The 6 most common foodborne pathogens and how to prevent them
Foodborne pathogens infect more than 600 million people each year, with an estimated 420,000 patients dying as a result of their illness, according to the World Health Organization. This broad category of microorganisms encompasses bacteria, parasites, and viruses, each presenting specific symptoms for consumers and challenges to food safety. Despite their small size, very low levels of contamination can have an impact on public health.
Foodborne pathogens and disease outbreaks can be devastating to communities and economies, not to mention people’s lives, but all are preventable with proper food safety practices. It is key for manufacturers to understand the foodborne pathogens that likely pose a risk in their operations and take the necessary steps to prevent contamination.
The 6 most common foodborne pathogens
There are hundreds, if not thousands, of bacteria, parasites, and viruses that impact human health, but only a few have emerged as common threats in the food and beverage industry. Below are six of the most common foodborne pathogens implicated in illness outbreaks and product recalls, and how to prevent them:
1. Listeria
The bacteria Listeria monocytogenes is a foodborne pathogen that can cause serious illness in pregnant women, newborns, older adults, and those with weakened immune systems. Common sources of infection include ready-to-eat deli meats and soft cheeses, unpasteurized dairy products, and poorly processed vegetables.
Listeria outbreaks can be dangerous and often spread rapidly. A multi-year, multi-state outbreak of Listeria monocytogenes was linked to queso fresco and Cotija cheeses manufactured by Rizo Lopez Foods Inc. of Modesto, California. The outbreak ended on April 9, 2024, according to the CDC.
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Preventing listeria requires frontline workers to:
• Thoroughly clean and disinfect food-contact surfaces
• Maintain proper refrigeration temperatures to inhibit bacterial growth
• Follow strict hygiene protocols in compliance with Good Manufacturing Practices (GMP)
Manufacturers must regularly test the processing environment (including drains) for Listeria species as an indicator organism as part of their Environmental Monitoring Program (EMP) to ensure all protocols are followed.
2. Salmonella
Salmonella is found in raw poultry, eggs, unpasteurized dairy products, and contaminated fruits and vegetables. This pathogen is known to cause symptoms such as diarrhea, fever, and abdominal cramps.
The government takes salmonella outbreaks very seriously, and multiple agencies often work together to track and end them. During February 2024, the FDA and CDC, in collaboration with state and local partners, investigated an outbreak of salmonella infections linked to fresh organic basil from the Infinite Herbs and Melissa’s brands. The outbreak ended on June 18, 2024, according to the CDC.
For food manufacturers and processors, salmonella prevention requires rigorous cleaning and disinfection of food-contact surfaces and processing equipment, as well as segregation of ingredients to prevent cross-contamination. Strict personal hygiene practices for employees are also crucial to preventing the spread.
Because salmonella is so prevalent in the food chain, consumers must practice proper handling and cooking practices to truly avoid the risk. Manufacturers can help by including safe handling and preparation instructions on their packaging.
3. E. coli
Escherichia coli (E. coli) is a diverse group of bacteria, with some strains causing serious foodborne illness with symptoms such as stomach cramps, diarrhea, and vomiting. Common sources of infection include undercooked ground beef, raw vegetables, unpasteurized milk, and contaminated water.
E. coli strains also thrive in cheese, especially if it has not gone through the pasteurization process. A multi-state outbreak of E. coli O157 linked to all sizes of RAW FARM brand Raw Cheddar blocks and shredded cheeses was investigated by the FDA and CDC in February 2024. The outbreak ended on March 26, 2024, as reported by the CDC.
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Food manufacturers and processors can prevent the spread of E. coli by regularly cleaning and disinfecting equipment and surfaces, along with proper handwashing protocols for employees. Routine testing for E. coli in the processing environment can help detect and address potential contamination early, before it threatens public health or triggers a recall.
4. Norovirus
Norovirus is easily transmitted from infected individuals through food or water. As a result, it is typically contracted from raw or undercooked seafood, leafy vegetables, and ready-to-eat foods handled by infected individuals.
To prevent norovirus, food manufacturers and processors should be strict with handwashing, frequently sanitize food preparation areas, and ensure that sick employees do not handle exposed food. Supplier audits are also recommended to ensure facilities receive only high-quality, safe ingredients, especially in the case of seafood.
5. Hepatitis A
The hepatitis A virus (HAV) is the pathogen that causes hepatitis A, a serious infection that affects the liver. It is typically transmitted by consuming food or water containing fecal matter from an infected animal or person. Like norovirus, the most common sources are raw or undercooked seafood, produce, and food handled by infected people.
Other sources of this illness include contaminated, unpeeled, and uncooked fruits and vegetables. In fact, a multistate outbreak of hepatitis A infections linked to fresh organic strawberries was investigated by the FDA in conjunction with the CDC. These potentially contaminated strawberries were imported from Baja California, a state in northern Mexico.
In addition to adhering to standard hygiene and sanitation protocols, it is important for workers to maintain their hepatitis A vaccinations to reduce the risk of both contracting and spreading the virus.
6. Staphylococcus Aureus
Staph food poisoning occurs when food is consumed that is contaminated with toxins produced by the Staphylococcus aureus bacteria.
Staph food poisoning causes unpleasant gastrointestinal symptoms, including vomiting and significant nausea. To prevent staph food poisoning, manufacturers must implement a strict culture of personal hygiene.
Good Manufacturing Practices: The Key to Mitigating the Risk of Foodborne Pathogens
Regardless of the type of foodborne pathogen that poses a risk to your operation, control and mitigation always begin with proper sanitation and hygiene practices. All of these are integrated into GMPs, along with diligent adherence to protocols by your frontline staff.
Want to improve GMP compliance? AIB International offers world-class auditing and inspection services to help you avoid future food safety issues.
Source: aibinternational.com
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