In an ideal world, we would all be eating foods that are safe, healthy, and free from contamination of chemicals and health-threatening microorganisms. In reality, food safety is a growing public health issue.
Foodborne diseases, or in everyday words ‘food poisoning’, are widespread in all parts of the world, including developed countries. Millions fall ill and many die every year due to consumption of contaminated food and water. About two-thirds of all foodborne diseases are caused by bacteria, and the rest by viruses, parasites, fungi and chemicals.
Today we are exposed to foodborne health hazards more than ever, partly attributed to our urbanised lifestyle. In Malaysia, outbreaks of cholera, typhoid and dysentery continue to occur sporadically, and in general the incidences of food poisoning cases are rising.
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