Food safety in general

People in years past realized that foods could cause illness, but they did not know until nineteenth century scientists learned about microorganisms. Powerful new microscopes enabled them to view bacteria and viruses that were invisible to the naked eye.

Food can make us ill in a number of ways. Food poisoning is caused mainly by pathogenic (disease-producing) bacteria, but also by chemical, unwanted objects getting into food and poisons.

But more stories emerge of people becoming ill from bacterial contamination, the public is increasing aware of the importance of microbiological hazards. People do die from microbial hazards, but deaths due to consuming pesticide residue or food additives are rare.

Although outbreaks of foodborne illness receive a lot of media attention, most foodborne illness occurs because of improper food handling at home.

Cross contamination o food
This is when bacteria are transferred from raw to cooked food. It can be avoided by:

*Preventing raw and cooked foods touching each other.

*Preventing blood and juices from raw foods dripping onto cooked foods.

*Preventing bacteria from being transferred on hands, knifes, utensils, chopping boards or work surfaces.
Food safety in general