About two thirds of all the outbreaks are traced to microbial contaminated food. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world.
Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety.
International Nuclear Information System (INIS)įood technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. However, several factors have hindered effective.īacterial food-borne pathogens in Indian food Over the last three decades, the rapid explosion of information and resources on human food-borne diseases and food safety has provided the ability to rapidly determine and interpret the mechanisms of survival and pathogenesis of food-borne pathogens. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety