Question

Enumerate the factors that make a food unacceptable in the context of food safety.

17 Jul 2026
Answer :
Word Count : 657
Food safety aims to ensure that food is suitable for human consumption and free from hazards that may cause illness or injury. A food becomes unacceptable when it poses a risk to consumer health, fails to meet legal standards, or exhibits characteristics that make it unsuitable for consumption. The factors responsible for making food unacceptable include biological, chemical, physical, and quality-related hazards. Microbial contamination is one of the most significant factors that make food unacceptable. Harmful microorganisms such as bacteria, viruses, parasites, yeasts, and moulds can contaminate food during production, processing, storage, transportation, or handling. Pathogenic bacteria such as *Salmonella*, *Escherichia coli*, *Listeria monocytogenes*, and *Staphylococcus aureus* can cause foodborne diseases. Spoilage microorganisms also produce unpleasant odours, slime, discoloration, and off-flavours, making food unfit for consumption even if it is not always dangerous. Chemical contamination is another major factor. Food may become contaminated with pesticide residues, veterinary drug residues, heavy metals such as lead, mercury, and cadmium, cleaning agents, industrial chemicals, or naturally occurring __________ __________ ________ _________ __________ ______ ________ ___ ____.
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