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Hazards to food safety
- 1. Hazards to Food Safety By: Honielyn B. Pantig
- 2. Symptoms of Foodborne Illness 1. Headache 2. Nausea 3. Vomiting 4. Dehydration 5. Abdominal pain 6. Diarrhea 7. Fatigue 8. fever
- 3. Classification of Foodborne Illness 1. infection Caused by eating food that contains living disease causing microorganisms example salmonellosis. 2. Intoxication Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source example Clostridium botulinum. 3. Toxin- mediated Infection Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body.
- 5. Biological Hazards 1. Biological hazards are by far the most important foodborne in any type of food establishment. 2. Bacteria are reported in more cases of foodborne illness than any other hazard. 3. Bacteria can be in vegetative or spore states. 4. They can be spoilage or pathogenic bacteria. 5. The reproduction of bacteria and an increase in number of organisms is called bacteria growth.
- 7. Six Conditions Bacteria Needs to Grow
- 9. Potentially Hazardous Foods (PHF) 1. Types of foods that have the ability to support the rapid and progressive growth of infectious and toxin-producing microorganisms. 2. Examples are red meats, poultry, eggs, fish, dairy products and cooked potatoes. 3. FDA Food Code of PHF 1. Foods of animal origin that are raw or heat-treated. 2. Foods of plant origin that are heat-treated or consist of raw seed sprouts. 3. Cut melons 4. Garlic and oil mixtures that are not modified in a way to inhibit the growth of microorganisms. 4. It is critical that you control the handling and storage of PHF to prevent bacterial growth.
- 11. Bacillus cereus
- 12. Causative Agent (sporeforming bacteria) Type of Illness Symptoms Onset Common Foods Prevention Bacillus cereus Bacterial intoxication or toxin- mediated infection 1. Diarrhea type: abdominal cramps. 2. Vomiting type: vomiting, diarrhea, abdominal cramps 1. Diarrhea type: meats, milk, vegetables 2. Vomiting type: rice, starchy foods, grains, cereals Properly heat, cool, and reheat foods
- 14. Causative Agent (sporeforming bacteria) Type of Illness Symptoms Onset Common Foods Prevention Clostridium perfringens Bacterial toxin- mediated infection Intense abdominal pains and severe diarrhea Spices, gravy, improperly cooled foods Properly cook, cool, and reheat foods
- 16. Causative Agent (sporeforming bacteria) Type of Illness Symptoms Onset Common Foods Prevention Clostridium botulinum Bacterial intoxication Dizziness, double vision, difficulty in breathing and swallowing, headache Improperly canned foods, vacuum packed refrigerated foods, cooked foods in anaerobic mass Properly heat- process anaerobically packed foods, do not use home-canned foods.
- 18. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Campylobacter jejuni Bacterial infection Watery, bloody diarrhea Raw chicken, raw milk, raw meat Properly handle and cook foods; avoid cross contamination
- 19. Escherichia coli
- 20. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Escherichia coli Bacterial infection or toxin- mediated infection Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce Practice good food sanitation, handwashing , properly handle and cook foods
- 22. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Listeria monocytones Bacterial infection 1. Healthy adult: flu- like symptoms 2. At risk population: septicemia, meningitis, encephalitis, birth defects 3. Stillbirth Raw milk, dairy items, raw meats, refrigerated ready to eat foods, processed ready to eat meats such as hotdogs, raw vegetables and seafood Properly store and cook foods; avoid cross contamination; rotate processed refrigerated foods using FIFO to ensure timely use.
- 23. Salmonella spp.
- 24. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Salmonella spp. Bacterial infection Nausea, fever, vomiting, abdominal cramps, diarrhea Raw meat, raw poultry, eggs, milk, dairy products Properly cook foods, avoid cross contamination
- 25. Shigella spp.
- 26. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Shigella spp. Bacterial infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration Foods that are prepared with human contact; salads, raw vegetables, milk, dairy products, raw poultry, non-potable water, ready to eat meat Wash hands and practice good personal hygiene; properly cook foods
- 28. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Staphylococcus aureus Bacterial intoxication Nausea, vomiting, abdominal cramps, headaches Foods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene; cooking will not inactivate the toxin
- 29. Vibrio spp.
