An overview of foodborne illness and food safety in Malaysia

摘要: Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to ingestion of pathogenic bacteria Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, Listeria monocytogenes. The usually happens as a result toxin secretion in intestinal tract infected person. Usually, level hygiene food premises reflect quality item, hence restaurant or stall poor sanitary condition is said be contributor poisoning outbreak. In Malaysia, cases are not rare because hot humid climate this country very suitable for growth foodborne bacteria. government also implementing strict rules ensure workers owners prioritize cleanliness their working area. Training programme handlers can help them implement routine daily basis. A lot studies have done reduce diseases. results give information about types microorganisms, other components that affect growth. crucial determine how spread controlled safely outbreak reduced.