Hello again. Professor Julien Sprenger here again, senior head microbiologist at Highfield University. Today we will explore the fascinating world of food hazards. How many types of food hazards are there? Three. 1, 2, 3. They are called: biological, physical and chemical.

Biological hazards include bacteria, viruses, mould, yeast and parasites. They are often impossible to see.

Physical hazards include solid objects: rings, pens, plasters. They are easy to see. It is often people who accidentally drop physical objects into food.

Chemical hazards include cleaning fluids, oil, grease. These are very difficult to see if they get into your food.

So how do these three types of hazards get into food? Contamination. Contamination because of WRAP: Waste food, Raw food, Animals and People. Food left to rot in dustbins. People not washing. Food not cooked properly. Rats in the kitchen. What are we going to do?

Let’s see some examples. A pen! A writing implement. Wonderful! But not wonderful for the person who finds the lid in their cheese sandwich. Be careful what you bring into the kitchen.

Listeria. Bacteria. Affects chicken, soft cheese, pate and salads. Can lead to food poisoning. Always keep food chilled to below 4 degrees Celsius.

Hair. Always wear a hairnet. Hair sometimes has parasites. You don’t want to find hair or bugs in your soup.

Salmonella. Also a bacteria. Lives in raw meat, raw poultry and raw eggs. Always keep raw foods separate and always cook fully. People and animals can spread bacteria onto food.

Dustbin.Careful what food you throw and leave in here. Waste food might develop bacteria. A pet might eat the food, enter your kitchen and spread the bacteria everywhere.

String. Watch out for food packaging. It might not always be removed.

Disinfectant. Careful when you clean. You might spray onto your food or your utensils.

E.coli. Also a bacteria. Lives in raw meat and under-cooked foods. Cook raw meats to a very high temperature. You don’t want E-coli in your beefburger.

Jewellery. Watches, necklaces and rings. Always remove jewellery or cover it well.

Oil.Oil is used on machinery. Be careful of machine parts in the kitchen.

Plastic. Make sure you remove food packaging. You don’t want someone to choke on this.

Fly spray. Good for killing flies but not good for people if the spray lands on your food and you eat it.

So remember. Physical, Chemical, Biological. Three hazards which contaminate food because of WRAP: Waste food, Raw food, Animals and People. Ah! Well, it’s time I finished for now. Until next time, goodbye.