Stefania Cesarano
Key Account Manager, NEMIS Technologies AG
As common foodborne pathogens become increasingly resistant, the global challenge to food safety intensifies, demanding immediate action to protect public health and economic stability.
Foodborne infectious diseases are illnesses caused by consuming contaminated food or beverages. Several common pathogens, such as Listeria monocytogenes, Salmonella spp or E. coli, are responsible for these diseases, each with its own symptoms and complications.
Innovations in foodborne pathogen detection
Implementing rapid detection methods in food production areas, such as the NEMIS N-Light™ System, enables proactive identification of potential contamination hotspots in food facilities. Continuously monitoring the environment for pathogens (PEM) enables targeted interventions to maintain food safety standards throughout the supply chain.
Early detection empowers food producers to implement preventive measures, such as sanitation protocols, to halt contamination within production areas and prevent cross-contamination in the food supply chain.
They must take extra precautions,
including practising safe hygiene
and avoiding high-risk foods.
Pillars of prevention and ‘YOPI’ group
Prevention is key in combating foodborne infectious diseases. This includes practising safe food handling, cooking and storage techniques and promoting food safety regulations and education to reduce the risk of contamination and illness.
Producers and regulators must implement rigorous food safety measures to mitigate contamination risks. Infectious foodborne illnesses pose serious risks to vulnerable populations like the YOPI group. They must take extra precautions, including practising safe hygiene and avoiding high-risk foods.
Young: children’s growing immune systems make them more vulnerable to foodborne illnesses. Old: elderly individuals with weakened immune systems and health issues are at higher risk. Pregnant: changes in the immune system during pregnancy increase susceptibility to certain foodborne illnesses. Infections can harm both the mother and foetus. Immunosuppressed: those with weakened immune systems, like chemotherapy or organ transplant patients, face severe illness risks from contaminated food.
Ensuring a healthier tomorrow
Food producers are responsible for proactively addressing biological hazards by embracing robust frameworks such as Good Manufacturing Practices (GMP) and implementing a strong HACCP concept (Hazard Analysis and Critical Control Points).
Producers safeguard products, ensuring consumer trust and safety globally through consistent adherence to standards. Dedication to high food safety standards fosters industry growth while prioritising health and wellbeing for everyone.
