Food Safety and Quality Management - Lecture 6

Food Safety and Quality Management BT404 Revision Lecture 6 Dr. Salma Nabhan Salman Fall 2024 2nd Nov. 2024 This year World Food Day With the theme ‘Right to foods for a better life and a better...

Food Safety and Quality Management BT404 Revision Lecture 6 Dr. Salma Nabhan Salman Fall 2024 2nd Nov. 2024 This year World Food Day With the theme ‘Right to foods for a better life and a better future’ Everyone should have access to enough 🥦 nutritious 🥔 affordable 🍎 safe 🍇 sustainable foods. FAO 2024 2  Food Safety  Food safety refers to the scientific methods and practices used to handle, prepare, and store food in ways that prevent foodborne illnesses.  It aimed at ensuring that : 1. Food is safe to eat 2. Free from harmful contaminants such as bacteria, viruses, parasites, and chemical substances.  beneficial microorganisms in the food industry. 1. such as Lactobacillus (used in yogurt production) 2. Saccharomyces cerevisiae (used in bread and beer production). 3. Acetobacter: Involved in the production of vinegar through the fermentation of ethanol. 3  Studying food safety is crucial for several reasons: 1. Protection from Foodborne Illnesses Food safety practices help prevent foodborne illnesses caused by pathogens like Salmonella, E. coli, and Listeria. These illnesses can lead to severe health issues and even death. 2. Public Health and Safety Contaminated food can cause outbreaks that affect large populations, leading to significant health care costs. 3. Economic Impact Foodborne illnesses can have a substantial economic impact, including medical expenses, lost income, and costs associated with food recalls and legal actions. 4 4. Consumer Confidence Maintaining high food safety standards builds consumer trust in food products and brands. This confidence is vital for the success and reputation of food businesses. 5. Regulatory Compliance Understanding food safety is necessary for complying with national and international regulations. Non-compliance can result in legal penalties and loss of market access. 6. Sustainable Food Production Safe food handling and processing practices contribute to sustainable food production by reducing waste and ensuring that food remains safe throughout the supply chain. 5 Food Safety and Food Quality 6  Who ensures our food is safe? "Food safety is everyone's business”. Everyone who produces, processes, transports, stores, prepares, serves, and consumes food needs to use practices that keep foods safe Governments play a key role in creating laws, enforcing regulations, inspecting food, educating the public, and handling food safety emergencies. National and International Food Control Systems They play a pivotal role in protecting consumer health, ensuring fair practices in the food trade, and fostering economic opportunities. 7 Food Standards Effective food standards and control systems are required to integrate quality into every aspect of food production and service, to ensure the supply of hygienic, wholesome food as well as to facilitate trade within and between nations. There are four levels of standards which are well coordinated. a. Company Standards. b. National Standards c. Regional Standards d. International Standard 8  National food International food control system control system ensuring that food produced, harmonize food safety standards imported, and consumed within a across countries to facilitate country is safe and meets local international trade and ensure standards global food safety. Governed by national laws and Governed by international regulations specific to the standards and guidelines, such as country those set by the Codex Alimentarius Commission The U.S. Food and Drug Administration (FDA), the Codex Alimentarius, World Health European Food Safety Authority Organization (WHO), and the (EFSA), and the Egyptian Food and Agriculture National Food Safety Organization (FAO). Authority (NFSA). 9 In Egypt, the primary national food control system is managed by the National Food Safety Authority (NFSA). Established under Law No. 1 of 2017, the NFSA is responsible for setting mandatory food safety criteria, inspecting and controlling food products, and ensuring compliance with international standards. The NFSA works in collaboration with various stakeholders, including the Food and Agriculture Organization (FAO), to enhance food safety measures and align them with global best practices. 10 The European Union’s Rapid Alert System for Food and Feed (RASFF) (RASFF) is a crucial tool established by the European Union to ensure the safety of food and feed. Description: RASFF is a tool used by EU member states to exchange information about food safety risks This system allows authorities to take rapid action to mitigate potential health hazards. Function: When a member state identifies a food safety risk, it notifies the RASFF, which then alerts other member states to take appropriate actions. Impact: Enhances the ability to respond quickly to food safety emergencies, preventing contaminated products from reaching consumers. 11 Case Studies solved by RASFF 1.Salmonella in Sesame Seeds (2020): In 2020, several European countries reported cases of Salmonella contamination in sesame seeds imported from India. The RASFF system facilitated the rapid exchange of information, leading to the withdrawal of contaminated batches from the market across multiple countries. This swift action helped prevent further spread of the contamination and protected public health. 12 2. Aflatoxins in Peanuts (2019): A batch of peanuts from Argentina was found to contain high levels of aflatoxins, a potent carcinogen. Through RASFF, the information was quickly shared among EU member states, resulting in the immediate recall of the affected products. This case highlights the system’s effectiveness in managing risks associated with imported food products. 13 Discuss the four main types of food hazards (biological, chemical, physical, and allergenic). Provide examples for each type and explain how they can impact food safety and public health. 14  Physical Hazards  is any physical material not normally found in food, or a naturally occurring object which causes illness or injury and includes wood, stones, parts of pests, hair etc.  Health impact: These types of contaminants can cause: Cuts to the mouth and gums. Damage to teeth. Injury to the throat, oesophagus (food pipe), stomach and intestines. Some people may require surgery to remove the offending item. Choking, which can be fatal.. 15  Common Physical Hazards include Glass Chipped pieces of packaging material Metal shavings from cans and foils Stapler pins Blades Lint and threads Band- aids Hair Finger nails Bones Jewellery piece 17  How to reduce physical  Reducing hazards? physical food hazards is crucial for ensuring food safety.  Good Personal Hygiene Trimmed Fingernails, Hair Restraints: Wear hats, hairnets, and beard restraints to prevent hair from falling into food.  Equipment Maintenance and Facility Upkeep Regular Inspections: Frequently inspect equipment for wear and tear, and replace any damaged utensils or machinery. Cleanliness: Maintain a clean working environment to prevent contamination from foreign objects.  Implementing a HACCP Plan Hazard Analysis: Identify potential physical hazards in the food production process. Critical Control Points: Establish points in the process where hazards can be prevented or eliminated. Monitoring Procedures: Regularly check these control points to ensure they are effective.  Staff Training and Awareness  Use of Detection Technologies Metal Detectors and X-ray Systems: Implement advanced technologies to detect and remove physical contaminants like metal, glass, and stones from food products  The role of X-ray inspection in food safety  X-ray inspection technology is highly effective in detecting food safety issues, particularly foreign body contaminants.  High Detection Rates: X-ray systems can achieve high detection rates, often cited around 99% for certain contaminants.  X-ray inspection is capable of detecting a wide range of contaminants, including metal, glass, stone, and some plastics. This makes it a versatile tool in ensuring food safety.  