CURSO
02 · BIOLOGICAL HAZARDS
Foodborne diseases
Foodborne diseases may be caused by microorganisms, parasites or toxins. Prevention is based on preventing contamination and avoiding conditions that allow harmful agents to reach dangerous levels.
Microorganisms
- Bacteria: Salmonella, Listeria monocytogenes, Campylobacter, certain strains of E. coli, Staphylococcus aureus, Clostridium botulinum, Bacillus cereus, among others.
- Viruses: norovirus, hepatitis A and other viruses capable of being transmitted through contaminated food or water.
- Fungi: moulds and yeasts; some moulds may produce mycotoxins.
- Parasites: Anisakis and other foodborne parasites.
Infection, intoxication and toxicoinfection
| Concept | What happens | Key prevention |
|---|---|---|
| Infection | Microorganisms capable of causing disease are ingested. | Hygiene, cooking when appropriate, separation of raw and cooked foods. |
| Intoxication | Illness is caused by toxins or other substances present in the food. | Prevent microbial growth and chemical contamination. |
| Toxicoinfection | Microorganisms and/or their toxins are involved after ingestion. | Comprehensive process control. |
REMEMBER
The fact that a food looks normal does not guarantee that it is safe: many microbiological hazards do not necessarily change its smell, colour or taste.
The fact that a food looks normal does not guarantee that it is safe: many microbiological hazards do not necessarily change its smell, colour or taste.