Food safety concerns each and every food handling facility, and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans. The explicit concerns about hazards of food are primarily microbiological, residues of pesticides, chemical, and allergens. Food poisoning can be caused by different types of pathogenic microorganisms. Accordingly, the food poisoning can be defined as a sickness occurring due to the action of foodborne microorganisms. Food poisoning can be preventing by using safety measures like personal care and hygiene, therefore the individual effort on hygiene, government legislation, and safety rules in handling certain food tissues are recommended. In this chapter we are highlighting the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures. Codex Alimentarius with World Health Organization and Food and Agriculture Organization of United Nations describe some standards related to food poisoning and have the responsibility to expand and standardize the international food standards. According to the WHO, food safety should be considered as an integral part of the primary health care delivery system. For achieving this goal health authorities in India should take some serious steps in the field of their foodborne surveillance system. There is the need to focus on what we are doing and what actually we need to do to get rid of food poisoning. The food sector has to improve interdisciplinary approaches for resolving the health issues of the public and control economic losses.
Elsevier, Microorganisms for Sustainable Environment and Health, 2020, pages 383-400
