Food Contamination Flashcards
What is food Contamination?
Food contamination refers to the presence of harmful substances or microorganisms in food, which can pose a health risk when the contaminated food is consumed. Contamination can occur at any stage of food production and distribution, from farm to table.
Types Of Contamination
**Biological
** Chemical
** Physical
- Biological
Biological Hazard include bacteria, viruses, parasites and fungi and are commonly associated with raw food products, humans and animals.
- Chemical
Chemical Hazards are substances that may occur naturally or may be added during food processing. These include pesticides, fertilizers, heavy metals , and food additives.
- Physical
These are any foreign objects, hard or soft that are found in food and cause illness and injury . Items such as glass chips, metal shavings , bits of wood and human hair.
Contamination Occur in two ways
- Direct contamination
- Cross contamination
Direct Contamination
Direct contamination occurs when raw food or the plants and animals from which they come, in their natural setting or habitat, are contaminated by chemical or biological contaminants that are present in the air, soil or water.
Cross-Contamination
Cross-contamination is the transfer of harmful bacteria, viruses, or other microorganisms from one substance or object to another, typically resulting from improper handling of food.
Ways to prevent Cross Contamination
- Separate Raw food form Cooked food.
Use different cutting boards, utensils, and plates for raw meats, poultry, seafood, and ready-to-eat foods.
Store raw foods separately from cooked foods, ideally in sealed containers
- Clean and Sanitize
Thoroughly clean and sanitize all kitchen surfaces, equipment, and utensils after each use.
Use hot, soapy water to clean items and follow with a sanitizer to kill any remaining bacteria.
- Proper Storage
4.Use Separate Equipment:
Designate specific cutting boards, knives, and other kitchen tools for raw meats and others for ready-to-eat foods.
- Proper Food Handling:
Do not wash raw meats, poultry, or seafood, as this can spread bacteria to other surfaces through splashing.
Factors That Contribute to Food Contamination
- Warm Temperature
- Moisture
- Improper Storage
Types of Micro-Organisms
A microorganism is a microscopic organism that is too small to be seen with the naked eye but only through a microscope. These microbes include bacteria, yeast and mold
Bactria
Bacteria may be introduced into food during handling, processing and serving by hands, coughs and sneezes, unhealthy persons other food equipment, utensils, air, water insects and so on.
In order for bacteria to grow they need food moisture and warmth. High temperatures kill bacteria and warm temperatures kill bacteria between 4 °C (40 °F) and 40 °C (140°F).
Temperatures Of Bacteria
165-212 °F Organisms causing disease die quickly. Temperatures for cooking.
140-165°F Bacteria Fail to multiply but most do not die
40-140°F Rapid growth of bacteria takes place. A danger zone for food.
32-40 °F Growth for bacteria is minimal. Food is safe for a limited time . Cold storage temperature.
0-32°F Most bacteria are not t killed though they fail to grow. This temperature is referred as sub freezing .
0°F This is the best temperature for frozen food.
Types of Bactria
Aerobic is the term used to describe those that need air while anaerobic relates to those that survive without air.
