Food Safety & Toxicology. What is Food Safety? Food Safety is making a food safe to eat and free of...
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Transcript of Food Safety & Toxicology. What is Food Safety? Food Safety is making a food safe to eat and free of...
![Page 1: Food Safety & Toxicology. What is Food Safety? Food Safety is making a food safe to eat and free of disease causing agents such as: Too many infectious.](https://reader036.fdocuments.in/reader036/viewer/2022062517/56649e895503460f94b8ec99/html5/thumbnails/1.jpg)
Food Safety & Toxicology
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What is Food Safety?
Food Safety is making a food safe to eat and free of disease causing agents such as:
Too many infectious agents Toxic chemicals Foreign objects
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What is Food Quality?
Food Quality is making a food desirable to eat with regards to good taste, color, and texture; bad food quality can be judged by:
Bad color Wrong texture Smells bad
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Unacceptable Foods
Poor Quality Unsafe
bad color too many bacteria
wrong texture toxic chemicals
smells bad foreign objects
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Hazard
A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control
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What are the Type of Food Hazards?
Biological: bacteria, viruses, parasites
Chemical: heavy metals, natural toxins, sanitizers, pesticides, antibiotics
Physical: bone, rocks, metal
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A. Biological Hazards Microorganisms
Yeast Mold Bacteria Viruses Protozoa
Parasitic worms
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How Do Foods Become Contaminated?
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What do microorganisms need?
Food Water Proper temperature Air, no air, minimal air
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Bacterial Hazards
Food infection and food intoxication Sporeforming and nonsporeforming
bacteria
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Sporeforming Bacteria (Pathogens)
Clostridium botulinum Proteolytic Nonproteolytic
Clostridium perfringens Bacillus cereus
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Nonsporeforming Bacteria
Brucella abortis, B. suis Campylobacter spp. Pathogenic Escherichia coli (e.g., E. coli O157:H7) Listeria monocytogenes Salmonella spp. (e.g., S. typhimurium, S. enteriditis) Shigella spp. (e.g., S. dysinteriae) Pathogenic Staphylococcus aureus (e.g., coagulase positive
S. aureus) Streptococcus pyogenes Vibrio spp. (e.g., V. cholerae, V. parahaemolyticus, V.
vulnificus,) Yersinia enterocolitica
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In meat and poultry: Salmonella bacteria (poultry and eggs) Trichinella spiralis parasite (pork)
On fruits and vegetables: E. coli bacteria (apple juice) Cyclospora parasite (raspberries) Hepatitis A virus (strawberries)
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Viral Hazards
Very small particles that cannot be seen with a light microscope
Do not need food, water or air to survive Do not cause spoilage Infect living cells and are species specific Reproduce inside the host cell Survive in human intestines, water or food for
months Transmission usually by fecal-oral route and
related to poor personnel hygiene
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Control of Viruses
No Virus survives heating at 140°F (60oC) for 30 minutes Inactivated by boiling at 212°F
Hand sanitizers/antiseptics ineffective Important controls
No bare hand contact with ready-to-eat food Proper handwashing Not preparing food when ill
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Parasites in Foods
Parasites are organisms that need a host to survive
Thousands of kinds exist worldwide, but only about 100 types are known to infect people through food contamination
Two types of concern from food or water: Parasitic worms [e.g., roundworms (nematodes),
tapeworms (cestodes), flukes (trematodes)] Protozoa
Role of fecal material in transmission of parasites
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Parasitic Protozoa and Worms
Roundworms (nematodes)
Anisakis simplex Ascaris lumbricoides Pseudoterranova
dicepiens Trichinella spiralis
Tapeworms (cestodes) Diphyllobothrium latum Taenia solium, T. saginata
Flukes (trematodes)
Protozoa Cryptosporidium parvum Entamoeba histolytica Giardia lamblia
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Foodborne Illness
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Percentage of Foodborne Illness Attributable to Known Pathogens
Viruses67%
Protozoa3%
Bacteria30%
Mead et al., 1999
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What is a Foodborne Illness?
Foodborne illnesses are caused by agents that enter the body through the ingestion of food.
Every person is at risk of foodborne illness. May be serious for very young, very old, people
with long term illness Reaction may occur in a few hours or up to several
days after exposure
Symptoms Abdominal cramps, headache, vomiting, diarrhea
(may be bloody), fever, death
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What is the Impact of Foodborne
Illness?
In the US (Centres for Disease Control and Prevention) annually:
76 million cases of foodborne diseases 325,000 hospitalization 5,000 deaths
In China (1994) Salmonella Outbreak : estimated 224,000 persons
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Why is Foodborne Illness increasing
in the US?
Food: Preference for “rare” meats Increase shelf life of products which allow for
bacterial growth Increase consumption of imported ready-to-eat
foods
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How can you prevent Biological Hazard to Foods?
Prevention of microbes growing Holding at low temperatures (<40oF) Cooling from 140o-40oF quickly
Cooking helps to kill microbes >165oF(73o C) for poultry and eggs >155oF (68o C) for ground beef >160oF (71o C) for pork
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Food from Unapproved Source
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Food from Unapproved Source
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Food from Unapproved Source
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Unapproved Cheese Product
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B. Chemical Hazards in Food
Chemical hazard: a toxic substance that is produced naturally added intentionally or un-intentionally
Naturally-occurring: Natural toxins (aflatoxins)
Added intentionally: Antibiotics, preservatives
Added non-intentionally: Cleaning agents, Pesticide residues
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Intentionally Added Chemicals - Food Additives
Preservatives (e.g., nitrite and sulfiting agents)
Nutritional additives (e.g., niacin, vitamin A)
Color additives (e.g., FD&C Yellow No. 5)
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Unintentionally or Incidentally Added Chemicals
Agricultural chemicals e.g., pesticides, fungicides, herbicides, fertilizers,
antibiotics and growth hormones
Toxic elements and compounds e.g., lead, zinc, arsenic, mercury, cyanide
Secondary direct and indirect e.g., lubricants, cleaning compounds, sanitizers,
paint
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Mercury
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Polluting with HG
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MeHg kid
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C. Physical Hazards In Food
• Physical hazard: a hard foreign object that can cause illness or injury Examples: plastic, bones, wood, glass, metal fragments
Poor handling procedures in the food flow
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Hazard Analysis Critical Control Point (HACCP)
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What is Hazard Analysis Critical Control Point (HACCP)?
The purpose of HACCP is to help ensure the production of safe food
The goal of HACCP is to prevent and/or minimize risks associated with biological, chemical, and physical hazards to acceptable levels
It is based on PREVENTION rather than detection of hazards
Pioneered in the 1960’s: first used for the space program (Pillsbury & NASA)
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What are the Steps involved in HACCP?
1. Identify hazards2. Determine Critical Control Points (CCPs)3. Determine safety limits for CCPs4. Monitor CCPs5. Corrective action6. Record data7. Verify that the system is working
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Good Practices in Food Chain
Good Agricultural Practices (pesticide use) Good Catering Practices (ensure food served
is safe) Good Hygiene Practices Good Manufacturing Practices Good Storage Practices Good Transport Practices
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Shared responsibility
Government Consumer Industry
Food legislation/enforcement
Educated public
Good practices by producers & distributors
Consumer education
Safe food practice in home
Appropriate process & technology
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Safe Eating …….