Understanding Food Pathogens: How to Prevent Foodborne Pathogens
Learn how to prevent foodborne pathogen contamination and answers to questions like: How should food workers protect food from pathogens on their...
And how can a food handler identify food that has been contaminated with pathogens?
And how can a food handler identify food that has been contaminated with pathogens?
One of the main struggles of every food business is how a food handler can identify food that has been contaminated with pathogens. Pathogenic contamination does not immediately show signs and can be hard to identify unless it causes foodborne illness.
According to the World Health Organization, an estimated 600 million cases of foodborne illness – almost 1 in 10 people worldwide – fall ill after eating contaminated food each year. It is part of every food business' commitment to reduce this number and protect public health.
Knowledge of pathogenic contaminations and how to prevent them is a food handler's main defense against foodborne illnesses. Without the consistent application of food safety guidelines, operations can be considered hazardous for public health.
Simple food safety practices can be significant enough to prevent an outbreak from occurring. For example, food contamination caused by pathogens on a food handler's body can be controlled by handwashing with soapy water and proper employee hygiene.
According to research published in BMC Public Health about hand hygiene practices during meal preparation:
Several studies revealed that hand washing with soap reduces the risk of diarrhoeal disease by 23-48%, and the risk of respiratory infections by 21-23%. Research revealed that consumers who wash hands before preparing food reported less foodborne illnesses than those who did not. Hand hygiene is even of greater importance for vulnerable consumers such as the elderly, children, and pregnant women.
In this article, you'll learn more about what the easiest way to recognize food contaminated with spoilage bacteria is and the best way to get rid of pathogenic contamination and ensure that pathogens are controlled in your food business.
Pathogenic contamination in food refers to the unwanted presence of a biological contaminant on any type of food and can cause foodborne illness. Microbial pathogens can be harmful bacteria, viruses, molds, yeasts, or parasites that can cause negative effects on any human being that consumes them or their by-products.
Similar to humans, pathogens, except viruses, use food ingredients as their natural source of nutrients. Contaminating food is normal for microbial pathogens as this is their way of survival.
In fact, food ingredients, especially those that come from agricultural sources, naturally have living microorganisms on their surfaces. Operations such as brushing off soil from produce followed by washing of produce can help reduce the levels of pathogen load.
In addition to the natural living pathogens on fresh ingredients, microorganisms can work their way into food through different modes, such as cross-contamination. Factors such as food handlers and soiled utensils can introduce microbial pathogens into the food.
Pathogens may refer to any microorganism that can cause foodborne illness in humans. This category of microorganisms includes bacteria, viruses, molds, yeasts, and parasites.
Do not confuse beneficial microorganisms with microbial pathogens. Although the unwanted presence of beneficial microorganisms on a particular food is considered a contaminant, we still cannot classify it as a pathogen unless it is known to cause illness in humans in unregulated presence.
In the food industry, there are at least six major foodborne pathogens that cause the most number of foodborne illness cases each year.
These common microbial pathogens in food and common source of pathogens include the following:
In addition to these six common pathogens, other notable pathogenic contamination in foods may include the following:
This provided list is not exhaustive. Other foodborne pathogens exist in the food industry, with some being very specific to particular raw food. At least 250 foodborne diseases are identified by food safety agencies such as the Center for Disease Control and Prevention.
These pathogens can come from different sources, can survive minimal processing steps, and persist in ready-to-eat foods. Even a pathogen with the lowest risk assessment can cause significant damage when improperly controlled during food preparation.
As such, all food safety operations must be consistently performed to contribute to reducing the presence of pathogens to allowable levels in fresh foods.
The most common way for food to be contaminated by pathogens is through cross-contamination. This event can happen as a result of transferring pathogens into food from the following potential sources:
Without proper food safety handling, pathogens from any of these sources can be transferred into the finished food product. Other sources of contamination may include pests, visitors, and food waste.
As part of comprehensive food safety programs such as a HACCP system, there must be an established series of steps to control contamination from the mentioned sources.
