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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Three common contaminants of foodborne illness
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biological, stress, chemical
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stress, chemical physical
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biological, physical, chemical
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Chemical, physcial, psychological
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Explanation:
Detailed explanation-1: -Norovirus. Listeria. Salmonella. E. coli. Campylobacter. 06-Oct-2022
Detailed explanation-2: -It happens when germs such as viruses, bacteria and parasites, or toxins (poisons) produced by them, get into foods we eat.
Detailed explanation-3: -Physical contaminants primarily impact the physical appearance or other physical properties of water. Chemical contaminants are elements or compounds. Biological contaminants are organisms in water.
Detailed explanation-4: -Biological contaminants include bacteria, viruses, animal dander and cat saliva, house dust, mites, cockroaches, and pollen.
There is 1 question to complete.