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By: Zain Bali
Tracking information is important to food safety regulators and businesses because it helps identify when and where products have been. Blockchain technology is a new tool that can track products more efficiently and effectively than bar or QR codes. The potential benefits of blockchain technology for record keeping in food supply chains have been a clear and consistent message for years (Fontanazza, 2019; How Blockchain, 2019; Plaven, 2020). Using blockchain would allow for immediate trace-back when a contaminated product is found. And it can identify the source of the food in hours instead of the weeks it now takes. So, what is blockchain? What are its uses across the food industry? What is a food safety perspective and how could blockchain assist in product tracking and by extension outbreak investigations?
To explain blockchain, I will start with Bitcoin, which was believed to be the future of money just a few years ago. In 2017, this electronic currency, once valued in pennies, peaked at $17,000 a coin (NDTV Profit Team. 2018). The usefulness of cryptocurrency was obvious to many - no bank or government could charge transaction fees and it is impossible to counterfeit. This transparency created high levels of trust among those that used it. The blockchain technology that undergirded Bitcoin paired cryptography and internet networks to create an information system that is secure, decentralized, and displays transactions in real time.
To understand how blockchain works, it might help to imagine how information is shared in transportation systems. For example, if you are a tourist in Chicago, you can use one machine to buy a $20 three-day pass. This pass can be used on all three systems in Chicago: Chicago Transit Authority (CTA), Metra (Chicago’s commuter railroad), and Pace (suburban bus system). The machine prints out a blue card with big white letters “Ventra'' which is a fare system that bridges the gap among the information and finance systems of CTA, Pace, and Metra. Ventra uses RFID technology embedded in its pass to enable use of all three of these services. Ventra is also the middleman that facilitates payment from your banking institution to the transportation services. At time of purchase, Ventra processes the payment by sending a request to your bank. The bank’s systems verify this transaction, create an internal record of purchase, and reimburse Ventra which splits the funds between three systems. When all is said and done, five different electronic systems have participated in translating or processing information for your use of transportation. Each system has its own set of security controls, and information processes that incur administrative cost and risk.
Blockchain cuts out the middleman. In blockchain, the original request for a ticket, rather than going to a middleman like Ventra, is processed through a series of “nodes” connecting the three systems’ information systems together that verify the transaction. The computers and servers among the three transportation systems create a shared ledger with each information system using a “key” generated by known algorithms dedicated for this network. When a new user is processed and status verified, the system creates a “block” in a secure chain that stores data in a chronological and linear fashion visible to every participant (Figure 1).
Figure 1: This graphic shows how a blockchain is created in the network.
Source: Blockchain Infographics: The Most Comprehensive Collection. (2019, November 08). Retrieved May 16, 2020, from https://blockgeeks.com/blockchain-infographics/
Blockchain’s potential application in food safety has attracted attention from government agencies, food retailers, and consumer groups. In 2018, FDA introduced it’s “New Era of Smarter Food Safety'' which celebrated blockchain’s potential for improving product tracking during an outbreak. Currently, when an outbreak occurs, investigators interview individuals who have been sickened to identify suspect foods. Investigators then request records from businesses who produce, handle, or process the suspected product. They use these information sources to determine the root cause of the outbreak. This is a very difficult task because the food supply system is vast and mostly working in silos rather than with systems that easily share data.
For example, in April 2018, there was an outbreak of E. Coli 0157:H7 that caused 210 illnesses, 96 hospitalizations and 5 deaths. Three and a half weeks after the first confirmed illness, investigators finally identified romaine lettuce from a single farm in the Yuma growing region as the source of the outbreak. In the intervening time, the government could only recommend consumers avoid romaine lettuce and businesses recalled millions of heads of lettuce resulting in a reduced consumer trust and economic loss. Part of the reason these investigations take so long is because of the time it takes a business to compile records of their product. Even in the best cases, sometimes a company could not confirm a product's location because it used different record keeping technologies/methods from its business partners. Depending on maturation of their traceability systems, it can take days to weeks.
