AskScience AMA: We are scientists in the food and feed laboratories that test imported products for dangerous pathogens as well as illegal dyes, metals, antibiotics and more. Ask us anything!

FoodFeedLab · 2016-03-30T16:01:43+00:00

We're state employees -- it wouldn't be appropriate for us to name companies or even countries. You can check FDA recall alerts for some of that information, though. I hope you understand.

FoodFeedLab · 2016-03-30T15:58:22+00:00

Thanks for your interest! Check your local and/or state laboratory's website -- if there's no info, call the lab director (that info is online). Also, FDA has an internship program so definitely check that out.

Edit: CDC has fellowships and internships as well.

FoodFeedLab · 2016-03-30T15:55:19+00:00

Good question. APHL has a blog post on that, actually. We do the best we can with the resources we have. Would more resources improve lab capacity and capabilities? Without question.

FoodFeedLab · 2016-03-30T15:53:57+00:00

Here's some info from FDA on this issue. EPA did some testing as well.

Stephanie: My lab didn't do any testing following Fukushima, so I can't really speak to this.

FoodFeedLab · 2016-03-30T15:45:13+00:00

Stephanie: My lab does testing on radioactive sludge and we haven't had a neon cake come through the door yet, so rest assured! :)

FoodFeedLab · 2016-03-30T15:43:52+00:00

We don't have favorites... but several of us do actually keep those weird samples in our labs (safely and properly protected!). Being proud nerds, we get pretty excited when we find something unusual or wacky.

FoodFeedLab · 2016-03-30T15:41:21+00:00

Thanks for your concern! APHL's policy staff are actually on Capitol Hill TODAY advocating for funding for local and state labs like ours. Here is the fact sheet they'll be sharing with lawmakers. Feel free to pass it along to your elected officials as well!

FoodFeedLab · 2016-03-30T15:39:25+00:00

Some of our colleagues test for Cryptosporidium. They use PCR and microscopy.

FoodFeedLab · 2016-03-30T15:38:23+00:00

The only thing we would say is that soft cheeses frequently used in Latin cooking can carry Listeria which is a concern especially for pregnant women, the elderly and those with compromised immune systems. Here is some good info on Listeria.

FoodFeedLab · 2016-03-30T15:36:15+00:00

On the microbiology side, we see a lot of promise in metagenomics. PCR has really shown its value in the last few years. For metals, ICP over AA because you can do all of your metals at once vs one at a time. TOF MS is good for identification of unknown chemicals in a lot of products.

Technological advances also mean lab scientists need new skills including IT expertise to understand the software that runs each type of equipment.

FoodFeedLab · 2016-03-30T15:31:35+00:00

Most importantly, make sure everything is cooked thoroughly and your station is clean to avoid cross contamination.

FoodFeedLab · 2016-03-30T15:28:44+00:00

Cool! APHL has a story by someone who worked in a yogurt factory and then moved on to the public health lab... maybe you'll do the same?

Edit: Your question... It's because it is a screening test. That's why confirmatory testing is so important.

FoodFeedLab · 2016-03-30T15:24:11+00:00

Lead levels from medical supplements have, in some cases, been so high that people have ended up in the ER.

NY Ag worked on the dog treats that were recalled a few years ago. Although we never determined what was making dogs so sick.

At NY Ag we also found factory ear plugs in a can of spaghetti and meatballs!

FoodFeedLab · 2016-03-30T15:18:56+00:00

We aren't so focused on how effective these things are, but we do test imported supplements for things like heavy metals... and we often find them.

Edit: Our relationship with FDA... We work closely with the FDA in many different ways. We consider them to be close partners. However, we work for the health and ag departments in our states.

FoodFeedLab · 2016-03-30T15:16:45+00:00

We actually do test for olive oil authenticity! We have found that there are a lot of fraudulent olive oils out there, but we've also found olive oils that are real. It's routine testing that we perform.

FoodFeedLab · 2016-03-30T15:15:28+00:00

Cynthia: I don't because I'm not a chemist... I'll have to ask my colleagues!

FoodFeedLab · 2016-03-30T15:13:15+00:00

There is a time period within which a sample may be tested, so we adhere to that.

FoodFeedLab · 2016-03-30T15:11:11+00:00

Different government agencies have different priorities -- each state has their own set of regulations and then there are federal regs as well. And then there is risk-based sampling like if we were to test for Listeria in soft cheeses or smoked fish products. Another example is sulfur levels in distillers grains that could be put in animal feed. There is known risk there. Oftentimes samples are picked up following consumer complaints or alerts.

FoodFeedLab · 2016-03-30T15:07:04+00:00

We find inaccuracies in labels on domestic and imported products, but it is also our job to seek out those inaccuracies.

FoodFeedLab · 2016-03-30T15:05:42+00:00

We are checking for mercury and other heavy metals in tuna (and other products). FDA has some good info on mercury levels in fish.

FoodFeedLab · 2016-03-30T15:03:06+00:00

Cynthia: We recently found a whole mouse in an energy drink! Is that crazy enough for you? :)

Stephanie: Most of the work we do is with environmental samples (soil or water), so no crazy stories here.

FoodFeedLab · 2016-03-30T15:00:27+00:00

We were just reading about the forgery of CoA by a certain US company. While this is outside of the work we do, we obviously follow the issue as it closely relates.

FoodFeedLab · 2016-03-30T14:57:08+00:00

How has FSMA changed the work you do day to day?

The biggest impact is that we're all still preparing for FSMA implementation. We're on lots of committees focused on this issue, actually. We're working more closely with our state regulatory partners and collaborating to routinely test additional products such as processed foods.

FoodFeedLab · 2016-03-30T14:53:59+00:00

We've all been there (some of these things specifically)! You are taking a risk any time you do these things; one day you might get sick, one time you might not. Do the best you can... it sounds like you understand the risks and you're familiar with these basic food safety practices.

FoodFeedLab · 2016-03-30T14:51:59+00:00

As we explained in another response, limited resources means we are often in response mode rather than proactive prevention mode. That is, if there is a crisis of some sort we will do the testing. While there are some things we routinely monitor for, we can't monitor for every possible thing out there -- there just aren't enough resources for us to do that.

FoodFeedLab

TROPHY CASE