Commentary - Journal of Food Microbiology (2023) Volume 7, Issue 3

The dangers of foodborne pathogens and the risks and preventive measures.

Feng Probha ^*

Department of Food and Health Sciences, University of Otago, Dunedin, New Zealand.

*Corresponding Author:

Feng Probha
Department of Food and Health Sciences
University of Otago
Dunedin, New Zealand
E-mail: Feng.p@otago.ac.nz

Received: 12-Apr-2023, Manuscript No. AAFMY-23-98201; Editor assigned: 15-Apr-2023, PreQC No. AAFMY-23-98201(PQ); Reviewed: 29-Apr-2023, QC No. AAFMY-23-98201; Revised: 03-May-2023, Manuscript No. AAFMY-23-98201(R); Published: 10-May-2023, DOI: 10.35841/aafmy-7.3.142

Citation: Probha F. The dangers of foodborne pathogens and the risks and preventive measures. J Food Microbiol. 2023;7(3):142

Introduction

Foodborne pathogens are a significant health hazard that can cause serious illness and even death. These pathogens are bacteria, viruses, or parasites that can contaminate food, leading to foodborne illnesses. The risks associated with these pathogens are numerous and can affect anyone, but vulnerable groups such as children, pregnant women, and elderly people are particularly susceptible. In this article, we will discuss the dangers of foodborne pathogens and the risks and preventive measures [1].

The dangers of foodborne pathogens

Foodborne pathogens are responsible for millions of cases of illness and thousands of deaths worldwide every year. The most common foodborne pathogens are Salmonella, Campylobacter, Listeria, and E. coli. These pathogens can cause a wide range of symptoms, including nausea, vomiting, diarrhoea, fever, and dehydration. In severe cases, they can lead to more serious conditions such as kidney failure, meningitis, and sepsis [2].

The risks of foodborne pathogens

Foodborne pathogens can contaminate food at any stage of the food chain, from production to consumption. Contamination can occur due to poor hygiene practices, inadequate cooking or storage, or cross-contamination. Foodborne pathogens can also be present in raw meat, poultry, eggs, and dairy products. People who are at high risk of developing foodborne illnesses include:

1. Children under the age of five

2. Pregnant women

3. Elderly people

4. People with weakened immune systems, such as those with HIV/AIDS, cancer, or diabetes

Preventive measures

Fortunately, there are several measures that can be taken to prevent the spread of foodborne pathogens. Here are some preventive measures:

1. Cleanliness: Wash hands and surfaces often. Hands should be washed with soap and water for at least 20 seconds before and after handling food. Surfaces, including cutting boards, utensils, and countertops, should be cleaned with hot, soapy water after each use.

2. Proper cooking: Cook food to the appropriate temperature. Use a food thermometer to ensure that meat, poultry, fish, and egg dishes are cooked to a safe internal temperature. Check the temperature of the food in the thickest part of the meat to make sure it is fully cooked.

3. Purchase safe foods: Purchase food from reputable sources. Look for food that has been inspected and is free from contamination. Check expiration dates and follow the instructions for storage and preparation [3].

It's also important to note that food safety is a shared responsibility. While consumers can take preventive measures, food producers and manufacturers also have a role to play in ensuring the safety of the food they produce. They can take steps to minimize contamination during production, processing, and packaging, as well as conduct regular testing for pathogens [4].

Additionally, government agencies and regulatory bodies can play a crucial role in ensuring food safety by setting and enforcing food safety standards, conducting inspections, and monitoring outbreaks of foodborne illnesses. They can also provide educational resources to consumers and food producers to help them understand and implement proper food safety practices [5].

Conclusion

Foodborne pathogens are a significant health hazard that can cause serious illness and even death. However, by following proper hygiene practices, cooking food to the appropriate temperature, and storing food correctly, we can prevent the spread of these pathogens. By taking these measures, we can reduce the risks associated with foodborne illnesses and protect our health and the health of our loved ones. Everyone has a role to play in ensuring food safety, from consumers to food producers to government agencies. By working together, we can protect ourselves and our communities from the dangers of foodborne pathogens.

References

1. Power UF, Collins JK. Differential depuration of poliovirus, Escherichia coli, and a coliphage by the common mussel, Mytilus edulis. Appl Environ Microbiol. 1989;55(6):1386-90.

   Indexed at, Google Scholar, Cross Ref

2. DiGirolamo R, Liston J, Matches JR. Survival of virus in chilled, frozen, and processed oysters. Appl Microbiol. 1970;20(1):58-63.

   Indexed at, Google Scholar, Cross Ref

3. Cuthbert JA. Erratum: Hepatitis a: Old and new (clinical microbiology reviews (2001). Clin Microbiol Rev. 2001;14(3).

   Google Scholar

4. Longenberger AH, Gronostaj MP, Yee GY, et al. Yersinia enterocolitica infections associated with improperly pasteurized milk products: Southwest Pennsylvania, March-August, 2011. Epidemiol. Infect. 2014;142(8):1640-50.

   Indexed at, Google Scholar, Cross Ref

5. Konishi N, Ishitsuka R, Yokoyama K, et al. Two outbreaks of Yersinia enterocolitica O: 8 infections in Tokyo and the characterization of isolates. Kansenshogaku zasshi. Jpn J Infect Dis. 2016;90(1):66-72.

   Indexed at, Google Scholar, Cross Ref