Food Safety Hazards: Biological, Chemical, & Physical Contamination PDF

FOOD SAFETY HAZARDS: BIOLOGICAL, CHEMICAL, & PHYSICAL CONTAMINATION  WORDS TO REMEMBER ❖Food Allergy- the body’s negative to a food protein. ❖Cross contamination- the introduction or occurrence of a contaminant in food. ❖Contaminant- any biological or chemical agent, for...

FOOD SAFETY HAZARDS: BIOLOGICAL, CHEMICAL, & PHYSICAL CONTAMINATION  WORDS TO REMEMBER ❖Food Allergy- the body’s negative to a food protein. ❖Cross contamination- the introduction or occurrence of a contaminant in food. ❖Contaminant- any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability. THREE TYPES OF HAZARDS 1. BIOLOGICAL HAZARDS 2. CHEMICAL HAZARDS 3. PHYSICAL HAZARDS  BIOLOGICAL HAZARDS These are microorganisms such as bacteria, viruses, parasites, and fungi (yeasts and molds) that can be present in food or introduced through mishandling. Biological hazards are the biggest threat to food safety. The pathogenic organisms might lead to food spoilage and food poisoning.  BIOLOGICAL HAZARDS The pathogenic organisms may come from the following sources: Food handlers who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation. Unclean and unsanitized food-contact surface. Kitchen pests such as mice and cockroaches. COMMON FOODBORNE ILLNESSES CAUSED BY MAJOR MICROBIAL GROUPS Summarized by USFDA (2012) I. BACTERIA Illness/ Symptoms Foods Involved Prevention Bacterium Symptoms begin 18-36 ✓ Discard damaged hours of ingestion but may ✓ Home-canned foods cans. range from 4 hours to 8 ✓ Improperly processed ✓ Do not use home- days: foods canned foods in a ✓ Sausages and meats food service BOTULISM ✓ Double or blurred vison ✓ Canned low-acid establishment. foods such as some ✓ Do not mix and then Clostridium botulinum ✓ Difficulty in swallowing, vegetables store oil and garlic. breathing, and ✓ Untreated garlic in oil ✓ Follow rules for time speaking ✓ Leftover, and temperature unrefrigerated foil- control. ✓ Paralysis of arms and wrapped baked ✓ Sauté onions as legs, torso, and potatoes needed. respiratory muscles. ✓ Sautéed onions in ✓ Do not store baked butter sauce. potatoes in foil wrapping. Unwrap and chill correctly ✓ Chill foods properly.  I. BACTERIA Illness/ Symptoms Foods Involved Prevention Bacterium Symptoms begin 2 - 5 ✓ Practice good days after eating ✓ Unpasteurized milk personal hygiene. contaminated food, can and dairy products ✓ Follow handwashing last for 7-10 days, and ✓ Raw poultry guidelines. CAMPYLOBACTERIOSIS include: ✓ Raw beef ✓ Follow procedures to ✓ Non-chlorinated or avoid cross Campylobacter jejuni ✓ Diarrhea (watery or fecal-contaminated contamination. bloody) water ✓ Cook all poultry, ✓ Birds and flies can meat, and other food ✓ Fever, Headache carry and to appropriate contaminate food. internal temperature ✓ nausea and vomiting and test with a thermometer. ✓ Abdominal pain ✓ Maintain good pest control. ✓ Muscle pain ✓ Use only pasteurized dairy products and use water from approved sources. I. BACTERIA Illness/ Bacterium Symptoms Foods Involved Prevention Symptoms begin 3 - 8 ✓ Intestinal tract of days after eating animals particularly ✓ Use only pasteurized ESCHERICHIA COLI contaminated food, can cattle milk, dairy products, last for 2- days, and or juices. O157: H7 include: ✓ Raw or undercooked ground beef ✓ Wash all fresh ✓ Cramping produce in cold, ✓ Raw milk or dairy running water. E. coli O157:H7 is a type ✓ Diarrhea (watery or products (Hot water can cause of E.coli that produces bloody) thermal shock -the Shiga toxin. ✓ Unpasteurized produce absorb water ✓ Vomiting cheese, and apple and bacteria into its Shiga toxin (Stx) is a cider or juice cells. Water should be