Genetic sequencing to bolster food poisoning probe
Print Edition
Disease hunters are using genetic sequencing in their investigation of the ongoing food poisoning outbreak linked to romaine lettuce, a technique that is revolutionizing the detection of germs in food.
The genetic analysis is being used to bolster investigations and — in some cases — connect the dots between what were once seemingly unrelated illnesses. It also is uncovering previously unfathomed sources of food poisoning, including one outbreak from apples dipped in caramel.
So far, most of the work has largely focused on one germ, listeria. But it is expanding. By the end of this year, labs in all 50 states in the US are expected to also be using genetic sequencing for much more common causes of food poisoning outbreaks, including salmonella and the E. coli bacteria linked to recent lettuce outbreak.
That means the number of identifiable outbreaks is likely to explode even if the number of illnesses doesn’t.
“There are a lot of outbreaks where they don’t connect the dots. Now they’re going to be connected,” said Michael Doyle, a retired University of Georgia professor who is an expert on foodborne illness.
Not only that — the new DNA testing is enabling disease detectives to spot food contamination before anyone is aware of a resulting human illness — the equivalent of starting a murder investigation by finding a gun first and then looking for someone with a gunshot wound.
“It’s turning around how outbreaks are figured out,” said Bill Marler, a prominent Seattle lawyer who has made a business of suing companies whose products sicken people.
Marler added that the program is in its early stages and it’s too early to call it a success. But he said the new approach has the potential to transform how and when outbreaks come to light.
The Centers for Disease Control and Prevention is driving the program. It estimates that 48 million Americans get sick — and 3,000 die — from food poisoning each year.
The new technique relies on whole genome sequencing.
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