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The concept of food safety has evolved over the years, as recent changes in production systems and globalization have influenced this sector. And new challenges and goals are needed to prevent so-called food risks, which become visible in our health.

But when can we consider our food security correct? The World Food Summit in 1996 considered that true food security is achieved when people have physical and economic access to safe and nutritious food, thus meeting their dietary needs and preferences, in order to lead an active and healthy life.

Preventing the presence of pathogens is essential to ensure the food quality and safety. It is necessary to know that, on many occasions, the main reason for a food infection has to do with poor handling of food. Vegetables cannot be washed properly or the food may have been prepared without the necessary standards hygiene of kitchen utensils.

The bacteria are the most known pathogens in food contamination. We know their weaknesses and their strengths, as well as we know how they work and how they multiply.

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