The biggest problem is microbiological contamination.In other words,microorganisms of the wrong sort and in excess quantities are the real cause of most foodborne illnesses.Odd as it may seen ,the number of foodborne illness occurences is on the rise.The factors that contribute to this increase are:
· Changes in eating habits
· New forms of bacterial pathogens
· More consumers with higher vulnerability to disease
· Processed foods that require less cooking
· Longer shipping times
· Additional handling and holding time before food are served
Types of people who are more vulnerable to foodborne illness include the young, the old, the chronically ill, those with immune problems( such as cancer and aids),and people who frequently use antacid medication.
The food service industry works very hard to improve the safety of food. It is important that every food service employee be aware of the potential hazards that exist when serving food to the public.
