Mitigating Foodborne Illness Through Improved Water Quality: A Review of Causes, Challenges, and Solutions

From the commonly known “food poisoning” Norovirus, to the deadly pathogen Salmonella, foodborne illness, facilitated by poor water quality, impacts millions of lives every year. Throughout production and processing, food is consistently exposed to water, and the presence of illness-causing pathogens raises concerns for public safety. In an attempt to propose a feasible and effective solution to this issue on the federal level, a comprehensive literature review was conducted assessing areas of current research regarding foodborne illness policy and mitigation. Libraries such as EBSCOhost and Google Scholar were utilized to compile information from research articles; these articles were used to compare various solutions, from widely used technologies to newly developed methods, on criteria such as cost, energy-efficiency, and overall efficacy. A three-part, integrated solution was recommended. First, sand filtration of microorganisms can be conducted on farms and agricultural facilities during the harvesting process to prevent the transfer of bacteria that can proliferate in shipment. Second, nanofiltration in public water systems is energy-efficient, thus making it cost-effective and a system that can be implemented on a large scale. Lastly, comprehensive consumer education regarding safe food handling practices is essential to prevent these illnesses on the level of consumers themselves. The findings of this literature review emphasize the magnitude of foodborne illness, and by extension the critical need for improved water quality management and greater consumer education. By implementing the integrated solutions discussed, it is possible to both address current issues regarding public health and significantly contribute to a future with reduced incidence of foodborne diseases, thus contributing to a healthier and safer society.