Many types of Bacteria are naturally present in food while others find their way into food from contaminated water, soil, air, animals, equipment and people. While some may spoil food, the majority of bacteria usually do not cause harm to humans.
Understanding bacterial ecology in combination with recognizing many of our bad hygiene practices can give us the tools for the prevention of foodborne disease.
Only a few micro-organisms cause foodborne illness.
To ensure that you are practising food safety, take a look at the following information on the micro-organisms most commonly implicated in foodborne illness. And remember that food safety applies to ALL foods - the important point is to treat all foods with care.