Question

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1. List five categories of contaminants in the food supply?
2. Discuss three microbiological agents that are implicated in foodborne illness?
3. State three measures for preventing foodborne illness?

Answer 1

There are mainly 4 types of food contaminants

• Biological contaminants- food that is contaminated by living creatures like rodents, cockroach, microorganisms etc
• Chemical contaminants- foods contaminated by chemicals like natural chemicals in food, chemicals in fish etc.
• Physical contaminants- contamination by hair,finger nails etc
• Cross contaminants- contamination due to dirty kitchen clothes, unhygienic hands , inappropriate storage of food etc.

clostridium botulinum causes botulism. Toxins produced by this bacteria affects body's nerve function and leads to difficulty in breathing, muscle paralysis and even death.

Norovirus can cause diarrhoea and vomiting if hygienic practice is not followed. Can also transmitted by direct contact or having contaminated food.

Salmonella causes salmonellosis leads to vomiting,diarrhoea, melena etc. Mainly affects immune compromised people like, pregnant women, HIV etc.

Prevention

Proper cooking of food.

Ensure proper hand hygiene.

Refrigerate foods if it is perishable.