Food Safety and Hazards PDF

Unit 2: Food Safety and Hazards Introduction Safety in a foodservice operation means freedom from danger, risk, injury, or harmful effects to a person’s well-being and health. Safety issues include food and water safety, a safe environment, and prevention of physical injuries. Among the d...

Unit 2: Food Safety and Hazards Introduction Safety in a foodservice operation means freedom from danger, risk, injury, or harmful effects to a person’s well-being and health. Safety issues include food and water safety, a safe environment, and prevention of physical injuries. Among the different safety factors, food and water safety is the most critical. These are due to the deleterious effects that may result from consuming foods and beverages tulsa-health.org contaminated with pathogens or their toxins, the ingestion of poisonous chemicals, or injury from foreign objects swallowed with the food. Although the food service manager is largely responsible for ensuring safety for staff and consumers, everybody needs to be aware of standards for maintaining a healthy environment and delivering high-quality food that is safe to consume. wilkinslinen.com Maintaining safe and healthy food, water, and environment, is therefore a constant challenge that needs education and training. Everybody needs to be aware that the safety factor is a subsystem that permeates a food service system in all food flow activities. pinterest.com Learning Outcomes 1. explained the meaning of different important terms; 2. discussed how infections, intoxications, and toxin-mediated infections cause foodborne illness; 3. classified sources of foodborne hazards; 4. examined the factors that promote bacterial growth in foods; 5. determined the food temperature danger zone and explained how it affects bacterial growth; 6. categorized potentially hazardous foods and discussed their characteristics; and 7. compared chemical and physical hazards. 28  Activate Prior Knowledge Activity: 1. List some examples of food establishments. ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ 2. Define the terms sanitation and food safety. __________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ __________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ 3. Discuss some reason(s) why you are studying food safety and sanitation. __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ 29  Acquire New Knowledge Everyone should be familiar with the commonly used terms for a better understanding of the principles and the basic concepts related to food safety and hazards. Important Terms Food Safety usually results in unsafe food due to biological hazards, chemical hazards, or physical hazards. To ensure food safety, develop guidelines that focus on time and temperature management, practice good personal hygiene, maintain a sanitary facility, avoid cross-contamination, and buy food supplies from licensed suppliers. Environmental Sanitation refers to the art and science of applying the concepts and expertise of sanitary, biological, and physical sciences to improve and regulate the environment and its causes for the conservation of public health and welfare. Foodborne illness is a disease caused by either food infection or intoxication from food. Foodborne diseases are classified as infections, intoxications, or toxin-mediated infections. General symptoms of foodborne illness usually include one or more of the following: pinterest.com shutterstock.com depositphotos.com waterbenefitshealth.com 1. Headache 2. Vomiting 3. Nausea 4. Dehydration depositphoto.com stock.adobe.com 123rf.com pinterest.com 5. Abdominal Pain 6. Diarrhea 7. Fatigue 8. Fever 30  Foodborne illness is generally classified as a foodborne infection, intoxication, or toxin-mediated infection. Your awareness of how different microbes cause foodborne illness will help you understand how they contaminate food. Infection Caused by eating food that contains living disease-causing microorganisms. Intoxication Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. Toxin-Mediated Caused by eating food that contains harmful microorganisms Infection that willproduce a toxin once inside the human body. Figure 1 Classification of Foodborne Illness Disease-causing micro-organisms are eaten along with a meal, which can cause a foodborne infection. Afterward, the organism burrows through the lining of the victim's digestive tract and starts growing in numbers. That can lead to common foodborne symptoms of sickness as diarrhea. At times, the microbes may spread through the bloodstream to other parts of the body. Bacteria, viruses, and parasites are examples of microorganisms that can cause infection. A common type of foodborne infection is salmonellosis. slideshare.net This disease is caused by salmonella bacteria that are frequently found in poultry and eggs. Intoxication is caused when a living organism multiplies in food and produces a chemical waste or toxin. If the food containing the toxin is eaten, it causes illness. Intoxication may also occur when an individual consumes food that contains man- made chemicals such as cleaning agents or pesticides. It is typically called food poisoning. Examples of food intoxications are Clostridium botulinum and Staphylococcus aureus. When a living organism is consumed with food, it causes a toxin-mediated infection. When the organism is within the human body, it releases a disease-causing toxin. Clostridium perfringens is an example of stopfoodborneillness.org an organism that causes this kind of illness. Foodborne illnesses have different stages of onset. The