Pasquale Arendt*
Contamination of food can have severe consequences on public health, leading to foodborne illnesses and outbreaks. It is essential to employ effective strategies for the preservation of contamination to ensure the safety and quality of our food. This article aims to explore various approaches and practices that contribute to the prevention and control of contamination throughout the food supply chain. Food contamination refers to the presence of harmful substances or pathogens in food that can pose a risk to human health. Contamination can occur at various stages, including production, processing, storage, transportation, and preparation. It can result from biological agents such as bacteria, viruses, and parasites, as well as chemical substances, allergens, and physical hazards.
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