The effectiveness of X-ray detection can be influenced by factors such as # the type of food product, #packaging material, # and the specific contaminant being detected.  Using X-ray inspection technology helps food manufacturers comply with food safety regulations and standards, reducing the risk of product recalls and ensuring consumer safety Case Study: Glass Fragments in Baby Food In 2016, a major baby food manufacturer had to recall several batches of its products after reports of glass fragments being found in the jars. The contamination was traced back to a defect in the glass jars used for packaging. This incident underscored the importance of quality control and regular inspection of packaging materials.  Chemical Hazards  are chemicals or deleterious substances which may be intentionally or un-intentionally added to foods. This category of hazards includes pesticides, chemical residues, toxic metals, polychlorinated biphenyls, preservatives, food colours and other additives.  Health impact: Acute poisoning, long-term health effects like cancer.  Process Induced Chemical Contaminants include : Toxic metals in the catering set up or supply chain Pesticides, Colorants Cleansing products and sanitizers Equipment lubricants Chemical Food Additives, Preservatives  Natural Chemical Contaminants include : Domoic Acid from Marine Algae Histamine / Scombroid poisoning from fish 22  How to reduce chemical hazards?  Source Control Use Certified Suppliers: Source raw materials from suppliers who follow good agricultural and manufacturing practices. Pesticide Management: Ensure that pesticides are used according to regulations and guidelines to minimize residues..  Good Manufacturing Practices (GMP) Sanitation: protocols to prevent contamination from cleaning agents and other chemicals. Equipment Maintenance: Regularly inspect and maintain equipment to prevent chemical leaks and contamination  Proper Storage and Handling Labeling: Clearly label all chemicals and store them separately from food products. Temperature Control: Store food at appropriate temperatures to prevent the formation of harmful chemical by-product  Monitoring and Testing Regular Testing: Conduct regular testing of food products for chemical residues and contaminants. HACCP Implementation: Use Hazard Analysis and Critical Control Points (HACCP) to identify and control potential chemical hazards in the food production process.  Regulatory Compliance Follow Regulations: local and international food safety regulations and standards, such as those set by the FDA and WHO12. ISO/IEC 17025:2017: Ensure that laboratories conducting chemical testing are accredited to ISO/IEC 17025:2017, 24 Case Study: Melamine Contamination in Infant Formula In 2008, melamine, a chemical used in plastics and fertilizers, was found in infant formula in China. The contamination was intentional, as melamine was added to artificially increase the protein content of the formula. This led to kidney damage in thousands of infants and several deaths. The incident highlighted the need for stringent regulatory oversight and testing of food products 25  Biological Hazards Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are the most common type of contamination and the major concern in food processing because they cause most food borne illness outbreaks. These hazards can be introduced into the food product by people (most often, improperly washed hands), insects, animals, plants, wind and water. Health impact : Foodborne illnesses Biological hazards include: bacteria eg: Salmonella spp, E.coli viruses eg: Hepatitis A virus, Norwalk virus, Rotavirus parasites eg: Toxoplasma gondii, Cryptosporidia, Giardia spp., fungi (molds and yeasts) Candida, Aspergillus sp., https://www.youtube.com/watch?app=desktop&v=L3pI6CIST 27 ZE Biological Hazards causes: Food Borne Infections result when a person consumes food containing pathogens; which grow in the human intestine and cause discomfort or disease. Typical symptoms of a ‘food borne Infections’ do not appear immediately. Food Borne Intoxications result when a person consumes food containing toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food borne Intoxication’ appear quickly. Food Borne toxin – mediated infections result when a person consumes food containing toxins produced by the pathogens in it; which grow in the human intestine and produce toxins that cause discomfort or disease. 28 Some physical hazards can also be biological and chemical contaminants, e.g. rat droppings and plastic. 29 Visible and Invisible Hazards Aspect Visible Hazards Invisible Hazards Hazards that can Hazards that cannot be be seen with the seen without specialized Definition naked eye. equipment or testing. Physical objects Microbial contamination like glass shards, (bacteria, viruses), metal fragments, chemical residues Examples or hair. (pesticides, toxins). Easily detected Requires laboratory through visual analysis or specialized Detection inspection. testing methods. 30  Conditions favouring growth of Microorganisms FAT TOM Pathogens need six conditions to grow. These can be remembered by the acronym FAT TOM Conditio Definition ns Food Food borne Microorganisms draw nutrients from Potentially hazardous foods Acidity Food borne Microorganisms grow well between the pH range of most foods Temperatur Microorganisms grow well between the temperature e range of 5⁰C – 60⁰C, most commonly known as the ‘Danger Zone’ Time Microorganisms need sufficient time to grow; when exposed to the ‘Danger Zone’ Oxygen Microorganisms require oxygen in free or combined state; to favor their growth 31 Case Study Salmonella Outbreak in Peanut Butter In 2008-2009, a major Salmonella outbreak in the United States was traced back to contaminated peanut butter produced by the Peanut Corporation of America. The outbreak resulted in over 700 reported cases of illness and nine deaths. The contamination was due to poor hygiene practices and inadequate testing procedures at the manufacturing facility. 32  Allergens hazards  Allergen Hazards: Proteins in foods that can cause allergic reactions in sensitive individuals.  They are those caused by food allergy. It is an abnormal response to a food triggered by your body’s immune system. Allergic reactions to food can sometimes cause serious illness and death. 33 Food Allergies: The “Big 9” A food allergy is a potentially serious response to consuming certain foods or food additives. For those who are sensitive, a reaction can occur within minutes or hours, and symptoms can range from mild to life- threatening. The nine leading causes of food allergies identified in the US are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. USDA’s Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA) both have 34 Allergens Cereals containing gluten Sulphite in concentrationsTree nuts and nut products of 10 mg/kg or more Allergen Crustacea and products s Milk and milk products of these Eggs and egg products Fish and fish products Peanuts, soybeans and 35 products of these.Case Study Allergenic Hazards Undeclared Allergens in Packaged Foods In 2015, a series of recalls were issued for various packaged foods due to undeclared allergens, such as peanuts and tree nuts. One notable case involved a popular brand of granola bars that failed to list peanuts as an ingredient. This led to several allergic reactions, some of which required hospitalization. The incident highlighted the critical need for accurate labeling and allergen management in food production. These case studies illustrate the importance of rigorous food safety practices and the potential consequences of lapses in these areas. 