Illnesses and Ailments Caused by Lack of Food Safety
Across the world, people wage regular battles against food contamination, food-borne disease, and food wastage. Despite the considerable advancements in food preservation techniques, food safety is still a matter of concern in the 21st century. Health experts assert that diseases caused by contaminated food are among the major health problems.
Currently, there are more than 200 known diseases resulting from a lack of food safety. Among the diseases, cholera, salmonellosis, enterohaemorrhagic, and hepatitis A are the most prevalent. Cholera is a fatal disease caused by a bacterium by the name Vibrio cholerae. Salmonellosis is another food-borne disease caused by Salmonella bacteria. On the other hand, Enterohaemorrhagic Escherichia coli bacterium causes enterohaemorrhagic disease. In the last few decades, food pathogens have featured prominently as the major cause of food-borne diseases.
The above problems can be prevented if necessary food safety measures are upheld. The first line of defense should be focused on improving the hygienic quality of raw foods at the agricultural level. If the hygiene of raw foodstuffs is enhanced, zoonic ailments such as brucellosis and tuberculosis can be prevented. This implies that animal-producing foodstuffs should be free from diseases. With this initiative, animal products will be free from pathogens. Similarly, the environmental conditions under which plants and animals are raised should meet the required hygienic standards.
The second line of defense should apply available food processing technologies. Technologies such as fermentation, sun drying, pasteurization, sterilization, and irradiation should be used to extend the shelf life and eliminate pathogenic substances in foodstuffs. The third line of defense should be focused on educating food handlers. Food handlers should be educated on food safety measures with regard to food handling and preparation.