Contamination is: Types, causes, prevention and examples

Contamination is: Types, Causes, Prevention And Examples – What is contamination?, on On this occasion, Seputarknowledge.co.id will discuss it and of course about other things as well covered it. Let's look at the discussion together in the article below to better understand it.

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Contamination is: Types, causes, prevention and examples

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Contamination is a condition where something is mixed/contaminated by other elements which gives a certain effect, usually a bad impact.

The components that cause contamination are very diverse, both inanimate objects and living things. Contaminants originating from inanimate objects such as chemical compounds and dirt. While contaminants come from living things such as microbes.

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Types of Contamination

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  Food Contamination

Food contamination is the occurrence of mixing of food ingredients with substances, compounds, or other living things that are destructive to the food. Food that has been contaminated with harmful substances will be dangerous if it enters the human body.

• Cross Contamination

Cross contamination is the transfer of bacteria from raw food to finished food products, either directly or indirectly.

Cross contamination generally occurs due to unclean food storage processes and food manufacturing processes.

• Language Contamination

Language contamination is a combination of several forms of words, phrases, structures, and rules of one language with other languages ​​so that new words are formed that are not common.

• Environmental Contamination

Environmental contamination is the entry of other components (substances, living things) into the environment which results in the quality of the environment being damaged. Contamination can occur due to human activities and also due to natural activities.

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Causes of Contamination

• Biological Contamination; Some causes of biological or microbiological contamination are parasites (protozoa and worms), viruses, pathogenic bacteria, which can cause poisoning and infection in humans.
• Chemical Contamination; chemicals that can cause intoxication in humans. Some of the chemicals that cause poisoning include antibiotics, pesticide residues, industrial chemical contamination.
• Physical Contamination; pollution of a physical nature, for example stones, dust, hair, metal, pieces of wood, nails, or even the cooking utensils used. Physical contamination does not always cause disease, but it is still dangerous and disrupts human health.

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Example of Contamination

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  Food Contamination

Vegetables contaminated with germs are dangerous because the container is dirty, fried food on the side of the road contaminated with dust, meatballs contaminated with borax, bread contaminated with mold and others etc.

All foods that have been contaminated with harmful substances/compounds can cause poisoning for people who consume them.

• Cross Contamination

When a knife that is dirty and contaminated with harmful substances is used to peel an apple to be eaten. Another example is plastic storage contaminated with feces used to store meat and so on.

• Language Contamination

The word form that has been contaminated is the word nyuci which refers to the word washing. The standard form of the word washes, not purifies.

Language contamination can be caused by mixing standard Indonesian with foreign languages ​​or certain regional languages. In this case, the word nyuci has been contaminated with Javanese language rules.

• Environmental Contamination

Human activities include factory waste being dumped into rivers so that river water becomes toxic to living things.

Examples of environmental contamination due to natural activities; volcanic eruptions, toxic natural gas).

• Physical Contamination

In general, food contamination can cause many health problems for people who eat the contaminated food. Among them can cause disturbances in the digestive tract, kidneys, liver, heart, and other organs. In addition, food contamination can also cause food poisoning.

Physical contamination in the form of foreign objects if they are ingested with the food or drink we consume will certainly be very dangerous for our bodies. For example, if there is a piece of glass that enters our body, of course it will injure our organs and can even cause death.

Impact of Physical Contamination :

• • Causes disturbances in the digestive tract, kidneys, liver, heart and other organs.
  • Causes food poisoning.
  • Can injure the physical condition and can cause death.

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Methods of Handling Contamination

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  When Contact with Corrosive Liquids

Immediately wash the affected area with water repeatedly, before taking it to the emergency room to be treated by a doctor.

• When Contact with Solid Corrosive Materials

Immediately wash with water repeatedly on the affected part, if necessary with soapy water.

• When Burns Due to Chemicals

Immediately avoid these chemicals and wash them with water repeatedly and immediately treat the emergency room doctor.

• Heat Burns

First aid can be done by compressing ice water or pouring water on it until the pain disappears and does not come back. If necessary soak in water.

Cooling relief measures can be taken to relieve pain and more importantly, cooling will stop or slow down the body's tissue-destroying reaction from fire.

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Efforts to Prevent Physical Contamination

Several actions can be taken to prevent or avoid food contamination, including the following:

• Personal Hygiene

People who process, cook, or serve food really need to understand and be understood that cleanliness is the basis of health. Patients with scabies (scabs), inflammation of the respiratory tract, or digestive tract diseases are sources of transmission of germs to food, especially to cooked food.

The modes of transmission are through touching with dirty hands, sneezing and coughing. Washing hands thoroughly with clean water is an absolute requirement for food handlers, especially after urinating or defecating. (Sitorus, 2009)

• Environmental Hygiene

Cleanliness of the workplace and the surrounding environment, workplace facilities are equally important. There must be enough clean water available, enough sunlight. Food processing and storage must receive special attention where food processing places must be in clean conditions. Besides that, cooking utensils and cutlery must also be kept clean so that they do not become a source of bacteria.

Tools must be cleaned as best as possible so that no organic remains are visible to the eye. This action can be assisted by using detergent and if this material is used it must be washed/rinsed properly with clean water. wash groceries, such as meat and vegetables under running water when just buying them to remove chemicals, pesticides, and germs. (Sitorus, 2009).

• At the Food Ingredients Selection Stage

Materials eaten in their raw state must be transported and stored separately from other raw materials and non-food materials. So as to minimize the presence of contamination by foreign objects.

• At the Food Storage Stage

Storage must be carried out in a special place that is clean and meets the requirements. Goods must be arranged properly so that they are easy to take, do not give opportunity for insects or rats to nest, avoid flies/rats and for perishable or perishable products to be stored at a certain temperature cold. And each food ingredient is placed separately according to its type.

• At the Food Processing Stage

Food processing is the process of changing the form of raw materials into ready-to-eat food. Good food processing is one that follows the rules and principles of good hygiene and sanitation washing process, food handling, cooking process, use of food additives and use of equipment Cook.

• At the Food Storage Stage

Not all food that is cooked or ready to be served is consumed immediately, especially food that comes from catering or catering services. Some things to consider when storing cooked food include:

• • Food served hot must be stored at temperatures above 60 degrees Celsius.
  • Food to be served cold is stored at temperatures below 4 degrees Celsius
  • Food served hot and stored at temperatures below 4 degrees Celsius must be reheated to 60 degrees Celsius before serving.

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  At the Food Transport Stage

Transportation of healthy food will play a major role in preventing food contamination. Contamination in cooked food has a higher risk than contamination of food ingredients. Therefore the emphasis is on controlling food contamination in cooked food.

• At the Presentation Stage

Serving food must be in accordance with the principles of food hygiene and sanitation, so that contamination does not occur in the food to be served.

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