Hepatitis A (HAV).
Three types of contamination are:Microbial ContaminationCross ContaminationPartical ContaminationorContamination - this is when food contains a forgien objectCross Contamination - this is when harmful bacteria or virus are passed from one food to anotherIndirect Contamination - this is when bacteria are passed from the source to the high-risk food via something else such as a worktop, hands, equipment and cloths
spoiled food
From bacteria - Campylobacter, generally from under-cooked chicken or cross-contamination of food by raw chicken.One of the biggest cause of foodborne illnesses is a virus - Norovirus, aka Norwalk virus or Calicivirus. It is quite virulent and is transmitted easily.
Polio is a virus that is spread when fecal contamination is ingested.
Salmonella is the food contamination usually associated with undercooked chicken
When bacteria from one food items gets onto another food item it is called cross-contamination.
Prevent contamination of the food.
disease transmitted by contamination of food
If you are referring to how food becomes contaminated then there are three types of contamination and two ways in which it can occur. The 3 types of ways food can be contaminated is by Physical Contaminants: Chemical Contaminants: Contamination of food through a chemical based product such as bleach Biological Contaminants: Contamination from microorganisms such as, yeast, parasites, viruses, bacteria and mold The 2 ways in which food can be contaminated is through Direct Contamination: contamination of food from the original place it was produced, ie. salmonella on chicken, Cross-Contamination: when food is contaminated from one food to another through a non-food object. Ie Apple is contaminated because you did not wash your hands( non food object) after cutting raw chicken.
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers
Food contamination