starting time is the number of hours between the time a person consumes infected food and when signs of the disease first emerge. It is typically done over a number of hours because individual diets differ based on factors such as age, health status, body weight, and 31  the amount of contaminant consumed with the food. However, the starting time can be several days for certain foodborne diseases, such as trichinosis and Hepatitis A. Food contamination is commonly characterized as food that is rotten or polluted because it contains either microorganisms, such as bacteria or parasites, or toxic substances that make it unfit for use. If a food item is made “from scratch” or is ready to eat from, there are chances before it is eaten to become shutterstock.com contaminated. Contamination is the presence in the food of substances or conditions that can be harmful to humans. Bacteria and viruses pose the greatest threats to food safety for all retail food establishments. When the food flows from the field to the table, food may become contaminated at several points. Raw foods can be contaminated on the farm, ranch, or onboard a vessel. It can also occur as foods are handled during processing and delivery. Contamination prevention and control measures must begin when the food is harvested and continue until the food is consumed. The most common sources of contamination are soil, water, air, plants, animals, and humans. Contaminants present an invisible challenge for the naked eyes cannot see them. Many forms of contamination from food can cause disease without affecting the appearance, odor, or taste of food. pespro-wordpress.com By cross-contamination, germs may be moved from one food element to another. Usually, this occurs when microbes from raw food are transferred to contaminated hands, tools, or utensils to cooked or ready-to-eat foods. What are the sources of foodborne hazards? Different food hazards are biological, chemical, and physical hazards. 1. Biological hazard is bacteria, parasites, fungi, and viruses that are caused by various microorganisms. 32  Bacteria are the most famous type of microorganisms that cause foodborne diseases. It can be classified into two groups, spore-forming bacteria, and non-spore-forming bacteria. A spore is a thick-walled dehydrated structure capable of withstanding extreme dryness and very high temperatures for long periods. slideshare.com When swallowed, a spore is not harmful except for clostridium botulism which can cause botulism in infants. But, when spores come into contact with the food products at a proper temperature, they have begun to grow and may cause a person to ingest the bacteria to develop serious illness. Phases of Growth of Bacteria In a method called binary fission in, bacteria multiply in which one cell bacteria breaks up into two cells. This is called bacterial growth when bacteria reproduce and increase in numbers. A bacteria’s growth manifests a regular pattern composed of four phases. The first phase is the lag phase in which bacteria have little or no growth. It is the process of bacteria’s adjustment to their environmental conditions, and at room temperature lasts just a few hours. Nevertheless, the duration of this phase can be longer if food is stored at 50°C (42°F) or below. Phase two is called the log phase. It is the stage in which the bacteria multiply very rapidly doubling in number every few minutes under optimal conditions such as 50oC (41°F) to 60°C (140°F) temperatures. One bacterial cell produces over one million cells over time duration of five hours at 4.6 to 7.0 pH and high in proteins and carbohydrates food. The third growth phase is the stationary phase. The bacteria created are equal to the number of bacteria which died. In this phase nutrients, moisture, and food space may have been used by bacteria. The final phase is the decline or death phase. Bacteria die quickly as a result of a lack of nutrients and the toxin produced as waste products. nature.com nature.com 33  unileverfoodsolution.com.my What Bacteria Need in Order to Multiply? Bacteria need to multiply by six conditions. These terms are in acronym F-A-T-T-O-M. It stands for F (food), A (acidity), T (temperature), T (time), O (oxygen), and M (moisture). Almost all food naturally contains microorganisms. Multiplication of bacteria can be avoided in six conditions. Food is the main requirement for the bacteria the growth of bacteria. In foods that are high in protein such as meats, poultry, seafood, and dairy products and carbohydrates like cooked rice, beans and potatoes mostly bacteria grow. The acidity of foods in the 4.6 to 7.0 pH range is the appropriate medium for the best growth of pathogenic bacteria. Milk meat and fish have this pH range. Most bacteria however prefer a neutral medium (pH of 7). The pH tests alkalinity or acidity of foods the pH scale ranges from 0 to 14. Most foods have a pH below 7. Quite acidic foods with low pH values (pH below 4.6) such as oranges, limes, and tomatoes won't help multiplication of pathogenic bacteria. Pickling fruits and vegetables with the addition of vinegar slow down the bacterial growth rate and preserve food. Foods with a pH above 7 are simple or alkaline. Olives, egg white, and soda crackers are an example of this food. The temperature of food is generally measured in degrees Fahrenheit (oF) or degrees centigrade (oC). The temperature requirement for cold- holding of potentially hazardous food is 41oF or 5oC to control bacteria to multiply in foods and is 60oC to 140oF and above below or hot-cold. Proper preservation of food temperature is the most efficient way of preventing food spoilage and foodborne diseases. Most disease-causing bacteria develop between 41oF (5oC) to 140oF (60oC) fsis.usda.gov temperatures. This range of temperature is referred to as the food Temperature Danger Zone. Temperature abuse is the term used when food has not been heated to the safe or proper temperature. Some bacteria may however survive different temperature ranges. 