36 How to reduce allergenic hazards Provide Safe, Wholesome Food to the Marketplace Allergen policy and program Risk Assessment Formulation Control Ingredient Management Process Controls Packaging Management Label Control Both producers and consumers must be educated about the most common food allergens 37 Risk Assessment Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state – Who W5 & – What How – When – Where – Why – How 38  The link between Hazard, Risk and Control Hazard: A potential source of harm or adverse health effect on a person or persons. For example, the presence of Salmonella bacteria in raw chicken. Risk: The likelihood that a hazard will cause harm in the actual circumstances of use. For example, the risk of foodborne illness from consuming undercooked chicken contaminated with Salmonella. Control: Measures implemented to prevent, eliminate, or reduce the hazard to an acceptable level. For example, cooking chicken to an internal temperature of 74°C (165°F) to kill Salmonella bacteria. Example: Hazard: Presence of E. coli in raw vegetables. Risk: High risk of foodborne illness if vegetables are consumed raw without proper washing. Control: Implementing good agricultural practices (GAPs) to prevent contamination, thorough washing of vegetables, and educating consumers on safe handling practices. Aspect Hazard Contaminant Food Adulterant Food Poisoning Any biological, Unwanted Intentional addition chemical, or Illness caused by substances that of inferior or Definition physical agent in consuming accidentally enter harmful substances food that can cause.contaminated food.food.to food.harm Biological: - Biological: - Economic: Water - Bacterial: - Salmonella, E. Pathogens (E. coli, in milk, cheaper oils Salmonella, coli,Chemical: Listeria),Chemical: in olive oil, Harmful: Campylobacter. Examples Pesticides, Heavy metals, Toxic dyes in spices, Viral: Norovirus, additives. Physical: mycotoxins, non-food grade Toxin-induced: Glass, metal Physical: Dirt, hair, chemicals Botulinum toxin fragments insects Symptoms range Can lead to Compromises food Reduces nutritional from mild foodborne illnesses, safety and quality, value, poses health discomfort to Impact injuries, or long- leading to health risks, and leads to severe, life-.term health issues.risks.legal consequences threatening.conditions Naturally occurring Accidental presence Intentional addition or introduced during production, for economic gain Result of ingesting Occurrence during food processing, or or appearance.contaminated food processing and.handling.improvement  ?What is Food Hygiene Food hygiene is more than just cleanliness; it includes all practices : involved in Protecting food from risk of Contamination, including harmful bacteria, Poisons and foreign bodies Preventing any bacteria present multiplying to an extent which would result in the illness of Consumers or the early spoilage of.food Destroying any harmful bacteria in the food by thorough cooking or.processing FOOD HANDLING AWARENESS  ,Foodborne illness A foodborne illness, also known as food poisoning, is an illness caused by consuming contaminated food or beverages. It is typically transmitted through pathogens such as bacteria, viruses, and parasites, or through toxins.produced by these organisms Main factors include improper food handling, inadequate cooking, poor personal hygiene, cross-.contamination, and improper storage temperatures Causes of Food Poisoning Bacteria and their poisons.1 Viruses.2 Chemicals (insecticides, weed-killers, etc.).3 Metals (lead, copper, mercury etc.).4 Poisonous plants (deadly nightshade, toadstools, etc.).5 BACTERIAL FOOD POISONING IS THE MOST COMMON AND CAN BE FATAL Bacteria – Spoilage bacteria Pathogenic bacteria (harmful) - can spread very easily and cause food poisoning. There may be no.evidence of spoilage on the food itself Helpful bacteria – these are used to make cheese,.yoghurt, ferment meat for salami  There are two main types of bacteria which cause problems :for the food industry Food Spoilage Bacteria.1.Spoilage bacteria - these bacteria can affect the quality of a food product.Signs of spoilage in food are evident Can be assessed using our senses to find out any changes in smell,  taste, texture or appearance Not usually harmful to humans Cause food to go off.Physical change causes smell, colour or texture of food to change  ,Examples: Pseudomonas spp., Lactic Acid Bacteria (LAB) ,Gram-positive bacteria such as Staphylococcus aureus Bacillus spp  CONTROL METHODS FOR FOOD SPOILAGE Controlling food spoilage involves various methods to inhibit the growth of spoilage microorganisms and extend the shelf life of food. Here are some key control methods: 1. Temperature Control 2. Drying: Reducing the water content in food inhibits microbial growth. 3. Chemical Preservatives 4. Packaging 5. Radiation 6. Aseptic Processing 7. Fermentation 8. Natural Antimicrobials Bacteria Which Cause Illness.2 Pathogens.Harmful to humans if present in large enough numbers No physical change to food Cannot be detected by smell, taste, touch or appearance Most food poisoning is caused by large numbers of pathogens, often around 100,000 to 1,000.000 being.consumed What are the “Big 6” foodborne pathogens?  The Big 6 is a group of highly infectious foodborne pathogens.  These Big 6 pathogens have a low infectious dose,  contaminate the gastrointestinal system after ingestion, and are shed in feces.  These pathogens shed in high numbers.  A food employee infected with a Big 6 pathogen will typically shed hundreds of thousands of pathogens in their feces that can be easily transmitted to food even when good handwashing practices are used.  Consequently, the illness experienced by the consumer can be very severe. The varied sources of foodborne pathogens Pathogens Sources C. Botulinum Home canned foods Campylobacter Poultry, raw milk Cyclospora Imported berries E. Coli O157:H7 Ground beef, produce, water, animal contact Listeria monocytogenes Ready to eat meats, pate, soft cheeses Norovirus Ill food-handlers, produce, shellfish Salmonella Meat, eggs, raw milk, animal contact Toxoplasmosis Cat feces, raw meat (pork, lamb venison) Vibrio Shellfish Yersenia Pork products (chitterlings)  Common Foodborne Pathogens The U.S. Public Health Service has identified the following microorganisms as being the biggest culprits of foodborne illness, either because of the severity of the sickness or the number of cases of illness they cause. Clostridium botulinum produces a toxin Campylobacter is the second most which causes botulism, a life-threatening common bacterial cause of diarrhea in illness that can prevent the breathing the United States. muscles from moving air in and out of the Sources of Campylobacter: raw and lungs. undercooked poultry and other meat, Sources of Clostridium botulinum: improperly raw milk and untreated water. prepared home-canned foods; honey should E. coli O157:H6 is a bacterium that can produce a deadly toxin and causes Listeria monocytogenes causes listeriosis, a approximately 73,000 cases of serious disease for pregnant women, newborns, foodborne illness each year in the U.S. and adults with a weakened immune system. Sources of E. coli O157:H7: beef, Sources of Listeria monocytogenes: especially undercooked or raw unpasteurized dairy products, including soft hamburger; produce; raw milk; and cheeses; sliced deli meats; smoked fish; hot dogs; unpasteurized juices and ciders. pate’; and deli-prepared salads (i.e. egg, ham, Norovirus is the leading viral Salmonella is the most common Staphylococcus aureus cause of diarrhea in the bacterial cause of diarrhea in the is a bacterium that United States. Poor hygiene United States, and the most common produces a toxin that causes Norovirus to be easily cause of foodborne deaths. causes vomiting shortly passed from person to person Responsible for 1.4 million cases of after being ingested. and from infected individuals foodborne illness a year. Sources of to food items. Sources of Salmonella: raw and Staphylococcus aureus: Sources of Norovirus: Any undercooked eggs, undercooked cooked foods high in food contaminated by poultry and meat, fresh fruits protein (e.g. cooked ham, someone who is infected with and vegetables, and salads, bakery products, Shigella causes an estimated 448,000 cases of diarrhea illnesses Vibrio vulnificus causes per year. Poor hygiene causes gastroenteritis, wound infection, and Shigella to be easily passed from severe bloodstream infections. person to person and from infected People with liver diseases are individuals to food items. especially at high risk. Sources of Shigella: salads, Sources of Vibrio vulnificus: raw unclean water, and any food or undercooked seafood, particularly handled by someone who is shellfish. infected with the bacterium. FIVE SIGNS of SEVERE FOOD POISONING :FOOD AND MOISTURE Bacteria prefer foods which contain nutrients and moisture especially raw or cooked meat, poultry and dairy produce. Foods such as dried egg or milk powder do not provide the moisture necessary for the growth of bacteria. To help identify hazards effectively food is often categorized into the following :groups High-risk foods  Low-risk foods  Raw foods to be cooked  Ready-to-eat raw foods  The storage and disposal of waste Suitable containers should be provided, for the disposal of waste food.and debris Disposable polythene sacks in sack holders, or bins, with foot-operated.lids are preferred internally Food waste containers used internally must be emptied regularly.throughout the day and always at the end of the day Polythene sacks should be tied securely when full and placed in the.external waste receptacle After emptying, reusable containers must be thoroughly cleaned before.being brought back into the food room Containers used for storage of food waste should not be reused for the.storing of food Activity 4: There are three food safety do’s and three food safety don’ts in the picture below. Can you spot them? Circle the Do’s and cross out the Don’ts.  