Food threats in organic produce through biological contaminants

Abstract

Food borne pathogens acts a main risk factor in terms of public health in the developed and developing countries caused by their adequateness all around the world. The most important foodborne pathogens are Escherichia coli and other coliform bacteria. Some other most important cause of contamination for these microorganisms are described as: places with unfavourable hygiene, contaminated waste water, meat, cereal, fruits and vegetable products. Overall coliform bacteria and E.coli count is known as the sign of unfavourable sterile conditions and fecal contamination in foods. Foodborne diseases are still regarded as a major global issue. A common approach by all the countries and other international organizations is a precondition for identifying and controlling foodborne problems that cause a threat to human health and international market. By observing their problematic biology, epidemiology and analyses it is observed that most of the foodborne diseases are curable. It is important for public health that purchasers and food producers should act in accordance with the concept of internationally accepted safety methods.