Recent scientific advances have created the chance for new insight into microbiological food safety issues. With recent technological breakthroughs and new research, we are able to currently create food safety management systems that use science to assess risk and focus it in a versatile and effective manner. Knowing that amendment is inevitable, one ought to look ahead to identify new and emerging problems as they arise and be prepared to respond it in an effective and controlled manner.
Pathogens evolve; people’s behavior and psychology change, and production and processing developments modify the microbial surroundings. The expectation is to “solve” the problem of microbiological food safety to the point of having a zero-risk to food supply. On the other hand, due to technological development, we’ve got the chance to predict and address problems before they become pervasive.
The worst Pathogens as per Center for Disease Control and Prevention estimates Norwalk-like viruses cause roughly 9.2 million cases of illness annually. However, of the estimated 9.2 million cases, only 124 individuals die, a fatality rate of 0.001%. On the other hand, Vibrio vulnificus causes a mere 47 cases annually; however, nearly 40 are fatal. When developing food safety management policies, we tend to struggle to balance the incidence of illness against the severity of illness, because both are vital.
Every a part of the food chain poses completely different risks at different stages. For instance, the relatively uncontrolled environment of production might present varied avenues for food to become contaminated by pathogens. The food processing environment can expose pathogens to environmental stresses that might create the surviving microorganisms better able to not only survive and adapt to future processing controls and additionally to overcome the body’s defences and cause sickness. Each pathogen/ food combination represents a combination of the many factors. Some may be best addressed through smart agricultural practices to forestall contamination within the initial place. Others may be best addressed by a control step in the processing environment to inactive any pathogens on the food. Others could also be best addressed by consumer food handling and preparation practices. Microbiological food safety is actually a farm-to-table issue.