FOOD CONTAMINATION
Food can get contaminated by water used for washing and cooking, by the soil in which it is grown, by the containers used for storage, preparation and serving and by the personnel handling the food at various stages, particularly at the stage of dishing it out and serving.
Food contaminants can be of two distinct types-chemical contaminants and microorganisms. Let as discus these two types of contamination in a little detail.
Chemical Contaminants
You may know that we add chemicals to food when we salt fish and meat, ferment plant and animal substances or add spices to improve the taste of our food. These are just a few examples of the large variety of chemicals we add to foods not only to preserve them but also to improve their appearance, texture and failure Some are added to improve nutritional value and some to help in processing of certain food items.
However, in excess amounts they are harmful for human health. These quantities are prescribed by laws which protect the interests of the consumer. A permitted chemical in quantities higher than prescribed become a case of adulteration.
There are many instances of chemicals that are not supposed to be present in food, but get into it by accident. These cause injury to human health. Such substances can be called contaminants. Pesticides are an example of such toxic chemicals. As time goes on, more and more pesticides get accumulated in our bodies due to their presence in food. Such accumulation can cause abnormalities in the functioning of vital organs and body systems such as the kidney, circulatory system (blood) and brain. Some pesticides have been linked to cancer.
Contamination by Microorganisms
You are probably already familiar with the term 'microorganisms '. Microorganisms are tiny, living cells. Bacteria and viruses are microorganisms. Certain microorganisms contaminate food, and cause disease in individuals who consume this food, they cause food poisoning. Food poisoning, in other words, is the term used to refer to the harmful effects of consuming food contaminated by microorganisms, food poisoning is classified into two categories: (a) food infection; and(b) food intoxication.
Food infection generally involved microorganisms present in the food at the time it is consumed. Once inside the human being, they begin to grow and cause disease. Disease like cholera, dysentery, typhoid are examples of infectious diseases caused by eating contaminated food. A number of viral infections also may be contracted by man through contaminated food that has not been processed or handled adequately. These are infectious hepatitis, poliomyelitis, and various respiratory and intestinal disorders.
Food intoxication involve toxic substances produced in the food by microorganisms, before it is consumed. When such food is eaten, the person becomes sick because of the toxin. Staphylococcus aureus and Clostridium botulinum cause bacterial food poisoning because of the toxins they give rise to in the food. Poison produced by staphylococci cause severe nausea, vomiting and abdominal pain. The toxin produced by Clostridium botulinum can kill. It causes dizziness, difficulty in swallowing, speaking and breathing and finally paralyses the neck, arm and leg muscles as well as the respiratory system.
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