Living single-celled organisms. They can be carried by water, wind, insects, plants, animals, and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, [..]

Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.

The unintended presence of potentially harmful substances, including microorganisms in food.

The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch r [..]

A disease that is carried or transmitted to humans by food containing harmful substances. Examples are the disease salmonellosis, which is caused by Salmonella

Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food. Examples: cutting boards, knives, sponges, co [..]

A group of microorganisms that includes molds and yeasts.

The number of new cases of foodborne illness in a given population during a specified period (e.g., the number of new cases per 100,000 population per year).

A small life form, seen only through a microscope, that may cause disease. Examples: bacteria, fungi, parasites, or viruses.

An incident in which two or more people experience the same illness after eating the same food.