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The Range of Food Contamination Sources and the Ways to Control and Prevent Them

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Contamination generally occurs due to the application of several ingredients, additive materials and colour compounds among others by various food-processing institutions. These elements are often found to cause various types of physical illnesses, affecting the physical conditions of humans at large. In this regard, one of the control mechanisms to prevent chemical food contaminants often requires food allergens. The risk assessment measures used in Hazard Analysis & Critical Control Points (HACCP) plan for recognising microbiological contaminants can also reduce as well as prevent chemical contamination of food items at large3. Apparently, a number of potential sources can be determined leading to contaminate food items and cause various sorts of physical illnesses.

A few of the major sources of food contamination have been briefly described in the following discussion. Manufacturing environment is one of the primary sources resulting food contamination. The environment of the food processing units may carry number of hazardous physical as well as chemical substances that have the potentiality to cause human illnesses. Especially mentioning, inadequate sanitation or improper maintenance of raw materials and ingredients often cause extensive food contaminant-related issues4.The raw materials or the ingredients that are used for making varied food items can also be regarded as a major source of food contamination.

The raw materials with different types of unusual substances like the presence of soil or harmful pesticides can lead to create major physical injury or illness to the consumers5. Employees working in the food processing industry can further be recognised as a major source of food contamination. The inadvertent conveyance of germs or substances can lead to contaminate food items that even can cause human illnesses.

Moreover, inappropriate training for the personnel regarding the prevention of food contamination is often regarded as a practice, which frequently transfers diverse sorts of harmful substances to the food items and leads to create physical hazards

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