1 - Microbial biotechnology in food and health: present and future food safety regulation

Abstract

Listen

Translate article

Morbidity and mortality resulting from the consumption of microbial contaminated foods remain significant problems in modern society, and the ability to conduct epidemiological investigations and intervene in foodborne illnesses is a critical part of the existing public health infrastructure. Ensuring safe food supply is a major challenge to the food industry, and there are several factors that can impact the likelihood of contamination and subsequent diseases. These factors include increased consumers' demand for minimally processed, ready-to-eat convenience foods and imported and ethnic foods, the globalization of the food industry, significant changes in the methods used to control microbial spoilage, and changing population demographics. Despite significant efforts by all parties involved, there is still a considerable burden of foodborne illness, in which microorganisms play a prominent role. Microbes can enter the food chain at different steps, are highly versatile, and can adapt to the environment allowing survival, growth, and production of toxic compounds that necessitates the study of food toxicology. Management of food safety till today is based on generally accepted principles of hazard analysis critical control points (HACCP) and good manufacturing practices (GMP). However, a more proactive, science-based approach is required, starting with the ability to predict where problems might arise by applying the risk analysis framework. In this chapter, several advanced technologies and their critical understanding of the epidemiology, pathogenic mechanisms, virulence factors, and other salient characteristics of the major foodborne pathogens were discussed. In addition, the convergence of expanded scientific knowledge and technological advances that create new opportunities for the detection, identification, and monitoring of microbial contamination in food were also described. Finally, the impacts of new genomics research in ensuring food safety were highlighted.