Control of foodborne emerging or reemerging microbial pathogens has proven to be difficult.
Even the Hazard Analysis Critical Control Point (HACCP) approach is intended to manage known hazards.
We propose that each change occurring in the food chain - encompassing human, technological, and environmental factors - creates a new selection pressure that drives microbial adaptation and emergence potential.
Escherichia coli O157 : H7 is examined here, as a case study, to illustrate the multidimensional nature ofpathogen emergence.
While future emergence or reemergence events are expected, the fundamental questions of what, where, who, when, and how such events will unfold are unknown.
Contingency planning can provide responses to probable hazard scenarios, with a goal of developing practical controls.
Examples of potential microbial hazards and changes in the food chain are presented.
Once a hazard, associated food, locale, and at-risk population are identified, critical acute research questions need to be answered.
Longer term research will improve our ability to respond to the next inevitable emergence event.
Such coordinated endeavors will permit rapid modification and deployment of a science-based hazard management system that will prevent or minimize human risks.
Mots-clés Pascal : Microorganisme, Pathogène, Intoxication alimentaire, Aliment, Contamination biologique, Facteur risque, Prévention, Article synthèse
Mots-clés Pascal anglais : Microorganism, Pathogenic, Food poisoning, Food, Biological contamination, Risk factor, Prevention, Review
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0151202
Code Inist : 002A35D. Création : 16/11/1999.