Abstract: Cross-contamination of foodborne pathogenic bacteria is a widespread phenomenon in food processing and production, storage and transportation, and household consumption. It is regarded as one of the important causes of foodborne disease outbreaks. Using mathematical models to simulate the transfer of foodborne pathogenic bacteria in different food media enhances our understanding of the pattern of transmission of the pathogens through cross-contamination. Determining the key links in the microbial cross-contamination by combined use of cross-contamination modelling with microbiological risk assessment and designing novel antimicrobial coatings will effectively prevent and control the occurrence of microbial cross-contamination. Therefore, this article reviews the food safety problems caused by cross-contamination of pathogenic bacteria in the food industry and household settings, and provides a detailed overview of the latest progress in mathematical modelling of cross-contamination of foodborne pathogenic bacteria, and describes the application of microbial risk assessment combined with hazard analysis and critical control point (MRA-HACCP) and antimicrobial coatings in the prevention and control of cross-contamination of foodborne pathogenic bacteria from the perspectives of both global control and source control. It concludes with an outlook on future research and control strategies for foodborne pathogen cross-contamination.

Key words: foodborne pathogenic bacteria; cross-contamination; mathematical modelling; risk assessment; prevention and control strategies