Fundamental Food Microbiology, Third Edition - Fuad Fathir

417
CHAPTER 28
New and Emerging Foodborne Pathogens
CONTENTS
I. Introduction ..............................................................................................417
II. Associated Factors ....................................................................................419
A. Better Knowledge of Pathogens ......................................................419
B. Improvement in Regulatory Actions ................................................420
C. Changes in Lifestyle and Food Habits ............................................421
D. New Food-Processing Technology ..................................................424
E. Miscellaneous Factors ......................................................................425
III. Conclusion ................................................................................................426
References ............................................................................................................427
Questions ..............................................................................................................428
I. INTRODUCTION
A comparison of the lists of bacteria and viruses that were known to be foodborne
pathogens in the past and those confirmed as foodborne pathogens currently reveals
quite an astonishing picture. Many that were not considered or known to be foodborne
pathogens in the past have later been implicated in foodborne illnesses. These
pathogens, following their recognition, are generally designated as new or emerging
foodborne pathogens. Table 28.1 presents a list of pathogens recognized as new
foodborne pathogens during the last 30 years in the U.S. Before 1959, four bacterial
species were considered as foodborne pathogens: Staphylococcus aureus; Salmonella
serovars, including typhi and paratyphi; Clostridium botulinum Types A and
B; and Shigella spp. In the 1960s, Vibrio cholerae non-01 and Clo. botulinum Type
E were added to the list of bacteria, along with hepatitis A virus. Between 1971 and
1980, Vibrio parahaemolyticus, enteropathogenic Escherichia coli (O124:B17),
Yersinia enterocolitica, Vib. cholera 01, Campylobacter jejuni, and Vib. vulnificus
were confirmed either in foodborne disease outbreaks or sporadic cases. The food