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Transcript of FS0-401
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FS0401 1 2000
Module 04 Lecture 01Module 04 Lecture 01
Chemical and physicalChemical and physicalhazards in foodhazards in food
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Perception of chemicalPerception of chemical
hazards in foodhazards in food
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Where chemical hazardsWhere chemical hazards
arise in the food supplyarise in the food supply
ndustrial emissionsand effluents
Landfills
!ehicleemission
"#riculturalpractices
Li$estoc%
Crops
Seafood
Stora#e
Processin#
&istri'ution
(etailCoo%in#
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industrial and en$ironmental
contaminants 'iolo#ically deri$ed contaminants
contaminants produced durin# processin#
improperly used a#rochemicals
improperly used additi$es
Chemical hazards inChemical hazards in
foodfood
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Contaminants of industrialContaminants of industrialand en$ironmental ori#inand en$ironmental ori#in
Chemical
PC*s
&io+ins
Mercury
Lead
Cadmium
(adionuclides
,itrate - nitrite
Main source.ransformers
*y/product
Chlor / al%ali
!ehicle emissionsmeltin# paint#lazes solder
Slud#e smeltin#
"ccidental release
Fertilizers
Associated foodFish animal fat
Fish animal fat
Fish
Canned foodacidic foodsdrin%in# ater
rains molluscs
Fish mushrooms
!e#eta'lesdrin%in# ater
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nherent plant food to+icantsnherent plant food to+icants
Chemical Associated Food
o+alates rhu'ar' tea cocoa spinach 'eet
#lycoal%aloids #reen potato
cyano#lycosides lima 'ean cassa$a
phytohaema##lutinin red %idney 'eans and other 'eans
$arious carcino#ens spices and her's
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Mycoto+insMycoto+ins
Chemical
"flato+ins
.richothecenes
5chrato+in "
6r#ot al%aloids
Fumonisins
Patulin
7earalenone
Aspergillus flavus andA. parasiticus
Mainly Fusarium
Penicillium verrucosumA. ochraceus
Claviceps purpurea
Fusarium moniliforme
P. expansum
Fusarium spp
corn peanutstree nuts mil%
cereals and
other foods
heat 'arleycorn
rye 'arley heat
corn
apples pears
cereals oil starch
Source Associated Food
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.emperature ran#e for #roth.emperature ran#e for #roth
of to+i#enic mouldsof to+i#enic moulds
Aspergillus
Ma+imum5ptimumMinimum
.emperat
ure
Penicillium
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0:8
0:9
0:80
0:8
0:94
Minimum Water ActivityMould
Aspergillus ochraceus
Penicillium verrucosum
Aspergillus flavus
Fusarium moniliforme
Stachybotrys atra
Minimum ater acti$ity for #rothMinimum ater acti$ity for #roth
of to+i#enic mouldsof to+i#enic moulds
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.ar#et or#ans of some mycoto+ins.ar#et or#ans of some mycoto+ins
Mycotoxin Target
"flato+in li$er
5chrato+in " %idney
.richothecenes mucosa
6r#ot al%aloids peripheral $ascularsystem
7earalenone uro/#enital tract
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Contaminants of 'iolo#ical ori#inContaminants of 'iolo#ical ori#in
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(e#ulatory limits(e#ulatory limits
for mycoto+ins in foodsfor mycoto+ins in foods
"flato+ins *;
"flato+in M1
5chrato+in "
&eo+yni$alenol
Patulin
7earalenone
Mycotoxin
0 / )0
0 / 10000:0) / 1:0
1 / 300
1000 / 4000
20 / )0
30 / 1000
corn peanutsother foods
animal feedsmil% dairy
rice corn'arley 'eanspor% %idney
heat
apple
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(is% assessment(is% assessmentfor mycoto+in in foodsfor mycoto+in in foods
Mycotoxin
"flato+in *1
Patulin
5chrato+in "
'(CFA )enchmar$
0:01 / 3 cancers per yearper 100:000 people
per # of aflato+in *1per %# '-day
0:4 #-%# '-day
0:1 #-%# '-day
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(e#ulatory limits for aflato+ins(e#ulatory limits for aflato+ins
in some "sian and Pacific countriesin some "sian and Pacific countries
Country"ustralia-,e 7ealand
China
ndia=apan
Malaysia
Philippines
Sin#apore
Sri Lan%a
.hailand
1) >.?) >.?
