Abstract
Cross-contamination of foodborne pathogens or nonpathogenic spoilage bacteria in the food production environment can cause huge economic losses attributing to waste of raw food materials or a significant public health issue. Bacterial cross-contamination and recontamination episodes have been connected to the following factors: polluted raw materials, poor sanitation practices, poor equipment design, and deficient control of ingredients. This chapter provides an overview of types and diversity of bacteria, molecular methods for tracking bacterial contamination, and elimination of bacteria in the food production. Furthermore, future directions in the field are also discussed.
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