bacterial toxin that ✓ Hemolytic Uremic not more than 10 causes severe intestinal Syndrome (HUS)- rare ✓ Dry salami degrees colder.) disease in humans and but serious disease that animals. affects the kidneys and ✓ Uncooked fruits and ✓ Cool foods properly. blood clotting system. vegetables I. BACTERIA Illness/ Bacterium Symptoms Foods Involved Prevention ✓ Practice good Symptoms begin 3 - 70 ✓ Unpasteurized milk and personal hygiene. days after eating cheese ✓ Follow handwashing contaminated food; ✓ Ice cream guidelines. LISTERIOSIS 21- day onset is most ✓ Raw vegetables ✓ Follow procedures to common. ✓ Raw and cooked avoid cross Listeria Monocytogenes poultry contamination. Symptoms include: ✓ Raw meat and fish ✓ Cook all poultry and ✓ Sudden onset of ✓ Prepared and chilled meat to correct fever ready-to-eat foods internal temperature ✓ Muscle aches ✓ Deli meats, luncheon and test with s ✓ Diarrhea or vomiting meats, hotdogs thermometer. ✓ Headaches ✓ Soft cheese such as ✓ Use only pasteurized ✓ Stiff neck feta, Brie, Mexican-style milk, dairy products, ✓ Confusion cheese or juices ✓ Loss of balance ✓ Wash all fresh ✓ Convulsions produce in cold, potable, running water. I. BACTERIA Illness/ Bacterium Symptoms Foods Involved Prevention Symptoms begin 6- 48 ✓ Raw meats and poultry ✓ Practice good hours after eating ✓ Milk and dairy products personal hygiene. SALMONELLOSIS contaminated food; ✓ Raw vegetables ✓ Follow handwashing last 1-2 days, and ✓ Fish and shrimp guidelines. include: ✓ Sauces and salad ✓ Follow procedures to Salmonella spp. dressing avoid cross ✓ Stomach cramps ✓ Cake mixes contamination. “spp” means “species ✓ Headache ✓ Cream-filled desserts ✓ Cook all poultry and plural” ✓ Nausea and toppings meat to correct ✓ Fever ✓ Peanut butter internal temperature -refers to multiple ✓ Diarrhea ✓ Cocoa and chocolate and test with s species of Salmonella ✓ Confusion ✓ Sliced fresh fruits and thermometer. ✓ Vomiting vegetables such as ✓ Severe Dehydration melons, strawberries, ✓ Hold food at 140°F or (infants and elderly). tomatoes above. ✓ Raw sprouts ✓ Cool foods properly.  I. BACTERIA Illness/ Bacterium Symptoms Foods Involved Prevention ✓ Practice good Symptoms begin 12 – 50 ✓ Meat salads personal hygiene. SHIGELLOSIS hours after eating contaminated food; ✓ Potato and pasta salads ✓ Follow handwashing guidelines. lasts up to 1-2 weeks, ✓ Follow procedures to Shigella spp. and include: ✓ Lettuce and other raw avoid cross (rod-shaped vegetables contamination. bacterium) ✓ Abdominal pain ✓ Cook all poultry and ✓ Diarrhea containing ✓ Milk and dairy products meat to correct blood and mucus; internal temperature 4 species of Shigella: ✓ Fever ✓ Ready-to-eat foods and test with s S. Dysenteriae ✓ Nausea thermometer. S. Flexneri ✓ Vomiting ✓ Use only pasteurized S. boydii ✓ Chills milk, dairy products, S. sonnei ✓ Fatigue or juices ✓ Dehydration ✓ Wash all fresh Highly infectious and produce in cold, spreads by fecal-oral potable, running transmission. water. ILLNESS CAUSED BY VIRUS  II. VIRUSES Illness/ Virus Symptoms Foods Involved Prevention Usually, the illness is mild, HEPATITIS starts about 2-4 weeks after the contaminated ✓ Contaminated water ✓ Practice good personal hygiene. food or water is eaten or ✓ Shellfish ✓ Keep employees with drank, and goes away by jaundice or those Hepatitis A Virus itself in a week or two. It ✓ salads diagnosed with (HAV) causes: Hepatitis A out of ✓ Ready-to-eat foods operation. ✓ Inflammation of the liver ✓ Wash hands.. ✓ Low appetite ✓ Minimize bare-hand ✓ Muscle aches contact with ready-to- ✓ Fever eat food. ✓ Nausea ✓ Purchase shellfish from ✓ Vomiting approved, reputable ✓ Yellowing in the whites suppliers. of