It is important to control the presence and growth of bacteria.
Bacteria are naturally present in some foods, especially raw foods of animal origin.
Common bacteria leading to foodborne illness include Salmonella spp. and Staphylococcus aureus. Foodborne viruses, like Hepatitis A, are also common. Viruses are usually transferred to a food by a food handler. Safe handling is the key to minimizing the risk of foodborne illness.