Rotting of food due to bacteria, microorganisms, parasites and toxic substances is called as Food contamination. Handling, preparation and food storage methods help to prevent food-borne illness. Cleaning, Separating and Cooking helps to reduce the risk of foodborne illness. Cooking food thoroughly, freezing below 5℃ and Respect 'use-by' dates helps to avoid food Contamination. Biological contamination, Chemical contamination, Physical contamination and Cross-contamination are the most common types of food contamination.
• Contamination or spoilage of food
caused by living organisms like bacteria, microorganisms, and parasites is
called as Biological contamination.
• Contamination due to Rats, hair, pests, glass or metals is known as Physical Contamination.
• Presences of Pesticides, kitchen cleaning agents, non-safe plastic food containers, may lead to Chemical Contamination.
• Transport of pathogens from dirty kitchen clothes, unclean utensils, pests, raw food storage leads to Cross-Contamination. Personal Hygiene, Usage of separate utensils, disposing Waste helps to prevent the Cross- Contamination.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food contamination can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.