FOOD SAFETY

Topic Outline

• Food• Food Safety – Issues, Concerns, Importance• Food-borne Hazards• Potentially Hazardous Foods• Food-borne Illness• Prevention and Control• Storage Pests• GMO• Food Labelling• Food Safety Systems

Food Defined

• Any substance, whether- Processed- Semi-processed- Or rawWhich is intended for human consumption and includes- Drinks- Chewing gum, and- Any substance which has been used in the

manufacture, preparation or treatment of food- ... Codex Alimentarius ...

Healthy Foods• Foods that are highly beneficial to health

Healthy Foods• Consist of foods that are low in fat and

contains limited amount of cholesterol

Healthy Foods• Grown organically and free from chemical

additive

Unhealthy Foods• Foods that are

high in fats and cholesterol that lead to health problems and lifestyle diseases such as diabetes and obesity

7 Worst Foods - WHO

• French Fries• Ice Cream• Burger• Iced Tea• Chippy Red• Instant Pancit Canton• Sweetened Pork (Tocino, Lonnganisa)

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What is Food Safety?

“ the assurance that food will not cause harm to the consumer when it is prepared and /or eaten according to its intended use.”

- Codex Alimentarius –Food Hygiene

All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

The Flow of Food

“Food Safety is a right and privilege of every citizen”

“ Ensuring safe and healthy food is an important prerequisite of food security, whether in developed or developing communities.”

- Codex Alimentarius Commission -

Relevant Food Safety Issues

• Lead in Tuna• Methyl Mercury in Fish• 3-MCPD in Soy Sauce• Aflatoxin in Nuts• Carbon Monoxide in Yellow Fin Tuna• Tartrazine (FD&C Yellow No. 5) in Snack Foods• Tin in Canned Beverages• Sulfur Dioxide in Dried Mango• Cadmium in Rice

Climate Change and Food Safety

• Ecosystem changes lead to more pests, less predators, more vectors for microbes

• Unseasonal rains- humidity and fungal growth• Flooding- water contamination, soil

contamination – unsafe food• Higher ocean temperatures – algal blooms • Changes in aquatic life and formation of marine

biotoxins in sea foods due to production of phytotoxins by harmful algae

Safety Concerns following Food Processing

• Safety of Bottled Water- Safe pet bottles 1.2.4.5, unsafe 3,6,7 contains BPA

• Safety of Softdrinks• Processed foods – Transfat, additives

Why is Food Safety Important?

• To create and maintain healthful and hygienic conditions for the family

• To prevent food contamination and food spoilage

• To prevent the spread of diseases• To prevent the occurrence of food poisoning

and infection• To retain nutritional and aesthetic qualities of

food

Food Safety: Consumer Benefits

• Food safety ensures food is free from harmful substances

• Ensures that food retains its nutritional quality• Ensures that food retains its aesthetic quality• Food safety saves consumers time and moneyConsumers are taking unprecedented interest in

the way food is produced, processed and marketed.

Types of Food-Borne HazardsBiological Chemical Physical

bacteria Plant toxins Glass

Fungi/molds Animal toxins Bone

viruses Agricultural chemicals Metal

parasites Industrial chemicals Plastic

prion Allergenic mites and insects

Body parts of insects

Physical Hazards

HairMetalGlassSoilWoodInsects parts

Chemical Hazards

PesticidesToxic metalsDetergentsAdditives

Chemical Hazards in Food

• Biologically derived – cyanide, muscarin• Food processing – roasting, barbecuing, broiling,

smoking, processed meat, oxidized fats, baked and fried foods

• Industrial/Environmental- mercury, cadmium, lead, PAH, hard plastic

• Agrochemical- animal drugs, pesticides, fertilizers• Additives- coloring agents, flavoring agents,

aspartime, nutrient supplements, yeasts foods

Some Potential Health Problems Associated with Chemical Hazards

• Cyanide – toxic, asphyxia• Muscarin – carcinogenic, hallucinogenic• Aflatoxins – cancer of the liver• Ergot – blindness• Amino acids and amines – muscular weakness• Shellfish toxins – neurotoxic, paralytic• Mercury – kidney and reproductive system• Lead – behavioral effect, kidney, mental development• Cadmium – kidney• Arsenic – skin, kidney, liver, gastrointestinal tract carcinogenic

Pesticides and Additives• Pesticides- neurotoxicity, dermatologic effects• Fertilizers – skin irritation, vasodepressant• Additives-- Sudan I red dye- carcinogenic- Food coloring in candies, preserved fish, cured meat- Formaldehyde in fish, vegetables- Shoe dye in smoked fish- Opium added to many dishes in China- Benzene in softdrinks- Diethylene glycol in cough syrup and other medication and

toothpaste- Malamine in milk

Biological Hazards

Staphylococcus aureus Escherichia Coli

Bacillus Cereus Clostridium Botulinum

Biological Hazards

Vibrio Cholorea Listeria monocytogenes

Salmonella entericaPyrodinium bahamese

Microorganisms Classified according to their Significance in Food

• Useful Organisms – Lactic acid bacteria (LAB) -yogurt, cheese, beer, soy sauce, tofu,

leavened bread, fermented meat• Spoilage microorganisms – bacteria,

fungi/moulds, viruses, parasites• Pathogens –

Major Bacteria Causing Food-Borne Disease

• Bacillus cereus –rice• Clostridium botulinum – canned goods• Escherichia coli – water• Salmonella spp – nuts, poultry, eggs, shellfish, untreated water,

meat, milk, spices and herbs, vegetables• Staphylococcus aureus – ear, nose, fingers, hair• Campylobacter jejuni – normal flora of chicken• Vibrio cholerae – fish• Listeria monocytogenes – meat• Brucella – milk• Clostridium perfringens - spices• Shigella - vegetables, fruits and nuts

