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New trends in emerging pathogens.

Niels Skovgaard1

  • 1University of Copenhagen, Department of Food Science, Food Microbiology, Rolighedsvej 30, 1958 Frederiksberg C, Denmark. niels-skovgaard@mail.tele.dk

International Journal of Food Microbiology
|November 3, 2007
PubMed
Summary

Emerging foodborne pathogens are influenced by food production technologies and microbial adaptations like VBNC forms. Understanding these factors, including contagious resistance and quorum sensing, is crucial for food safety and consumer trust in new technologies.

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Area of Science:

  • Food Safety and Microbiology
  • Emerging Pathogen Research
  • Food Technology Impact

Background:

  • Emerging pathogens pose significant risks throughout the food chain, influenced by evolving food production technologies.
  • Microbial adaptability, including the formation of viable but non-culturable (VBNC) forms and contagious resistance, complicates pathogen detection and control.
  • Factors such as quorum sensing in pathogens like Enterohemorrhagic Escherichia coli (EHEC) and the opportunistic emergence of Saccharomyces cerevisiae highlight complex microbial behaviors.

Purpose of the Study:

  • To analyze the impact of food production technologies on the emergence of various foodborne pathogens.
  • To explore microbial strategies, such as VBNC formation and stress-induced resistance, that contribute to pathogen emergence.
  • To discuss the role of hygiene, Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP) in mitigating risks associated with emerging pathogens.

Main Methods:

  • Analysis of scientific literature on emerging foodborne pathogens and their association with food production technologies.
  • Review of studies on microbial physiology, including VBNC states, stress responses, and quorum sensing.
  • Examination of epidemiological data related to outbreaks and the role of primary production hygiene.

Main Results:

  • Food technologies can facilitate the establishment of new pathogens (e.g., Yersinia, Campylobacter, Enterobacter sakazakii, prions).
  • Microbial stress responses can lead to cross-resistance, impacting food preservation methods like minimally processed foods.
  • Hygiene in primary production and adherence to GMP/HACCP are critical for controlling pathogens like Cyclospora cayetanensis and Norovirus.

Conclusions:

  • Understanding emerging pathogens requires advanced methods like culture-independent techniques to detect VBNC forms.
  • Contagious resistance and quorum sensing are key microbial factors in pathogen emergence and colonization.
  • Effective food safety strategies must integrate technological advancements with stringent hygiene practices and clear consumer communication regarding food production and new technologies.