Food-borne illnesses have been a longstanding concern for the food industry and public health. The consumption of contaminated food can lead to severe health repercussions, ranging from mild discomfort to life-threatening conditions. Each year, over 40 million people in the US experience foodborne illnesses due to cross-contamination; more than 3,000 won't make it. While industrial food production facilities do their best to combat harmful pathogens, their cleaning solutions may not be the best. As the world's population grows and the global food supply chain becomes more intricate, it becomes imperative to enhance preventive measures in food production. This article will delve into essential strategies to prevent food-borne illnesses, with a focus on cross-contamination mitigation, new technology for cleaning and disinfection and food safety best practices.
Food-borne illnesses are caused by consuming food contaminated with harmful microorganisms, toxins, or chemicals. Common culprits include bacteria (e.g., Salmonella, E. coli, Listeria), viruses (e.g., Norovirus, Hepatitis A), parasites (e.g., Toxoplasma, Giardia) and even harmful chemicals like pesticides and heavy metals. Contamination can occur at any stage of the food production process, from farm to fork. However, many food-borne illnesses are attributed to improper handling and processing practices.