FOOD SAFETY CONCERNS AND FOOD-BORNE PATHOGENS, SALMONELLA, ESCHERICHIA COLI AND CAMPYLOBACTER

Abstract

 Meat can be contaminated with different types of foodborne pathogenic bacteria, which can cause a verity of health complication in human particularly enteric illness. Ingestion of mishandled, undercooked or cooked meat can lead to disease. A number of foodborne pathogens are responsible for the cause of infection related to meat. Salmonellosis and infection related to Escherichia coli are the most frequent and major part of foodborne infections worldwide. Prevalence of salmonella and Escherichia coli is relatively high as a meet borne infection. There is a number of emerging pathogens and emerging food vehicle which are becoming threat to food safety. Globalization of food products, expansion of food business and change in food eating habits bringing new food safety hazards threats. The growing rate of antimicrobial drug resistance in food borne pathogen is also becoming a major problem for food safety. Which not only creating health problem but also exerting economic burden on national and international economies. Food safety systems like microbiological risk assessment (MRA) and HACCP has been designed for the control of food borne pathogens and for achievement of food safety and to reduce zoonosis. Food preservation with the help of hurdle technology is getting attention due to its promising safety as well as stability of the products.