FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
The most common contaminant/hazard of foodborne illness are
|
|
cleaning products
|
|
|
biological
|
|
|
physical
|
|
|
chemical
|
Explanation:
Detailed explanation-1: -Bacteria, viruses, and parasites, are the main biological hazards causing acute foodborne diseases.
Detailed explanation-2: -Contamination of food items by other living organisms is known as biological contamination. Foodborne illnesses arise from the consumption of foods affected by biological contamination. The most common examples of biological contamination include bacteria, viruses, parasites, and fungi.
There is 1 question to complete.