← Food Safety Matters
Food Safety Matters
MilliporeSigma: The Importance of E. coli and STEC Testing to Food Safety
00:33:55
Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and...
Loading summary
Transcript51 lines
- [00:00]
A
Foreign.
- [00:10]
B
Hello everyone, and welcome to Food Safety Matters, the podcast for food safety professionals. I'm Stacey Atchison, publisher of Food Safety magazine, and I want to thank you for joining us for this special bonus episode. So as 2024 comes to a close, the food industry is once again reeling from a series of high profile and deadly outbreaks, and two of which were caused by pathogenic E. Coli. Recently, Food Safety Magazine's editorial director, Adrienne Blum, had the opportunity to speak with Sally Powell Price and Justice Jedlica to help us understand more about the biology of these organisms, the regulatory landscape, as well as the economic impacts on manufacturers. But before we hear their discussion, let me introduce you to justice and Saui.
- [00:57]
C
Justice.
- [00:57]
B
Justice Jedlica serves as the Food and beverage Regulatory Liaison in North America for Millipor Sigma, where she's responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality. Food justice has been serving the food and beverage industry since 2013. She received a bachelor's degree in chemistry and an MBA from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive board member of the American Council of Independent Labs and is a member of the International association for Food Protection, the International Society of Beverage Technologists, and AOAC International. Sally Powell Price is the regulatory and public health expert for food and beverage safety testing in North America for Millipor Sigma. Previously, she served as director of lab operations at a biotech startup in Boston and was the food lab supervisor at the New York City Department of Health Public Health Laboratory. She holds a bachelor's degree in biology from Hamilton College, a master's degree in microbiology and immunology from James Cook University in Australia, and did continuing course work in public health and foodborne disease at Harvard T.H. chan School of Public Health. She's a member of the association of Food and Drug Officials, the Association of Public Health Laboratories, IAFP and AOAC International. Okay, now let's get to that discussion.
- [02:41]
C
Well, justice and Sally, I'm very excited to have you guys back on the podcast with us. And I know we have a really exciting discussion today all about E. Coli and S Tech and the. The things that we can do to find it and eradicate it. So thank you for being on the podcast again. It's great to have you back.
- [03:00]
A
Thank you so much for having us. We're excited to be here.
- [03:03]
D
Yeah, absolutely. Thank you. It's going to be a great talk yeah, yeah.
- [03:08]
C
So, you know, kind of to lay out some of the, the baseline ideas that we want to discuss in this, in this talk today, let's first talk about why are E. Coli and Shiga toxin producing E. Coli or S. TEC as we call it, still such a concern?
- [03:25]
A
Yeah, thanks, Adrian, for the question.
- [03:26]
D
I think.
- [03:27]
A
And the reason I think it's important to explore this is because we need to constantly be evaluating why this stays a public health concern. And that the reasons kind of shift as this organism develops. And so we need to understand in the industry that this is a changing landscape. And there are two parts. To answer your question, I would say is the biology of the organism and then the economics of why it's important to those manufacturers and producers. And I'll speak to the biology and I'll probably pass the justice more for the economics. But we about E. Coli at the very base level, micro 101, particularly Shiga toxin E. Coli, so Aztec here, it's a public health threat just because of its robust nature. It's in nature, it's going to be impossible to eradicate. It's always going to be there in some form. And it's commonly found in reservoirs like cows, ruminants. It's also very common and prevalent in large scale agricultural products just in terms of where it's, where it's entering those products and where there's opportunity for contamination. And so there's really important on the back end that we're doing some prevention measures, we're doing educational measures. The other kind of interesting thing about E. Coli and people study E. Coli for their whole lives, right? Specific E. Coli, because they're such complex organisms, we have them categorized into lots of different type of pathotypes. They have different virulence genes associated with them which are crucial for detection of these particular bugs. But what's also really useful for public health detection, because there are certain virulence genes in E. Coli that help us to determine whether they're actually going to be harmful to people. And so you might hear of these referred to virotoxigenic E. Coli. So VTEC anterior hemorrhagic E. Coli, E HEC these, all of these bugs have these virulence genes that can make people sick. You can cause human illness, you can cause gastrointestinal distress in really severe cases. There's something called hemolytic uremic syndrome, HUS that can lead to human kidney damage and also can lead to death in very terrible cases. And the pathogenicity of those bugs is determined by surface antigens that change and are also part of how we identify those at E cold. So E. Coli O157:H7, for example, is the one we probably all hear about in the food industry. A lot of names associated with it that tends to be the most severe and maybe pointed out in regulations. But we also have a lot of non. What are called non 0157 serogroups that have numbers associated with them, like 0450103. Lots of kind of sound like serial numbers to someone who doesn't familiar with them. But these are also linked to infections. And so understanding which of these attacks, number one, cause infection, understanding which ones are hazards in certain types of commodities, understanding what your products are at risk for these. So understanding that basic biology and the detection aspects of those are really important. And it's still a public health concern because we're seeing, we're still seeing, despite what we already know, we're seeing up to 100,000 illnesses a year in the US from just S TEC 0157 and non 0157s, we're looking at almost 200,000 illnesses a year. And that's probably grossly underreported because we don't all go to the hospital right when we. We were sick with food poisoning. So it's, it's significant. And so that's just the, the biology background for you all. And then economically, I would just say there's something to this as well. Justice of YS Tech's still concerned. I was going to pitch it to you because Adrienne's question was really good for us. Thank you.
- [06:46]
D
Yeah, awesome.
- [06:47]
A
Thanks, Sally.
- [06:47]
D
And thanks for the question, Adrian. Oh, my goodness. So we're all getting ready for the holidays, and the last thing you want to do when you're around your family or friends and oh, my goodness, you finally get off work and are relaxing and want to have a good time, is being sick or having to worry about what is your food being even, you know, safe for you to eat? And I think it is almost Christmas, so I believe the McRib is about to come out, and I really don't want to get sick from the onions. Not that, you know, so with all this recent outbreaks with the carrots with the onions, having the McDonald's and I, you know, I love some holiday McDonald's. So, you know, just being careful and knowing what to eat and that you can eat it and feeling safe around your food, I think is really the true economic impact as a food industry individual and minded. I really do think that it's important to, to make sure that, you know, we're doing our part as far as like testing and risk mitigation strategies. However, you know, some of the food safety measures actually also start at home because honestly, what we eat is affects all of us in our everyday life. And so kind of taking a step back, thinking about that and STEC and E. Coli are so prevalent as far as infections, how Sally just pointed out that, oh my goodness, it really is an important issue and it's good that we're talking about it today, but it's good for us to carry on that conversation into our own homes, especially during the holidays because oh my goodness, my grandma makes the most amazing brown sugar carrots and I want to make sure I enjoy them to their fullest potential. So that's kind of what we're thinking about. And then the other piece kind of, if you think about it like this, a recall can run anywhere up to $10 million per recall or more. I mean, or more.
- [08:50]
A
Yeah.
- [08:51]
D
And just kind of thinking about different businesses and their yearly revenue and that can really take a company under to be hit with that with a single recall, not to mention multiple recalls. So it is a true challenge that how do we get people through this? And then if you think about not only just kind of in play talking about the carrots or McDonald's, but seriously considering that your most at risk products include beef, include dairy, tap water if you will, and as we know, every summer, leafy greens too. So how do we, you know, pop in and help and really have this conversation so we can at least understand what we're do, what we're talking about and how we talk about it and then how do we help prevent and risk and contamination? That's just a couple things. I do know that there's a couple trends also that are have been emerging lately or that we can see including different types of seasonality with the outbreaks as well as different commodity products in specific with the leafy greens. You know, every year Canada actually blocks, usually around December, all the leafy greens from the Yuma region to Canada and has special regulations around it and it's due to the E. Coli and stock contamination. So that's just one example. And I know Sally, you've really been doing a great job kind of keeping pulse on some of these emerging risks. I didn't know if you wanted to talk about some of your findings.
- [10:33]
A
Yeah, I mean, I think you've done a really good job explaining that. But I think Just that trend of produce. Right. Because I think historically we see a lot more beef and meats are an issue for Estec. But produce, and all these recent recalls that you mentioned, the carrots and the onions are all more produce related. And we think, you know, one of the reasons for that and why it's still a concern to Adrian's question to us too, is that it's. It's cropping up in commodities that were not as maybe prevalent years ago when we were looking for Aztec. And so with these commodities not having a kill step, not having a sanitizing step, not having maybe the same kind of precautionary approaches, whether you're in the field or at home, then you're going to have potential issues with that, you know, contaminating consumers. And so. Yeah, I thought that was a really good point.
- [11:16]
C
Well, thank you to both of those comments. And, you know, I really like a lot of the points that you both made. You know, justice talking about, you know, food safety, you know, partially coming from the home, and how when we're in, when we're having gatherings or, or spaces where we're having communal kind of food, people bringing to bringing, coming together and bringing food, making food or things like catering or, or things like that. Right. You know, you. Especially when it's like people. Individuals bringing food to each other, it's like you don't always know what other people's idea of food safety is.
- [11:53]
D
Right.
- [11:54]
C
And so you don't want to stack the hole. That is very important, I think.
- [12:00]
D
Yeah, exactly.
- [12:01]
A
Exactly.
- [12:02]
C
Oh, that was a very. That was very witty, Sally.
- [12:05]
D
Yeah, but I mean, you know, it's.
- [12:08]
C
So important, you know, for food safety education, obviously, at the consumer level. But then also we're looking at things like these recalls and you know, when it's like you buy something in the store, you can't, you know, as we all know, you cannot tell if a food is contaminated with E. Coli. So, you know, in this case, it's up to companies to ensure that their food safety practices are solid. But you know, those statistics, Sally, that you gave about the number of infection of E. Coli infections that are actually reported versus the number that's, you know, probably happening. That's staggering. And so I guess that kind of leads into my next question for y'.
- [12:46]
D
All.
- [12:47]
C
You know, what are some of the regulations that are in place to protect consumers from these types of infections?
- [12:53]
D
Thanks, Adrian. That's a great segue. There are so many regulations, and yet there aren't so many regulations to have the legal, it depends but so basically it's a challenge. There are different entities that regulate different portions of our food supply. As we know in the United States we have the USDA as well as the FDA and kind of, you know, that point where they also come together on certain products as well. So basically, you know, USDA regulates our meat. And so we've had these new E. Coli and stuck outbreaks considering beef. So that would really match with that. But then also when you think about, you know, you're more ready to eat products or produce and then so you know, that gets into your leafy greens which could overlap both in a way. And so it's kind of, you know, which side do you go with? And then there's also facets where it actually, you know, it's not necessarily regulated. Like there's a verbatim, okay, this, if this, then this, and here's the method you use and it's there, it's not there because even if you do the testing, it still is likely it's not a hundred percent. I mean if you find it, it's 100%. But if you don't find it doesn't, it doesn't necessarily mean isn't there. So basically all your testing in the regulations are all risk based and they all lead back to the Food Safety and Modernization act, which oh my goodness, now we're over 10 plus years with it. But it's still been an evolving regulation and still has the opportunity to grow and really help us meet all of these new and emerging risks that are contaminating our food supply. And really basically what these regulations are intended to do is really, you know, help avoid illness and consumer risk, which is most important. But then, you know, leveraging these risk based approaches to kind of help identify and think through. And I do like that it is risk because based, because that helps because it is a little subjective. It's not so subject to prescriptive. And that kind of allows for adaptation over the time where you kind of can get away from oh my goodness. Well, this has always worked for us in the past, but you know, maybe always working isn't always working. So it allows you that opportunity to reassess what was going on. Maybe some things have changed, maybe just a change in your food safety culture, just small changes, but allow you to do more risk thinking when you or evaluating your food safety program or the regulations. And then finally you can also, you know, there's programs and different types of certifications available to you considering if you're doing your cgmp, your haccp, your PCP plan and how you adhere to all of those really helps you determine, you know, what does your food safety program look like, how what regulations apply to you and you know, where are the gaps and what types of future regulations do we need to consider to really protect and solidify our food safety system.
- [16:23]
A
Yeah, Justice, I was going to piggyback on that because I think, yeah, really good point because you have to prioritize consumer safety, prioritizing, you know, these risk based approaches. But that being said, I'd say some of the FDA USD have done a really nice job, you know, adding some specific requirements and certainly these are too numerous to kind of explain just today. But we'd say that, you know, one, one area that they've really gone to protection is naming the E. Coli 157H7, that kind of high profile one I mentioned before as an adulterant in beef and looking to kind of integrate that into HACCP protections. Also USDA, FSIS has done a lot with the non 0157 that I mentioned as well. All of those, the O2.6 is those numbers, those serial numbers. Right. That I mentioned, they've looked at kind of continuously and almost in a cascading way past final rules and regulations around 0157s Techs in beef products. And so there is specific regulation protections also providing some zero tolerance and then some minimums. I know FDA also set strict S tech minimum standards for certain commodities, especially around produce. We might expect to see even more of that in the new year depending what the human Foods program decides to do. Leafy Greens action plan that justice mentioned. So there are a lot of areas that are open for subjective risk but at the same time they're really focused on the bugs that we know are of concern and have these really kind of bad outcomes for your consumers.
