Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsContamination ControlTesting & AnalysisMicrobiologicalLaboratory ManagementMethodsMicrobiological

WHO Provides Step-by-Step Guide on Use of WGS for Foodborne Illness Surveillance, Response

By Food Safety Magazine Editorial Team
scientist conducting WGS experiment

Image credit: NCI via Unsplash

November 10, 2023

The World Health Organization (WHO) recently published a three-part guide describing how whole genome sequencing (WGS) can be used as tool to strengthen foodborne illness surveillance and response. The first part covers WGS for foodborne disease surveillance and response, the second part relates to WGS for outbreak investigations, and the third part discusses WGS for routine surveillance.

First, the guide explains the minimum capacity requirements of a foodborne illness surveillance and response system prior to considering the implementation of WGS. The requirements include epidemiological capacity for detecting outbreaks and conducting outbreak investigations, laboratory capacities to test clinical specimens, and capacity within the food safety system in order to respond to events and carry out control measures.

For epidemiological capacity, there must exist a functional event-based surveillance system, rapid risk assessment, and the ability to conduct epidemiological investigations during outbreaks. For a country’s laboratory capacity, it is important that specimens from the field can be tested and foodborne pathogens can be identified. There also needs to be a designated laboratory with the required experience and resources to routinely culture and identify priority foodborne pathogens such as Salmonella, Listeria monocytogenes, and Shiga-toxin producing Escherichia coli (STEC).

A laboratory quality management system also needs to be in place before a country considers using WGS. Capabilities in the food safety sector depend on whether appropriate food and environmental samples can be collected during foodborne illness outbreaks, samples can be tested at a laboratory, there are food safety laws and regulations to support control measures, and food safety personnel can control the distribution of implicated food items. WHO provides an assessment tool to audit existing capacities, which can then be used to determine which of two options should be chosen for the implementation of WGS: for outbreak investigations or for the enhanced surveillance of foodborne pathogens.

The WHO guide defines how WGS can be used for outbreak and surveillance. Often, the initial application of WGS related to foodborne illness is in the context of an outbreak investigation. WHO stressed the importance of identifying the goals and objectives of WGS use within an existing surveillance or outbreak response system. Articulating such goals and objectives makes it possible to review the options for sequencing, which include outsourcing all or parts of WGS, or using a public health laboratory.

The availability of human and financial resources is key to using WGS for surveillance and outbreak response. Both the outbreak and surveillance sections contain step-by-step guidance on implementing WGS. The approach is the same, even though the context is different, and is listed as follows:

  1. The first step is to form a working group of relevant stakeholders
  2. The second step involves describing what already exists in the surveillance or outbreak response system
  3. The third step contains advice on building a business case for WGS, and how to communicate effectively to engage decision-makers to see the value in WGS.

Once there is a commitment to using WGS, WHO provides guidance on how to run and evaluate a pilot study. Pilot studies are useful in determining how WGS will work for future surveillance and outbreak investigations of foodborne illnesses.

KEYWORDS: foodborne illness guidance outbreak response surveillance WHO whole genome sequencing

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Fsm purple logo 200x200

The Food Safety Magazine editorial team comprises Bailee Henderson, Digital Editor ✉; Adrienne Blume, M.A., Editorial Director; and Stacy Atchison, Publisher.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Food Type
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Food Prep/Handling
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Contamination Control
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Corporate manager talking with factory employees

Turning Resistance into Opportunity: Motivating Change in the Food Industry

Image of baby being fed infant formula

HHS Budget Request Beats Familiar Drum

Two men standing in a produce storage facility having a discussion.

Staying Compliant With FSMA

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

May 11, 2026

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • world map with han holding magnifying glass over it

    New WHO Alliance for Food Safety to Increase Global Capacity for Foodborne Illness Surveillance

    See More
  • 3d rendering of robotic hands holding aloft a blue brain that says AI

    UKHSA Explores AI Surveillance of Online Reviews for Foodborne Illness Outbreak Investigations

    See More
  • DNA strand

    Study Shows Impact of WGS on Foodborne Illness Outbreak Detection in Canada

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing