Dive Brief:
- Researchers have revived a technique that reduced salmonella in ground meat products by up to 90%, according to findings presented at the American Meat Science Association's conference earlier this week.
- The technique involves using bacteriophages, which are viruses that act as natural bacteria predators to harm only specific bacteria cells without endangering humans, animals, or plants.
- Researchers inoculated the salmonella bacteria on refrigerated meat and poultry trim and applied the bacteriophages to the meat before grinding it. The bacteriophages invaded and destroyed the salmonella bacteria cells, decreasing salmonella.
Dive Insight:
While modern methods like nanotechnology, whole genome sequencing, and smart packaging are important tools in food safety, sometimes the solution is a reapplication of tried and true techniques. In this case, bacteriophages are not a new discovery, but the significant reduction in salmonella demonstrates that researchers — and manufacturers — may already have the tools they need.
As manufacturers continue to assess and document risks and safety solutions throughout their operations to meet FSMA compliance requirements, they don't necessarily have to reinvent the wheel. While investing in the Internet of Things or enhanced conveyor systems are options, safety compliance doesn't necessarily require massive investments in equipment or software for every manufacturer.
There's no argument that technology and innovation can make the food supply safer. But before making significant investments in unfamiliar tech or equipment, manufacturers may devise simpler and more cost-effective solutions by tapping their current resources, particularly knowledgeable employees.
That could also relieve pressure off the significant percentage of manufacturers who say they are unsure about FSMA preparedness or to what extent they'll have to make changes to comply.