2. What is a Foodborne Illness?
• “Eating or drinking a contaminated food or
beverage can cause a foodborne illness. A
foodborne disease outbreak occurs when two
or more people get the same illness from the
same contaminated food or drink.” (CDC,
2016)
3. Below is a list of Foodborne Outbreaks currently in 2016
according to the Center of Disease Control and Prevention (CDC):
Frozen Vegetables – Listeria Monocytogenes
Raw Milk – Listeria Monocytogenes
Wonderful Pistachios – Salmonella Montevideo
Jack & The Green Sprouts Alfalfa Sprouts – E. coli O157
Alfalfa Sprouts – Salmonella Muenchen and Salmonella Kentucky
RAW Meal Organic Shake & Meal Products - Salmonella Virchow
Packaged Salads – Listeria Monocytogenes
4. What causes us to get Escherichia coli
(E. coli), Listeria and Salmonella?
• E. coli: It lives in humans and animal
intestines.
• coli (Escherichia coli) | E.coli | CDC at www.cdc.gov
5. • Listeria: Commonly in pregnant mothers.
13 Common-to-Rare Infant Skin Conditions Aimee M. Barton, MD | September 30, 2015,
http://reference.medscape.com/features/slideshow/skin-conditions-infancy
6. • Salmonella: Its intestinal infection in humans
and animals.
U.S. Salmonella outbreak leads to 380 million eggs recall,
May 11, 2011, http://andrewclmntblooger.blogspot.com Common Food Borne Illnesses
7. Where do Escherichia coli, Listeria and
Salmonella come from?
• Escherichia coli (E. coli):
“bacteria normally live in the intestines of
healthy people and animals. Most varieties of E.
coli are harmless or cause relatively brief
diarrhea. But a few particularly nasty strains,
such as E. coli O157:H7, can cause severe
abdominal cramps, bloody diarrhea and
vomiting.”
Mayo Clinic, Aug. 01, 2014, http://www.mayoclinic.org/diseases-conditions/e-
coli/basics/definition/CON-20032105)
8. • Listeria:
“Listeria is the name of a bacteria found in soil
and water and some animals, including poultry
and cattle. It can be present in raw milk and
foods made from raw milk. It can also live in
food processing plants and contaminate a
variety of processed meats.”
Food Safety, June 22, 2016
https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/index.html
9. • Salmonella:
Salmonella comes from poop of people and
animals, raw poultry, raw meat, raw eggs,
undercooked food, and unpasteurized dairy
products. An infected person is capable of
excreting a large number of germs in the feces.
Salmonella for Kids. http://www.wormsandgermsblog.com/files/2008/04/M1-Salmonella-
Kids.pd, Article of October 7, 2008
11. Are Food Manufactures and Fast Food
Facilities Worker The Reason For
Contaminate Food?
Foodborne illness (food poisoning) is caused by bacteria, toxins,
viruses, and parasites. Some of the most common cases of
bacterial foodborne illness are:
• Cross-contamination of ready to eat food from contact with
other uncooked foods
• Improper temperature control
• Sale of out dated food
• Handling food without gloves
• Use of unclean dishes and food transport containers
• Not carefully cleaning food
• Transporting illness to food
1. Are Food Manufactures and Fast Food Faculties Being Taught How to not
contaminate food?
12. Food contamination can occur between
Farm to Home:
*Farm and Raw Ingredient
*Process and Manufacturing Plant
*Distribution and Retail
*Restaurant and Home
Evan.Stachowicz
USDA/AMS/Dairy Programs, Dairy Grading Branch
Room 2746-South Building
1400 Independence Ave., SW
Washington, DC 20250-0230
www.abb.com/robotics
13. Why are Fast Food Workers,
Farmers, and Food Processing
Workers being replaced by Robots?
14. FDA and USDA Certified Robotic Food
Processing Systems
15. According to the FDA and USDA
“Food-borne diseases account for an estimated 76 million illnesses,
350,000 hospitalizations and 5,000 deaths every year in the United
States, according to the Centers for Disease Control and
Prevention.”(ABB, 2016)
- Frustration is growing
- Transmitted food diseases exceeds 250
- Robotics and Automation in Food Processing and Packaging
possibilities
17. Are Food Manufactures Being Taught How Not
To Contaminate Food?
• The food manufacturer holds the responsibility on how
to prevent food from getting contaminated before
packaging.
• They must follow local, state and federal established
guidelines.
• Sanitation is the #1 priority for keep food safe from
contamination.
• Regulations require that all food must be pure,
wholesome, safe to eat and always produced under
sanitary conditions.
• All imported foods must meet the same requirements
as domestic.
18. Human Poor Interaction with Foodhandling
• Food contamination mostly when human
handle food. Human hair, skin, nails, bugs
from transmitted from pets or house roaches
or other material found in food. Unseen
contamination such as sick human cough
saliva, human stool, body sweat and other
unseen matter.
• http://laborrightsblog.typepad.com/international_labor_right/current_affairs/page/4
19. Are Robots Better Workers and Produce More
Products?
• In high speed operations human show
weakness:
– Fatigue
– Make mental errors
– Decrease in sanitation
– Body injuries
– Lost of work time and increase in medical expenses
– Temperatures are above or below normal room
temperature
– Increase in stress
– Can not accept work demands and poor working
conditions, high turnover
20. Are Robots Less Costly?
• Problems for Corporate Management:
– Can not find adequate level of production
operators
– They can not get skill level workers needed to
meet production performance and sanitation
requirements
– Turnover rate is high
– They are required to pay more than minimal
wages for specific operation (Unions)
21. Are Robots More Sanitary and Safe?
• Automation has become the new answer in
Food Manufacturing to eliminate humans:
– Human operators are being used only for most
critical and demanding applications.
– Robotics are being used to:
• Eliminate or reduce contamination
• Withstand sanitary cleaning requirements
• Perform complex tasks, more cost effective
22. Can Robotics Decrease Bacteria and
Food Contamination?
• Robotics over Humans:
– Are design to meet sanitary requirements
– Used for Primary Packaging
– Produce multiple packaging in a single shift
– Able to provide visual inspection to remove
defective products
– Can produce at a rapid rate
– Further improvements can be made to address
sanitary standards
– There
