Is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness? The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak.
Safety in Fruits:
There may be germs in the juices of raw food that can make you sick. Avoid buying fruits and vegetables that are bruised or damaged. Store fruits and vegetables away from fresh or frozen raw foods such as meat, poultry, and seafood. Always pack fresh and raw foods separately in your grocery bags. Fruits and vegetables are healthy to eat. But did you know that harmful germs, like Salmonella, E. coli, and Listeria, can sometimes be on fruits and vegetables? There are —steps that can help keep you healthy and your fruits and vegetables safer to eat—from the store to your table.
The safest fruits and vegetables are cooked; the next safest is washed. Avoid unwashed fresh produce.
Fruits and vegetables are an important part of a healthful diet. They are low in calories, fat, and sodium. They also supply fiber, vitamins, minerals, and other health-promoting phytochemicals.
Food contamination happens when food is contaminated with another substance. It can happen In the process of production, transportation, packaging, storage, and sales process. The contamination can be physical, chemical and biological (Microbial).
Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. When the foreign object comes into the food, it is a physical contaminant.
If the foreign objects are bacteria, these cases will a physical and biological contamination.
Common sources to create physical contaminations are hair, glass or metal, pests, dirt, and fingernails.
Chemical contamination happens when food is contaminated with a natural or artificial chemical substance. Common sources of chemical contamination can include pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, the presence of natural toxins or use of unapproved food additives and adulterants.
Chemical contaminations usually share the following characteristics:
- They are not intentionally added.
- Contamination can happen at one or more stages in food production.
- Illness is likely to result if consumers ingest enough of them.
Biological contamination refers to food that has been contaminated by substances produced by living creatures, such as humans, rodents, pests or microorganisms. This includes bacterial (Pseudomonas, E.Coli, Staphylococcus, and Bacillus) contamination, viral contamination, fungal contamination (Aspergillus, Candida, and Mycelia) or parasite contamination that’s transferred through saliva, pest droppings, blood or fecal matter. Bacterial contamination is the most common cause of food poisoning worldwide.
Example of biological contamination
Contamination with bacteria strains E. coli shall affect developed kidney failure in certain people. The most common symptoms of E. coli include diarrhea, abdominal pain, nausea, and vomiting.