How are foodborne pathogens transmitted
Foodborne pathogens can be transmitted through various means, including:
1. Contaminated food: Pathogens can be present in raw or undercooked meat, poultry, seafood, eggs, and dairy products. They can also be present in fruits and vegetables that have been contaminated with fecal matter or other sources of contamination.
2. Cross-contamination: Pathogens can be transferred from one food to another through contact with contaminated surfaces, utensils, or hands.
3. Water: Pathogens can be present in water used for irrigation or washing of produce.
4. Person-to-person: Pathogens can be spread from an infected person to others through contact with fecal matter or other bodily fluids.
5. Insects and rodents: Pathogens can be carried by insects and rodents that come into contact with food.
It is important to practice good food safety habits, such as washing hands and surfaces, cooking food to the appropriate temperature, and storing food properly, to prevent the transmission of foodborne pathogens.