Author/Authors :
Asghar, Atif Umm Al-Qura University - Departments of Environmental and Health Research and Medical Microbiology, Makkah , Zafar, Tariq Umm Al-Qura University - Departments of Environmental and Health Research and Medical Microbiology, Saudi Arabia , Momenah, Aiman Umm Al-Qura University - Departments of Environmental and Health Research and Medical Microbiology, Saudi Arabia
Abstract :
In the food industry, contamination from microorganisms can be responsible for infectious disease outbreaks passed from food employees to consumers through food. The origins of microbial contaminants in food surface facilities include the environment, food workers, the source of the food, and the food itself. According to a report by the Centers for Disease Control and Prevention (CDC), hands may be the most important means by which enteric pathogens are transmitted if employees do not wash their hands adequately.1,2 Hands, arms and fingers of food handlers may become contaminated with fecal microorganisms after using the toilets. These organisms include Staphylococcus aureus, Salmonella, Shigella and hepatitis A virus. According to Buzby and Roberts these organisms account for approximately 3.3 to 12.3 million cases of illness and 39 000 deaths in the United State each year. They estimated that the annual cost of these foodborne illnesses, whichincludes costs to individuals, industry and the public health sector, is US $6.5 to $35 billion.
