Food Processing

A very small percentage of foodborne illnesses are traced to the food industry, which produces, processes, packages, transports, and retails the food people consume. Only about 3 percent of foodborne illnesses originate at food plants. The majority of outbreaks in food-processing plants are usually caused by contamination of incoming foods, failure of pathogen-killing processes, or contamination of foods after sanitization.

Incoming raw foods may be contaminated in several ways. The digestive tracts of people and animals naturally contain bacteria. During the rendering of animals at the slaughterhouse, the digestive tract may be accidently cut open or nicked, releasing bacteria that may then come in contact with meat. Other possible sources of contamination include any cuts, skin, feet, hair, hide, or feathers that can carry bacteria. Fruits and vegetables may be contaminated by microorganisms in the soil, or by manure used to fertilize crops.

Contamination may also occur when pathogen-killing processes, such as temperature gauges, heaters, seals, and refrigeration units, fail to work properly. And finally, foods may become contaminated after sanitation. Microorganisms by their nature are ubiquitous and lodge themselves in air filters, drains, equipment, floor cracks, food scraps, and even dust.