Novel Approaches to Pathogen Control

Another technology is relatively well established in theory but less in practice. “Some of the bacteriophages are underutilized,” Lum said. Alexander Sulakvelidze, chief scientist of biotechnology firm Intralytix in Baltimore, Md., calls the use of these ubiquitous bacteria-infecting viruses “natural, non-toxic, safe, and effective means for significantly reducing or eliminating disease-causing bacteria that are sometimes present on foods.” The company has developed bacteriophage-based products that target such pathogens as Listeria monocytogenes and E. coli O157:H7. It has under development phage-based products against other pathogens responsible for threatening food safety.

Older Methods, Other Issues

Ozone received approval from the U.S. Food and Drug Administration as an antimicrobial agent for food in 2001. Initially, it was used only as a sanitizing agent. John Brandt, president and cofounder of Ozone International in Bainbridge Island, Wash., advocates ozone’s value for cleaning in addition to sanitizing. The triple-atom form of oxygen decomposes fat and grease far more rapidly than chlorine.

Other established techniques include ultraviolet light, acidified sodium chloride, lactates, and di-actetates that are active in food packaging, and antimicrobial packaging and edible coatings. But beyond hard science and technology, matters of policy and sociology also will play key roles in the pathogen-control debate.

Advocates, Lum says, will focus on the need to address consumers’ concerns about the use of intervention technologies that, because of unfortunate associations, can give the appearance of more threat than promise. For many consumers, irradiation—whether with electron beams or other entities—conjures visions of malfunctioning nuclear reactors. And ozone is an atmospheric pollutant rather than a cleanser. Overcoming those concerns with solid data will ease the way for the adoption of new pathogen-fighting techniques.

Peter Gwynne is a freelance science writer and editor based on Cape Cod, Mass.. In addition to food science, he covers physics, biotechnology, and policy issues for a variety of publications.