10 FOOD SAFETY SUPPLEMENT: MICROBIOLOGY


toxin–producing enteroaggregative Escherichia coli O104:H4 strain which led to over 38,000 cases of illness including more than 800 cases of Haemolytic Uremic Syndrome and more than 40 deaths. Finally, scientists observe the establishment


of new ecological niches. The Tollhouse cookie dough outbreak in 2009 gives one example of such evolution. The whole scientific community was more accustomed to seeing STEC out- breaks caused by undercooked meat or by unpasteurised apple juice, and the presence of Escherichia coli O157:H7 in cookie dough was unexpected.


Increased vulnerability of consumers As the world’s population continues to grow, constant rates of disease will generally increase the total number of cases. Moreover, as a result of better health care in developed countries, the elderly population is increasing, resulting in a greater portion of the population with a weakened immune system and therefore at greater risk to succumb to illness from contaminated foods. Not only is the elderly population growing, but also a growing proportion of our population is immune- compromised due to AIDS, cancer and chemotherapy, chronic diseases like diabetes


lower fat products, lower salt products, more convenience foods including ready-to-eat products or products quick to prepare, as well as sometimes more exotic foods. Their demand includes for instance the availability of a wide variety of products (e.g. fresh fruits and vegetables) all year round, increasing the importation of products from countries with variable food safety standards. Another example is sodium reduction which has been and is still a challenge for most food manufacturers. However, from a food safety standpoint, sodium reduction lowers salt levels in foods meaning that one of the most effective traditional preservatives no longer plays its role in the products. The organic food trend is also developing


Figure 1A changing world – the scary equation


Globalisation of the food supply Historically, most foods were produced and consumed locally, but modern production and distribution of foods have become highly complex practices and involve global distribution of many kinds of fresh and processed food products as the food supply of the most developed countries has become international. In terms of disease control programs, globalisation minimises traditional geographic barriers to emerging as well as traditional pathogens. As raw materials and food products are transported ever greater distances, the potential for the inadvertent introduction of pathogens into new geographic areas rises too. The introduction ofCyclosporaon raspberries


imported into the United States from Guatemala, the importation of Escherichia coliO157:H7 into Japan on radish sprouts from the United States and the importation to the United States of chickens contaminated by quinolone-resistant Campylobacter from Mexico are many examples of the global transport of infectious pathogens. Microbiological hazards are truly mobile and our control and prevention methods will need to be adapted to these changing dynamics.


New Food Volume 14, Issue 5, 2011


and is more vulnerable to foodborne diseases. People with a weakened immune system become infected with foodborne pathogens at lower doses which may not produce any adverse reaction in healthier persons. In developing countries, reduced immunity due to poor nutritional status renders people, in particular infants and children, more susceptible to foodborne infections too.


New consumption trends and consumer behaviour New consumption trends Changes in consumption trends and eating habits may also contribute to increasing numbers of cases of foodborne illness in the future. In the past few years, health, wellness and convenience trends have been increasing in developed countries and have been driving food product development. However responding to market trends can at the same time reduce our ability to control pathogens in the products or can even increase the risk of product contamination. Consumers are requesting ‘fresher’ food, more natural products with less preservatives,


and the microbiological safety of organic foods is a true concern. Organic farming practices forbid the use of most chemical sanitisers and promote the use of manure as a fertiliser for crops. Pathogens such as STEC and Salmonella that grow in the stomach of animals can then be easily transferred to fruits, vegetables and water and significantly contribute to the increase of foodborne illness. Finally, eating out as well as snacking


throughout the day is also a growing trend in industrialised countries. Increased consumption of prepared meals and snacks from restaurants, fast food facilities, take-out food stores, salad and snack bars increases the potential for sickness resulting from food mishandling in facility kitchens. Today, a high percentage of foodborne illnesses and outbreaks arise from the food service sector.


Consumer behaviour Consumers tend to believe that food manufacturers and distributors are responsible for most food safety failures which can arise. Only a few consumers perceive that their own behaviour is a contributing factor to food safety. However, the factors that influence


exposure to foodborne pathogens are often linked to human behaviours, including proper hygiene and sanitation related to food handling and preparation, appropriate methods of refrigeration and freezing, thorough cooking of foods and respect for cooking instructions. Internal studies have shown that the


majority of our consumers either do not read cooking instructions or do not apply them. The 2009 Tollhouse cookie dough recall in the


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