Emerging and evolving microbial foodborne pathogens

The epidemiology of foodborne diseases has changed rapidly in the last two decades. Emergence of newly recognized foodborne pathogens has significantly contributed to this change. Several pathogens have newly emerged as, or have the potential to be, important foodborne pathogens, including Escherichia coli O157:H7 and other enterohaemorrhagic E. coli, Salmonella typhimurium Definitive Type 104, Cryptosporidium parvum, Cyclospora cayetanensis, Arcobacter butzleri and Helicobacter pylori. Others such as Campylobacter jejuni and Listeria monocytogenes have been recognized pathogens for many years but have only in the past two decades been determined to be predominantly foodborne. Although approaches such as hazard analysis critical control point (HACCP) programs will significantly improve safety of our food supply, changes in food processing, products, and practices, and human behaviour will influence the emergence of foodborne pathogens into the next century.