Proper cooking or processing of food destroys bacteria. Infants , pregnant women , the elderly and people with compromised immune systems are at greatest risk from any pathogen. The following factors make controlling foodborne pathogens particularly challenging. Consumers do not always take time to wash hands and utensils or thaw meats properly. Emerging pathogens demand even greater food safety vigilance than what was required in previous generations.
More food is prepared and consumed away from home.
Also, an increasing amount of food prepared away from the home is then taken home for consumption, thus creating new opportunities for mishandling. Adding to the challenge, microorganisms continue to adapt and evolve, often increasing their degree of virulence. At the same time, bacteria already recognized as sources of foodborne illness have found new modes of transmission. Salmonella enteritidis , which once only contaminated the outside of egg shells, is now found inside many eggs, making uncooked eggs no longer safe to eat. This bacterium can produce a deadly toxin.