What does pathogen control focus on in a food safety program?

Pathogen control is a fundamental component of food safety programs and specifically emphasizes reducing the presence of harmful microorganisms that can cause foodborne illnesses. This involves identifying and managing biological hazards, such as bacteria, viruses, and parasites, that may contaminate food during various stages of handling, preparation, and storage.

Effective pathogen control strategies include proper cooking temperatures, avoiding cross-contamination, and maintaining hygiene practices among food handlers. By focusing on the reduction of harmful microorganisms, food safety programs aim to protect consumers from potential health risks associated with foodborne pathogens, ensuring that food served is safe to eat.

This approach is critical because, unlike enhancing flavor, improving appearance, or extending shelf life—which may be important for commercial success—they do not directly address the primary concern of health and safety in food handling and preparation. Therefore, the essence of pathogen control in food safety centers on minimizing the risks presented by harmful microorganisms to safeguard public health.