Prevention of foodborne illnesses involves a multi-faceted approach:
Regulation and Inspection: Government agencies enforcing food safety standards and conducting regular inspections. Education: Informing the public and food handlers about safe food handling, cooking, and storage practices. Hygiene Practices: Encouraging proper handwashing and sanitation in food preparation environments. Technological Solutions: Using technologies like pasteurization, refrigeration, and food irradiation to reduce contamination. Traceability: Implementing systems to trace food products from farm to table to quickly identify and address sources of contamination.
