420 ◾ Fundamental Food Microbiology
Conclusion
The designation of new and emerging foodborne pathogen may be inappropriate because many
of the so-called new pathogens have been contaminating foods for a long time. For one reason
or another, their presence in food has not been examined. Several socioeconomic patterns and
lifestyles of consumers have increased the chances of such pathogens being involved in foodborne
outbreaks. Scientific understanding and advancement have helped to recognize these chances. In
the future, more pathogens, especially viruses, will be in this “new” group, and foods will have
to be tested for them. Concerns of outbreaks with fresh produce and fruits need greater attention
because these products are minimally processed, and they present greater opportunity for emergence of pathogens including protozoan parasites.
QUESTIONS
1. Define a new foodborne pathogen.
2. List the new foodborne pathogens that have emerged in the United States in the past decade.
3. List the possible factors that can help identify a new foodborne pathogen.
4. Discuss the factors that could be involved in the emergence of a new foodborne pathogen.
5. Discuss how international travel could be a factor in the emergence of a new foodborne
pathogen. Give an example.
6. Discuss how new technology can be a factor in increasing the chances of identifying a new
foodborne pathogen. Give an example.
7. Why are some pathogens that are recognized as major causes of foodborne illnesses in
one country no longer found to be the same in another country? Explain with appropriate
examples.
8. “Some opportunistic pathogens of today may be confirmed as new foodborne pathogens of
tomorrow.” Justify the statement with an example.
9. Describe how Nipah virus is transmitted to humans.
10. What is the major source of Cronobacter sakazaki and what are typical symptoms associated
with this disease?
11. What genetic properties made the Esc. coli O104:H4 serovar highly virulent?
References
1. Newell, D.G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., Kruse, H. et al.,
Food-borne diseases: The challenges of 20 years ago still persist while new ones continue to emerge, Int.
J. Food Microbiol., 139, Supplement, S3–S15, 2010.
2. Choffnes, E.R., Relman, D.A., Olsen, L.A., Hutton, R., and Mack, A. Improving food safety through a
one health approach, Institute of Medicine, Washington, DC, 2012.
3. Scallan, E., Griffin, P.M., Angulo, F.J., Tauxe, R.V., and Hoekstra, R.M., Foodborne illness acquired in
the United States: Unspecified agents, Emerg. Infect. Dis., 17, 16–22, 2011.
4. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J.
et al., Surveillance for foodborne disease outbreaks: United States, 2009–2010, Morb. Mortal. Weekly
Report, 62, 41–47, 2013.
5. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
6. Taylor, M.R., Will the Food Safety Modernization Act help prevent outbreaks of foodborne illness?,
New England J. Med., 365, e18, 2011.
Conclusion
The designation of new and emerging foodborne pathogen may be inappropriate because many
of the so-called new pathogens have been contaminating foods for a long time. For one reason
or another, their presence in food has not been examined. Several socioeconomic patterns and
lifestyles of consumers have increased the chances of such pathogens being involved in foodborne
outbreaks. Scientific understanding and advancement have helped to recognize these chances. In
the future, more pathogens, especially viruses, will be in this “new” group, and foods will have
to be tested for them. Concerns of outbreaks with fresh produce and fruits need greater attention
because these products are minimally processed, and they present greater opportunity for emergence of pathogens including protozoan parasites.
QUESTIONS
1. Define a new foodborne pathogen.
2. List the new foodborne pathogens that have emerged in the United States in the past decade.
3. List the possible factors that can help identify a new foodborne pathogen.
4. Discuss the factors that could be involved in the emergence of a new foodborne pathogen.
5. Discuss how international travel could be a factor in the emergence of a new foodborne
pathogen. Give an example.
6. Discuss how new technology can be a factor in increasing the chances of identifying a new
foodborne pathogen. Give an example.
7. Why are some pathogens that are recognized as major causes of foodborne illnesses in
one country no longer found to be the same in another country? Explain with appropriate
examples.
8. “Some opportunistic pathogens of today may be confirmed as new foodborne pathogens of
tomorrow.” Justify the statement with an example.
9. Describe how Nipah virus is transmitted to humans.
10. What is the major source of Cronobacter sakazaki and what are typical symptoms associated
with this disease?
11. What genetic properties made the Esc. coli O104:H4 serovar highly virulent?
References
1. Newell, D.G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., Kruse, H. et al.,
Food-borne diseases: The challenges of 20 years ago still persist while new ones continue to emerge, Int.
J. Food Microbiol., 139, Supplement, S3–S15, 2010.
2. Choffnes, E.R., Relman, D.A., Olsen, L.A., Hutton, R., and Mack, A. Improving food safety through a
one health approach, Institute of Medicine, Washington, DC, 2012.
3. Scallan, E., Griffin, P.M., Angulo, F.J., Tauxe, R.V., and Hoekstra, R.M., Foodborne illness acquired in
the United States: Unspecified agents, Emerg. Infect. Dis., 17, 16–22, 2011.
4. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J.
et al., Surveillance for foodborne disease outbreaks: United States, 2009–2010, Morb. Mortal. Weekly
Report, 62, 41–47, 2013.
5. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
6. Taylor, M.R., Will the Food Safety Modernization Act help prevent outbreaks of foodborne illness?,
New England J. Med., 365, e18, 2011.