Chemical Hazards  are chemicals or deleterious substances which may be intentionally or un-intentionally added to foods. This category of hazards includes pesticides, chemical residues, toxic metals, polychlorinated biphenyls, preservatives, food colours and other additives.  Health impact: Acute poisoning, long-term health effects like cancer.  Process Induced Chemical Contaminants include : Toxic metals in the catering set up or supply chain Pesticides, Colorants Cleansing products and sanitizers Equipment lubricants Chemical Food Additives, Preservatives  Natural Chemical Contaminants include : Domoic Acid from Marine Algae Histamine / Scombroid poisoning from fish 59 Challenges  the nonprofit Council for Agricultural Science and Technology (CAST) has reported that zero risk of microbiological hazards is not possible and no method will eliminate all pathogens or toxins from the food chain (“Food Safety and Fresh Produce: An Update”, 2009).  The following factors make controlling foodborne pathogens particularly challenging: Emerging pathogens bacteria are becoming more resistant to treatments the globalization of our food supply; introduction of pathogens in different geographic areas microorganisms continue to adapt and evolve, often increasing their degree of virulence. For example, E. coli O157:H7 was first identified in 1982, but the bacterium has  More food is prepared and consumed away from home thus creating more opportunities for contamination. Consumers may not always be consistent with handwashing and safe thawing habits.  The chain of production from farm to :table A generic prevention scenario On-farm sanitation, Production safety of animals' food and water biosecurity, and other "Good Agricultural Processin Practices“ Factory sanitation, quality g control HACCP, inspection and other "Good Manufacturing Processes" {Pathogen Killing Pasteurization, retort Step} canning Foodhandler Final preparation and certification cooking Consumer education, Restaurant This is where we inspection  Activity 5  Scenario: Assign roles (e.g., food handler, health inspector, customer) and simulate a Chesses Factory Objective: Highlight the importance of hygiene practices in different roles.  Debrief: Discuss what went well and what could be improved.  d y u St se C a BrucePac, a company based in Durant, Oklahoma, has issued a recall for approximately 9,986,245 pounds of ready-to eat meat and poultry products due to potential Listeria monocytogene s contamination. The recall was announced on October 9, 2024, and incl udes products produced between June 19, 2024, and October 8, 202 4. The affected products were distributed nationwide to various establishments, including restaurants. Listeria contamination can cause listeriosis, a serious infection that can b e particularly dangerous for vulnerable populations such as older adults, pregnant wo men, and those with weakened immune systems. https://www.foodandwine.com/brucepac-meat-recall-lister ia-8726416 What is Listeria monocytogenes and why is it a concern in food safety? Which specific products were recalled by BrucePac and during which time frame were they produced? What are the potential health risks associated with consuming Listeria-contaminated food? Why are certain groups, like pregnant women and older adults, more vulnerable to Listeria infections? What measures can food producers take to prevent Listeria contamination in their products? How should consumers respond if they have purchased any of the recalled BrucePac products?  1. Food Irradiation  Food irradiation is a technology that uses ionizing radiation to improve the safety and extend the shelf life of foods by reducing or eliminating microorganisms and insects.  Key points Food irradiation is a tool to help keep food safe from germs. It does not change the texture or appearance of food. Food does not become radioactive. The process is safe and effective. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non- irradiated foods, because they could still become contaminated with disease- 66  Energy emitted from a source is generally referred to as radiation  Ionizing radiation is radiation with enough energy that to remove tightly bound electrons from the orbit of an atom, causing that atom to become charged or ionized.  Ionizing radiation works by breaki ng chemical bonds and disrupting the DNA of microorganisms. This process kills bact eria, viruses, and insects without signi ficantly affecting the nutritional value, taste, or Why Irradiate Food?  Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).  Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.  Control of Insects – to destroy insects in or on tropical fruits imported. Irradiation also decreases the need for other pest-control practices that may harm the fruit.  Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.  Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. ?How Is Food Irradiated  There are three sources of radiation approved for use on.foods Gamma rays are emitted from radioactive forms of the -1 element cobalt (Cobalt 60) or of the element cesium (Cesium.137) X-rays are produced by reflecting a high-energy stream of -2 electrons off a target substance (usually one of the heavy metals).into food Electron beam (or e-beam) is similar to X-rays and is a stream -3 of high-energy electrons propelled from an electron accelerator.into food What foods are currently ?irradiated The FDA has approved a variety of foods for irradiation in the United States including: Beef and Pork Crustaceans (e.g., lobster, shrimp, and crab) Fresh Fruits and Vegetables Lettuce and Spinach Poultry Seeds for Sprouting (e.g., for alfalfa sprouts) Shell Eggs Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops) Spices and Seasonings Why irradiation is considered a food  ?additive According to the definition of food additive (21 U.S.C. 321(s)) a source of radiation used to treat.food is defined as a food additive Why? Because it can affect the characteristics of any food Approved Dosages by FDA & USDA  Not to exceed 1 kGy To control insects, arthropods and to inhibit maturation of fresh foods Not to exceed 3 kGy Poultry Not to exceed 4.5 kGy Refrigerated and frozen red meats Not to exceed 10 kGy Dehydrated enzymes Not to exceed 30 kGy Spices and seasonings Are irradiated foods safe to  ?eat Foods cannot become radioactive at energies used in irradiation Below 10 kGy there are no known toxicological, microbiological, or nutritional problems The FDA has evaluated the safety of irradiated food for more than.30 years and has found the process to be safe The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA) have also endorsed the safety of irradiated.food  Important Terminology Ion: Atom that has been made electrically charged by.the removal or one or more electron Gray: Unit of energy absorbed by a material. 