34  The psychrophilic bacteria will survive from 32oF (0oC) to 70oF (21oC) in the temperature range. Those bacteria can multiply at temperatures in the refrigeration and space. Most psychrophilic bacteria spoil food and cause illness. Mesophilic bacteria multiply between 70 F (20oC) and 110oF (43oC) at temperature o and grow rapidly in the human body at a temperature of 98.6oF or 37oC. vectorstock.com Thermophilic bacteria are rapidly multiplying at temperatures greater than 110oF (43oC). All thermophilic bacteria cause food spoilage. Time under ideal conditions, bacterial cells can double in number every 15 to 30 minutes. For most bacteria, a single cell can generate over 1 million cells in just 5 hours. It is very important not to allow bacteria to multiply. Proper storage and handling of food help to prevent bacteria from multiplying. Since bacteria can quickly replicate, many cells don't take long to grow. A golden rule in the foodservice industry is that it takes about 4 hours for bacteria to grow the sufficiently large number to cause disease. This includes the total time between 41oF (5oC) and 135oF (57oC) for a meal. Remember a single bacterial cell can produce more than 1 million cells in just 5 hours. The oxygen requirement of smackslide.com bacteria to multiply varies from bacteria to another. Aerobic bacteria must have oxygen to grow. To grow, the aerobic bacteria have to have oxygen. But, unless oxygen is available, anaerobic bacteria cannot survive, because it is poisonous to them. Anaerobic grows well in food packed with a vacuum or in canned foods where there is no oxygen. There are also anaerobic conditions in the middle of cooked food masses, including in large stock pots, baked potatoes, or in the middle of a roast or ham. Facultative anaerobic types of bacteria are those that grow with or without free oxygen. Many of the microorganisms causing the foodborne disease are possible anaerobes. Microaerophilic organisms need very specific oxygen, typically between 3% to 6%. 35  Control of the conditions oxygen may not be an effective means of preventing foodborne illness. Whatever oxygen is available, some disease-causing bacteria will consider the conditions acceptable for development. Moisture is an essential consideration for the growth of bacteria. For thousands of years, man has been drying foods as a way to preserve them. Scientists have found that the amount “available water” for bacterial activity influences bacterial growth rather than the amount of moisture or water by volume in food. This is express in terms of water movement and is indicated with the symbol Aw. Water activity is a measure of the quantity of water not connected to the food and thus available for bacterial growth. Potentialy Hazardous Foods (PHF) Some types of foods can support the rapid and progressive growth of microorganisms producing infectious and toxins. These foods are considered potentially hazardous. Potentially hazardous foods (PHF) typically have a high protein or carbohydrate content and have a pH above 4.6 and a water activity above 0.85. Common examples of potentially hazardous foods are red meat, raw shell and poultry eggs, fish and shellfish, and dairy products. Other potentially hazardous foods are vegetables pizzanco.com such as cooked rice or potatoes, refried beans, and fruits such as cut cantaloupe cuttings. The FDA food code classifies the following as potentially hazardous foods:  Foods of animal origin that are raw or heat-treated  Foods of plant origin that are heat-treated or consist of raw seed sprouts  Cut melons  Garlic and oil mixtures that are not modified in a way to inhibit the growth of microorganisms. Potentially hazardous foods require careful treatment at all times. If these foods are kept for 4 hours or more at temperatures between 41°F (5°C) and 135°F (57°C), harmful microorganisms can develop to dangerous levels. Most foodborne illness outbreaks have been associated with potentially hazardous foods. To avoid bacterial growth, you must monitor the handling and storage of potentially hazardous foods. 36 Classification of Bacteria Bacteria that cause food spoilage, food toxin, and foodborne disease are classified as sporeforming and non-sporeforming. Foodborne Illness Caused by Sporeforming Bacteria 1. Bacillus cereus. This produces spore, which can live with or without oxygen. It is related to two illnesses, vomiting and diarrhea. The disease is either by type of vomiting or type of diarrhea depending on the level of toxin released by bacteria in the food. Both nausea and abdominal cramps will manifest. Duration of the vomiting of illness in 30 minutes to 6 hours and typically lasts one day or less. Diarrhea form duration is 8 to 16 hours and lasts 12 to 14 hours. The vomiting type of disease is associated with contaminated grain products such as rice, pasta, potatoes, cornstarch, soybeans, tofu, and flour that are improperly stored (cooled or hot- held) that require changes to vegetative cells in the bacillus cereus spore. Vegetative cells contain disease-causing toxins in foods. This type of slideshare.net diarrhea correlates with contaminated foods such as meat, milk, vegetables, and fish. Food must be properly cooked and should be kept at or above 140oF (60oC) temperature if not eaten immediately. Food must be cold quickly down to below 41oF (5oC) before storage. The temperature danger zone should be strictly followed. 