FOOD MICROBIAL CONTAMINATION: MODERN CHALLENGES
The article deals with the problem of microbial contamination of food products. It has been shown that the number of foodborne infections is increasing everywhere, and outbreaks of unprecedented number of outbreaks are recorded even in countries with a high level of development. Anthropogenic impacts on the environment «forced» the evolution of microbes and led to the appearance among strains of traditional food contaminants and food products of strains with altered antibiotic-resistant properties with additional pathogenicity factors. Due to «emergent pathogens», the risks of foodborne diseases have significantly increased.