We can prevent food contamination by following methods:
1. Wash your palms and work surfaces before, during, and after getting ready for meals.
2. Separate uncooked meat, fowl, seafood, and eggs from geared-up-to-devour meals.
3. Cook food to the right internal temperature to kill harmful microorganisms.
4. Preserve your fridge at 40°F or beneath.
Contamination is the presence of a constituent, impurity, or a few other unwanted details that spoils, corrupts, infects, makes not worthy, or makes inferior a cloth, bodily body, natural environment, place of business, and so forth.
Examples of physical contaminants encompass hair, bandages, fingernails, jewelry, broken glass, metal, paint flakes, bone, the body components of pests, or pest droppings.
While there are many food protection hazards that can cause food contamination, the maximum fall into one of every 3 categories: biological, physical, or chemical contamination. in lots of instances, a single risk can introduce more than one form of contamination to meals.
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