FOOD TECHNOLOGY

FOOD MICROBIOLOGY

FOODBORNE ILLNESS AND FOOD SAFETY

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Which type of hazard can make food unsafe?
A
Biological
B
Chemical
C
Physical
D
All three are hazards
Explanation: 

Detailed explanation-1: -They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors. Examples of biological hazards are: disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins.

Detailed explanation-2: -There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.

Detailed explanation-3: -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-4: -Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. It also creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick.

There is 1 question to complete.