- [17:50]
C
And you know, so we're talking about, you know, some of the regulations that USDA and FDA have in place for, you know, ensuring that these organisms are not in food and, and then some of the different, you know, talking about some of the different stereotypes like of E. Coli and you know, some of the ones that are of particular concern. So that kind of all leads into another question I have for you, which is what are some of the testing method available to detect this organism and others.
- [18:19]
A
Thanks, Adrian. Yeah, I think that, I mean that's a really good question and I think it's really important to understand for at least for US tech, there are lots of testing methods available, which is great news. We know that's not the case for all bugs. E. Coli, luckily for us, is easy to culture, it's easy to grow, it's easy to test for in the sense that there are a lot of products out there. I think it really depends on the application. When you're talking about what kind of methods there are, whether you're doing screening, whether you're doing compliance testing, whether you're doing input, or if you're just doing kind of your own periodic checking for your own HACCP or control plans. That being said, you know, at the screening level we have things like lateral flow which are kind of toxin detection tests. Those are really simple and people have seen those for Covid tests. Right? Same kind of mechanism at high level. We also have in situ hybridization methods that use RNA detection targets and probes, which is a really kind of, a little bit more of a detailed approach. The two methods that I'd say are most familiar to folks in general are culture based methods. Right. Everyone who's worked in the lab has probably grown up E. Coli plate. So we have confirmation, selective augers and testing available for that. There's a lot of. It's usually the first step when you're going to do confirmatory testing is doing that culturing. And then the most important one I think that folks are doing now is different versions of rapid molecular PCR methods. Right. So I mentioned those, some of those virulence genes, those factors are really critical in using these methods. So you can be looking at stx, which is the encoding for the toxin genes, or you can look at eae, the intamin encoding genes and using those targets to say, hey, this is present or absent. And also do some numeration testing if you want to do quantification and that kind of thing. And so when you're deciding what you want to do, you may want to use some or all or only a portion of these methods. But there's a lot of great technologies out there that people can leverage. And one point I'll just add to that is any method you do use, it's really important to ensure that it's validated, it's robust, it's a, it's fit for purpose. Right. That's not new to anyone in the lab space that that would be the case. But the way you would do that in North America, we have a lot of references for that. Certainly the fda, USDA have resources for you like the FDA Bacterial Analytical Manual or we fondly call the bam, right. USDA Microbiological Lab Book or MLG Health Canada has a compendium that will list brand diagnostic methods and products to use that are approved kind of and compliant for use for testing for things like Aztec and other pathogens and sometimes commodity specific. So say you really want to test a specific commodity if you don't end up using those methods or you just decide that you want to kind of have your own fit for purpose or there's something that's maybe cost prohibitive at a different level. There's also certification bodies that are available to support this as well. So I know, I'm sure you know, folks are familiar with aoac, afnor, Microval, some of these other certifications, but we need to make sure that whatever you're using these fit for purpose.
- [21:12]
C
Well, thanks Sally for for explaining all that. And you know, I guess that kind of leads me to also wonder then you know, if we're talking about all these different testing methodologies and the importance of them and and all the different applications. Certainly. Does Millipore Sigma have products that can support Aztec testing?
