Hazards, Contamination, and Safe Food Handling

Contamination

The unintended presence of harmful organisms or substances in food.

Hazard

Any substance in food that can cause illness, injury, or harm.

Biological Hazard

A danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

Chemical Hazard

A danger to food safety caused by chemical substances, especially cleaning agents, pesticides, and toxic metals.

Physical Hazard

A danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

Allergen

A substance that causes an allergic reaction.

Direct Contamination

The contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

Cross-Contamination

The transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

Foodborne Illnesses

Diseases, usually either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of contaminated food.

Bacillus cereus

An organism causing B. Cereus Food Poisoning, commonly sourced from meats.

Campylobacter jejuni

An organism causing Campylobacteriosis, sourced from raw and undercooked poultry and unpasteurized milk.

Clostridium botulinum

An organism causing Botulism, commonly sourced from improperly canned food.

Escherichia coli

An organism causing Travelers' diarrhea, sourced from water or food contaminated with human feces.

Hepatitis A

An organism causing Hepatitis, sourced from raw produce, contaminated water, and uncooked/improperly reheated food.

Listeria monocytogenes

An organism causing Listeriosis, sourced from unpasteurized dairy products and ready-to-eat deli meats.

Noroviruses

Organisms causing Viral gastroenteritis, sourced from raw produce, contaminated water, and uncooked/improperly reheated food.

Salmonella

An organism causing Salmonellosis, commonly sourced from eggs and poultry.

Staphylococcus aureus

An organism causing Staph food poisoning, commonly sourced from unrefrigerated meats.

Shigella

An organism causing Shigellosis or Bacillary dysentery, sourced from raw produce, contaminated water, and uncooked/improperly reheated food.

Foodborne Disease Outbreak

An incident considered when $2$ or more people experience a similar illness after eating a common food.

Pathogens

Bacteria that are dangerous when consumed by humans.

Intoxications (Food Poisoning)

Foodborne illnesses occurring when a pathogen produces a toxin(s) while growing in food before it is eaten.

Infections

Foodborne illnesses caused when viable food pathogens survive through the host's stomach