Characterization of Food Hazard

Foodborne illnesses result from eating food contaminated with bacteria, the poisons bacteria produce, viruses, parasites, or chemicals in the food. Symptoms may include:  Diarrhoea, nausea vomiting, fever, malaise, headache, dizziness. One of the key differences between foodborne illnesses and allergies is that not everyone is susceptible. As long as they are not contaminated, many people who have no allergies can consume any foods they like without suffering adverse reactions. Microbiological hazards are one of the most indicative, causes of food poisoning. An understanding of these hazards is vitally to understanding how suitable controls may be applied  Food safety, quality  testing is required to obtain a certificate of testing for ready to eat and raw products at certain stages of processing Food testing technologies such as Polymerase chain-reaction (PCR) testing determines major pathogens like E.coli0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by identify the presence of the organism's DNA  ELFA Enzyme-Linked Fluorescent Assay exhibit pathogens by detecting their protein

  • Biological agents in food
  • chemical agents in food
  • physical agents in food
  • Toxicity
  • Macronutrients in food

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