Журнал продуктов питания: микробиология, безопасность и гигиена
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Микробиологические опасности в пищевых продуктах

Дхарани Балан*

This paper describes the microbiological hazards in food. For protecting human health, nowadays food safety authorities face with many challenges. Food safety is one of the main objectives related to public health protection. It is expected to prevent, minimize or eliminate risks on different stages of the food chain and in the meantime maintain, provide, and distribute high-quality food to meet consumer demands. However, millions of cases of foodborne diseases occur every year worldwide. Microbiological hazard, or bio-hazard, is a biological substance that poses a threat to the health of living organisms, primarily humans. This could include a sample of a microorganism, bacteria microbial hazards in food comprise mycotoxin-producing moulds, protozoae, viruses and prions that can adversely affect human health.