Cross contamination can be one of the most common causes in the development of foodborne illness. But how is pollution produced? We tell you everything you need to know.
One of the most important factors in the development of foodborne illnesses (ETA) is their mismanagement. According to the Ministry of Agriculture, Livestock and Fisheries , storage, cooking, washing of raw materials, hygiene of utensils, among others, are the determinants of possible contamination.
When some of the points involved in the production, conservation or storage of food are not controlled, the possibility of finding the so-called pollutants, which are responsible for the contamination, increases.
Cross contamination: what is it?
Cross contamination occurs when biological, physical or chemical contaminants pass from a contaminated food to another that is not contaminated.
Biological agents include bacteria, viruses, and fungi; meanwhile, the physicists can be fragments of virulana, glass, plastic or hair; chemists, for their part, refer to remains of fertilizers, pesticides, disinfectants, and so on.
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