Food contamination
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.