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Foodborne pathogen survival during biological waste treatment. What we know and we need to know Volume 19, issue 1, January-February 2020

Authors
1 Deloitte Développement Durable
185, avenue Charles de Gaulle
92200 Neuilly-sur-Seine
France
2 ADEME
Service mobilisation et valorisation des déchets
20, avenue du Grésillé
49000 Angers
France
3 In Extenso : Les Algorithmes – Thalès B
2000, route des Lucioles
Sophia Antipolis
06410 Biot
France
* Tirés à part

Microorganisms (bacteria, viruses, and parasites) have been a major cause of sanitary issues in the food industry for many years. Researchers have studied pathogens’ survival in food products and by extension in food waste during treatment. The aim of our study was to review the literature on the survival of pathogenic microorganisms when biological waste matter is treated (by anaerobic digestion, composting, crushing, or drying) as well as in the environment (especially water and soil). Exposure to these microorganisms can cause considerable contamination (e.g. during neighborhood composting or via crops contaminated by compost used an organic amendment). This review summarizes the main results reported about pathogenic microorganism survival in various waste treatment processes. After analyzing the data collected, we suggest further experiments to improve scientific knowledge about the survival of certain microorganisms associated with specific treatment methods. The microorganisms selected are harmful to humans, and the current literature provides sparse data on their survival during waste treatment.