The Centers for Disease Control and Prevention (CDC) in the US estimates that some 48 million Americans fall ill every year from a foodborne illness, with 128,000 hospitalisations and 3,000 deaths. The CDC ranks Norovirus as the main culprit when it comes to illness, closely followed by Salmonella, Clostridium perfringens and Campylobacter. But, in relation to hospitalisations and deaths, Salmonella is out in front as the leading cause with as many as 26,500 hospitalisations and 420 deaths every year.
Across the Atlantic, the European Food Safety Authority also found that, for 2021, Salmonella was the most frequent cause of a foodborne outbreak, accounting for nearly 20% (773) of the total number. The EFSA further found that the most common source of a Salmonella outbreak related to “eggs, egg products, and mixed foods – meals compared of various ingredients”.
Better testing for pathogens
While those figures still put pathogen outbreaks below pre-pandemic figures, the EFSA and the European Centre for Disease Prevention and Control report an overall increase for 2022. The number of outbreaks related to Listeria monocytogenes was the highest ever reported, which the EFSA says could be related to the increasing use of whole genome sequencing which allows “scientists to better detect and define outbreaks”.
“Whole genome sequencing, now widely used by public health agencies, can map the DNA of any pathogenic bacteria found in food and allow comparisons with samples taken from infected people or other contaminated food,” says Hiscox London Market’s David Burke – Product Recall Line Underwriter.
“Whole genome sequencing, now widely used by public health agencies, can map the DNA of any pathogenic bacteria found in food and allow comparisons with samples taken from infected people or other contaminated food,” says Hiscox London Market’s David Burke – Product Recall Line Underwriter. “The CDC used this technique in relation to a 2020 outbreak linked to enoki mushrooms; finding a match to Canadian samples which then enabled them to locate the source of the infection to mushrooms imported from South Korea. Consequently, scientists are better able to find and trace outbreaks.”
Other changes related to enhanced sampling and testing by manufacturers could also be finding more pathogens, adds Burke, “while factors such as ingredient changes, demographic shifts exposing more vulnerable people to foodborne illness, and anti-microbial resistance might also be pushing up the incidence of pathogen outbreaks. Climate change is another possibility given how environmental shifts such as increased temperatures, flooding and drought can help to spread pathogens.”
Pathogens are inevitable
While more research will be needed to conclude whether food safety itself has declined or other factors are leading to an increased incidence of outbreaks, it is inevitable that food and beverage manufacturers need to plan for the discovery of foodborne pathogens, says Burke: “Pathogens like Listeria monocytogenes are problems that manufacturers cannot avoid but they can mitigate the financial and reputational downside by having a rigorous testing regime that is embedded into the culture of their manufacturing site. It is much less damaging to catch a pathogen early on when it may have only infected a few days’ worth of manufactured product rather than a bigger recall later and a longer closure of a factory.” Poor hygiene can have a severe impact on a business, adds Burke, and while that impact varies depending on the geographical jurisdiction, the consequences can include unlimited fines and a custodial sentence.
“Pathogens like Listeria monocytogenes are problems that manufacturers cannot avoid but they can mitigate the financial and reputational downside by having a rigorous testing regime that is embedded into the culture of their manufacturing site." Says Burke.
Double down on the risk
Unfortunately, even the most robust risk management systems can’t negate the risk entirely, Burke says, and businesses need to be prepared. “The financial impact of the closure and clean-up of a factory and the associated recall expenses can be huge. Food and beverage manufacturers need to double down on the ever-present risk of their products becoming contaminated by some form of pathogen and have a clear and effective incident response plan in place should a problem arise and their business be forced into a clean-up and product recall exercise. This is where buying product contamination insurance can come into its own when it comes to putting the company’s finances back on track.”
“The financial impact of the closure and clean-up of a factory and the associated recall expenses can be huge." Says Burke.
