Question: What Are Different Types Of Contamination?

What are the 3 types of contamination?

There are three different types of food contamination – chemical, physical and biological..

How many types of contamination are there?

There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.

What are examples of contaminants?

Examples of chemical contaminants include nitrogen, bleach, salts, pesticides, metals, toxins produced by bacteria, and human or animal drugs. Biological contaminants are organisms in water. They are also referred to as microbes or microbiological contaminants.

What is the most common method of contamination?

Beside particulate matter such as ions and molecules, the most common types of contamination are:People – Hair, fibre particles from bodies and clothes, also poor hygiene leading to deposition of microorganisms.Environment – Dust particles, contaminated air, work surfaces, gases, movement ceilings, walls and floors.More items…

Which is a physical contaminant?

Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic/metal that can occur as contaminants in food.

What are the 5 types of biological contaminants?

Biological contaminants include bacteria, viruses, fungi, protozoa, insects (fleas and cockroaches), and arachnids (dust mites).

What are 5 physical contaminants?

Physical contamination occurs when physical objects contaminate food. Common physical contaminants include hair, glass, metal, pests, jewellery, dirt and fake nails.

What is meant by food contamination?

Food contamination refers to the presence of harmful chemicals and microorganisms in food, which can cause consumer illness.

What are 3 examples of cross contamination?

Some examples are: Handling foods after using the toilet without first properly washing hands. Touching raw meats and then preparing vegetables without washing hands between tasks. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.