Chapter II
Review of Related Literature
Introduction
Food Borne Disease – it is a sickness brought on by consuming tainted food or drink—
whether from bacteria, viruses, parasites, or toxins—is referred to as a foodborne
illness, or food poisoning. Although it is still a global issue, its history emphasizes public
health concerns about sanitation and hygiene, with advancements in these areas
greatly lessening its impact.
According to Catherine C. Adley, Michael P. Ryan (2025) Contaminated Food can
induce foodborne illness, which can have serious negative effects on one’s health and
finances. The disease exacerbated by unsanitary methods used in the harvesting,
processing and production food. Listeria, Salmonella, Campylobacter, and Escherichia
Coli are major pathogens. National officials keep an eye on outbreaks in order to spot
patterns and stop diseases in the future. Foodborne illness can be effectively addressed
with the One Health Strategy.
According to Yogesh Kumar, Inderpret Kaur, Shakti Mishra (2024) A checklist for
assessing the best practices in Brazilian home kitchens was created and validated by
the study. Codex Alimentarius, ISO 22000 standards, and Brazilian food safety
resolutions served as the foundation for the initial draft. Semantic evaluation and
validation involved seven specialists. A minimum of five out of seven expert agreement
and a mean score of at least three for significance and clarity were requirements for
approval. The clarity of each item was assessed by a focus group. The final version had
a W-value of 0.86 and had 77 elements.
According to Mwahaisha Mkangara (2023) Food-borne diseases are a significant global
issue, causing severe health impacts. Common pathogens include bacteria, viruses,
and chemicals. Artificial intelligence has been used to predict these diseases, with a
study comparing various methods. The new ensemble model outperformed other
classifiers, achieving 97.26% accuracy, 0.22 RMSE value, 97.77% recall, 97.66%
precision, and 98.44% F1-Score. This research explores the predictability of pathogens
in food-borne diseases using ensemble learning techniques.
According to Levy, Hashiguchi, Cecchini (2022)Salmonella is a pathogenic bacteria that
can lead to severe diarrheal illnesses in humans when they consume or ingest
contaminated food or water. It is a serious public health concern and is the third most
common cause of diarrheal disease death globally. One of the challenges in avoiding
infection is that individuals and animals can harbor the bacteria without any signs of
disease, and thus it is difficult to detect and control. Salmonella may survive on
equipment utilized in food industries to result in mass contamination, affecting the
economy and food safety. Most of the common forms of Salmonella that infect man are
derived from poultry and other food. A number of prevention steps can be taken to
minimize the risk of infection, including enhanced biosecurity, quarantine of infected
persons, and application of probiotics and antimicrobial compounds. It is important to
ensure that foods such as meat, eggs, milk, and vegetables are Salmonella-free to
safeguard human health. This review addresses the problems associated with
Salmonella and ways to enhance food safety.
According to Ehuwa, Amit Jaiswal, Swarna Jaiswal (2021)Foodboorne illnesses are still
an international issue, with interventions addressing food handling training programs
and usual food safety protocols affecting food handlers’ attitudes and knowledge. In a
systematic review and meta-analysis of eight trials, food safety interventions were
correlated with a meaningful microbial reduction of 28.6% these result suggest that
hazard analysis and critical control points (HACCP) policies may be effective
interventions in preventing foodborne disease in foodservice facilities. But stronger
randomized controlled trials and controlled before-and-after studies are required to
verify these results.
According to Ewen Todd (2020) Food-borne illness is still a global health hazard, with
one out of every six individuals in the United States contracting gastroenteritis annually.
Although there have been decades of intervention by governments and industry, it is still
very prevalent. WHO Global Burden Initiative of Estimating the Global Burden of Food-
borne Disease identified 31 hazards at a global level resulting in 600 million food-borne
illnesses and 420,000 deaths in 2010. These include unsafe water, suboptimal food-
production practices, improper storage, and handling practices. Food-borne disease
burden by the 31 hazards was 33 million DALYs in 2010 and 40% of this burden was
among children under the age of five years. In order to advance prevention and control
practice, an integrated set of linked actions must be undertaken, such as enhancing
complaint and illness investigation, determining the causes of outbreaks, formulating
targeted intervention approaches, developing an appreciation of human behavior in food
production and preparation, creating effective education and training schemes,
assessing risks of current and altered food production and preparation practice,
forecasting effective potential interventions, and implementing enforceable codes of
practice for various industry components.
According to Da Silva, Almeida, Braz (2019) The research created and tested a check-
list to assess Brazilian home kitchens' good practices. The initial draft was built upon
Brazilian food safety resolutions, ISO 22000 standards, and Codex Alimentarius. Seven
experts took part in validation and semantic assessment. Approval criteria were five out
of seven agreement among experts and a mean of ≥3 for importance and clarity. A
focus group tested each item's clarity. The final scale had 77 items and a W-value of
0.86
According to Hoelzer, Switt, Wiedmann, Boor (2018) Foodborne disease surveillance
systems have been greatly enhanced by technological advances, led by Molecular
Subtyping Methods and Whole Genome Sequencing (WGS). Nevertheless, the food
vehicle responsible and etiological agent are identified in a minority of outbreaks. Cases
of microbial foodborne illness, mostly in developing nations, impose a substantial public
health burden. Training activities, public-private collaborations, and food safety policy
mechanisms are emphasized in this review. WGS can help identify new sources of
outbreaks and inform risk assessments, guiding risk-based policies.
According to Sadilek, Kautz, Diprete (2017) Foodborne illness impacts 48 million
individuals in the US each year, with more than 128,000 hospitalized and 3,000 killed.
Conventional restaurant inspections have restricted effects as a result of predictability
and low frequency. This research illustrates food safety improvements through a
combination of AI and the traditional inspection process. The system applies machine
learning to identify public health risks in Twitter data, and when fully implemented, would
avert more than 9,000 cases and 557 hospitalizations in Las Vegas each year.
According to Ucar, Volkan, Cakiroglu (2016) Foodborne diseases are caused by food-
borne pathogens like bacteria, viruses, or parasites that infect food. In order to avoid
severe or life-threatening diseases, safe food-handling practices are important to be
observed. Food safety guarantees that food will not harm consumers when prepared
and consumed properly. Foodborne diseases are common and can endanger individual
and public health. To avoid contamination, resources have to be used at every level of
the food chain, from harvesting to consumption. Intervention measures are suggested to
control foodborne diseases.
According to Maria gil, selma, suslow etc (2015) This review addresses preventive
strategies for leafy greens based on the farm to fork chain. The review addresses
technological and managerial intervention in primary production, postharvest
management, processing routines, distribution, and consumer handling. The review
stresses the necessity of developing multidisciplinary farm to fork approaches to tackle
microbial contamination in leafy vegetables. The review recommends encouraging
growers to implement HACCP principles during primary production and ensuring
traceability in the food chain for safety of food.
