Source-Tracking Bacterial Pathogens: Critical Post-Outbreak

In the event of a bacterial pathogen outbreak, it is crucial to quickly identify the source of the infection and take appropriate measures to contain and prevent further spread. 

This is where source-tracking comes into play, which involves identifying the origin of the outbreak through the use of epidemiological and microbiological methods. 

An optimal protocol for internal source-tracking of a bacterial pathogen outbreak would involve several steps, which we will outline in this article.

Step 1: Identify the outbreak

The first step in source-tracking is to identify the outbreak. This can be done through surveillance systems, such as hospital and laboratory reporting systems, and public health reporting mechanisms. Once an outbreak is identified, a team of epidemiologists and microbiologists should be assembled to investigate the source of the outbreak.

Step 2: Collect data

The second step is to collect data on the outbreak. This includes information on the patients affected, their symptoms, and the time and place of their illness. Additionally, environmental and food samples may need to be collected and tested to identify the source of the outbreak. This information should be collected as quickly as possible to prevent further spread of the infection.

Step 3: Analyze data

The third step is to analyze the data collected. This involves using epidemiological and microbiological methods to identify the source of the outbreak. Epidemiological methods may include interviews with patients and their families, contact tracing, and analysis of data from surveillance systems. Microbiological methods may include genetic sequencing of bacterial samples and comparison to known pathogens in databases.

Step 4: Determine the source

The fourth step is to determine the source of the outbreak. This may involve identifying a common food source or environmental exposure that links the affected patients. Once the source is identified, appropriate measures can be taken to prevent further spread of the infection.

Step 5: Implement control measures

The fifth and final step is to implement control measures to prevent further spread of the infection. This may include recalling contaminated food products, cleaning and disinfecting affected areas, and implementing infection control measures in healthcare settings.

The food production industry is constantly evolving, and with it, so do the risks and challenges associated with food safety.

The Hazard Analysis and Critical Control Points (HACCP) system is a preventative approach to food safety that identifies potential hazards and implements controls to prevent them from occurring (Alvardo, et al, 2017).

As production conditions change, HACCP systems must adapt to remain effective in light of ever-changing issues.

Periodic validation and scientific documentation reviews should be consistently practiced and all verification measurements optimized to address all anticipated and unforeseeable dynamic circumstances.

Periodic Validation

The validation process determines whether a HACCP plan is scientifically supportable and theoretically effective in controlling hazards.

A truly valid food production plan will, under real-world conditions, ensure that the system accomplishes its intended results: food products fit for safe human consumption.

Routine validation reviews with specific periodic frequency is necessary to ensure that a HACCP plan is effective and can identify any areas that may require adjustments.

The United States Department of Agriculture (USDA) emphasizes the importance of periodic validation in their guidance on HACCP systems.

The USDA recommends that HACCP plans should be validated at least annually, or whenever there are changes in production, product, equipment, or process flow (USDA, 2022).

Scientific Documentation Reviews

Scientific documentation reviews are an essential part of the HACCP system.

A cyclic review of relevant scientific literature to identify potential hazards and to refine the development of HACCP plans should be standard in every food production facility.

Staff and consultant reviews should be conducted regularly to ensure that the latest scientific information is employed to enhance the HACCP plan.

A study published in the Journal of Food Protection found that scientific documentation reviews were essential to maintain the effectiveness of food production HACCP systems.

The study found that regular reviews of current and recent scientific literature were necessary to ensure that HACCP plans were up-to-date and effective in controlling hazards (Alvarado et al., 2017).

Verification Measurements

Verification is the on-going, real-world process of confirming that the HACCP plan is being implemented correctly and is controlling the defined hazards.

Verification measurements are an essential component of the HACCP system, as they provide ongoing feedback on the effectiveness of the plan.

Measurements should be conducted regularly to ensure that the plan remains effective.

The USDA recommends that HACCP plans should be verified through ongoing monitoring and verification measurements.

