Sampling and related testing is often in the spotlight when pathogens cause illness in most any food product. Inadequate sampling with testing is often identified as the cause of the illness when in fact testing does not mitigate food safety problems. Sampling and testing together are an assessment tool that can divert some effected material, but its mitigation power does not compare to the power of preventive measures for mitigating pathogen risk. Successful sampling programs must address the needed sensitivity and the ability to represent the lots under assessment, which are part of a “fit for purpose” assessment. This latter aspect relates to the accuracy of any single assessment that is critical if the sampling and testing are being used to divert affected materials.
There are many recent examples where the sensitivity and accuracy of sampling methods have been improved in the face of pathogen-related challenges. The Leafy Green Marketing Agreement is incorporating increased raw material testing in its guidance for leafy greens. The almond industry has developed guidelines for sampling and testing for Salmonella. Compost products have come under increasing scrutiny. Research regarding pathogens in various waters continues to explore larger samples for bacterial pathogens and Cyclospora. All of these changes reflect efforts to mitigate or control food safety hazards and improve methodologies. Unfortunately, the consumer risks associated with these microbiological hazards are greatly amplified by the large exposure of consumers to the affected products or to materials affected by the contamination. Some would point to these improvements as the successful evolution of sampling and related testing methods. I prefer to view them as a return to the science as they are a better application of truths that have been known for decades if not longer.