foodborne pathogens

Foodborne pathogens Hazards, risk analysis and control Edited by Clive de W. Blackburn and Peter J. McClure Cambridge England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2002, Woodhead Publishing Ltd and CRC Press LLC © 2002, Woodhead Publishing Ltd; except chapters 10, 11 and 12 which are © 2002, Chris Bell and Alec Kyriakides The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. 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Woodhead Publishing ISBN 1 85573 454 0 CRC Press ISBN 0-8493-1213-2 CRC Press order number: WP1213 Cover design by The ColourStudio Typeset by SNP Best-set Typesetter Ltd., Hong Kong Printed by TJ International, Padstow, Cornwall, England Contributors Chapters 1 and 13 Dr Clive Blackburn and Dr Peter McClure Unilever R and D Colworth Colworth House Sharnbrook Bedford MK44 1LQ UK Tel: +44 (0) 1234 781 781 Fax: +44 (0) 1234 222277 E-mail: clive.blackburn@unilever.com peter.mcclure@unilever.com Chapter 2 Dr Roy Betts Head of Microbiology Department Campden and Chorleywood Food Research Association Chipping Campden Gloucestershire GL55 6LD UK Tel: +44 (0) 1386 842000 Fax: +44 (0) 1386 842100 E-mail: r.betts@campden.co.uk Dr Clive Blackburn Details as above Chapter 3 Dr David Legan Systems of the Future Group Kraft Foods North America R&D Centre 11–2 East 801 Waukegan Road Glenview IL 60025 USA Tel: (+1) 847 646 4637 Fax: (+1) 847 646 4637 E-mail: david.legan@kraft.com Dr Mark Vandeven Kraft Foods North America 200 DeForest Avenue East Hanover N J 07936-1944 USA Tel: (+1) 973 503 4430 Fax: (+1) 973 503 3255 E-mail: vandevenm@nabisco.com Dr Martin Cole and Dr Cynthia Stewart Food Science Australia 16 Julius Avenue Riverside Corporate Business Park PO Box 52 North Ryde 1670 Australia Tel: (+61) 2 9490 8522 (Cynthia Stewart) (+61) 2 9490 8379 Fax: (+61) 2 9490 8581 Chapter 4 Dr Tom Ross and Professor Tom McMeekin School of Agricultural Science University of Tasmania GPO Box 252–54 Hobart TAS 7001 Australia Tel: +61 3 622 626 37 Fax: +61 3 622 626 42 E-mail: tom.mcmeekin@utas.edu.au tom.ross@utas.edu.au Chapter 5 Professor Mac Johnston Animal and Public Health Division Royal Veterinary College University of London Hawkshead Lane N Mymms Herts AL9 7TA UK Tel: +44 (0) 1707 666277 Fax: +44 (0) 1707 660671 E-mail: johnston@rvc.ac.uk Chapter 6 Dr John Holah and Dr Richard Thorpe Campden & Chorleywood Food Research Association Group Chipping Campden Gloucestershire GL55 6LD UK Tel: +44 (0) 1386 842000 Fax: +44 (0) 1386 842100 E-mail: j.holah@campden.co.uk Chapter 7 Professor Martyn Brown Unilever R and D Colworth Colworth House Sharnbrook Bedford MK44 1LQ UK Tel: +44 (0) 1234 222351 Fax: +44 (0) 1234 222277 E-mail: martyn.brown@unilever.com Chapter 8 Ms Sara Mortimore Pillsbury Europe Harman House 1 George Street Uxbridge Middlesex UB8 1QQ UK Tel: +44 (0) 1895 201193 Fax: +44 (0) 1895 202509 E-mail: smortimore@pillsbury.co.uk Mr Tony Mayes Unilever R and D Colworth Colworth House Sharnbrook Bedford MK44 1LQ UK Tel: +44 (0) 1234 264808 Fax: +44 (0) 1234 222277 E-mail: tony.mayes@unilever.com Chapter 9 Dr Chris Griffith Head, Food Research & Consultancy Unit School of Applied Sciences University of Wales Institute, Cardiff Colchester Avenue Campus Cardiff CF23 7XR UK Tel: +44 (0) 29 2041 6306 Fax: +44 (0) 29 2041 6306 E-mail: cgriffith@uwic.ac.uk Chapters 10, 11 and 12 Dr Chris Bell Consultant Microbiologist White Gables 4 Quartermile Road Godalming Surrey GU7 1TG UK Tel: +44 (0)1483 424535 Fax: +44 (0)1483 417536 E-mail: ceebee.microbell@btinternet.com Mr Alec Kyriakides Head of Product Safety Sainsbury’s Supermarkets Ltd. 33 Holborn London EC1N 2HT UK Tel: +44 (0) 20 7695 6000 Ext. 57487 Fax: +44 (0) 20 7695 7487 E-mail: alec.kyriakides@sainsburys.co.uk Chapter 14 Dr Jane Sutherland and Dr Alan Varnam Food Microbiology Unit School of Health and Sports Science University of North London 166–220 Holloway Road London N7 8DB UK Tel: +44 (0) 207 753 3114 Fax: +44 (0) 207 753 3114 E-mail: j.sutherland@unl.ac.uk Chapter 15 Dr Paul Gibbs Leatherhead Food RA Randalls Road Leatherhead Surrey KT22 7RY UK Tel: +44 (0) 1372 376761 Fax: +44 (0) 1372 386228 E-mail: pgibbs@lfra.co.uk Chapter 16 Dr Marion Koopmans Research Laboratory for Infectious Diseases National Institute of Public Health and the Environment Antonie van Leeuwenhoeklaan 9 3720BA Bilthoven The Netherlands Tel: +31 30 2742 391 Fax: +31 30 2744 449 E-mail: marion.koopmans@rivm.nl Chapter 17 Dr Rosely Nichols and Professor Huw Smith Scottish Parasite Diagnostic Laboratory Stobhill Hospital Glasgow G21 3UW UK Tel: +44 (0) 141 201 3000 Fax: +44 (0) 141 558 5508 E-mail: h.v.smith@strath.ac.uk Chapter 18 Dr Maurice Moss School of Biomedical and Life Sciences University of Surrey Guildford Surrey GU2 7HX UK Tel: +44 (0) 1483 300800 Chapter 19 Professor Mansel Griffiths Chair in Dairy Microbiology and Director Canadian Research Institute for Food Safety Department of Food Science University of Guelph Guelph ON N1G 2WI Canada Tel: (+1) 519 824 4120 Fax: (+1) 519 763 0952 E-mail: mgriffit@uoguelph.ca Chapter 20 Dr Yasmine Motarjemi Food Safety Manager Nestlé Quality Management Department 55 Avenue Nestlé CH-1800 Vevey Switzerland Tel: +41 21 9244 246 Fax: +41 21 9242 810 E-mail: yasmine.motarjemi@nestlé.com Related titles from Woodhead’s