Microbiologia e Sicurezza Alimentare

Microbiology in Food Safety

• Microbiology studies living organisms too small for the naked eye, including bacteria, archaea, viruses, fungi, prions, protozoa, and algae (collectively 'microbes').

Food Safety and Security

• Food safety involves handling, preparing, and storing food to prevent illness.
• Food security means all people have access to enough safe, nutritious food to meet their needs.

Food Microbiology

• Food microbiology studies microbes in food – causing food spoilage, disease, or used in food production (e.g., cheese, yogurt, bread).
• Some microbes have useful roles like probiotics.

Microbial Food Contamination

• Farm/Primary Production: Contamination from infected animals/plants, or contaminated milk.
• Slaughterhouse: Poor hygiene or incorrect handling practices (meat/carcasses).
• Processing: Contaminated surfaces, tools, or food handlers.
• Distribution/Preparation: Poor hygiene during storage, handling, or preparation; temperature abuse.
• Preparation/Consumption: Incorrect use of utensils, unclean surfaces, unhygienic handling, or improper food storage temperatures.
• Contaminations can result from various factors (antibiotics, preservatives, disease, pollutants, GMOs, metals, mycotoxins, etc.).

Foodborne Hazards and Surveillance

• Foodborne outbreaks occur when multiple people get sick from the same contaminated food.
• The majority of foodborne outbreak agents are zoonotic, spreading from animals to humans.
• Zoonotic diseases cause illness ranging from mild to serious or fatal.
• The "European Union One Health Zoonoses Report" from EFSA and ECDC summarizes zoonoses surveillance data.

Zoonotic Disease Transmission

• Direct Contact: Animal body fluids (saliva, feces). Examples: petting animals, bites, scratches.
• Indirect Contact: Animal habitats, or contaminated surfaces. Examples: contaminated water, plants, soil, animal food and water dishes.
• Vector-Borne: Infected insects (ticks, mosquitoes, fleas)
• Foodborne: Consuming contaminated food (raw milk, undercooked meat).
• Waterborne: Drinking or contacting contaminated water.

Questo quiz esplora la relazione tra microbiologia e sicurezza alimentare. Analizza come i microbi influenzano la qualità degli alimenti, la sicurezza alimentare e le pratiche di preparazione. Scopri le fonti di contaminazione e il ruolo positivo di alcuni microorganismi nella produzione alimentare.