Microbiological Hazards panel embraces the study and analysis of biological hazards related to food safety and foodborne diseases. This work team must analyze possible cases of biological contamination of products in the food chain, ensuring an appropriate control in consumers’ health.
This work must be based on microbiological issues related to food sciences and technologies, for example, food microbiology and hygiene; antimicrobial resistance; microbiological criteria; biological risks regarding product compounds, raw materials and fresh products; foodborne diseases, among others.
In October of 2009, the World Health Organization (WHO) informed about 10 pieces of information concerning food safety. The spreading of microbiological risks is one of the main factors threatening food safety. On this basis, it is fundamental for this group of experts to create new principles or improve the already set in microbiological hazard issues.