ABSTRACT
A major risk of food contamination can come from food handlers, depending on their degree of conscientiousness in handling the food that other people will eat, the amount of training they have received and the degree of supervision applied in each particular establishment. Organisms of the genera Salmonella and Campylobacter and the bacterium Staphylococcus aureus may be transmitted by food handlers through crosscontamination of food and food surfaces. Given the right conditions within food premises, these organisms may multiply to an infective dose, causing an outbreak of food poisoning when food from the establishment is consumed.
