Microbiological Food Safety

Microbiological Food Safety

Providing science-based guidance on microbial issues for more efficient food safety systems

Task Force Information

Objectives and list of Task Force
members

Contact Information

Contact details in case you have specific questions

Activity Overview

Overview of ongoing and upcoming activities

Expert Groups

Objectives, output and list of experts involved in each activity

Publications

List of publications of this
Task Force

Multimedia

Links to Task Force related documents, recordings and much more...

Completed Expert Groups

Details including experts involved of each activity

Task Force Information

Objectives

The Task Force aims at facilitating the development of harmonised, science-based approaches to predict and prevent risks. Those approaches may serve as decision-making support for regulators and food industry. Reviewing the existing knowledge on current and (re-)emerging pathogen behaviour and ecology is also key.

The Task Force will also try to answer the reason why the pathogens persist by detecting and typing methods, as well as reviewing potential control options available.

Task Force Members

WP DataTables

* Scientific Advisors

Contact Information

For more detailed information, please contact Konrad Korzeniowski at kkorzeniowski@ilsieurope.be

Activity Overview

Ongoing

- Microbiological Risk-Based Decision Tool for Use of Dried Spices and Herbs, Dried Vegetables, and Dried Fruits in Foods

Expert group on Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods. The objective is to identify the microbiological hazards associated with dried spices, herbs, vegetables, and fruits. Provide a review of the current state of knowledge regarding the incidence and prevalence of foodborne pathogens in dried spices, vegetables, and fruits and how they get contaminated.

Start: May 2022 - End: Oct 2025

- The Impact of Sampling Procedures on the Performances of Microbiological Methods

Risk management considers results of risk assessment and of routine tests made on samples, taken during production and on finished products. Taking high numbers of samples results in high workload for laboratories. Therefore, compositing (or pooling) samples is often used. Yet the implications of different pooling methods are often poorly understood. Can pooling improve sampling calculations and risk management? A new Expert Group will detail the advantages and disadvantages - as well as consequences in terms of results – of different pooling approaches.

Start: November 2024 - End: November 2026

- When Are Bacilli and Clostridia a Microbial Food Safety Issue?

Spore-forming bacteria, notably Bacillus and Clostridium species, present a critical challenge in the food industry because their highly resistant endospores survive standard preservation treatments like pasteurization. The aim of this activity is to prepare a guidance document on which foods are of concern for spore forming microorganisms, and why. Specifically, it will be reviewed which species of the genus Bacillus and Clostridium are of concern, separating between pathogenic, agents of spoilage and distinguishing beneficial species.

Start: June 2026 - End: June 2028

 

Expert Groups

Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods

Background and Objectives

Expert group on Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods. The objective is to identify the microbiological hazards associated with dried spices, herbs, vegetables, and fruits. Provide a review of the current state of knowledge regarding the incidence and prevalence of foodborne pathogens in dried spices, vegetables, and fruits and how they get contaminated.

Output

This activity will result in a developing a practical risk-based decision tool for the use of dried spices, herbs, vegetables, and fruits for food safety and research & development professionals, including food industry examples.

Expert Group Members

 

WP DataTables

The Impact of Sampling Procedures on the Performances of Microbiological Methods

Background and Objectives

This activity will critically examine the impact of sample compositing (pooling) on microbiological risk management in the food industry. Exploring various sampling plans and statistical considerations, it will address the challenges laboratories face in analysing multiple food samples. The study aims to elucidate the advantages, disadvantages, and consequences of different compositing techniques on the detection of pathogens, emphasizing the need for rigorous validations.

Output

The activity is meant to clarify the effect pooling will have on results and thereby showing capabilities, restrictions and limitations of pooling approaches in conjunction with risk management.

Expert Group Members

WP DataTables

 

When Are Bacilli and Clostridia a Microbial Food Safety Issue?

Background and Objectives

Spore-forming bacteria, notably Bacillus and Clostridium species, present a critical challenge in the food industry because their highly resistant endospores survive standard preservation treatments like pasteurization, leading to both product spoilage and severe foodborne illness. This persistent threat is further complicated by the rising consumer demand for minimally processed and plant-based alternatives, which often contain significantly higher initial spore loads and cannot withstand rigorous sterilization without compromising product quality. Consequently, there is an urgent industry need for practical, risk-based guidance that outlines category-specific processing conditions and targeted mitigation strategies to safely manage spore survival and outgrowth in both conventional and novel foods.

Output

The aim of this activity is to prepare a guidance document on which foods are of concern for spore forming microorganisms, and why. Specifically, it will be reviewed which species of the genus Bacillus and Clostridium are of concern, separating between pathogenic, agents of spoilage and distinguishing beneficial species. A narrative literature review will help to identify which foods have been previously associated with pathogenic and spoilage species. For the foods of concern, the aim is to elucidate to what extent the raw ingredients contribute to the risk, and to what extent processing steps. Potential data gaps (in novel and plant based alternative) and overall risk mitigation strategies will be identified.

Expert Group Members

WP DataTables

Publications

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Multimedia

One-Pager

Webinars

Completed Expert Groups

Overview of completed activities

- Environmental Monitoring in Dry production environments – Are we looking for the right thing(s) / microorganism?

- Process Validation Study Protocols for Control Measures of Foodborne Pathogens in Foods