Foodborne pathogens and foodborne illness outbreaks

Article 14 of Regulation (EC) No. 178/2002 requires that, for the agri-food industry, “no food shall be placed on the market if it is unsafe.” The food industry must therefore ensure that food is free from physical hazards (foreign objects, etc.), chemical hazards (detergent residues, heavy metals, etc.), and biological hazards (pathogenic microorganisms, etc.). The primary quality of a food product relates to its microbial or toxicological safety, which is implicit for the consumer. Indeed, in the dairy industry, certain microorganisms may be intentionally sought during production (Penicillium roqueforti for Roquefort cheese, for example), while others spoil the product and thus compromise its quality (such as saccharolytic Clostridium species, which cause swelling in hard cheeses); and finally, some of these microorganisms are human pathogens (such as Listeria monocytogenes).

Thus, food hygiene—which encompasses food safety (or harmlessness) as well as food quality—is essential. Indeed, it helps prevent outbreaks of foodborne illness and, consequently, negative media coverage for the food industry, financial losses, and environmental pollution.

A foodborne illness outbreak is defined as the onset of symptoms in at least two people who have consumed the same food. These individuals exhibit identical symptoms, which are generally gastrointestinal. Reporting foodborne illness outbreaks has been mandatory in France since 1987.

The purpose of this article is to understand the different types of foodborne pathogens, to clarify the fundamental aspects of food legislation related to food safety in France, to examine strategies for preventing foodborne illnesses, and to discuss future prospects related to foodborne illnesses.