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Recent developments for the detection of foodborne pathogens

Tao Jiang

Foodborne pathogens are responsible for a wide range of illnesses with serious consequences for both human health and the economy. The characteristics of the most prevalent pathogenic bacteria, viruses and parasites, along with some significant outbreaks, are Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vi The traditional hazard-based approach to food safety management systems has been shown to be ineffective, and top experts and organisations are now recommending a risk-based approach. In this situation, a food safety management system should be created that allows for estimation of the risks to human health from food consumption as well as identification, selection, and application of mitigation solutions for these risks. Additionally, it is advised that all parties involved in the production and consumption of food use appropriate food safety education programmes.