**2.2 Viruses**

*Mycotoxins and Food Safety*

**2. Biological contamination**

immunologic responses [4, 5].

**Table 1** is illustrates major bacteria and their risks.

**Major bacteria Risk contamination** *Clostridium botulinum* Intoxication, even death

*Listeria monocytogenes* Infection *Salmonella* spp. (*typhimurium*, *enteriditis*) Infection Enterohaemorrhagic *Escherichia coli* Infection *Campylobacter jejuni* Infection *Yersinia enterocolitica* Infection *Listeria monocytogenes* Infection *Bacillus anthracis* Infection *Bacillus cereus* Intoxication *Staphylococcus aureus* Intoxication *Clostridium perfringens* Infection *Vibrio* spp. (*vulnificus*, *parahaemolyticus*) Infection *Brucella abortus*, *B. suis* Infection *Shigella* spp. (*dysenteriae*) Infection

tion chain.

**2.1 Bacteria**

optimum condition for mycotoxin production. To minimize and control mycotoxins

This chapter will review a summary of food contamination types including biological, chemical, physical and cross contamination. We will also discuss mycotoxin contamination problems regarding the main stages of food produc-

Biological contamination generally realizes as contamination of food or environment with microorganisms and their derivatives such as toxins. In this regard, bacteria, viruses, fungi, and parasites are potential contaminants. They are found in food, walls, water, air, clothes, etc. The biological contamination also can occur via macroscopic organisms including rodents and insects. The biological contaminants cause human diseases via three mechanisms including infection, intoxication and

Bacteria are small microorganisms that can grow in an ideal condition. They split and multiply so quickly [6]. Harmful bacteria, called pathogen, are recognized as hazards in safety of food. Therefore the spread and incidence of them must be controlled in food. The common sources for bacterial growth and further distribution are the air, human body, dust, pets and pests, row food (meat, milk, vegetable, etc.), soil, kitchen/factory instruments, food handlers and cloths/hands. The extrinsic factors that provide optimum conditions for bacteria to survive include food (especially protein), water (water activity), oxygen, temperature, and pH level [7]. The control of these factors can result in well preservation of food [8].

in food chain all environmental and climate factors must be assessed.

**6**

**Table 1.**

*The major bacteria and their risks.*

Viruses are very tiny organisms that can grow and survive only in a host cell. They are able to enter food and water due to poor hygienic conditions. Viruses can also be found in people who disrespect hygienic practices [9]. Viruses can only multiply and grow inside a living cell. They are very resistant to heat, drying, freezing, radiation, etc., and are also able to survive for a long time in food or environment. Viruses can enter food during processing, transportation through person to person contact [10]. The awareness about the importance of viruses as food contaminants would result in good hygiene practices done by consumers to minimize the transmission of viral illnesses [2]. **Table 2** shows the major viruses and their risk.