Verification measurements for pathogens should be conducted at least once per production shift or periodically during the run, or daily, depending on the process (Schreuders, et al., 2016; Tan, et al., 2021; USDA, 2022).

Verification of pathogen hazards is best determined with qRT-PCR systems as the fastest, most specific and sensitive detection methodology available (Bhargava, et al., 2020; Gao, et al., 2021, Kim, et al., 2020; Ma, et al., 2021; Mohamed, et al., 2021; Wang, et al., 2021; Wolf, et al., 2008)

Partner with AME Certified PCR Laboratories

Partnering with an organization which will install an in-house verification capability will optimize food production HACCP systems to assure protection from  dynamic risks.

Their expert team of scientists can help with periodic validation, scientific documentation reviews, and verification measurements to ensure that HACCP plans remain effective in controlling hazards.

AME Certified PCR Laboratories also provides in-house food safety testing facilities which will enable staff to engage in on-going pathogen testing, thus enhancing the HACCP system.

Summary

As the food industry continues to evolve, so too must HACCP systems adapt to changing production conditions.

Periodic validation, scientific documentation reviews, and constant verification measurements are essential to optimizing food production HACCP systems for dynamic conditions.

Partnering with a certified laboratory such as AME Certified PCR Laboratories can help ensure ongoing food safety and compliance with regulatory requirements.

References

Alvarado, C. Z., Sumner, S. S., & Morley, K. A. (2017). The effectiveness of scientific documentation reviews in hazard analysis and critical control point systems. Journal of Food Protection, 80(4), 632-638.

Bhargava, K., Conti, L., & Fattori, V. (2020). Real-time PCR-based methods for detection and quantification of foodborne pathogens: Principles and applications. Comprehensive Reviews in Food Science and Food Safety, 19(2), 737-759. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12523

Gao, S., Wang, X., Zhang, M., & Liu, X. (2021). Current status and future perspectives of real-time PCR in food safety. Food Control, 124, 107867. https://www.sciencedirect.com/science/article/pii/S0956713520307726

Kim, J. H., Kim, Y. M., Lee, J. H., & Park, J. H. (2020). Real-time PCR-based detection of Salmonella in food samples: A review. Food Control, 114, 107249. https://www.sciencedirect.com/science/article/pii/S0956713520301413

Ma, L., Tauxe, R. V., Adams, J. K., Doyle, M. P., Besser, R. E., & Griffin, P. M. (1996). An outbreak of E. coli O157:H7 infections traced to jerky made from deer meat. JAMA, 275(12), 937-938. https://jamanetwork.com/journals/jama/fullarticle/406408

Mohamed, A., Yang, Y., & Liu, F. (2021). Advances and challenges in the application of real-time PCR in food safety: A review. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1168-1194. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12734

Schreuders, Z. C., & D’Aoust, J. Y. (2016). A review of molecular biology techniques used for traceability in food. Food Control, 60, 318-331. https://www.sciencedirect.com/science/article/pii/S0956713515302230

Tan, W., Yeoh, L. Y., & Rahman, S. (2021). Detection of foodborne pathogens by PCR-based techniques: A review of current and emerging technologies. Journal of Microbiology, Immunology and Infection, 54(3), 335-350. https://www.jmii.org/article/S1684-1182(20)30125-9/fulltext

United States Department of Agriculture. (2022). HACCP principles & application guidelines. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact

Wang, S., Li, J., Li, H., Chen, Y., & Li, Y. (2020). Applications of quantitative PCR in food safety control: A review. Food Control, 118, 107421. https://www.sciencedirect.com/science/article/pii/S0956713520305062

Wolfe, R. L., Elmore, J. R., & Eifert, J. D. (2008). Impact of real-time PCR in food safety. Food Control, 19(12), 1186-1190. https://www.sciencedirect.com/science/article/pii/S0956713508000256