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Bioaerosols include fungi, bacteria, viruses, and pollen.Their concentrations are greatest in the planetary boundary layer (PBL) and decrease with altitude. Survival rate of bioaerosols depends on a number of biotic and abiotic factors which include climatic conditions, ultraviolet (UV) light, temperature and humidity, as well as resources present within dust or clouds.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
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Airborne transmission or aerosol transmission is transmission of an infectious disease through small particles suspended in the air. [2] Infectious diseases capable of airborne transmission include many of considerable importance both in human and veterinary medicine .
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A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . 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 ...