A review on the biological food hazards found in restaurants

Biological food hazards are identified through the contamination of food by microorganisms which can be found in the air, food, water, animals, and in the human body. There are many different types of microorganisms such as, bacteria, viruses, parasites and fungi all of which are influenced by many factors that would lead to the likelihood of contamination of food. As long as conditions are suitable, almost all food can harbor some kind of biological hazard. The results of this study were done descriptively and placed into adequate tables. The results included six common pathogenic bacteria; Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Clostridium perfringens, Staphylococcus aureus and members of the Salmonella spp.  They were found to be in wide variety of foods inclusive of fruits, vegetables, seafood, meats, milk and eggs. Six common food parasites, they include three protozoans (Toxoplasma gondii, Giardia intestinalis and Cryptosporidium parvum), one roundworm (Trichinella spiralis) and two tapeworms (Taenia saginata and Taenia solium), the beef and pork tapeworm, respectively. Five common foodborne viruses associated with restaurants: Hepatitis A virus (HAV), Hepatitis E virus (HAE), Rotavirus, Norovirus and Sapovirus and four common mycotoxins that primarily affect humans through the consumption of contaminated food are shown. They are the aflatoxins, ochratoxin A, patulin and the trichothecenes (deoxynivalenol, nivalenol). More studies are needed on these biological hazards with regards to their epidemiology especially in the less developed countries, in order to better understand their effects.