FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Thermal
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Temporal
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Practical
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Chemical
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Detailed explanation-1: -Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses. Chemical hazards. Physical hazards. Allergens.
Detailed explanation-2: -Biological contamination is the leading cause of food-borne illness and food poisoning*, and a common cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne illness: bacteria, viruses, parasites, protozoa, fungi and prions.
Detailed explanation-3: -Hard or soft objects in foods often causing immediate injury: broken glass, jewelry, band aids, staples, fingernails Poisonous substances: pesticides, food additives, cleansing agents, plant/fish toxins, toxic metals. “Germs”: bacteria, parasites, viruses, fungi, biological toxins.