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Food hygiene
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2- Unsafe food leads to food borne diseases predominantly induced

by micro-organisms

3- Some populations are highly vulnerable to unsafe food

Magnitude of foodborne illness: Foodborne diseases are a widespread

and growing public health problem, both in developed and developing

countries.

 Each year CDC estimates 1 in 6 or 48 million people will get sick

from unsafe food. . A great proportion of these cases can be

attributed to contamination of food and drinking water.

Additionally, diarrhea is a major cause of malnutrition in infants

and young children.

 128,000 are hospitalized and 3000 persons die from food borne

illnesses (National Restaurant Assoc, 2005)

Sources of Food hazards (hazards related to food )

I. Biological: bacteria, viruses, parasites

 Microorganisms:

The main cause of foodborne illness is consuming a food or

beverage contaminated with harmful microorganisms.

Microorganisms are tiny living organisms so small they can be

seen only under a microscope. They include pathogens (harmful

bacteria and viruses that cause illness) and spoilage

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