Food contamination

1. Food contamination

2. Food contamination Areas of food contamination Many things can contaminate food. Food contamination is grouped into three areas: Physical contamination Chemical contamination Biological contamination

3. Food contamination Physical contamination Physical contamination is when ‘something’ gets into the food. The contaminant is something that should not be there. Write a list of things this could include.

4. Food contamination Physical contaminants Finger nails Screws, nuts and bolts Bottle tops/bits of plastic Hairs and eyelashes Mouse poo Coins and bits of metal Dead flies Dead mice/rats Jewellery

5. Food contamination Chemical contamination The chemicals that might affect foods are: cleaning products chemicals used in the garden pesticide residues on fruit and vegetables enzymes within foods which produce chemicals to ripen, and eventually spoil, foods.

6. Food contamination Chemical contaminants There are very strict laws governing which chemical products can and cannot be used in food manufacturing/catering establishments.

7. Food contamination Biological contamination Biological contaminants include: bacteria viruses moulds yeasts and fungi. Biological contaminants are microscopic, single-celled organisms found everywhere and are quite hard to detect until they have formed large colonies.

8. Food contamination Pathogenic bacteria Many of these biological contaminants are fairly harmless and, in fact, some are extremely beneficial, for example, keeping our ‘gut’ healthy or making the ‘blue’ in Stilton cheese. However, there are biological contaminants, mainly bacteria, that can cause serious poisoning to humans. These are called pathogenic bacterias which means that they are a bacteria that can cause disease.

9. Food contamination Where are pathogenic bacteria found? In a word: everywhere. On and in humans: hands, skin, mouth, wounds, urine and poo. Poor hygiene will spread pathogenic bacteria. Raw meat and poultry: during slaughter the intestines burst and contaminate the meat. All foods made from animal protein. Rats, mice, birds, cockroaches and flies leave pathogenic bacteria on foods and surfaces. Dust, dustbins, waste food. Contaminated water.

10. Food contamination Which foods are most at risk? Any foods that contain animal protein and moisture. These foods are called ‘high-risk foods’ and include: shellfish sauces gravies soups cooked rice cooked pasta pre-made salads cook-chill meals ready-made meals.

11. Food contamination Key terms/literacy Contamination Contaminant Physical Chemical Biological Pathogenic Bacteria