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Persistence of Microbiological Hazards in Food and Feed Production and Processing Environments

Summary

This research examines how harmful bacteria can survive and persist in food processing facilities despite regular cleaning, potentially contaminating food products over long periods. The study identifies the most problematic bacteria, where they tend to hide in facilities, and how to better detect and control them. Key impacts on everyday life: – Helps make food safer by improving detection and control of persistent bacteria in food processing facilities – Provides guidance for food companies to better design and maintain their facilities to prevent bacterial contamination – Supports development of more effective cleaning and monitoring programs in food processing – Helps prevent foodborne illness outbreaks linked to persistent contamination in food facilities – Contributes to maintaining the safety and quality of processed foods that people consume daily

Background

Persistence of microbiological hazards in food and feed processing environments (FFPE) is a common occurrence that can lead to repeated contamination of products over months or years at the same premises or equipment. This represents a significant public health concern and economic risk for producers. Recent high-profile foodborne outbreaks have been linked to strains persistently colonizing processing environments, with some facilities being recurrently associated with outbreaks caused by closely-related genotypes of pathogens.

Objective

To assess the persistence of microbiological hazards in food and feed production and processing environments by: 1) Identifying the most relevant hazards associated with persistence; 2) Determining their main subtypes and features responsible for persistence; 3) Identifying risk factors at facility level; 4) Evaluating available monitoring and control measures; and 5) Identifying knowledge gaps and research priorities.

Results

The study identified Listeria monocytogenes (in meat, fish/seafood, dairy and produce sectors), Salmonella enterica (in feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in low moisture food sector) as the most relevant bacterial hazards associated with persistence. Common risk factors included poor hygienic design of equipment, inadequate zoning/hygiene barriers, and ineffective cleaning and disinfection. Certain subtypes were found to be more commonly persistent, with specific genetic markers linked to increased environmental fitness identified for L. monocytogenes.

Conclusion

A well-designed environmental sampling and testing program is critical for identifying persistent hazards. The establishment of hygienic barriers and measures within food safety management systems is key to preventing persistence. While some subtypes are more commonly associated with persistence, no universal markers responsible for persistence were identified. Persistence appears to be a multifactorial process depending on both genetic determinants and environmental conditions.
  • Published in:EFSA Journal,
  • Study Type:Scientific Opinion/Review,
  • Source: 10.2903/j.efsa.2024.8521
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