Emerging foodborne pathogens

A recent report by Food Poisoning News highlighted the risks of emerging foodborne pathogens, some of which we have not encountered before.  One of the key factors driving the emergence of these pathogens is the globalisation of food production and distribution.  Climate change is another contributing factor, as rising temperatures and shifting weather patterns create favorable conditions for the growth and survival of certain microorganisms.

Additionally, changes in agricultural practices, such as the use of antibiotics in livestock, have led to the development of antibiotic-resistant strains of bacteria, further complicating efforts to control foodborne illnesses. 

While Salmonella and E. coli remain significant threats, several lesser-known pathogens are beginning to capture the attention of researchers and public health officials. One such pathogen is Cronobacter sakazakii, a bacterium that has been linked to severe infections in infants, particularly those consuming powdered infant formula. Although rare, Cronobacter infections can lead to meningitis, sepsis, and even death.