Types of Food Contamination

Chemical contamination

- Careless use of chemicals in food preparation environments - includes metal residue, pesticides, cleaning materials, bleaches - Agriculture and farming leave residues in food products e.g. pesticide, hormones, antibiotics. Methods of prevention - correct storage of cleaning products - wipe down surfaces thoroughly - rinse food thoroughly

Physical contamination

- can happen at any stage of food production. - Parts of food product (meant to be removed during processing) E.g. stones, shells, pips, bones etc. -careless food handling e.g. hair, jewellery, plasters -fragments of food packaging e.g. metals, plastics -Pets e.g. droppings, saliva, urine

Micro-organism contamination

Micro-organisms (small living organisms - microscope needed) e.g. yeast, viruses, bacteria, moulds. Micro organisms and enzyme cause changes in food during storage e.g. appearance, flavour, texture (most cases desirable e.g. ripened fruit, tenderised meat). - Pathogenic bacteria (harmful bacteria) can make food unfit to eat, harmful to health. - Food can be contaminated with live bacteria or spores, toxins or waste products the bacteria produce - all causing food poisoning.