Terms in this set (49) biological contaminant. microbial contaminant that may cause a foodborne illness; things found in nature (bacteria, viruses, parasites, fungi)
Which is an example of a biological contaminant?
Biological contaminants include bacteria, viruses, animal dander and cat saliva, house dust, mites, cockroaches, and pollen . There are many sources of these pollutants. ... Standing water, water-damaged materials or wet surfaces also serve as a breeding ground for molds, mildews, bacteria and insects.
What is an example of a biological contaminant Servsafe?
Here are the three types of contaminants: Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants, mushrooms, and seafood . Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones. Chemical: Examples include cleaners, sanitizers, and polishes.
Which is a biological contaminant Servsafe quizlet?
There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi . ... Single-celled, living microorganisms that can spoil food and cause foodborne illness.
What are the 5 biological contaminants?
Biological contaminants include bacteria, viruses, fungi, protozoa, insects (fleas and cockroaches), and arachnids (dust mites).
What are the 3 food contaminants?
While there are many food safety hazards that can cause food contamination, most fall into one of three categories: biological, physical or chemical contamination . In many cases, a single hazard can introduce more than one type of contamination to food.
What are the four biological contaminants?
Biological contaminants include bacteria, viruses, fungi, protozoa, insects (fleas and cockroaches), and arachnids (dust mites) .
What are the 3 major types of contaminants?
Here are the three types of contaminants: Biological: Examples include bacteria, viruses, parasites, fungi , and toxins from plants, mushrooms, and seafood. Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones. Chemical: Examples include cleaners, sanitizers, and polishes.
What method should never be used to thaw food?
Perishable foods should never be thawed on the counter , or in hot water and must not be left at room temperature for more than two hours.
What are types of contaminants?
The Four Types of Contamination
There are four main types of contamination: chemical, microbial, physical, and allergenic . All food is at risk of contamination from these four types.
What causes a sanitizer to not work well Servsafe?
What causes a sanitizer to NOT work well? Items are removed right away . Which must be cleaned and rinsed, not sanitized?
What is the best example of biological contamination quizlet?
- Viruses. ...
- Viral reproduction. ...
- Viral Infections. ...
- Symptoms of Food Borne Illness cause by viruses. ...
- Parasits. ...
- Fungi. ...
- Molds. ...
- Yeasts. Single-celled microscopic fungi that reproduce by budding and growth rapidly on certain foodstuffs, specially those containing sugar.
Which food is considered a TCS food?
- Meat products.
- Eggs.
- Fish and shellfish.
- Dairy.
- Cream or custard.
- Cooked vegetables.
- Potato dishes.
- Protein-rich plants.
Which type of contamination escalates gets bigger when food is left out too long?
If that food is “perishable”—meaning a food that should be refrigerated to prevent bacteria from multiplying at room temperature—then a foodborne illness is possible if the food is “temperature abused.” When contaminated food is left out more than two hours at room temperature, Staph aureus begins to grow and will ...
What are 4 types of food contamination?
This article has broken down the four main types of food contamination: chemical, microbial, physical, and allergenic . It has also highlighted a number of different scenarios that could cause the contamination of a food product and numerous ways of preventing it from occurring.
What are biological contaminants in food?
Biological contaminants of food are harmful and hazardous substances of biological origin in the food that can cause foodborne illness when they are consumed. ... Here bacteria, viruses, parasites, fungi and biological toxins will be explained and examples will be provided.
