Strengthening of the Italian Research Infrastructure for Metrology and Open Access Data in support to the Agrifood
Food Safety: Ensuring Consumer Health in a Changing Climate
Food safety must be guaranteed by properly managing chemical, biological, and physical risks throughout the entire agri-food chain, from primary production to distribution and consumption. Scientific research plays a key role in supporting the production system and protecting consumer health.
In this regard, a recent report published by EFSA highlights an increase in bacterial contamination of bivalve molluscs.
Bivalve molluscs, widely consumed animal-based foods, represent a significant economic resource, especially for coastal regions. However, they can also be hazardous carriers of FoodBorne Diseases (FBDs), particularly when consumed raw or undercooked. Moreover, the impacts of climate change and antibiotic resistance demand targeted and stricter control measures to mitigate consumer risks.
According to Professor Tiziana Pepe, Lecturer at the Department of Veterinary Medicine and Animal Production at the University of Naples Federico II (partner of the METROFOOD-IT Consortium), particular attention must be paid to the increase in CO2 emissions from human activities. “Climate change is profoundly transforming marine ecosystems, affecting temperature, salinity, and the chemical composition of the oceans. Rising Sea Surface Temperatures (SST) have significantly altered the distribution of marine species and habitat structures. Warmer waters encourage the growth of mesophilic pathogenic microorganisms, which thrive in these conditions. Extreme weather events, such as storms and floods, also affect salinity levels, promoting the development of halophilic and halotolerant bacteria.”
Numerous studies have highlighted a significant correlation between increased SST and the proliferation of Vibrio spp. These aquatic bacteria, primarily found in coastal marine and brackish waters with warm or moderate salinity, include many species linked to human and animal infections. Increased SST promotes the proliferation of Vibrio spp. year-round (not just in warmer months) and facilitates their spread to new geographic areas, including temperate regions in Northern Europe where their presence was previously limited.
Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae are the main species responsible for FBDs associated with the consumption of bivalve molluscs such as oysters, mussels, and clams. As filter feeder organisms, bivalve molluscs play a crucial role as bioindicators of marine ecosystems, retaining not only nutrients but also chemical contaminants and microorganisms. Human transmission occurs primarily due to the habit of eating raw or undercooked mollusks that are not subjected to adequate thermal treatments to inactivate potential pathogens,” emphasizes Prof. Pepe. “Additionally, high temperatures in marine environments favor bacterial replication and close interaction. This condition facilitates the acquisition of resistance genes through horizontal gene transfer and may also promote the expression of virulence and resistance genes.”
To mitigate risks, best practices in the production phase are well-established. Food operators should minimize the presence of vibrios in bivalve molluscs by employing preventive measures such as:
- Maintaining the cold chain during processing, transport, and storage.
- High-pressure processing.
- Irradiation
- Thermal treatments and long-term freezing
- Depuration
During commercialization and consumption, high hygiene standards, proper handling, and adequate cooking, particularly for vulnerable populations, are recommended.
Scientific research also has a vital role to play. It is essential to support studies and adopt an integrated approach that includes continuous marine ecosystem monitoring, predictive models to identify critical areas and periods, and the implementation of targeted preventive measures. Ensuring adherence to “best practices” through analytical controls and raising consumer awareness of safe consumption practices based on reliable and up-to-date risk management data is also crucial.
“To effectively manage the risk associated with the spread of Vibrio spp., it is necessary to develop predictive models based on environmental parameters such as temperature, salinity, climatic conditions, and the frequency of extreme events. These models can help identify highly exposed areas and enable temporal-geographic mapping. Such data should be integrated with information on Vibrio spp. ecology to allow precise and dynamic assessments of associated microbiological risks and facilitate targeted interventions like the temporary closure of harvesting areas during critical periods. Concurrently, monitoring methods should be enhanced with advanced molecular techniques such as qPCR and portable analytical tools for rapid and accurate contamination detection in molluscs and seawater. This would improve detection capabilities, enabling timely responses and significantly enhancing contamination control,” concludes Prof. Pepe.
From a food safety perspective, which is one of the primary objectives of the METROFOOD-IT infrastructure, it is essential to promote research and technological development to guarantee an adequate control system capable of quickly identifying contamination by biological, physical, or chemical agents that may endanger consumer health. METROFOOD-IT leverages its analytical capabilities to provide advanced services supporting the agri-food sector, committed to ensuring food safety.