Following the outbreak, in an open letter to its leafy green suppliers, Walmart highlighted the need for enhanced food traceability to reduce investigation times, and conduct more thorough “root cause analysis to inform future prevention efforts, and the implication and associated-losses of unaffected products that are inaccurately linked to an outbreak can be avoided” (Walmart Traceability, 2018). In December 2018, Walmart identified 25 products for blockchain use and announced that all suppliers of leafy greens will be required to use the technology by 2019 under their new Traceability Initiative for Leafy Greens (Smith, M. 2018). This decision was motivated by high profile outbreaks like the one above and Walmart’s recent success in pilot studies tracking pork and mango. Walmart chose to collaborate with IBM using its product Hyperledger Fabric. Walmart conducted the experiment for mangos by working with GS1 to develop new product labels while IBM created programs that could read those labels and transfer the information into the blockchain network. Walmart worked with its mango suppliers by providing new labels and support to integrate them into existing operations. After, suppliers were able to upload their data through a secure web portal that connected their business to the rest of the blockchain. Walmart then tested the system to see how long it would take them to trace a given mango to its source – it reduced the time from a week to 2.2 seconds! Imagine if that were the case for the Yuma romaine lettuce outbreak! Of course, there are two caveats: 1) Walmart is an outlier as this technology is relatively new, and 2) the pilot studies were not studying outbreak investigations rather the efficiency of product tracking.
The hype around blockchain is exciting but perhaps too enthusiastic. A look from a food safety perspective reveals some practical challenges. Most think of food inspectors when they think of food safety or, if you have worked in food service, then you may think of the ubiquitous hand washing sign. Food safety is a joint effort among everyone who comes in contact with the food you enjoy. There is a complex system of food laws dictating how products are grown, processed, and manufactured to ensure they are safe and exactly what you paid for. Then, there are the management systems businesses use to test, label, market, and track products. So, although blockchain may be a huge advantage for problems ,like how to identify which suppliers may have been exposed to contamination, it is only one piece in the large system that makes food safe.
Blockchain also comes at high cost to implement and maintain. When compared to other record keeping options, many companies use paper or electronic management systems analogous to Ventra from the earlier example. Even RFID, a technology that has been on the market for 40 years, was recently incorporated in smart packing technology and had an average price of $.10 a tag per product (Aiello et al., 2015). This is a very high cost for an industry that traditionally has very small profit margins. Another challenge is the investment in human resources or equipment to ensure compliance with food safety standards. If a business is large enough, they can likely hire food safety officers to monitor employee behavior, equipment cleanliness, and new policy developments and generate reports. Additional options for those with less resources include hiring certified third-party consultants to conduct the same activities. Now imagine a company already uses a paper record keeping system and wants to transition to a new electronic system. The company has to make investments to secure the software service used for electronic record keeping and train new staff to monitor the operation and maintenance of that system. Or perhaps the company already uses an electronic data system but needs to upgrade equipment or invest into employee training. This is the reality of food safety – there are many other aspects like cost and training that influence the adoption of this technology.
Blockchain record keeping is one tool in food safety that has enormous potential for improving traceability considering recent advancements in technology but still... blockchain is no magic bullet.
References:
Aiello, G., Enea, M., & Muriana, C. (2015). The expected value of the traceability information. European Journal of Operational Research, 244(1), 176-186. doi:10.1016/j.ejor.2015.01.028
Blockchain Infographics: The Most Comprehensive Collection. (2019, November 08). Retrieved May 16, 2020, from https://blockgeeks.com/blockchain-infographics/
Center for Food Safety and Applied Nutrition. (n.d.). Outbreak of E. coli O157:H7 Infections Linked to Chopped Romaine. Retrieved May 14, 2020, from https://www.fda.gov/food/outbreaks-foodborne-illness/fda-investigated-mu...
Fontanazza, M. (2019, March 20). Promise of Blockchain Could Help Seafood Traceability, Unique Challenges Remain. Retrieved May 19, 2020, from https://foodsafetytech.com/news_article/promise-of-blockchain-could-help...
How Blockchain Is Changing the Supply Chain Conversation. (2019). Retrieved May 19, 2020, from https://www.ift.org/news-and-publications/food-technology-magazine/issue...
