Food contaminated by microorganisms is described as microbiological contamination - it is the most common cause of foodborne illness. A microorganism is a microscopic organism. Types of microorganism that can contaminate food include:

• Bacteria (most common type associated with foodborne illness)

• Parasites & Protozoa

• Viruses

• Molds/Yeasts/Fungi

It is important that measures be taken to reduce the risk of microbiological contamination at all levels of the food chain. Keep going to learn about some of the ways you can do this while working with food.