Sources Of Contamination And Their Control notes, ABT 5211 notes

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Sources Of Contamination And Their
Control.
What Is Food Contaminant ?
A Food Contaminant Is Any Biological Or
Chemical Agent, Foreign Matter And
Other Substance Which Aren’t Added
Intentionally But May Compromise Its
Safety.
It May Be Classified As:
Biological Contaminant
It Means A Microbial Contaminant In Food,
Which May Occur By Miss Handling At Any
Storage, Production, Harvesting, Poor
Hygiene Of Workers Etc.
It Can Be Controlled By Following Ways:
Good Personal Hygiene

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Maintaining Cleanliness And Sanitize
Facilities Including Equipment
By Following Good Agricultural Practices.
Chemical Contaminant
The Contaminant Which Make Its Way Into
Food. Poor Agronomic Practices Along
With Excess Use Of Agro Chemicals,
Pesticides, Fertilizers. Lubricant Of
Equipment May Also Contaminate.
Ways To Check:-
Follow Good Agronomical Practices.
Wash Food In Cold Running Water.
Wash Hand Thoroughly After Working
With Chemicals.
Rinse The Utensils Properly After
Washing.
Physical Contaminant

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Any Foreign Objects That Accidentally
Find Its Way To Food Is Called Physical
Contaminant. It May Occur Due To
Improper Handling Of Product At
Different Stages Of Production.
Eg. Dust, Sand, Stone, Hair, Insect Part,
Dropping Of Rats Etc.
Ways To Check:-
#Store Food Properly.
#Control Pests.
#Place Shields On Light During
Processing Or Storage.
#Personal Hygiene Of Workers.

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Food Contamination
It Refers To Presence Of Unwanted
Material In Food.
It’s Of Following Types:-
Direct Contamination
When Any Of The Physical, Biological Or
Chemical Contaminant Directly
Contaminates The Food Is Called Direct
Contamination.
It’s Control Depend On How It Is
Contaminated.
Cross- Contamination
When Contaminants Are Transferred
From Contaminated Hand, Equipment,
Surface To Food. It Can Be Of 3 Types Viz.
Human To Food, Food To Food,
Equipment To Food,
i) Human To Food Contamination
When Contaminated Hands, Clothing
Cooked Food.

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It Can Be Prevented By:-
# Cover Cuts, Wounds
# Avoiding Wearing Ornaments And
Jwellery
# Wash Hand Properly
# Always Wear Clean Apron And
Headgear While Working On Food.
When To Wash Hand:
**Before**
# Beginning Food Preparation
# Putting On Disposable Gloves
# Serving Customers
**After**
# Coming From Out
# Coughing, Sneezing
# Using Mobile Or Handkerchief
# Using Restroom, Washing Sinks Etc.

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**How To Wash Hand**
Using Handwash Sink With Running Water
Of Temp 38 Degree C And Liquid Soap.
Pay Attention To The Fingernails, Rub
Hand For 20 Seconds. Dry Hand With
Paper Towel.
ii) Food To Food Contamination
When Harmful Organisms Transferred
From One Contaminated Food To Other
Foods.
Can Be Prevented By:-
# Not To Practice Leftover Food With
Fresh Foods.
# Do Not Cook Raw Vegetable And Meat
On Same Surface At A Time.
# Don’t Put The Meat On Top Shelf
Where It Can Drip On Other Foods.
iii) Equipment To Food Contamination

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Improper Washing/ Maintenance Of
Equipment Caused Equipment To Food
Contamination.
Can Be Prevented By:
# Using Separate Cutting Boards For
Different Foods Like Meat And
Vegetables.
# Cleaning/ Maintenance Of Equipment.
# Preparing Raw Food In Separate Area
From Fresh And Ready To Eat Foods.
Processing Contamination
They Are Generated During Processing
Of Food Formed By Chemical Reactions
B/W Natural Or Added Food
Constituents.
They Are Absent In Raw Material And
May Be:
Physical: Metal Chips
Chemical: Hca, Pah, Trans Fat

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