Emerging pathogens in food

New challenges lead to new solutions

Feb 2024. The number of emerging pathogens is increasing worldwide. We will give you an overview of their emergence and explain how our innovative analyses can support you detect and identify them back to the source of the initial contamination.

Innovative analyses for detection and identification

Spatial and temporal tracking to the source of contamination

In addition to the identification and quantification of bacteria, moulds and viruses using DNA/RNA sequencing technologies, we also support you in determining whether bacteria of the same species have the same origin. These innovative analyses are known as cgMLST (core genome Multi Locus Sequence Typing) and enable the spatial and temporal tracing of distribution pathways within food production sites. Traceability of pathogens such as Salmonella (Salmonella enterica) or Listeria monocytogenes (LMO) can play a crucial role in root cause analysis and risk management in companies. It allows the origin of contamination to be traced back from an affected batch to the original source of contamination.

Location-based analyses

With many years of experience in analysing microbiological parameters at various stages of the process, we can help you to comply with the strict hygiene requirements in food production (see also our free webinar on demand: Environmental monitoring). Eurofins Genomics also offers DNA Pathotracker software for site-specific analysis. Based on the floor plan of the production facility and the date of sampling, the results can be displayed graphically. This makes it possible to visually identify a possible spread in the plant.

Development of current assays

Furthermore, Eurofins Food & Feed Testing laboratory network in Germany offers you a broad portfolio of nucleic acid-based quantitative and qualitative pathogen detection. If required, we can develop new assays for you in order to localise the source of emerging pathogens more quickly and thus limit their spread.

Recent examples of emerging pathogens

Newly described emerging pathogens include zoonotic pathogens such as Escherichia albertii in livestock and Vibrio cholerae non O1 non O139 in animal products from aquatic systems (DVG working conference 2023; BfR Opinion on vibrios). There has also been an increase in cases of Cryptosporidium, Noroviruses and Hepatitis A and E viruses in the EU. The latter are often found in game and can become zoonotic via raw meat or raw sausage (BVL Zoonoses Monitoring (in German)). Another example is the Nipah virus, which is transmitted from fruit bats to fruit and then to humans.

There is also a global increase in antibiotic-resistant staphylococci (MRSA) and enterobacteria (ESBL and MRGN). Their presence in ready-to-eat foods such as herbs or raw sausages is problematic (BVL Zoonoses Monitoring (in German) and own analyses). A highly aggressive variant of LMO has also been found in a flock of sheep in China. LMOs can occur in clusters in food production environments. There are also LMO isolates with increased resistance to standard control measures and those with VBNC (viable but non-culturable) status.

In addition to pathogens, newly described or emerging spoilage organisms are also relevant. These include Pseudomonas carnis, which causes blue spoilage in rabbit meat (DVG Workshop 2023), and the group of psychrotrophic clostridia such as C. estertheticum, which cause spoilage of matured beef and lead to blown pack spoilage.

Emergence of emerging pathogens

Emerging pathogens are new or re-emerging microorganisms that can spread rapidly and may have increased pathogenicity to humans. Their emergence is influenced by various factors:

Biotic and abiotic factors

Biotic factors, such as changes in the bacterial genome or gene exchange through conjugation of bacterial cells, promote their emergence, and abiotic factors, such as global warming of air and water, favour their proliferation.

Global factors

Changes in dietary requirements may lead to the development of products that are produced using less effective stabilisation processes or that provide physico-chemical conditions favourable to the growth of microorganisms.

The co-existence of humans and animals in confined spaces or agricultural areas, and the use of treated waste and process water to irrigate crops in water-stressed areas are also factors in the development of pathogens.

Global transport processes, such as transport in sea containers (risk of falling below the dew point) or by air, contribute to the rapid spread of germs. Global differences in hygiene practices also influence the spread and establishment of emerging pathogens.

Legal basis

Commission Regulation (EC) No 2073/2005 contains a revision clause which requires that newly emerging risks from microorganisms are followed up, analysed and incorporated into the food safety and process hygiene criteria. Examples of this are the food safety criteria for sprouts, which must be free of STEC/VTEC, and for reptile meat, which must be free of salmonella. In general, monitoring systems make an important contribution to food safety due to increasing globalisation. This is also stated in Article 18 of the Basic Regulation (EC) No 178/2002 on food safety.

Analysis and consulting

Do you have questions about emerging pathogens and their analysis? Please do not hesitate to contact your personal account manager or our experts Dr Hans-Georg-Leusch or Dr Mashal Alawi.