NDTV Profit Team. (2018, January 07). Bitcoin Jumps To $17,000 As Cryptocurrency Finds A New 'Pal' In Peter Thiel. Retrieved May 13, 2020, from https://www.ndtv.com/business/bitcoin-rises-again-as-cryptocurrency-gets-a-new-pal-in-peter-thiel-1796797
Plaven, G., & Capital Press. (2020, January 18). Blockchain technology helps farmers track crops. Retrieved May 13, 2020, from https://www.capitalpress.com/ag_sectors/research/blockchain-technology-helps-farmers-track-crops/article_02d9073e-2c12-11ea-859b-f31f99156d3b.html
Smith, M. (2018). In Wake of Romaine E. coli Scare, Walmart Deploys Blockchain to Track Leafy Greens. Retrieved May 13, 2020, from https://corporate.walmart.com/newsroom/2018/09/24/in-wake-of-romaine-e-coli-scare-walmart-deploys-blockchain-to-track-leafy-greens
Walmart, Food Traceability Initiative. (2018, September 24). Food Traceability Initiative Fresh Leafy Greens [Press release]. Retrieved May 13, 2020, from https://corporate.walmart.com/media-library/document/blockchain-supplier...
Zain Bali
Undergraduate Student Researcher
Department of Food Science & Technology
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By: Tracy Turner
What steps do I need to take when ordering takeout food or food from a delivery service in light of the coronavirus pandemic?
First, it’s important to understand that COVID-19 is not a foodborne disease. While there have been no reports as of this time to suggest that COVID-19, the disease caused by coronavirus, has been transmitted by handling food or food packaging, here are some ways that you can protect yourselves and others when ordering food through takeout, a drive-thru, or a home delivery service.
Because COVID-19 transmits person-to-person through droplets that are produced when an infected individual coughs or sneezes, the best way to protect yourself and others is to keep physical distance of at least 6 feet, according to the Centers for Disease Control and Prevention.
Common symptoms of COVID-19 include fever, coughing, shortness of breath, and breathing difficulties. Symptoms range from mild to severe respiratory illness. Advanced age or conditions such as various cancers, COPD, asthma, heart disease, and diabetes are associated with an increased severity of COVID-19 infections and fatality rates.
The virus is most often transferred to another individual when droplets directly reach their nose, mouth, or eyes, or through close contact such as a handshake. The virus can also transmit when a person touches an object or surface with the virus on it and then touches their mouth or eyes before washing their hands.
“Takeout minimizes the number of touches by people, especially if the restaurant is practicing social distancing and good preparation practices,” said Sanja Ilic, food safety state specialist with Ohio State University Extension, the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.
“Delivered foods present no risks if the restaurant practices a no-touch/no-interaction policy during preparation,” she said.
In fact, getting food through takeout and/or a drive-thru is a good risk management choice, especially for high-risk and elderly groups because it helps people maintain social distancing and reduces the number of touch points, Ilic said.
“Likewise, food delivery helps people maintain social distancing and reduces the number of touch points between the preparation and serving of food,” she said.
However, Ilic said, independent delivery drivers cannot guarantee low-touch delivery and proper physical distancing during deliveries.
“You have to make sure that the provider is using the procedures that will prevent the virus transmission,” she said.
With that in mind, here are several ways consumers can protect themselves in order to minimize the risk of COVID-19 transmission from packaging or delivery:
- Use measures to reduce the amount of package handling.
- Make sure your provider is implementing no-touch/no-interaction options. Many delivery programs have now instituted these measures.
- Ask the manager about the measures the restaurant staff is taking for food safety, before placing your order. Many restaurants are now volunteering this information.
- Practice handwashing and use hand sanitizer before and after handling packaging. It’s important that you wash your hands with soap and water for at least 20 seconds each time. Hand sanitizer is also an option if you do not have access to soap and water.
- If you use delivery for restaurant food, after you receive the food, unpack it and dispose of the packaging, and then wash your hands. Do not touch your nose, mouth, eyes, or face until after this procedure is complete.
“Food businesses should be following employee health policies and health department recommendations to keep people home,” Ilic said. “Also, it’s important to remember, the best thing you can do is to continue using good food safety practices before preparing or eating food, like always washing your hands with soap and water for 20 seconds after using the restroom, and after blowing your nose, coughing, or sneezing.”
For more information, the U.S. Department of Agriculture has created a website dedicated to answering questions regarding food, food safety, and COVID-19.
Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.