1000 Gy = 1 kGy Radura: Official symbol or logo indicating that food has.been irradiated 2.Laser Applications in Food Safety and Quality Management  Laser: Light Amplification by Stimulated Emission of Radiation  is a device that emits light through a process of optical amplificati on based on the stimulated emission of electromagnetic radiation.  Lasers produce a highly focused beam of light that can be precisel y controlled.  The main Characteristics of Lasers Monochromaticity Coherence Directionality  Laser technology is an emerging and innovativ e method that is transforming  Goals of Using Laser Technology in Food Safety and Qualit y Management  Enhance Food Safety: Implement laser technology to detect and eliminate contaminants, ensuring that food products are safe for consumption  Improve Quality Control: Use laser systems for non-destructive testing and quality assessment, maintaining high standards for food products.  Increase Efficiency: Streamline food processing and packaging operations with laser technology, reducing processing times and labor costs  Promote Sustainability: Reduce the reliance on chemical preservatives and improve waste management by utilizing laser technology in food processing Examples of Laser applications 1- Precision Agriculture Seed Treatment Lasers are used in pre sowing - seed treatment to enhance germination an Infrared laser irradiation activates d biochemical processes in the seed embryo, seedling growth increasing germination energy and improving overall seed viability This non-chemical method promotes healthier and more robust crops from the very beginning of their growth cycle Schematic Laser setup used for seed treatment 2. Food Inspection and Testing (non destructive analysis) 2,1. Laser Spickle Techniques Laser spickle techniques, are used for non- destructive quality assessment of food products This method involves analyzing the speckle patterns produced by laser light interacting with the surface of food items It helps in detecting physiological, biochemical, and microbial changes in food, Pictures representing the evolution of a Golden, Gala, Granny Smith and Starkrimson apples over 35 days. External appearance of apples that continues to degrade presenting speckle and wrinkles. 2.2. Laser Induced breakdown spectroscopy LIBS Laser-Induced Breakdown Spectroscopy (LIBS) is a rapid and cost-effective technique for analyzing food products. It involves focusing a laser beam on the sample to create a plasma, which emits light that Hand Held LIBS is then analyzed to identify the presence of foreign materials, pathogens, and chemical residues. LIBS is used for food adulteration detection, quality control, and ensuring traceability in the food supply chain 2.3. NIR Spectroscopy (Near-Infrared Spectroscopy) Principle: NIR spectroscopy uses the near infrared region of the electromagnetic spectrum to analyze the composition of food. It measures the absorption of near- infrared light by molecular bonds in the food. Applications: Quality Control: Used to determine moisture, fat, protein, and c arbohydrate content. Contaminant Detection: Identifies adulterants and contaminant s in food products. Authentication: Ensures the authenticity and origin of food item s. 2.4. Food packaging 2.5. Food Processing especially CO2 lasers, are used for non-thermal food processing methods 2.6. Food Safety Culture Implementing laser technology in food processing and packaging promotes a culture of food safety by reducing the reliance on chemical preservatives and improving traceability and transparency in the food supply chain 3. Emerging applications of machine learning in food safety  Predictive Modeling: Identifying potential food safety risks by analyzing patterns in historical data to predict contamination events.  Real-Time Monitoring: Using sensors and IoT devices to continuously monitor food quality and safety parameters, providing instant alerts for any deviations.  Food Fraud Detection: Detecting adulteration and ensuring authenticity by analyzing complex data sets from various sources.  Supply Chain Optimization: Enhancing traceability and transparency throughout the food supply chain. 4. Role of AI in Minimizing Foodborne Illnesses:  Artificial Intelligence (AI) plays a significant role in enhancing food safety and minimizing foodborne illnesses through various applications:  Real-Time Monitoring and Detection: AI systems can continuously monitor food production environments using sensors and cameras to detect contamination and hygiene breaches in real-time.  Automated Quality Control: AI-powered systems can inspect food products for defects and contaminants more accurately and efficiently than human inspectors.  Enhanced Traceability: AI improves traceability throughout the food supply chain, ensuring that any contamination can be quickly traced back to its  6. Functional Foods – Safety Functional foods Foods that provide health benefits beyond basic nutrition.  natural food,  a food to which a component has been added,  a food from which a component has been removed,  a food where the nature of one or more components has been modified,  a food in which the bioavailability of one or more components has been modified  or any combination of these possibilities.  Due to their diversity all functional foods require a case by case evaluation for their safety.  This process must include both nutritional and toxicological evaluation.  Upper safe limit of Nutrients (Tolerable Upper Intake Levels ) Fixing upper safety limit for intake of essential  nutrients and it should be applied to functional.foods and their bioactive components For eg. Increase in soy consumption can reduce  risk of heart disease but exaggerated soy intake may increase risk of tumor proliferation in some.individuals  Functional Foods Lab elling Regulations: Functional foods must comply with food labelling regulations , which vary by country. Labels should provide accurate information about th e nutritional content and health benef its of the product. Key Elements: Nutrition Fact.Health Claims Ingredient List  7. Biotechnology derived foods and products  Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food  Food biotechnology is term covering a vast variety of processes for using living organisms-such as plants, animals, microbes, or any part of these organisms-to develop new or improved food products.  Advantage 1. Improved Nutritional Content: Enhancing the nutritional profile of food products. 2. Increased Crop Yields: Developing crops that are more resistant to pests, diseases, and environmental stress. 3. Sustainability: Reducing the need for chemical inputs and promoting more sustainable agricultural practices. 90  Key Aspects of Food Biotechnology: Food biotechnology involves using biological systems, organisms, or derivatives to develop or modify food products for specific purposes. This field encompasses techniques like genet ic engineering, fermentation, and tissue culture to enhance food quality, safety, and produc tion efficiency. 1. Genetically Modified Organisms (GMOs): These are organisms whose genetic material has been altered to achieve desired traits, such as pest resistance or improved nutritional content. 2. Fermentation: Utilizing microorganisms to produce foods and beverages, such as yogurt, cheese, and bread. 3. Tissue Culture: Growing plants from cells or tissues in a controlled environment to produce disease-free plants.  Food Safety Concerns: 1. Allergenicity: Potential for new allergens to be introduced through genetic modification. 2. Gene Transfer: Concerns about the transfer of genes from GMOs to non-GMOs or related wild species. 3. Environmental Impact: Effects on biodiversity and the potential for creating "superweeds" or resistant pests. 4. Regulatory Oversight: Ensuring that GMOs and other biotechnological products are rigorously tested and regulated to ensure safety.  Challenges: 1. Regulatory Oversight: Ensuring that biotechnological products a re rigorously tested and regulated to ensure safety. 2. Public Perception: Addressing consumer concerns and skepticis m about genetically modified foods and other biotechnological products 3. Environmental Impact: Assessing and mitigating any potential n egative effects on biodiversity and ecosystems.  