Physical hazards of food and their prevention, what are the physical hazards in food

Product Hazards:

1. Most of the hazards in food are not the normal ingredients of food, but enter human food through a certain way, so it is also called food pollution; One of the tasks of food hygiene is to study the ways in which harmful substances in the environment contaminate food, in order to take effective preventive measures to ensure food safety and protect the health of consumers.

2. The biological hazards of food include bacteria, viruses, parasites and other pests, which contaminate food through various ways, and because the food contains nutrients required for the growth and development of bacteria, viruses and parasites, it can survive and even proliferate in food. The most common biological contamination of food is bacterial contamination, which can not only cause spoilage of food, but also cause the reduction of the edible value and nutritional value of food.

3. Biological hazards mainly refer to the contamination of food raw materials, processing processes and products by organisms (especially microorganisms) and their metabolic processes, metabolites (such as toxins), parasites and their eggs and insects. Biological hazards include bacteria, viruses, parasites, and fungi.

Extended Information: Chemical contamination of food is the contamination of food by chemical substances, including environmental pollutants, unintentional and intentional contaminants, and toxic and harmful substances produced during food production. Environmental pollutants are mainly in the industrial "three wastes" and domestic pollution, waste gas can directly land on food through sedimentation, can also land in water and soil, and through crop root absorption into food or aquaculture into food.

Biological contamination includes parasitic hazards. In the parasitic relationship, the intermediate host of the parasite is of great importance for food safety. Livestock, poultry and aquatic products are the intermediate hosts of many parasites, and consumers may be infected with parasites after eating livestock, poultry and aquatic products containing parasites.

Hello dear, happy to answer for you. The measures that can effectively reduce the physical hazards in food mainly include:1

Screening and impurities: Screening of food raw materials to remove impurities, foreign bodies and damaged raw materials to ensure the quality of raw materials. This can reduce the entry of impurities and foreign substances from the raw materials into the finished food.

2.Cleaning and rinsing: Comprehensively clean and rinse food raw materials to remove foreign objects from the surface and potential foreign substances, such as small stones and gravel.

The cleaning should be comprehensive and thorough, and the surface and the cracks of the hall grinding should be cleaned. 3.Grinding and cutting:

During the processing, cutting and grinding process of food, fine particles will be generated, which need to be removed by filtration, dust removal and other measures to prevent it from entering the finished product. 4.Filtration & Dust Removal:

In each process of food production, filters and dust removal devices are used to filter food liquids and gases to remove various particle impurities and foreign substances to the greatest extent. 5.Selection of high-quality equipment and processes

Choose high-quality, enclosed equipment and processes to reduce the generation and penetration of physical foreign bodies. Such as the selection of stainless steel equipment, automatic production lines, etc. 6.

Protective measures: take protective measures to prevent various fragile items in the production process from seeping into the food after breaking, such as requiring production personnel to wear masks, head coverings, gloves, etc. 7.

Inspection and control: Set up inspection points in each production link to monitor the quality, hygiene and safety indicators of semi-finished food and finished food to ensure that they are within the specified limits to avoid physical hazards from entering the market. 8.

Packaging & Labeling: Select safe and appropriate packaging materials and methods, and number and label the packaging so that it can be traced and recalled in the event of a problem. In short, in order to reduce the physical hazards of food, it is necessary to start from all aspects of food production, take systematic and strict prevention and control measures, and strictly control them, so as to truly effectively prevent and control food safety hazards.

The physical insecurity factors of food may come from: 1. Contaminants in food production, processing, storage, transportation and sales. 2. Sundries in food.

3. Mining, smelting, production and accidents caused by the contamination of radioactive substances in food. 4. Radioactive contamination.

Food safety is very important, and fruits and vegetables can be washed and peeled to remove pesticide residues.

Similarly, there are also chemical safety factors in food, such as: 1. Pesticides and veterinary drugs are unreasonably used and remain in food. 2. Substances added in the process of adulteration and counterfeiting.

3. The discharge of industrial "three wastes" causes toxic metals and organic matter to pollute the environment, and then transfer them to agricultural products, etc.

When it comes to food poisoning, people think that you have to eat indiscriminately to avoid food poisoning, but what you don't know is that some foods that you eat regularly can also cause food poisoning, such as preventing chemical food poisoning.

It is strictly forbidden to store toxic and harmful substances and personal living items in food storage places, rat poison, pesticides and other toxic chemicals should be clearly labeled, stored in special places and locked, and do not use unknown food or containers casually.

Before processing, vegetables should be soaked in water for 5-10 minutes, and then rinsed repeatedly with water Generally, they should be washed three times The effect of warm water is better Fruits should be washed and peeled and eaten Hands should be washed and eaten thoroughly after contact with chemicals Strengthen the storage of nitrite Avoid eating salt or alkaline noodles by mistake Kujing water should not be used to cook porridge Especially do not store overnight.

Methods for Controlling Biological Hazards in Food Processing:

First, before processing, the equipment and environment should be disinfected in an all-round way, including spraying some professional reagents, etc., and cleaning them thoroughly.

Second, if your food is to be packaged, it is advisable to carry out necessary sterilization (e.g., pasteurization) during the packaging process

Third, during processing, if your food is to be stored for a long time, it is recommended to add certain preservation additives (within the range of additives reasonably added by the country).

Major hazards in food processing:

Contaminants from production, living and the environment, such as pesticides, harmful metals, polycyclic aromatic hydrocarbon compounds, n nitroso compounds, dioxins, etc.

From the production, processing, transportation, storage and sales of tools, containers, packaging materials and coatings and other raw materials, monomers and additives and other substances dissolved into food.

Substances produced in food processing and storage, such as harmful alcohols and aldehydes in alcohol.

Abuse of food additives, etc.

a.Pollutants from food production, processing, storage, transportation, and sales.

b.Mining, smelting, production, application and accidents cause contamination of food radioactive materials with coarse sedans.

c.Debris in food.

d.Put the spring stool guess the projectile pollution.

Correct answer: ABCD