Abstract
The most frequently notified pathogenic microorganisms in the RASFF in 1980–2017 were Salmonella sp., Listeria, Escherichia and Vibrio, whereas, among the notified non-pathogenic microorganisms were unspecified microorganisms, Enterobacteriaceae, Salmonella sp. and Coliforms. Microorganisms were reported mainly in poultry meat, meat, fish, molluscs, crustaceans, fruits, vegetables, herbs, spices, nuts, milk, cereals (in food) and in feed materials and pet food (in feed). The number of notifications decreased at the turn of 2005 and 2006, but has steadily increased since then. The notification basis were official controls, border controls and company’s checks. Products were notified mainly by Italy, France, United Kingdom, Germany and Netherlands. The reported products originated from Brazil, European Union countries and India, Thailand and Vietnam. The notification types were alerts, information and border rejections. The distribution status was often not specified or distribution on the market was possible. The risk decision was usually not made. Products were re-dispatched, import was not authorised or products were withdrawn from the market, destroyed and recalled from the market. Proper cooperation within the framework of the RASFF can contribute to shaping public health law and reducing outbreaks associated with microorganisms.
Highlights
Microorganisms and substances produced by them can be present and can grow in food and feed of animal and non-animal origin
Proper cooperation within the framework of the Rapid Alert System for Food and Feed (RASFF) can contribute to shaping public health law and reducing outbreaks associated with microorganisms
The other notifications were related to: Enterobacteriaceae (277; 21.3%), Salmonella sp. (99; 7.6%), Coliforms (68; 5.2%), Bacillus (19; 1.5%), Streptococcus (19; 1.5%) and Escherichia, Listeria, Staphylococcus, Hyphomycetes, Penicillium, Pseudomonas, Aspergillus, Fusarium, Clostridium, Vibrio, Aureobasidium, Campylobacter and Enterococcus
Summary
Microorganisms and substances produced by them can be present and can grow in food and feed of animal and non-animal origin. They can cause serious diseases risk to people and animals, threatening their health and life [1]. A pathogenic organism is an organism which is capable of causing diseases in a host (person) [2]. The World Health Organization (WHO) listed among hazards that may be present in food potentially harmful bacteria, viruses, toxins, parasites and chemicals. Foodborne diseases caused by pathogenic bacteria can be, e.g., salmonellosis, listeriosis, campylobacteriosis and yersiniosis [3]. Organisms, which do not cause diseases are called non-pathogenic [2]
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