Biological contaminants as problem for food safety.

摘要

Chemical and biological contamination is the main problem in food safety. Food products can be infected by bacteria, viruses, prions, parasites, insects and mites and cause a serious illness. These biological contaminants produce natural toxins which intoxicate food and infect the body after consumption. Rapid processing of raw materials and trade has increased the potential of the likelihood of food contamination. Insects and mites and their enzymes, exuviae, uric acid and faeces are also very dangerous contaminants in food and in warehouses. They cause such illnesses as skin allergies, asthma, wheezing and a tight chest. Food safety management systems (HACCP) and rapid and reliable methods of insect identification in food are the best preventive manner to avoid foodborne illness. Newer molecular methods for insect identification allow the discovery of 1 specimen in 100 kg of plant product.