A chainstore approach to food safety and emerging pathogens

Abstract

Pathogen control is of prime importance in the retail food industry. The Howard E. Butt Grocery Co. (HEB) instituted a testing program for Escherichia coli in 1997. Although not all strains of E. coli are harmful; it was chosen as a test organism because of the ease of assay and it is indicative of the potential presence of other pathogens. By the second quarter of 2000, HEB had reduced percentage of samples with E. coli from 15% to less than 5%. This was done with testing and producer educational programs to improve the safety of produce sold by HEB. Food suppliers to HEB must meet product safety and quality standards. HEB won the International Association for Food Protection's Black Pearl award in 1994, and was the first retailer to integrate hazard analysis and critical control points (HACCP) into their seafood markets. HEB's sampling program helped reduce E. coli levels in sprouts [alfalfa (Medicago sativa), bean (Phaseolus aureus), and radish (Raphanus sativus) sprouts], white mushrooms (Agaricus bisporus), and limes [persian lime (Citrus aurantifolia) and key lime (C. latifolia)], as well as in the prepared product, pico de gallo [a mixture of chopped tomato (Lycopersicon esculentum), pepper (Capsicum annuum), onion (Allium sativa), and cilantro (Coriandrum sativium)]. Incidence of E. coli in lettuce (Lactuca sativa) was related to the season of the year. E. coli levels varied with the crop, but generally better growers had lower E. coli regardless of crop. Country of origin has some effect on the incidence of E. coli, while organic vs. conventional production had little, if any, influence.