Body negative reaction to a food protein.

Introduction or occurrence of a contaminant in food.

Any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability.

Result from ingesting contaminated food or drinking a contaminated water or beverage.

Can be further categorized as bacteria, viruses, parasites and fungi.

Given the optimum condition for microbial growth, disease causing it's number to grow exponentially that might lead to food spoilage and food poisoning.

Who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation.

Found in air, soil, plants, water and some food.

Including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can be found naturally in the environment.

Can cause microbial spoilage.

Microscopic but once they form a cluster and aggregate, they can become visible.

Can cause food discoloration, unpleasant odor, and taste.

Grow well on almost any type of food.

Can spoil food sometimes cause illness.

Occur when a harmful chemical gets into food that is then eaten by a person.

MSDS

Occur when foreign object gets into food accidentally.

Include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones, or bits of packaging.

May come from a variety of sources in the kitchen or food processing and preparation.

Pertains to water fit human consumption.