What are the hazards that can cause foodborne illness or injury?
Understand the Problem
The question relates to food safety hazards that can cause foodborne illness or injury. It reviews biological, chemical, and physical hazards and discusses contamination methods and sources related to food safety.
Answer
Biological: Bacteria, Virus, Parasites, Fungi, Molds, Yeast, Poisonous Mushrooms, Prions. Chemical: Pesticides, Natural Plant and Animal Toxins, Food Additives, Medications, Chemicals in Drinking Water, Alcohol and Street Drug Abuse. Physical: Foreign Objects with Food, Stone, Glass Shards, Bandage, Plastics, Fabrics, Metal Fragments.
Biological: Bacteria, Virus, Parasites, Fungi, Molds, Yeast, Poisonous Mushrooms, Prions. Chemical: Pesticides, Natural Plant and Animal Toxins, Food Additives, Medications, Chemicals in Drinking Water, Alcohol and Street Drug Abuse. Physical: Foreign Objects with Food, Stone, Glass Shards, Bandage, Plastics, Fabrics, Metal Fragments.
Answer for screen readers
Biological: Bacteria, Virus, Parasites, Fungi, Molds, Yeast, Poisonous Mushrooms, Prions. Chemical: Pesticides, Natural Plant and Animal Toxins, Food Additives, Medications, Chemicals in Drinking Water, Alcohol and Street Drug Abuse. Physical: Foreign Objects with Food, Stone, Glass Shards, Bandage, Plastics, Fabrics, Metal Fragments.
More Information
Foodborne illnesses can arise from different types of hazards, which include biological, chemical, and physical hazards. Proper food handling, cooking, and storage practices can mitigate these risks and help prevent outbreaks.
Tips
Common mistakes include improper food storage and cooking techniques, as well as neglecting proper hygiene practices. To prevent foodborne illnesses, always maintain proper food temperatures, handle food with clean utensils, and ensure good personal hygiene.
Sources
- Food safety - World Health Organization (WHO) - who.int
- Causes and Symptoms of Foodborne Illness - MN Dept. of Health - health.state.mn.us
- Causes and Prevention of Foodborne Illness - web.uri.edu
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