MICROBIOLOGICAL CONTAMINATION OF FOODSTUFFS

The risk of contamination associated with the presence of viruses and bacteria in food represents an emerging problem for the food industry. Thus this research will address the issue of food contaminations caused by microorganisms and their forms of prevention and control. Food can be contaminated by infected food handlers or by contact with contaminated water. Therefore the best way to avoid food contamination is to follow some basic rules during the handling preparation and storage of these foods such as washing hands utensils fruits and vegetables thoroughly choosing cooked foods not freezing foods that have already been frozen and always storing them in a covered container in the refrigerator at a temperature below 4ºC or in the freezer at a temperature between -12ºC and -15ºC.