Food Contamination

There are three types of food contamination: chemical, physical and biological. Any type of food can get contaminated, causing whoever eats it to become sick. Chemical contamination is food contaminated by any kind of chemical substance. This is mainly a direct result of the use of chemicals to clean kitchens. Some substances may not be properly labels, therefore leading them to be misused. Another example of chemical contamination is a natural contamination such as toxins in fish. These foods should not be eaten unless the toxins have been properly removed. The second type of food contamination is physical. Physical contamination is when the food has been contaminated by a foreign object. These foreign objects are things that are not usually consumed, and that can harm someone that eats it. The third type is biological contamination. This is when the food is contaminated by something living. This includes contaminants like saliva and blood. The five categories of biological contaminants are:

1. Bacteria: Bacteria is everywhere, even in the air. These bacteria grow in the conditions referred to as the acronym FAT TOM.
1. F= Food. In order to live, bacteria needs the energy from foods such as eggs, poultry, meat, fish, and much more.
2. A= Acidity. Bacteria grows well in lightly acidic environments.
3. T= Temperature. 41 to 135 degrees fahrenheit is the temperature that best promotes bacteria growth.
4. T= Time. Bacteria can grow insanely fast.
5. O= Oxygen. Some bacteria need oxygen to grow.
6. M= Moisture helps bacteria grow.
7. The three most contagious bacteria are Salmonella Typhi, Shigella spp, and E Coli.
2. Viruses: These can be spread from person to person. This includes viruses like Hepatitis A and and Norovirus. Hepatitis A is spread by human feces. Just one of many reasons why all restaurants have signs in the bathroom that say, “all employees must wash hands.”
3. Parasites: Parasites need to latch on to foods to survive. These can be destroyed by cooking and freezing. This is why raw meats can be dangerous.
4. Fungi: Fungi can be found in air, water, soil, plants, animals, and food. These are things like molds and yeasts. These also grow well in acidic areas.
   
5. Protozoa: These are more commonly transmitted in underdeveloped countries. It is rare to see these as a problem in developed countries such as the United States.

One of the most common transmitted diseases from people to food is respiratory illness by people coughing or not washing their hands. The five most common causes of foodborne illnesses are:

1. When temperature sensitive foods are stored at the wrong temperatures. This could be from lack of knowledge or lack of proper equipment.
2. Cooking foods at the wrong temperature. Not all contaminants can be fixed by heating the food.
3. Failing to follow personal hygiene rules. This is why health inspectors make sure proper procedures are being followed.
4. Use of contaminated equipment. Dirty utensils are obviously not ideal. Proper sanitation and cleaning is required when it comes to food.
5. When the consumer purchases food from unsafe sources. It is always smart to know where your food is from and who the supplier is.