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The Consumption Of Organic Food And Foodborne Pathogens

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The consumption of organic food or products continues to increase worldwide. According to Organic Consumer Association, it is estimated the global sales have reached 81.6 billion US dollars in 2015. That’s because organic industries claim that organic products are safer and healthier because they are produced using farming practices that is safe for the environment. But critics disagree with several of the industry’s claims, insisting that organic products (mostly fruits and vegetables) are more seemingly to be contaminated with molds and disease-causing bacteria.

Critics said that organic products are more seemingly to be contaminated with foodborne pathogens. Mike Doyle (microbiologist and director of the Center for Food Safety at the University of Georgia) said, manure came from the waste of cows and other farm animals when used as a fertilizer to soil can contaminate crops with pathogens such as Escherichia coli (E. coli), shigella and salmonella. These bacteria came from the stomachs of farm animals such as cows, sheep, and carabaos. They can transport to the plants, or even contaminate the water for irrigation, once within the soil. Most farmers have created antibodies for these condition, but they can harm the old or very young,animals. It can cause kidney damage that can lead to death.

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At the moment, in the UK, organic producers are prohibited by both the FSA and Advertising Standards Authority to say that their food is healthier or a lot of nutritive because there’s no proof to substantiate the claim. however, this will appear to be what organic producers believe. On the opposite hand, the authorities also consider as unproved several of the issues over the security of organic food. However, several critics stay adamant that science shows there’s a high chance of risk.

According to World Health Organization, estimated 600 million (1 out of 10 people in the world) got sick because of eating contaminated food. 420 000 deaths every year, including children under 5 years of age (bear 40% of the foodborne diseases) with 125 000 deaths per year arising in the loss of 33 million (HLY).

The common names of foodborne illness agents are B. cereus food poisoning (Bacillus cereus),

Campylobacteriosis (Campylobacter jejuni), Botulism (Clostridium botulinum), Perfringens food

poisoning (Clostridium perfringens), intestinal cryptosporidiosis (Cryptosporidium), Cyclosporiasis (Cyclospora cayetanensis), Hemorrhagic colitis (Escherichia coli O157:H7), Hepatitis (Hepatitis A), Listeriosis (Listeria monocytogenes), viral gastroenteritis (Noroviruses), Salmonellosis (Salmonella), Staphylococcal food poisoning (Staphylococcus aureus), Vibrio parahaemolyticus (V. parahaem olyticus), and Vibrio vulnificus infection (V. vulnificus).

Both consumer and producer highly prioritize food safety. Food safety is a concern of global health. Traditional microbiological methods can be reliable and accurately identify dangerous pathogens but these methods are slow and can tie down the time of release of food products. They are based on the growth of the microorganisms in various culture media which may require several days before results are known.


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