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Microbial Contamination and Public Health: An Overview

Author

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  • Alessia Tropea

    (Department of Research and Internationalization, University of Messina, Via Consolato del Mare, 41, 98100 Messina, Italy)

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.

Suggested Citation

  • Alessia Tropea, 2022. "Microbial Contamination and Public Health: An Overview," IJERPH, MDPI, vol. 19(12), pages 1-5, June.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:12:p:7441-:d:841286
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    References listed on IDEAS

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    1. Cainara Lins Draeger & Rita De Cassia Coelho de Almeida Akutsu & Wilma Maria Coelho Araújo & Izabel Cristina Rodrigues Da Silva & Raquel Braz Assunção Botelho & Renata Puppin Zandonadi, 2018. "Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation," IJERPH, MDPI, vol. 15(10), pages 1-9, October.
    2. Vincent Tesson & Michel Federighi & Enda Cummins & Juliana de Oliveira Mota & Sandrine Guillou & Géraldine Boué, 2020. "A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models," IJERPH, MDPI, vol. 17(3), pages 1-28, January.
    3. Adenilma da Silva Farias & Rita de Cassia Coelho de Almeida Akutsu & Raquel Braz Assunção Botelho & Renata Puppin Zandonadi, 2019. "Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention," IJERPH, MDPI, vol. 16(6), pages 1-13, March.
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    Cited by:

    1. Daniele Pattono & Matteo Petey & Anna Maria Covarino & Marta Gea & Tiziana Schilirò, 2023. "Training for Food Handlers at Production Level in Italian Regions," IJERPH, MDPI, vol. 20(3), pages 1-9, January.

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