Control of Physical and Chemical Food Contamination

This presentation discusses the control measures required to prevent physical and chemical food contamination. It explains the characteristics of food poisoning and foodborne infection. It also provides insights into ways to control foodborne illness. References are included for further reading.

FOOD SAFETY MANAGENMENT

Discussing the control required to prevent physical and
chemical food contamination.
Food contamination can termed as
the presence of any harmful chemicals
of microorganism which can cause
illness to the one who take that food.
Food contamination can be defined as
anything in food that leads to reduce
the safety or quality. It very essential
for a consumer to be ensure that the
food they are eating has to be safe from
any kind of contamination.

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Physical Contamination: It happens when any outside objects contaminated food. It can
be happen at any time during the food production process . it can leads to cause
injury to the one who consumes the foreign objects. This foreign objects can also
leads to carry any biological contamination. To control the physical contamination:
 The restaurant should be ensure that employees and kitchen staff that they are
wearing hair retrains, gloves as the main undetected substances are their hair.
 The building or food production premises should be pest free.

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 Chemical Contamination: This refers to the food contaminated with a natural or
artificial chemical substance. This kind contamination is dangerous as they carry
any number of toxic substances. This food can also be contaminated at any time
during food process, whether by pesticides that are being transferred from soil or
can be grown at manufacturing time. In order top prevent chemical contamination:
 The food product handler should be trained properly in order to store the food
properly.
 The staff should be ensure that the food packaging has done in a way which will
assist in prevention from food damage or any risk of chemical contamination.

Comparing the characteristics of food poisoning and food
borne infection.
Food borne illness can be refereed to
any illness that has been resulted from
the food spoilage of contaminated food,
pathogenic bacteria, viruses or parasites
which may leads to contaminate food.
Thus, it can be said that food borne
illness is an infection or intoxication
that has results from eating
contaminated food.

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List of food borne illness are as follows:
 Listeriosis.
 Botulism
 Salmonellosis
 Colera

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Whereas, food poisoning is a form of food borne illness is the result of eating contaminated,
spoiled or toxic food. Characteristics of both food bone illness and food poisoning are:
Food borne illness Food poisoning
It occurs from taking contaminated
food, occurs from having intoxicated
food.
It occurs by eating contaminated food
which contains bacteria, viruses and
parasites.
The common symptoms of food-
borne illness are vomiting, diarrhoea,
abdominal pain, fever chills.
The symptoms can be seen within an
hour of taking contaminated food
which includes nausea, vomiting or
diarrhoea.

Discussing the way to control food-borne illness.
Food borne illness cab be refereed as
an infection or intoxication that has
been result from eating food that are
contaminated with microorganism or
their toxics. Such illness are includes
allergic reactions. Following are the
ways in order to control the food borne
illness:

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 Proper cleaning of the food as well as the utensil which are carrying food, it will
assist in removing soil or other foreign substances from food .
 Separate the food in order to prevent it from the cross contamination. The transfer
of harmful bacteria from cooked or uncooked food to other food products can be
refereed as cross contamination of food. Cooking the food at proper temperature at
proper time is an effective way to p
 Proper cooking of the food is another important way in order to prevent the
contamination of food. The food should be prepare in proper temperature for a
proper period of time.

REFERENCES.
Faille, C. and et.al., 2018. Hygienic design of food processing lines to mitigate the risk
of bacterial food contamination with respect to environmental concerns. Innovative
Food Science & Emerging Technologies. 46. pp.65-73.
Marriott, N. G., Schilling, M. W. and Gravani, R. B., 2018. Principles of food
sanitation. Springer.
Pacheco, M., Jurado-Sánchez, B. and Escarpa, A., 2018. Sensitive monitoring of
enterobacterial contamination of food using self-propelled Janus microsensors.
Analytical chemistry. 90(4). pp.2912-2917.
Zaanouni, N., Gharssallaoui, M., Eloussaief, M. and Gabsi, S., 2018. Heavy metals
transfer in the olive tree and assessment of food contamination risk. Environmental
Science and Pollution Research, 25(19), pp.18320-18331.