SOURCE OF

FOODBORNE
PATHOGENS

Đào Thị Bích Phương

70K Bio
INTRODUCTION
Foodborne illnesses can be caused by a variety of pathogens including bacteria,
viruses, and parasites.
These pathogens can be found in a variety of sources including food, water, and soil.
In order to effectively prevent foodborne illnesses, it is important to understand the
sources of these pathogens and take steps to prevent contamination.
ANIMAL SOURCES
Bacteria are the most common cause of foodborne diseases and exist in a
wide range of environments , including soil, water, animals, and food. Some
of the most common types of bacteria that cause foodborne illness include
Salmonella, Campylobacter, Listeria, and E. Coli.
These bacteria can contaminate food during any stage of production,
processing, or preparation.
For example, Salmonella is commonly found in the gastrointestinal tracts
of domesticated animals like poultry, cattle, and pigs. These
microorganisms can get into food through fecal contamination during
slaughter, processing, or packaging.
ANIMAL SOURCES
- Additionally, some animals can also be natural carriers of certain
foodborne pathogens. Humans can get infected when they come
into contact with these animals.
- For example, turtles, reptiles, and some species of birds like
parrots have been known to carry Salmonella and Campylobacter.
SOIL OR WATER:
• For example, harmless E. coli bacteria can become pathogenic when it
comes in contact with fecal matter in the ground. These bacteria can
then contaminate produce grown in the soil, leaving people who eat it
vulnerable to foodborne illnesses.
• Similarly, many pathogens can spread through contaminated water.
Pathogens like Cryptosporidium, Giardia, and Norovirus have been
known to cause foodborne illnesses when contaminated water is used
during food preparation or irrigation.
HUMAN HANDLING:
People can spread diseases when they touch contaminated
surfaces or when they don't wash their hands after handling raw
meat or using the bathroom.
Poor hygiene practices and cross-contamination by food handlers
during processing and preparation can also lead to foodborne
illnesses.
For example, if workers in a food processing plant don't follow
proper hygiene practices, harmful microorganisms like Listeria can
contaminate ready-to-eat foods like deli meats or cheeses.
 PROCESSING AND STORAGE:
 For example, if food is not stored at the proper temperature, bacteria
can grow and multiply, leading to foodborne illnesses.
 This is why it is important to properly store food in the refrigerator or
freezer, use a meat thermometer to ensure that food is cooked to the
proper temperature, and avoid consuming food that is past its expiration
date.
ENVIRONMENTAL CONTAMINATION:

Environmental contamination is another potential source of foodborne

pathogens.
Food can become contaminated with pathogens from environmental
sources such as sewage, air, and dust.
PREVENT FOODBORNE PATHOGENS.

Preventing foodborne illnesses requires a multi-pronged approach,

including proper handling, storage, and preparation of food.
This includes washing hands thoroughly before and after handling
food, cooking food to the proper temperature, keeping hot food hot
and cold food cold, and avoiding cross-contamination between raw
and cooked foods.
 CONCLUSION
Foodborne pathogens can originate from a variety of sources,
including the environment, animals, and human handling.
Bacteria, viruses, parasites, and toxins can contaminate food and
cause illness, and preventing foodborne illnesses requires proper
handling, storage, and preparation of food.