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Food hygiene
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microorganisms (bacteria, mold and yeast that spoil food and may cause

illness).

 Viruses

Viruses multiply only in living cells, not in food. However, food

items serve as a method of transportation for viruses to get to people

Examples of common viral foodborne illnesses include hepatitis A& E,

and the norovirus.

 Bacteria

Bacteria are the greatest threat to food safety because they

cause most foodborne illnesses. Bacteria are everywhere in the

air, water and ground; on our food, skin, hair and clothes; inside

our bodies; and on common items that are handled regularly, such

as money and pens. Some bacteria cause disease by multiplying to

high levels while others produce heat-resistant poisons (toxins) as

they multiply. Bacteria may be killed by high temperatures, but are

resistant to low temperatures and may survive freezing. Some

bacteria produce spores that are resistant to some sanitizing

solutions and heat and cold. As: Salmonella , Norovirus (Norwalk

Virus), E. coli , Helicobacter pylori, Salmonella typhi (Typhoid

Fever) . Bacterial toxins as :Toxins of Staphylococcus aureus,,

Bacillus cereus

 NB. Bacteria multiply quickly in the Danger Zone. Bacteria grow

extremely well at body temperature, 37.1°C. The Danger Zone is

the temperature range between 4°C & 60°C

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