1. A FOUR DECADE PERSPECTIVE ON FOOD SAFETY: WHAT HAVE I LEARNED? Brent Skura Faculty of Land and Food Systems The University of British Columbia

2. THE FOOD SYSTEM Marked increase in complexity Marked increase in complexity Increased prevalence of soft preservation technologies Increased prevalence of soft preservation technologies Modified atmosphere packagingModified atmosphere packaging Increased reliance on refrigerationIncreased reliance on refrigeration Development of concept of hurdle technologyDevelopment of concept of hurdle technology Emergence of previously unrecognized pathogensEmergence of previously unrecognized pathogens Increased globalizationIncreased globalization

3. What I was taught 43 years ago Pathogens (Salmonella) could not survive in acidic products such as orange juice. Pathogens (Salmonella) could not survive in acidic products such as orange juice. Concept of microbial injury was unknown Concept of microbial injury was unknown Moulds were considered to be innocuous (a nuisance but not dangerous) Moulds were considered to be innocuous (a nuisance but not dangerous) Food irradiation would be the technology of the future Food irradiation would be the technology of the future

4. Foodborne disease Animal products were main vehicles Animal products were main vehicles Fruit and vegetable microbiology not a priority Fruit and vegetable microbiology not a priority Canned food products prevailed in the market Canned food products prevailed in the market Main topic of discussion was Main topic of discussion was C. botulinum, Salmonella and Staphylococcus aureus C. botulinum, Salmonella and Staphylococcus aureus

5. Food Safety Issues Temperature control in distribution, retail, food service and consumer sectors Temperature control in distribution, retail, food service and consumer sectors Cross contamination between raw and cooked foods Cross contamination between raw and cooked foods Hand washing and employee hygiene Hand washing and employee hygiene Cleaning and sanitation was a cost and of low priority (object was to minimize costs; little staff training) Cleaning and sanitation was a cost and of low priority (object was to minimize costs; little staff training) Potential promise of automation would decrease incidence of food borne illness Potential promise of automation would decrease incidence of food borne illness

6. What has improved? Technology for detecting pathogens in food Technology for detecting pathogens in food DNA and RNA technology enables following pathogens through food system and identification of sources of contaminationDNA and RNA technology enables following pathogens through food system and identification of sources of contamination Understanding behaviour of pathogens in food Understanding behaviour of pathogens in food Microbial modeling programsMicrobial modeling programs Understanding impact and importance of microbial injury phenomenaUnderstanding impact and importance of microbial injury phenomena biofilmsbiofilms

7. 7 Hurdle phenomenon awaw temppH competition Synergistic interaction among factors; pathogens cannot grow or survive under conditions depicted. Perceived hurdles greater than actual measured values of factors. E. coli O157:H7

8. Food Safety Opportunities Rapid identification of pathogens and sources Rapid identification of pathogens and sources Internet technology permits rapid communication (data transmission; etc) Internet technology permits rapid communication (data transmission; etc) Internet technology enables dissemination of information Internet technology enables dissemination of information Challenges Human behaviour Human behaviour Hand washing difficult to teach and enforceHand washing difficult to teach and enforce Decreased human resources for inspection and training Decreased human resources for inspection and training Internet technology itself will not promote learning and education about safe food handling Internet technology itself will not promote learning and education about safe food handling

9. FOOD SAFETY OPPORTUNITIES Technological methods to control pathogens in food Technological methods to control pathogens in food Technology provides opportunities to develop innovative educational tools Technology provides opportunities to develop innovative educational tools CHALLENGES Reliance on technological solutions to control pathogens in food Reliance on technological solutions to control pathogens in food Need human resources to deliver education and training supported by technological resources (internet based educational tools and resources) Need human resources to deliver education and training supported by technological resources (internet based educational tools and resources)

10. FOOD SAFETY Opportunities Opportunities New technologies improve our comprehension of the food systemNew technologies improve our comprehension of the food system Challenges Challenges Complexity of food system is increasing Pace of change is increasing Impact of global climate change Increasing concern about persistent organic pollutants in food system

