Introduction

All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. However, food contamination is a serious public health problem in Ethiopia, resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. In this study session we are going to concentrate on food contamination by microorganisms, chemicals and physical factors.

Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it. In Study Session 9 you will learn in detail about foodborne diseases. But first you will be introduced to the basic principles of food microbiology in this study session, and about the ways in which food becomes contaminated by different microorganisms, chemicals and physical objects. You will also learn about the causes of food spoilage and its consequences for health.