CHALLENGES ANDAPPROACHES TOREDUCINGFOODBORNEILLNESS

Abstract

Microorganisms have successfully adapted to changes in food production, processing, and preservation techniques, resulting in a number of new and emerging foodborne pathogens and the re-emergence of organisms that have been problematic in the past. To protect public health, science must meet the challenges that result from the remarkable adaptability of foodborne pathogens. However, not all of the challenges of preventing foodborne illness reside in the realm of science. Food safety policy must evolve in response to new scientific understanding of hazards in the food supply and an ever-changing food processing industry. The laws, regulations, and organizations comprising the food safety system frequently lag behind current scientific knowledge of the risks posed by foodborne pathogens. Future systemic changes to enhance food safety will require better understanding of risks associated with specific pathogens occurring in the food supply and the costs and benefits of implementing mitigation strategies.

Removal of pathogenic bacteria from sewage-treated effluent and biosolids for agricultural purposes

“…Salmonella spp. exhibit psychrotrophic properties and actively grow within a wide temperature range (10-54 °C) (Woteki and Kineman 2003).…”

Food Risk to Babies

“…For example, the organism can survive the subpasteurization temperatures (60Y67.5-C) used in the treatment of soft cheeses and can grow at the freezing temperatures used to store soft served ice creams. 8 Ascribing a source to listerial infection has proved difficult because of a highly variable incubation period before clinical symptoms appear and the unavailability of food samples for analysis at the time of onset. 9 Listeria has been isolated on foods such as raw milk products, raw vegetables, seafood, poultry, processed chicken, red Listeria monocytogenes poses particular risks to pregnant women and their fetuses.…”

Desenvolvimento e reprodutibilidade de questionário para avaliar práticas e conhecimentos em segurança alimentar de nutricionistas da área clínica

“…No entanto, diante da impossibilidade de produzir alimentos totalmente isentos de patógenos, os cuidados na manipulação dos alimentos, nos domicílios, representam, hoje, importante etapa para reduzir a incidência dessas doenças 5,6 . Entre as medidas preventivas, a educação sanitária da população é apontada como uma estratégia para redução dos casos de DTA, complementando as atividades governamentais de inspeção e regulação [7][8][9] . As informações preventivas são particularmente importantes para os grupos vulneráveis às DTA ou populações a risco.…”