A recent lead article challenges fundamental assumptions in food safety and advocates for a risk-based approach – to enhance the sustainability and resilience of food systems.

Foodborne diseases cause about 600 million illnesses and around 420,000 deaths globally every year. But not every pathogen that is detected also poses a relevant risk to consumers. Increasingly sensitive detection methods, which will identify even miniscule amounts of pathogens and their toxins, are fueling a policy of “zero tolerance” that is leading to food being discarded prematurely. Any detection of a pathogen is deemed unacceptable – regardless of the dose, exposure or ability of a food to support microbial growth.

A recent lead article published in the journal Frontiers in Science questions these central principles of food safety. LMU professor Sophia Johler and her co-authors from Cornell University advocate shifting the focus away from “zero tolerance” to a risk-based assessment of foods – to enhance the sustainability and resilience of our food systems.

Away from the principle of zero tolerance

“Zero risk does not exist – and should also not be the goal,” emphasizes Johler. Efforts that are being made to make food that is already sufficiently safe to eat even safer have drastic consequences for the environment and for the availability of food, with only marginal added value in terms of public health. What’s needed instead are evidence-based acceptable levels of protection.

Food production is responsible for around 30 percent of all global greenhouse gas emissions. The researchers emphasize that a shift in how the safety of a food item is assessed, moving away from zero tolerance and toward sufficiently safe food, can make a valuable contribution to reducing these emissions. “Food safety needs to be considered alongside sustainability and food security,” says Johler.

Assessment using AI

According to the authors, one approach that is highly promising is to integrate modern data-based models. Artificial intelligence, genomics and extensive system data could be used to assess risks more precisely and define acceptable levels of protection. “Data-driven models and artificial intelligence make it possible to assess highly complex, real-world risks with greater precision,” explains Johler. As part of this, food safety needs to be more closely aligned with sustainability, food security and priorities for society.

These insights provide important food for thought for politicians, industry and research: Move away from zero tolerance and embrace balanced management of risk based on scientific evidence.