Common items found include stones, wood, bones, pests, plastic, screws, wire and glass and finger nails. Chemical contamination is when a chemical product can be found in food. Food can be contaminated through the misuse or mistaken handling of chemicals, including pesticides, bleach and other cleaning materials. All chemicals, such as detergent, disinfectant, sanitizer, used in the food preparation area should be removed before food preparation begins, to prevent any chemical contamination of the food. Biological contamination occurs when foods containing naturally occurring substances that are poisonous to humans are ingested.
Viruses The virus that most commonly causes gastrointestinal illness is the norovirus. It is easily transmitted from person to person, from contaminated food or water. Raw shellfish, particularly oysters, can also be a source of viral contamination. Infected people can also contaminate food if they do not wash their hands properly after going to the toilet and they then handle food. Parasites In the UK, food poisoning from parasites is rare.
Best frozen foods are meats, poultry, fish, bread and baked goods. There are foods that during freezing will change texture, flavour or colour; these are fruits, potatoes, milk and dairy products, lettuce, cucumbers, celery, eggs, radishes. Drying is a very old method of food preservation that works by removing the water from food, which stops the growth of bacteria. The water is usually removed by evaporation (sun drying, air drying, wind drying). Because bacteria needs water to survive, drying effectively kills them.
Physical e.g. dirt, glass, insects 3. Chemical e.g. spillage of cleaning materials You must therefore, take steps to ensure contamination does not occur. 1.1 Bacterial Contamination The main causes of bacterial contamination resulting in food poisoning are: • Insufficient cooking of food • Poor storage temperatures • Cross contamination 1.2 Cooking and Reheating of Food To kill food poisoning bacteria such as E. coli, Salmonella etc., food must be thoroughly cooked.
Food joints and chop bars normally serve it up hot in these packaging plastic containers which are very harmful when it comes to human health. Businesses however store the piping hot food in plastic ice chests or reheat it on plastic containers plates in microwaves, to ensure that it is hot when customers buy it. When food is placed in a plastic container and micro waved, substances used in manufacturing the plastic may leak into the food. Moreover when food is being heated, these plastic materials can release damaging chemicals into the food, which can cause serious medical complications as far as consumers are concerned. Certain medical researchers have also identified a range of hormone-related developmental issues that can arise in children exposed to these chemicals.
The neglect of proper food handling leads to cross-contamination. Cross contamination can occur when one food substance comes in contact with another or a food substance comes in contact with chemicals (bleach, dishwashing liquid, etc…..). To avoid cross contamination hands, surfaces, countertops, utensils, pots and pans should be properly sanitize and allowed to air dry before and after use. Extreme care and caution must be used when cleaning food preparation and consumption areas in facilities that
Food Irradiation Food Irradiation is capable of improving the safety and quality of many foods. It is the process that emits high-energy rays passing through food products, virtually killing all harmful bacteria and parasites in or on the food. Yet, the food remains raw and undergoes only minor chemical changes. Foods are treated with ionizing radiation to accomplish many different goals, one being the delivery of raw meats and sprouts. There is no guarantee that raw ground beef or sprouts will be free of certain harmful bacteria.
Immune tolerant phase means that your immune system is ignoring the virus; immune clearance refers to the attempt your immune system makes in order to eliminate the virus; and quiescent phase means that the virus is less active. HAV can cause a rather quickly progression causing these cases to be fatal – although it is rare. The Hepatitis A virus is one of the most causes of foodborne infections. The contamination of HAV usually happens at any point during cultivation, harvest, processing, distribution, or preparation of food or water. One HAV-contaminated person that handles food in public places such as a restaurant can contaminate anywhere from a dozen to a hundreds of people.
(medium) A: Humans are affected by this process because they can get diseases such as hepatitis by eating seafood that has been poisoned. 3. Q: Do toxins consumed by fish affect their productive sucess? (hard) A: Yes, industrial wastes often carry toxic compounds. That damage the bhealth of aquatic animals, including their repoductive systems.
Without additives foods would go bad before reaching the store. Nitrates and Nitrites are additives that prevent people from getting food poisoning. Sulfites keep dried fruits and frozen potatoes from losing their color. Flavorings and colorants are added to food to enhance the flavor and color. Minerals and vitamins are added to food for nutrients.