emerging threats presentation fusco v. · emerging threats xfoodborne pathogenic bacteria...

Special Issue: Keeping Food Safety on the Agenda for 15 years – The SAFE consortium

EMERGING THREATS

Vincenzina Fusco, Ph.D.

National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari , Italy, [email protected]

Emerging Threats

Foodborne pathogenic bacteria

Antibiotic resistance

Mycotoxin risks under climate changes

Allergens

[email protected] TFST Journal: Special Issue Release : Keeping Food Safety on the Agenda for 15 years – The SAFE consortium

Special Issue: Keeping Food Safety on the Agenda for 15 years – The SAFE consortium

03 April 2019, Brussells

Overview on:

-The most common microbial agents of foodborne disease-The burden of foodborne disease in terms of loss of healthy life years -The future challenges and perspectives in the field


Emerging Threats


With billions to feed, the need to produce adequate amounts of unadulterated food remains one of the major challenges for mankind. Emerging challenges need to be identified and microbial risk assessment will play a key role in making our food supply best possibly safe.

600 million persons fall ill and 420 000 die each year due to contaminated food: loss of 33 million healthy life years or DALYs (disability adjusted life years)

Key Findings (Franz et al., 2019)

More than 200 diseases, from diarrhoea to cancer

Main aetiological agents: Norovirus, followed by Campylobacter and non-typhoidal Salmonella

[email protected] TFST Journal: Special Issue Release : Keeping Food Safety on the Agenda for 15 years – The SAFE consortium 03 April 2019, Brussells

Emerging and re-emerging pathogens: novel species, known species in unexpected foods, known pathogens for which the foodborne transmission is demonstrated, new strains of known species (shigatoxigenic/enterohaemorrhagic E. coli (STEC/EHEC) and Campylobacter spp. in the meat chain, Listeria monocytogenes in vegetable, meat or milk products, Cronobacterspp. in infant milk formula, Arcobacter spp., Yersinia enterocolitica serobiotype O3/4…)

Key findings: emerging challenges (Franz et al., 2019)


Emerging and future food safety challenges: aging (vulnerable consumers),unsafe consumer practice at home, climate change, antibiotic resistance,globalisation of food supplies and eating habits shifts (minimally processed,ethnic foods) protein shortage (novel food and novel sustainable food processesand technologies)


Key findings: needed tools (Franz et al., 2019)

Risk Characterization

Hazard identification

Hazard characterization

Exposure assessment

Microbial Risk Assessment

Novel Preservation techniques

To Protect


Foodborne disease globally is still unacceptably high and a major threat to human healthNoroviruses, Campylobacter and non-typhoidal Salmonella are the major foodborne pathogens, whereas emerging and re-emerging pathogens are occurringEmerging challenges at the microorganism, the food processor and the consumer level will occurMajor challenges include the effect of climate change on emerging pathogens and food safety, the development of antibiotic resistant bacteria, the need to find novel preservation techniques, and to develop ways to protect the vulnerable consumer. A microbial risk assessment need to take these emerging challenges into account in order to control hazards in our foods


CONCLUDING REMARKS (Franz et al., 2019)


Antibiotic resistance in foodborne bacteria

Overview on:-Antibiotic resistance in foodborne bacteria and related reservoirs- How to take action against this threat- The future perspectives in the field


Emerging Threats


The level of antibiotic resistance reached in the last decade is the gravest threat to global health (WHO). Antibiotic resistant bacteria already cause an excess of 700,000 deaths each year worldwide, 25,000 in Europe.

• Mobile genetic elements suchas plasmids, transposons, havethe ability to form hybridelements interplaying with orfrom the environment andfoodborne bacteria, being alsoable to encode for resistanceto many antibiotics

Key Finding (Caniça et al., 2019)


Animals Agriculture

Faeces

Surface water

Meat products

Humans

Manure

SewageVegetables

SoilWater

Antibiotic selective pressure

Slaughterhouse

Environment

HospitalAntibiotic selective pressure



Food chainAntibiotic selective pressure

• Food and food production may be a vehicle of antibiotic resistant (pathogenic) bacteria and antibiotic resistance genes to humans

routes of antibiotic resistance spread throughout different ecosystems




Foods(resistome)

Traditional methods Omics approaches

Phenotypic methods

Culture dependent and independent

molecular methods

Detection of known resistance genes

Genomics

Transcriptomics

Proteomics

Metabolomics

Detection of known and unknown resistance genes

In silico analysisDatabase building

Control of antibiotic resistance spread

Omic-based approaches versus traditional methods

FAO action: information, education and training, surveillance, monitoring, record-keeping, reduction of infection,legislation, optimization and reduced antibiotic use, and sustainable investment for alternatives;

• In the future meta-transcriptomics, proteomics and metabolomics are expected to enlarge next-generation-sequencingtools to strengthen control of antibiotic resistance in food.

[email protected] TFST Jounrnal: Special Issue Release : Keeping Food Safety on the Agenda for 15 years – The SAFE consortium

Needed tools and future perspectives:Needed tools and future perspectives:



The alarming trends of antibiotic resistanceThe spread of antibiotic resistance via food chain animals, foodstuffs and waterThe new tools to underpin control of antibiotic resistance in foodThe need to take action to fight against antibiotic resistance in food, e.g.:• Stakeholders belonging to governmental, international, academic

and food industry sectors are highly committed to fight the growing epidemic of drug-resistant infections.

