Control of food-borne infections and intoxications

Most food-borne diseases are caused by microorganisms that initially contaminate the living plant or animal or recontaminate the food during handling or processing. Control measures are intended to (1) prevent microorganisms from contaminating food and involve all hygienic production measures (raw material, premises, equipment, cleaning and disinfection, personnel); (2) prevent microorganisms both from growing or forming toxins, e.g. through chilling, freezing or other processes that do not destroy microbes, such as reduction of aw or pH; (3) eliminate microorganisms, e.g. through thermal processing. ated systems for control of the microbiology and hygiene of foods aim at a gradual or stepwise reduction of health hazards at all stages of production and processing until final operations. As a further development of HACCP (Hazard Analysis Critical Control Point), other systems such as the LISA (Longitudinally Integrated Safety Assurance) concept, include also the primary stages of harvesting. With respect to food animals, this clearly involves veterinary control of the livestock as an initial stage of food production. h salmonellosis, the implementation of control systems is helpful in reducing risks at particular critical points. However, isolated measures do not solve the problem as a whole and cannot meet the demands of consumer protection. At least in the case of salmonellosis a global strategy of control is needed which requires political decisions from the relevant public health bodies.