These pathogens cause these infections are typically zoonotic and can be introduced at any point along the food chain,starting from when the animal is raised, to the day of slaughter and beyond, up to the processing to consumption.
A significant number of pathogens can be transmitted to humans through meat and poultry, and the risks have changed over time. The public health threat posed by some pathogens has diminished, while others have persisted for decades.
New, often more virulent strains of existing disease agents continue to emerge, along with previously unknown pathogens such as the Middle East respiratory syndrome coronavirus (MERS-CoV) while some emerging pathogens, such as E. coli O157:H7, have eventually developed into major food safety concerns.
The food safety measures to allay public health concerns must be adaptable systems that are able to detect, assess, and control both emerging and established risks. continue
