THE PREVENTION AND CONTROL OF BACTERIAL FOODBORNE HAZARDS IN MEATS AND MEAT PRODUCTS-AN OVERVIEW

Abstract

Bacterial foodborne hazards are implicated in foodborne disease outbreaks and human infections. Developed countries with better monitoring systems have reported cases of foodborne infections resulting in human illnesses, hospitalizations and even death. Bacteria hazards commonly involved in the cause of human foodborne infections include Salmonella species, Campylobacter species, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Clostridium perfringens. Consumption of foods of animal or plant origin and their products contaminated with these hazards has been responsible for human foodborne infections. Changes in human lifestyles and climatic conditions have affected the pattern and outbreak of bacterial foodborne infections. Ignorance on the part of some humans and the ability of bacteria hazards to change and adapt to varying unfavorable environmental conditions have also complicated effective control and prevention methods. Nonethessless, several precautions have been set up and researches have been conducted to come out with measures to prevent or control bacterial foodborne hazards. It is essential to reduce or prevent the incidence of foodborne illnesses which can lead to several complications and death under severe conditions. This paper provides an overview of the measures and methods that can be adapted for the control and prevention of bacterial foodborne hazards in meat and meat products.