Rapid Communication - Journal of Food Nutrition and Health (2023) Volume 6, Issue 2
Contaminated Cuisine: The Health and Economic Impacts of Food Contamination
Department of Medical Research, China Medical University, Taichung, Taiwan.
- *Corresponding Author:
- Saman Attiq
Department of Medical Research
China Medical University
Received:26-Mar-2023, Manuscript No. AAJFNH-23-97666; Editor assigned: 31-Mar-2023,PreQC No.AAJFNH-23-97666(PQ); Reviewed:14-Apr-2023,QC No AAJFNH-23-97666; Revised:18-Apr-2023, Manuscript No. AAJFNH-23-97666(R); Published:25-Apr-2023,DOI:10.35841/aarrgs-6.2.145
Citation: Attiq S. Contaminated cuisine: the health and economic impacts of food contamination. J Food Nutr Health.2023;6(2):145
Microbial tainting of corresponding food sources jeopardizes small kids of creating gastrointestinal diseases and could be decreased by improved hand washing and food cleanliness rehearses. We planned to distinguish which advanced food cleanliness rehearses are related with decreased correlative food tainting in a provincial populace in Bangladesh. We gathered cross-sectional information on detailed and noticed maternal food cleanliness ways of behaving and estimated Escherichia coli considers a mark of microbial defilement in correlative food tests from 342 offspring of ladies signed up for the Food and Agrarian Ways to deal with Decreasing Unhealthiness preliminary in Sylhet, Bangladesh. We utilized multivariable strategic relapse to analyze relationship of food cleanliness ways of behaving with food defilement.
Persistent organic pollutants, Food contamination, Human health, Food safety, Environmental contaminants.
Food contamination is a serious issue that affects millions of people worldwide. It is the presence of harmful substances, such as bacteria, viruses, chemicals, or other toxins, in food that can cause illness or even death. Contaminated food can come from a variety of sources, including farms, processing facilities, and restaurants, and can affect anyone who consumes it. In this article, we will explore the causes, effects, and prevention measures of food contamination..
Causes of food contamination
There are several causes of food contamination, including: Poor hygiene: One of the main causes of food contamination is poor hygiene. When food handlers do not wash their hands or use proper sanitary practices, they can transfer harmful bacteria to the food they are handling. Contaminated water: Water is an essential component of food production, but it can also be a source of contamination. If the water used in food processing or irrigation is contaminated with harmful bacteria or chemicals, it can contaminate the food as well. Cross-contamination: Cross-contamination occurs when harmful bacteria from one food source are transferred to another. This can happen when food is stored improperly, or when equipment or utensils are not properly cleaned. Contaminated ingredients: The ingredients used in food production can also be a source of contamination. For example, if meat from an animal that was infected with a disease is used in food production, the disease can be passed on to consumers who eat the contaminated food .
Effects of Food Contamination
Food contamination can have a variety of effects on those who consume the contaminated food, including: Food poisoning: The most common effect of food contamination is food poisoning, which can cause symptoms such as nausea, vomiting, diarrhea, fever, and abdominal pain. In severe cases, food poisoning can be life-threatening, particularly for children, the elderly, and those with weakened immune systems. Chronic illness: Exposure to certain chemicals or toxins in contaminated food can cause chronic illnesses such as cancer, liver damage, and neurological disorders. Economic impact: Food contamination can also have a significant economic impact, particularly on food manufacturers and restaurants. A food recall or outbreak can lead to lost revenue, lawsuits, and damage to a company's reputation  [3,].
Prevention Measures for Food Contamination
Preventing food contamination requires a combination of strategies, including: Good hygiene practices: Food handlers should follow good hygiene practices, such as washing their hands frequently, wearing clean clothing, and using proper sanitary practices. Proper food storage: Food should be stored at the proper temperature and in the correct containers to prevent contamination. Raw meat, for example, should be stored separately from other foods to prevent cross-contamination. Safe food preparation: Food should be prepared in a clean environment, and equipment and utensils should be properly cleaned and sanitized . .
Proper cooking temperatures: Food should be cooked to the appropriate temperature to kill harmful bacteria. The USDA recommends cooking ground beef to 160°F, poultry to 165°F, and pork to 145°F. Regular inspections: Food production facilities should be regularly inspected to ensure that they are following proper sanitation practices and are not using contaminated water or ingredients. Traceability: Food manufacturers should have a traceability system in place that allows them to track the source of their ingredients and quickly identify any contaminated products . [5,].
Food contamination is a serious problem that can cause illness, chronic disease, and economic harm. However, there are steps that can be taken to prevent contamination from occurring, including good hygiene practices, proper food storage and preparation, and regular inspections. It is important for individuals and businesses involved in food production and preparation to take responsibility for preventing food contamination. This includes farmers, food manufacturers, restaurants, and consumers themselves. Consumers can play an active role in preventing food contamination by properly washing and handling food, checking expiration dates, and being aware of any recalls or outbreaks. Additionally, individuals can advocate for better food safety regulations and support businesses that prioritize food safety. Ultimately, preventing food contamination is a collective effort that requires cooperation and collaboration from all stakeholders involved in the food industry. By taking proactive steps to prevent food contamination, we can protect ourselves and our communities from the harmful effects of contaminated food.
- Perelo LW. Review: In situ and bioremediation of organic pollutants in aquatic sediments. J Hazard Mater. 2010;177:81–89.
- Badii F. Use of edible films and coatings to extend the shelf life of food products.. Recent Pat Food Nutr Agric. 2009;1:162–170.
- Wang RY, Needham LL. Environmental chemicals: From the environment to food, to breast milk, to the infant.. J Toxicol Env Heal B. 2007;10:597–609.
- Muir DCG. Are there other persistent organic pollutants? A challenge for environmental chemists.. Environ Sci Technol.2006;40:7157–66.
- Ruzzin J. Public health concern behind the exposure to persistent organic pollutants and the risk of metabolic diseases. BMC Public Health. 2012;12:298.