Food Safety 1

Food Contamination

• Food can be contaminated during processing, circulation, distribution, and post-processing.
• Food ingredients, food additives, and quality control systems are crucial for preventing contamination during food processing.
• Factors that contribute to contamination during circulation and distribution:
  • Storage conditions
  • User manual for consumers
  • Unhygienic conditions
  • During post-processing:
    • Unhygienic conditions, no cover
      • Flies, bugs, and mice

Foodborne Diseases

• Defined as illness caused by eating or drinking contaminated food
• Common symptoms:
  • Nausea, vomiting, diarrhea, abdominal pain
  • Symptoms depend on causative agents
  • Sometimes unclear and nonspecific: tiredness, depression, weakness
• Symptoms can affect other organs: liver, kidney, muscle
• Factors influencing the possibility of infection, sickness, and symptoms:
  • Age
  • Immune system
  • Other factors

Who is at risk for developing foodborne diseases?

• Very young (infants or preschoolers)
• Very old (elderly or those in nursing homes)
• Pregnant women
• People with weakened immune systems

Risk Factors that Increase Risk of Foodborne Diseases

• Contamination itself: food itself or cross-contamination
• Living group: Not killing agents in processing
• Growth group: Increase, developing contaminated agents

Biological Hazards

• Bacteria (Bacteria, Toxic element)
  • Spore formation
    • Clostridium botulinum
    • Bacillus cereus
  • No spore formation
    • Brucella abortis
    • Campylobacter spp
    • Ecoli (cause sickness)
    • Listeria monocytogenes
    • Salmonella
    • Shigella
    • Staphylococcus aureus
    • Streptococcus
    • Vibrio
    • Yersinia enterocolitica

Bacteria Classification

• Oxygenation:
  • Aerobic (Aggressive): Bacillus cereus
  • Air-resistant: Clostridium botulinum
  • Intermediate: Salmonella
• Heat Resistance:
  • Cold-born: develop at 20°C
  • Heat-born: develop at 50°C - 55°C, can withstand 70°C
  • Intermediate: 37°C, don't develop below 10°C

Clostridium botulinum

• Common in: soil, water, vegetables, fruits, meat, milk products, seafood
• Characteristics:
  • Anaerobic, spore-forming bacteria
  • Secrete very strong neurotoxins
• Development of toxins: Anaerobic environment (vacuum packaging, canned goods, sealed plastic bags)

Foodborne Diseases

• Caused by consuming contaminated food or drinks.
• Symptoms include nausea, vomiting, diarrhea, and abdominal pain, but can also include fatigue, depression, and weakness.
• Symptoms can vary in severity and may affect other organs such as the liver, kidneys, and muscles.
• Affected by age, immune system status, and other factors.

Food Chain Contamination

• Foodborne diseases can occur at various stages of the food chain, from production to consumption.

Production and Export Contamination

• Improper use of pesticides and fertilizers can contaminate produce, livestock, and seafood.
• Pollution of the environment, including soil and water sources, can contaminate agricultural products.
• Inadequate hygiene practices during animal harvesting and handling can introduce pathogens.

Food Processing Contamination

• Contamination can occur during food processing through various means, including:
  • Improper handling of food ingredients
  • Use of contaminated food additives
  • Inadequate quality control systems

Circulation and Distribution Contamination

• Food can become contaminated during storage, distribution, and consumption.
• Factors contributing to contamination at this stage include:
  • Unsuitable storage conditions
  • Unhygienic conditions during handling and preparation
  • Inadequate consumer awareness and education

Foodborne Pathogens

• Many pathogens can cause foodborne diseases.
• Some common examples of pathogens include:
  • Clostridium botulinum: produces a potent neurotoxin that can cause botulism, leading to paralysis and potentially death.
  • Clostridium perfringens: commonly found in meat and poultry, can cause diarrhea, abdominal pain, and vomiting after consumption of contaminated food.
  • Bacillus cereus: widespread in the environment and found in various foods; produces toxins that can cause vomiting and diarrhea.
  • Staphylococcus aureus: bacteria commonly found on human skin, can produce toxins that cause nausea, vomiting, abdominal pain, and diarrhea.

Risk Factors for Foodborne Diseases

• Certain individuals are more susceptible to developing foodborne diseases, including:
  • Very young children: their immune systems are still developing.
  • Older adults: their immune systems are weakened.
  • Pregnant women: their immune systems are suppressed.
  • Individuals with weakened immune systems: due to conditions like HIV/AIDS or cancer treatment.

Factors Increasing the Risk of Foodborne Diseases

• Contamination itself: either directly in food or through cross-contamination.
• Lack of effective killing agents during food processing.
• Growth of contaminated agents: this can be caused by factors such as:
  • Leaving food at room temperature for extended periods.
  • Inadequate food storage temperatures.
  • Slow cooling or improper defrosting.
  • High water activity in food.

Toxins

• Various toxins can cause foodborne diseases, including:
  • Natural toxins from plant origin:
    • Alkaloids found in plants like fenugreek, damaged potatoes, and herbal products.
    • Cyanogenic glycosides found in cassava, bamboo shoots, and taro.
  • Natural toxins from animal origin:
    • Tetrodotoxin found in puffer fish.
    • Saxitoxin, brevetoxin, and ciguatoxin found in various seafood.
    • Gempylotoxin found in fish oil.
    • Histamine found in some fish.
    • Bufalin and cinobufalin found in toads.
  • Fungal toxins:
    • Aflatoxins produced by fungi found in oilseeds, cereals, and milk.
    • Ochratoxin A found in coffee and cereal.
    • Deoxynivalenol found in rice noodles and corn.

Food Processing and Safety

• Key factors influencing food safety during food processing are:
  • Heat treatment: effective for killing many pathogens.
  • Cool and store properly: minimizes the growth of pathogens.
  • Preservation techniques: methods like canning, freezing, and drying can help reduce the risk of spoilage.
  • Packaging: protects food from contamination and extends shelf life.
  • Hygienic practices: maintaining cleanliness in food processing facilities and among workers.
• Input factors vital for safe food production include:
  • Fresh ingredients: crucial for minimizing initial contamination.
  • Food additives: should be safe and used in appropriate quantities.
  • Packaging materials: ensure the safety and integrity of food.
  • Water quality: essential for maintaining safety throughout the process.

Environmental Factors

• Environmental conditions significantly affect the growth of pathogens.
• Factors contributing to growth of pathogens:
  • Leaving food at room temperature for too long: allows pathogens to multiply.
  • Inadequate storage temperatures: cold storage is crucial for slowing down pathogen growth.
  • Improper defrosting: leads to prolonged exposure to temperatures conducive to pathogen growth.
  • High water activity: refers to the amount of unbound water available for pathogen growth.
  • Sealed food packaging: can trap moisture and create an environment suitable for pathogen growth.

Test your knowledge on food contamination and foodborne diseases. This quiz covers the causes, symptoms, and preventive measures against contamination during processing, distribution, and consumption. Assess your understanding of food safety practices and the impact of contaminated food on health.