A Review of Control in Food Pollution of Local Markets

Food and its products represent a suitable environment for the growth and reproduction of microbes, whether they are pathogenic or spoilage, and are thus vulnerable to contamination with these microbes. The most important sources of pollution are water, air, dust, equipment, sewage, insects, rodents and workers. Among these sources, the workers themselves represent the most important source of infection, as they transmit the infection of diseases, especially toxin and non-toxic food poisoning diseases. Contamination of raw materials from soil, wastewater, live animals, and the external surfaces and internal organs of slaughtered animals can also occur. Additional contamination from sick animals can also occur, although the provision of hygiene may reduce this source. Pollution can be minimized by controlling the external conditions surrounding the food and by following sound health practices in everything related to food handling, processing or preparation, while providing the necessary protection during storage, and properly disposing of garbage and dirt. The aim of all of this is to reduce the chances of food contamination with microbes, that is, to protect food from contamination. As for the remaining microorganisms that can withstand different protection methods, they must be eliminated or inactivated during the different manufacturing processes (1). Control of the external and environmental conditions surrounding the food.