Food Contamination Definition Food contamination refers to 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. Food contamination is a serious issue because it results in foodborne diseases. Hence‚ awareness of potential sources of food contamination is an important component of good nutrition. Food contamination refers to the presence in food of harmful chemicals and microorganisms
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Cross-contamination from endoscopes to patients are a noted problem throughout endoscopy units across the country. The media has reported exposure to harmful bacteria and viruses following endoscopic procedures from inadequately cleaned scopes‚ the efficacy of high level disinfectants used in reprocessors and the design of the scopes. Legislatures are now questioning the types of infection control programs within endoscopy units and whether qualified personnel are being hired as endoscope technicians
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Water Quality Raychel Rizzo 1/26/2013 Trent Sorensen SCI/275 Pollution is a world-wide spread problem that needs to be addressed sooner rather than later. Water pollution is a big worry considering that water is essential to all living and nonliving things. As Adrian Armstrong (2006) says in his article Ethical issues in water use and sustainability‚ “...water is valuable‚ because we need it‚ and so we protect it in so far as it benefits us” (p. 10) The main problems
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Shantelle Johnson April 8‚ 2012 H4 Introduction When food is unsafe for consumption is called food contamination. Food contamination occurs when foods are spoiled because they might contain microorganisms‚ such as bacteria ‚ parasites‚ or toxic substances that make them unsafe for consumption.Bacteria and parasites on uncooked food can linger on the food if not handle or cooked properly. Food contamination is serious because it results in diseases that affect appromiaxally seventy-six million people
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The Center for Disease control has estimated that illnesses directly resulting from food contamination cause approximately 76 million illnesses‚ 325‚000 hospitalizations‚ and 5‚000 deaths each year in the United States. The rise of food-related illnesses can be mostly attributed to increased eating out. Half of every dollar spent on food in this country is spend on food prepared outside of the home. As the amount of people involved preparing our food rises‚ so does the risk of contracting an illness
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as a prospective alternative bio-control method to control Salmonella contamination in a variety of foods. Bao‚ P. Zhang‚ H. Zhang‚ Zhou‚ L. Zhang‚ and Wang isolated two new lytic SE phages‚ (PA13076) and (PC2184)‚ using two host strains of Salmonella enteritidis (SE) ATCC13076 and CVCC2184. They evaluated the potential of the
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QUALITY OF BOTTLED WATER PRODUCED BY WATER REFILLING STATIONS TABLE OF CONTENTS APPROVAL SHEET i ACKNOWLEDGEMENT ii LIST OF TABLES v ABSTRACT vi CHAPTER I INTRODUCTION Background of the Study 1 Related Studies 3 Statement of the Problem 6 Objectives 6 Conceptual Framework 7 Significance of the Study 9 Scope and Delimitation 9 Definition of Terms 9 CHAPTERII METHODOLOGY
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Shane Barber 7/24/2013 University of Phoenix SCI/241 Nutrition Instructor: Tiera Pack Lawyer Week 6 Mineral and Water Function What are the functions and sources of minerals? * There are two types of minerals‚ major minerals (macro minerals) and trace minerals (micro minerals). These are the essential minerals the body needs. * Macro minerals are * Calcium‚ functions for strong bones and teeth‚ sources are milk and green leafy vegetables. * Phosphorus‚ functions for acid
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to avoid is cross-contamination. This essay will tell you what cross-contamination is‚ how it occurs‚ what happens when you eat contaminated food and how to prevent it. To begin with‚ what is cross-contamination? Well‚ cross-contamination is when bacteria from one food is transferred to another and contaminates the other food. Usually‚ contamination occurs between a raw food and a cooked food‚ vegetables and meats‚ or for hygienic reasons. For example‚ cross-contamination can occur if the
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This type of cross-contamination is especially dangerous if raw foods come into contact with cooked foods. Here are some examples of food-to-food cross-contamination: * In a refrigerator‚ meat drippings from raw meat stored on a top shelf might drip onto cooked vegetables placed on lower shelf. * Raw chicken placed on a grill touching a steak that is being cooked. Top of Page People to Food People can also be a source of cross-contamination to foods. Some examples
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