Risk model targets improvement in food safety measures
At the University of Illinois Urbana-Champaign, a team of researchers has developed a model designed to enhance food safety protocols across the produce industry. This tool, aimed at mitigating microbial risks, is particularly focused on improving safety measures for leafy greens, which are often linked to foodborne illnesses.
“The goal of this project is to give the produce industry a tool to estimate microbial risk and help them make decisions around food safety,” explained Gabriella Pinto, a leading researcher on the project.
This versatile model covers the entire supply chain, from the farm to the consumer, and allows for adjustments based on specific scenarios and interventions. It provides a comprehensive view of how different safety measures impact the likelihood of contamination.
The research highlights that enhanced processing controls, such as thorough washing techniques, are more effective at reducing microbial risks than relying solely on product testing at later stages. This finding is crucial for processors looking to implement the most effective safety strategies.
By using the model, producers can simulate potential contamination impacts and evaluate the effectiveness of various interventions. This is particularly valuable for understanding and preventing outbreaks related to leafy greens.
The team has also launched SCRM-Lite, an interactive webpage that allows external users to apply the model to their specific scenarios, thereby improving their food safety strategies based on scientifically-backed simulations.
This model serves as a significant step forward in the proactive management of food safety risks, providing the produce industry with a powerful tool to make informed decisions that enhance consumer safety.