What are the ways in which microorganisms can contaminate food?

Air, water, soil, people, animals, plants and food processing equipment, etc.

This is the really good answer, the previous one is simply the bull's head is not the horse's mouth, and I am really speechless when I answer randomly.

In food storage, various measures should be taken to prevent possible microbial contamination. Once microbial contamination occurs, measures should be taken to control it.

1. Prevention of microbial contamination of food.

Many foods, such as fruits, vegetables, fish, meat, poultry eggs, etc., generally do not often contain microorganisms inside, but they often carry a variety of microorganisms on the outside, and under certain conditions, their numbers are quite large. The presence of these microorganisms, because they have adapted to the environmental conditions of these foods, is very susceptible to multiply in large numbers and rapidly.

As a precautionary measure, the first step is to clean the soil and dirt carried by certain food ingredients to reduce or remove most of the microorganisms carry-on. Drying and cooling to make the environment unsuitable for the growth and reproduction of microorganisms is also an effective measure. In the process of processing, transportation and storage, the environment, equipment, auxiliary materials and personnel should pay attention to prevent microbial contamination of food.

Aseptic sealed packaging is an effective way to prevent microbial recontamination after food processing.

2. Reduce and remove existing microorganisms in food.

Food and its raw materials inevitably carry certain microorganisms, including pathogenic bacteria and spoilage bacteria, which can not only cause spoilage of food, but also cause health damage to people after eating.

There are many ways to reduce and remove existing microorganisms in food, such as filtration, centrifugation, sedimentation, washing, heating, sterilization, drying, addition of preservatives, irradiation, etc. These methods can be selected and applied according to the different properties of the food. However, it should be noted that the method selected should be based on the principle of not harming the nutrition, flavor, apparent characteristics, intrinsic texture and edible value of the food.

3. Control the growth and reproduction of residual microorganisms in food.

There is still a possibility that some microorganisms may remain in processed food. Controlling the growth and reproduction of residual microorganisms in food can prolong the storage life of food and ensure the food safety for consumption. The control methods include low temperature method, drying method, anaerobic method, preservative method and so on.

The basic principle is to create an environment that is not conducive to the growth and reproduction of microorganisms, or to add certain chemicals to inhibit the growth of microorganisms.

Mold yeast.

Colibacillus. Staphylococcus aureus.

Botox. Shigella.

Salmonella, etc.

It is best to sterilize thoroughly, keep it at constant temperature or low temperature, harmlessly treat production and domestic waste, pay attention to personal hygiene in production, water hygiene, production hygiene, transportation hygiene, it is best not to have a large garbage dump around the factory, waste food should be sterilized and then processed, it is best not to pour around the factory, and it is best to fumigate the food storage warehouse.

Summary. Hello, I have helped you find the results; Microbial contamination of food refers to the number of microorganisms in the food contaminant that exceeds the specified standard, thus affecting the safety and quality of the food. The microorganisms that contaminate food** mainly include:

1.Microorganisms in the soil: Microorganisms in the soil can enter food through plant roots, affecting the safety and quality of food.

2.Microorganisms in the water source: The microorganisms in the water source can enter the food through the contaminants in the water source, affecting the safety and quality of the food.

3.Microorganisms in the processing process: Microorganisms in the processing process can enter the food through processing equipment, personnel contact, etc., which can affect the safety and quality of the food.

4.Microorganisms in the surrounding environment: Microorganisms in the surrounding environment can enter food through airborne contaminants, affecting the safety and quality of food.

What is microbial contamination of food and what are the microorganisms that contaminate food**?

Hello, I have helped you find the results; Microbial contamination of food refers to the number of microorganisms in the food contaminant that exceeds the specified standard, thus affecting the safety and quality of the food. The microorganisms that contaminate the food** mainly include:1

Microorganisms in the soil or localisation: Microorganisms in the soil can enter the food through the plant root system, affecting the safety and quality of the food. 2.

Microorganisms in the water source: The microorganisms in the water source can enter the food through the contaminants in the water source, affecting the safety and quality of the food. 3.

Microorganisms in the processing process: Microorganisms in the processing process can enter the food through processing equipment, personnel contact, etc., which will affect the safety and quality of food concealment. 4.

Microorganisms in the surrounding environment: Microorganisms in the surrounding environment can enter the food mass through airborne contaminants and affect the safety and quality of the food. Hope it helps.

The process of spoilage of fresh milk at room temperature is described.

Hello, I have helped you find the results; Hello dear, fresh milk will spoil and collapse at room temperature, which is caused by the activity of lactic acid bacteria and yeast contained in milk. When the room temperature rises, the activity of lactic acid bacteria and yeast is accelerated, and lactic acid bacteria will decompose lactose to produce lactic acid, while yeast will decompose lactose to produce alcohol and carbon dioxide, which will cause the deterioration of dairy products and make them spoil. Hope it helps.

Summary. Microbial contamination refers to the biological contamination of animal food caused by bacteria and bacterial toxins, fungi and mycotoxins and viruses. There are many types of food, and different foods have different raw materials and different natural environments, so the microbial groups of contamination will also be different.

Hello dear, nice to you. Causes food to be contaminated by microorganisms, 1Plastic packaging bag Jintan 2 enamel, Tao Xiang Pei Tong porcelain in rotten containers, 3 iron tableware, 4Aluminum product container 5Copper cookware 6Stainless steel utensils. Thank you!

Can you add, I don't quite understand it.

Microbial contamination refers to the biological contamination of animal food caused by bacteria and bacterial toxins, fungi and fungal toxins, and viruses. There are many types of food, and the raw materials of different foods are not the same, and the natural environment they are exposed to is also different, so the microbial groups of pollution will also have certain differences.

Utensils that cause microbial contamination of food: 1 Plastic packaging. Plastic is a polymer compound formed by polymerization of a large number of small molecule monomers, and the polymer without any additives is called resin, and it is plastic after adding additives.

There are nearly 100 varieties of plastics, and only a few are related to eating utensils. 2 Enamel and ceramic containers. Ceramics, enamel containers are glazed when firing, the main components of the glaze are a variety of metal salts, the metals contained are lead, arsenic, cadmium, zinc, chromium, fluorine, etc., these metals have a certain toxicity, when these containers contain vinegar, juice, wine and other acidic liquids, may be dissolved in food.

3.Iron utensils. Iron utensils are highly susceptible to oxidation and rust when exposed to air, so the surface should be polished before use.

In addition, iron will also undergo chemical reactions when encountering tannins, resulting in black iron tannins, which have a precipitation and passivation effect on proteins. Therefore, it is not suitable to eat iron pots to process and make fruits containing more tannins. 4.

Containers for aluminium products. The main hygienic problem of aluminum tableware is the use of ** scrap aluminum as raw material. Aluminum is complex and often mixed with harmful metals such as lead, cadmium or other chemical poisons.

Aluminum products also have their own disadvantages, mainly not resistant to acids and alkalis. Long-term use of aluminum products to hold salt, alkali and acid foods is easy to destroy the alumina protective film on the surface, so that part of the aluminum enters the food, causing harm to the human body.