Most of the foodborne illnesses that affect people are attributable to biological hazards. The biological hazards that we are concerned with include bacteria, viruses and parasites. Of the three – bacteria are the largest group of concern and include organisms such as E. coli, Salmonella, Listeria, Shigella and Campylobacter. Luckily, these organisms are easy to destroy by means of cooking. However, some bacteria are toxin forming and thus produce chemicals during replication that can not be destroyed during the heating process. These toxins are most often observed during issues related to the improper cooling of foods such as soups, sauces and gravies.

This entry was posted on Thursday, February 1st, 2007 at 12:08 pm and is filed under Uncategorized, Food Safety. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.