Common foodborne pathogens
Foodborne pathogens are one of the most well-known and common culprits for foodborne illness. Since the advent of mass food production, the control and elimination of these bacteria has been a constant battle. Preservatives, additives and controlling agents have been employed, researched and formulated with increasing effectiveness to prevent the spread of pathogens amongst products. Such common illnesses as E. coli and Salmonella are preventable with proper procedures in place to regulate and eliminate their presence. The key to maintaining the security of our food system is to employ the proper methods of preserving ingredients to ensure the sustainability of food items.