Food is a very essential element for the survival of human beings. Food of animal origin is especially highly perishable and easily spoiled if not produced in a sanitary environment. Microbes that have entered the food chain at some point from farm to fork cause food borne illnesses. Poor sanitary conditions in food and drink establishments coupled with poor hygienic practices by food handlers and consumers are the main causes of food borne diseases. The improvement in public health protection relies on improvement in food safety by adopting proper sanitation programs. Therefore, it is important that every food handling establishment should develop an effective sanitation programme. Sanitation is also crucial to produce unadulterated wholesome food, to enhance the quality and shelf life of products, to reduce maintenance costs and to enhance operational efficiencies. This book discusses the microbes involved in foodborne diseases, their transmission and control measures to be taken from household level to restaurants and to the huge food plant establishments in milk, meat, poultry, fish and seafoods. The book is primarily based on the rich experience of the authors in the field.