• Progress depends on well-coordinated efforts from differentsectors to address cross-cutting issues in animal and humanhealth, agriculture, food, and environment.


CONCLUDING REMARKS (Caniça et al., 2019)



Emerging Threats

Overview onEffects of climate change on mycotoxin contamination of food cropsMain mycotoxins’ issues in Europe


Red = notifications with risk decision ‘serious’Green = notifications concerning a ‘non-serious’ risk

Increase of plant diseases associated to the occurrence ofmycotoxin producing fungi.

Significant economic losses associated with their negativeimpact on human health, animal productivity, andinternational trade.

Mycotoxigenic fungi colonize a large variety of cropspecies and can adapt to a wide range of environmentalconditions.

Cereals, are the most severely affected crops bymycotoxins.

Key findings (Moretti et al., 2019)


Aspergillus flavus Aspergillus parasiticus

Aflatoxins B

Deoxynivalenol (DON)

Fusarium culmorum Fusarium graminearum

Aflatoxins on maize and Deoxynivalenol on wheat



actual +2°C +5°C

Battilani et al., Scientific Reports, 2016, 6: 24328 doi:10.1038/srep24328

Aflatoxins in maize, future scenario risk maps

Modelling, predicting and mapping the (re)emergence of aflatoxins

in cereals in the EU due to climate change MODMAP- AFLA

The risk for AFs contamination is expected to increase in maize, both in the +2 and +5 scenario



+F. graminearum

F. avenaceumF. arthrosporioides

F. culmorumF. graminearum

F. poae

F. culmorumF. graminearum

F. poaeF. tricinctumF. culmorum

F. graminearum

F. graminearum F. poae



+DON

+DON

+DON

Deoxynivalenol in wheat, future risk in Northern Europe


The contamination by aflatoxins in maize in Europe is a realistic perspective in view of a constant increasing temperature scenario.This is especially worrisome for aflatoxins since could increase at global level the problems of food security due to the waste of the contaminated maizeThe highest risk for wheat in the future is related to the contamination by DON in the whole Europe.

CONCLUDING REMARKS (Moretti et al., 2019)

New dangers are expected in more Northern latitudes in Europe, since DON producing Fusarium species showed to be able to competeFusarium species causing FHB of wheat are subjected to a continuous change of profileGlobal climatic changes affecting the profile of the different species at the different geographical areas must be constantly monitored



Overview on:the legislative framework currently in place across Europethe key elements required for allergenicity assessment of novel foodsthe tools at disposal for allergenicity predictionthe most advanced technologies available for food allergen detection and characterization

Emerging Threats


• The growing world population and the increasing demand of foodshave generated the need of finding alternative dietary proteins.

• This has pushed towards the development of novel engineeredproteins

• Novel foods are defined as foods that have not been consumed to asignificant degree prior to 1997 in EU (EU legislation 258/97).

• Before a novel food can enter the market place it must demonstrate to besafe for the consumers with respect to its microbiological or chemicalcomposition.

• An allergenicity risk assessment is needed as requested by the currentlegislation


Key Findings (Pali-Schöll et al., 2019)


EDIBLE INSECTS: future prospects for food and feed security

(Pali-Schöll et al., 2019)

Food safety assesment:

• Microbiological • Chemical• Allergenic


Novel source of protein for food and feed.Insect-derived food products have been placed on the market in Belgium, the UK, the Netherlands, and Denmark.


STRATEGIES TO ASSESS ALLERGENICITY OF NOVEL FOODS (Pali-Schöll et al., 2019)

FAO/WHO have produced differentguidance to assess the allergenicity ofproteins.

A new guidance concerning novel foodswas published by EFSA describingamongst other safety issues theprocedure to assess the allergenicity ofnovel foods (EFSA, 2011).

All foods containing proteins have thepotential to be allergenic (EFSA 2016).


CHARACTERIZATION OF THE PROTEIN COMPONENT (Pali-Schöll et al., 2019)

Provides information on the molecular weight and sequence, which is useful in assessing the risk posed by a novel protein for the existing allergic population.Relies on having access to well curated protein sequence database in formats suitable for proteomics analysis

PROTEIN EXTRACTION

MS based analysis

Bioinformatic analysis


CONCLUDING REMARKS (Pali-Schöll et al., 2019)

Characterization of potential protein-basedallergenic hazards in novel food ingredients isessential to support effective risk assessment.

The development of a cost effective, validatedtool box to allow improved hazardcharacterization for allergenicity risk assesmentis needed.

Some eu funded projects (a European network(COST Action) ImpARAS (www.Imparas.eu) areaddressing this issue.



Thank you for your attention

Vincenzina Fusco, PhDResearch scientist at the Institute of Sciences of Food

Production, National Research Council of Italy (ISPA-CNR), Bari, Italy. [email protected]


emerging threats presentation fusco v. · emerging threats xfoodborne pathogenic bacteria...

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