Adequate protection of the public against food-transmitted diseases of microbial aetiology. Achievements and challenges, half a century after the introduction of the Prescott-Meyer-Wilson strategy of active intervention.
No dramatic change in the approach to supplying microbiologically safe foods and meals to the consumer occurred immediately upon the introduction, in the 1930's, by S.C. Prescott and K.F. Meyer in the U.S. and Sir Graham Wilson in the U.K. of the principle of taking preventive remedial measures rather than merely examining final product samples. Thus morbidity and the economic impact of food-borne disease of microbial aetiology continued to rise and new food-transmitted pathogens continued to be identified. The 1930 strategy was not implemented until 1970 when food processing specialists in the U.S. launched a similar approach under the new acronym 'HACCP' (hazard analysis: critical control points). This relies on (i) identification, by meticulous ecological studies, of hazardous practices and locations, termed 'critical points' by the new generation; (ii) elimination of such hazards by developing processing techniques designed to control contamination and colonization of foods--also given an innovative term, viz. GMP; (iii) validation of the elaborated procedures by a new stem to the Science of Public Health: risk assessment, perhaps better termed Safety Science; (iv) upon introduction of the validated GMP's monitoring limited numbers of samples--which have become fully representative because of process management--for ecologically valid marker organisms, indicating incidental going-out-of-control of manufacture or distribution. This implementation of the Prescott-Meyer-Wilson maxim has been given the name longitudinally integrated safety assurance, charmingly acronymized to LISA. Introduction of LISA eliminates all previously existing or perceived difficulties about microbiological target values ('standards') for foods. These can henceforth be empirically assessed from surveys on samples obtained from factories or catering establishments previously inspected for adherence to LISA, deficiencies having, where necessary, been rectified prior to the examination of samples. Unfortunately, a more general adoption of the LISA maxim in food technology occurred at almost the same time as people became concerned about the perceived negative health impact of processing food for safety. This culminated in widespread rejection of foods decontaminated by low dose gamma irradiation. While behaviourial scientists seriously attempt to identify the mechanisms of this anxiety and devise means of reassurance, food scientists should continue to elaborate innovative LISA procedures. In this context three promising areas of research and development are briefly discussed.
Mossel
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Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Netherlands' Government's University, Utrecht.
D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D005511:Food Handling; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans