• Abstract and Figures
• Public Full-text

IFT Expert Report on Emerging Microbiological Food Safety Issues Implications for Control in the 21st Century Microbiological food safety is a complex, fundamental issue policy officials, and other interested groups—of the scientific in- of continuing concern. Contributing to this complexity and formation on emerging foodborne pathogens (from a broad eco- logical perspective) relative to public policy issues and strategies the emergence of food safety issues are ongoing changes in for preventing foodborne illness. demographics, geographic origin of food, food production This report is the second Expert Report produced by IFT and processing, food consumption patterns, and microorgan- since the establishment of its Office of Science, Communica- isms themselves. These host, environmental, and pathogen tions, and Government Relations, which led the production of changes challenge our food safety policies and our ability to this report and the IFT Expert Report on Biotechnology and Foods. In the seven sections of this report, the expert panel fo- manage food safety throughout the food system. cuses on the complexity of emerging foodborne pathogens and factors influencing emergence; manifestation of clinical food- Recognizing this, the Institute of Food Technologists (IFT), borne disease; human susceptibility; ecology of pathogens in the 28,000-member nonprofit society for food science and tech- pre-harvest and post-harvest environments; microbial viru- nology, convened a panel of internationally renowned experts to lence, evolution, selection, adaptation, stress, and driving forces; review the science related to emerging microbiological food safety risk analysis, the Hazard Analysis and Critical Control Point issues and implications for their control and to produce a com- system, Food Safety Objectives, microbiological performance prehensive, scientific report. IFT’s objective for this Expert Report criteria, microbial testing, and surveillance; and steps for man- is to increase the understanding—among IFT members, senior aging food safety in the future. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 28,000 members working in food science, technology, and related professions in the food industry, academia, and government. As the society for food science and technology, IFT brings sounds science to the public discussion of food issues. IFT Expert Report Panelists IFT is deeply grateful to the expert report panelists for the time and effort that each of them expended on this project, bringing their expertise and insight into the state-of-the-science on the numerous topics addressed in the report. Panelists traveled to Chicago to participate in full-day meetings and devoted considerable additional time to drafting the report, participating in conference calls to discuss drafts, and reviewing the drafts. IFT sincerely appreciates these experts’ invaluable dedication to furthering the understanding of emerging microbiological food safety issues and food safety management. Morris Potter, D.V.M., Panel Chair Michael Goldblatt, Ph.D. James Lindsay, Ph.D. Lead Scientist for Epidemiology Director, Defense Advanced Research National Program Leader, Food Safety Center for Food Safety and Applied Projects Agency Agricultural Research Service Nutrition Defense Sciences Office, Arlington, VA U.S. Department of Agriculture, U.S. Food and Drug Administration, Beltsville, MD Atlanta, GA Craig Hedberg, Ph.D. Associate Professor, Division of Environ- James Pestka, Ph.D. Douglas Archer, Ph.D. mental and Occupational Health Professor, Food Science and Human Professor, Food Science and Human University of Minnesota, Minneapolis Nutrition Nutrition Michigan State University, East Lansing University of Florida, Gainesville Dallas Hoover, Ph.D. Professor, Dept. of Animal and Merle Pierson, Ph.D. Andrew Benson, Ph.D. Food Sciences Professor, Dept. of Food Science and Assistant Professor, Food Microbiology University of Delaware, Newark Technology University of Nebraska, Lincoln Virginia Polytechnic Institute and State Michael Jahncke, Ph.D. University, Blacksburg Frank Busta, Ph.D. Associate Professor and Director, Emeritus Professor, Food Science Dept. of Food Science and Technology Peter Slade, Ph.D. and Nutrition Virginia Seafood Agricultural Research Director of Research & Technical Services University of Minnesota, St. Paul and Extension Center at Hampton National Center for Food Safety and Virginia Polytechnic Institute and State Technology, Summit-Argo, IL James S. Dickson, Ph.D. University, Hampton Dept. Chair and Associate Professor, R. Bruce Tompkin, Ph.D. Dept. of Microbiology Lee-Ann Jaykus, Ph.D. Vice President of Food Safety Iowa State University, Ames Associate Professor, Food Microbiology ConAgra Refrigerated Prepared Foods, Dept. of