Microbial Contamination and Public Health: An Overview

Alessia Tropea
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Alessia Tropea: Department of Research and Internationalization, University of Messina, Via Consolato del Mare, 41, 98100 Messina, Italy

IJERPH, 2022, vol. 19, issue 12, 1-5

Abstract: Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food contamination due to microbes which can cause high incidence of morbidity and mortality among consumers. Recent research have been focused on the implementation of innovative technologies for enhancing the quality and safety of food without compromising its organoleptic and nutritional characteristics. Studies should be addressed to the development of simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as to the development of new food manufacturing processes.

Keywords: microbiological contamination; food contamination; innovative technologies; public health; foodborne diseases; food hygiene; food safety; good hygienic; manufacturing practices (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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