Nutrition and Food Sciences

Food borne pathogens

Foodborne pathogens  area unit inflicting a good variety of diseases with important effects on human health and economy. The characteristics of the foremost common unhealthful bacterium and parasites Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), in conjunction with some necessary outbreaks, area unit reviewed. Food safety management systems supported to classical hazard-based approach has been proven to be inefficient, and risk-based food safety approach is currently urged from leading researchers and organizations.

• Pathogenic bacteria
• Pathogenic viruses
• Norovirus