11. Four decades and counting Temperature control is still an important issue Temperature control is still an important issue Have we made progress in retail and food service?Have we made progress in retail and food service? Human behaviour Human behaviour Handwashing is still an issueHandwashing is still an issue Complexity of food processing and distribution systems is an increasing challenge Complexity of food processing and distribution systems is an increasing challenge

12. The Future How will the regulatory system respond to increased presence of urban and small scale agriculture? How will the regulatory system respond to increased presence of urban and small scale agriculture? What are the food safety challenges surrounding urban agriculture and small scale food distribution and farmers markets ?What are the food safety challenges surrounding urban agriculture and small scale food distribution and farmers markets ? How much of a shift will there be from global to local production of food (especially fresh produce)?How much of a shift will there be from global to local production of food (especially fresh produce)?

13. Evolution of Food Science at UBC Food Science Department Food Science Department 19691969 Department Head: Bill PowrieDepartment Head: Bill Powrie Major in Food ScienceMajor in Food Science Faculty of Agricultural Sciences Faculty of Agricultural Sciences M.Sc. And Ph.D. degree programsM.Sc. And Ph.D. degree programs Each course had an associated labEach course had an associated lab Students required to complete undergraduate research project and associated thesisStudents required to complete undergraduate research project and associated thesis

14. Major program changes in 2000 Department of Food Science dissolvedDepartment of Food Science dissolved Program in Food, Nutrition and Health createdProgram in Food, Nutrition and Health created Food Science Food Science Food and Nutritional Sciences Food and Nutritional Sciences Food Market Analysis Food Market Analysis Food Nutrition and Health Major Food Nutrition and Health Major Nutritional Sciences Nutritional Sciences Dietetics Dietetics

15. Food Science at UBC Professor David Kitts Professor David Kitts Program Director, FNHProgram Director, FNH 6 faculty members Food Science6 faculty members Food Science 3 faculty members in Wine Research Centre 3 faculty members in Wine Research Centre 6 faculty members Nutritional Sciences and Dietetics6 faculty members Nutritional Sciences and Dietetics

16. Major program changes in 2000 M.Sc. Programs in Food Science, Nutritional Sciences (research based) M.Sc. Programs in Food Science, Nutritional Sciences (research based) Professional Masters Program in Food Science (started in September 2007) Professional Masters Program in Food Science (started in September 2007) 12 month program12 month program 3 month practicum in industry3 month practicum in industry Ph.D. programs in Food Science, Nutritional Sciences Ph.D. programs in Food Science, Nutritional Sciences

17. Land, Food and Community Core courses All students in the Faculty of Land and Food Systems All students in the Faculty of Land and Food Systems Course in each year of the program Course in each year of the program Promotes building of community of learners Promotes building of community of learners Promotes dialogue across disciplines in the agricultural production/food system/consumer spectrum Promotes dialogue across disciplines in the agricultural production/food system/consumer spectrum

18. Food Science New courses developedNew courses developed Meet IFT guidelines Meet IFT guidelines Lectures and labs were decoupledLectures and labs were decoupled Developed an integrated lab courseDeveloped an integrated lab course Product oriented (yogurt; fruit leather; canned salmon) Product oriented (yogurt; fruit leather; canned salmon) processing of product processing of product chemical, physical, microbiological and sensory tests appropriate for product (eg. Fruit leather) chemical, physical, microbiological and sensory tests appropriate for product (eg. Fruit leather) Report writing and presentations Report writing and presentations

19. Food Science Capstone course (FNH 425) Capstone course (FNH 425) 6 credit full year course6 credit full year course Group project (4 to 6 students/group)Group project (4 to 6 students/group) Industry partnerIndustry partner Students work on project identified by industry partnerStudents work on project identified by industry partner Oral presentations (group) and final report (individual) for industry partnerOral presentations (group) and final report (individual) for industry partner Students and faculty advisor sign confidentiality agreement with industry partnerStudents and faculty advisor sign confidentiality agreement with industry partner

20. Evolution of Food Science Course content changes as technology and the industry changes Course content changes as technology and the industry changes There are many constants (many basic principles remain in place) There are many constants (many basic principles remain in place) New information necessitates revision of course content New information necessitates revision of course content Even though course names do not change, the content undergoes revision on a regular basis Even though course names do not change, the content undergoes revision on a regular basis