Salmonellosis

Define the term food adulteration. Give the physical detection methods for the following adulterants:

Fill in the blanks : 

i) A few fermented dairy products are ………….and ………….

ii) Bacteria breakdown complex carbohydrates into …………..which results in..............of foods

iii) Moulds produce toxins called…………………….

iv) Enterotoxigenic E. coli causes…………….

v) Reproductive process of yeast is known as ……………………

Chicory in coffee

How do biological contaminants lead to food borne illness?

List few ways by which food handlers may act as an important source of transmitting food borne illnesses.

List four important factors that are involved in meat spoilage.