Saturday, December 27, 2008

What to take care of in order to ensure food safety.

a-Biological hazards: Bacterial infections (Salmonella, Shigella, Campylobacter, Aspergillus), virus infections (Hepatitis, Creuzfeld-Jacobs-Disease)
b - Parasites: Such as nematodes in herring and other relevant worms.
c - Chemical contaminants: Herbicides, pest control substances and other chemicals such as mercury in Japan.
d - Bacterial poisoning: Natural toxins can harm people even after the agent has been removed or killed. (Staphyloccocine, botulism and other poisons)
e - Physical hazards: Ground Glass, metal or plastic fragments.
f - Radioactive contaminants: Radioactive fall-out of nuclear tests such as Brazil nuts with Strontium 90 due to fall-out of nuclear tests coming down in the rain forest of the Amazon region, or fall-out from the catastrophe of Tschernobyl.
g - Wrong industrial food processing and bad kitchen habits: High Temperature on backing and frying. Just to mention acrylamid in french fries, crisp bread and breakfast cereals.
h - Wrong nutritional habits: Under- or oversupply of vitamins and trace elements, insufficient supply of dietary fiber.

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