bacteria, fungi and other microorganisms from one source contaminate food. This can happen at any stage of production, but is most common in the preparation of foodstuffs. It usually occurs when bacteria and other microorganisms from soil or water are introduced to food. These contaminants may be airborne, ingested or otherwise come in contact with the food. The microorganisms responsible for this type of contamination are known as secondary organic compounds (SOCs).
25 March, 2021 / 0 Comments