Report the common food-borne and waterborne bacterial diseases
Foodborne and waterborne diseases result from negligence to control an identified or unidentified hazard. A hazard is of three categories: physical, chemical, and biological.
Biological foodborne disease is caused by a large number of pathogenic microorganisms which include viruses, bacteria, protozoa, parasites, and fungi.
Chemical foodborne disease is caused by carelessness or malicious intent or simply by contact with the food. Pesticides, cleaners, and fungicides are some of the chemicals that can cause harm through food.
Physical foodborne illness is caused by the results of foreign objects in food like wood splinters, glass and metal fragments, pebbles, or bone fragments.
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