Types of Pollution.

Physical pollution:


These are the common denominator of foreign elements added to food at any stage and mingle with this, (pieces of glass, metal etc).

Within the taco stand visit, I found no physical contamination, in tacos, but I noticed that the taco meat cut into small pieces on a piece of wood that is too worn by the continued pounding, which is performed in order to chop the flesh, with what I concluded and it is likely that among the pieces of meat, that can be wood chips. It is also noteworthy that neither the taco vendor nor its employees use something that covers the hair, so it can be also likely that some hair falls in food consumed. Foods that are for sale do not have any cover or lid so it is possible that some debris falling into it.

Chemical contamination:

Infiltration occurs in foods of pesticides, fertilizers or other similar substances. The causes of food contamination, can be: lack or inadequacy of sanitary control system - health throughout their production, distribution and consumption. This type of pollution is difficult to observe when selling tacos so I had to question one of the employees of the taco, I asked him if he used a disinfectant for vegetables, your answer was yes, I mentioned that he was in charge of washing the onion, cilantro and not washed. The method of disinfecting is to put a ¼ cup of bleach to a bucket of 10 liters, as indicated that was what the package of chlorine, also told me that most of the time after putting it bit him to disinfect without rinsing earlier. Another issue that I observed during my stay is that while there is much business the taco smoke and cigarette smoke can be a type of chemical contamination to food, this street is well spent by cars therefore also is exposed to smoke them. The use of detergent is not handled as they use disposable plates and cups Unicef

Biological Pollution:

Microorganisms are capable of producing alteration or contamination in food, changes may be desirable or undesirable, but in general we can identify them by color or smell of food. Contamination generally not detected. These are produced by a large number of microorganisms or their metabolic products present. This type of pollution as well as before and even more difficult to detect with the naked eye, this would require microbiological analysis. What I observe is that the pot where you have raw meat is near the fire that can lead to growth of organisms that are already in the flesh.