Abstract
A major focus of food safety is on the contamination by microorganisms which occur during multiple stages along the food production and supply chain process. The microorganisms associated with foodborne illness are well-studied but normally do not include human nosocomial pathogens, particularly human respiratory diseases transmitted via mucosal droplets. A generally accepted mode of transmission for respiratory diseases include touching contaminated fomites followed by self-inoculation with fingers and hands by touching the face. Based on the existing modes of disease transfer, there is also the potential to spread these respiratory diseases through food. Several possible examples of direct transfer include sharing foods such as drinks, dipping sauces and popcorn while foods could also be indirectly contaminated by hands and utensils. Thus person to person transfer of disease agents seems likely by direct or indirect contact with food just prior to or during consumption.