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.

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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