How To Stay Ahead Of The FDA In Pathogen Detection

By Chip Zerr (Guest Contributor), Roka Bioscience, Inc.

A Food Safety Plan and HACCP (Hazard Analysis and Critical Control Points) are safe food advancements that are either required or recommended by the U.S. FDA (Federal Food and Drug Administration) with the ideal goal of eliminating outbreaks and food recalls. The alarming volume of over 500 food recalls in 2015 has since compelled Congress to impart judicial powers to the U.S. FDA and the DOJ (Department of Justice) with the ability to bring criminal charges against companies and their management for food safety violations as it relates to foodborne pathogen outbreaks. Congruently, the newly developed and mandated FSMA (Food Safety Modernization Act) expands the food safety compliance requirements of the food industry to supply safe food, along with safe food protocols and procedures.

FDA’s Hardline Position On Pathogen Detection
One of the major food safety policy revisions involves the FDA’s 5-year Swab-a-Thon program of conducting a microbiological profile of every U.S. food processing facility and their products. The test results of foodborne pathogen data is then matched to comparative patterns of bacterial outbreaks in PulseNet, which is a national laboratory network that connects the incidences of foodborne outbreaks. With PulseNet now having 20 years of data, matching the DNA of pathogen data to that of the food facility. Swab-a-Thon test results serve as an early warning system in identifying outbreak risks, advising the public of food recalls to eliminate or minimize illness, and repair the breaches in food safety systems. Consequently, it is now imperative that food processors diligently employ preemptive measures to test for foodborne pathogens in their facilities and continuously improve and monitor their Food Safety Plans. Doing so helps food processors protect their consumers, product brands, companies and management from the severe consequences of food recalls.