Editor: This column was reviewed by Sanja Ilic, state specialist in food safety for OSU Extension.
FOR MORE INFORMATION CONTACT:
Tracy Turner
614-688-1067
SOURCE(S):
Sanja Ilic
614-292-4076
ilic.2@osu.edu
- 364 West Lane Ave.
Suite B120
Columbus, OH 43201
Fax: 614-292-2270 - Research Services Building
1680 Madison Ave.
Wooster, OH 44691
Fax: 330-202-3504
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By: Tracy Turner
What steps do I need to take when grocery shopping in light of the coronavirus pandemic?
COVID-19 is not a foodborne disease. While there have been no reports as of this time to suggest that COVID-19, the disease caused by coronavirus, has been transmitted by handling food or food packaging, here are ways that consumers can protect themselves when grocery shopping.
COVID-19 transmits person-to-person through droplets that are produced when an infected individual coughs or sneezes, said Qiuhong Wang, a scientist and coronavirus researcher with The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
Common symptoms of COVID-19 include fever, coughing, shortness of breath, and breathing difficulties. Symptoms range from mild to severe respiratory illness. Advanced age or conditions such as various cancers, COPD, asthma, heart disease, and diabetes are associated with an increased severity of COVID-19 infections and fatality rates.
The virus is most often transferred to another individual when droplets directly reach their nose, mouth, or eyes, or through close contact such as a handshake. The virus can also transmit when a person touches an object or surface with the virus on it and then touches their mouth or eyes before washing their hands.
With that in mind, the most important thing that consumers can do to protect themselves and others when grocery shopping is to practice social distancing, said Sanja Ilic, food safety state specialist with Ohio State University Extension, CFAES’ outreach arm.
That includes keeping at least 6 feet between yourself and other shoppers while shopping and when standing in line to pay for your purchases, she said, noting that current evidence shows the biggest risk of transmission of COVID-19 is being around individuals who are symptomatic, according to the Centers for Disease Control and Prevention. As such, many retailers have taken to marking safe standing distances with an “X” on the floor in the checkout lines.
“Although consumers should not be too worried about COVID-19 transmissions from food, everyone should follow good hygiene practices when purchasing and preparing foods to lessen their chances of contracting the virus from other sources,” she said.
If possible, use hand sanitizer before and after selecting produce items, and avoid touching multiple produce items when making selections, Ilic said.
“If you are concerned about fresh produce or other food being contaminated with coronavirus, wash your hands before and after eating, and before touching your face,” she said. “Also, make sure you never cough or sneeze in or around fresh produce display refrigerators.
“The Centers for Disease Control and Prevention recommends that everyone wash their hands often; refrain from touching their mouth, nose, and eyes; and use hand sanitizer that is at least 60% alcohol.”
Many grocery stores have instituted safety precautions such as reducing the hours the stores are open to allow employees to sanitize and restock the stores each night, and allowing special shopping hours for elderly consumers and those with compromised immune systems.
Additionally, here are other steps that Extension educators suggest you take when going to the store for food and supplies:
- Sanitize shopping cart and basket handles before and after you use them. All grocery stores should have sanitization wipes near the entrance. If bringing a young child to the store with you, clean and sanitize the child flap seat and other areas that the child can touch. This is because coronaviruses can remain on hard surfaces such as steel and plastic for up to three days, research has shown.
- Use a single-use plastic bag for meat packages. Although not specific to COVID-19 prevention, research has shown that doing so can reduce the risk of foodborne pathogen cross-contamination.
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You don’t have to clean and sanitize food packaging. If you or your loved ones are at increased risk from infection, you can wipe shelf-stable and ready-to-eat food packages. If you do so follow the instructions on the label of the sanitizer or wipe. Do not wash your produce using soup and water as it may be toxic.
- Use sanitizer wipes on “high-touch” hand-contact surfaces such as door handles, salad-bar tongs, and checkout counters.
- Wash and sanitize your hands after grocery shopping. It’s important that you wash your hands with soap for at least 20 seconds each time. Hand sanitizer is also an option if you do not have access to soap and water.
- Use separate bags for raw meat and ready-to-eat food items, as a general precaution.
- Wash and sanitize reusable grocery bags often. You can do this by washing the bags in hot, soapy water. If the bags are made of nonwashable material, wipe them down with a sanitizer before and after each use.
