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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Biological, chemical, and technological.
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Viruses, bacteria, and parasites.
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Chemical, physical, and viruses.
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Biological, chemical, and physical.
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Detailed explanation-1: -The three types of contamination are biological, physical, and chemical. However, for the purpose of this article, we will discuss four categories. These include chemical contamination, physical contamination, microbial contamination, and allergen contamination.
Detailed explanation-2: -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-3: -Bacteria-Helicobacter pylori, the Salmonella family, and Escherichia coli (E. coli). Viruses-Hepatitis A, Norwalk-type viruses, rotaviruses, adenoviruses, enteroviruses, and reoviruses. Protozoa-Giardia lamblia and Cryptosporidium parvum.