Food Safety and Foodborne Disease Surveillance Systems Proceedings of an Iranian-American Workshop (2006) / Chapter Skim
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Food safety encompasses many areas, including pesticide and antibiotic residues, the presence of mycotoxins and foodborne pathogens, and all aspects of food production and preparation. Many issues associated with these topics are common to all countries.
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The complex relationships among pathogens, the host, and the environment also ought to be taken into consideration when addressing foodborne illnesses. For the purposes of this paper, food safety and foodborne disease issues are categorized broadly as those of either animal or plant origin.
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. This cost is associated with recalls, lost consumer demand, implementation of food safety intervention strategies, and increased operating expenses.
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. During the 1990s, at least 12 percent of foodborne illness outbreaks were linked to fresh produce items.
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Escherichia coli O157:H7 has been shown to localize preferentially on cut edges of lettuce leaves as opposed to intact leaf surfaces (Takeuchi and Frank, 2000)
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Microbial food safety issues with fresh fruits and vegetables will likely always exist since the products are consumed raw; however, contamination can be minimized through comprehensive control strategies from the farm to the table. GAPs must be coupled with GMP and HACCP programs at the postharvest stage to limit contamination of a product with foodborne pathogens.
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coli O157:H7 and Shigella isolates and other pathogens are antibiotic resistant today compared with 10 to 15 years ago (Sahm et al., 2001; Tollefson and Miller, 2000; Van den Bogaard and Stobberingh, 1999) , with many strains exhibiting multiple antibiotic resistance (Kim et al., 1994; Mevius et al., 1999)
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Contamination of crops with Shigella through application of contaminated manure to fields or contaminated irrigation water may occur. Fresh raw agricultural ingredients associated with prepared foods are also often implicated as the source of Shigella (CDC, 1999)
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Since there is no all-encompassing solution to foodborne disease, establishing objectives will permit the allocation of limited resources that have the greatest impact on food safety. Human foodborne disease surveillance systems, use of microbiological risk assessment, and statistical process control are scientific tools that regulators can use when developing compliance with regulations.
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2002. Comparison of methods for fluorescent detection of viable, dead, and total Escherichia coli O157:H7 cells in suspensions and on apples using confocal scanning laser microscopy following treatment with sanitizers.
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2002. Emerging Microbiological Food Safety Issues, Implica tions for Control in the 21st Century.
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1999. Attachment of Escherichia coli O157:H7 to lettuce leaf surface and bacterial viability in response to chlorine treatment as demonstrated by using confocal scanning laser microscopy.
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Journal of Infectious Diseases 182:816-823.
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