2. Clostridium perfringens.This sporeforming bacterium requires very small amount of oxygen and causes foodborne disease. Contaminated foods are perishable foods that had been violated by temperatures (not kept hot above 140oF (60oC) or cold below 41oF (5oC). Clostridium Perfringens triggers the disease through a toxin- mediated infection where the cells that are ingested and then develop a toxin in the human intestine. This illness includes diarrhea with abdominal pain. Disease time is 8-22 hours and lasts one day or less. Food commonly associated with clostridium perfringens is meat that was abused, boiled, steamed, braised, stewed, or insufficiently roasted at temperature. Then allowed to cool gradually and consumed either cooled or heated incorrectly the next day. slideplayer.net The food must be cooked at or above 145oF (60oC). Cooked food should be cooled in 2 hours between 140oF (21oC) and an additional 4 hours from 70oF (21oC) 37 to 41oF (5oC). Food must be reheated in 2 hours to 165oF (74oC) and held hot at 140oF (60oC) until served. The food should only be reheated in one cycle. If after one heating the food is not consumed, the food is discarded. 3. Clostridium botulinum. Clostridium botulinum is anaerobic, spore bacterium forming foodborne disease due to inadequate heat processing of foods such as home-canned foods. The bacteria create a neurotoxin that is believed to be most deadly. However, the toxin is heat unstable, and if food boils for about 20 minutes, it is destroyed. The bacteria associated with food poisoning are called botulism. Symptoms include fatigue, diarrhea, sensory confusion and dizziness, trouble swallowing, and paralysis of the respiratory system. The period of the disease is 12 to 36 hours and lasts for several days to a year. Clostridium botulinum-associated disease is caused by inadequate heat consumption processed and then packaged anaerobically (canned or packaged in a vacuum) and kept in the danger zone of temperature. You have to properly heat- processed anaerobically packaged food. Avoid students.ga.desire2learn.com consumption of home-canned food. Food borne Illness Caused by Non-Sporeforming Bacteria 1. Campylobacter Jejuni. It is a pathogen in food that needs very little oxygen to develop. As a microaerophilic, it can withstand the growth of only 3 to 6 percent oxygen. Infection symptoms are abdominal pain and slight or severe bloody diarrhea. Diarrhea lasts from 2 to 5 days, and the illness lasts from 2-7 days. The pathogen is found by cross- contamination such as a knife, cutting board, or food handler in raw milk, raw chicken, and raw meat, and other food. Handle food properly and prepare it. Avoid cross-contamination of food by sanitary contact surfaces and thorough washing of za.pinterest.com hands after handling the raw food. 2. Escherichia coli. E. coli is a toxin-producing Shiga. They are facultative anaerobes, inhabiting the intestines of warm-blooded animals such as cows, goats, and sheep. The toxin disease of Shiga caused by E. coli can be an infection or toxin- mediated infection. The disease needs only a small number of bacteria to develop. 38  The Shiga toxin disease threatens babies, and the elderly and up to 16 age. Symptoms include extreme abdominal stomach pain, nausea, vomiting, excessive diarrhea, and death. The illness typically starts with the symptoms of flu and fever accompanied by bloody diarrhea. The length of the disease is 12 to 72 hours and lasts 1-3 days. Sources of contamination include food such as undercooked beef and other red meats, raw milk, unpasteurized apple juice, and lettuce. The cross-contamination of foods by contaminated equipment and utensils is another cause of infection. Observe proper sanitation of the food, hand wash, and properly cook the meat. Also, prevent cross-contamination and keep hot food alarmy.com above 140°F (60°C) and cold food below 41°F (5°C). 3. Listeria monocytogenes. Listeria monocytogenes is a facultative anaerobe. It can grow with or without oxygen. This bacterium survives different conditions such as high salt food, temperartures of refrigreration below 410oF (50oC) unlike most bacterial pathogens in food. The disease caused by this pathogen is listeriosis in healthy adults with flu- like symptoms that include nausea, vomiting, headache, fever, chills, and backache. Listeriosis complications may be life-threatening such as septicemia, meningitis, and encephalitis. It causes birth defects for pregnant women. Very young people, elderly people, and those others with a weak immune system are prone to this illness. The length of the disease is 1 day to 3 weeks, which can last indefinitely depending on the treatment period. The species can infect customers through uncooked raw meats, raw poultry, dairy products, cooked cold cuts, raw vegetables, and seafood. Cross-contamination is another mode of transmission. Food should be thoroughly prepared, and appropriate food handling techniques should be observed. Observe also common microbe growth management activities such as time use and proguimia.com replacement of refrigerated foods such as cooked meat, hotdogs, bacon, and luncheon meat. 39  4. Salmonella ssp. (means species of). Salmonella is facultative anaerobes (can survive with our without oxygen). These are found in human and warm-blooded animals. Contamination of the food is usually via feces. Symptoms of these infections include abdominal pain, headache, nausea, vomiting, fever, and diarrhea. Disease time is 6 to 48 hours, which will last 2 to 3 days. Inherently the organism grows in many foods such as raw meat, and poultry, eggs, milk, and dairy products, sweets filled with chocolate, and creams. Contamination is typically caused by cross- contamination in which fecal matter is transmitted to food via contaminated surfaces, contact with raw food, www.candidiasisweb.com and infected food handlers. Food should be cooked thoroughly. Surfaces in which raw food touches should be clean and sanitary. Food handlers should practice handwashing. 