20 >*1?
30 >*1?
10 >*1?
) >*1?
3) >.?
20 >*1?
"'sence >*1?@
30 >.?
20 >.?
peanutsother foods
maize peanut
all
rice
other #rains
all
coconuts peanutproducts >e+port?
all
all
all
imit!"#$g% Commodity
**11A "flato+in *A "flato+in *11. A .otal "flato+ins. A .otal "flato+ins@Limit of detection is around 10 #-%#
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5ther to+icants of 'iolo#ical ori#in5ther to+icants of 'iolo#ical ori#in
Ci#uatera
Shellfish to+insB
paralyticneuroto+icdiarrhoeicamnesic
Pyrrolizidine al%aloids
istamine
Toxicant
dinofla#ellates
dinofla#ellates
$arious to+ic plants
spoila#e 'acteria
tropical Fish
shellfish
cereals honey
fish cheese
Source Associated food
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polynuclear aromatic hydrocar'ons
heterocyclic amines nitropyrenes
nitrosamines
ethyl car'amate >urethane?
chloropropanols
Contaminants producedContaminants produceddurin# processin#durin# processin#
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mproperly used a#rochemicalsmproperly used a#rochemicals
*nsecticides or#anochlorine insor#anophosphorus insecticidescar'amate insecticides
Animal +rugs antimicro'ials
#roth promotantsanthelminthicstherapeutics
fumi#ants
fertilizers
nematocides
fun#icides
plant #roth re#ulators
molluscicides
her'icides
rodenticides
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Food additi$esFood additi$es
anti/ca%in# a#ents
antimicro'ial a#ents
antio+idants
colourscurin# and pic%lin# a#ents
emulsifiers
enzymes
firmin# a#ents
fla$our enhancersfla$ourin# a#ents
humectants
lea$enin# a#ents
release a#ents
non/nutriti$e seeteners
nutrient supplements
nutriti$e seetenerso+idisin# and reducin# a#ents
p control a#ents
propellants and #ases
seDuestrants
sol$ents and $ehicles
sta'ilisers and thic%eners
surface/acti$e a#ents
te+turizers
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5ther potential hazards5ther potential hazards
processin# "ids
food Contact Materials
pac%a#in# Materials
cleanin# "#ents
ion/e+chan#e resins filter aidsenzyme preparationsmicroor#anisms
sol$ents lu'ricants release a#entsspecific function additi$es
utensilsor%in# surfaceseDuipment
metal plastic paper ood etc:
deter#entssanitisers
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mproperly used additi$esmproperly used additi$es
'ora+
'oric acid
formaldehyde
ater unappro$ed colourin# a#ents
Adulterants
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*llegal use in *ndonesia
Pom Aceh / 234 sauce 'ottles / (hodamine *
(ed drin%s containin# (hodamine/* B
*o#or 1) E
&
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(is% analysis of chemicals in foods(is% analysis of chemicals in foods
6+posure"ssessment 5ptions
(nd,point+ose response
evel in food
+ietary inta$e
-is$,)enefitCost,)enefit
-egulatoryoluntary&on,intervention
azarddentification
(is%Communication
Socio/economic-Political
"ssessment
azardCharacterisation
(is%Mana#ement
(is%"ssessment Monitorin# and
6$aluation
(is%Characterisation
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Monitorin# points forMonitorin# points forchemical hazardschemical hazards
point source
en$ironmental compartments
primary production
import - e+port
production and processin#
holesale outlets and mar%ets
'iomonitorin#
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Criteria for esta'lishin#Criteria for esta'lishin#prioritiespriorities
se$erity of potential effects on health
le$els in indi$idual foods and the diet
size and suscepti'ility of the e+posedpopulation
si#nificance in domestic and international trade
nature and cost of mana#ement options
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Chemical hazards in theChemical hazards in the
homehome
