Battle to keep our food safe cannot be won without ensuring combat readiness for multiple skirmishes across the supply chain

The World Health Day is marked on April 7 and it serves as an important reminder of health’s pivotal role in our daily lives. 

Health isn’t merely the absence of disease, it is about overall well being — which begins with what we eat. In recent years, people have increasingly consumed fresh fruits and vegetables, which are widely regarded as a step toward improving public health. 

However, hidden behind this healthy trend lies a silent and dangerous, often overlooked threat — pathogens. 

These microscopic organisms, including bacteria, viruses, fungi, protozoa and parasites, can stealthily infiltrate our food supply, posing serious health risks. 

Many of these pathogens enter the food chain through unsafe agricultural practices, such as poor sanitation, contaminated irrigation, improper food handling, and unsafe animal husbandry. 

Link between agriculture and infections

Agriculture is closely linked to the transmission of pathogens. Whether through contaminated food, water, or soil, these harmful microorganisms can spread rapidly, causing devastating consequences for human health. 

To ensure the safety of the food we consume, we must understand the pathways through which pathogens enter the food chain and take steps to mitigate these risks. 

As we become more conscious of healthy eating, fresh fruits and vegetables have become central to many diets. 

However, hidden dangers beneath this growing trend can compromise the health benefits these foods offer — pathogens that infiltrate our food supply without detection. 

The journey of these harmful microbes from farm to table is complex, with many potential contamination points. This makes food safety a global issue that requires attention from all stakeholders. 

According to the World Health Organization (WHO), unsafe food contaminated by microbial agents like bacteria, viruses and parasites, as well as chemical hazards such as toxins, heavy metals, pesticide residues, and veterinary drugs, significantly threaten human health. 

Each year, foodborne diseases affect an estimated 600 million people, leading to 420,000 deaths and the loss of 33 million healthy life years.

Children under five are among the most vulnerable, with an estimated 125,000 dying annually from foodborne illnesses. Despite these alarming figures, we can prevent many of these cases through better food safety practices, underlining the importance of taking action on a global scale.

A study published in The Lancet in 2019 highlighted the devastating impact of foodborne pathogens in India, where foodborne diseases claim a substantial number of lives each year.

According to the study, five bacterial pathogens — Escherichia coli (E. coli), Streptococcus pneumoniae (S. pneumoniae), Klebsiella pneumoniae (K. pneumoniae), Staphylococcus aureus (S. aureus), and Acinetobacter baumannii (A. baumannii)—were responsible for approximately 678,846 deaths in India. Among these, E. coli accounted for the highest number of deaths — approximately 157,082. 

This starkly reminds us of the hidden risks in the food supply chain, particularly in countries with high agricultural output like India.

Among the many pathogens causing foodborne illnesses, Norovirus, Hepatitis A, and Hepatitis E are significant contributors to the global disease burden. According to the Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) report published in December 2024, Norovirus leads as the cause of foodborne illnesses worldwide. The report estimates that Norovirus infections account for approximately 125 million cases and 35,000 deaths annually. 

These figures emphasise the profound impact of the virus on public health, affecting millions globally. In addition to Norovirus, Hepatitis A causes 14 million cases and 28,000 deaths yearly, while Hepatitis E causes 3.3 million cases and 44,000 fatalities annually (JEMRA, 2024). 

These viral infections significantly contribute to the global burden of foodborne diseases, particularly in regions with poor sanitation and unsafe agricultural practices.

Understanding how pathogens contaminate agricultural products is key to reducing foodborne illnesses. 

Contamination can occur at various stages, from preharvest practices to postharvest handling. One primary route of contamination is through irrigation water. 

Pathogens from animal feces, sewage overflow, or agricultural runoff can contaminate water sources used for irrigation. Studies have shown that surface irrigation methods, particularly spray irrigation, increase the likelihood of pathogen transfer to crops like leafy greens and berries. Moreover, agricultural soil can act as a reservoir for harmful microorganisms.

When untreated manure is used as fertiliser, it can introduce pathogens into the soil, which can persist for extended periods, creating a long-term risk for subsequent crop cycles. Norovirus, for instance, spreads primarily through contaminated irrigation water, which affects fresh produce such as leafy greens and berries. 

