contamination of food


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contamination of food

The presence, introduction, or development of infectious or toxic material in food. Food may be contaminated by chemical residues (such as pesticides), bacteria (Salmonella, Escherichia coli, Listeria), viruses (hepatitis A, Norwalk), protozoa (Giardia), worms (tapeworms and roundworms), molds (Aspergillus), or toxins (botulinum, staphylococcal enterotoxin).
See also: food
References in periodicals archive ?
Even so, the FDA noted, the World Health Organization has warned "the malicious contamination of food for terrorist purposes is a real and current threat.
A review of more than 1,000 pages of jail health inspection reports for 2000 revealed rat and cockroach infestations, improper handling of food and concerns about contamination of food stocks by overhead sewage pipes at Men's Central Jail.
Among the covered casualty crises are explosions; major crashes; contamination of food, drink, or pharmaceuticals; and other crises causing multiple deaths, burns, dismemberment, brain injury or permanent paralysis.
Mr Travers said McDonald's had been warned by Coventry City Council and other local authorities on three previous occasions that ball bearings could lead to the contamination of food.
However, the NAS panel's investigation of federal practices to limit pesticide contamination of food indicts the regulatory status quo.
Chemists, toxicologists, and other scientists discuss the contamination of food by environmental chemicals, production-related compounds, and residues and the current analytical methods and approaches to risk assessment.
Preventing the contamination of food by flying insects is a key concern for any kitchen and the penalties of failing to do so are extremely serious", said Nick McDonald, Marketing Director of Lincat "Our new models, which offer superior protection at a fraction of the running costs, are an ideal choice for any kitchen.
Company's Clean-Trace[R] and the Uni-Lite NG are designed to combat contamination of food preparation and food processing surfaces.
The WHO provides information on additives, flavorings, and contaminants for those who use or produce additives and veterinary drugs, and those who oversee the prevention of contamination of food in private and public organizations, toxicological and research laboratories, and universities.
First, the rates of bacterial foodborne illnesses are declining, in large part because of measures such as improved refrigeration and use of Hazard Analysis and Critical Control Point systems to reduce contamination of food of animal origin (22).
Causes of contamination of food within the premises will remain inconclusive but may include cross-contamination between raw meats and cooked foods or contamination of food by a symptomatic handler.
Cross contamination of food stuffs during preparation and cleanliness issues relating to the use of bathroom facilities are key concerns of health/food inspectors, mass market fast food merchants and institutional food preparers in the US.

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