Food Science Downers Grove, IL Michael Doyle, Ph.D. North Carolina State University, Raleigh Director, Center for Food Safety Mary Lou Tortorello, Ph.D. University of Georgia, Griffin Charles Kaspar, Ph.D. Research Microbiologist Associate Professor, Food Research National Center for Food Safety Jeffrey Farber, Ph.D. Institute and Environmental Toxicology and Technology Director, Bureau of Microbial Hazards Center U.S. Food and Drug Administration, Health Canada University of Wisconsin, Madison Summit-Argo, IL Ottawa, Ontario, Canada Arthur P. Liang, M.D., M.P.H. B. Brett Finlay, Ph.D. Director, Food Safety Initiative Activity Professor, Biotechnology Laboratory Division of Bacterial and Mycotic Diseases University of British Columbia, National Center for Infectious Diseases Vancouver Centers for Disease Control and Preven- tion, Atlanta, GA The participants on the expert panel were chosen based on their scientific expertise. Their contributions represent their individual scientific perspective and do not represent the perspective of their employer. IFT Staff Mary Helen Arthur, M.T.S.C. Rosetta Newsome, Ph.D. Fred Shank, Ph.D. Lead Editor, Expert Report Director, Dept. of Science and Commu- Vice President, Office of Science, Com- Dept. of Science and Communications, nications munications, and Government Relations Chicago, IL Chicago, IL Washington, D.C. 2 INSTITUTE OF FOOD TECHNOLOGISTS Table of Contents Introduction ...................................................................................... 4 Development and Dissemination of Resistant Organisms .. 44 Trinity of Factors ..................................................................... 4 Wild-Caught Shellfish and Fish ............................................ 45 Evolution of Controls ............................................................. 4 The Role of Microbiological Indicators in Assuring Fig. 1a-Foodborne Illness ....................................................... 4 Food Safety ........................................................................ 46 Fig. 1b-Reducing One Factor .................................................. 4 Specific Production Methods ................................................ 47 Fig. 1c-Reducing Multiple Factors .......................................... 4 HARVEST ENVIRONMENT ............................................... 48 Table 1. Evolution of Food Processing.................................... 5 Produce .................................................................................. 48 Evolution of Food Safety Policies ........................................... 5 Food Animals ........................................................................ 48 Microbiology 101 .................................................................... 6 Aquaculture and Wild-Caught Fish and Shellfish ............... 49 Incidence and Prevalence of Foodborne Illness ..................... 8 POST-HARVEST ENVIRONMENT .................................... 49 Emergence of Pathogens ......................................................... 8 Food Animal Slaughter and Meat Processing ...................... 49 Fig. 2. Foodborne Illness Identification .................................. 8 Post-Harvest Processing of Other Commodities ................. 52 Table 2. Foodborne Disease in the United States ................... 9 Water ...................................................................................... 52 Complex Drivers of Change ................................................. 11 Alternative Processing Technologies ..................................... 53 Framework for Food Safety Management ............................ 12 Table 10. Limitations to Alternative Processing Technologies Currently Under Development ................... 54 Science of Pathogenicity ................................................................ 13 Validation of Treatment Effectiveness Using Nomenclature ........................................................................ 13 Microbiological Surrogates ............................................... 55 Table 3. Classic Microbial Nomenclature ............................. 13 Transportation and Storage .................................................. 60 Nomenclature of Salmonella and Fig. 3................................ 14 Retail and Food Service ......................................................... 61 Virulence ............................................................................... 15 Outbreaks of Shigella sonnei Infection Associated with Fig. 4. Virulence and Foodborne Illness ............................... 15 Fresh Parsley ...................................................................... 61 Quorum Sensing ..................................................................

Load more

  111

Copy Link