food science, technology and nutrition list: Hygiene in Food Processing (ISBN: 1 85573 466 4) Drawing on the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in this field, this major new collection promises to be the standard work on good hygiene practice in food processing. The coverage is truly comprehensive and includes hygiene regulation and legislation for both Europe and the USA. It opens with an examination of the general principles of hygiene, moves on to cover plant and equipment design and construction, before providing a complete overview of the food supply chain from farm to consumer. It will be an invaluable guide for all food processors. Making the most of HACCP (ISBN: 1 85573 504 0) Based on the experience of those who have successfully implemented HACCP systems, this book will meet the needs of food processing businesses at all stages of HACCP system development. It will enable those new to HACCP to benefit from the experience of the pioneers; enable those with HACCP systems to see how they can be developed and how they can help their partners in the supply chain; and inform those involved with enforcement and national HACCP strategies about the practical issues involved in implementation along the supply chain. The collection is edited by two internationally recognised HACCP experts and includes both major companies such as Cargill, Heinz and Sainsbury and the particular challenges facing SMEs. The scope of the book is truly international with chapters covering experiences of HACCP implementation from countries including Thailand, India, China and Poland. The book also includes chapters by those responsible for HACCP enforcement on what enforcers look for and common weaknesses in HACCP implementation. Microbiological Risk Assessment in Food Processing (ISBN 1 85573 585 7) Microbiological risk assessment is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: sales@woodhead-publishing.com: fax: +44 (0)1223 893694; tel: +44 (0)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in. Contents List of contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii Part I Risk assessment and management in the food chain 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Dr Clive Blackburn and Dr Peter McClure, Unilever R&D Colworth, UK 1.1 Trends in foodborne disease . . . . . . . . . . . . . . . . . . . . . . . . 3 1.2 Incidence of foodborne disease . . . . . . . . . . . . . . . . . . . . . . 4 1.3 Foodborne disease surveillance . . . . . . . . . . . . . . . . . . . . . . 5 1.4 Emerging foodborne disease and changing patterns in epidemiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1.5 Control of foodborne disease . . . . . . . . . . . . . . . . . . . . . . . 9 1.6 Rationale for this book . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 2 Detecting pathogens in food . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Dr Roy Betts, Campden and Chorleywood Food Research Association, UK and Dr Clive Blackburn, Unilever R and D Colworth, UK 2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 2.2 A comparison of Quality Control and Quality Assurance . . . 14 2.3 Use of microbiology methods in a Quality Control system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 2.4 Sampling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 2.5 Use of microbiology methods in a Quality Assurance system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 2.6 Conventional microbiological techniques . . . . . . . . . . . . . . . 19 2.7 Rapid and automated methods . . . . . . . . . . . . . . . . . . . . . . 21 2.8 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 2.9 References and further reading . . . . . . . . . . . . . . . . . . . . . . 45 3 Modelling the growth, survival and death of bacterial pathogens in food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Dr David Legan, and Dr Mark Vandeven, Kraft Foods North America; and Dr Cynthia Stewart and Dr Martin Cole, Food Science Australia 3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 3.2 Approaches to modelling . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3.3 Kinetic growth models . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 3.4 Growth boundary models . . . . . . . . . . . . . . . . . . . . . . . . . . 72 3.5 Death models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 3.6 Survival models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 3.7 Applications of models: product and process design, product shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 3.8 Applications of models: hygienic equipment design, HACCP systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 3.9 Applications of models: risk assessment, food safety objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 3.10 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 3.11 Sources of further information and advice . . . . . . . . . . . . . . 91 3.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 4 Risk assessment and pathogen management . . . . . . . . . . . . . . . 97 Dr Tom Ross and Professor Tom McMeekin, University of Tasmania, Australia 4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 4.2 The development of risk assessment . . . . . . . . . . . . . . . . . . 98 4.3 Risk assessment methodology . . . . . . . . . . . . . . . . . . . . . . . 