tailieunhanh - Preventing e. coli in food

Preventing e. coli in food aim prevention and control require a multidisciplinary approach in animal and plant production as well as risk-based approaches along the entire food supply chain. These include the application of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Point (HACCP) from the farm to the consumer. | PREVENTING PREVENTING E. coli in FOOD Escherichia coli E. coli is a bacterium found in the digestive tract of animals and humans. Generally harmless some E. coli are pathogenic and can contaminate food water and the environment. Hundreds of thousands of people are made ill by E. colieach year with hundreds of them dying. In recent years there has been an increase of outbreaks with significant impact on health care systems and agricultural production. Frequent sources of foodborne infections include unpasteurised dairy products and juice insufficiently cooked and processed meat raw fruits and vegetables and unsanitary handling and storage of prepared foods. Proper storage and cooking will help prevent foodborne disease including those from pathogenic E. coli. Pathogenic E. coliare characterized according to the type of clinical symptoms they cause. The pathogenicity is determined by their genome. E. coli can easily exchange genes and generate novel forms of disease. The source of food contamination is human and animal faeces. 1 The contamination path can be very complex and involve all aspects of human animal and plant interfaces and their interactions with the ecosystem. The epidemiology of each pathotype varies with the reservoir host levels of community sanitation and hygiene and agriculture and food production systems. Prevention and control require a multidisciplinary approach in animal and plant production as well as risk-based approaches along the entire food supply chain. These include the application of Good Agricultural Practices GAP Good Manufacturing Practices GMP Good Hygiene Practices GHP and Hazard Analysis Critical Control Point HACCP from the farm to the consumer. To improve the quantity and quality of food FAO promotes good management practices in the dairy horticulture and beef sector often in collaboration with the private sector. The IDF FAO Guide to Good Dairy Farming Practice and the FAO Manual for Good Practices for the Meat Industry as well