AI Article Synopsis
- Food contamination can occur at any point in the food chain, from production to consumption, making hygiene practices essential to prevent illnesses linked to microbes.
- Ongoing research is exploring new technologies to improve food quality and safety while maintaining its taste and nutritional value.
- There is a need for simpler, cheaper, and quicker tests to monitor microbial contamination, as well as innovative food manufacturing processes.
Article 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.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9224327 | PMC |
| http://dx.doi.org/10.3390/ijerph19127441 | DOI Listing |
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