Back to Search Start Over

Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products

Authors :
Agnieszka Bilska
Krystian Wochna
Małgorzata Habiera
Katarzyna Serwańska-Leja
Source :
Foods, Vol 13, Iss 16, p 2578 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

Clostridium bacteria were already known to Hippocrates many years before Christ. The name of the Clostridium species is owed to the Polish microbiologist, Adam Prażmowski. It is now known that these Clostridium bacteria are widespread in the natural environment, and their presence in food products is a threat to human health and life. According to European Food Safety Authority (EFSA) reports, every year, there are poisonings or deaths due to ingestion of bacterial toxins, including those of the Clostridium spp. The strengthening of consumer health awareness has increased interest in consuming products with minimal processing in recent years, which has led to a need to develop new techniques to ensure the safety of microbiological food, including elimination of bacteria from the Clostridium genera. On the other hand, the high biochemical activity of Clostridium bacteria allows them to be used in the chemical, pharmaceutical, and medical industries. Awareness of microbiological food safety is very important for our health. Unfortunately, in 2022, an increase in infections with Clostridium bacteria found in food was recorded. Knowledge about food contamination should thus be widely disseminated.

Details

Language :
English
ISSN :
13162578 and 23048158
Volume :
13
Issue :
16
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.fddacff9f774a68933771e9b5780ec5
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13162578