FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
bacteria
|
|
|
viruses
|
|
|
chemicals
|
|
|
all of the above
|
Detailed explanation-1: -There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.
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: -biological hazards (microorganisms) including bacteria, fungi, yeasts, mould and viruses. chemical hazards. including cleaning chemicals or foods with naturally occurring toxins, such as green potatoes. physical hazards.