Food safety includes good food hygiene practices, which helps prevent foodborne illness, which causes widespread disease or deaths

Food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually, most of whom are children.
Foodborne illness caused by microorganisms is a large and growing public health problem. Most countries with systems for reporting cases of foodborne illness have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter jejuni and enterohaemorrhagic Escherichia coli, and parasites.
Approximately 1.8 million children in developing countries (excluding China) died from diarrhoeal disease in 1998, caused by microbiological agents, mostly originating from food and water. One person in three in industrialized countries may be affected by foodborne illness each year. Now, with the recent H5N1 virus and sars, food safety is a very big concern not only in Singapore but in all other parts of the world.

There is an increase need for food safety as changes in eating patterns, such as a preference for fresh and minimally processed foods due to changes in lifestyles, the increasingly longer interval between processing and consumption of foods and the increasing prevalence of eating food prepared outside the home all contribute to the increased incidences of foodborne illness. The emergence of new pathogens and pathogens not previously associated with food is a major public health concern.

Management of microbiological hazards to prevent foodborne diseases is done through the use of tools such as Microbiological Risk Assessment (MRA) and Hazard Analysis and Critical Control Point (HACCP) systems. Microbiological risk assessment provides an understanding of the nature of the hazard. HACCP is a tool for process control through the identification of critical control points.

Lee Bei Fang
Temasek poly Yr 3
Applied Food Science and Nutrition


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