What types of foodborne illness are categorized as micro-organisms?

The correct answer is that foodborne illnesses categorized as micro-organisms include bacteria, viruses, parasites, and mould. These micro-organisms are responsible for a significant number of foodborne illnesses.

Bacteria are one of the most common causes of foodborne disease and can multiply rapidly under the right conditions, leading to illnesses such as salmonella or E. coli infections. Viruses, such as norovirus and hepatitis A, can also be transmitted through contaminated food and water, and are highly infectious even in small quantities. Parasites, such as Giardia and Trichinella, usually enter food supplies through improper food handling or contaminated water sources. Mould, though often associated with spoilage, can produce mycotoxins that lead to illness when ingested.

Understanding the role of these micro-organisms is crucial for effective food safety management, preventing contamination, and ensuring food is handled, prepared, and stored safely to minimize the risk of foodborne illnesses. This categorization helps food handlers identify potential hazards and implement the necessary precautions to protect public health.