Please enable JavaScript.
Coggle requires JavaScript to display documents.
Food Safety
Lecture 3 - Coggle Diagram
Food Safety
Lecture 3
-
-
-
-
-
Food Safety Hazards
Physical
Physical contaminants in the food e.g. glass, packaging, pest residue, machinery parts and from humans (jewellery, wound dressings)
Biological
Infection
-
Bacteria (listeria, salmonella), Virus (norovirus), Parasites (toxoplasma gondii)
Intoxication
-
Bacteria (clostridium botulinum), seafood (shellfish toxin), fungal toxins (mycotoxin)
-
-
Chemical
Chemical contaminants e.g. pesticides, cleaning materials, metals in fish
Compositional
Naturally occurring compounds e.g. food additives, allergens, intentional added adulterants