The sprinkler family of irrigation devices â used for about 15% of farm irrigation â is a bit better than flood irrigation in terms of efficiency, but thatâs not saying much. Bringing up the rear in terms of usage is drip irrigation, which is the method of choice for about 5% of farms.
The ready-to-eat cafeteria foods were also found to be contaminated with Escherichia coli, Staphylococcus aureus and Streptococcus faecalis at similar rates (Table 2). Up to half of the ready-to-eat foods were contaminated with two or more strains of these pathogenic bacteria (data not shown).
Causes. Contamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination â the transfer of harmful organisms from one surface to another â is often the cause.This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.Many bacterial, viral or parasitic agents cause food poisoning. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread.ontamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination â the transfer of harmful organisms from one surface to another â is often the cause.