(FBIC) Causes of Food Contaminants Lesson

Causes of Food Contaminants

A contaminant is a biological, chemical, physical or radiological substance which can adversely affect living organisms through air, water, soil and/or food. Determining the sources of foodborne illness is an important part of identifying opportunities to improve food safety. Having a better sense of the relationship between contaminated foods and illness supports food safety along the entire food production chain.

So how do bacteria get in food? Microorganisms may be present on food products when you purchase them. For example, plastic-wrapped boneless chicken breasts and ground meat were once part of live chicken or cattle. Raw meat, poultry, seafood and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts and melons. Thousands of types of bacteria are naturally present in our environment. Microorganisms that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Foods, including safely cooked and ready-to-eat foods, can become cross-contaminated with pathogens transferred from raw egg products and raw meat. Poultry and seafood products and their juices, other contaminated products or from food handlers with poor personal hygiene. Most cases of foodborne illness can be prevented with proper cooking or processing of food to destroy pathogens.

Food becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: inadequate handwashing, cross-contamination, storage and cooking temperatures and contamination of food by animal waste.

[CC BY 4.0] UNLESS OTHERWISE NOTED | IMAGES: LICENSED AND USED ACCORDING TO TERMS OF SUBSCRIPTION