Ensuring the safety of the food we consume is a complex task that requires a multifaceted approach. From compliance with relevant food safety standards and regulations to regular sanitation and equipment maintenance, food industry personnel must take numerous factors into account to achieve this goal. However, by taking these crucial steps, food processing businesses can mitigate the risk of foodborne illnesses such as Salmonella, E. coli, and Campylobacter, which can have devastating consequences for patrons and the enterprise alike. But

What is Shigellosis? There are many different types of Shigellosis (simply known as Shigella) that can cause diarrhea (sometimes bloody), fever, and stomach cramps. However, what makes this foodborne infection dangerous is that it can be spread from one person to another. So it’s important to understand what is Shigellosis and how to prevent it. Also read:Food Safety: Post-Harvest Removal of Pesticide ResidueFood Safety: The Dangers of Salmonella in Food ProcessingFood Safety Habits to Practice in Your Kitchen Symptoms of

We all know that e. coli is a threat to human health that is transmitted by food. But what foods specifically? How is it controlled, and how can we protect ourselves from it as eaters and food producers? How to prevent E.Coli in food processing?  Also read: Food Safety: Post-Harvest Removal of Pesticide ResidueFood Safety: The Dangers of Salmonella in Food ProcessingFood Safety Habits to Practice in Your Kitchen What is E. Coli in Food Processing? Escherichia coli or better