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The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby altering the landscape of foodborne illness epidemiology. The escalating frequency of these events underscores the need for a comprehensive re-evaluation of preventive strategies. The occurrence of novel species of bacteria, viruses, parasites, and unusual biotoxins from unexpected sources has challenged the previous limits that had been set to prevent foodborne illness outbreaks. The repercussions, ranging from detrimental effects on public health to economic burden, are influenced by a myriad of factors affecting the evolution of foodborne pathogens and emerging ailments. Among these factors are shifts in population demographics and behaviors, especially dietary patterns, as well as climate extremes, advances in more precise pathogen detection, microbial adaptation, evolving agricultural practices, and transformative changes within the food industry. This review critically examines the impact of technological metamorphosis along the food chain, encompassing production, processing, handling, packaging, storage, transportation, and industry demographics on the dynamics influencing the emergence of foodborne pathogens. Additionally, potential solutions to mitigate and manage this escalating issue are proposed. [ABSTRACT FROM AUTHOR]

Several foodborne illness outbreaks caused by Salmonella enterica have been associated with the presence of biofilms, particularly on food contact surfaces. The objectives of the current study were: i) to assess the minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of Aleppo pine essential oil (APEO) against 5 S. enterica serotypes and their mixture in Tryptone Soy broth at 37 °C and, ii) investigate the antibiofilm activity of two mixtures of 3 hydrolytic enzymes (5% protease, 2.5% α-amylase, and 0.5% lipase or 10% protease, 5% α-amylase, and 1% lipase at 50 °C for 30 min, and APEO at 1, 2 and 4 MIC at 25 °C for 10, 20 or 30 min) as well as sequential use of enzyme mixtures and APEO against S. enterica on stainless steel and plastic surfaces. The results showed that the MIC and MBC values of APEO against S. enterica strains and their mixture were 250–500 μg/ml and 1000-4000 μg/ml, respectively. In general, the antibiofilm activity of enzymes and APEO increased as the concentration increased and exposure time was extended. The results showed that a 1.8 log CFU/coupon reduction (p < 0.05) was obtained using 4 MIC APEO for 30 min at 25 °C. The enzyme-based mixture containing 10% protease, 5% amylase and 1% lipase at 50 °C for 30 min reduced the microbial load of S. enterica in biofilms on stainless steel and plastic surfaces by 2.1 log CFU/coupon (p < 0.05). However, a sequential two-step treatment based on a mixture of 10% protease, 5% α-amylase, and 1% lipase for 30 min at 45 °C followed by 4 MIC APEO for 30 min at room temperature reduced the S. enterica cells in biofilms on stainless steel by 4.6 log CFU/coupon (p < 0.05). These results indicated that enzyme-APEO treatments may be applied as a natural alternative to overcome biofilm formation by S. enterica in the food industry. • MIC and MBC of APEO against Salmonella were 250–500 and 1000-4000 μg/ml, respectively. • Washing surfaces with 4MIC APEO for 30 min at 25 °C reduced S. enterica biofilm by 1.8 log. • Use of enzyme mixture for 30 min at 50 °C reduced S. enterica biofilm on surfaces by 2.1 log. • Sequential use of enzyme mixture and 4MIC APEO yielded 4.6 log reduction in biofilm. • Enzyme-APEO treatments may be used to overcome biofilm formed by S. enterica. [ABSTRACT FROM AUTHOR]