Trends in technology, trade and consumption likely to impact on microbial food safety

Abstract

Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues.Understanding of factors is developed using system-based methods and their impact is discussed in relation to current events and predictions of future trends. These factors come from a wide range of spheres relevant to food and include political, economic, social, technological, regulatory and environmental drivers. The degree of certainty in assessing the impact of important driving factors is considered in relation to food-borne disease. The most important factors driving an increase in the burden of food-borne disease in the next few decades were found to be the anticipated doubling of the global demand for food and of the international trade in food next to a significantly increased consumption of certain high-value food commodities such as meat and poultry and fresh produce. A less important factor potentially increasing the food-borne disease burden would be the increased demand for convenience foods. Factors that may contribute to a reduction in the food-borne disease burden were identified as the ability of governments around the world to take effective regulatory measures as well as the development and use of new food safety technologies and detection methods. The most important factor in reducing the burden of food-borne disease was identified as our ability to first detect and investigate a food safety issue and then to develop effective control measures. Given the global scale of impact on food safety that current and potentially future trends have, either by potentially increasing or decreasing the food-borne disease burden, it is concluded that a key role is fulfilled by intergovernmental organisations and by international standard setting bodies in coordinating the establishment and rolling-out of effective measures that, on balance, help ensure long-term consumer protection and fair international trade.

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

“…Among the discussed contextual factors during the workshop, globalization and the growth of international trade, governmental policy and also lack of food safety knowledge were perceived as having the largest impact on the food safety of fresh produce. Globalization is resulting in a more complex food chain and greatly increases the challenges for food safety (Lineback, Pirlet, Van Der Kamp, & Wood, 2009;Havelaar et al, 2010;Quested, Cook, Gorris, & Cole, 2010). The multiple outbreaks linked to imported products reported globally reflect these challenges (e.g.…”

A risk assessment of the food supply chain: vulnerability against terrorist or criminal contamination

“…In this report, several drivers of change were reported to have a probable impact on food safety in the mid-or long-term (Havelaar et al, 2009;Kleter and Marvin, 2009;Quested et al, 2010): climate change; the genetic evolution of pathogens; the intensification of livestock husbandry, including aquaculture; environmental contamination from persistent chemicals for which little toxicological information exists; the recycling of food and animal processing waste into animal feed; changes and innovations in food processing; changes in consumer behaviour and preferences; lack of legislation; globalisation; international trade; demographic changes; and fluctuations in food prices (Havelaar et al, 2009;Kleter and Marvin, 2009). The report establishes a data monitoring capacity, data filtering methodology and networking structures to identify emerging risks in a timely manner and to communicate them to risk managers.…”

Emerging applications of low temperature gas plasmas in the food industry

“…101 This is testimony that the technologies currently available for ensuring microbial food safety have failed to keep up with the changes that have taken place over this period of time in the way that food is produced, distributed, retailed and even, eaten. 10 Not only has the number of foodborne pathogens increased over the years, but as a result of the continued centralization of the food processing industry, outbreaks have ever increasing consequences.…”