Types of contamination (hazards)
Contamination
The presence or introduction of a hazard. (EC Regulation No. 852/2004)
Hazard
Something which may cause harm to the consumer, e.g. pathogens in food. (Present in raw materials or introduced at sometime from delivery through to service)
Microbiological hazards
• Food poisoning bacteria
• Spoilage bacteria
• Moulds and yeasts
• Viruses
Physical hazards (foreign bodies)
• Cuts/choking/broken teeth
• Raw materials
• Packaging
• Structure/equipment
• Personnel
• Pests
Chemical hazards
• Can be acute/chronic/carcinogenic
• Industrial chemicals PCBs (polychlorinated biphenols)
• Pesticides (growing crops and pest control)
• Veterinary residues
• Metals (cooking utensils/lead pipes/open cans in fridge)
• Cleaning materials
• Use and storage
• CIP (caustic soda)
• Waste chemicals (dioxins – incinerators)
• Excess additives (nitrates/nitrites)
• Packaging materials (plasticisers)
• Effects depend on:
• Chemical/type and/or concentration