|
|
|
BIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS
| Biological |
Pathogenic
bacteria, e.g. Escherichi coli, Salmonella spp., usually associated
with faecal contamination from warm-blooded animals, or others, e.g.
Listeria monocytogenes, commonly found in contaminated soil, water
and ruminants |
|
Naturally
occurring plant toxins, e.g. alkaloids, cyanogen glycosides |
|
Fungal,
e.g. ergot, mycotoxins |
|
Parasites,
e.g. Cyclospora, Entamoeba, Giardia, Cryptosporidium |
|
Viruses,
e.g. hepatitis A, Norwalk virus, Rotavirus |
| Chemical |
Pesticide,
insecticide and fungicide residues (international food law includes
maximum residue levels for named compounds to be used on specific
fruit and vegetables) |
|
Heavy
metals, e.g. zinc, lead, aluminium |
|
Mineral
oils, e.g. diesel, grease, hydraulic oil |
| Physical |
Glass,
metal, stones |
|
Wood
and twigs |
|
Pieces
of bone and plastic |
|
|
