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    Food Contamination Food Contaminant

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    navis 12
    The document discusses food contamination from various sources including agrochemicals, environmental contaminants, and naturally occurring toxins. Chemical contaminants in food are often unaffected by thermal processing and can cause health issues with prolonged exposure. To minimize risks and assure safety, it is best to rely on independent third party food contaminant testing of raw ingredients, semi-finished foods, and final products. Testing can prevent foodborne illness and hazards.

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    Food Contamination Food Contaminant

    Uploaded by

    navis 12
    30 views3 pages
    The document discusses food contamination from various sources including agrochemicals, environmental contaminants, and naturally occurring toxins. Chemical contaminants in food are often unaffected by thermal processing and can cause health issues with prolonged exposure. To minimize risks and assure safety, it is best to rely on independent third party food contaminant testing of raw ingredients, semi-finished foods, and final products. Testing can prevent foodborne illness and hazards.

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    Ali Mentos

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    The document discusses food contamination from various sources including agrochemicals, environmental contaminants, and naturally occurring toxins. Chemical contaminants in food are often unaffected by thermal processing and can cause health issues with prolonged exposure. To minimize risks and assure safety, it is best to rely on independent third party food contaminant testing of raw ingredients, semi-finished foods, and final products. Testing can prevent foodborne illness and hazards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    30 views3 pages

    Food Contamination Food Contaminant

    Uploaded by

    navis 12
    The document discusses food contamination from various sources including agrochemicals, environmental contaminants, and naturally occurring toxins. Chemical contaminants in food are often unaffected by thermal processing and can cause health issues with prolonged exposure. To minimize risks and assure safety, it is best to rely on independent third party food contaminant testing of raw ingredients, semi-finished foods, and final products. Testing can prevent foodborne illness and hazards.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Food contamination Food contaminant

    Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing prolonged exposure at low levels (e.g., cancer). Chemical contaminants present in foods are often unaffected by thermal processing (unlike most microbiological agents). 1. Agrochemicals are chemicals used in agricultural practices and animal husbandry with the intent to increase crops and reduce costs. Such agents include pesticides (e.g., insecticides, herbicides, rodenticides), plant growth regulators, veterinary drugs (e.g., nitrofuran, fluoroquinolones, malachite green, chloramphenicol), and bovine somatotropin (rBST). 2. Environmental contaminants are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed, and consumed. The physical contact of the food with its environment results in its contamination. Possible sources of contamination include: Air: radionuclides (137Caesium, 90Strontium), polycyclic aromatic hydrocarbons (PAH) Water: arsenic, mercury Soil: cadmium, nitrates, perchlorates Polychlorinated biphenyls (PCB), dioxins, and polybrominated diphenyl ethers (PBDE) are ubiquitous chemicals Packaging materials: antimony, tin, lead, perfluorooctanoic acid (PFOA), semicarbazide, benzophenone, isopropyl thioxanthone (ITX), bisphenol A Processing/cooking equipment: copper, or other metal chips, lubricants, cleaning, and sanitizing agents Naturally occurring toxins: mycotoxins, phytohaemagglutinin, pyrrolizidine alkaloids, grayanotoxin, mushroom toxins, scombrotoxin (histamine), ciguatera, shellfish toxins (see shellfish poisoning), tetrodotoxin, among many others. To maintain high quality of food and comply with health, safety and environmental regulatory standards it is best to rely on food contaminant testing through an independent third party such as laboratories, certification companies or similar. For manufacturers the testing for food contaminants can minimize the risk of noncompliance in relation to raw ingredients, semi-manufactured foods and final products. Also, food contaminant testing assures consumers safety and quality of purchased food products and can prevent foodborne diseases, and chemical, microbiological, or physical food hazards

    Advierten riesgo por consumo de alimentos marinos contaminados


    Constantino Snchez, director del rea de Salud de este departamento, dijo que el 8 de septiembre pasado el laboratorio nacional de salud encontr en los anlisis realizados a productos de origen marino, los siguientes microbios: Eschierichia Coli, Salmonela, Yersina Enterocoltica y Vibrio Clera 01. Todos estos microbios producen diarreas en personas de todas las edades y pueden ocasionar, en casos individuales, brotes y epidemias; ante este peligro se pidi a la poblacin tomar las medidas de prevencin necesarias. Asimismo, no guardar alimentos perecederos, lavarse bien las manos con agua y jabn constantemente; si se siguen estas recomendaciones se evita casos de diarrea en la familia, concluy el funcionario departamental. (Solol)

    Mueren 3 personas intoxicadas por alimentos contaminados


    Cecilio Chacaj, vocero de los Bomberos Municipales Departamentales, indic que a eso de las 13:00 horas de este mircoles enviaron unidades a un sector de Santo Domingo Xenacoj, Sacatepquez, tras ser alertados sobre algunas personas que presentaban vmitos, diarrea y dolores abdominales. Al llegar, los socorristas comprobaron que se trataba de un cuadro de intoxicacin, por lo que procedieron a trasladar a 10 personas, integrantes de dos familias, al hospital nacional de Chimaltenango. El portavoz agreg que debido a la gravedad de los sntomas, del grupo fallecieron 2 individuos, un adulto y un menor. Unos 15 minutos despus, los Bomberos Municipales Departamentales informaron sobre el traslado al Hospital Nacional de Antigua Guatemala de 3 personas ms, provenientes de otro sector de Santo Domingo Xenacoj. Al momento no se han logrado determinar las causas de la intoxicacin; sin embargo, Chacaj seal que pudo deberse al consumo de alimentos o frutas contaminados.

    Food Contamination Prevention What is Cross-Contamination? By definition, cross-contamination is the transfer of disease-causing microorganisms, such as bacteria and viruses, from one food to another. How Does it Happen? Contaminated food may come in direct contact with other foods, or one food may drip contaminated juices on another food. Uncontaminated food may come in contact with a contaminated utensil, piece of equipment, or work surface. Food handlers with dirty hands or wearing soiled uniforms may contaminate food. How Do You Help Prevent It? 1. Train employees how cross-contamination occurs and how to help prevent it from happening. 2. Hang posters throughout the kitchen to remind employees of food safety procedures. 3. Keep foods separate in the kitchen by creating color-coded zones. 4. Use color-coded equipment and utensils to reinforce cross-contamination prevention training. 5. Clean and sanitize all equipment, utensils, and food contact surfaces. 6. Store food in the proper food safety storage order. 7. Provide dedicated containers and utensils for handling ice. It takes a concerted effort to keep food safe, and these efforts must extend past those mentioned. Cross-contamination is a serious threat at every stage in the flow of food through the kitchen. Taking a proactive stance on food safety helps shield against the perils of a foodborne outbreak.

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