With frequent headlines about food adulteration to cut costs or spread of infection from contaminated ingredients, ensuring food safety and quality has become a serious concern. By purchasing prepared food or raw ingredients from reliable sources, we can reduce the risk of consuming contaminated foods. Additionally, it is important to follow hygienic cooking, eating and food storage practices at home. The Food Safety and Standards Authority of India (FSSAI) recently shared an Instagram post discussing the different types of food contaminants and how to identify each of them. In the caption, FSSAI wrote, “Clean hands, clean surfaces, safe food! A little caution goes a long way in keeping your food safe!”
Such knowledge can help you stay alert and aware before consuming any potentially contaminated foods:
Here are 3 possible types of food contamination shared by FSSAI:
1. Physical contamination
Physical contamination occurs when a physical object enters food during production or preparation. This may be intentional, as seen in cases of adulterated food products, or may be accidental due to lack of awareness. Physical contaminants include any foreign material such as stones, stems, seeds, feathers, sand, nails, dust, dirt, straw, hair, etc. Physical objects in food can be a choking hazard and can damage your teeth.
How to find out: FSSAI advises to inspect the food item carefully, feel it with your hands and examine it by washing, straining etc.
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2. Chemical contamination
Chemical contamination occurs when food comes into contact with toxic chemicals, leading to potential chemical food poisoning. Preservatives, additives allowed beyond safety limits, pesticide residues, insecticides, reused oils, and cleaning chemicals are all examples of chemical contaminants.
Fresh oil and used oil should not be mixed. Avoid using excessive detergents or sanitizers to clean food preparation surfaces, glassware, utensils or cutlery. Also, wash and dry the utensils thoroughly after using detergent. Use only food-grade plastics and metals for cooking.
How to find out: Look for unusual colors, smells, and tastes.
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3. Microbiological contamination
Biological or microbiological contamination occurs when food becomes contaminated by living organisms or the substances they produce. Invisible contaminants in this case include bacteria, yeast, protozoa, molds and viruses, while visible contaminants include flies, insects, cockroaches, mites, caterpillars, etc.
Biological contamination can cause foodborne illness. In this case, disease-causing microorganisms, also called pathogens, get into the food and grow to unsafe levels before it can be eaten. Bacteria and other pathogens thrive in foods that are moist, high in protein or starch, or neutral in acidity.
How to find out: Notice changes in texture, odor, and color. There are special tests available for each.
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Follow food safety practices at home and avoid eating out food that seems risky or even questionable. Be healthy!
