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Scientific workshop entitled (Bacteriological Contaminants of Food)
2025-02-21
The Human Resources Development Department at the Upper Euphrates Center for Sustainable Development Research, in cooperation with the Continuing Education Center at the Presidency of the University of Anbar, held the scientific workshop tagged: (Bacteriological Contaminants of Food), on Tuesday, 18/2/2025.
The workshop was moderated by Assistant Professor Dr. Muthanna Badie Farhan, and Assistant Professor Dr. Hala Arshad Ali, and the workshop included several themes, the most important of which was addressing the types of microbial damage that can affect food of all kinds and identifying the most important types of microbes that cause damage to those foodstuffs of all kinds, whether fresh, preserved or canned as a result of conditions of not cooking well or preserving improperly, Food diseases that result due to the presence of microbes in them were also addressed, namely both the state of food poisoning (Food poisoning) and the state of food contamination or what is known as food infection (Food Infection), in the case of food poisoning, bacteria contaminating food can release their toxins into food before eating it and thus can cause those foods when eaten health problems for humans, which can be dangerous and may cause death for a person if it is not treated quickly, as happens in the case of botulisms, which is explained in detail with the case of staph poisoning, which has a less severe health effect than botulisms, as for the second case, which is food infection, in this case, eating food is contaminated with bacteria, which are alive, which can reach the small intestine, secreting toxic toxins, which cause dangerous health symptoms for humans, which need to be treated quickly, such as the case of food contamination with typhoid bacteria (Salmonella typhi).
At the end of the workshop lecture, the work of many scientists in the field of microbes and food and the most important studies conducted in this regard were briefly addressed, and the door was opened for discussion with the attendees about what was presented of the scientific material.
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