Bioengineered food is the term that Congress used to describe certain types of GMOs when they passed the National Bioengineered Food Disclosure Standard. The Standard defines bioengineered foods as those that contain detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature GMOs make up a large percentage of the crop grown (e.g., soybeans, corn, sugar beets, canola, and cotton). Most GMO plants are used to make ingredients that are then used in other food products. For example, cornstarch can be made with GMO Crops in the United States GMO corn and sugar can be made with 95 96  The future of food biotechnology  Sustainable Food Production  Alternative Protein Sources : plant-based proteins, lab- grown meat, and insect-based proteins  Enhanced Nutritional Value: For example, biofortified crops with higher vitamin and min eral content can help address malnutrition in vulnerable po pulations.  Food Safety and Quality: Biotechnology can improve food safety by developing crops that are less susceptible to contamination and spoilage.  Personalized Nutrition  Climate-Resilient Food Systems  Digitalization and Data Integration This includes precision agriculture, digital twins, and advanc Case Study: Genetically Modified Soybean in the Unit ed States Background: In the late 1990s, a genetically modified soyb ean (GTS 40-3- 2) was developed to be resistant to herbicides. This GM soybean was approved for commercial use in the United States and quickly became widely adopted by farmers. Adverse Reactions: Shortly after its introduction, there we re reports of adverse reactions in some consumers who consumed produ cts made from this GM soybean. These reactions included all ergic responses and digestive issues. Investigation and Findings: An investigation was conduct ed to determine a)How can potential allergenic and toxic effects be evaluated? b)How can these risks be mitigated to protect biodiversity and ecosystem health? regular environmental monitoring to detect and mitigate any adverse effects. c)Provide recommendations for the biotechnology company to ensure the safe and sustainable use of GMO soy in food production.  9. Risk analysis  Definition: A systematic process for assessing and managing risks in food safety.  Components: Risk assessment, risk management, and risk communication.  Benefits: Improved decision-making, enhanced food safety, and better public health outcomes.  Challenges: Complexity of risk assessment, communication barriers, and implementation of risk management strategies. 101  10. Bioremediation in Food Safety  Definition: Bioremediation is the use of microorganisms to degrade environmental pollutants.  Enhances food safety by reducing harmful contaminants 102  Mechanisms of Bioremediation  Microbial Degradation: Microorganisms break down pollutants into less harmful substances.  Enzymatic Activity: Specific enzymes produced by microbes target and degrade xenobiotics.  Examples: White rot fungi degrading pesticides, bacteria breaking down heavy metals.  Applications in Food Safety Contaminant Removal: Removing pesticides, heavy metals, and other xenobiotics from food products Food Waste Management: Treating food industry waste to reduce environmental impact. Advantage and Challenges of Bioremediation Advantages : Environmentally friendly, cost- effective, and enhances food safety. Challenges: Regulatory hurdles, potential risks of introducing new microorganisms, and ensuring complete degradation.  Case Study: Hudson River PCB Cleanup Background: The Hudson River in the United States was contaminated with polychlorinated biphenyls (PCBs), toxic industrial chemicals released by General Electric (GE) factories over several decades. Objective: To remediate the PCB-contaminated sediment using bioremediation techniques. Methodology: Bioremediation Approach: GE collaborated with environmental scientists to introduce a PCB-degrading bacterium called Dehalococcoides into the contaminated sediment. Photoremediation: While not the primary method, sunlight exposure helped enhance the bioremediation process by supporting microbial activity. Results: Discussion Questions: 1. What are the main advantages of using bioremediation over traditio nal chemical methods? 2. How did sunlight exposure contribute to the bioremediation process in this case study? 3. What challenges might arise when implementing bioremediation tec hniques in different environmental conditions? 4. How can the effectiveness of bioremediation be monitored and eval uated over time? Key Concepts and Definitions 107  Allergen - Any substance, usually a protein, which causes an allergy.  Allergy - A reaction to food or food additives, which may involve the respiratory system, the gastrointestinal tract, the skin or the central nervous system. In severe cases this may result in an anaphylactic shock.  Contaminants: Substances that are not intentionally added to food but may be present as a result of the production, processing, packaging, or storage of food.  Contamination -The presence or introduction of something harmful or objectionable in food. 108  Cross-contamination - The transfer of bacteria from contaminated source (often raw food), to ready-to-eat foods.  Food hygiene- The measures and conditions necessary to control hazards and to ensure food is safe to eat. Foodborne Illness: Illness resulting from the ingestion of contaminated food, typically caused by bacteria, viruses, parasites, or chemical substances. Importance: Understanding the causes and prevention of foodborne illnesses is crucial for maintaining public health 109  Food poisoning - Any disease of an infectious or toxic nature that is caused by the consumption of food or water. This includes all food and waterborne illnesses regardless of the signs or symptoms. Food Quality The attributes and characteristics of a food product that are acceptable to consumers. This includes taste, texture, appearance, nutritional value, and shelf life. Influences consumer satisfaction and marketability of food products. 110  Food safety refers to the scientific methods and practices used to handle, prepare, and store food in ways that prevent foodborne illnesses. The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.  Foodborne Illness: Illness resulting from the ingestion of contaminated food, typically caused by bacteria, viruses, parasites, or chemical substances.  High-risk food - Ready-to-eat foods, which support the multiplication of harmful bacteria and include most cooked foods.  A hazard : is the potential to cause harm to the consumer  Risk Assessment The process of identifying and evaluating potential hazards and the likelihood of their occurrence, as well as the severity of their impact on food safety. Helps in making informed decisions to manage food safety risks.  Risk -The likelihood of a hazard occurring in food.  Risk zone of bacterial growth - The temperature range within which the multiplication of most food poisoning bacteria is possible. Most rapid multiplication occurs between 20°C and 50°C.  Toxin - A poison produced by pathogens. Explain how each type of food hazards can impact food safety and public health? Biological hazards are caused by harmful microorganisms such as bacteria, viruses, and parasites. These pathogens can lead to foodborne illnesses, causing symptoms like diarrhea, vomiting, and fever Chemical hazards occur when harmful chemicals contaminate food. This can happen through improper use of pesticides, contamination from cleaning agents, or excessive use of food additives. Chemical hazards can cause acute poisoning, long-term health issues like cancer, and allergic reactions. Physical hazards involve foreign objects in food that can cause injury or illness. These contaminants can enter food during processing, packaging, or handling. Physical hazards can lead to choking, cuts, dental damage, and other injuries. Allergenic hazards are caused by the presence of allergens in food that can trigger allergic reactions in sensitive individuals. Symptoms can range from mild (such as hives and itching) to severe (such as anaphylaxis, which can be life-threatening). Proper labeling and handling are crucial to prevent allergenic hazards. 