metal coo%are contaminated ith hea$y metals
ceramic or enamelled ser$in# dishes ith to+ic#lazes
leaded crystal used ith acid foods
copper pans and utensils
miscellaneous home/use chemicals
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Chemical hazards in foodChemical hazards in food
Seve
rity
&isease
and&eath
Toxici
ty
(xposure
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Potential physical hazardsPotential physical hazards
#lass slime or scum metal
'one plastic stones and roc%s capsules or crystals pits or shell
ood paper human and animal hair
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Potential physical hazardsPotential physical hazards
+istribution of complaintsof foreign ob/ects in food
soft drin%s 19 E
infant foods 1 E'a%ery 14 E
chocolate and cocoa products E
fruits E
cereals ) E
$e#eta'les 4 E
fish 3 E
others 2) E
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Potential physical hazardsPotential physical hazards
Possible control measures
$isual inspection
filters or sie$es
metal detectors
ma#nets
separation 'y density personnel precautions >hair net #lo$es?
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Millin#
"ir dryin#
Freeze dryin#
Saltin#
"reduction 'y su#ars
Fermentation
"cid p>i:e: G4:?
"dditi$es>e:#: sulphite?
rradiation
6ffect of food processes on nutrients6ffect of food processes on nutrients
!itamin " !itamin *#roup@ !itamin C !itamin 6
/
M
L
/
/
/
M
/
/
M to
L to M
L
L
/
L
/
e:#: *1 / .hiamine
L to M
/
M
L
/
L
L
/
L
/
M
L
/
/
/
/
/
/*Comprises a number of water soluble, low molecular weight compounds and includes Thiamine (B 1),
Riboflavin (B2), iacin, !olate, B"and B12#
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oss may be due to
Physical remo$al
Leachin# into coo%in# ater
Shrin%a#e durin# coo%in#
Mineral loss durin#Mineral loss durin#
food processin#food processin#
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Processes 0hich may affect mineral availability
(educin# or remo$in# in#redients hichinhi'it mineral a'sorption
Fermentation and #ermination
eatin# >increases a$aila'ility of some
minerals decreases a$aila'ility of others
"ddition of phosphates
Factors affectin#Factors affectin#
mineral a$aila'ilitymineral a$aila'ility
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(elati$ely sta'le to food processin#
Certain treatments physically remo$e
macronutrients from the food >e:#: millin#?
eat treatments can denature proteins
or cause fats to o+idise and de#rade
Certain treatments increase car'ohydratele$els >e:#: addin# su#ar as a preser$ati$e?
MacronutrientsMacronutrients
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f a food is a principal source of a particular
nutrient it is important to minimise
the loss of this nutrient
Processed foods sometimes retain more
nutrients than fresh foods
Strate#ies to minimise o$erall nutrientloss must loo% at each processin# sta#e
6ffect of nutrient loss on diet6ffect of nutrient loss on diet
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To reduce nutrient loss
(educe ater in coo%in#
Minimise the time 'eteen
har$est and eatin#
6nsure optimum stora#e
Minimisin# nutrient lossesMinimisin# nutrient losses
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Free radicals andFree radicals and
chronic diseasechronic disease
Free radicals cause oxidative stress
*ncreasing evidence that free radicals may
be responsible for and related to dia'etes mellitus
cardio$ascular disease
atherosclerosis
tropical diseases
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Counteractin#Counteractin#
o+idati$e stresso+idati$e stress
1xidative stress is counteracted by
antio+idati$e enzymes
non/enzymic antio+idants
>e:#: $itamins " C 6 and 'eta
carotene?