In today's food preparation world waterborne pathogens are becoming
a real threat. Why? Simply because in today's culture people are quick to
blame the food industry for most cases of disintary or other ill effects caused
by bacteria. In this paper several things will be discussed.
To understand what I'm trying to say, you must understand a few key
terms. First lets define waterborne pathogen. A waterborne pathogen is a
micro-organism whose ability to cause disease has recently been identified.
Now that you know what a waterborne pathogen is lets name a few.
Each of these possible pathogens has been identified but according to
the WRc's "Final Report to the Department of the Environmenton
Waterborne Pathogens," it is still possible that several unidentified pathogens
In order to understand how these pathogens work, and how to destroy
them we must understand several of the parts that make them up. Some of
and Susceptibility to removal or inactivation by conventional water
Each of these parts is used in today's world to identify and destroy
What happens if someone ingests a pathogen before it is identified?
Well that is one reason that the Department of the Environment is so
concerned. Due to current environmental status new pathogens are appearing
semi-daily, and consequently overwhelming those who are working to stop
them. One major example of this is Legionella. Legionella is

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