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.
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