5. Shigella ssp. Shigella is a facultative anaerobes disease that causes about 10 percent of foodborne diseases in the U.S. Human and warm-blooded animals commonly find the organisms in the intestine and feces. Shigellosis is the name of the infection carried by the food. It is characterized by watery diarrhea caused by a bacterium- generated toxin, which reverses water absorption back into the bloodstream. Water moves into the large bowel causing watery diarrhea. Diarrhea, fever, abdominal cramps, chills, fatigue, and dehydration are symptoms caused by shigellosis disease. The length of the disease is 1 to 7 days, and the total duration depends on the time the patient is treated. This bacterium is popular in ready to eat salads such as potato, chicken, milk, and dairy products, raw vegetables, and food contaminated by feces. Contaminated food and water and food- handlers are sources of transmission. Cooked food should be safe and free from the disease at appropriate temperatures, prevent contamination, and wash food www.candidiasisweb.com with potable water. 6. Staphylococcus aureus. This organism is an anaerobe facultative that produces a heat-stable toxin as it multiplies in foods. The bacterium can develop on cooked and safe foods that are contaminated by food handlers who have not to practice food safety and sanitation as well as personal hygiene. This bacterium produces toxins that cause food poisoning. Their skin, hands, hair, nose, throat, in burns, infected cuts and wounds, pimples, and boils are commonly seen in a person. 40  They live in and around 30% to 50%, including those considered healthy. Extreme nausea, intense stomach pain, vomiting, and diarrhea are the signs caused by staphylococcus aureus intoxication. The length of the disease is 2-4 hours, which can last 1-2 days. In cooked ready-to-eat- foods, the bacteria will grow like luncheon meats, vegetables, and egg salads, meat, poultry, high salt foods, or high sugar and milk and d cedars.sinai.org airy products. Contamination of food is caused by food handlers who do not practice hand washing, by food handler’s saliva while talking and coughing or tasting reuse of spoons and ladles for sampling. Avoid contamination from raw palms, infected cuts, burns, or wounds by food handling. Food handler’s practice by handwashing does not reuse spoons and ladles in food tasting, heat, and cook food properly and keep ready-to-eat food out of the temperature danger zone. 7. Vibrio spp. These are three groups of bacteria belonging to the Genus Vibrio. Which include vibrio cholera, vibrio parahaemolyticus, and vibrio vulnificus. Those are salt resistant and common in seafood. Vibrio spp. foodborne illness manifest symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The period is 2 to 48 hours and lasts 2 to 3days, which could be longer. Vibrio spp. is common in raw fish and shellfish, processed and contaminated by feces and polluted waters. Pathogen transmission can also occur by cross-contamination in foods. Seafood should be prepared at the correct temperature to prevent eating raw or semi-cooked seafood. Food handlers must observe proper personal hygiene and practice the correct handwashing procedure. stopfoodillness.org Foodborne Illness Caused by Parasites Parasites are tiny or microscopic organisms that need to live on or within a living host to survive. Foodborne parasites are important biological hazards. 1. Anisakis ssp. Are the roundworms or nematodes that causing fish infection borne by food. The sizes vary from 1 to 2 inches in length and have the thickness of the human hair. They have beige, ivory, white, gray, brown, or pink colors. Typical signs of this nutritional disease include vomiting and abdominal pain if the parasites include attached to the stomach of the patient. Coughing is the most common 41 symptom if the parasites get stuck to the victim’s throat. The signs are intense pain and fever similar to signs when a person is sick with appendicitis, where the parasites bind themselves in the large intestine. The illness develops in 1 to 2 weeks period. sciencedirect.com Foods usually contaminated with these parasites are fresh or undercooked seafood. The ingestion of parasite- infected fish infects humans with the parasites. In humans, however, they do not complete their life cycles and ultimately die. Seafood should be closely examined to remove parasitic worms and cooked at the proper temperature. 2. Cyclospora cayetanensis. This parasite is usually found in water and can cause food contamination. Recent outbreaks of cyclosporiasis illness have been associated with fresh fruits and vegetables that have been contaminated on the farm. Infection with cyclosporiasis affects the small intestine, causing watery and sometimes explosive diarrhea. Some signs include lack of appetite, loss of weight, bloating, cramping of the stomach, nausea, vomiting, muscle aches, low fever, and fatigue. If the symptoms are not treated the disease persists for many weeks or months. Contaminated soil, raspberries, strawberries, and other formof fresh s produce are sources of parasite infection. Via fecal-oral transmission, the parasite can infect one person to another. Disease symptoms manifest days or weeks after a healthhawaii.gov person consumes infected food. Avoid contaminated foods, water, or food workers. Practicing proper sanitation and buying ready-to-eat food from an inspected and approved establishment is also necessary. 