BIOL1201 L1-Introduction to Food Safety PDF

Copyright notice This set of lecture notes contains copyrighted materials from various authors/publishers. The use of these material is exempt from the local copyright law based on the fair use policy, which stipulates that the copyrighted materials can only be accessed within the educational...

Copyright notice This set of lecture notes contains copyrighted materials from various authors/publishers. The use of these material is exempt from the local copyright law based on the fair use policy, which stipulates that the copyrighted materials can only be accessed within the educational institution’s intranet, i.e. HKU Moodle. If you are not the original copyright owner, uploading this file to places other than HKU Moodle (e.g. CourseHero) is an act of copyright infringement, and YOU will be liable for the consequences of such act. Please use the materials responsibly.  BIOL1201 Introduction to Food and Nutrition 1. Introduction to Food Safety Dr. Daphne Wu School of Biological Sciences G/F Kadoorie Biological Sciences Building [email protected] Learning outcomes: By the end of the topic, you should be able to: recognise the impacts of food safety problems on health and nation identify three types of food hazards 2 Contents What is Food Safety? Classification of Food Safety Hazard Consequences of Food Safety Incidents 3  What is food safety? a science-based discipline, process or action that prevents food from containing substances that could harm a person’s health 4 Why should we know about food safety? Food is the third most basic human need, after air and water Sustainable Food safety is a fundamental part of food security (SDG2) and contributes to human health (SDG3). SDG 2: "End hunger, achieve food security and improved nutrition and promote sustainable agriculture“ SDG 3: “Ensure healthy lives and promote well- being for all at all ages” Food safety also contributes to economy-related goals quality, 5 Who’s responsible for food safety? From farm to table, unsafe at any point in the supply chain. Ways of foods become unsafe Contaminants may enter food commodities from the soil, water, air or equipment used during production and processing Improper food storing Unhygienic handling of food and transportation Everyone who who produces, processes, processes etc transports, stores, prepares, serves, produces , and consumes food needs to use practices that keep foods safe. , 6 Food safety from farm to table Examples of contaminants Environmental contaminants Industrial and consumer chemicals in air, soil and water Unauthorized veterinary medicines Prohibited use in food- Natural toxins producing animals From fungi, algae or ↳ex attibiotics growth hormone toxic : , , plants and sea plankton Process contaminants Formed during processing Microorganisms ↳ overburns meat From the environment, processing equipment, food handler ↳ ex : probiotics (H) e coll. (f 7 mold (-) Which of the following food safety issues concerns you the most? A. Antibiotic, hormone or steroid in meat B. Pesticide residues C. Environmental pollutants in foods D. Food additives E. Food poisoning from microorganisms F. Natural toxicants (e.g. mushroom toxin) Main food-related topics that concern Europeans the most, % of respondents (European Commission, 2019) 8 Contents What is Food Safety? Classification of Food Safety Hazard Consequences of Food Safety Incidents 9 What is Risk and Hazards?  A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers.  Risk is defined as the probability of an adverse outcome based upon the exposure and potency of the hazardous agent(s). how toxic severe , a prece of hour lower risk physical nazard 10 adding sodium nitrites Risk-based approach to food safety  A food safety hazard: any agent with the potential to cause adverse health consequences for consumers  Impossible to inspect and test every foods on the markets for all possible hazards  Application of science to prioritize and anticipate food safety hazards to reduce the likelihood of food safety problems  Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food Types of Food Safety Hazard biological, chemical and physical hazards; and hazards from food allergens 11  Biological hazards are biological agents that have the capacity to cause harmful effects in humans. Bacteria Virus Parasites Moulds Biological hazards may cause food poisoning symptoms within a short period of time https://www.cfs.gov.hk/english/consumer_zone/foodsafety_bh.html 12 Examples of pathogenic bacteria Vibrio parahaemolyticus Salmonella Bacillus cereus Staphylococcus aureus Escherichia coli Clostridium botulinum 13 Examples of viruses Norovirus Hepatitis E virus #GE Avian Influenza Virus raccine : AdB 14  Chemical hazards Some natural toxins produced by G fugus in the environment (e.g., mycotoxins) classily as bio schem hazards Food contaminants from industrial wastes (e.g. Heavy metals) Pesticide Residues (e.g. Dichlorodiphenytrichloroethane (DDT)) Jodium Food Additives (e.g. Nitrites)-ex hotdog : ↳ clostridium growth Toxicants formed during food processing (e.g. Acrylamide) https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_04_02.html 15 Chemical hazard failure liver Ethylene oxide in samples of canned pasta sauce (May 30, 2024) True Natural Goodness Organic Turmeric Powder due to Elevated Levels of Aflatoxin (27 July 2021) 16 Physical hazard Foreign materials unintentionally introduced to food products Metal fragments in ground meat Naturally occurring objects that are hazardous to the consumer bones in fish 17  Physical Hazard MAMA Oriental Style Instant Noodles with Tom Yum Pork Flavour due to the Possible Presence of Glass (12 Oct 2021) SuperValu Long Grain Rice due to the Possible Presence of Wood Fragments (12 Oct 2021) Tesco Cottage Pie Mini Meal Adventures Baby Food Due to the Possible Presence of Pieces of Blue Plastic (11 Jun 2021)  Toblerone Milk Chocolate with Honey and Almond Nougat suspected to contain Plastic Foreign Matter (Jan 22, 2024) ex piece of hair : a https://www.fsai.ie/news_centre/food_alerts.html?page=1 https://www.cfs.gov.hk/english/whatsnew/whatsnew_fa/2024_542.html 18 Undeclared Food Allergen  Undeclared allergen (Milk) in 鐵尺本館 fresh bottled Coconut Juice (June 24, 2024) https://www.cfs.gov.hk/english/whatsnew/whatsnew_fa/2024_558.html 19  Types of Food Safety Hazard Hazards Examples Biological Mainly microorganisms Bacteria, yeasts, moulds, viruses and parasites Fungus Chemicals present in Natural toxins, mycotoxins and pesticide residues food at levels that can be Chemical Detergents, sanitising agents, bleaching agents, and hazardous to humans insecticides Wood, glass or metal chips from damaged tools or The presence of foreign Physical utensils objects Accessories worn by food handlers, hair or plasters Cereals containing gluten; crustacea and crustacean Immune system's products; eggs and egg products; fish and fish products; Food reaction to certain peanuts, soyabeans and their products; milk and milk allergens substances or products; tree nuts and nut products ingredients in foods https://www.cfs.gov.hk/english/school/food_safety_basics.html 20 Which hazard does Fukushima radioactive water belong to? CHEMICAL HAZARD Biological Physical Chemical 21 Have you eaten any seafoods from Japan since the release of nuclear wastewater in August 2023? 22  Types of Food Safety Hazards – Maybe more than one in food after processing > - more physical hazzard contaminated with bacteria - most commonly E. coli strain② O157:H7 and Salmonella enterica bloody diarrhea from human or animal excrement. Pesticide residues in Chinese flowering cabbage, Chinese white cabbage, spinach, water spinach (Ong Tsoi), garland chrysanthemum (Tong Ho), Leafy greens matrimony vine (Ningxia goji) and Chinese kale. Nitrate naturally in leafy vegetables such as naturally spinach and lettuce Earhnogenic https://www.scmp.com/lifestyle/health/article/1755373/10-riskiest-foods-eat-and-how-sick-they-can-make-you 23 More than one hazards in food Salmonella contamination via external faecal contamination of the shells, or from infected reproductive tissues of poultry prior to shell formation. Sudan IV ↳use of coloring > - food additive (yellow/red) Eggs https://www.scmp.com/lifestyle/health/article/1755373/10-riskiest-foods-eat-and-how-sick-they-can-make-you 24 Contents What is Food Safety? Classification of Food Safety Hazard Consequences of Food Safety Incidents vomithag fever 25 Consequence of food safety incidents Biological hazard Salmonella and E. Coli can cause diahrroea Physical hazard Glass and sharp can cause physical damage of body tissues injury Chemical hazard iron Nitha (? ) If Spinach-high in Nitrate - mote toxic cuz turns to mix w/ Or ↳ don't leave it overnight can cause methaemoglobinaemia: hypoxia, blue baby syndrome form nitrosamines in meats which is potent carcinogen Aflatoxin induces genetic changes in target liver cells mold 26 Food safety incidents Foodborne illness outbreaks in China, 2000-2014 Int J Clin Exp Med 2017;10(3):5821-5831. 27  ↳not only caz where Need license to cut fish in Japan) Foodborne illness outbreaks in China, 2000-2014 Int J Clin Exp Med 2017;10(3):5821-5831. 28 Food safety incidents Sudan IV Banned, potential carcinogenic effects Sudan IV 29 30 Food safety incidents Clenbuterol and ractopamine β-adrenoceptor agonists Clenbuterol is banned in the swine and poultry business in the US and China ↳ meat more leaner Ractopamine is allowed in some countries, e.g. USA an outbreak in 2001, and stopped from being imported into China in 2009 31 Food safety incidents 32 33 34  onl cost cutting > - to clean the truck before and to transport cooking https://www.youtube.com/watch?v=eNYMmhaLleg https://www.scmp.com/yp/discover/news/asia/article/3270268/food-safety-scandal- 35 hits-china-discovery-cooking-oil-transported-containers-also-carrying-fuel  Bacteria vomitting dietra , https://www.cfs.gov.hk/english/press/20240716_11071.html 36 37 38 Bongkrekic acid https://www.youtube.com/watch?v=0FK0cgjFdyw bongkrakic acid food poisoning > 39 https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_213_01.html Inspection of aquatic products imported from Japan https://www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html 40 https://www.info.gov.hk/gia/general/202405/10/P2024051000480.htm https://www.bbc.com/news/world-asia-66106162 41 Will you eat more seafoods imported from Japan after resuming Japanese seafood imports? https://www3.nhk.or.jp/nhkworld/en/news/20240920_19/ 42 Summary of the importance of food safety control Harm human and increase medical burdens, unsafe food can cause > 200 diseases, from diarrhoea to cancers 1.6 M people get sick due to unsafe food daily ~ 600 M (~1 /10 people) fall ill after eating contaminated food each year, resulting in 0.42 deaths (WHO, 2023) 340 children < 5 ys of age die (30%) due to preventable foodborne diseases, on average, daily carry 40% of food borne disease burden Loss of reputation Economic loss Legal responsibility 43 Further reading Centre for Food Safety. (2023) Risk Assessment in Food Safety. https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs.html Centre for Food Safety. (2022) Food hazards and food contamination. https://www.cfs.gov.hk/english/trade_zone/safe_kitchen/Food_hazards_and_food_contam ination.html World Health Organisation. (2022) WHO global strategy for food safety 2022-2030: towards stronger food safety systems and global cooperation. https://www.who.int/publications/i/item/9789240057685 44