FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Biological
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Chemical
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Physical
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All three are hazards
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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.