**2. Factors enhancing microbial foodborne outbreaks worldwide**

The increase in the global burden of foodborne diseases constitutes a concern to governments and food operators today than a few years ago. Identification of emerging pathogens (or environmentally adapted) causing life-threatening conditions, introduction of ethnic foods, environmental changes, food security aspects, migrant populations, the ease of worldwide shipment of fresh and frozen food, and the development of new food industries including aquaculture are some of the reasons for this concern. Over the past years, foodborne diseases caused by bacteria, viruses, parasites, and prions have been prioritized by governments of industrialized countries generating substantial media attention.

However, to monitor foodborne diseases, an effective surveillance system at the local, national, and international levels should be implemented. The appearance of multistate outbreaks (i.e., contamination in a commercial product occurring in one country and affecting persons in several other countries, or tourists being infected abroad and possibly transmitting the pathogen to others at home) contributes to the increase in the number of illnesses at interna‐ tional level. Currently, funding sources are not easily available for non-developed countries and regions where most of the information comes from passive reporting mechanisms [12]. In the industrialized countries, a need for funding sources allocated to the improvement of foodborne disease surveillance, and control is required.

Several factors (such as environmental, socioeconomic, chemical, physical, and biological) are influencing on such public concern.

Environmental factors such as weather influence the transport and dissemination of microbial hazards via rainfall and runoff and their survival and/or growth through according to temperature or humidity conditions [13]. It is shown that the increase in climate variability influences on current and future deficiencies in areas, such as watershed protection, infra‐ structure, and storm drainage systems, thus enhancing the risk of food contamination events. More knowledge is needed about transport processes and fate of microbial hazards to predict risks associated to weather variability. In this sense, application of existing technologies such as molecular fingerprinting to track contaminant sources could be expanded.

On the other hand, despite of the development of novel traceability systems and inspection controls, infectious diseases still remain a leading cause of global disease burden with high morbidity and mortality in non-developed countries. The emerging and re-emerging diseases have been a big impact at socioeconomic and public health levels. Their control requires continuing surveillance, research and training, better diagnostic facilities, and improved public health system. Food safety is of particular concern in a developing country context given the higher incidence of foodborne illnesses and their associated economic and social cost [14]. Furthermore, the economic and social changes associated with development (i.e., urbanization, changes in food production systems, and consumption patterns) could increase the risk of emerging foodborne illnesses. This recognizes the connections between disease and socioeco‐ nomic factors such as poverty and malnutrition and the wider economic, social, physical, and cultural environment in which people live [15]. Promotion of trade together with improvement of agricultural and animal practices at primary production will definitely help developing countries to better manage food safety. Improving food safety in international trade would also require numerous policy and technical interventions that include an effective market access; a better analysis of the costs and benefits of global trade rules for developing countries or integration of developing countries into the global economy [16].

Besides environmental and socioeconomic factors, according to the Center for Disease Control and Prevention (CDC), the absence of control, a key elementary factor along the production chain, contributes to the extension of foodborne outbreaks, some of them affecting to food service centers:

