Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object. Foodborne illnesses are generally categorized by the type of illness they create, but the most common result of infections from biological agents is gastroenteritis – inflammation of the stomach and small intestine.
Chemical hazard contaminants can occur in food from a variety of sources. The origin of these toxic substances can be drugs, food additives, pesticides, industrial chemicals, environmental pollutants and natural toxins.
Different from biological hazards, which may cause food illness symptoms for a short period of time, the long-term effects of food chemical toxins are of a prime concern.
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
The most common result of infections from biological agents is gastroenteritis – inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person – as a result of poor sanitation and/or hygiene.
Welcome to Food Safety Training Courses - Leading national provider of ANSI food handler training and food manager certification.
© Copyright 2007 . Food Safety Training Courses. All Rights Reserved. | Facebook