The need to address foodborne pathogens
There are several common foodborne pathogens that have become household names. The most obvious are E Coli, salmonella and the parasite trichinella. As time progresses, more potential hazards are being discovered. Science is discovering new bacteria that have the potential to infect food items and pass themselves along to humans. In order to prevent these illnesses, diligence is required in food preparation to ensure that proper safety procedures are observed. Several natural additives and preservatives are available that restrict the growth of bacterium and pathogens, preventing the adulteration and ultimate infection of the food supply. As processes progress and become more efficient, so too will the effectiveness of these additives in preventing undesirable side effects during production.