- If possible, avoid using cash, opting to use a credit or debit card instead. Once home, it’s a good idea to wipe your credit or debit card with a sanitizing cloth or wipe.
For more information, the U.S. Department of Agriculture has created a website dedicated to answering questions regarding food, food safety, and COVID-19.
Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.
Editor: This column was reviewed by Sanja Ilic, state specialist in food safety for OSU Extension.
FOR MORE INFORMATION CONTACT:
Tracy Turner
614-688-1067
SOURCE(S):
Sanja Ilic
614-292-4076
ilic.2@osu.edu
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By: Gary Closs, Jr.
Lake Atitlán, Guatemala is equal parts beautiful and dangerous. Beyond the captivating beauty of the volcanic lake lie stories that few get to tell. We, OSU graduate students and Asst. Professor/ CFI director Barbara Kowalcyk, were visiting the lake to learn more about its connection to food safety and its implications on One Health. My first glance of the lake came as we drove to Panajachel. The picturesque lake looked like the place meditation leaders tell you to imagine when you close your eyes. Three volcanoes (San Pedro, Tolimán, and Atitlán) surround it. The deep, blue lake was further decorated with rich green trees and kissed by the sunlight on the horizon. I took in the beauty of the lake on day one and found myself staring out my hotel balcony all night as the sunset turned the sky shades of pink and orange in the distance.
Unbeknownst to me, I would be quickly redirected to the deeper stories and perils of the lake as we visited the Mayan towns along the lake’s shores. This metaphoric switch seemed to be physically manifested by the winds that rocked the boat as we traveled to the first destination of San Lucas.
Upon arrival, we immediately noticed the difference and instead saw a dying lake. We were even informed that children under the age of five had a 50 percent mortality rate. Women were directly washing clothes in the lake. Detergents add to the lake’s contamination; however this practice makes sense for town’s people who have limited resources. In an effort to reduce water contamination, several washing stations have been built near the lake but all but one were empty. Instead, there was an overwhelming amount of people washing at one particular station. More alarming, we learned about water practices among the town. Natives tend to believe that clear water equates to clean water. It is common practice for them to remove the debris from water and use it under the guise that it is now safe. Some do take measures to add chlorine but it is unmeasured and seemingly random.
As a student who studies foodborne disease and zoonotic pathogens, I was constantly paying attention to the chickens and dogs that roamed the premises and drank water from various crevices. I was made aware that it is common for such animals to come in and around the houses defecating near the people; further contaminating the lake through run off. Runoff contaminated with pathogens and chemical pollutants can harm the fish, animals that prey on the fish, and humans as the contamination makes it way up the food chain through a process called biomagnification.
However, poor agricultural practices aren’t the only things adding to the lake’s contamination. Climate change and expanding tourism have greatly added to the destruction. The lake is contaminated with cyanobacteria, which has caused outbreaks in the past.1 Cyanobacteria are photosynthetic bacteria, often mistaken for algae, that can cause disease in humans and animals when ingested.2
Saving Lake Atitlán requires interventions, education, and financial assistance. Interventions must take into account the culture and daily routines of its inhabitants. Culturally conscious science and advocacy is what is needed to revitalize the health and stability of the lake and people. Fortunately, organizations like Amigos de Lago (a non-profit, non-governmental organization) have been developing safe plant mediation methods to combat the lake’s contamination. They have also been educating the natives on ways to conserve the lake and advocating for proper practices. Amigos de Lago graciously led our tour of the native towns and lake. The organization’s effort to include science, education, and advocacy prove to be a blueprint that culturally responsible conservation is attainable.
- Rejmankova, Eliska & Komárek, Jiří & Dix, Margaret & Komárková, Jaroslava & Girón, Nancy. (2011). Cyanobacterial blooms in Lake Atitlan, Guatemala. Limnologica. 4 296-302. 10.1016/j.limno.2010.12.003.
- Water-related diseases. (2016, August 29). Retrieved from https://www.who.int/water_sanitation_health/diseases-risks/diseases/cyanobacteria/en/
- https://amigosatitlan.org/
Gary Closs, Jr.
Graduate Research Assistant
Department of Food Science & Technology
Food Animal Health Research Program
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