Every year, food-borne illnesses take a massive toll on human health. As many as 33 million cases of food-related illness are reported in the United States annually, with an estimated 9,000 deaths as a direct result. Knowledge of microbiology is essential to helping us better control food-borne disease in the future. Gaining a deeper understanding of microbial growth and the factors influencing that growth allows us to assess whether appropriate controls are in place to minimize and ultimately prevent these lethal illnesses.

Tools we utilize to better understand food-borne illnesses:

• Selection

• Isolation

• Identification

• Bioassays

 

 

Techniques we employ to control food-borne illnesses:

       HACCPs (Hazard Analysis of Critical Control Points):

• Provide systematic approach to ensuring food safety
• Place responsibility for ensuring food safety on manufacturer instead of relying on traditional inspection programs
• Based in science, rather than past experience or subjective judgment
• Focus on prevention, instead of failure detection through end-product testing
• Internationally recognized as primary means for food safety enhancement all along the food chain        

    

Bioassays (Biological Assays):

• Measure efficacy/pharmacological activity of new or chemically undefined substances
• Investigate function of endogenous mediators
• Determine side-effect profiles, including degree of drug toxicity
• Assess amount of pollutants released by a particular source, such as wastewater or urban runoff

 

       GAPs (Good Agricultural Practices) rely on four principles:

• Efficient production of safe and nutritious food
• Enhancement and sustenance of natural resources
• Maintenance of sustainable farming enterprises
• Respect for cultural and societal demands