113 1 Abdelrahman AhmedMohamedAhmedAli 3.5 2 Abeer MahmoudSaadAbdo Eleryan 2.5 3 AlaaHelal SayedAhmedAbouelkheir Elsewedy 4.5 4 AyaKhaledEsmaiel Hassan Elhodaiby 4 5 Christin Raafat Nazmy Zaki 5 6 Christine Magdy Abdelmesseh SalamaAbdelmalek 5 7 FaridaTarekMahmoudAmin 4 8 FatmaHamadaAbdelrahman AhmedKotb 5 9 FatmaMohammadAbdulhameedAli 3.5 10 HabibaAhmedMohamedNabil 4.5 11 Hadeel Ayman Abdulrahman Mahmoud 4.5 12 HebaAdel AwadShabanaYoussef 3 13 JanaAhmedAbdelmoneimMohamed 4 14 JanaWalaaeldin MostafaAbdallah Abdelatty 3.5 15 Kanzy Romany Khalaf Anis 3.5 16 Karen Safwat WilliamHabibRizk 4.5 17 LizaEhabDawoudEskander Gabrial 3.5 18 MahmoudMohammedMetwally Sayed 4.5 19 MariaMohamedMohamedEbrahimRizk 3.5 20 MariamAhmedMohamedHussein Elsokkary 2.5 21 MariamEzzat LabibMansour 5 22 MariamHemdan MohamedMahmoudAhmed 5 23 MarinaEmadSamuel Ragheb 4 24 MennatallaEmadAbbas Arafa 4 25 Mennatollah YahiaAgami Mostafa 4.5 114 26 MinaHaleemBadeaGreas 3 27 Mohamed Ahmed Saied Abdelhamid 3.5 28 Mohanad Mohamed HazemMohamed Fathy Kishk 4.5 29 MonaHossameldin Kamal Soliman Gad 4 30 NadaAhmed Ahmed Helmy Nouh 3.5 31 Nour HossamSaedHabib 4 32 Omar Ahmed MohamedAdel Mohamed Youssef 4.5 33 Omar Samir Abdelmuti EbrahimElsaadani 34 Pierre EidRady Gad 4 35 RadwaAshraf AboelnagaAhmed Abdelfattah 3.5 36 Rawan Mazen AbdelhamidMohamedAbdelhamid 3.5 37 Rawan Mohamed Hosny Ahmed Abdelaal 3.5 38 Sally AhmedAbdelghafar Mohammed 5 39 SamaTarekFaroukFathi 4.5 40 SandraSameh NessimHannaMikhail 4.5 41 ShahdElsayed Hamdy Mahmoud 4 42 ShahdEssamAbdo IbrahimElfanageny 4 43 Simone Wael Khalaf Sawares 4.5 44 Soad Ayman Abdelfattah IbrahimSakr 4.5 45 TamaraWaleed Abdulaziz Elhusseini 5 46 TarekAhmed Wael Aly Abdelaziz 5 47 TokaEsmail AbdelmonemAhmed 4.5 48 TokaTamer Mohamed Khaled Abdelfatah 5 49 TouqaKamal Abdelkader Mohamed Abdelsamei 3.5 50 ZeinaSamer Ehsan Abdalatty 4 115 Write a brief note on Food spoilage, Discussing food spoilage control. (2 marks) Spoilage bacteria - these bacteria can affect the quality of a food product. Signs of spoilage in food are evident. Can be assessed using our senses to find out any changes in smell, taste, texture or appearance Not usually harmful to humans Cause food to go off Physical change causes smell, colour or texture of food to change. 116 Controlling food spoilage involves various methods to inhibit the growth of spoilage microorganisms and extend :the shelf life of food. Here are some key control methods 1.Temperature Control 2. Drying: Reducing the water content in food inhibits microbial growth. 3. Chemical Preservatives 4. Packaging 5. Radiation 6. Aseptic Processing 7. Fermentation 8. Natural Antimicrobials 117 1. Describe the symptoms associated with Listeria monocytogenes then mention 3 other common Foodborne Pathogens.? (1 mark) Listeriosis, the infection caused by Listeria bacteria, common symptoms Fever, muscle aches, nausea, diarrhea, and other gastrointestinal issues Norovirus; Salmonella Typhi (typhoid-like fever); Shiga toxin-producing Escherichia coli; Shigella spp. (causes shigellosis); and Hepatitis A virus Salmonella (nontyphoidal) , Campylobacter, Clostridium botulinum, E. coli O157:H6 118 1. In this case the biological hazard was Listeria monocytogenes List the other food safety hazards and provide examples of each. (1 mark) Physical hazards,glass , chemical Pesticides, additives, allergenic Peanuts Tree Nuts Sesame Seeds Eggs Soybeans Milk Various grains and flours Fish Shellfish Sulphites 119 1. Discuss the importance of proper food hygiene (1 mark) Food hygiene is more than just cleanliness; it includes all practices involved in : Protecting food from risk of Contamination, including harmful bacteria, Poisons and foreign bodies Preventing any bacteria present multiplying to an extent which would result in the illness of Consumers or the early spoilage of food. Destroying any harmful bacteria in the food by thorough cooking or processing 120 121  ACTIVITY-2 1. Eggs and egg products are allergens. True/False 2. Allergens and non-allergen product can be prepared in same containers without cleaning. True/False 3. Store allergenic ingredients or products separately to prevent minimize............................. a. Production b. Waste c. Cross-contamination d. Space 4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared. a. Chicken b. Red Meat d. Rice d. Milk 5............................ is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. a. Cystine b. Histamine 122  ACTIVITY- 3 1. Illness/injury to staff may lead to …………………………. a. Food Spoilage b. Biological Hazard c. Allergens d. Cross-contamination 2. ……………………………, right time, proper additives and understanding process steps is essential to ensure food safety. a. Wrong Temperature b. Cleaning of Utensils c. Allergens d. Right Temperature 3. ………………………., if not disposed in a scientific manner it can breed pest and micro organisms which is a threat to food safety. a. Physical hazard b. Chemical Hazard c. Waste d. Allergens 4. Right combination of time, temperature ventilation and segregation defines a good storage. True/False 5. Food zones must have ……………………………. humidity to ensure food safety. a. More than 80% b. Less than 65% c. More than 65% d. Less than 80% 123  Q Compare between: Visible and invisible hazards Food Safety and Food Quality National and international food control system Listeriosis and Analyze the impact of the European Union's Rapid Alert System for Food and Feed (RASFF) on international food safety standards. Consider how the system's ability to quickly share information about food safety risks might influence global food trade and consumer confidence. 124 1.Compare the benefits and challenges of usi ng functional foods versus traditional foods i n promoting health and preventing diseases. 2.Contrast the roles of bioremediation and p hotoremediation in managing food safety an d environmental sustainability. 3.Compare the impact of nanotechnology and genetic modification (GMO) on food safety a nd quality management. 4.Contrast the regulatory requirements for fo od safety in nanotechnology versus conventi onal food processing methods. 5.Compare the potential health risks and ben efits of consuming genetically modified organ isms (GMOs) and organically grown foods. 6.Contrast the methods used for detecting ch emical versus biological foodborne hazards. 7.Compare the effects of physical and chemic al food preservation methods on the shelf lif e and safety of food products. 8.Contrast the approaches to risk assessmen t in food safety for traditional foods and func tional foods. 125 9.Compare the steps involved in the recall pr primary function of the National Food Safety Authority (NFSA) in Egypt? Setting mandatory food safety criteria What are the 'Big 9' allergens that require labeling according to food safety regulations? What is one of the key benefits of using X-ray inspection in food safety? 7. How can X-ray detection effectiveness be influenced? 126 What is one practice that can help reduce chemical hazards in food production 127 1. What is the primary goal of food safety practices? a) To enhance the taste and presentation of food. b) To reduce the cost of food production. c) To prevent foodborne illnesses. d) To increase the shelf life of food products. 2. 2. Which of the following is NOT a reason why studying food safety is crucial? a) Protection from foodborne illnesses. b) Public health and safety. c) Economic impact. d) Increased demand for organic foods. 3. Which of the following is NOT a stakeholder involved in ensuring food safety? a) Governments. b) Food producers. 128 4. What is the primary role of national and international food control systems? a) To regulate the prices of food products. b) To promote the use of genetically modified organisms (GMOs). c) To protect consumer health and ensure fair trade practices. d) To control the import and export of exotic foods. 5. Which of the following is NOT a level of food standards? a) Company standards. b) National standards. c) Regional standards. d) Global standards. 6. In Egypt, which organization is responsible for managing the national food control system? a) The Ministry of Agriculture. b) The National Food Safety Authority (NFSA). c) The World Health Organization (WHO). 