FOOD SAFETY SUPPLEMENT: MICROBIOLOGY 09 Laurence Blayo


Group Leader Food Safety Microbiology, Nestlé Research Centre


microbial food safety


Investing in people to face the future challenges to


A deadly outbreak of Escherichia coli infection in Germany, viruses being increasingly recognised as important causes of outbreaks of foodborne disease, the re-emergence of Clostridium botulinum and other spore-formers causing problems in carrot juice and canned stews. Recent outbreaks and media headlines make consumers believe that despite great strides in the area of microbiological food safety, the burden of foodborne disease persists and much remains to be done. Here are the main factors influencing the prevalence of foodborne disease and views on the future challenges for the food industry and food safety microbiologists.


A changing world – the scary equation Microbial food safety is a complex and fundamental issue of continuing concern. Although improvements made in the safety of our food supply have been and continue to be highly effective, the challenges of the past few decades still persist while new ones continue to emerge. No matter how sophisticated our prevention and control efforts are, these will never be complete because change is constant. Changes in the food products, changes in the consumption trends, changes in the vulnerability of the consumers, changes in the pathogens themselves as well as changes in the geographic origin of our ingredients will


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continue to make foodborne disease an important and ever-changing challenge both for the industrialised and the developing world.


Evolving microorganisms Microorganisms represent one of the most adaptable creatures on earth. Bacteria for instance are known to have an enormous capacity for mutation, integration of new genetic material, and recombination of genetic material in order to assure survival. Thus, well- recognised foodborne pathogens like Salmonella can evolve into more virulent or more resistant strains. Food processing and preservation technologies themselves can


increase the rate of change in foodborne pathogens. Simply explained, changes in formulation or processing conditions, decontamination, sanitation or product preservation may injure cells that survive the event and surviving microorganisms may have acquired increased resistance or virulence. Evolution of microorganisms can also


generate new public health challenges, for instance antimicrobial resistance. Use of antimicrobials, more specifically antibiotics, can indeed create selective pressure that leads to emergence of antimicrobial-resistant microorganisms. Antibiotic resistance among foodborne pathogens may create an increased burden on human health. Evolution of microorganisms is not


necessarily due to mutations or selections. Genetic exchanges between bacterial species exist too and significantly affect the evolution of pathogens. The Escherichia coli outbreak in Germany in May 2011 linked to fenugreek seeds is a dramatic example of horizontal genetic exchange between cells. It allowed for the emergence of the highly virulent Shiga-


New Food Volume 14, Issue 5, 2011


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