Fast review mode: answers are shown by default so you can skim quickly. Hide them if you want to self-test.
Food contamination and hazards can be categorized into four main types: Biological hazards: These are caused by microorganisms found in air, water, food, animals, and humans. Biological hazards can pose a significant risk to consumers, causing large outbreaks in a short amount of time. Chemical hazards: These are considered one of the main causes of food contamination and foodborne disease outbreaks. Chemical contamination indicates the presence of harmful chemical substances in the food chain. Cross-contamination: This is one of the most frequent causes of foodborne illnesses. Cross-contamination can occur at any point in food production and can involve bacteria, chemicals, heavy metals, and allergens. Physical contamination: This is one of the most common types of food contamination. It refers to food that has been corrupted by a physical object during preparation or production. These objects can cause serious harm to the consumer.
Food allergens are considered a chemical hazard. They are commonly proteins that illicit an immune response. The severity of the response can range from deadly anaphylactic shock to an upset stomach to a slight tingling sensation in the mouth or on skin.
Related: Food Engineering Practice Test: Effect of Food Processing on Nutrition and Food Safety
Join 4M+ learners. Unlock unlimited quizzes, wrong-answer tracking, flashcards + reminders, study guides, and 1-on-1 challenges.