In this second webinar, we will continue discussing microbiological principles; primary sources of microorganisms in foods, water, plants and plant products; food equipment and packaging materials; microorganisms in intestinal tracts of humans and animals; food ingredients; animals, birds and fish; air, dust and soil; sewage; and food handlers. We will discuss improper handling procedures affecting microbial growth in foods and discuss the side effects and impacts of food borne diseases. We will also discuss helpful prevention principles as well as techniques that are the underpinning of preventing food borne illness problems in modern food safety.