From paddock to plate or farm to fridge

“Irish produced pigmeat has recently tested positive for the presence of dioxins. It is estimated that approximately 10% of pigmeat from the Republic of Ireland is affected by the current contamination with dioxins. However, as all Irish pigs are slaughtered and processed in a small number of processing plants, it has not been possible to distinguish between potentially contaminated and non-contaminated product. Therefore, as a precautionary measure all pork products originating from the Irish Republic have been recalled,” Food Safety Authority of Ireland, December 2008.

In late 2008, the Irish pigmeat industry was dealt a severe blow. It had to recall all Irish pork products made over a three-month period after dioxins were found in slaughtered pigs that had been fed contaminated meal. Although less than 10% of pork products were potentially affected by the contamination, 100% of product had to be recalled. Had there been an effective farm-to-fork traceability protocol in place the contaminated product could have been reliably identified and recalled. This would have dramatically reduced the cost of the recall and the damage to the reputation of the Irish pigmeat industry.

In 2008, there was a legal requirement for food businesses to be able to trace one step forward and one step back — food businesses had to know who supplied them and where their product had gone. However, there was no legal requirement for ‘process traceability’ — food businesses were not required to have traceability systems that could trace raw materials through the factory and into finished product. So there was no legal requirement for pork factories to be able to identify exactly which pork carcass from a particular farm went into each batch of finished pork product. This oversight resulted in the need for the 100% recall.

Ultimately 30,000 tonnes of returned product were destroyed, as well as 170,000 pigs and 5700 cattle, with a cost to the Irish exchequer in excess of €120 million. This figure does not include the cost of the reputational damage to the Irish agriculture and food industries. The Irish Government also had to introduce a €200 million compensation package for the Irish pork industry, which was funded by the Irish taxpayer. Thousands of workers lost their jobs and the European Union maintained that there would be no funding for the Irish pork industry in the wake of the crisis.

Since 2008, the food safety technology industry has grown rapidly and new ways to keep food safer at every part of the supply chain have been developed and implemented.

Reporting requirements mandate more detailed monitoring and record keeping for food producers, and implementing new technologies is a common — if not necessary — strategy to meet compliance.

One strategy is to employ the Internet of Things, which uses a combination of sensors, the internet and a network of devices, both mobile and desktop, to collect, organise and even analyse data at all stages of the supply chain. Sensors can perform a wide range of functions, such as tracking production conditions, shipping time, temperature and a host of other metrics relevant to the quality and safety of the food supply.

Some of the more recent sensor developments include:

Listeria detection — Dr Carmen Gomes, researcher with Texas A&M’s Department of Biological and Agricultural Engineering, created a biosensor chip that will be able to detect even low Listeria levels in food samples in minutes. This means much faster detection than the current standard tests, which take several days to return results. It could also lead to faster and potentially smaller recalls if the contamination is discovered and dealt with early enough.
Species detection — Eurofin Scientific devised chip technology that determines 21 types of animal species in food using DNA targets. This type of technology could prevent fiascos like horsemeat used in beef and can help food manufacturers ensure labelling compliance while avoiding contamination of unwanted species.
Origin identification — DNATrek has created DNA ‘barcodes’ that can be applied to produce via a spray or wax without affecting odour and taste, or compromising food safety. The barcodes enable farmers to essentially tag their foods. This way, companies and regulators can identify and trace back products that cause disease outbreaks and recalls, which enables them to handle any issues more quickly.
DNA-based meat traceability solution — IdentiGEN was founded by researchers from Trinity College in Dublin, who developed the process that assesses a panel of genetic markers using high-throughput DNA analysis. The company’s principal product, the DNA TraceBack traceability system, provides food retailers, processors and producers with the capability to identify and trace the source of meat products through the entire supply chain. This generates value-added assurance for consumers.

DNA meat tests

DNA can serve as a permanent, accurate and tamper-proof identifier. The ‘building block of life’ offers food processors a great way to track and trace a product. It offers a couple of huge advantages — not the least of which is its safety. As the cells of almost all organisms contain DNA, its safety for human consumption cannot be questioned.

The Republic of Ireland was the first country in the world to introduce a nationwide pork DNA testing scheme. First it established an Irish boar database. In late 2014, 91 retail pork products were subjected to DNA tests and in February this year the Irish Farmers’ Association (IFA) released the results. To its horror 29% of the samples tested were not assigned to the Irish boar database and so the so-called Irish pork had not been farmed in Ireland but at least it actually was pork.

Species identification through DNA testing made world headlines in 2013 when Irish food safety inspectors uncovered the Europe-wide horsemeat scandal. The scandal started when the Food Safety Authority of Ireland (FSAI) tested the DNA in 27 ‘beefburgers’ only to find that 10 contained horsemeat and 23 contained pork.

Both the IFA and FSAI have used the Irish firm IdentiGEN to carry out DNA meat testing on their behalf. Since the horsemeat scandal, IdentiGEN has implemented DNA-based monitoring programs in a number of large food firms and individual meat processing companies.

While IdentiGEN’s main product, called DNA TraceBack, undoubtedly plays a food safety role, it does much more than that. The system can be used with beef, pork, poultry, lamb, goat, fish and other protein-based foods. It allows users to trace individuals throughout the entire processing, packaging and sales process. Users can then compile information on any trait they care to track, from breed and production method to commercial traits, such as tenderness and flavour.

That’s because DNA TraceBack uses an animal’s own DNA to create what IdentiGEN calls an accurate, permanent and tamper-proof identification tool. Animals are raised just as they otherwise would have been and then trained workers collect samples from each at the point of harvest — a point at which all identity is typically lost when ear tags and other markers are separated from the carcass.

DNA tracing also provides a faster way to identify the source of contaminated meat in the event of a recall, speeding the process from weeks or months to just hours. For example, it can identify the multiple animals whose parts were used in ground beef, which may be made from 1000 different animals, in a 25 kg box.

The technology’s ability to pinpoint particular animals could even reduce the amount of meat affected by recalls, which generally are tremendously costly for producers, suppliers and others.

Today’s supermarket meat case is filled with promises. From organic, antibiotic-free and Halal to branded and breed-specific, there’s a product for every market niche. While consumers appear willing to pay extra for these, they also want something in return — a guarantee that they’re getting what’s touted on the label. And modern tracking and tracing systems are enabling them to do just that