2. Giardia lamblia and Cryptosporidium parvum. The two parasites are microorganisms called protozoans. Giardia can be found in the feces of wild animals, domestic pets, and infected persons. Cryptosporidium is found in contaminated water by cow feces. Both can cause foodborne infection. The common symptom of giardia disease in humans is diarrhea after one week of ingestion of the cyst of giardia and can last as long as a month. The common symptom of the disease cryptosporidiosis is severe watery diarrhea that can last 2 to 4 days. 42  Sources of contamination of these parasites are water and raw food that are polluted with sewage- contaminated with cysts of Cryptosporidium or giardia. Other sources of infection are vegetables that have been applied with manure fertilizer. The infection of the parasites can be prevented by providing potable water in good establishments and practice food sanitation to prevent rapidmicrobiology.com contamination. Food workers should observe good personal hygiene and practice washing hands thoroughly before handling food and after using the toilet. 3. Toxoplasma gondii. The parasitic worm is commonly found in cats, rats, mice, pigs, cows, sheep, chickens, and birds. Toxoplasmosis is the illness caused by the parasite infection. Symptoms of mild cases of the disease are swollen lymph glands, fever, headache, and muscle aches. People who have problems with their immune system or persons who have recent organ transplants can experience severe toxoplasmosis that can result in damage in the eye or brain. Infected babies before birth can be born with mental retardation, blindness, or other serious mental or physical problems. The time duration of illness is 10 to 13 days after infection. frontiersin.org Common sources of contamination with the parasite are red meat like pork, lamb, venison, and beef. Fruits and vegetables are contaminated with feces. Humans can be infected by eating undercooked red meat. To prevent infection do not eat raw and undercooked meat. Wash fruits and vegetables thoroughly before consumption. Washing of hands after handling raw meat and vegetables is very necessary. To prevent cross-contamination from raw food to cook or ready-to-eat food, sanitize utensils, and equipment. 4. Trichinella spiralis. The parasitic worm is a roundworm that causes parasitic infection. The illness caused by the parasite is trichinosis. Symptoms that first appear are nausea, vomiting, diarrhea, and abdominal pain. Later stages of the illness show symptoms characterized by fever, swelling of tissues around the eyes, and muscle stiffness. Time duration is 2 to 28 days after the frontiersin.org 43 consumption of contaminated meat. In severe cases, death can occur. A common source of infection is contaminated pork but can also be in wild-game animals like the bear, wild boar, and walrus. The most effective way to avoid infection is to cook pork and other meats at the proper temperature. Foodborne Illness Caused by Viruses Viruses are somewhat different from other especially bacterial microorganisms. First, they are smaller than bacteria and thus a specific form of the microscope is required to examine them in particular by an electronic microscope. Second, unlike bacteria, to survive, evolve, and reproduce viruses need a living host, whether animal or human. Viruses do not spread in food. They are usually transferred from one food to another, from a food worker to food, or from water contaminated supply to food. Three major viruses that are common in the foodservice industry’s concern: Hepatitis A, Norwalk, and Rotavirus. 1. Hepatitis A. A virus is an illness transmitted by food that inhabits the infected host for up to 6 weeks without showing symptoms of the disease. Food workers can become infectious for weeks before symptoms appear and for two weeks after symptoms of the disease appear. It is the time when the infected food worker may contaminate the food by not washing hands and nails properly. The virus is very immune and can survive for several hours in a suitable climate. The exhaustion in the infected person. The disease development results in liver swelling and yellowing of the eye and skin (jaundice). The time infection duration in the host is 15-50 days. A mild case of hepatitis infection usually lasts several weeks and for several months, the more severe case occurs. Sources of contamination of Hepatitis A virus are from raw and slightly cooked seafood, raw vegetables harvested in polluted water, and infected food workers. It is important that food is treated and properly cooked. Do not eat raw seafood and raw vegetables. Food handlers should practice good personal hygiene and thoroughly wash their hands before handling the food. muskokatoday.com 44  2. Norwalk virus. Norwalk virus. Norwalk virus is a common foodborne virus that causes foodborne infections. Symptoms associated with infection with the Norwalk virus include nausea, vomiting, diarrhea, abdominal pain, which may be followed by headache and fever. A mild, brief illness typically develops 24 to 48 hours after infection will last