New Food Safety Challenges Amid Technological Advances
During a summer course at the Menéndez Pelayo International University (UIMP) in Santander, Ana Allende, a research professor at CEBAS-CSIC, part of the Spanish National Research Council (CSIC), noted that despite rapid technological progress, food safety issues caused by bacteria, viruses, parasites, and chemical contaminants remain severe. Citing data, she stated that foodborne illnesses cause over one million deaths worldwide annually. Professor Allende explained that the food safety sector is undergoing a profound transformation, with new technologies revolutionizing the detection and assessment of risks.
Precision Traceability: Applications of Genome Sequencing and AI
Professor Allende detailed the application of cutting-edge technologies in food safety. Using Listeria as an example, she explained that it was previously extremely difficult to accurately trace its source of contamination. Now, with genome sequencing technology, scientists can precisely identify and track specific strains, rapidly establishing links between the pathogen, specific foods, and related cases to achieve precise traceability.
Furthermore, Artificial Intelligence (AI) is also being applied to food safety management. AI technology can simulate and monitor the movement and actions of personnel within food processing plants, proactively identifying potential safety hazards in the production process that might otherwise be overlooked, thereby nipping risks in the bud.
Scientific Understanding: Distinguishing Between ‘Hazard’ and ‘Risk’
The expert specifically reminded that the public and industry professionals need to clearly distinguish between the two core concepts of ‘hazard’ and ‘risk’. A hazard refers to the inherent potential of an agent (such as a certain bacterium) to cause harm, whereas risk refers to the likelihood of that potential harm actually occurring and the severity of its consequences. Professor Allende emphasized that even with strict testing, disinfection, and control measures in the food industry, risks can only be reduced to extremely low levels, not completely eliminated. As long as humans consume food, the risk of contracting diseases objectively exists.
A Holistic Perspective: The ‘One Health’ Concept
Professor Allende further elaborated on the importance of the ‘One Health’ concept. This approach posits that human health, animal health, and environmental health are inextricably linked and mutually influential. Therefore, ensuring food safety cannot just focus on the food on our plates but must adopt a holistic strategy that covers the entire chain from farm to fork, including the health of production, processing, transportation, and the ecosystem as a whole.
She concluded that the goal of food safety is not to pursue an unrealistic ‘zero-risk’ figure, but to find a dynamic and scientific balance between protecting public health, ensuring economic viability, and maintaining the planet’s ecological carrying capacity. This also means that food safety is a shared responsibility that concerns every consumer.
