harmful effect of junk food on our health
obesity
title: Food policy text: an attempt to limit contaminants in the food supply. Traditionally, contaminants of greatest concern were pathogens. According to 2011 estimates by the Centers for Disease Control and Prevention (CDC), 48 million people are sickened, 128,000 are hospitalized, and 3,000 die of foodborne diseases during each year. The top five offenders were norovirus, "salmonella", "Clostridium perfringens", "Campylobacter" spp., and "Staphylococcus aureus". The General Accounting Office has written numerous reports highlighting the dangers inherent in a fragmented approach to U.S. food safety. Federal regulation of food safety is split primarily among agencies in the Department of Health and Human Services and the title: Food safety text: as the fact that pathogens can be introduced into foods no matter how many precautions are taken. The five key principles of food hygiene, according to WHO, are: Food safety issues and regulations concern: Food contamination happens when food are corrupted with another substance. It can happen In the process of production, transportation, packaging, storage, sales and cooking process. The contamination can be physical, chemical and biological. Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. When the foreign object comes into the food, it is a physical contaminant. If the title: Food contaminant text: Food contaminant Food contamination refers to the presence of harmful chemicals and microorganisms in food, which can cause consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological contamination, which can be found under foodborne illness. The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens, chemical contaminants present in foods are often unaffected by thermal processing. Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the title: Food spoilage text: the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. Yeasts can be responsible for the decomposition of food with a high sugar content. The same effect is useful in the production of various types of food and beverages, such as bread, yogurt, cider, and alcoholic beverages. Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odour, or an undesirable taste. The item title: Food spoilage text: may become softer than normal. If mold occurs, it is often visible externally on the item. Spoilage bacteria do not normally cause "food poisoning"; typically, the microorganisms that cause foodborne illnesses are odorless and flavourless, and otherwise undetectable outside the lab. Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes. Some pathogenic bacteria, such as "Clostridium perfringens" and "Bacillus cereus", are capable of causing spoilage. A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage. A food rotation system uses the first in first out