around 1 to 3 days. Serious disease happens very rarely. A viral infection is caused by the ingestion of Norwalk virus-infected food and water via fecal matter. Food must be properly handled and cooked at the proper temperature. Avoid ingestion of raw seafood and use potable water to wash them. Food handlers should exercise good personal hygiene and thoroughly wash hands before handling food and after using the toilet. creative-biolabs.com 3. Rotavirus. Group A Rotavirus is the main cause of the Gastroenteritis Rotavirus disease. This category A Rotavirus was the virus that infects infants and children who experience serious diarrhea. In the United States, there were over 3 million cases of Rotavirus Gastroenteritis that occur annually. Vomiting, watery diarrhea, and low fever are usually the symptoms of Rotavirus Gastroenteritis. Persons infected with Rotavirus can experience symptoms from mild to severe. Duration varies from 1 to 3 days when it starts with vomiting followed by 4 to 8 days of diarrhea. Food contamination may occur via infected food workers, especially in foods that do not require cooking such as salads and fruits. The most common means of contamination with Rotavirus is contracting person to person through hands contaminated with the virus. Foods must be treated properly and cooked at the proper temperature to avoid viral infection. Food staff/workers must 45 practice good personal hygiene and perform rigorous washing of hands and fingernails before handling food and after using the toilet. 2. Chemical Hazard in food joins two distinct groups. They are man-made chemicals and chemicals that exist naturally. Man-made Chemicals These are harmful substances that are applied to foodstuffs. They are called man-made because they are produced by humans to increase the shelf-life of a food item, enhance its flavors, and destroy pests that are harm valuable crops. Among them are:  Food additives – these are used to improve the tastes and appearance of the food including food coloring, salt, and other flavors.  Food preservatives – these are used to increase the shelf-life of food items, including phosphates, sodium nitrate, and others. These products should be used properly in food preservation. If those food products are not properly measured and used for more than what is needed, the result for the person who ingested it would be fatal.  Pesticides – these products are often sprayed in fresh fruits and vegetables before harvesting. The goal is to repel pests and other insects from destroying the fruits or vegetables. In a situation where the fruit or vegetables are unwashed and eaten by humans when the pesticide is still present, the outcomes can be fatal. dailymail.co.uk analyteguru.com wtamu.edu foodchemlinked.com 46 Natural Occurring Food Chemicals Three common naturally occurring food chemicals food allergens, shellfish toxins, and mycotoxins, which are dangerous to humans once ingested. 1. Food allergen For some food products, a food allergen is a chemical that triggers an allergenic reaction to a person. It should be remembered that certain individuals are allergic to some food types while others may not be affected by these food products. Allergic reactions will occur after the ingestion of the allergen. Some common food allergy symptoms are hives: lip swelling, tongue and mouth swelling, breathing difficulties, or wheezing; vomiting, abdominal pain, and diarrhea. Such symptoms can happen in as little as five minutes. In extreme cases, a life-threatening allergic reaction called anaphylaxis causes scratching and urination, throat swelling, respiratory difficulty, reduced blood pressure, and unconsciousness. Eggs, peanuts, wheat proteins, tree nuts (walnuts, macadamia), crabs, shrimps, squids, octopus, fish, clams, mussels, oyster, and chicken are among the foods that typically cause allergic reactions. Many foodalleryexhibitionwodpress.com allergens of these foods can be lethal even though they are consumed in smaller amounts. 2. Shellfish toxins There are also toxins to the shellfish. Paralytic Shellfish Poisoning (PSP), Diarrhea Shellfish Poisoning (DSP), Domoic Acid Poisoning (DAP), and Neurotoxic Shellfish Poisoning (NSP) are the most severe diseases. The disease’s first signs are numbness in the lips, tongue, and fingertips. When the illness progresses symptoms include numbness in the arms, legs, and neck, lack of muscle coordination, and difficulty in breathing and muscular paralysis during advanced stages of the poisoning. Such toxins are derived from toxic algae called dinoflagellates. These dinoflagellates are microscopic and float freely in the water. They have been absorbed by certain types of newsfeed.ph shellfish while in the water. Eating such 47 contaminated shellfish will ultimately lead to toxicity caused by toxins from shellfish. Among the shellfish which are common sources of dinoflagellates are mussels, clams, oysters, and scallops. In the case that the poisoning is confirmed, avoid consuming these kinds of shellfish until a health authority will declare that they are safe. Similar poisoning in the Philippines is known as the “Red Tide." Red tide is named for red-colored dinoflagellates that have been found in the sea, causing the water to turn red. They are consumed by shellfish and when eaten in large amount can be fatal to humans. 