BIOSAFETY CHALLENGES FOR THE FOOD MICROBIOLOGY LABORATORY.

ABSTRACT Microbiology research and teaching must be conducted in a fashion that assures the health and well-being of the practitioner and the safety of the community. This paper presents some biosafety issues and discusses how the interaction of the pathogen being studied, the person conducting the research and the practices being used can be manipulated to assure safety. The characterization of pathogens into risk groups, how these relate to biosafety levels, and the personal practices and laboratory design criteria associated with each biosafety level are explained. The importance of preventing or containing aerosols, limiting opportunities for cross-contamination, and taking a flexible multicomponent approach to biosafety is emphasized. PRACTICAL APPLICATIONS Safety is an important, but often overlooked issue in food microbiology laboratories. This paper raises awareness, puts forth some approaches for dealing with biohazards and hopefully advances the safe practice of food microbiology. [ABSTRACT FROM AUTHOR]