date:Jul 05, 2019
uch as fertilizers, water, soil, equipment and workers are the most likely suspects during an outbreak of foodborne illness.
Microbial contamination includes E. coli, Salmonella and Listeria and viruses such as hepatitis A and norovirus. Chemical hazards like pesticide residues, heavy metals, natural toxins and food allergens could occur as well as physical contaminants such as frogs and insects in packs of salad vegetables or glass, hard plastics, pins, staples as well as intentional contamina