With more and more dependence on packaged foods the quest for safest food supply continues. Food and water have always served as vectors in carrying out foodborne diseases.
Experts say that because of pollution and use of pesticides food and water are likely to cause illnesses if contaminated. Apart fro that, unsanitary ways of food preparation and careless storage methods contribute to foodborne illnesses. To prevent outbreak of illnesses caused by food and water it requires concerted efforts and cooperation from all sections of society.
Most vulnerable groups towards foodborne illnesses are the children, older population and pregnant women. Commonly available foods like meat, eggs, poultry and fish are the hosts of foodborne diseases. All fish contain mercury as mercury passes from air to water and transform into methyl mercury which affects blood and nervous system in children and unborn babies. Bacteria can also pass from food item to non-food item.
In 2005, on receiving reports that low levels of benzene was detected in soft drinks, the FDA (Food and Drug Administration) initiated a survey in it.
It is believed that improved detection methodology and instrumentation can lead to further understanding of the components found in food products. Although some of these compounds themselves may be toxic, so the challenge is to find what amount of it would be labelled as poison with regard to human toxicology.
Other Food Safety Technologies like Lactoferrin, a protein found in cow’s milk and beef, is used as an anti-microbial spray to fight E. coli.
Sodium lactate and sodium diacetate are two additional ingredients used to enhance the safety of meat and poultry. The use of ozone in food processing as a food safety technique is being adapted from its use in water treatment and sanitation. Ozone has been used in water treatment for over 100 years. Ozone may cover a broader range of microorganisms than chlorine in terms of food processing applications.
Food irradiation is a food safety tool that serves as a complement to other food safety technologies. In this process food products are exposed to radiant energy. This process delays spoilage and kills harmful bacteria. This process is also referred to as ‘cold pasteurization,’ because it eliminates harmful bacteria without the use of heat.
To control spreading of foodborne diseases, the following strategies are always followed:
• research and development to improve production, processing and packaging of food;
• adhering to government regulations;
• working with government extension agents to develop state-of-the-art production and safety practices, and work to incorporate them into production and processing operations;
• working with consultants, who provide their expertise to improve the safety and security of the food supply;
• instituting quality control programs, which is a systematic approach to the identification, evaluation, and control of food safety hazards;
• private testing to ensure the safety and quality of their products and Educating the consumer regarding food safety.
Now the concern is more on preventing the entry of food and non-food products that are likely to cause health hazards in US. The borders are to be equipped with such technology that would speedily detect harmful elements in the products entering US. There are debated going on and the budgetary limitations will require the government in seeking alternative methods of protecting the US population’s health and confidence with regard to imported products from foreign countries.
VIA: WASHINGTONPOST
