Food Contamination Hazards: Risks and Disease Terminology
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Food Contamination Defined
Contamination is the presence of any abnormal material in food, whether microorganisms, metals, toxic substances, or anything else that renders food unfit for consumption.
Pollutants alter the food's organoleptic properties (taste, smell, appearance), nutritional quality, and health guarantees.
Types of Food Contamination Risks
- Biological Hazards: Contamination by biological agents (e.g., bacteria) is a major risk in the food chain, often resulting from improper food handling.
- Chemical Hazards: Caused by chemicals (e.g., toxic substances, detergents, lubricants, pesticides). These may stem from environmental pollution, pesticide residues, drugs, or household incidents (e.g., misuse of bleach or acids).
- Physical Hazards: