Abstract: A great many hazards of different types may enter the food supply, making the food potentially harmful when consumed. A complete awareness and understanding of the potential biological, chemical, and physical foodborne hazards must be maintained by product development teams, food safety managers, and hazard analysis and critical control points (HACCP) teams. Such knowledge is necessary to conduct product and process research and to conduct a responsible hazard analysis and determination of the appropriate control measures that will need to be implemented at critical control points and in prerequisite programmes. Biological hazards include pathogenic bacteria, fungi, viruses, prions, protozoans, and helminthic parasites. Chemical hazards include allergens, mycotoxins, heavy metals, pesticides, and cleaning and sanitation chemicals. Physical hazards typically include materials that enter the food throughout its production chain, such as extraneous vegetable material, stones, bone fragments, wire pieces, broken glass, and wood splinters.
Publication Year: 2018
Publication Date: 2018-08-17
Language: en
Type: other
Indexed In: ['crossref']
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