How do the foodborne disease pathogens spread?
The bacteria, viruses and parasites that cause illness may be spread in a number of ways, as follows: • through contaminated food • by an infected person not practising good personal hygiene and spreading the pathogens through close contact • through contaminated surfaces, equipment, utensils etc. • through the environment (soil, dirt, dust, air, untreated water etc.) • animals (rodents, domestic pets such as cats and dogs, birds) • insects (e.g. cockroaches, flies) What foods pose the greatest risk? In basic terms, the foods posing the greatest risk are raw foods of animal origin i.e. meat, poultry, eggs, milk and dairy products, fish and shellfish. The risk arises either directly from original contamination and inadequate processing prior to consumption, or indirectly by acting as a source of contamination for other (ready-to-eat) foods. Who is most at risk? • young children • the elderly • the immunocompromised (those having a weakened immune system die to illness, malnutrition or s
