bacterias

Preventing the presence of pathogens is essential to ensure the food quality and safety. It is necessary to know that, on many occasions, the main reason for a food infection has to do with poor handling of food. Vegetables cannot be washed properly or the food may have been prepared without the necessary standards hygiene of kitchen utensils.

The bacteria are the most known pathogens in food contamination. We know their weaknesses and their strengths, as well as we know how they work and how they multiply.

The emerging pollutants are linked to a series of products, always more abundant, to chemicals that cause damage to the environment and to human health.

The variety of products and their possible interactions with other substances in the environment make their consequences very different. As scientists are moving forward with more research and analysis on the subject, they discover new effects on us, to which we must find a solution.