Food Contamination
Food contamination arises from biological, chemical, or physical hazards during production, processing, or storage. Common contaminants include bacteria like Salmonella, pesticides, and foreign objects. Effective measures like hygiene practices, proper storage, and regular testing minimize contamination risks. Education and awareness improve safety across the supply chain. Preventing contamination is essential for protecting consumer health and ensuring food quality.
Track 17.1 Microbial Contamination
Track 17.2 Chemical Contamination
Track 17.3 Cross-contamination
Track 17.4 Foodborne Illnesses
Track 17.5 Mycotoxin Contamination