Similarly, Hepatitis A is often linked to sewage-contaminated water and poor sanitation among farm workers, making raw produce a potential carrier of the virus. Hepatitis E, on the other hand, is primarily associated with livestock farming and can enter the food chain through undercooked pork or contaminated water sources near farms.

Another significant source of contamination is direct animal intrusion. Wild and domestic animals that roam farm fields can deposit fecal matter, introducing bacteria onto crops. 

Link between livestock and agriculture

The risk of contamination increases when livestock operations are situated near crop fields, as airborne transmission of pathogens from animal farms to crops has been documented in numerous studies.

Additionally, human handling — whether by farm workers, transport personnel, or consumers — further contributes to the spread of pathogens, especially when proper hygiene practices are not followed. 

Contaminated hands, equipment, and storage containers serve as vectors for microbial transmission, highlighting the importance of implementing rigorous sanitation measures throughout the food production chain.

Consuming contaminated food can lead to foodborne illnesses, with symptoms ranging from mild gastrointestinal discomfort to life-threatening conditions.

Norovirus, for example, causes symptoms such as vomiting, diarrhea, and dehydration, leading to severe health complications if left untreated. 

Hepatitis A is a liver disease that typically presents with symptoms like fatigue, loss of appetite, nausea, abdominal pain (particularly in the upper right side), low-grade fever, jaundice (yellowing of the skin and eyes), dark urine, pale stools, and itchy skin. 

These symptoms usually appear 2 to 6 weeks after exposure. Similarly, Hepatitis E shares many of the same symptoms, including fatigue, loss of appetite, nausea, abdominal pain, jaundice, and dark urine, with symptoms typically appearing 2 to 9 weeks after infection. While these symptoms may resolve over time, the severity of the infection can vary, especially for individuals with weakened immune systems, the elderly, and pregnant women.

Preventing foodborne illnesses caused by pathogens requires a multi-pronged approach. One of the most effective strategies is implementing Good Agricultural Practices (GAP). 

These practices play a vital role in minimizing contamination at the farm level. They include microbial testing of irrigation water, proper composting of manure and protective fencing to prevent animal intrusion.

Additionally, halting irrigation several days before harvest helps pathogens die off and reduces microbial loads on fresh produce. Crop rotation and cover crops can improve soil health, reducing the risk of pathogen persistence in agricultural fields. 

Moreover, enhancing postharvest handling procedures such as cold chain management and proper packaging can help reduce pathogen proliferation before food reaches consumers.

While these measures significantly reduce contamination at the source, ensuring food safety requires efforts beyond the agricultural sector. Consumer awareness and government intervention are equally critical in minimising the risks of foodborne illnesses. 

Simple household practices — such as thoroughly washing produce, preventing cross-contamination, and cooking food at recommended temperatures can significantly lower infection risks. Studies indicate that rinsing vegetables with clean water can remove many surface pathogens. 

Safe food handling, including proper refrigeration and keeping raw and cooked foods separate, is essential in preventing contamination. However, individual efforts alone are not enough. Rather than introducing new initiatives, we should focus on strengthening and scaling up existing programs, such as the Eat Right India Movement, which promotes public awareness of food safety and nutrition, encouraging healthier eating habits. 

Similarly, Jaivik Bharat supports organic farming and sustainable agriculture, reducing reliance on harmful chemicals and lowering the risk of microbial contamination. Furthermore, the National Programme on Containment of Antimicrobial Resistance (AMR) is vital in addressing antibiotic-resistant pathogens, ensuring a safer food supply and improved public health outcomes.

Beyond awareness and sustainable farming, enhancing surveillance systems is critical to preventing foodborne illnesses. Strengthening pathogen monitoring in agriculture can help detect contamination early and prevent widespread outbreaks. Artificial Intelligence (AI) can further revolutionise food safety by predicting risks, identifying contamination sources, and enabling swift interventions. 

Governments must continue expanding surveillance networks, enforcing stricter food safety policies, and equipping farmers with the necessary knowledge and tools to maintain hygiene standards. As World Health Day reminds us, protecting public health starts with securing our food systems.

By combining consumer responsibility, proactive government initiatives, and technological advancements, we can significantly reduce foodborne disease risks, ensuring a healthier and safer future for all.

The  author is a post-graduate student of Environmental Engineering at HTW Dresden, Germany

Views expressed are author’s own and do not necessarily reflect those of Down To Earth