Understanding the relationships between microbial contamination, food safety and food security

Abstract

The majority of foodborne outbreaks in recent years have been linked to microbial contamination of food products. These food outbreaks are capable of causing considerable food losses and, hence, could play a role in global food insecurity. This research discusses the importance of microbial food safety in the supply chain to reduce the possibility of contamination. Microbial contamination may take place in one or more of the three major stages within the food supply chain: pre-farming, farming or post-farming. Campylobacter, Salmonella, Listeria monocytogenes, E. coli O157:H7 and non-O157:H7 STEC E. coli are the most common pathogenic bacteria associated with food safety issues in the food supply chain. Efficient processes of control and effective food safety management systems are vital elements for reducing microbial contamination and improving food security. Foodborne illnesses can generate considerable economic losses for any country, and it has been estimated in Australia and New Zealand at US$1.289 billion and $86 million, respectively, per year. Food products such as meat and milk contribute highly to the New Zealand economy and constitute about 60% of total exports. Thus, there is a demand for developing food safety programmes to protect both the New Zealand economy and also consumers’ health. The considerable time given to the food loss and waste topic is for several reasons, 00including the issue of food insecurity and famine starvation. The fact is that the world population is increasing and is set to reach more than 9 billion by 2050 and this growth will require at least 70% more in food production. Studies on edible food waste have stated that waste food can have an impact on improving food security and opening a window of opportunity to feed more people. On the one hand, information about food waste will help in the development of new practices to decrease waste. On the other hand, the severe impact of microbial food outbreaks on society is increasing the motivation to study the estimated costs to the community of these outbreaks resulting from foodborne illnesses. In this context, my study will focus on: (i) the local and international impact of a food scare that occurred in August 2013 on New Zealand’s economic well-being; (ii) collecting data for food microbe-associated international outbreaks between 2011-2015 and correlating this with food safety and security; and (iii) examining the amount and sources of food waste produced by New Zealand households, takeaway shops and restaurants in the Canterbury region, and identifying possible recommendations to improve food security through food safety management. It has been observed that operations which were involved at any stage on the food supply should apply an effective food safety system to minimize foodborne incidents and food loss. However, different hazards could occur in each stage on the FSC and result in a food scare or foodborne incidences, hence, that could negatively influence the food security situation.