Persistence of microbiological hazards in food and feed production and processing environments
Author
EFSA Panel on Biological Hazards (BIOHAZ)
Koutsoumanis, Konstantinos
Allende, Ana
Bolton, Declan
Bover-Cid, Sara
Chemaly, Marianne
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Nonno, Romolo
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Fox, Edward
Gosling, Rebecca (Becky)
Melero Gil, Beatriz
Møretrø, Trond
Stessl, Beatrix
da Silva Felício, Maria Teresa
Messens, Winy
Cezara Simon, Ancuta
Alvarez-Ordóñez, Avelino
Publication date
2024-01-19ISSN
1831-4732
Abstract
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable
sectors), Salmonella enterica (in the feed, meat, egg and low moisture food
sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified
as the bacterial food safety hazards most relevant to public health that are
associated with persistence in the food and feed processing environment (FFPE).
There is a wide range of subtypes of these hazards involved in persistence in the
FFPE. While some specific subtypes are more commonly reported as persistent, it
is currently not possible to identify universal markers (i.e. genetic determinants)
for this trait. Common risk factors for persistence in the FFPE are inadequate zoning
and hygiene barriers; lack of hygienic design of equipment and machines; and
inadequate cleaning and disinfection. A well-designed
environmental sampling
and testing programme is the most effective strategy to identify contamination
sources and detect potentially persistent hazards. The establishment of hygienic
barriers and measures within the food safety management system, during implementation
of hazard analysis and critical control points, is key to prevent and/or
control bacterial persistence in the FFPE. Once persistence is suspected in a plant,
a ‘seek-and-
destroy’
approach is frequently recommended, including intensified
monitoring, the introduction of control measures and the continuation of the
intensified monitoring. Successful actions triggered by persistence of L. monocytogenes
are described, as well as interventions with direct bactericidal activity.
These interventions could be efficient if properly validated, correctly applied and
verified under industrial conditions. Perspectives are provided for performing
a risk assessment for relevant combinations of hazard and food sector to assess
the relative public health risk that can be associated with persistence, based on
bottom-up
and top-down
approaches. Knowledge gaps related to bacterial food
safety hazards associated with persistence in the FFPE and priorities for future research
are provided.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
114
Publisher
Wiley Open Access
Is part of
EFSA Journal
Citation
Koutsoumanis, Konstantinos, Ana Allende, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Alessandra De Cesare, Lieve Herman et al. 2024. "Persistence of microbiological hazards in food and feed production and processing environments". EFSA Journal 22 (1). doi:10.2903/j.efsa.2024.8521
Program
Funcionalitat i Seguretat Alimentària
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