Researchers led by Purdue University have identified significant barriers in ensuring the safety of low-moisture foods. Their findings stress the need for hygienic design, better risk communication and resource allocation to mitigate contamination risks.
Researchers led by Yaohua Feng, associate professor and Extension specialist in the Department of Food Science at Purdue University, have pinpointed significant challenges in ensuring the safety of low-moisture foods, such as dried fruits, seeds, tree nuts and wheat flour. Traditionally considered to have minimal microbial risks, these foods have seen an uptick in bacteria-related outbreaks, prompting a series of recalls and legal actions.
Feng, together with Purdue doctoral student Han Chen and experts from various universities, conducted a comprehensive study to understand the hurdles within the industry better. This research was recently published in the Journal of Food Protection.
Feng’s team explored the human factors that influence food safety, focusing on expectations, perceptions and behaviors within the low-moisture food sector. The investigation revealed significant issues such as inadequacies in hygienic design, challenges in risk communication, difficulties in achieving behavioral change and limited resources.
“When it comes to food safety, unfortunately, we usually react instead of being proactive. And, for a long time, sanitation technologies and validation data were developed based on high-moisture food matrix,” Feng said in a news release.
This reactive approach has led to sanitation practices suitable for high-moisture foods being inappropriately applied to low-moisture foods, introducing further risks. The study highlights the critical need for tailored sanitation solutions.
The research consisted of two parts: online interviews and a debrief with upper management in dry food production, followed by an anonymous survey directed at industry experts. Participants from government agencies, food companies and academia provided input.
Stakeholder engagement emerged as a notable challenge. Feng noted the unusual openness from industry participants.
“We don’t often see the industry being so open, especially bigger players. Having stakeholders willing to participate and talk about their weaknesses is a new approach,” she added.
The study led to the development of a conceptual framework for food safety culture, incorporating infrastructure conditions, individual food safety knowledge and organizational conditions. Additional findings pointed to the lack of prioritization of food safety in facility design and the communication barriers within the industry.
Chen emphasized the importance of tailoring risk communication to different audiences, especially decision-makers.
“One outbreak could have a detrimental impact on the company and even on the entire industry,” Chen said in the news release.
The research does not propose specific best practices but serves as a roadmap for future efforts. Feng envisions a collaborative future tackling food safety issues as a united front.
“The needs have been identified, and now we’re addressing the needs,” Feng added. “We need the right technology, assessment, decision-making tools and a shared commitment from all stakeholders. Everyone needs to work in the same direction.”