Mitigating foodborne threats: Advances in food microbiology and pathogen control

Emma Johansson

doi:10.35841/aafmy-9.1.250

Commentary - Journal of Food Microbiology (2025) Volume 9, Issue 2

Mitigating foodborne threats: Advances in food microbiology and pathogen control

Emma Johansson^*

Department of Food Science, Lund University, Sweden

*Corresponding Author:: Emma Johansson
Department of Food Science
Lund University, Sweden
E-mail: emma.johansson@lunduniv.se

Received: 01-Mar-2025, Manuscript No. AAFMY-25-166517; Editor assigned: 03-Mar-2025, PreQC No. AAFMY-25-166517(PQ); Reviewed: 17-Mar-2025, QC No AAFMY-25-166517; Revised: 24-Mar-2025, Manuscript No. AAFMY-25-166517(R); Published: 31-Mar-2025, DOI:10.35841/aafmy-9.2.251

Citation: Johansson E. Mitigating foodborne threats: Advances in food microbiology and pathogen control. J Food Microbiol. 2025; 9(2):251

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Abstract

Introduction

The safety and integrity of global food systems have increasingly come under scrutiny due to the persistent threat posed by foodborne pathogens and microbial contamination. As the global population grows and food production scales up, ensuring microbiological safety becomes not only a public health priority but also an economic and environmental imperative. Food microbiology—the study of microorganisms that inhabit, create, or contaminate food—has evolved dramatically with new technologies aimed at controlling contamination and enhancing food safety across the supply chain [1].

Foodborne illnesses result from the ingestion of food contaminated with bacteria, viruses, or parasites. Pathogens like Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, and Campylobacter jejuni are common culprits, responsible for millions of illnesses and thousands of deaths annually. Contamination can occur at any stage of the food supply chain—from production and processing to distribution and consumption. Unsanitary practices, improper storage conditions, and cross-contamination are major contributors [2].

Modern food microbiology focuses on identifying these microbial threats early and accurately, using molecular diagnostics, culture-independent testing methods, and genomic sequencing. These tools have revolutionized how scientists and food safety authorities trace outbreaks, identify contamination sources, and implement control strategies [3].

Emerging technologies such as real-time PCR, biosensors, next-generation sequencing (NGS), and MALDI-TOF MS (Matrix-Assisted Laser Desorption Ionization–Time of Flight Mass Spectrometry) have significantly improved the speed and sensitivity of microbial detection. These techniques allow for the rapid identification of pathogens even in complex food matrices, reducing the time between contamination and response. Moreover, whole-genome sequencing (WGS) enables high-resolution tracking of pathogens across outbreaks and across borders. The global integration of WGS databases helps regulators and industries collaborate in real-time for quicker containment of microbial threats [4].

A critical aspect of modern food microbiology is predictive microbiology—the application of mathematical models to predict microbial behavior under specific environmental conditions. By modeling variables such as temperature, pH, and moisture, scientists can predict how pathogens grow or decline over time in a food product [5].

This predictive approach aids food manufacturers in designing safer products and setting appropriate storage and shelf-life parameters. Risk-based assessments based on microbial behavior allow for more targeted and effective hazard control measures, in line with Hazard Analysis and Critical Control Point (HACCP) systems. Controlling microbial contamination involves both traditional methods and novel interventions. While thermal processing, irradiation, and chemical sanitizers have long been used, current trends emphasize more sustainable and consumer-friendly alternatives. These include: Natural antimicrobials like essential oils and bacteriocins Biocontrol agents, such as bacteriophages that target specific pathogens High-pressure processing (HPP) and pulsed electric field (PEF) technologies Cold plasma treatments that deactivate microorganisms without altering food quality These technologies minimize the need for synthetic preservatives and align with consumer demand for clean-label foods [6].

The implications of foodborne diseases extend beyond immediate illness. Long-term complications such as hemolytic uremic syndrome (HUS), reactive arthritis, and neurological disorders have been linked to foodborne pathogens. Moreover, microbial contamination contributes to food loss and waste, exacerbating environmental burdens [7].

The food industry bears the cost of recalls, loss of consumer trust, and regulatory penalties. Therefore, proactive food microbiology strategies serve not just to protect public health but also to uphold the economic sustainability of the food sector [8].

International food safety bodies like the World Health Organization (WHO), Codex Alimentarius Commission, and European Food Safety Authority (EFSA) play a pivotal role in standardizing microbiological criteria and promoting best practices. Collaborative global surveillance systems like PulseNet and FoodNet help in early outbreak detection and epidemiological analysis. For nations and industries, aligning with global standards and investing in food microbiology infrastructure ensures better preparedness for future threats and builds resilience into food systems [9, 10].

Conclusion

The field of food microbiology is at the forefront of defending the global food supply against foodborne pathogens and microbial contamination. Through cutting-edge detection technologies, predictive modeling, and innovative control methods, it offers powerful tools for enhancing food safety. As food systems become increasingly global and complex, continued investment in food microbiology research, surveillance, and policy integration is crucial. A science-based, proactive approach will not only protect public health but also ensure trust in the food we consume every day.