If food handlers fail to avoid or get rid of pathogenic contamination, the risk of causing a foodborne illness outbreak increases. The elimination of microorganisms in food and the working area is a constant task that must be upheld at all times. With a weak food safety system, the likelihood of microbiological pathogen removal becomes lower, and its spread throughout your establishment becomes higher.
Pathogens can spread from food employees, equipment, and the food itself to other food products. This process is called cross-contamination. Whether a customer is healthy or has a weak immune system, foodborne diseases can still harm them upon direct contact with pathogens.
Individuals with weak immune systems, such as pregnant women, children under the age of five, and the elderly, are more susceptible to the effects of pathogenic contamination. Some common signs of foodborne illness from hazardous foods may include abdominal pain or stomach cramps, diarrhea, and vomiting.
The spread of pathogenic contamination can be effectively controlled through any proper food safety activity during processing, such as cleaning, chilling, and properly cooking foods.
In addition to a set of food safety operations, your team must also have a stringent food safety management system. This program will help you ensure that every task is performed correctly through a comprehensive monitoring system.
The easiest way to recognize food contaminated with spoilage bacteria is change in odor. Due to the organic acids produced by most pathogens, the food often produces a sour smell or sometimes even harsher.
Pathogenic by-products will also change the taste of food, but this is not a recommended way to determine spoilage. Some pathogens produce toxins that can cause foodborne illness, even in small amounts.
A study in the journal Molecules states:
In the food industry, some microorganisms that are inherent in food products are harmless to consumers and in some cases may provide some benefits (for example, microorganisms introduced in the form of ferments in fermented foods, probiotics in yogurt, Saccharomyces cerevisiae in rice wine, etc.). Therefore, unless there is excessive growth or visible food spoilage, no effort is usually made to remove such microorganisms from the processing environment.
However, there are biofilms which pathogenic and decaying microorganisms cause which can contaminate raw materials and food during the production process.
Researchers in the same study also highlight the fact that:
Pathogenic and putrefying bacteria are also major obstacles in the food industry... as their ability to form biofilms shields them from ordinary cleaning procedures and allows them to persist in the environment.
Unfortunately, there is no sure way to detect if a food is contaminated with pathogens unless the microorganisms produce enough by-products from their metabolism. Depending on the initial microbial load of contaminated food, the rate of spoilage can vary.
While studying public health challenges in diagnosing and controlling human foodborne pathogens, scientists have found that "[it] can also take a long time for bacteria to grow enough to form a visible colony."
Some sure signs of food spoilage due to pathogenic contamination include the following changes in the food item:
One sign of spoilage may be more evident than the other, whereas they can also be observed equally. Any observed sign of pathogenic contamination indicates that the food is not safe to eat and may cause foodborne illness.
Food processors must be well-acquainted with the common signs of spoiled foods as part of food safety guidelines.
To be able to serve safe food to customers, your team must be properly trained in the necessary food safety steps for every food business. Foodborne pathogens may come from different sources and spread because of poor food handling practices.
Below are some individual operations or food safety practices on how to get rid of pathogenic contamination in your food business:
Other precautionary measures, such as the installation of metal detectors, can help get rid of pathogenic contamination. Foreign objects can become an agent in transmitting pathogens.
In addition to knowing these food safety practices, your team must also have a comprehensive food safety management system that contains monitoring procedures. Consistency in performing these operations is key to ensuring that pathogens are eliminated from your operations and your finished food products.
It's not enough for food handlers to just know how to perform food safety practices. Your team must also have a comprehensive system to ensure that these practices are consistently performed, and accountability is always present.
Pathogenic contamination can easily occur if food employees forget one simple food safety task. And the risk of causing a food safety outbreak increases as the number of tasks left undone increases.
To help your food business in this objective, what you need is a...
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With a desktop and mobile app that work seamlessly together, food safety teams can quickly and accurately fill daily monitoring tasks, including:
You can also add step-by-step instructions to task you setup, with photo and video support, so that team members complete them correctly and consistently.
The smart notification system will send specific team members their daily personal tasks on any iOS or Android mobile device. This helps ensure that they stay on top of preventing pathogenic contamination and its multiplication.
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Controlling microbial contamination requires consistent application of food safety operations. Your team always has to stay on top of your food safety status if you want to keep pathogens out of your system.
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