Emerging food safety issues

We are now in modern food industry era. Food productions are much safer than what have been practiced in past several decades. However, a report suggested, foods are still regarded as a crucial disease carrier, giving 200 names of diseases and 90% of total illnesses.

In a decade ago, faecal and intestinal microbial contaminations dominate the cause of pathogenic induced illnesses. Today, as presented in a report, the trend is shifting from some well known pathogens, like Esch. coli and Staph. aureus to strains of Salmonella, Camphylobacter, and Norwalk virus. The latters contribute more than 10 millions of infections on the globe, claiming nearly 700 lifes. With regard to the severity of disease, Listeria monocytogenes is the top killing bacteria, giving 20% rate of death from nearly 2500 reported cases.

An IFT expert report puts a classification of risk sources on food-borne illness caused by microorganisms: human/host, pathogens, and exposure. With regard to current practice in hygiene and sanitation standards, the approach should be aimed to reduce the all three contributors, hence reducing food-borne likelihood significantly. In so doing, to push better practises in food industry and trading requires better cooperation between many stakeholders.

Research has produced better knowledge in establishing safer food throughout the time. Heating, pasteurization, and sterilization are main components and play a large role in food productions. Quick freezing, controlled atmosphere packaging, and aseptic processing come as next generation of food treatments.

(to be continue...)


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