Pathogen Risks in Food Handling, Preparation, and Production
The Centers for Disease Control and Prevention (CDC) estimates 48 million cases of foodborne illnesses, leading to 128,000 hospitalization and 3,000 deaths in the US annually. Disease-causing pathogens can arise during the food production or commercial food preparation processes.
During food production, improper food handling by workers can cause pathogens to infiltrate food products. As such, food producers enforce Good Manufacturing Processes (GMPs) to improve their employees' hygiene and help reduce the risk of contamination. Also, producers can pursue testing to identify any pathogens acquired from farms or transport to the production facility.
Foodborne illnesses remain a worldwide health problem, but they are preventable with proper manufacturing processes, testing, food handling, and hygiene. Whatever your role, you must do your part to minimize pathogens and prevent foodborne illnesses.
What Are the Common Food Pathogens?
Everyone involved in commercial food production or preparation needs to learn about the different kinds of foodborne pathogens and the appropriate way of eliminating them.
Organisms Associated with Commercial Food Handling and Preparation
All processes involving food preparation from the kitchen to the table can be a source of contamination if not done right. Here are the most common foodborne pathogens that occur during commercial food handling and preparation.
Escherichia coli (E. Coli)
- coli is commonly found in the guts of humans and other warm-blooded animals and are usually harmless for immunocompetent people. However some strains, such as Shiga toxin-producing E. coli (STEC), can cause severe foodborne illnesses and may even cause hemolytic uremic syndrome (HUS).
STEC can be transmitted through the consumption of contaminated foods like raw meat products, milk, or produce. STEC is heat-sensitive and can be eliminated by cooking foods thoroughly.
Norovirus
Norovirus is the most common foodborne illness in the US caused by ingestion of contaminated food or water. It causes severe gastrointestinal symptoms and can be easily transmitted from person to person.
To protect consumers from the virus, commercial food preparers should practice proper food handling and hygiene. This includes washing hands, surfaces, and produce, along with storing and cooking foods at the right temperatures. Additionally, if food handlers show symptoms of gastrointestinal illness it is important to make sure they do not attend work for they can unintentionally transfer viral particles to consumers.
Staphylococcus aureus
Staphylococcus aureus occurs naturally as a commensal organism in the human body, usually found in the skin and nasal passages. They are usually harmless, but they also produce heat-stable toxins that can cause food poisoning. As such, food handlers need to practice proper hand-washing and avoid touching their face and hair to prevent food contamination.
Organisms Associated with Food Production
There are various food pathogens commonly associated with food production. Some of these pathogens arise during the farming, growing, harvesting, and packaging of foods. For instance, if farms use contaminated water for irrigation, fruits and vegetables can be contaminated before harvest. In animal products, infections in animals can cause pathogens to infiltrate foods.
Contamination can also occur during processing – for example, during washing, sorting, trimming, and slicing. For instance, if food processors use contaminated water or ice to wash, pack, or store produce or animal protein products, pathogens can spread from the ice to the food items.
Salmonella
Salmonella causes more than 1.35 million illnesses in the US annually, leading to hospitalizations and deaths. Since 2006, there have been several cases of Salmonella outbreaks linked to food. Infected individuals experience diarrhea, fever, and stomach cramps that last for a few days to a week.
To protect your products from Salmonella contamination, separate raw foods from other food products. Further, keep them at correct temperatures to prevent the spread of the bacteria, if present.
Listeria monocytogenes
Foodborne listeriosis is not common, but it is one of the leading causes of death from foodborne illness. Past outbreaks in the US were linked to several raw or processed foods such as dairy products, vegetables, fruits, and poultry.
To prevent L. monocytogenes contamination, partner with a laboratory to ensure the bacteria isn't present in your food products. Further, set your refrigerator to 40°F and your freezer to 0°F to inhibit the growth of L. monocytogenes.
E. coli O157:H7
E. coli O157:H7 is a form or a serotype of STEC. Just like other STEC variants, it causes intestinal symptoms from eating raw or undercooked meat products. It is also associated with other foods like spinach, lettuce, milk, raw flour, sprouts, and apples. You can also get infected by drinking water contaminated by E. coli O157:H7. It has also been shown to be transmitted from person to person.
To avoid contamination, pasteurize your juices and milk products, wash produce well and keep raw meat separate from other food products.
Testing Mitigates the Risk of Foodborne Pathogens
Preventing foodborne illness must occur in the food production and preparation processes. Food producers can develop prevention measures for their food products by determining the sources and the causative pathogens of foodborne illnesses. Following GMPs can lower the risk of foodborne illnesses from pathogens such as E. coli, Norovirus, and Staphylococcus aureus .
Food producers can adopt comprehensive testing as part of their food safety plan to identify risks and help them develop robust processes to help prevent risk to consumers. Partner with Eurofins for a thorough microbiology food testing approach, including process control, quality, spoilage, and pathogen tests. We'll provide actionable data to help you improve the quality of your food products and ensure their safety. What's more, our online ordering platform is designed to allow you to access the results 24/7. For more information about food testing, contact Eurofins today.
