Food contamination refers to the whole process, including planting, growth, harvesting, phishing, slaughtering, processing, storage, transportation. Some nutrients and harmful substances can interfere with food.
As a result, the food is nutritious. Usually, the quality and sanitary standards or various types of damage to the human body can be reduced.
Food contamination is the process by which toxic and harmful substances enter normal food. Organic or chemical substances, foreign substances that are unintentionally harmful to food safety and suitability, are food contaminants.
In the last few decades, not only animal husbandry but also food production and livelihood have changed. The pathogens themselves have caused some changes. In this article, you will find out how to control food contamination caused by pathogens.
How can a food handler identify food that has been contaminated with pathogens?
Usually, some pathogens, including both bacteria and viruses, can adhere to food. Especially salmonella bacteria such as raw eggs. It also multiplies raw sausage or meat that not fully cooks.
You can’t always tell from infected food that it’s susceptible to pathogens. You can’t taste or smell germs.
Besides, some bacteria produce toxins – so-called toxins – in contaminated food. Also, eating these toxins makes people sick. It is commonly known as food poisoning.
It manifests itself as vomiting or diarrhea just a few hours after eating. This is because enough toxins are present in the food to damage the functioning of the digestive system.
Unlike many bacteria or viruses, they do not have to multiply in the body before.
How does food become contaminated by pathogens?
How does food become contaminated by pathogens?
Did you know that food contamination caused by pathogens can be controlled? In addition to bacterial pathogens, there are various viruses. E.g., B norovirus, sapovirus, Rotavirus, Adenovirus,
Hepatitis A virus, Hepatitis E virus, Infected through food. It can sometimes be a serious disease.
The main viral food diseases are gastrointestinal infections caused by norovirus. Also, it is associated with nausea, vomiting, and severe diarrhea.
However, diseases of other organs such as inflammation of the liver can lead to viral contaminated food. The hepatitis A virus and especially the hepatitis E virus play a role here.
Food-related viruses are usually very contagious. Even the smallest amount of germs is enough to infect a person. In the acute phase of an illness, the viruses come in very high doses.
Also, viruses are extremely stable in the environment. These are on different surfaces such as food, water, and BB Doorknobs, light switches, countertops, etc.
If hand hygiene is inadequate or hygiene rules ignore, germs can easily pass on to other people. Infection occurs directly from person to person.
It can also indirectly occur both through inanimate intermediate carriers such as food and products. Viruses present a huge food hygiene problem, especially in the communal food supply facilities. It also often causes large-scale outbreaks of the disease.
How can we prevent food contamination?
Unlike bacteria or fungi in general, viruses cannot multiply in food. Thus, food contaminated by the virus always finds as contaminated by human excrement or contaminated surface.
In most cases, food contaminates while preparing it in the kitchen or production plant. When sick workers spread infectious viruses, they do not observe hygienic standards.
However, some foods may primarily infect with the virus. An example of this is oysters, which filter out viruses from contaminated water and accumulates inside them.
It plays a role in adhering to strict hygiene rules to prevent the spread of the virus through food. It is also very important, especially in food production and processing. Under the Infection Protection Act, sick people cannot even produce, treat, or market food.
What are the three food contaminants?
Food is one of the three main components that make up human life and health. Food contamination will endanger human health. Here are three food contaminants –
Physical
It basically comes from various complex non-chemical suns. However, some contaminants may not be a threat to the health of consumers. They severely affect the sensory properties and/or nutritional value of the food.
Besides, the quality of food cannot guarantee. It mainly includes contaminants from food production, storage, transportation, and sales. Such as grass seeds mixed during harvesting.
Also, dust the liquid food container pool. Besides, Dust and flies in the process of transporting and selling food. If the food mixture is false, include such sand grains.
Meat injection water, milk powder with the addition of large amounts of sugar. Accidents caused by food radioactive contamination, mainly mineralization, odor, production, application, and radioactive contamination.
Physical contamination of food usually means that the material contains defects in the pre-determined food production process or food absorption.
Also, problems related to food quality and safety are the result of the external absorption of radionuclides.
Biological
Organic contamination usually refers to food contamination by harmful viruses, bacteria, fungi, and parasites. Bacteria and fungi related to microorganisms are invisible to the human eye.
The eggs are smelly, rotten vegetables, mainly bacteria, and fungi working. There are many types of bacteria. Some bacteria like Proteium, Flavum, Enterobacter can directly contaminate food animals.
However, equipment, containers, and other means of feeding contaminated water also spoil the food. There are different types of fungi, and there are more than 50,000 types.
The first mold that served man was a kind of fungus. However, hundreds of strains produce toxic substances, and the most toxic is aflatoxin. When food contamination occurs for this toxin, it can cause early liver cancer in animals.
In areas with high levels of aflatoxins, the incidence of liver cancer is several times higher than in other regions. British scientists believe that breast cancer comes with aflatoxin.
The contamination consists mainly of peanuts and corn and then rice. Parasites that contaminate food mainly include roundworms, tapeworms, trichinella, etc.
These parasites usually contaminate water and soil through the feces of sick and sick animals. It then contaminates fish, fruits, and vegetables. Also, parasites are the cause of the disease.
Radioactive contamination
The radioactive substances in food are from the earth’s crust, which is the natural background; There are also radioactive substances from nuclear weapons tests or the peaceful use of radioactive energy.
Which is human-made radioactive contamination (see effects of radioactive contamination on health). Some fish are rich in metallic isotopes such as 137 cesium and 90 strontium.
The latter has a longer half-life. Most are dense in bone tissue and are not easy to defecate. Which has specific effects on the hematopoietic organs of the body.
Certain marine animals such as mollusks can gather up to 90 strontium. Oysters can collect up to 65 gallons of zinc. Also, some fish can collect 55 iron.
Conclusion
We should focus on food hygiene to prevent food contamination. As well as every detail should start from. Only in this way can the problem be fundamentally solved.
But you must clearly understand that everything about food contamination caused by pathogens can be controlled.
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