Final answer:
Food may become contaminated by agrochemicals, environmental pollutants, and pathogens like Norovirus, Salmonella, and Staphylococcus. Poor hygiene and cross-contamination are key methods of spreading these pathogens, especially when handling or preparing food without proper cleanliness.
Step-by-step explanation:
Contaminants that may contaminate food fall into several categories, including agrochemicals, environmental contaminants, and various types of pathogens. Agrochemicals are substances used in agriculture like pesticides and herbicides that can end up in food. Environmental contaminants can include industrial chemicals or pollutants that enter the food supply through the air, water, or soil. Microorganisms that cause foodborne diseases can be viruses, bacteria, parasites, and prions.
The top five pathogens that cause foodborne illnesses in the United States include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph). These organisms can lead to severe health issues when ingested through contaminated food items such as leafy greens, fresh fruits, shellfish, eggs, poultry, and meat, particularly when these items are not cooked or handled properly.
Poor hygiene and cross-contamination are significant factors in the spread of these pathogens. Poor hygiene practices, such as not washing hands thoroughly, can lead to norovirus spreading as it takes fewer than 20 particles to cause sickness. Cross-contamination occurs when bacteria from raw foods like poultry and meat are transferred to other foods that are consumed raw, such as fruits and vegetables.