Novel Emerging Pathogens in Food

The foodborne outbreaks occurred in last decades emphasized the significance of preventive approaches and programs right from the farm to fork focusing on food safety and hygienic production of food. Increasing incidence regarding emergence of new pathogens in food poses a serious challenge to food processors, handlers, and manufacturers. The novel emerging food borne pathogens are gaining significance due to their capability to cause illness in people and resulting morbidity and mortality.

Major reasons contributing to food borne associated risks include

International trade which introduces pathogens to new areas
Microbial adaptation
Modifications in food production system
Human population
Modern lifestyle
Weakened immunity
Age

Even with low level of contamination, these pathogens are toxic when people consume products containing them. Rates of infection with foodborne bacterial pathogens and the economic burden remain high in industrialized and developing countries. Persistent efforts are being done to improve the food safety supply from farm to consumer's plate.

Glance at Food Pathogenic Outbreaks

Earlier foods of animal origin are majorly responsible for foodborne pathogens. Now-a-days, increased consumption of fresh foods as a part of healthy diets, worldwide trade in raw materials and food products supply and climatic changes are contributing the shift to other commodities and to the re-emergence of new and mutated pathogens.

Food borne illness is a major concern for the food industry. The Center for Disease Control (CDC) reveals that about 1 in 6 people in America are estimated to be infected with a foodborne pathogen every year. Also, American food supply is considered to be one of the safest in the world, still about 48 million food borne cases are being reported each year as per the estimation of the federal government. Among them, 3000 ultimately die and 128,000 are hospitalized.

USDA’s Food Safety and Inspection Service Federal officials are currently investigating on a new multi-state foodborne illness outbreak with turkey products due to Salmonella.

CDC (Centre for Disease Control and Prevention) revealed information regarding the Salmonella outbreak that is linked to raw frozen breaded stuffed chicken products on June 2, 2021

In March 2007, in Canada, two cases of foodborne infection were reported with yersiniosis and listeriosis due to the consumption of dairy products.

In January 2007, 13 people died in Czech Republic due to food borne infection caused by listeriosis. It was present in soft cheese and other non-dairy foods.

Let's see some emerging pathogens in food

Non-O157 Shiga toxin-producing Escherichia coli (STEC)
Arcobacter butzleri
Helicobacter pullorum
Cronobacter sakazakii,
Klebsiella pneumoniae
Vibrio parahaemolyticus
Clostridium difficile
Toxoplasma gondii
Vibrio vulnificus
Yersinia enterocolitica
Norovirus
Trichinella spiralis

Major complications associated with emerging pathogens

Arcobacter butzleri is mostly found in untreated water, food samples, environmental samples and are a potential source of infection. Arcobacter butzleri infection is associated with gastroenteric disorders, acute diarrhoea, neoplasia, renal failure due to prolonged exposure.

Cronobacter sakazakii is a bacterium, very often causes fatal infection of the bloodstream and central nervous system when consumed along with food or water. Infants with weakened immune systems, especially premature infants, are most likely to be affected by Cronobacter infection. In general, it can affect all age groups.

Norovirus infection showcases its symptoms with severe vomiting and diarrhoea. It is highly contagious and the common route through which they spread is food, water, contaminated surfaces or contact with infected person. More likely this infection occurs in crowded environments.

Trichinella spiralis causes a disease commonly called as trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Nausea, diarrhoea, vomiting, fatigue, fever, and abdominal discomfort are often the first symptoms of trichinosis. Headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, or constipation may follow the first symptoms. The symptoms vary depends on the length of exposure, intake quantity.

Testing for Food Borne Pathogens

Pathogen testing is done to prevent, inhibit, and eliminate foodborne illnesses. Testing process for pathogen detection should be implemented in each and every step of food production to ensure sanitation and food safety. The most common foodborne illnesses that pathogen testing is concerned with are salmonella, listeria, campylobacter, E. coli and many other pathogens.

These difficulties can be successfully overcome by practicing effective food safety system and implementing hygiene conditions throughout the processing and production environment. Pathogen testing can be done using conventional cell culture standards which are time consuming and not specific, hence they are now replaced by using newer techniques or laser-based diagnostics or DNA based testing. These new techniques can be implemented which requires less time, more specific, sensitive and produce best results when performed in accordance with AOAC international standards.

Eurofins offers analytical testing for a large number of food and feed matrices including -

General Food
Drinking water
Animal feed
Fish and Sea foods
Herbs
Spices and condiments
Fruit and fruit products
Poultry Products
Food ingredients/additives
Nutraceutical
Packaging materials
Utility articles

Pathogens and Toxins

Salmonella
Listeria monocytogenes
Escherichia coli and Coliforms - coli O157:H7
Diarrheagenic Escherichia coli
Campylobacter
Staphylococcus aureus
Bacillus cereus
Clostridium perfingens
Shigella
Enterobacteriaceae
Vibrio
Mycotoxins
Yeast and Mold
Vibrio vulnificus
Yersinia enterocolitica
Hepatitis A virus

Facilities Offered by Eurofins

Eurofins offers analyses in accordance with the relevant local regulations . In many countries across the globe, Eurofins offers samples collection, auditing of sites and training on HACCP (on site and at our laboratories).

We offer rapid methods for pathogen detection like

Antibody and DNA-based tests
General Microbiological assays
Mycotoxins, yeasts, Molds
PCR and bacteriophage
Enzyme-linked immunosorbent assay (ELISA)
Application of different genomic methods like Whole Genome Sequencing (WGS).

Related services

In addition to the above, Eurofins offers the following related microbiological tests:

Challenge tests
Characterisation of micro-organisms (including the identification / characterisation of micro-organism strains) in food samples
Shelf-life related studies
Hygiene parameters
Industrial Equipment Validations