FOOD QUALITY AND SAFETY
FOOD SAFETY HAZARDS AND RISKS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Microbiological, chemical, physical
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Chemical, moulds, physical
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Chemical, Physical, viral
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Microbiological, physical, moulds
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Detailed explanation-1: -Bacteria, e.g. salmonella, listeria and campylobacter. Fungi, e.g. yeasts and moulds. Viruses, e.g. norovirus and hepatitis A virus. Parasites, e.g. worms and protozoa (Toxoplasma gondii and Giardia lamblia).
Detailed explanation-2: -Physical Hazards Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks. Pesticides may leave residues on fruits and vegetables.
Detailed explanation-3: -Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus, parasites such as trematodes as well as prions. Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year.
Detailed explanation-4: -Physical hazards are either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish) that are hazardous to the consumer. A physical hazard contaminates a food product at any stage of production.
Detailed explanation-5: -Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses. Chemical hazards. Physical hazards. Allergens. 19-Oct-2016