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

This article addresses the chemical contamination of foods, as opposed to microbiological contamination, which can be found under Food borne illness. A separate issue is genetically modified food, or the presence in foods of ingredients from genetically modified organisms, also referred to as a form of food contamination.

How to prevent food contamination? Knowing the basics of food safety is very important if you want to keep your family safe from food contamination caused by harmful germs and parasites. 1. Practice proper hygiene and sanitation. Cross contamination, which is the spread of pathogens between food, surfaces and food preparation equipment can be prevented if you practice proper hygiene and sanitation. Wash your hands and kitchen tools properly and disinfect surfaces regularly.

2. Prepare food properly. In addition to proper hygiene and sanitation, you can prevent food contamination by making sure raw meat does not come into contact with food thats ready for consumption. For example, use two separate set of knives and cutting boards for raw meat and for those vegetables youll be using for your salad. Another way is by making sure you dont dip grilled meat in the same bowl of marinade or sauce into which you previously dipped the raw meat. In addition, always wash vegetables before eating or cooking them. 3. Cook food properly. Make sure to properly cook your food, especially animal products. When frying eggs, for instance, cook them until both the white part and the yolk are firm, not runny. Never drink milk that has not been pasteurized and dont eat meat if it is still raw or rare. Always make sure your drinking water is safe to drink too. 4. Store food the right way. All leftovers should be properly covered and refrigerated. Remember to heat leftovers before eating them again because cold temperatures cant kill the pathogens.

Sources of food contamination

Raw meat is often contaminated with harmful bacteria. Contamination of food products can result in many health problems ranging from mild bloating and gas to serious incidents of food poisoning and dehydration. When humans ingest foods that are contaminated with certain bacteria or parasites, illness can be the result. The source of these harmful contaminants can be from the farms where the food originated, the cook's kitchen or anywhere in between.

1. The Farm
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Some foods may be contaminated before it ever leaves its origin. Some farms growing fruits and vegetables may ship out products directly to consumers or to wholesale suppliers with harmful bacteria already in place. This is sometimes even more prevalent in situations where the farms use animal manure as fertilizer. Many organic farms use this type of material as a substitute for chemical fertilizers. It is also a possibility that farmers who sell meat from animals may be selling from a stock that is infected with communicable diseases. This is a rare occurrence, but it has certainly happened before.

2. The Slaughterhouse
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When animals are slaughtered and processed for food, the slaughterhouses may become a source of contaminated meat. These operations take great care to maintain safe products, but during this process it is not out of the realm of possibility for fecal matter to come into contact with the meat being shipped out for sale. Since animal feces is a common cause of some bacterial contamination in meat, this means the meat may contain pathogens such as E. Coli when it is purchased. In the case of poultry, it is quite common for the meat to be infected when it arrives at the grocery store. Preparation

Despite the fact that food products are sometimes contaminated with harmful bacteria when purchased, most problems can be avoided with proper preparation and cooking. Cooking meats to an internal temperature of 140 degrees Fahrenheit or higher will kill harmful bacteria, which will take care of

any threat. However, foods that are consumed raw or partially cooked can pose another problem. Since vegetables and fruits are often eaten as is, it is important to know how to properly prepare them in a kitchen and how to avoid cross contamination. All fruits and vegetables should be washed thoroughly before serving, and care should be taken to avoid using the same cutlery or other kitchen tools on vegetables and raw protein. Contaminants on knives used to cut raw meats can easily transfer to anything else the knife comes in contact with. This same rule applies to cutting boards as well. 3. Improper Storage
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Even if the food has safely arrived in the home without being contaminated, the consumer can still be the source of the problem by using improper storage methods. Susceptible foods should be kept below 40 degrees Fahrenheit or above 140 degrees to remain safe. Keeping foods stored in the danger zone between these two temperatures will often result in the formation of bacteria in as little as a couple of hours. Foods such as raw meat and vegetables should not be stored together to avoid cross contamination.

Causes of food contamination

POOR HYGIENE Viruses such as hepatitis A and Norwalk are easily transmitted to shellfish, salads, vegetables and fruits when infected food handlers fail to wash their hands after using the toilet. By touching utensils or food, they pass the virus to others. Food contamination also occurs when workers skip washing their hands after handling raw meat, taking out garbage or cleaning up spills. Germs end up on the buffet table, and then in your mouth when you consume food prepared by negligent workers. Contamination also spreads when someone has cuts, open sores or a skin infection. For example, Staphylococcus aureus is often found on skin with boils and blisters. Handlers who don't wear gloves commonly spread staph bacteria to meat, cream-filled desserts, potato salads and egg products. Because staph thrives in room temperatures and multiplies without any hint of spoilage, it's important for infected workers to wear gloves. However, touching contaminated surfaces, coughing into a gloved hand or handling money before food preparation can still spread germs, which is why gloves should be changed often. UNSANITARY CONDITIONS Lax slaughterhouse practices can lead to contamination, especially when fecal or intestinal matter from cattle mixes with the meat. A small amount can taint an entire batch and spread E. coli O157:H7, commonly found in animals but deadly when consumed by humans. Numerous beef recalls have been linked to this particular strain, which is why people are advised not to eat raw or undercooked ground meat. Produce can also be affected. Contamination occurs when fruits and vegetables are fertilized with raw manure or when crops are irrigated with water containing traces of animal waste. Spinach and lettuce have been linked to E. coli outbreaks. Even some unpasteurized items, such as fruit juice and milk, carry risks because they haven't been heat-treated to eliminate E. coli bacteria. Drinking pasteurized products and washing produce thoroughly helps protect people from these bacteria.

CROSS CONTAMINATION When grilled meat is dipped in used marinade or juices from raw beef and poultry drip onto cooked items, cross-contamination occurs. When kitchen tools or cutting boards used for raw meat come in contact with other food or serving utensils, bacteria can be transferred. For instance, slicing lettuce with

a knife you used to cut raw poultry is just one example of how easily crosscontamination occurs. Washing utensils and cutting boards with hot water and soap between use helps minimize contamination.

UNSAFE PREPARATION Improperly canned food can form deadly toxins. Low-acid vegetables such as green beans, corn, beets and asparagus are commonly associated with botulism poisoning. If you do home canning, strict hygienic procedures must be followed to ensure safety. Recommendations by the U.S. Department of Agriculture include hot packing many foods, using self-sealing lids and sterilizing empty jars. Bulging cans with rusted lids or cracked, leaking jars should be thrown out.

INADEQUATE STORAGE Because bacteria multiply rapidly on prepared stews, meats and gravy left at room temperature, prompt refrigeration of leftovers is crucial. Leaving food out longer than two hours is a prime opportunity for bacterial growth. Uncooked foods such as creamy salads should be eaten immediately or quickly refrigerated. Other perishables such as eggs, which often harbor Salmonella bacteria, should be kept below 40F to decrease contamination.

Laguna State Polytechnic University Sta. Cruz Campus Sta. Cruz, Laguna

FOOD CONTAMINATION

Submitted by: Justice E. Banda Armylyn M. Calban Mayett R. Gajo DHRM 1A

Submitted to: Prof. Malilay