- 30. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Vibrio spp. Bacterial intoxication Headache, fever, chills, diarrhea, vomiting, severe electrolyte loss, gastroenteritis Raw or improperly cooked fish and shellfish Practice good sanitation; properly cook foods; avoid serving raw seafood
- 32. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Hepatitis A Virus Viral infection Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver jaundice Foods that are prepared with human contact; contaminated water Wash hands and practice good personal hygiene; avoid raw seafood
- 33. Norwalk Virus
- 34. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Norwalk Virus Viral infection Vomiting, diarrhea, abdominal pain, headache, low grade fever Sewage, contaminated water, contaminated salad ingredient, raw clams, oysters, and infected wood workers Use potable water, cook all shellfish, handle food properly, meet time, temperature guidelines for PHF
- 35. Rotavirus
- 36. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Rotavirus Viral infection Diarrhea (especially in infants and children), vomiting, low grade fever Sewage, contaminated water, contaminated salad ingredient, raw seafood Good personal hygiene and handwashing; proper food handling practices
- 37. Anisakis spp.
- 38. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Anasakis spp. Parasitic infection Coughing, vomiting Raw or uncooked seafood; especially bottom- feeding fish Cook fish to the proper temperature throughout; freeze to meet FDA Food Code specification
- 40. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Cyclospora cayetanensis Parasitic infection Watery and explosive diarrhea, loss of appetite, bloating Water, strawberries, raspsberries, and raw vegetables Good sanitation, reputable supplier
- 42. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Crytosporidium parvum Parasitic infection Severe watery diarrhea within 1 week of ingestion Contaminated water, food contaminated by infected food workers Use potable water supply; practice good personal hygiene and handwashing Giardia lambia Parasitic infection Diarrhea within 1 week of contact Contaminated water Potable water supply; good personal hygiene and handwashing
- 44. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Toxoplasma gondii Parasitic infection Mild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches; severe cases may result in damage to the eye or brain Raw meats, raw vegetables, and fruit Good sanitation, reputable supplier, proper cooking
- 46. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Trichinella spiralis Parasitic infection from a nematode worm Nausea, vomiting, diarrhea, sweating, muscle soreness Primarily undercooked pork products and wild game meats Cook foods to the proper temperature throughout
- 47. Chemical Hazards
- 48. Types of Chemical Hazards 1.Naturally occurring 1.Allergens 2.Ciguatoxin 3.Mycotoxin 4.Scombrotoxin 5.Shellfish toxins 2. Man-Made occurring 1.Cleaning solutions 2.Food additives 3.Pesticides 4.Heavy metals
- 49. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Food allergens An allergic reaction usually involving the skin, mouth, digestive tract, or airways Skin- hives, rashes, and itching Mouth- swelling and itching of the lips and tongue Digestive tract- vomiting and diarrhea Airways- difficulty breathing, wheezing Foods that contain: milk, egg, wheat, nuts and peanuts, fish, and shellfish Packaged and prepared foods must be properly labeled if they contain common food allergens so that sensitive people can avoid the
- 50. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Ciguatoxin Fish toxin originating from toxic algae of tropical water Vertigo, hot/cold flashes, diarrhea, vomiting Marine fiinfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish Purchased fish from a reputable supplier
- 51. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Scombrotoxin Seafood toxin originating from histamine producing bacteria Dizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth, headache, itching, teary eyes, runny nose Tuna, mackerel, anchovies, amberjack, abalone Purchase fish from a reputable supplier; store fish at low temperatures to prevent growth of histamine producing bacteria
- 52. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Shellfish toxins Intoxication Numbness of lips, tongue, arm, legs, neck; lack of muscle coordination Contaminated mussels, clams, oysters, scallops Purchase from a reputable supplier
- 53. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Mycotoxins Intoxication 1. Acute onset- hemorrhage, fluid buildup 2. Chronic onset- cancer from small doses over time Moldy grains, corn, corn products, peanuts, pecans, walnuts and milk Purchase from a reputable supplier, keep grains and nuts dry, and protect products from humidity
- 54. Physical Hazards
- 56. Reference McSwane, D., et al. (2008). Essential of Food Safety and Sanitation 4th Ed. Pearson Education South Asia Pte Ltd, Singapore.