Major Parasites Causing Food-Borne Diseases

• Protozoans - Entamoeba histolytica – causing amoebaisis- Balantidium coli – move from one organ to

another- Cryptosporidium spp – self-limiting. Flukes- Liver fluke – causing bile duct cancer- Paragonimus westermani – causing

paragonimiasis, pulmonary distomiasis

Taenia saginata – beef tapewormTaenia solium – pork tapewormTaenia solium (cysticercosis) – contaminated green produce

. Nematodes - Capillaria philippinensis – fish – fish-eating birds- Ascariasis – vegetables fertilized by night soil- Anisakiasis – fish and snails- Trichinosis – processed meat

Fungi

• Molds – toxigenic moulds- aflatoxin, fuminosin from fruits, nuts and grains• Yeasts - • Mushrooms

Viruses

• Hepatitis A and B• Noroviruses (Norwalk/ like agent)• Rotavirus• Polio virus- Consist of DNA or RNA core

Prion Brains that look decayed and spongy – mad cow

disease

Potentially Hazardous Foods

Potentially Hazardous Foods

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Types of Food-Borne IllnessesFood-borne Infection Food-borne Intoxification

invasion and multiplication within the body by Salmonella, E. Coli, Campylobacter, V. Cholerea, L. Monocytogenes, A. Hydrophila, Y. Enterocolitica, V. parahaemolyticus

bacteria on epithelial surface with excreted toxin like Vibrio cholerae, vibrio parahaemolyticus, Bacillus cereus, Clostridium botulinum, Enterotoxigenic E. Coli, Staphylococus aureus- produce toxins

Symptoms: Loose stool Small volume Fever Mild dehydration 1-3 days p.i.

Watery stoolLarge volumeVomitingFast DehydrationFew hours-2days p.i.

Prevention and Control of Food-Borne Diseases

• Cook fish and meat well• Wash vegetables thoroughly or with

potassium permanganate• Wash your hands thoroughly before eating• Practice personal hygiene• Avoid promiscuous defecation• Avoid using night soil as fertilizer

Factors Affecting Microbial Growth

Storage Pests

• Cockroach• Stored product beetles ( Coleoptera)• Stored product moths (Lepidoptera)• Water contaminants ( e.g. Bloodworm)• Food and storage mites

Public Health Importance

1. Mechanical/passive vectors of pathogens2. Intermediate hosts of pathogenic agents3. Allergens4. Direct injury (bites)5. Envenomization (toxicity)6. Annoyance7. Entomophobia

Preventive and Control Measures

• Exclusion – preventing cockroach entry• Sanitation – elimination of cockroach

resources• Rapid population reduction – baiting, sticky

traps, biological control• Chemical Treatment - pyrethroids

Prevention and Control Measures

• Destruction of rats and mice, beetles and meal moths

• Proper cooking of food especially cereals• Proper disposal of stool of infested person• Protection of food from insects• Hot washing

Who are at Risk?

• Young children• Pregnant women• Elderly• People under medication

You are only 10% humanThe skin cannot be sterelized

GM-Biotech Crops and Food Safety

GMO or GM Crop– Genetically Modified Crops plant + new traitThe goal of the safety assessment is Not to

establish absolute safety of GM foodThe goal is to consider whether the GM food is

as safe as its traditional counterpart

Food Labelling

• Mandatory Information- Name of Food- List of Ingredients- Net Contents and Drained weight- Name and address of manufacturer, packer or

distributor- Lot Identification

Types of Date Marking

• “Consume Before” date or “Expiration Date”- signifies end of estimated shelf-life. After this date, the food should not be regarded as marketable.

• “Best Before” date – signifies end of the period beyond which certain quality product attributes will de expected to deteriorate under stated storage condition. After this date, the product may still be satisfactory for human consumption and shall remain marketable.

Food Safety Act of 2011

An act to strengthen the food safety regulatory system in the Philippines to protect consumer health and facilitate market access of local foods and food products, and of other purposes

Senate bill no. 2805By Sen. Edgardo Angara9 May 2011

Development of Consumer Priorities on their Food Supply

• 1930s-1940s – Food Supply• 1950s-1960s – Food Prices• 1970s-1980s – Food Choices• 1990s - Food safety• 2000-present – Food Guarantee

Food Safety Systems

• GMPs- Good Manufacturing Practices• GHPs- Good Hygienic Practices• SSOPs- Sanitary Standards Operating Procedures• GAP- Good Agricultural Practices• GAHP- Good Animal Husbandry Practices• HACCP- Hazard Analysis Critical Control Point• ISO 22000- International Organization for

Standardization

Presented by:Nelida C. Lizarda