The Science Behind Food Safety

Words like, ‘food poisoning’, ‘foodborne illness’ and ‘kitchen accidents’ are very common when talking about food safety in general. What isn’t talked about as much is the science behind all of it.

Since the majority of food safety revolves around foodborne pathogens, scientific research is the foundation of all food safety rules with two main types of research: Laboratory experimentation and investigation.

Because most countries’ governments depend on disease and food surveillance data to regulate their country’s types of foodborne pathogens, different types of testing are required for epidemiology, food microbiology and food technology. All of this falls under laboratory experimentation and provides the types of harmful microorganisms found in food that causes disease along with the level of risk involved.

After this data is discovered and on hand, food safety specialists take on the essential role of investigator to assist the public in awareness and help food businesses keep their industrial kitchens free from foodborne illnesses.

This investigation is extremely important, to say the least, for any well-run food establishment, especially considering there are over 200 known bacterial pathogens that exist in a spore or vegetative cell, viruses, parasites and toxins. That’s a scary number of foodborne pathogens which is why trained professionals are needed to handle this spectrum of the food business!

If not, restaurants may end up doing their own inspections, much like this man:

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