- [21:28]
D
Oh heck yeah we do. Yes we do. That's the best question ever and my favorite topic but to be serious minded about really depends on you know what, what needs to be done. We have a wide range of suite some different types of products available for stack and equal eye testing. No matter if you're using them for you need to screen or if you're doing more confirmatory testing or response type work, we have a solution for you. Not to be trite but serious actually if for your sample prep needs we have a new platform available for your media prep. It's called our Ready Stream system. It helps deliver pre warm media as you need it. If you're doing more traditional microbiology and need selective augers specific to E. Coli and stec, we have chromogenic plates available for you if you're doing doing confirmatory testing and you need certified reference materials. We have a few various different strains of E. Coli available for you through our vetroids line. And then if really all you need is just a real quick rapid test your pregnancy for E. Coli if you will, we have our single path E. Coli O157 kit and then we have a a different type of product available. It's called, it's our RNA probe in sits to hybridization. Our hybrid scan E. Coli test is available for that. And then finally the product that we're most proud of and really is our wheelhouse if you talk about stack PCR based testing is our GDS assurance of course and that we really do feature two test kits. Our that feature our top seven testing for Stack as well as the big six stack testing which goes back to some information Sally had mentioned earlier. So yeah, so as you can see a wide range of different types of products available for all your testing needs. And my favorite part is whereas that's what we have offering for today. But we are always connecting our R D scientists with all innovators throughout the world, globally to make sure that we are on top of specific stack testing, that we're always thinking through new and innovative ways on how to test for Stack, what needs to be done with Stack and really how we can be part of that conversation to help create the most robust, effective and efficient solutions for testing in the future.
- [24:31]
A
One other note I'll add too justice is and I was speaking to certifications validations. We have some really great certifications validations for our products to help kind of take that onus off you if you're a consumer of these products or you're working with these products to make sure that you have those correct validations. So if you are familiar with AOC or you want an AFNOR or Microval certification or you just want some to be FDA, bam, USDA, MLG compliant, we have great documentation and we'll, we'll speak to that on our products as well. And that's usually available right on the sales page. So you can see that documented right below. So and if have questions you can always reach out to technical support as well. They can always provide some of that information too. So doing the diligence. Thanks Justin.
- [25:10]
D
Yeah, thanks Sally.
- [25:11]
C
Yeah, well it, you know, it sounds like Millipore Sigma offers, you know, an incredible suite of technologies for, for Aztec testing. And you know, thank you justice and Sally for, for bringing those up and, and discussing them in more detail. And, and also Sally certainly talked about the validation very important there. I guess. You know, looking at the testing perspective, what do you think is next for the industry? What's on the horizon?
- [25:37]
A
Yeah, I mean this is a really evolving landscape, right. We've been kind of honing in that point too. I think the big challenge and kind of what's next is really where are some of these 90157 ESTECs going to go? Right. We, we've identified a lot of these key ones just simply by them emerging. There are probably more out there that we just have not properly sequenced or we haven't really had our, our eyes on. Maybe they're more isolated outbreaks, things like that, but they're probably more a Public health concern that will probably evolve in the food safety space, especially with climate change, seasonality, supply chain changes. So that's one area I'd say staying on top of in both R D space and also just at ground level, boots on the ground, ensuring, you know, there may be other biologies and other pathologies of E. Coli that we need to be concerned about from, from that angle, the other part. And so us. And I would say also just making sure that we stay on top of our test to ensure that they can capture those when they do come up. So the other part of that is also when we talk about prevention, you know, we're seeing new digital technologies come up. Certainly AI is everywhere now. Everyone's talking about it, right? It may not have the guardrails or maybe curation that we need just to fully take over food safety at this stage, but we can certainly leverage it. We're seeing it already in mycotoxins, right, for analyzing areas of risk, maybe doing some predictive testing, testing or hotspotting based on maybe seasonal changes. They talked about satellite imagery, agricultural runoff, proximity to potential contamination sources. So there are opportunities now to leverage that kind of right away with the right expertise to analyze it to potentially do some prevention Aztec and look at kind of future trends based on these other, this other data that we have that maybe we wouldn't have previously made connections to the other cool technology coming out. I'm seeing, you know, there's certainly improvements in whole genome sequencing that's just becoming less cost prohibitive. So we're getting more visuals on these 90157s techs. We also have different pathogen technologies that are completely out of the box, like recent liquid crystal technologies, detecting pathogens, which is kind of up and coming and certainly could be an opportunity for stac, which wouldn't require that kind of culturability of the organism and may have a different approach. And then finally, I know, justice, you had a really funny story, so I feel like you should share on another interesting technology that's up and coming potentially for Aztec detection.
- [27:55]
D
Oh yeah. Thanks, Sally. Oh my goodness. I have been reading a couple articles now over the past year or so and being or working in the former perfumery and flavor realm. This spoke true to my heart. So they're actually using organoleptics to detect E. Coli specifically in meat. So they're taking the electronic noses that perfumers and flavorists use for in their creations of their perfumes and flavors, and they're used setting it up on the lines at meat companies and Trying to see if they can smell E. Coli to find a more rapid way of detection to get it off the line and out of. Out of the hands of potential consumers quickly. It's like, oh, my goodness, that is a technology I never really would have thought about in this space at all.
