New and Emerging Foodborne Pathogens ◾ 411
The efforts by regulatory agencies have probably paid off for several pathogens in the United
States with reduced numbers of foodborne illnesses and mortalities reported in 2011. Recent data
show foodborne agents affect 48 million people, 128,000 hospitalizations, and 3,000 deaths,
which are much lower than the 1999 estimates. 5 To improve safety efforts even further, the Food
Safety Modernization Act (FSMA) was enacted in 2011. 6 The major emphases in this Act include
(i) preventive control plans, (ii) mandatory produce safety standards: science-based food safety
approach, (iii) mandatory inspection for high risk products, (iv) product tracing, (v) performance
standards, (vi) third-party certification, (vii) certification for high-risk foods, (viii) increased
inspection authority, (ix) mandatory recall authority when the samples show evidence for pathogen contamination and death associated with the food, and (x) suspension of registration of the
offending food producer.
Current efforts to identify the incidence of foodborne diseases by establishing FoodNet and
proper education of consumers and food handlers by regulatory agencies in the United States will
be important factors in reducing the incidence of foodborne diseases by currently known pathogens and new pathogens of the future. Similar efforts should be undertaken in other developed
and developing countries to overcome problems associated with foodborne pathogens.
Changes in Lifestyle and Food Habits
In this category, several factors can be included that have contributed to the emergence of new
foodborne pathogens. One of the most important factors is the increase in traveling, especially
international traveling. A person arriving in a foreign country or returning from it can bring a new
foodborne pathogen into a country where it was not recognized previously. Esc. coli, associated
with traveler’s diarrhea and Vib. cholerae non-O1 (new serotype) were probably introduced to the
United States this way.
Another important factor is changes in food habits. In the United States, increased consumption of seafoods, some of which are eaten raw, have resulted in an increase in foodborne disease
outbreaks by Vib. parahaemolyticus, Vib. vulnificus, Vib. cholerae, and Hepatitis A, all of which
were not always recognized as foodborne pathogens. Similarly, consumer preferences for low-heatprocessed foods with a long shelf life at refrigerated temperatures and fewer preservatives have
enhanced the chances of psychrotrophic pathogens (e.g., Lis. monocytogenes and Yer. enterocolitica)
becoming important foodborne pathogens. Several food preferences, such as consumption of raw
milk, soft cheese made with unpasteurized milk, and undercooked hamburgers, provided the right
consequences for Cam. jejuni, Lis. monocytogenes, and Esc. coli O157:H7, respectively, to cause
foodborne disease outbreaks. Similarly, preference for some imported foods, especially the readyto-eat type, ethnic foods, and also exotic meats such as bush meats, consisting of wild animals,
such as monkeys, elephants, gorillas, crocodiles, anteaters, bats, etc., can introduce a new pathogen. 7 Data collected by the CDC from 2005–2010, show that imported foods from 15 countries
were responsible for 39 outbreaks resulting in 2348 illnesses in the United States.
How a change in food consumption patterns can change the profile of foodborne diseases
is best exemplified by an increase in foodborne diseases from the increase in consumption of
minimally processed ready-to-eat foods. According to a survey by Information Resource, Inc.,
convenience food continues to be the priority for U.S. consumers. The data show the food preference as follows: ready-to-eat, 77%; heat-and-eat, 76%; packaged for on-the-go consumption, 65%;
and no utensils required, 64%. In addition to these, the preference for foods that are more natural
has encouraged the production of large varieties of minimally processed foods. Many of these
are fresh or given a low-heat treatment and expected to have a shelf life of 3–10 weeks or more
The efforts by regulatory agencies have probably paid off for several pathogens in the United
States with reduced numbers of foodborne illnesses and mortalities reported in 2011. Recent data
show foodborne agents affect 48 million people, 128,000 hospitalizations, and 3,000 deaths,
which are much lower than the 1999 estimates. 5 To improve safety efforts even further, the Food
Safety Modernization Act (FSMA) was enacted in 2011. 6 The major emphases in this Act include
(i) preventive control plans, (ii) mandatory produce safety standards: science-based food safety
approach, (iii) mandatory inspection for high risk products, (iv) product tracing, (v) performance
standards, (vi) third-party certification, (vii) certification for high-risk foods, (viii) increased
inspection authority, (ix) mandatory recall authority when the samples show evidence for pathogen contamination and death associated with the food, and (x) suspension of registration of the
offending food producer.
Current efforts to identify the incidence of foodborne diseases by establishing FoodNet and
proper education of consumers and food handlers by regulatory agencies in the United States will
be important factors in reducing the incidence of foodborne diseases by currently known pathogens and new pathogens of the future. Similar efforts should be undertaken in other developed
and developing countries to overcome problems associated with foodborne pathogens.
Changes in Lifestyle and Food Habits
In this category, several factors can be included that have contributed to the emergence of new
foodborne pathogens. One of the most important factors is the increase in traveling, especially
international traveling. A person arriving in a foreign country or returning from it can bring a new
foodborne pathogen into a country where it was not recognized previously. Esc. coli, associated
with traveler’s diarrhea and Vib. cholerae non-O1 (new serotype) were probably introduced to the
United States this way.
Another important factor is changes in food habits. In the United States, increased consumption of seafoods, some of which are eaten raw, have resulted in an increase in foodborne disease
outbreaks by Vib. parahaemolyticus, Vib. vulnificus, Vib. cholerae, and Hepatitis A, all of which
were not always recognized as foodborne pathogens. Similarly, consumer preferences for low-heatprocessed foods with a long shelf life at refrigerated temperatures and fewer preservatives have
enhanced the chances of psychrotrophic pathogens (e.g., Lis. monocytogenes and Yer. enterocolitica)
becoming important foodborne pathogens. Several food preferences, such as consumption of raw
milk, soft cheese made with unpasteurized milk, and undercooked hamburgers, provided the right
consequences for Cam. jejuni, Lis. monocytogenes, and Esc. coli O157:H7, respectively, to cause
foodborne disease outbreaks. Similarly, preference for some imported foods, especially the readyto-eat type, ethnic foods, and also exotic meats such as bush meats, consisting of wild animals,
such as monkeys, elephants, gorillas, crocodiles, anteaters, bats, etc., can introduce a new pathogen. 7 Data collected by the CDC from 2005–2010, show that imported foods from 15 countries
were responsible for 39 outbreaks resulting in 2348 illnesses in the United States.
How a change in food consumption patterns can change the profile of foodborne diseases
is best exemplified by an increase in foodborne diseases from the increase in consumption of
minimally processed ready-to-eat foods. According to a survey by Information Resource, Inc.,
convenience food continues to be the priority for U.S. consumers. The data show the food preference as follows: ready-to-eat, 77%; heat-and-eat, 76%; packaged for on-the-go consumption, 65%;
and no utensils required, 64%. In addition to these, the preference for foods that are more natural
has encouraged the production of large varieties of minimally processed foods. Many of these
are fresh or given a low-heat treatment and expected to have a shelf life of 3–10 weeks or more