Food safety hazards 2014.03.28

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Refers to human health, biological, chemical and physical factors that may affect food .
      Common hazards include : Y biological contamination : pathogenic microorganisms and their toxins , parasites, poisonous plants and animals . Y chemical contamination : pesticides detergents , antibiotics , heavy metals, misuse additives. Y physical pollution : metal fragments , broken glass , stone, wood and radioactive substances.
      Hazard refers to the collection and analysis of relevant risks to produce these hazards and conditions leading to the presence ; nature of the hazard assessment to determine the severity and risk of harm , the extent of the potential impact on human health and to determine what hazards are important for food security .
      Foodborne diseases cause harm can be divided into three categories : Y life-threatening virulence factor (LI): If Botox Vibrio cholerae , Salmonella typhimurium tetrodotoxin , paralytic shellfish toxins. Y causing serious consequences or chronic factor (SI): such as Salmonella , Shigella , Campylobacter , Vibrio parahaemolyticus , hepatitis viruses, pathogenic E. coli . Y factor causing moderate or minor illness (MI): such as Clostridium perfringens , Bacillus cereus , most parasites, histamine and other substances .
       Refers to the severity of the seriousness of the consequences caused by the size or the presence of a hazard when a hazard . It is stressed that the type and severity of the individual with the dose , and is generally the higher the dose , the severity of the disease is higher. High-risk groups ( such as infants and young children , the sick, the elderly ) the sensitivity of microbiological hazards higher than healthy adults , the consequences of these people get sick more serious .
       Risk (Risk) to estimate the likelihood of harm occurring. Health hazard can be divided into high (H), medium (M), low (L) and negligible (N). Since the definition of food -induced disease called foodborne illness foodborne illness : Foodborne disease is through ingestion of toxic and hazardous substances into the human body ( including biological pathogens and other diseases caused by pathogenic factors generally divided . is infectious and toxic , including common food poisoning intestinal infectious diseases, zoonotic diseases , parasitic diseases and chemical disease caused by toxic and hazardous substances . borne diseases incidence rate in the overall incidence of various diseases forefront rates , is currently the world's most prominent health problems

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