The impact of food manufacturing practices on food borne diseases

Brazilian Archives of Biology and Technology

Cristina Paiva De Sousa¹ 

[1] ,Universidade Federal de São CarlosSão Carlos SP ,Brasil

关键词: food-borne diseases;    Staphylococcus spp.;    Escherichia coli;    Salmonella spp.;    food handlers;   

DOI  :  10.1590/S1516-89132008000400020

来源: SciELO

【 摘 要 】

Food-borne illness is a major international problem and an important cause of reduced economic growth. The contamination of the food supply with the pathogens and its persistence, growth, multiplication and/or toxin production has emerged as an important public health concern. Most of these problems could be controlled with the efforts on the part of the food handlers, whether in a processing plant, a restaurant, and others. In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during the processing, storage, and meal preparation, making it difficult to estimate the number of the microorganisms or the concentration of their toxins at the time of ingestion by the consumer. This review shows main microorganisms related to the manipulation practices such as Staphylococcus spp., Escherichia coli and Salmonella spp. and describes the factors regarding the food-borne illness highlighting the impact of good manipulation practices on the food safety and food quality.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License