Microbiology

Many hassles, he says, can be avoided by simply validating the media. On another occasion, some plates turned green after samples were inoculated, and it was determined that the method used to inoculate the samples on the plates was not acceptable, and therefore, the samples had to be redone.

“That’s what good labs do. It’s difficult to admit mistakes, but be honest, because you’ll build a bond with your client,” Kornacki says. “A good lab will also know the limits of what it can handle. Know your limits; don’t say ‘yes’ to everything.”

And, of course, you can’t forget the basics, he says, adding that although such a review can be mundane, it is very important to embrace the basics of food microbiology.

“For example, Listeria grows in cold, wet environments. We say that Salmonella can’t grow in a dry product, but what we really should say is that bacteria cannot grow below a certain level of moisture, but it can survive,” Kornacki says. “The basic concept of growth and survival should not be ignored.”

The writers of the IFT report agree, saying that food safety needs to focus on further controlling processing conditions through the application of a science-based HACCP plan.

Furthermore, while it may be difficult to imagine a food safety system that reacts quickly and successfully to emerging microbiological food safety issues, the IFT report indicates that the flexibility in responding to new information and hazards and the sharing of data is essential.

A food safety system, the IFT authors contend, must emphasize validation and verification of methods to assure food safety.

“The complex interrelationship of the pathogen, host and microbial ecology ensures a role for everyone in food safety management—industry, regulatory agencies, public health officials and consumers,” the report concludes. “A flexible, science-based approach that relies on all parties to fulfill their role is our best weapon against emerging microbiological food safety issues.” –FQ