FSS has continued to develop its surveillance capability to improve the targeting of food sampling activities and interventions. This includes the provision of funding for LAs to sample in priority areas identified through horizon scanning, and evidence gathered through research, surveys and incidents. As part of its programme of work to ensure preparedness for the potential consequences of EU Exit, FSS has also utilised a range of datasets to improve its understanding of key import and export markets in Scotland, and distribution chains used to transport foods into the country.
During 2020/21, there was a large reduction (72%) in the total number of samples taken compared with the previous year. This is the most significant decrease in sampling activity recorded since the 2015 baseline. It is indicative of the impact of COVID-19 on Local Authority activities during the year as they were only able to do limited sampling, either because they couldn’t access food businesses premises (as they were closed or for health and safety purposes) or because of having to divert resources elsewhere to deal with other priorities.
It is clear there has been a decrease in the reporting of most of the five key pathogens during COVID-19.The reasons behind this change haven’t yet been fully established, but may reflect under reporting due to restrictions on GP appointments and people not wanting to present to the NHS with mild cases of vomiting and diarrhoea during the pandemic. Alternatively, there may actually be a true reduction in these illnesses due to COVID-19 restrictions on overseas travel, eating out and social interactions, and also improvements in hand hygiene which can be a key factor in preventing the transmission of food poisoning.
We are working with PHS to try to understand the reasons behind the reported rates of food poisoning to identify any positive behaviour changes during this period that we should continue to communicate to the Scottish population. Campylobacter continues to be the biggest cause of bacterial foodborne illness with direct healthcare costs estimated at around £3 million each year in Scotland. Chicken remains the main source of campylobacter infection in Scotland.
The industry has made significant progress in controlling contamination from the farm through to retail. However, our surveillance has indicated that there is still scope to reduce the risks of transmission through the handling of raw chicken both in retail settings and in the home. Research we have conducted with PHS has also shown that in Scotland, campylobacter infection has the most serious consequences for older people and those living in more deprived areas. Over the coming year, we will use this evidence to tailor our guidance and advice to areas of risk; helping businesses and consumers to adopt the controls and good hygiene practices which are effective in tackling campylobacter.
Following a successful partnership with researchers and industry we published, in November 2020, our report on the Risk of Shiga Toxin-producing E. coli (STEC) contamination in wild venison. The aims of the report were to map the venison industry in Scotland, assess STEC prevalence in wild deer faeces, and review cross-contamination risks in the slaughter and processing stages of wild deer. The findings of the project have identified key recommendations for hygiene practices from cull to final product to be included in guidance for the sector.
In October 2020 we presented a paper to the Advisory Committee on the Microbiological Safety of Food (ACMSF) on STEC research in Scotland, showcasing the research and evidence gathering undertaken by FSS which allowed us to link up with other research efforts across the UK and beyond. We completed a survey of the microbiological quality of beef mince on retail sale in Scotland that will be published in June 2021. The results show that the levels of pathogens present in retail mince beef were in line with other European surveys, and there were no antimicrobial resistance (AMR) “results of concern” (i.e. resistance to multiple classes or critically important antibiotics). In 2020 FSS began work with the Scottish Salmonella Reference Laboratory to undertake genomic sequencing of part of its historical archive of Salmonella samples.
Around 500 samples from veterinary and food isolates are being sequenced and the work is due to be completed in summer 2022. The results of this study will be used in a number of ways, such as supporting risk assessment (for example there have been a number of high profile Salmonella outbreaks in recent years, particularly associated with frozen reconstituted chicken products), and also to increase our understanding of how AMR is distributed amongst historical isolates.
Scientific advice and collaboration During 2020-21 we have been working to update our online tools, with current evidence, to support food businesses in controlling the microbiological risks in the production of smoked fish and fresh produce. The updated tools, to be relaunched in summer 2021 will provide a new generic web tool platform that can be populated with content for any industry. FSS have worked with a number of institutions to produce industry guidance to support the safe manufacture of food. In April 2020 the IFST Handbook of Microbiological Criteria for Foods (“Red Book”) was published; this book was co-authored by FSS science staff. We also have a number of further collaborations such as with Campden BRI to develop other pieces of guidance, particularly in the control of Listeria monocytogenes.
Throughout this year, we have also worked collaboratively across Scottish Government and other partners on the work to support Scotland’s waste reduction strategy, and programmes of work aimed at understanding and controlling antimicrobial resistance in Scotland.1.Food is Safe
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