{"id":3097,"date":"2024-10-17T16:23:34","date_gmt":"2024-10-17T16:23:34","guid":{"rendered":"https:\/\/pacificpublichealth.ca\/?p=3097"},"modified":"2024-10-17T16:23:35","modified_gmt":"2024-10-17T16:23:35","slug":"the-foundation-supports-food-safety-from-farm-to-fork","status":"publish","type":"post","link":"https:\/\/pacificpublichealth.ca\/whats-new\/the-foundation-supports-food-safety-from-farm-to-fork\/","title":{"rendered":"The Foundation Supports Food Safety \u2014 From Farm to Fork"},"content":{"rendered":"
\n\t
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\n\t\t\t\u201c10 years ago, this was the kind of study that was unimaginable and now, with the support of the Foundation and the Ministry of Health, we’re able to demonstrate the utility of genomics \u2014 the importance of collaboration in being able to mitigate some real-life challenges around food safety.\u201d <\/em>\t\t<\/p>\n\t<\/blockquote>\n\t

\n\t\t– Dr. Natalie Prystajecky, Program Head for the Environmental Microbiology program at the BCCDC Public Health Laboratory<\/em>\t<\/figcaption>\n<\/figure>\n\n

In the rhythm of our daily lives, we consume a significant amount of food. The reliability of our food\u2019s safety for consumption is of the utmost importance, but not something the average consumer thinks about on a regular basis. From a public health perspective, however, access to safe food is a fundamental human right.<\/p>\n\n

It is why, since 2015, our Foundation has proudly partnered with the Ministry of Health on a number of different food safety and foodborne illness projects.<\/p>\n\n

One such project has had significant national impact. It resulted in a positive change to Canadian food safety policy, reducing a very common strain of Salmonella<\/em> in frozen uncooked breaded chicken products.<\/a> This project then opened the doors for more research, led by the British Columbia Centre for Disease Control (BCCDC) Senior Scientist Dr. Shannon Russell, which examined Salmonella<\/em> contamination along the poultry processing chain \u2014from farm to fork.<\/p>\n\n

Between 2008-2018, rates of Salmonella<\/em> infections in our province were increasing year after year. What was happening? Microbiologists and food safety specialists at the BCCDC employed whole genome sequencing methods to investigate the issue, examining cases at both a provincial and national scale.<\/p>\n\n

On a national level, it was established that breaded chicken products were a major contributor to the prevalence of a specific strain of Salmonella<\/em> known as Salmonella<\/em> Enteritidis. Through national foodborne outbreak investigations, it was discovered that many people who purchased breaded chicken products at the grocery store, such as nuggets or strips, assumed the items were pre-cooked. Unbeknownst to them, the chicken was raw. The assumption that they were \u201cready-to-eat\u201d led to the undercooking of these chicken products, resulting in Salmonella<\/em> infections.<\/p>\n\n

This research informed a change in national food safety policy. The Canadian Food Inspection Agency implemented a policy that required breaded chicken manufacturers to apply control measures to these processed foods to reduce the risks associated with Salmonella<\/em> infection. This resulted in a moderate reduction in the rates of Salmonella<\/em> infections across Canada, but it didn\u2019t explain the high number of cases that were still being reported in BC.<\/p>\n\n

Food safety and genomics scientists at BCCDC wanted to see if they could identify Salmonella<\/em> hot spots along the food chain that contributed to ongoing infections in BC. It was determined that while there has been significant investment in testing food products, there was much less known about the environment in which food is produced. It became apparent that the entire process needed to be examined \u2014 from production (farm) to consumption (fork).<\/p>\n\n

We were enthusiastic about supporting this vital research endeavor, as it could lead further food safety improvements along the poultry processing chain.. The comprehensive One Health \u00a0approach we used involves examining the interconnectedness of animals, the environment, and humans within the food production system. By tracing the path of Salmonella<\/em> from farm-to-fork, this research shed light on critical aspects of food safety along the poultry processing chain. Researchers including Dr. Russell worked with a local processor to conduct enhanced sampling along the processing line over one year. The Salmonella<\/em> strains obtained were compared to animal, food, and human samples collected during the same timeframe, to understand the genetic and ecological factors contributing to persistent Salmonella<\/em> contamination in the food chain. This type of in-depth analysis, bridging animal, food, environment, and human health systems (i.e. One Health approach), was a first for food scientists in BC, who were eager to learn about the whole system.<\/p>\n\n

\n\t
\n\t\t

\n\t\t\t\u201cYou can’t just look at the beginning and the end and not think about all the things in the middle that could contribute to the challenge.<\/em>”\t\t<\/p>\n\t<\/blockquote>\n\t

\n\t\t– Dr. Natalie Prystajecky<\/em>\t<\/figcaption>\n<\/figure>\n\n

Data from this second project is still being analyzed. We are excited to report back about this comprehensive analysis of food production when results are available. This groundbreaking testing will have a positive impact on public health and food safety policy. By rigorously examining the health and safety of the food chain, we are helping to ensure the food we purchase and consume will not lead to illness.<\/p>\n\n

This type of work is an example of the upstream measures<\/a> our Foundation supports to ensure the safety and well-being of those in our communities. With help from our donors and partners like the Ministry of Health, we are able to invest in important food safety projects that lead to a healthier and safer future for British Columbians.<\/p>","protected":false},"excerpt":{"rendered":"

In the rhythm of our daily lives, we consume a significant amount of food. The reliability of our food\u2019s safety for consumption is of the utmost importance, but not something the average consumer thinks about on a regular basis. 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