- [28:53]
A
Or how did you even come across that, too?
- [28:54]
D
I love that. Right?
- [28:56]
A
Sniffing it out.
- [28:58]
D
I know. I was told that that's not really how you're supposed to detect for pathogens and food. So I don't know, maybe grandma was right a long time ago. You can smell it.
- [29:09]
C
That is a new one to me. That's so interesting. I've. I've read a little bit and. And spoken with some experts about the use of, for example, like the etong, you know, that's been used to detect, like, spoilage organisms and things like that as food safety applications. But this is a new one on me, so thanks for that justice. That's a really. I'm gonna have to look up, like, see if I can find more information about that. That's very interesting. And, and Sally, thanks for the. The background on, you know, all of all the things that you see coming up in the testing industry. You know, talking specifically about E. Coli and Aztec. You know, we know that a lot of these bugs like to change and evolve, so obviously we need to keep watching them. And then, of course, you know, AI, yes, we're seeing lots of different applications in, you know, food industry, agricultural, and food safety. So. And yes, you know, I think we're going to see additional guard rails and refinements put in place which will be helpful so that, you know, as. As in food safety and other industries where AI could be really helpful, like healthcare, public health, you know, it can do the most good while not causing any harm. I think that's the goal that. I think that's the ultimate goal that everybody wants to see AI be used for. But, you know, speaking. Speaking of reading more, which I'm definitely going to do on the. The E Notes, but what are some resources that you recommend to learn more about all the things we've discussed today?
- [30:29]
D
Oh, my gosh, Adrian, there's so many different resources available. I'll just list a couple just for time's sake. But I think that the FDA and USDA have done a tremendous amount of work pulling together very, very useful resources. So the FDA has a specific webpage dedicated to E. Coli, specifically one for the. Their new leafy Greens stack action plan, which actually has been evolving over the past couple years. So that's A great one to check out if you want more prescriptive approach. The FDA BAM Chapter 4A deals specifically with E. Coli and then not to leave the USDA out. They have some great resources too, specifically one I enjoy or has been helpful. Probably holiday reading. Yeah, you know, gotta catch up on your E. Coli and your beef. If you're gonna have a really good beef Wellington happening at your Christmas dinner, I hope I get prepared right. But they have the sampling verification activities for stack testing and raw beef products, which is a really good one I think. And then to be biased, of course, I have to point out all of our amazing resources we have available at Miller Sigma. On our website we have a page dedicated to just general food and beverage microbiology testing. But we also have white paper available for stack testing in ground beef as well and vegetables. And then we have a beef microbiology testing brochure and dairy microbiology testing brochure, both which mentioned E. Coli and stuck testing. So check them all out please. Great.
- [32:20]
C
Well, there's your list for holiday readings, so.
- [32:23]
A
Exactly.
- [32:24]
C
We expect everybody to be very well read by the by the start of 2025. So pop quiz in January. Yeah, exactly. Well, Justice, Sally, I want to thank you guys for being on the podcast today and for giving our listeners all of this really rich and important information about E. Coli and ESTEC testing and you know, what Millipore Sigma has to offer as far as, you know, testing technologies and the suite of of total stack detection and applications that you guys have. It's been an incredibly interesting conversation and I really appreciate you guys informing our listeners of this very important topic and talking more about this very important organism. That is still a challenge for us. But you know, hopefully with Millipore Sigma's help, he can tackle E. Coli. So thank you again. It's been great to talk with you again on the podcast and wishing you a happy holiday season.
- [33:19]
A
Thanks so much, Adrian.
- [33:20]
D
Yeah, thank you, Adrian. Hope you have happy holidays as well.
- [33:24]
C
Thank you.
- [33:25]
B
Thanks again to justice and Sally for this informative discussion and Millipore Sigma for sponsoring this episode. You can find more information about how Millipore Sigma can help you protect your products and customers from pathogenic E. Coli by visiting the show notes in your podcast player or the episode page on our website food-safety.com we hope that you enjoyed this special edition of Food Safety Matters and we'll talk to you soon.