Int. J. Environ. Res. Public Health, Volume 15, Issue 5 (May 2018) – 217 articles
Cover Story (view full-size image): Food safety is a signifcant issue all over the world and should be treated as a priority. Every year, there are over 600 million cases of diseases caused by contaminated food, whereas over 350 million cases are caused by pathogenic bacteria. Bacteria can be transmitted by food of animal origin (ex. poultry, beef, pork, eggs, milk) and by fruit, vegetables, and ready-to-eat products. These bacterial aetiological factors can cause mild, sometimes flu-like symptoms, which, however, may also be accompanied by severe, even fatal, complications. Particularly vulnerable to bacterial foodborne diseases are children, elderly, pregnant women, and immunosuppressed people. The route to safer food requires the improvement of the hygienic conditions in animal breeding and in the processing of animal-originated material and a raise of awareness in the society regarding proper food preparation.
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