ABSTRACT
Strategies for ensuring microbiological safety are radically different from those employed to deal with chemical hazards. A “total absence” of pathogens in foods for sale is unnecessary because most foodborne diseases can be prevented by hygienic food handling and preparation. The word “hygiene” suggests the conservation of good health or prevention of potential damage to health. It is a more dynamic term than food safety and is therefore used in relation to many food-handling practices. Although a variety of bacteria have been implicated in foodborne disease, people know that a few species cause the majority of cases. Like humans and animals, food and water harbor various microorganisms depending on their ecology. Ideally, food contamination should be controlled during the growing and harvesting stages. Hygiene practices are important in preventing contamination. In summary, hygiene practices interfere with the growth and metabolism of most micro-organisms, and the extent of the intervention depends on the specific characteristics of target microorganism.
