(or ingredients) increases the possibility for
contamination and subsequent temperature
abuses. The key is to develop close working
relationships and strong networks between
and among the different sectors of the system
to assure a safe and wholesome food supply.
Globalization of the Food Supply
The international sourcing of food and
food ingredients has enabled U.S. consumers
to enjoy a consistent supply of a wide variety
of products from around the world. The
main concern is that the sanitary standards
and safety assurance systems in some coun-
tries may not be as stringent as those in the
United States.
Today, with increasing international
travel, a microorganism that causes a prob-
lem in one part of the world can be easily
transported to another country very quickly.
Rapid detection, early intervention, and
vigilance are important in preventing the
spread of foodborne illness from country to
country.
Changes in Food Processing Technologies
As the food industry strives for fresher
products and longer shelf life products, prod-
uct developers must be aware of how compo-
sition, processing parameters, packaging
systems, and storage conditions influence the
microorganisms that are present. Food safety
must be built into the product while it is
being developed or reformulated. There has
been a greater awareness of the environmen-
tal conditions in processing plants, retail food
stores, and foodservice establishments and
the need to ensure that biofilms and micro-
bial niches do not develop.
Diagnostic Techniques
In the last decade, there have been sig-
nificant improvements in foodborne disease
surveillance and responses to outbreaks,
improved diagnostic techniques, and better
medical interventions when illnesses occur.
More rapid microbial tests have been devel-
oped, and electronic data bases such as
FoodNet, PulseNet, and ElexNet have been
developed to provide better surveillance of
foodborne illnesses, improved information
sharing, and more rapid responses when out-
breaks occur.Changes in Foodborne Pathogens
There have been many changes in the
microorganisms that cause foodborne ill-
nesses. Scientists have observed more viru-
lent strains of organisms, where a few cells
can cause severe illness. An example is S.
enteritidis and E. coli0157:H7. Adaptive
stress responses have also been observed
where organisms have adapted to environ-
mental conditions to survive and grow, such
as psychrotropic pathogens that grow
(slowly) at refrigerated temperatures.
Organisms such as Yersinia enterocolitica,
L. monocytogenes, and Clostridium botu-
linumtype E are examples of bacteria capa-
ble of growing at refrigerator temperatures.
In recent years increased resistance to
antibiotics has been observed in Salmonella
typhimurium DT104. A number of out-
breaks in produce and unpasturized apple
cider have been caused through the proto-
zoan parasites Cyclospora cayetanensisand
Cryptosporidium parvum.
All of these factors have played and con-
tinue to play a role in the emergence of food-
borne pathogens and foodborne illnesses. In
a discussion of food safety issues, a chief
executive officer (CEO) of a small retail
food chain made the following comment:
“Today, we’re facing a new enemy; it is not
business as usual.” This statement clearly
describes the fact that we live in a changing
world and must be proactive in assuring
food safety.