Author(s): Charity Amoah Nyasapoh and Gabriel Amponsah Adu

Abstract:
Food safety is a fundamental human right, essential for health and well-being. Globally, unsafe food poses significant risks, leading to millions of illnesses and hundreds of thousands of deaths annually. The food chain encompasses various stages, from production to consumption, each susceptible to microbial, chemical, and environmental hazards. Historically, foodborne illnesses have resulted from both intentional and unintentional contamination, often exacerbated by inadequate regulatory measures. While chemical contaminants have been a concern, recent outbreaks are predominantly caused by microbial agents, with the most severe impacts on vulnerable populations such as children under five, the elderly, and the immunocompromised. To ensure food safety and prevent unnecessary illnesses, rapid and accurate detection of pathogenic agents is imperative. Advancements in diagnostic technologies, including polymerase chain reaction (PCR) and antigen-based assays, are replacing traditional culture-based methods, offering faster and more sensitive detection. Innovative technologies, such as Nuclear Magnetic Resonance (NMR) combined with nanoparticles, enable the detection of multiple target microbial pathogens' DNA or proteins by analysing antibodies, nucleic acids, and other biomarkers. Ensuring food safety requires the collaborative efforts of food producers, distributors, handlers, vendors, consumers, government agencies, and medical providers. A comprehensive approach involving all stakeholders is essential to safeguard public health in the twenty-first century.