material contamination of foods

Matthews, K. R., Sapers, G. M., & Gerba, C. P. (Eds.). (2014). The produce contamination problem: Causes and solutions. ProQuest Ebook Central. (Chapter 1). (Links to an external site.)

Peariso, D. (2005). Preventing foreign material contamination of foods. ProQuest Ebook. (Chapter 1). (Links to an external site.)

Colgrave, M. L. (Ed.). (2017). Proteomics in food science: From farm to fork. ProQuest. (pp. 3-12) (Links to an external site.)

Discussion Question: Food Contamination, Processing and Distribution Issues (10 points)

The presence of a foreign object or substance can pose a significant issue when it comes to consumer confidence with a product.

What is the difference between tampering and contamination in the food process?
How can the discovery of foreign material(s)/objects affect the consumer confidence of a particular product?
Identify and summarize an example of either intentional tampering or accidental contamination of a product.

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