food-borne pathogens

Video: Dangers Of Food-borne Pathogens


Our weekly seminar has been moved to Tuesday for this week and its focus is on food-borne pathogens (I am sure the Queen will excuse my absence for her birthday)! We all know that food-borne pathogens is the main cause of many food poisoning cases around the world. The web seminar this week will explore the different measures one can take to prevent these bad microorganisms from growing in our food – and we are going to use our five sense to help us detect it.

Summary of web seminar: Dangers Of Food-borne Pathogens

This webinar will discuss the hygienic measures necessary to prevent pathogenic microorganisms in food. Pathogens are microorganisms that may cause illness. In most cases, food contaminated with pathogens cannot be detected using the five senses of taste, smell, sight, touch and sound. As few as ten microorganisms can be enough to cause illness. Pathogenic microorganisms can be in the form of viruses, bacteria, yeasts and moulds. These can cause various types of illness. Sources of pathogens include the environment, animals, pests, and humans. Measures to prevent pathogens in food include practising good personal hygiene, cleaning and disinfecting equipment, elimination of pests in food areas, and good food preservation techniques.


This is part of the IFSQN webinar series on food safety

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