IFT Expert Report on Emerging Microbiological Food Safety

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Issues

111

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5455

ID

Institute of Food Technologists

2005

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Introduction .. 4

Trinity of Factors 4

Evolution of Controls . 4

Fig. 1a-Foodborne Illness . 4

Fig. 1b-Reducing One Factor .. 4

Fig. 1c-Reducing Multiple Factors 4

Table 1. Evolution of Food Processing 5

Evolution of Food Safety Policies . 5

Microbiology 101 .. 6

Incidence and Prevalence of Foodborne Illness 8

Emergence of Pathogens 8

Fig. 2. Foodborne Illness Identification . 8

Table 2. Foodborne Disease in the United States . 9

Complex Drivers of Change . 11

Framework for Food Safety Management . 12

Science of Pathogenicity . 13

Nomenclature 13

Table 3. Classic Microbial Nomenclature .. 13

Nomenclature of Salmonella and Fig. 3 .. 14

Virulence . 15

Fig. 4. Virulence and Foodborne Illness . 15

Quorum Sensing . 16

Virulence of Salmonella .. 17

Pathogens Are More Than Just Bacteria . 18

Evolution . 19

Fig. 5. Contrasting Views of Pathogen Evolution .. 20

Fig. 6. Genetic Material in E. coli . 20

Evolution of Salmonella .. 21

Selection 21

Stress .. 22

F38 Regulated Proteins and Table 4 24

Driving Forces in Pathogenicity .. 25

Emergence of Viruses, Parasitic Protozoa and Marine Biotoxins as Foodborne Pathogens .. 25

Pathogenicity of E. coli O157:H7 27

Humans as Hosts of Foodborne Disease . 28

Manifestations of Clinical Disease 28

Table 5. Causes of Foodborne Illness .. 29

Pfiesteria piscicida and Pfiesteria-like Microbes as Potential Foodborne Pathogens . 30

Resistance to Microbial Foodborne Disease 31

Susceptibility to Microbial Foodborne Disease . 34

Table 6. Factors That Increase Host Susceptibility 34

Cryptosporidiosis 35

Individual Choices that Affect Disease Risk . 36

Table 7. Factors That Increase Risk of Foodborne Disease .. 37

Modification of Susceptibility .. 39

Microbial Ecology and Foodborne Disease . 40

PRE-HARVEST ENVIRONMENT .. 40

Overarching Issues . 40

Table 8. Sources of Imported Fresh and Frozen Produce . 41

Table 9. Percentage of Total U.S. Consumption Provided By Imports . 41

Typical Pre-Harvest Environment for Foods of Plant Origin 42

Production Practices and Mycotoxins . 42

Typical Pre-Harvest Environment for Foods of Animal Origin. 43

Development and Dissemination of Resistant Organisms .. 44

Wild-Caught Shellfish and Fish .. 45

The Role of Microbiological Indicators in Assuring Food Safety 46

Specific Production Methods 47

HARVEST ENVIRONMENT .. 48

Produce . 48

Food Animals 48

Aquaculture and Wild-Caught Fish and Shellfish 49

POST-HARVEST ENVIRONMENT 49

Food Animal Slaughter and Meat Processing . 49

Post-Harvest Processing of Other Commodities .. 52

Water .. 52

Alternative Processing Technologies . 53

Table 10. Limitations to Alternative Processing Technologies Currently Under Development . 54

Validation of Treatment Effectiveness Using Microbiological Surrogates .. 55

Transportation and Storage .. 60

Retail and Food Service 61

Outbreaks of Shigella sonnei Infection Associated with Fresh Parsley . 61

Microbial Stress Responses to Processing . 62

Table 11. Conditions That Can Produce Sublethally Injured Cells . 64

New Tools for Pathogen Research .. 64

Ability of Pathogens To Survive in the Environment .. 66

Application of Science to Food Safety Management . 67

Risk Assessment .. 67

Risk Management Using Food Safety Objectives .. 69

Fig. 7. Framework for Food Safety Management .. 70

Hazard Control and Monitoring 71

Table 12. FSOs in the Food Safety Management Framework.72

Fig. 8. Establishing Performance Criteria .. 74

Fig. 9. Unequal Levels of Food Safety .. 75

Table 13. Probability of Acceptance (Pa) of Defective Product Using a 2-class Sampling Plan . 76

Table 14. USDA Monitoring Program for Salmonella 76

Value of Test Results and Fig. 10 . 77

Testing for Mycotoxins . 79

Surveillance for Foodborne Hazards and Illness .. 79

Outbreak Investigations and New Foodborne Pathogens 80

Animal Surveillance for E. coli O157:H7 82

Next Steps in Food Safety Management .. 85

Strategic Prioritization to Reduce Foodborne Disease .. 85

Strategies for the Future .. 87

A Cooperative Approach to the Safety of Sprouts . 89

Anticipating the Future: Food Safety Issues on the Horizon..92

Conclusions 93

References . 97