Department of Research and Internationalization, University of Messina, Via Consolato del Mare, 41, 98100 Messina, Italy.
Int J Environ Res Public Health. 2022 Jun 17;19(12):7441. doi: 10.3390/ijerph19127441.
Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food contamination due to microbes which can cause high incidence of morbidity and mortality among consumers. Recent research have been focused on the implementation of innovative technologies for enhancing the quality and safety of food without compromising its organoleptic and nutritional characteristics. Studies should be addressed to the development of simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as to the development of new food manufacturing processes.
食品在食物链的任何环节都可能受到微生物的污染，从农场到餐桌。因此，必须在整个食物链中遵循良好的卫生和生产规范，以防止因微生物引起的微生物食品污染，这些微生物会导致消费者发病率和死亡率居高不下。最近的研究集中在实施创新技术以提高食品的质量和安全性，同时又不影响其感官和营养特性。研究应致力于开发简单、廉价和快速的测试方法，以监测和控制微生物食品污染，并开发新的食品制造工艺。
