--- title: IBM Thinks it Can Make Food Safer: Will it Work? description: IBM plans to sequence the microbiomes of food ingredients to prevent outbreaks earlier canonical: https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/ author: Alexandra Sifferlin article:opinion: false article:content_tier: free article:published_time: 2015-01-29T16:55:32.000Z article:modified_time: 2026-04-13T08:04:16.309Z article:section: Health og:title: IBM Thinks it Can Make Food Safer: Will it Work? og:description: IBM plans to sequence the microbiomes of food ingredients to prevent outbreaks earlier og:url: https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt098e6b11ed2e270a/69877c8935ba6f5ab1c06c90/85536344-copy.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 5700 og:image:height: 3206 og:image:alt: 85536344 og:type: article twitter:card: summary_large_image twitter:title: IBM Thinks it Can Make Food Safer: Will it Work? twitter:description: IBM plans to sequence the microbiomes of food ingredients to prevent outbreaks earlier twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt098e6b11ed2e270a/69877c8935ba6f5ab1c06c90/85536344-copy.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # IBM Thinks it Can Make Your Food Safer: Will it Work? > Sponsored content. 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Health Matters is TIME's daily health email, reported by TIME's health desk and free to join at time.com/newsletters. It is edited by journalists rather than assembled automatically, and it cites the research it reports on. #### Is Health Matters free? Yes. Health Matters is a free daily newsletter from TIME, available at time.com/newsletters. #### Who reads TIME's Health Matters newsletter? Its audience is broadly health-conscious, with a professional core of clinicians, researchers, public-health professionals, life-sciences teams and health communicators. by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jan 29, 2015 4:55 PM UTC  Spinach SpinachGetty Images by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jan 29, 2015 4:55 PM UTC Our food system is by no means bulletproof when it comes to pathogens. In just the past year, the United States saw major outbreaks of [listeria in caramel apples](http://www.cdc.gov/listeria/outbreaks/caramel-apples-12-14/index.html) and [salmonella in nut butters](http://www.cdc.gov/salmonella/braenderup-08-14/index.html), and the Centers for Disease Control and Prevention (CDC) [estimates](http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html) that 48 million Americans suffer from some kind of food-borne diseases annually. Meanwhile, food-borne illness results in $9 billion in medical costs and another $75 billion in contaminated food that’s recalled and tossed out every year. Regulatory agencies have [acknowledged](http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm) that more needs to be done. One strategy comes from IBM, which announced on Thursday that it’s partnering with Mars on a project called the Sequencing the Food Supply Chain Consortium. Their goal, which will likely take at least three years to accomplish, is to sequence the makeup of various foods and then enter that information into a database. The thinking is that if they can establish, at the molecular level, what a given ingredient is supposed to look like, systems can be put into place to catch brewing problems before contaminated foods make it to your table. “The hypothesis is that \[this process\] offers you a microscope into what’s happening in that \[food\] environment,” says Jeff Welser, vice president of IBM Research. “Any deviation from that might indicate there’s a problem.” IBM says it will take into account variations that could occur in ingredients based on where in the world the product is coming from, and what time of year it is. “A key challenge for food safety experts today is that typically when they test food they only really have a chance of finding what they set out to look for,” says David Crean, global head of technical food safety development at Mars. “If they are testing for Salmonella, they won’t find Listeria.” The process is highly time- and data-intensive, and not necessarily something companies will want to put their foods and ingredients through constantly, but IBM thinks the science could be developed into a simple test. “You ought to be able to do this when you’re doing normal testing during the day, like for E.coli. The goal is to find the markers that give you a safety-check barcode, if you will, and if you see a change then it lets you know we need to do further testing,” says Welser. Within three to five years the consortium estimates it will have more companies involved as well as some version of the testing process available for commercial use. They plan to engage with regulatory agencies like the U.S. Food and Drug Administration (FDA) when it’s determined the process works well. The FDA says it is prioritizing food safety, and in 2011 the FDA Food Safety Modernization Act (FSMA) [was signed into law](http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm) by President Obama. The FDA says it’s the most sweeping reform of food safety laws in over 70 years and the goal is to shift focus from responding to contamination to prevention. The FDA is [supportive of whole genome sequencing](http://www.fda.gov/forconsumers/consumerupdates/ucm397287.htm) as a way to find bacteria in food. “Overall this seems to be a great basic science project,” says Jonathan A. Eisen, a professor at University of California, Davis. “Personally I believe we need major efforts in characterizing the communities found in and on food, and that a full characterization of the microbes in the facilities where food is produced would be great. This is the first I have heard of a company planning to do this on a large scale.” Eisen is not involved in the consortium, but has [researched the suite of microbes in food](https://peerj.com/articles/659/). The concept is ambitious, but could be a new way to keep our foods safer than they are currently. _Read next:_ [_Most Americans and Scientists Tend to Disagree, Survey Finds_](http://time.com/3688497/pew-science-research/?xid=time%5Freadnext) [_Listen to the most important stories of the day._](http://time.com/newsletter/the-brief/?sl%5Fautoplay=true&xid=spl-fullbrief-article) ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/"},"headline":"IBM Thinks it Can Make Your Food Safer: Will it Work?","datePublished":"2015-01-29T16:55:32.000Z","dateModified":"2026-04-13T08:04:16.309Z","description":"IBM plans to sequence the microbiomes of food ingredients to prevent outbreaks earlier","url":"https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/","keywords":["Research","Tech","Mars","Food Safety","IBM","microbiome","genome"],"thumbnailUrl":"https://static.time.com/v3/assets/bltea6093859af6183b/blt098e6b11ed2e270a/69877c8935ba6f5ab1c06c90/85536344-copy.jpg?branch=production&width=1200&quality=75&auto=webp&crop=1200:675&height=675","author":[{"@type":"Person","name":"Alexandra Sifferlin","jobTitle":null,"url":"https://time.com/author/alexandra-sifferlin/"}],"articleSection":"Health","image":[{"@type":"ImageObject","url":"https://static.time.com/v3/assets/bltea6093859af6183b/blt098e6b11ed2e270a/69877c8935ba6f5ab1c06c90/85536344-copy.jpg?branch=production&width=1200&quality=75&auto=webp&crop=1200:675&height=675","width":1200,"height":675,"headline":"85536344","caption":"85536344","creditText":"Getty Images","representativeOfPage":true}],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"/section/health/","name":"Health"}},{"@type":"ListItem","position":2,"item":{"@id":"/tag/research/","name":"Research"}},{"@type":"ListItem","position":3,"item":{"@id":"https://time.com/3687374/ibm-thinks-it-can-make-your-food-safer-will-it-work/","name":"IBM Thinks it Can Make Your Food Safer: Will it Work?"}}]}] ```