HUMAN NUTRITION

Detailed explanation-1: -Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses. Chemical hazards. Physical hazards. Allergens.

Detailed explanation-2: -All hazards are assessed and categorized into three groups: biological, chemical and physical hazards.

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: -Hard or soft objects in foods often causing immediate injury: broken glass, jewelry, band aids, staples, fingernails Poisonous substances: pesticides, food additives, cleansing agents, plant/fish toxins, toxic metals. “Germs”: bacteria, parasites, viruses, fungi, biological toxins.