Advances in Prevention of Foodborne Pathogens of Public Health Concern during Manufacturing

Abstract

According to a report from the U.S. Centers for Disease Control and Prevention (CDC), achieving safe and healthier foods is one of the top ten achievements of public health in the 20th century. However, considerable persisting challenges currently exists in developed nations and transition economies for further assuring the safety and security of the food chain. According to CDC estimates, as many as 3000 American adults, as an example, and based on a recent epidemiological estimate of the World Health Organization, around 420,000 individuals around the globe, lose their lives every year due to foodborne diseases. This emphasizes the need for innovative and emerging interventions, for further prevention or mitigation of the risk of foodborne microbial pathogens during food processing and manufacturing.