Introduction to Food safety
Food safety means that “food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.”
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Good Manufacturing Practices (GMPs) in the Food Industry
A Foundation for Safe, High-Quality Food Production Introduction Food safety does not start in the laboratory—it starts on the factory floor. Good Manufacturing Practices (GMPs) form the backbone of food safety systems worldwide and are essential for producing safe, wholesome, and high-quality food. Whether a facility is a small food startup or a large industrial…
How to tell if food has gone bad: Signs of Spoilage
Food spoilage is not only unpleasant , it can also make you ill. Knowing the signs of spoiled food helps you protect your health and reduce the risk of foodborne illness. Here’s a guide to identifying spoiled foods across different categories. 1. General Signs of Food Spoilage Regardless of food type, look for these universal…
How to Store Leftovers Safely in Any Climate
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How Long Common Foods Last in the Fridge
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Foods Most Likely to Cause Food Poisoning
Certain foods are more likely to cause food poisoning because they support the growth of harmful bacteria or are often eaten raw or undercooked. Understanding high-risk foods helps consumers make safer food choices and reduce the risk of foodborne illness. 1. Raw or Undercooked Poultry Chicken and other poultry commonly carry Salmonella and Campylobacter. Inadequate…
Common Foodborne Illnesses, causes and prevention
Reviewed by: Darwin Benedict,BSc Microb, MPH, Co-Editor. March 10, 2026 Foodborne illnesses occur when people consume food or drinks contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the most common foodborne illnesses and their causes helps prevent food poisoning and promotes safer food handling practices. 1. Salmonellosis (Salmonella) Cause: Salmonella bacteriaCommon Sources: Raw or…
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