generate a new title here, between 50 to 60 characters long
Written on
Chapter 1: The Influence of Cognitive Biases on Food Safety
Welcome to Issue 21 of The Rotten Apple, the second edition of 2022, where I’ll engage in a bit of crystal ball gazing (and breaking!).
This week, we delve into how cognitive biases can significantly affect food safety outcomes. Additionally, plant biologists have achieved remarkable feats that might preserve our beloved bananas. Furthermore, we’ll explore whether American French dressing is indeed red, as the FDA updates its regulations.
As always, we conclude with a recap of recent food fraud incidents and horizon scanning updates.
Thank you for your support!
Karen
P.S. Please share this newsletter with anyone who might find it interesting. Subscriptions are free, and your email remains private.
Section 1.1: The Complexity of Food Safety
Humans are inherently messy and irrational beings. We are often at the mercy of unconscious biases that influence our decision-making. Within organizations, 'noise'—the variation in judgments made by different individuals—can also skew outcomes.
This week, we focus on how cognitive biases affect food safety. Next week, we’ll look into how unexpected 'noise' in expert auditing can create challenges for both certification bodies and their clients.
Cognitive bias refers to the unconscious errors or misinterpretations that can lead to poor food safety decisions. Examples include neglecting proper handwashing or failing to store food at appropriate temperatures. Researchers have identified five key cognitive biases that can adversely impact food safety.
Subsection 1.1.1: Key Cognitive Biases
Self-serving Bias
In 2011, a Listeria outbreak linked to rockmelon (cantaloupe) led to hundreds of illnesses and 25 fatalities, marking the deadliest foodborne outbreak in the U.S. in 26 years. Investigators discovered that the washing equipment at the packing facility was contaminated with the same strain of Listeria. Strikingly, the facility had recently passed a food safety audit with a score of 96 percent.
Critics argued that auditors may have conflicts of interest, fearing they might lose clients if they report critical non-conformances. This self-serving bias can lead auditors to make decisions that protect their interests rather than uphold food safety standards.
Outcome Bias
This bias can result in the flawed reasoning that past safety practices are sufficient simply because no incidents have occurred. To counteract this, researchers suggest evaluating decisions without considering outcomes that have already transpired. This approach encourages a more comprehensive evaluation of potential risks.
Status Quo Bias
The status quo bias leads individuals to prefer existing conditions, often hindering the adoption of new technologies or improved practices, even when necessary.
Herding Behavior
Herding behavior can be detrimental when individuals adopt poor practices simply because others do. Conversely, it can be beneficial in promoting good practices when positive behaviors become the norm among workers.
Optimism Bias
This bias leads individuals to believe they are less likely to face negative outcomes than statistical evidence suggests. In food businesses, this can result in an underestimation of risks associated with foodborne outbreaks or recalls.
Section 1.2: Strategies for Improvement
While cognitive biases are an inherent part of human nature, awareness is key. In food safety roles, establishing optimal systems can help mitigate these biases. Regular self-checks and organizational evaluations are essential to ensure that decisions remain objective and grounded in reality.
In summary: 🍏 Recognizing cognitive biases enhances our capabilities as food safety professionals and as individuals. 🍏
Chapter 2: Predictions for Food Trends in 2022
It's that time of year when food industry analysts make their predictions for upcoming trends in 2022. However, I can't help but feel a sense of déjà vu.
Every January, discussions around lab-grown (or cell-cultured) meat resurface, with claims that it will revolutionize the food sector. Yet, consumer reactions tell a different story: a December 2021 survey revealed that 66% of British participants were unwilling to try lab-grown meat, with 42% firmly stating that nothing could change their minds.
The primary objections included: - The concept is unappealing. - There’s no compelling reason to switch. - A preference for traditional meat remains strong.
Upcycling, the process of transforming food waste into new products, is another buzzworthy trend this month. Companies are increasingly promoting their upcycling initiatives to showcase sustainability efforts. For instance, Dole, a major global fruit producer, plans to utilize rejected whole fruits and waste by-products like peels and seeds to create specialty ingredients for various industries.
In summary: 🍏 2022 predictions include advancements in lab-grown meat and food upcycling 🍏 British consumers remain hesitant about lab-grown meat 🍏 Upcycling is gaining traction as a sustainable practice in the food sector. 🍏
Chapter 3: Innovations in Banana Preservation
For years, concerns have mounted over the potential extinction of Cavendish bananas, primarily due to the threat of a fungal disease known as Fusarium Wilt Tropical Race 4 (TR4). As all Cavendish bananas are genetic clones, they share the same vulnerability to this disease.
Historically, the Gros Michel banana, which was more flavorful and hardier, suffered a similar fate in the 1960s due to a different strain of Fusarium. The loss of the Gros Michel led to the rise of Cavendish bananas as the primary table banana.
Current research shows promise for saving bananas. Scientists have developed genetically modified Cavendish bananas resistant to TR4, but regulatory hurdles have stalled market approval. Other researchers are employing CRISPR gene editing to alter Cavendish DNA and enhance resistance to TR4.
Excitingly, a breakthrough in monocot plant grafting—once thought impossible—may offer a solution. This technique could allow the grafting of Cavendish or plantain varieties onto rootstocks resistant to TR4, ensuring the future availability of these bananas.
In short: 🍏 Cavendish bananas face a significant threat from a fungal disease 🍏 Successful grafting techniques for monocots could secure their future 🍏 Scientists are innovating ways to preserve both Cavendish and cooking bananas. 🍏
Chapter 4: Changes in Food Regulations
For decades, the FDA has defined French dressing in the U.S., with strict regulations governing its composition. Traditionally, I envision a pale vinaigrette, but American French dressing is often a reddish-orange concoction with a sweet flavor.
The FDA's previous regulations mandated that French dressing contain at least 35% vegetable oil and an acidic ingredient. This created challenges for companies seeking to produce low-fat alternatives.
Recently, the FDA has lifted these regulations, responding to a petition from the Association for Dressings and Sauces. This change is part of a broader initiative to modernize food standards and reduce unnecessary bureaucratic hurdles.
In summary: 🍏 The FDA has relaxed regulations surrounding French dressing 🍏 This change aims to foster innovation and lessen regulatory burdens. 🍏
Chapter 5: Food Fraud Incidents and Horizon Scanning
Recent updates from the Food Fraud Risk Information Database reveal several food fraud incidents. Here are some highlights:
- Officers in India seized aluminum foil food wrap that violated quality standards.
- In the U.K., 12 out of 14 kebab samples contained meat types beyond lamb, leading to allergy concerns for consumers.
- In Spain, falsely labeled Iberian ham was confiscated, with allegations of document forgery.
Researchers have also highlighted illegal practices in the poultry industry, where some operations reportedly treat animals with antiviral drugs. However, a recent survey of poultry samples in Ireland found no residues of those drugs.
Thank you for joining me this week! If you enjoy The Rotten Apple, consider subscribing to Medium for ad-free access to all content.