Question

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1. List five categories of contaminants in the food supply?
2. Discuss three microbiological agents that are implicated in foodborne illness?
3. State three measures for preventing foodborne illness?

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Chemical contamination, physical contamination, biological contamination.

The top five contaminants in food supply are : bacteria, heavy metals, agrochemicals, sewage, air & water.

Food contamination due bacteria is causing about 5000 deaths annually in United States. Parasites & viruses are also a source for food contamination. Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Listeria monocytogenes, Salmonella, Trichinella spiralis, Rotavirus.

The S. Aureus is gram positive bacteria, found in potato, red meat etc. The infection is causes due to a heat resistant toxin. Vomiting, nausea, stomach cramps are some of the symptoms.

Trichinella spiralis: parasite roundworms found in hogs. Trichinosis is the illness caused by the microbe. Cooking the meat sufficiently is the possible way to avoid the infection.

Salmonella is a gram negative bacteria, found in eggs, meat, dairy etc. Symptoms include nausea, headaches, fever etc. Being hygienic is a good way to avoid the infection & cooking the food properly.

The three measures are: Personal hygiene, cooking the food properly & storing the food at right temperature.

Answer 1

ANSWER 1 :-

1. The five different categories of contaminants in food supply are Biological contaminants, Physical contaminants, Chemical contaminants, Cross-contaminant and the processing contaminants. This should the the categories and the main contaminants from the above listed categories include 1. Bacteria, 2. Sewage waste, 3. Industrial waste, 4. Heavy metals and 5. Agrochemicals as in proper order of their impact.
2. The biological contaminants include the biotic agents such as bacteria and viruses responsible for contamination of a food product. The chemical contaminants listed include the agrochemicals and pesticides that contains chemical components that can get deposited or accumulated and leads to degradation. Physical contaminants include the activities that introduced biotic contaminants by means of physical contact with a food product. Cross contamination occurs due to improper handling leading to transfer of a potent contaminants from one surface to the other.

ANSWER 2 :-

1. There are certain bacterial strains including the Escherichia coli and Salmonella typhimurium that occurs as a more common and potent foodborne illness. These occupy the alimentary canal and the symptoms usually include vomiting, nausea, abdominal discomfort, etc. These bacterial colonies usually can be seen on the uncooked food materials and can enter the body if the food is eaten uncooked or partially cooked. Salmonella is associated Typhoid fever that is a characteristic symptom.
2. ​​​​​​Other bacterial species including Listeria which causes a disease called as listeriosis is basically associated with symptoms like nausea, fever, vomiting, etc as can be seen in most of the cases but can be considered as rare as growth is basically mediated at temperatures which are quite low. The infection is quite serious if the immune system is weak and may be fatal in some cases.
3. Staphylococcus and Vibrio cholerae are two other bacterial strains that are the major cause for foodborne infections and shows symptoms similar to all the cases. Cholera is an output of later infection.

ANSWER 3 :-

1. The first measure that should be undertaken is the way in which food and personal hygiene is maintained. The food should be properly cooked and the raw and the cooked materials should be kept separated from each other so as to prevent contamination of the cooked food which may happen due to Cross-contamination. Hands should be properly washed and wounds should be covered before handling food items. Kitchen area and food preparation zone should be properly clean and hygiene should be maintained.
2. Food should be properly cooked before eating and should be packed before storage. The food should be kept at cold temperatures of around 4℃ to prevent bacterial growth.
3. Food products like meat should be thoroughly cooked as they are potent source of bacterial contamination. Milk should be properly pasteurized to prevent growth of bacterial agents like Salmonella, etc.