Types of food contaminants
Physical contamination It is contamination from foreign matter that may be present in food such as hair, nails, broken glass, metal or dirt, etc. It can be contaminated during harvesting, production, distribution, transportation, and preparation and processing. Cook
Biological contamination The contaminated by dangerous pathogens in food contamination , bacteria, viruses and parasites, such as Star Philomath Koch model. Salmonella , Clostridium, Campylobactor. and various types of parasites, etc.
Chemical contamination It is contamination from harmful substances that are used to maintain freshness and make food more delicious. The chemical was found to contaminate Often such substances borax chemical formalin preservative bleach, mold and so on.
What causes contaminants in food?
Food contamination can occur in factories that manufacture and sell products. Freight car A store, cafeteria, or even inside your own home.
Food can be contaminated with germs and chemicals for many reasons, such as
Camping where you cook your own meals without rinsing the ingredients first. Or eating uncooked food can also cause food contamination.In addition, if the hand is in direct contact with food while eating and not using a serving spoon when sharing food with others, it may be the cause. That can cause food contamination by bacteria or viruses as well.
The food is left uncovered.
If food is left unattended May cause pets, rodents, flies, cockroaches or other insects to carry pathogens into their food.
Touching the body while cooking.
If not washing your hands thoroughly Certain behaviors can contaminate your fingers and spread it into food, such as licking your fingers, picking pimples, touching hair bumps, scratching your ears, rubbing or touching your nose. Also, coughing or sneezing while preparing food can also cause droplets containing bacteria to fall into the food.
Poor food storage
Usually fresh food must be refrigerated or stored in a high humidity environment. To avoid contamination such as meat, chicken, duck and other poultry, fish, shellfish, dairy products like cheese or cream. Cow or goat’s milk that has not been pasteurized, eggs or egg products, for example.Placing food in a hot climate can cause bacteria to grow faster and spoil food more easily than usual.
It is the transmission of bacteria from contaminated food to uncontaminated food. This can happen during storage and cooking. If consumers collect easily contaminated ingredients such as raw chicken with cooked food. Or prepare food using The same knife or cutting board Bacteria from raw chicken may also spread to cooked food.