HUMAN NUTRITION

Detailed explanation-1: -Bacteria, e.g. salmonella, listeria and campylobacter. Fungi, e.g. yeasts and moulds. Viruses, e.g. norovirus and hepatitis A virus.

Detailed explanation-2: -Food borne viruses and parasites cause infections. Chemical hazards are harmful substances such as pesticides, machine oils, cleansers and cleaning solutions, sanitizers, dissolved metals and an excessive amount of a food additive.

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.