Państwowy Instytut Weterynaryjny - Państwowy Instytut Badawczy

    • Zaloguj
    Zobacz pozycję 
    •   Strona główna Repozytorium
    • PIWet - PIB
    • Publikacje
    • Zobacz pozycję
    •   Strona główna Repozytorium
    • PIWet - PIB
    • Publikacje
    • Zobacz pozycję
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Methods of Controlling Microbial Contamination of Food

    Pathogens

    Thumbnail
    Data
    2025
    Autor
    Urban-Chmiel, Renata
    Osek, Jacek
    Wieczorek, Kinga
    Metadane
    Pokaż pełny rekord
    Streszczenie
    The rapid growth of world population and increase in living standards have led to an increase in the demand for high-quality, safe food. The Food and Agriculture Organization of the United Nations (FAO) estimates that by 2050 the demand for food will increase by 60%, and production of animal protein will increase by 1.7% a year, with meat production to increase by nearly 70%, dairy products by 55%, and aquaculture by as much as 90%. Microbial contamination of food is a significant problem for the accessibility of safe food which does not pose a threat to the life and health of consumers. Campylobacter, Salmonella, and Yersinia are responsible for thousands of food-borne infections in humans. Currently, numerous programs are being developed to combat pathogenic bacteria in the food supply chain, especially at the primary production stage. These approaches include physical, chemical, biological, and other strategies and methods used to inhibit the bacterial growth of bacteria or completely eliminate the pathogens from the food chain. Therefore, an extremely important goal is to provide safe food and control its quality by eliminating pathogenic and spoilage microorganisms. However, the use of chemicals in food preservation has negative effects for both the consumption values of food and the natural environment. Therefore, it seems absolutely necessary to implement measures utilizing the most environmentally friendly and effective techniques for controlling microbial contamination in food. There is a great need to develop ecological methods in food production which guarantee adequate safety. One of these methods is the use of bacteriophages (bacterial viruses) naturally occurring in the environment. Given the above, the aim of this study was to present the most natural, ecological, and alternative methods of food preservation with regard to the most common foodborne zoonotic bacteria. We also present methods for reducing the occurrence of microbial contamination in food, thus to produce maximally safe food for consumers.
    URI
    https://www.mdpi.com/2076-0817/14/5/492
    Zbiory
    • Publikacje [643]

    DSpace software copyright © 2002-2016  DuraSpace
    Kontakt z nami | Wyślij uwagi
    Theme by 
    Atmire NV
     

     

    Przeglądaj

    Całe RepozytoriumZbiory i kolekcjeDaty wydaniaAutorzyTytułyTematyTa kolekcjaDaty wydaniaAutorzyTytułyTematy

    Moje konto

    Zaloguj

    Statystyki

    Przejrzyj statystyki użycia

    DSpace software copyright © 2002-2016  DuraSpace
    Kontakt z nami | Wyślij uwagi
    Theme by 
    Atmire NV