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By: randall E-mail: nawa2@rocketmail Emerging Waterborne Pathogens In today?s food preparation world waterborne pathogens are becoming a real threat. Why? Simply because in today?s culture people are quick to blame the food industry for most cases of disintary or other ill effects caused by bacteria. In this paper several things will be discussed. To understand what I?m trying to say, you must understand a few key terms. First lets define waterborne pathogen. A waterborne pathogen is a micro-organism whose ability to cause disease has recently been identified. Now that you know what a waterborne pathogen is lets name a few. 1. Bacteria in the form of, Arcobacter Butzleri Helicobacter Pylori And E. Coli 2. Viruses Rotaviruses and Adenoviruses Type 40 and 41 3. Protozoa Acanthamoeba. Each of these possible pathogens has been identified but according to the WRc?s ?Final Report to the Department of the Environment on Waterborne Pathogens,? it is still possible that several unidentified pathogens may be at large and dangerous.

In order to understand how these pathogens work, and how to destroy them we must understand several of the parts that make them up. Some of these parts are: Morphology Biochemical Characteristics Detection Methods Cultural characteristics Health Effects Routes of Transmission Occurrence in Water Sources Sources of Exposure and Susceptibility to removal or inactivation by conventional water treatment processes. Each of these parts is used in today?s world to identify and destroy existing, and new pathogens. What happens if someone ingests a pathogen before it is identified? Well that is one reason that the Department of the Environment is so concerned. Due to current environmental status new pathogens are appearing semi-daily, and consequently overwhelming those who are working to stop them. One major example of this is Legionella. Legionella is unique in the fact that 42...