Three Ways of Food Contamination
Chemical: Harmful chemicals get into food through improper storage or excess concentration
Physical: Physical contamination applies to objects that make their way into food, usually during preparation. Examples of this would be bandages, hair, fingernails, metal shavings, or parts of equipment.
Biological: Biological contaminants are small, and most often microscopic organisms that are either a natural part of the food, or are introduced to the food by improper handling.
A band-aid found in food is an example of physical contamination.
Five Biological Contaminants
Bacteria: Bacteria are single-celled and can grow anywhere. They do not need a living host such as an animal or human to reproduce.
Virus: Examples of viruses that can contaminate food are Hepatitis A and Norovirus. Hapatitis B and C are not foodborne illnesses. Norovirus is very easily spread and can cause a lot of people to become sick at one time. It can also be spread for up to two weeks after the symptoms are gone. This is why it is very important to practice good personal hygiene. Bacteria and viruses are not simply killed by freezing, cold holding, or hot holding.
Protozoa: Protozoan must have a living host to reproduce. Examples of protozoan are Giardia and Cryptosporidium
Fungus/Yeast: Fungus and yeast require an acidic environment with low water activity. They typically cause food spoilage and are not usually a cause of foodborne illness.
Parasites: Parasites are common in fish, pork, and wild game. Cooking and freezing at specific temperatures, as well as purchasing food from approved sources is important for parasite control.
Moldy bread is an example of fungus/yeast contamination.
FAT-TOM
"F" is for food. Bacteria require a high carbohydrate, high protein source. Some examples of this are meat, seafood, and poultry. It would also include any cooked plant food such as a baked potato, pasta, or rice.
"A" is for acidity. Bacteria cannot typically reproduce in a highly acidic food such as a lemon.
"T" is for temperature. Bacteria rapidly reproduce between 41 degrees fahrenheit and 135 degrees fahrenheit. This is known as the danger zone. It is important to make sure that certain foods stay out of this temperature zone.
"T"is for time. If bacteria are given enough time in the temperature range between 41 degrees fahrenheit and 135 degrees fahrenheit, then these organisms will start rapidly reproducing. The maximum amount of time that certain foods can spend in the danger zone is 4 hours. Time and temperature are very important in food safety to prevent rapid bacterial growth.
"O" is for oxygen. "Aerobic" bacteria require oxygen to reproduce. "Anaerobic" bacteria do not require oxygen to reproduce.
"M" is for moisture. Bacteria require moist foods to grow in. Plain water has a water activity of 1.0. Bacteria require a water activity of 0.85 or higher.
Top 5 causes of foodborne illness
1. Improper holding time & temperatures
2. Poor personal hygiene
3. Inadequate cooking
4. Contaminated equipment
5. Food from an unsafe source
Commonly transmitted diseases from people to food
Viral Diseases:
Hepatitis A
Bacterial Diseases:
Salmonella Typhi
Shiga-toxin producing E. Coli
Shigella
Salmonella Typhi
Shiga-toxin producing E. Coli
Shigella
It is extremely important to practice good hygiene by washing your hands reporting illnesses, showering and bathing daily, and wearing clean clothing.
Proper hand-washing is very important
References:
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