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they were believed to affect food in places with poor hygiene. But, due to the transport of food from one place to another, parasites can end up in places with good hygiene also. Some examples are Anisakis, Entamoeba , and Toxoplasma gondii .

SOURCES OF BIOLOGICAL HAZARDS

Harmful organisms can be transferred to our food from various sources. Water and soil that are affected by harmful manure may harm food items by inviting biological hazards. Food can also become unsafe for consumption if it

comes into contact with unhygienic conditions. Contact with infected human beings or animals can also cause this hazard.

FACTORS ENCOURAGING BIOLOGICAL HAZARDS

There are some factors that increase the growth of food-damaging organisms. Tempera- ture is one of the main factors affecting this growth. These organisms grow more in high temperature. High water content in a food item also increases bacterial growth. The acid level of food items also determines the growth of these organisms.

DID YOU KNOW?

• Freezing food only stops the growth of bacteria, it doesn’t kill them.

• Use of wooden chopping boards may increase bacterial growth because wood is porous and can thus absorb the most harmful bacteria during preparation for cooking.

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