In today’s food preparation world waterborne pathogens are becominga real threat. Why? Simply because in today’s culture people are quick toblame the food industry for most cases of disintary or other ill effects causedby bacteria. In this paper several things will be discussed. To understand what I’m trying to say, you must understand a few keyterms. First lets define waterborne pathogen.
A waterborne pathogen is amicro-organism whose ability to cause disease has recently been identified. Now that you know what a waterborne pathogen is lets name a few. 1. Bacteria in the form of,Arcobacter ButzleriHelicobacter PyloriAnd E. Coli2.
VirusesRotavirusesand Adenoviruses Type 40 and 413. ProtozoaAcanthamoeba. Each of these possible pathogens has been identified but according tothe WRc’s “Final Report to the Department of the Environment onWaterborne Pathogens,” it is still possible that several unidentified pathogensmay be at large and dangerous. In order to understand how these pathogens work, and how to destroythem we must understand several of the parts that make them up.
Some ofthese parts are:MorphologyBiochemical CharacteristicsDetection MethodsCultural characteristicsHealth EffectsRoutes of TransmissionOccurrence in Water SourcesSources of Exposureand Susceptibility to removal or inactivation by conventional watertreatment processes. Each of these parts is used in today’s world to identify and destroyexisting, and new pathogens. What happens if someone ingests a pathogen before it is identified?Well that is one reason that the Department of the Environment is soconcerned. Due to current environmental status new pathogens are appearingsemi-daily, and consequently overwhelming those who are working to stopthem. One major example of this is Legionella. Legionella is unique in thefact that 42 strains have been identified, and yet only one is within our abilityto control.
So obviously there is a major shortage of knowledge on pathogens,and how to control them. According to the WRC’s report to the Department of the Enviroment”The threat which is posed by an organism to contaminate water supplies andcause outbreaks always exists,” and furthermore they state that “The threatwhich is posed by an organism, in terms of its occurrence and distribution inwater sources and the ability to remove it is often poorly understood and orcompletely unknown. “Does this alarm anyone else? Just the thought that our governmentadmits that there are diseases out there that we have no ability to control isalarming. Let alone the fact that the food industry is blamed for most of theproblems that occur due to waterborne pathogens. Lets examine the logic the government uses to explain thisphenomenon, “According to data provided by the Environmental ControlAgency, 65% of waterborne pathogens appear in highly populated areas,” soaccording to this data most of these pathogens arrive via the water supply tocity areas. This might explain why most “new” diseases surface in the foodservice industry, due to the fact that most restaurants and other foodproduction facilities are centered in cities.
Now that we know there is a problem what can the food industry do tokeep from spreading the ill feelings, and actual medical problems surroundingwaterborne pathogens? Well first of all we all need to recognize the source ofthe problem, and take the appropriate steps to stop it. Supplies of “cleansed”water should be on hand. Also if a pathogen has been linked to your place ofbusiness take the recommended steps to identify where the problem is comingfrom and stop it. Furthermore educate your workers about the problem. Education never hurt anyone. In conclusion the food industry is greatly wronged by the generalpublic when it comes to identifying the causes of certain diseases.
The onlyway that this problem will ever be resolved is by grater education of theproblem.Works CitedThe main source for this paper was Http://www.awwarf.comand the Department of Environmental Conservation final report to the Department of the Environment