Forms of Contamination
Lesson Objectives
- Biological, Chemical, & Physical Contaminants
- Biological Toxins
- Deliberate Contamination of Food
- Food Allergens
Definitions
Biological Contaminants
A biological hazard in food safety refers to harmful microorganisms or biological agents that can contaminate food and cause foodborne illness. These hazards are living organisms or their byproducts and include:
1. Bacteria
- Common types: Salmonella Typhi, E. coli, Non-Typhoidal Salmonella, Shigella, Listeria, and Clostridium perfringens
- Can multiply rapidly when food is in the Temperature Danger Zone (41°F–135°F)
3 Types of Contamination
Biological
Chemical
Physical
2. Viruses
- Common types: Norovirus, Hepatitis A
- Often spread through contaminated water, food, or poor personal hygiene
3. Parasites
- Common types: Trichinella, Giardia, Toxoplasma
- Can be found in undercooked meat or contaminated water
4. Fungi (Molds and Yeasts)
- Some molds produce mycotoxins, which are dangerous to health
- Often seen on spoiled bread, cheese, or fruit
In Summary:
A biological hazard is anything living (or once living) that can make people sick if it gets into food. Proper cooking, cleaning, and handwashing help control biological hazards.
