Microbiological Contamination
This is the infection of food by harmful germs or bacteria.
Sources of Microbiological contamination include:
- People
- Rodents, insects and pests
- Raw food
- Soil air and water
- Cleaning equipment
- Waste products
Microbiological Hazards (Bacteria)
Bacteria are found everywhere: on people, pests, dirt and dust, all raw foods and contaminated water.
Microbiological Hazards (Viruses)
Viruses can enter the body through contaminated food or water and multiply inside the body causing illness. Multiplication inside the body means that they do not have to be consumed in high quantities in order to cause illness as the damage is done after they are eaten.
Potential sources of viral contamination include: shellfish, raw vegetables and poor personal hygiene practices by food handlers. Unlike bacteria, viruses do not require food or moisture to survive.
Microbiological Hazards (Moulds and Yeasts)
Moulds and yeasts can contaminate and grow on a wide range of foods. Most of us will have seen mould growing on food, changing its smell, visual appearance and making it unfit to eat. While most moulds are harmless, some strains can produce harmful poisons (mycotoxins) that can make food unsafe to eat.
Microbiological Hazards (Naturally Poisonous Foods)
Naturally poisonous foods such as green potatoes, rhubarb leaves and toxins found in raw or under-cooked red kidney beans and other pulses can cause illness, although they are not often the cause of illness in food establishments. Oily fish may develop a toxin as part of its natural decomposition.
How to Control of Microbial Hazards
- Good personal hygiene of food workers
- Hand washing
- Staff training
- Segregation of different food types
- Colour coding of utensils
- Pest management correct storage and disposal of waste
- Cleaning and disinfection
- Adequate cooking
- Effective time / temperature control