Page 333 - Biosystems Engineering

310 Cha pte r T e n

worldwide faces increased pressures and challenges arising from the
globalization of food trade, intensive production systems, and chang-
ing consumer preferences (Burlingame and Pineiro 2007). This in turn
has prompted the need to harmonize and integrate food safety policy.
In 2005, zoonotic diseases reportedly affected over 387,000 people
in the EU. Although these diseases can be acquired directly through
animal contact, majority are acquired through ingestion of contami-
nated food. Given the potential severe consequences on human health
and negative publicity from such contamination events, there is a
requirement to control foodborne pathogens from farm to fork. As
the global food supply widens and evolves, responsibility for food
safety is seen as the responsibility of all stakeholders. This chapter
looks at zoonotic foodborne hazards and assesses current food safety
management strategies and targets used worldwide, and within the
EU, in controlling and managing zoonotic pathogens along the farm-
to-fork continuum.

10.2 Zoonotic Foodborne Hazards
Campylobacter and Salmonella are responsible for the greatest number
of zoonotic infections in humans (EFSA 2006). Meat and meat prod-
ucts appear to be the primary sources of foodborne outbreaks of sal-
monellosis and campylobacteriosis in the EU. An incidence of 51.6
per 100,000 population makes campylobacteriosis the most frequently
reported zoonotic disease in the EU (EFSA 2006). Chicken meat is the
most significant sources of human exposure to Campylobacter. EU
member states reported a total of 176,395 cases of human salmonel-
losis in 2005 (38.2 cases per 100,000 population; EFSA 2006). Eggs and
egg products are a significant source of human infection with Salmo-
nella. Although the incidences of other infections (e.g., verocytotoxi-
genic Escherichia coli (VTEC) and Listeria monocytogenes) may be lower,
the consequences of exposure can be more severe, particularly among
children and immunocompromized individuals. Outbreaks of vero-
cytotoxigenic E. coli VTEC O157 have been associated with minced
meat and minced meat products, including hamburgers, sausages,
and patties (Cummins et al. 2008). Ready-to-eat (RTE) meat products
are commonly involved in outbreaks of human listeriosis. Human lis-
teriosis is rare, but the disease can be severe with over 1439 cases of
listeriosis reported in the EU in 2005 (Nørrung and Buncic 2008).
Listeria monocytogenes are able to grow at refrigeration temperatures,
which make it a particular challenge for the food industry. Yersiniosis
caused by Yersinia enterocolitica has a lower incidence (2.6 per 100,000
population) in the EU and affects mainly young children. Pork and
beef are the main sources of food contamination, although human
pathogenic Yersinia serotypes have been shown to come mainly
from pork (Nørrung and Buncic 2008).