Psychrophilic Pathogens: Potential Risk for Food Borne Illness
- 1Food and Nutrition, Vasant Kanya Mahavidyalaya, Kamaccha, Varanasi, India
Res. J. Recent Sci., Volume 5, Issue (7), Pages 50-52, July,2 (2016)
Contrary to common belief that hot environment is the breeding ground of pathogens, refrigerator also favours growth of pathogens. Psychrophilic pathogens can be potential hazard for public health. One of the most neglected areas has been the issue of psychrophilic pathogens which are related with refrigerated items in our households. Several guidelines have been proposed regarding food handling, care during preparation of food at home, hotels, restaurants, street food vendors etc, but in the modern era there is increasing dependency on low temperature storage of food i.e refrigerating the food. In case of our society with the disintegration of joint family and the changing role of women in the family have resulted in a need for convenient food items which are well preserved having same taste, texture and enhanced shelf life. This has been made available due to better and advanced refrigeration technology. But, the traditional perception that it is only the higher temperature is blamed as the main factor for food spoilage. This stands challenge by the recent researches done on refrigerated food and psychrophilic bacteria (Psychro-Gk. Cold). If proper temperature and hygiene is not maintained for refrigerated food items then the texture, the taste, and other related aspects might be adversely affected, thereby resulting in health problems. An attempt has been made to study these microbes and the food they contaminate, also the mode of contamination and consequences and ways to prevent these pathogens are the focal points of present paper.
- Vasut R.G. and Mihaela Dima Robeci (2009)., Food Contamination with psychrophilic bacteria., Lucrari Stiintifice Medicina Veterinara, 42(2).
- Dalgaard P. (2003)., Spoilage of Sea food., Encyclopedia of Food Sciences and Nutrition, eds. Caballero B., Trugo L., Funglas P., Elsevier Science Lts, Academic Press London, UK, 2462-2471.
- Aggie Horticulture. (2016)., Introduction to the Microbiology of Food., The Microorganisms https://www. aggie-horticulture.tamu.edu/food-technology-foodprocessi ng-entrepreneurs/microbiology of food/ accessed on 28.04.2016.
- Kraft AA. (1992)., Psychrotrophic spoilage bacteria-meat spoilage., CRC Press, 5-10.
- Eushipsan Trainet Project partnership (2011)., European manual for hygiene standards and communicable diseases surveillance on passenger ships., http://www.shipsan.edu accessed on 21.04.2016
- Samarzija D. et al. (2012)., Psychrotrophic bacteria & milk quality., Mljekarstvo, 62(2),77-95.
- Jol S, Kassianenko A. and Oggel J. (2016)., Issues in Time and Temperature Abuse of Refrigerated Foods., http://www.foodsafetymagazine.com/magazine-archive1/ december-2005january2006/issues-intime-and-temperatur eabuse-of-refrigerated-food accessed on 26.04.2016.
- Jackson V, Blair IS and McDowell DA, et al. (2007)., The incidence of significant foodborne pathogens in domestic refrigerators., Food Control, 18, 346-351.
- Behravesh C.B., Williams I.T. and Tauxe R.V. (2012)., Emergin foodborne pathogens and problems: expanding prevention efforts before slaughter or harvest., Institute of Medicine (US), Improving Food Safety through a One Health Approach: Workshop Summary, Washington (DC), National Academies Press (US), A14. Available from: http://www.ncbi.nlm.nih.gov/books/NBK114501/.
- Siegel L.J. (2001)., Life on Ice., The electronic Astrobiology Newsletter, 8, 30.
- Haddad N., Burns C.M. and Bolla J.M. et al. (2009)., Long-term survival of Campylobacter jejuni at low temperatures is dependent on polynucleotide phosphorylase activity., Appl Environ Microbiol, 75, 7310-18
- Rossvoll E., Ronning H.T. and Granum PE et al. (2014)., Toxin production and growth of pathogens subjected to temperature fluctuations simulating consumer handing of cold cuts., Int J Food Microbiol, doi.: 10.1016.
- Ingham S.C. (1990)., Growth of Aeromonas hydrophila and Plesiomonas shigelloides on cooked crayfish tails during cold storage under air, vacuum and a modified atmosphere., J Food Prot, 53, 665-67.
- De Jonghe V., Coorevits and Van Hoorde K. (2011)., Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk., Appl Environ Microbiol, 77, 460-70.
- Sautour M. and Dantigny P., et al. (2001)., A temperature-type model for describing the relationship between fungal growth and water activity., 67, 63-69.