Micro-organisms in food
 Micro-organisms in food can be both beneficial and harmful. For centuries they
have been used in food production, primarily for food preservation, and are
responsible for many popular foodstuffs such as cheese, yoghurt, bread and
fermented meats.
More recently, the additional benefits of the deliberate inclusion
of certain micro-organisms in foods have gained recognition, leading to the
increased availability and popularity of probiotic foods. Probiotics are reported
to play an important role in improving immunological, digestive and respiratory
functions, and may have a significant effect in alleviating infectious
diseases in children.
However, in recent years micro-organisms in foods have more often been associated
with causing food-borne illnesses, which can sometimes be fatal. Food-borne
illnesses are not only a large and growing public health problem, but can also
seriously disrupt international trade. Modern and sophisticted food distribution
networks can allow food safety problems to spread more widely than ever before,
highlighting the importance of a comprehensive food chain approach.
Most countries with systems for reporting cases of food-borne illness have
documented significant increases over the past few decades in the incidence
of diseases caused by micro-organisms in food, including pathogens such as Salmonella, Campylobacter and
enterohaemorrhagic Escherichia coli, and parasites such as cryptosporidium,
cryptospora and trematodes. Furthermore, the use and misuse of antimicrobials
in treating diseases caused by micro-organisms has led to the emergence
of antimicrobial resistant pathogens, and associated human public health problems.
FAO and WHO are at the forefront of the development of risk-based approaches
for the management of public health hazards in food. The Joint FAO/WHO Expert
Meetings on Microbiological Risk Assessment (JEMRA) is a programme of activities
that conducts risk assessments for the Codex Committee on Food Hygiene (CCFH)
and Member Countries, and develops guidelines for conducting risk assessments.
For more details and associated documentation on work by AGNS in relation
to probiotics, the development of antimicrobial resistance and the work of
JEMRA on microbiological risk assessments, please follow the appropriate links.
See also
Chemicals in food > JECFA
Integrated food control systems > Risk analysis
Food safety along the food chain > Food chain approach |
Micro-organisms in food
