Contamination is the presence of a constituent, impurity, or some other undesirable element

that renders something unsuitable, unfit or harmful for both physical body, natural environment,
workplace, etc.

Food contamination is generally defined as foods that are spoiled or tainted because they either
contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit
for consumption. A food contaminant can be biological, chemical or physical in nature, with the
former being more common.

A contaminant is either a biological, chemical, physical or radiological substance that becomes

harmful for humans or living organisms, when accidentally or deliberately introduced to air,
water, soil or food.

TYPES OF CONTAMINATION:

The three types of contamination are biological, physical, and chemical. These include chemical
contamination, physical contamination, microbial contamination, and allergen contamination.

Chemical Contamination
Chemical contamination is when the food becomes contaminated by some form of chemical. It
is the most difficult type of contamination to control, and it could potentially result in acute
poisoning and long-term diseases.In most cases, the consumer will experience some form of
mild gastroenteritis, but in some situations, chemicals in food can be lethal.

Most Common Types of Chemical Contamination

Some of the most common examples of chemical contamination include:

● Cleaning products and disinfectants.

● Unwashed fruit and vegetables.
● Chemicals from the use of non-safe plastics.
● Pest control chemicals.
● Antibiotics.
● Anti-inflammatory drugs.
● Corticosteroids.
● Heavy metals.

Physical Contamination
Physical contamination refers to food that has been contaminated by a foreign object. Food that
has been contaminated by a physical object could directly pose as a choking risk and cause
serious injury.The most common objects to contaminate food include glass, hair, metal,
jewellery, dirt, and fingernails.
Microbial Contamination
Microbial contamination, also known as biological, is the most common cause of food poisoning.
It is basically the existence of harmful pathogens in food, like microorganisms, bacteria, viruses,
mould, fungi, and toxins. This is the leading cause of food-borne illness and food poisoning, and
food spoilage or waste is the most common cause of it. The most common food-borne illnesses
include norovirus, salmonella, listeria, e.coli, and campylobacter, and symptoms can range from
mild gastro issues to fatal and long-term diseases.

Allergenic Contamination

Allergenic contamination occurs when a food that causes an allergic reaction comes into contact
with another food. For example, if the same knife used to cut normal bread is then used to cut
gluten-free bread, or if pasta is stored in a tub that used to contain peanuts.These are the foods
that account for the majority of food allergies in people. The list includes things like gluten,
peanuts, eggs, mustard, soy, and fish.

Prevention of Food Contamination:

some simple steps to protect food from contamination during the receipt, storage, processing
and display of food are:
● Store food in food-grade containers and covered, if necessary, to protect it from
contamination.
● Store food and packaging above the floor.
● Store raw food – especially meat, fish and poultry – below and away from ready-to-eat
food in a cool room or fridge.
● Store chemicals and equipment well away from food items, food
packaging and food handling areas.
● Maintain the premises, including all fixtures, fittings and equipment, in a clean and
undamaged condition.
● Regularly clean and sanitise food contact surfaces and utensils, e.g.chopping boards,
knives.
● Use separate equipment and utensils for raw and ready-to-eat foods, or thoroughly
wash and sanitise equipment and utensils between handling raw and ready-to-eat foods.
● Avoid unnecessary contact with food, e.g. use utensils rather than bare hands.
● Thoroughly wash and dry hands before starting work, changing tasks or returning from
a break, e.g. between serving customers and preparing food, and after handling raw
foods and garbage, or using the toilet.
● Minimise the wearing of exposed jewellery and tie back long hair.
● Cover cuts and wounds with an appropriate dressing.
● Do not handle food if feeling unwell or suffering from a contagious illness.
● Store food in food-grade containers and covered.