129 7. What is the primary function of the European Union’s Rapid Alert System for Food and Feed (RASFF)? a) To track the movement of food products across borders. b) To provide financial assistance to food businesses. c) To exchange information about food safety risks. d) To enforce food safety regulations in member states. 8. What type of food hazard was involved in the Salmonella contamination of sesame seeds in 2020? a) Physical hazard. b) Chemical hazard. c) Allergenic hazard. d) Biological hazard. 9. Which of the following is NOT a characteristic of chemical hazards in food? a) Can be intentionally or unintentionally added. b) Include pesticides, chemical residues, and additives. c) Can cause acute poisoning and long-term health issues. 130 d) Are typically caused by improper storage of food products. 10. Which of the following is NOT a way to reduce chemical hazards in food? a) Use certified suppliers for raw materials. b) Implement pesticide management practices. c) Ensure proper sanitation and equipment maintenance. d) Store food products in a humid environment. 11. What type of hazard is caused by the presence of foreign objects in food, such as glass shards or metal fragments? a) Biological hazard. b) Chemical hazard. c) Physical hazard. d) Allergenic hazard. 12. Which of the following is NOT a common physical hazard found in food? a) Glass shards. b) Metal shavings. 131 13. How can X-ray inspection technology help reduce physical hazards in food? a) By detecting and removing contaminants like metal, glass, and stones. b) By identifying allergens in food products. c) By eliminating harmful bacteria from food. d) By enhancing the taste and texture of food products. 14. What type of food hazard is caused by the presence of allergens in food that can trigger allergic reactions? a) Biological hazard. b) Chemical hazard. c) Physical hazard. d) Allergenic hazard. 15. What are the “Big 9” leading causes of food allergies in the US? a) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. b) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and corn. 132 12. Which of the following is NOT a common physical hazard found in food? a) Glass shards. b) Metal shavings. c) Hair. d) Sugar crystals. 13. How can X-ray inspection technology help reduce physical hazards in food? a) By detecting and removing contaminants like metal, glass, and stones. b) By identifying allergens in food products. c) By eliminating harmful bacteria from food. d) By enhancing the taste and texture of food products. 14. What type of food hazard is caused by the presence of allergens in food that can trigger allergic reactions? a) Biological hazard. b) Chemical hazard. c) Physical hazard. 133 d) Allergenic hazard. allergies in the US? a) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. b) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and corn. c) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and rice. d) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and gluten. 16. Which of the following is NOT a control measure to reduce allergenic hazards in food? a) Risk assessment. b) Formulation control. c) Packaging management. d) Using only organic ingredients. 17. What is the difference between a hazard and a risk in food safety? a) A hazard is a potential source of harm, while a risk is the likelihood of that harm occurring. b) A hazard is a specific type of contaminant, while a risk is a general category of danger. c) A hazard is a food safety issue, while a risk is a potential consequence of that issue. 134 18. What are the six conditions that favor the growth of microorganisms, often remembered by the acronym FAT TOM? a) Food, Acidity, Temperature, Time, Oxygen, Moisture. b) Food, Acidity, Temperature, Time, Oxygen, Mold. c) Food, Acidity, Time, Temperature, Oxygen, Moisture. d) Food, Acidity, Temperature, Time, Oxygen, Mold. 19. What type of foodborne illness results when a person consumes food containing toxins produced by pathogens? a) Foodborne infection. b) Foodborne intoxication. c) Foodborne toxin-mediated infection. d) Foodborne allergy. 20. Which of the following is NOT a source of foodborne pathogens? a) Raw poultry. b) Raw milk. 135 21. Which of the following is NOT one of the “Big 6” foodborne pathogens? a) Norovirus. b) Salmonella Typhi. c) Shiga toxin-producing Escherichia coli. d) Campylobacter jejuni. 22. Which of the following is a common foodborne pathogen that can produce a deadly toxin and is often associated with undercooked hamburger? a) Clostridium botulinum. b) E. coli O157:H7. c) Salmonella. d) Listeria monocytogenes. 23. Which of the following is NOT a characteristic of food spoilage bacteria? a) Can affect the quality of food products. b) Are usually harmful to humans. c) Can cause physical changes in food, such as changes in smell, color, or texture. d) Are often present in large numbers, leading to food poisoning. 136 24. Which of the following is NOT a method for controlling food spoilage? a) Temperature control. b) Drying. c) Chemical preservatives. d) Using only organic ingredients. 25. Which of the following is NOT a sign of severe food poisoning? a) Nausea and vomiting. b) Diarrhea. c) Muscle cramps. d) Headache. 26. Which of the following food categories is considered high-risk for foodborne illness? a) Dried egg or milk powder. b) Raw or cooked meat, poultry, and dairy products. c) Canned fruits and vegetables. d) Frozen foods. 137 waste. b) Emptying food waste containers regularly. c) Tying disposable polythene sacks securely when full. d) Reusing containers that were previously used for food waste to store food. 28. What is the key challenge in controlling foodborne pathogens, as reported by the Council for Agricultural Science and Technology (CAST)? a) The lack of effective treatments for foodborne illnesses. b) The inability to completely eliminate all pathogens or toxins from the food chain. c) The increasing use of genetically modified organisms (GMOs) in food production. d) The limited availability of fresh produce. 29. Which of the following factors makes controlling foodborne pathogens particularly challenging? a) Emerging pathogens and increasing antibiotic resistance. b) The decreasing demand for processed foods. 138 c) The increased use of organic farming practices. 31. What is the primary focus of the "chain of production from farm to table" scenario for food safety? a) Identifying and controlling potential hazards at each stage of the food chain. b) Promoting the use of organic farming practices. c) Ensuring that all food products are labeled with nutritional information. d) Reducing the cost of food production. 32. Why is it important to simulate a food safety scenario in a cheese factory setting? a) To demonstrate the importance of hygiene practices for all involved. b) To test the effectiveness of new cheese-making technologies. c) To train consumers on how to safely handle cheese. d) To evaluate the quality of cheese products. 33. What type of food product was recalled due to potential Listeria monocytogenes contamination in 2024? a) Fresh produce. 139 8. d) Biological hazard. 9. d) Are typically caused by improper storage of food products. 10. d) Store food products in a humid environment. 11. c) Physical hazard. 12. d) Sugar crystals. 13. a) By detecting and removing contaminants like metal, glass, and stones. 14. d) Allergenic hazard. 15. a) Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. 16. d) Using only organic ingredients. 17. a) A hazard is a potential source of harm, while a risk is the likelihood of that harm occurring. 18. a) Food, Acidity, Temperature, Time, Oxygen, Moisture. 19. c) Foodborne toxin-mediated infection. 20. d) Properly cooked meat. 21. d) Campylobacter jejuni. 22. b) E. coli O157:H7. 23. b) Are usually harmful to humans. 24. d) Using only organic ingredients. 25. d) Headache. 26. b) Raw or cooked meat, poultry, and dairy products. 27. d) Reusing containers that were previously used for food waste to store food. 28. b) The inability to completely eliminate all pathogens or toxins from the food chain. 29. a) Emerging pathogens and increasing antibiotic resistance. 30. c) During final preparation and cooking. 31. a) Identifying and controlling potential hazards at each stage of the food chain. 140 32. a) To demonstrate the importance of hygiene practices for all involved. 141