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Review Article

A Review of Microbial Contamination in Processed and Street Foods

Muthukumaran.P*,1,Karthikeyan.R2 and Nirmal Kumar.R3
Published 30-06-2021

DOI

http://dx.doi.org/10.22573/spg.ijals.021.s122000104

AUTHOR AFFILIATION

1*Associate Professor, American University of Phnom Penh, P.O Box 1955, Phnom Penh 120000, Cambodia Post, Cambodia.
2Department of Academics and Human Resource development, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur - 613 005.
3Assistant Professor, Agricultural Engineering, Sri Shakthi Institute of Engineering and Technology, Sri Shakthi Nagar, L & T by Pass, Chinniyampalayam Post, Coimbatore, Tamil Nadu 641062, India

ABSTRACT

As a basic physiology need threat to sufficient food, production is threat to human survival food security was a main issue that has gained global concern. This paper looks at the food borne contamination by assessing the availability of food and accessibility of the available food from a food as a microbiologist’s perspective, there are several microorganisms similarly viruses, bacteria, fungi, protozoans, and parasites for which foods serve as vehicles of transmission. Among these agents, several bacteria are most commonly implicated in foodborne outbreak episodes. Foodborne diseases in human beings are caused either by straight contact with infested food animals/animal products (zoonotic) or humans, such as a food handler, or by direct absorption of polluted foods. There are three important terms with regard to foodborne diseases foodborne infections, foodborne toxicoinfections and foodborne intoxications. Foodborne infection is the condition caused by the incorporation of viable cells of a pathogen. For example, Salmonella Enteritidis and Escherichia coli infections are brought about by the ingestion of food contaminated with living cells of these pathogens. Finally, foodborne toxicoinfection is that in which the ingestion of viable pathogenic cells causes the toxins productions inside the human body, leading to infection episodes. For example, Vibrio cholerae produces cholera toxin inside the body after being ingested by the host. The morphology, Gram’s reaction, biochemical properties, and associated foods with important foodborne bacteria.

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KEYWORDS

Contamination, foodborne pathogens, toxin, bacteria
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ARTICLE HISTORY

Received: 30 Mar 2021/ Revised: 08 Apr 2021/ Accepted: 28 May 2021/ Published: 30 June 2021

COPYRIGHT

© 2021 Muthukumaran, P, et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the Original work is properly cited.

COMPETING INTERESTS

The authors have declared that no competing interests exist.

HOW TO CITE THIS ARTICLE

Muthukumaran, P., Karthikeyan, R., Nirmal Kumar, R.(2021). A Review of Microbial Contamination in Processed and Street Foods. Int J Agric Life Sci, 7(2), 338-341. doi: 10.22573/spg.ijals.021.s122000104.


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