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- Microbial contaminants including bacteria, viruses, fungi and chemicals can act as contaminants to food sources.
cpdonline.co.uk/knowledge-base/food-hygiene/microbial-contamination/What is microbial contamination? | Types, risk factor, prevention
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Apr 3, 2024 · In this Review, Snyder et al. discuss the global impacts of food spoilage, mechanisms and causative agents, and strategies and emerging tools to control microbial food spoilage.
Jun 7, 2024 · The contamination of food by microbial agents is a worldwide public health concern. Most countries have documented significant increases in the incidence of diseases caused by microorganisms in food over the past few decades.
- Preharvest Factors
- Harvest Factors
- Preslaughter and Slaughter Contamination Factors
- Post-Harvest/Slaughter Contamination Factors
While being grown in the field, plant foods can be contaminated with microorganisms through water used for irrigation, application of pesticides, manure applied as fertilizer, migratory or wild animals, and practices of workers in the field .
A wide variety of equipment used in harvesting can be easily contaminated by many types of pathogenic microorganisms from air, raw foods, water, and personnel getting into the equipment. Microorganisms including pathogens can be built up in improperly washed and sanitized harvesting equipment, such as knives, chippers, and containers including trai...
Livestock may be colonized by potentially pathogenic microorganisms prior to slaughter, and if care is not taken during the procedures of handling, transporting, slaughtering, and dressing livestock, the edible portions of the meat carcass surface can be contaminated with organisms (e.g., Salmonella spp. and E.coli (EHEC)) capable of causing foodbo...
3.4.1 Food Processing/Preparation and Serving
Food processing is the transformation of agricultural products into foods or food ingredients. Food processing involves applying scientific and technological principles to preserve foods [26, 27]. Food preparation or processing can introduce pathogens into a product if not done properly . One important factor of microbial contamination during food processing and preparation is the use of shared equipment, which may introduce pathogens from one food to another. Studies showed that Listeria...
3.4.2 Unhygienic Practices of Food Handlers
Between production and consumption, foods can be in contact with different people handling the foods. Humans (their skin, mucous membranes, and cuts, open sores, or a skin infection) can serve as potential sources of pathogens from where foods can be contaminated if handled under unhygienic conditions, especially through unwashed hands . Improperly cleaned hands, lack of aesthetic sense and personal hygiene, dirty clothes, and hair can be major sources of microbial contamination in foods [...
3.4.3 Biofilm Formation in Food Processes
During food processing, microbial colonies can inhabit or accumulate on critical places such as food contact and environmental sites on equipment to form biofilms. Biofilms are microbial cell clusters with a network of internal channels in the extracellular polysaccharide and glycoprotein matrix, which allows nutrients and oxygen to be transported from the bulk liquid to the cells . Microbial colonies that form in critical places contaminate the surfaces and consequently the products made...
- Farrhin Nowshad, Nadira Mustari, Mohidus Samad Khan
- 2021
Jun 7, 2019 · This section will list a number of – in no way fully representative – examples of existing food safety systems with a focus on national and regional surveillance systems providing data for food contamination and foodborne disease, resulting from microbiological as well as chemical hazards.
- 10.1007/978-3-030-23491-1_11
- 2020
- Global Health Security. 2020 : 231-274.
Apr 4, 2024 · Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods.
May 22, 2023 · The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.
May 24, 2024 · Whole-genome and metagenome sequencing, combined with microbial surveillance schemes and insights from the food system, can provide authorities and businesses with transformative information to...
