Microbiological and Chemical Aspects of Food Safety

When you hear “food safety,” there is a natural tendency to think initially of microbiological issues. Microbiological hazards are one of the most significant causes of food poisoning. Many microorganisms can taint foodstuffs and cause a variety of illnesses. Modern food safety has its origins in food preservation methods.

These food safety methods of preservation and control are used widely in food sector as part of HACCP plans to reliably produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques.