Food borne Illness

Food borne Illness

Biological Contamination

Biological contamination is caused by the presence of microbes, fungi and / or their toxins in foods. This is a very common type of contamination for the home and in restaurants. It is usually the main cause of food-borne diseases and therefore is the type of pollution with which we must be more careful. The main risk of this type of pollution is the rapid proliferation of germs, found in nutrient media and environmental conditions favorable for their development. In a few hours can form colonies of millions of bacteria and are not necessarily visible. The mass reproduction and in some cases the development of toxins harmful to humans are the cause of so-called Foodborne Diseases (ETAs) (International Association for Food Protection, 2011). This type of contamination, usually caused by poor hygiene of the people who are in contact with food I by unsanitary equipment used in the preparation and handling them. The factors affecting microbial growth are:

1. - Composition of the food. Bacteria, like living beings that are, need to eat to perform bodily functions common to all living things. Depending on the seed needs a different substrate for proper growth and reproduction.

2. - Humidity. Water is a basic element for life and development of it. Normally the seeds grow better the higher the humidity, which is why, we must take special care in trying to keep in our kitchens a low relative humidity through ventilation. We also monitor supplies and workshops to dry properly preventing bacterial growth. After washing our hands and for the same reason we go with clean rags.

3. - PH or acidity. Degree of acidity is called. Influence bacterial growth, being a neutral pH = 7, the optimum for microbial growth. Acidity values, below this figure alkalinity or above it, interfering with their growth. But remember that most of the foods are in degrees of acidity high risk.

Chemical contamination

Contaminants and production

A portion of the contaminants reach food during production, industrial processing or storage. Pesticides Are chemicals with which combat pests that damage crops (Insects, parasites, weeds). Its Efficacy was based on its destructive power, which exceed their targets and cause damage the environment and themselves consumers. We get through the accumulated in plants and meat, milk and eggs from animals eating contaminated feed. In doses excessive long-term effects on the health can be devastating.

Medicated residues - Antibiotics are used to treat and prevent livestock diseases, although some also serve to save feed, as they get the animal organism advantage better food. Can cause allergic reactions in humans and what Pollutant emissions from industry are deposited in the vegetation and eventually form part of the diet of cattle.

Mycotoxins -The molds that produce certain can grow in food long stored in locations hot and humid. Although molds withdraw, mycotoxins remain and cannot make them disappear or treatments with washing or heat. The highest risk food are nuts and spices and secondly, cereals, coffee, and dairy products ...