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This article is from the Food Science
FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous
contributions by others.
4. Aren't we losing natural immunity by producing foods with no pathogens present?
That fear is groundless. The opposite view, that all food should
be completely sterile, is totally unrealistic. Bacteria are around us
all the time .There is no way that food can be made sterile, except
by putting it in an hermetically-sealed container (e.g. a can) and
treating it with a defined heat process to sterilise it; and even
then, once the can is opened, the food is exposed to the atmosphere
and contamination by airborne microorganisms. But when food is
consumed, it is not the presence of microorganisms that is of
concern. Danger only comes if they are allowed to multiply to large
numbers in food or in the digestive system. This is preventable by
taking great care and ensuring good hygiene at all stages of raw
material handling, manufacture, distribution, retailing, catering
(foodservice) and in the home.
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