the eyes and the skin (jaundice) II. VIRUSES Illness/ Virus Symptoms Foods Involved Prevention A mild, brief illness NOROVIRUS usually develops ✓ Ready-to-eat foods between 24 and 48 GASTROENTERITIS hours after ✓ Shellfish from Practice good personal contaminated food or contaminated water hygiene. water is consumed, Norovirus onset times could also ✓ Wash hands. be within 12 hours of. exposure. ✓ Minimize bare-hand contact with ready- ✓ Nausea to-eat food. ✓ Vomiting ✓ Diarrhea ✓ Purchase shellfish from ✓ Abdominal cramps approved, reputable suppliers. ILLNESS CAUSED BY PARASITES III. PARASITES Illness/ Parasites Symptoms Foods Involved Prevention ANISAKIASIS Symptoms usually occur ✓ Raw and undercooked ✓ Purchase from within 24 hours after fish, including : approved, reputable consumption of suppliers. Anisakis Simplex affected raw or - Herring ✓ Cook fish to minimum undercooked fish but - Cod internal temperature.. maybe delayed by as - Halibut ✓ If serving raw, or long as 2 weeks. - Mackerel undercooked fish, - Pacific Salmon purchase sushi-grade ✓ Tingling in throat fish that has been ✓ Coughing up worms frozen to the right temperature requirements. FISH Herring , Cod, Halibut, Mackerel, Pacific Salmon III. PARASITES Illness/ Parasites Symptoms Foods Involved Prevention CRYPTOSPORIDIOSIS Onset of illness follows ✓ Contaminated water ✓ Purchase from an incubation period of ✓ Fresh produce approved, reputable 7-10 days. suppliers. Cryptosporidium ✓ Use properly treated ✓ Weight loss water. parvum ✓ Watery diarrhea ✓ Keep food handlers ✓ Abdominal cramps with diarrhea out of. ✓ Nausea operation. ✓ Wash hands. IV. FUNGI - Found in air, soil, plants, water, and some food. - Examples: multicellular molds, unicellular yeasts, and edible and nonedible mushrooms that can cause microbial spoilage. Yeasts and molds can cause food discoloration. Molds can produce aflatoxins.  CHEMICAL HAZARDS * Occurs when a harmful chemical gets into food and then eaten by a person. Examples: soaps, detergents, degreasers, pesticides, and sanitizers. Preventive Measures 1. Store chemicals away from food ( storing, labelling, limiting access to authorized employees). 2. Use chemicals properly 3. Wash hands thoroughly after using chemicals 4. Hire a licensed pest control operator to use pesticides  FOOD ALLERGY The body’s negative reaction to a food protein. Common Food Allergens: Symptoms: 1. Itching in and around the mouth, Milk and dairy products face, or scalp 2. Tightening in the throat Eggs and egg products 3. Wheezing or shortness of breath Fish 4. Hives Shellfish 5. Swelling on the face, eyes, hands, or Wheat feet Soy and soy products 6. Abdominal cramps, vomiting, or Peanuts diarrhea Tree nuts 7. Loss od consciousness 8. Death  PHYSICAL HAZARDS *Occur when a foreign object gets into food accidentally. Examples: dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones, or bits of packaging. Rules to prevent Physical Hazards: 1. Provide written standard operating procedures (SOP) such as wearing hair cover, prohibiting use of nail polish and artificial nails, limiting wearing of jewelry to simple wedding band. 2. Focus during food preparation to identify physical contaminants such as discarding all packaging, removing all bones, and removing glass bottles and toothpicks. 3. Clean, maintain, and use equipment properly 4. Provide routine pest control maintenance and inspection by a licensed pest control operator to prevent pest contamination in food.  STUDY QUESTIONS 1. What are some factors in controlling Salmonella food contamination? 2. How can a restaurant prevent its customers to have food allergy? 3. How can metals cause poisoning in a food service establishment?