106 4.4 Risk assessment tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 4.5 The role of risk assessment in pathogen management: food safety objectives and HACCP systems . . . . . . . . . . . . . 117 4.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 4.7 Sources of further information and advice . . . . . . . . . . . . . . 122 4.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 5 HACCP in farm production . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 Professor Mac Johnston, Royal Veterinary College, University of London, UK 5.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 5.2 Planning the HACCP system . . . . . . . . . . . . . . . . . . . . . . . 128 vi Contents [...]... ingredients is described in detail by Tauxe (1997) and attributed to changes in the way food is produced and distributed 6 Foodborne pathogens 1.4 Emerging foodborne disease and changing patterns in epidemiology In recent years, the epidemiology of foodborne diseases has been changing as new pathogens have emerged ‘Emerging diseases’ are described as those that have increased in prevalence in recent decades... and the US in recent years However, for other pathogens such as campylobacters, numbers of associated cases continue to rise at a steady rate in many countries 1.2 Incidence of foodborne disease Accurate estimates of the yearly incidence of foodborne disease are difficult and sometimes impossible, depending on the reporting systems in different countries Foodborne disease statistics in some European... with foodborne pathogens that are uncommon in their nation of residence and may transmit the pathogen further when they return home International travel is also one of the drivers for an increasing demand for international foods in local markets, and this in turn fuels the international trade in foods Immigration has also contributed to the epidemiology of foodborne disease, as some reports of foodborne. .. control measures to help reduce food poisoning (Bryan, 1988) Ranking the factors that contribute to outbreaks of foodborne diseases can indicate trends and also differences in the different foodborne pathogens reflecting their association with raw material and physiological properties For many foodborne diseases, multiple choices for prevention are available, and the best answer may be to apply several... prevention of foodborne disease will increasingly depend on controlling contamination of feed and water consumed by the animals themselves (Tauxe, 1997) 10 1.6 Foodborne pathogens Rationale for this book Ultimately, the control of foodborne pathogens requires the understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological... (2000) ‘Parallel evolution of virulence in pathogenic Escherichia coli’, Nature, 406 64–7 slutsker l, altekruse s f and swerdlow d l, (1998) Foodborne diseases: emerging pathogens and trends’, Infectious Disease Clinics of North America, 12 199–216 12 Foodborne pathogens st louis m e, peck s h s and bowering d, (1988) ‘The emergence of grade A eggs as a major source of Salmonella enteridis infection’,... changes in regulatory and educational measures and changes in practice in food production have led to decreases in incidence of particular foodborne diseases in some regions For example, in the year 2000, salmonellosis in the UK was at its lowest level 4 Foodborne pathogens since 1985, with a 54% decrease in the number of reported cases compared with the previous year A decrease in the number of cases... the developing world and this will place more pressure on animal production systems (van der Zijpp, 1999) 8 Foodborne pathogens Demographic changes occurring in industrialised nations have resulted in an increase in the proportion of the population with heightened susceptibility to severe foodborne infections Growing segments of the population have immune impairment as a consequence of infection with... Peter McClure, Unilever R&D Colworth, UK 1.1 Trends in foodborne disease Foodborne disease continues to be a common and serious threat to public health all over the world and is a major cause of morbidity Both industrialised and developing countries suffer large numbers of illnesses and the incidence, on a global basis, appears to be increasing Most foodborne illnesses are mild, and are associated with... (Tilman, 1999) The likelihood for the proliferation of human pathogens in more intensive and centralised forms of animal and crop production, and potential contamination of water supplies, will be greater and will require effective management 1.5 Control of foodborne disease The complexity of the global food market means that the control of foodborne disease is a joint responsibility and requires action . respectively. Incidence of foodborne disease in different countries is often difficult to compare because of different reporting systems. 4 Foodborne pathogens 1.3 Foodborne disease surveillance Quantifying. Colworth, UK 1.1 Trends in foodborne disease . . . . . . . . . . . . . . . . . . . . . . . . 3 1.2 Incidence of foodborne disease . . . . . . . . . . . . . . . . . . . . . . 4 1.3 Foodborne disease surveillance. . . . . . 5 1.4 Emerging foodborne disease and changing patterns in epidemiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1.5 Control of foodborne disease . . . .