It is interesting, perhaps even alarming, that most consumers are not concerned about microbiological contamination, despite solid evidence that, it is the one most likely to occur.
- Many homes have unsafe food storage and preparation practices.
- These may cause flu-like and other illnesses that are never traced to improper handling of food. Consumers rarely consider their own food practices a hazard .
Now some ABC's of microbes
Microbes are divided in to three categories:
- Good microbes: those which make our tasty yogurt and fight illness-causing E-coli strains in your intestines.
- Bad microbes: which cause food deterioration (bad flavor and smell of your sandwiches).
- And finally the ugly microbes, those are called pathogenic microbes which cause abdominal pain, vomiting, and you know that bad night !) Notice that Some microbes are both bad and ugly, watch out for those rotten breads !
Microbiological contamination of food is FDA's top priority, as measured by both dollar outlay and staff activity . Although only 6% of the reported cases of food-borne disease involved microbial contamination of processed food sold at grocery stores, it was still 
considered the most likely hazard to occur from manufactured food and therefore the top priority.
considered the most likely hazard to occur from manufactured food and therefore the top priority.
(The other 94% of the cases were from incidents in a home or restaurants. Check it out, save your money and cook at home!)
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