NAME: RAMOS CLARISSE P.

THC1102 SEC 9

ASSIGNMENT #2

1. What are the different food borne contaminants?

 Biological contaminant- it is a organism in a water that they are also
referred as microbes or microbial contaminants include bacteria, viruses,
protozoan and parasites.
 Physical contaminant- it is an object such as hair, plant stalks or pieces of
plastic/ metal that can occurs as contaminant food.
 Chemical contaminants- are chemical toxic to plants and animals in
waterways.
2. What are the different food allergens?
 Common food allergens are milk and any dairy goods, eggs and egg
products, fish, shellfish, wheat, soy, and soy products, peanuts and tree
nuts.
 Symptoms of an allergic reaction, itching in around the mouth, face or
scalp, tightening in the throat, hives and loss of consciousness and death
 To protect guest with food allergies be able to fully describe many items,
ensure that cookware and utensils used to be prepare to the guest are
allergen free.

3. Give examples of food toxins:

 Biological toxins- these toxins may be produced by pathogen found in
food.
 Ciguatera fish poisoning ciguatoxin
 Shellfish toxins – paralytic, neurotoxic, amnestic shellfish poisoning
 Saxitoxin- clams,mussels,oysters and scallops
 Brevetoxins- clams, mussels and oysters
 Domoic acid- clams, mussels, oysters and scallops
 Mushroom toxins- are present in certain varieties of wild mushroom
 Chemical toxins- toxic metal are used to prepare food, chemicals store
away from food utensils and equipment.