3. Mycotoxins The population of mycotoxins is the fungi, molds, yeast, and mushrooms. In an event that they grow from food items, this organism produces a chemical compound called mycotoxins. Most common foods containing mycotoxins are milk, meats, or eggs from animals that had been fed contaminated grains, cereals, corn, peanuts, and walnuts. newsfoodmagazine.com Symptoms of this type of poisoning include pre-stage haemorrhage, damaged liver, fluid build-up in the body, intestine injury, spleen injury, thymus injury, cancer, and death. Mycotoxins' most common prevention is to keep nuts, corn, and maize products dry. If these types of food products are exposed to water or humidity, the best option will be to discard them particularly away from animals that might eat them and become contaminated. 3. Physical Hazard These are risks from foreign items that are either involuntary or deliberately mixed in the food. Among them are broken glasses, fragments in foods of metal obtained when opening a canned food item, tiny sharp bone fragments that can cause damage in the mouth area, and others. Physical hazards are a common sign of bad food handling practices rendering food safety workers not properly briefed or trained. These food items were medcrave.com 48 properly washed to prevent physical hazards, thoroughly check food items for the presence of those hazards. Another important aspect is that the employees who are indirectly in contact with the food should be adequately qualified to avoid combining global hazards with food products in their work. Eventually, when they work in the kitchen, they discourage food service workers from wearing jewelry, particularly hand jewellery, except for a simple band. Apply Your Knowledge As the deep fat fryer was being refilled by a new employee, some excess cooking oil was spilled on the floor. Because of the slippery floor, the cook fell later that morning. The cook was in severe pain and could not get back to work. 1. What caused the accident? ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 2. What treatment should be extended to the cook? ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 3. How can fells such as this be prevented? ________________________________________________________________ ________________________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ 49  Assess Your Knowledge Part 1: Short Quiz Select the best answer from among the given choices. Write the letter of your choice on the blank provided on the left. ________1. Bacteria are one of the most common causes of foodborne disease in a food establishment because: a. Under ideal conditions, they can grow very rapidly. b. Bacteria are found naturally in many foods. c. Bacteria can be easily transferred from one source to another. d. All of the above. ________2. It refers to single-celled microorganisms that require food, moisture, and warmth to multiply. a. Bacteria b. Parasite c. Virus d. Prion ________3. Which of the following is NOT considered a potentially hazardous food group? a. Red meats b. Fish and shellfish c. Poultry and eggs d. Dried grains and spices ________4. Which of the following groups of hazards are most likely to cause a foodborne disease outbreak? a. Bacteria and viruses b. Parasites and molds c. Vibrio spp. and Shigella spp. d. Chemical and physical hazards. ________5. What bacteria can survive the temperature within arange of 32oF (0oC) to 70 oF (21 oC)? a. Mesophilic bacteria b. Psychrophilic bacteria c. Thermophilic bacteria d. All of the above 50  ________6. Which of the following bacteria produce a toxin that is mist likely to cause death if consumed? a. Campylobacter jejuni b. Clostridium botulinum c. Shiga toxin-producing E. coli d. Listeria monocytogenes ________7. It is caused by eating food that contains a harmful chemical or toxin produced by bacteria or other sources. a. Infection b. Toxin-mediated infection c. Intoxication d. All of the above ________8. Which of the following group is NOT susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women ________9. If a utensil is sanitary it: a. Is free of visible soil b. Has been sterilized c. Is a single-service item d. Has had disease-causing germs reduced to a safe level ________10. Which of the following is not the source of food contamination? a. Air b. Water c. Soil d. None of the above Part 2: Journal Writing 1. What is your opinion on canned food or preserved food consumption? Are these foods useful for human consumption and safe for health? Why? (See Journal Rubrics in Unit 1, p.9.). You may add additional paper for your reflections. __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ 51  __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ Part 3: Research Find out recent reports in the web on 2019 Novel Coronavirus (Covid-19). Based on the description of the incident or outbreak, answer the following questions to the best of your ability: (Please see Rubrics for Research Paper in Unit 1, p.10.) 1. What brought about the incident or outbreak? 2. How was it controlled? 3. Who were responsible in investigating the case? 4. Were there remedial actions taken in preventing their occurrence? Were the community given guidelines to control the hazards? References Environmental sanitation. Retrieved from https://www.who.int McSwane, D., Rue, N., & Linton, R. (2008). Essentials of food safety and sanitation. New Jersey: Pearson Education. Orsorno, R., & Bajao, G. (2019). Risk management as applied to safety, security, & sanitation. Manila: Wiseman’s Books Trading. Perdigon, G., Claudio, V., & Chavez, L. (2006). Food, water and environmental sanitation & safety for hospitality and industry and institution. Manila: Merriam- Webster Bookstore. Somoray, A. M. (2020). Risk management as applied to safety, security, & sanitation. Manila: Unlimited Books Library Services & Publishing. 52