Food HazardsExperts describe food safety problems in term of hazards with those hazards categorized as chemical, microbiological or physical.
They have long considered the most dangerous hazards to be those of microbiological origin, followed by those of naturally occurring toxins.
However, pesticides and additives have been prominent subjects for the media which may lead some people to focus on those hazards more than others.
But as more stories merge of people becoming ill from bacterial contamination, the public is increasingly aware of the importance of microbiological hazards.
People do die from microbiological hazards, but deaths due to consuming pesticide residues or food additives are rare.
Water is a food, and also is subject to microbial contamination. Some pathogen such as Cryptosporidium parvum, are more waterborne than foodborne.
Food Hazards
