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Biological hazards
Biological hazards include microorganisms and other biological agents that can cause foodborne illness. Important groups include pathogenic bacteria, viruses, parasites and prions. Some fungi are also important because certain molds can produce harmful toxins in food.
These hazards differ in important ways. Some bacteria can multiply in food when conditions are favorable, while foodborne viruses and many parasites do not multiply in food. Prevention therefore depends on the organism and may include safe cooking, refrigeration, preventing cross-contamination, good hand hygiene, safe water and control of contamination during food production.
RECOMMENDED RESOURCES
Bad Bug Book, Second Edition — U.S. Food and Drug Administration
FDA’s handbook on major foodborne pathogenic microorganisms and natural toxins, with both technical information and consumer-oriented summaries.
A current consumer overview of foodborne germs, common routes of contamination and basic prevention practices.
Illnesses and Pathogens — USDA Food Safety and Inspection Service
USDA information on important foodborne pathogens and illnesses, particularly those associated with meat and poultry.
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