NutriGenie

Smt. VHD Central Institute of Home Science college

SPOT LIGHT: Food Safety- Issues

Global trends on Food safety

Hazards related to food

MONTHLY NEWSLETTER DEPT OF FOOD AND

NUTRITION

OCTOBER 2016

I am Nutri Genie, your news reporter

and will visit you every month here

onwards. I will bring to you exciting

Scientific and Commercial news from

the world of Food & Nutrition. I will

also talk about innovations, recent

trends, opportunities and a lot more

related to our department. Sometimes

I will play with you by bringing funny

facts, jokes, quizzes and similar

stuffs. Contribution from: Faculties

and Ph. D. Scholars, Dept. Food

and Nutrition

What is Food Safety ?

Food Safety can be defined as the assurance that food will not

cause harm to the consumer when it is prepared and or eaten

according to its intended use (WHO).

FOOD SAFETY ISSUES

Specific food safety concerns differ markedly and include:

6 Additives, colours and flavors

6 Drug residues

6 Fertilizers and other growing aids

6 Irradiation

6 Microbiological contamination

6 Naturally occurring food toxicants

6 Food supplements

6 Pesticides

6 Pollutants

6 Processing ,packaging and labeling

6 Adulteration and Misbranding

FACTORS AFFECTING FACTORS AFFECTING FACTORS AFFECTING FACTORS AFFECTING

FOOD SAFETYFOOD SAFETYFOOD SAFETYFOOD SAFETY

Food hazards are the

factors, which are

the biggest threat to

food safety.

A hazard is defined

as: a biological,

chemical, or physical

agent in a food, or

condition of a food,

with the potential to

cause an adverse

health effect.

GLOBAL TRENDS AND THEIR IMPACT ON FOOD SAFETY

There have been social changes such as an increasing

number of meals being consumed outside the home

environment and also an ageing population.

Public exposure to a food-borne pathogen may change due

to changes in processing, changes in consumption patterns

and the globalization of the food supply chain.

Many risk factors influence host (our) susceptibility to

infection. These may be:

6 Pathogen (microbes)-related : ingested dose, virulence

6 Host-related: age, immune status, personal hygiene,

genetic susceptibility.

6 Diet-related nutritional deficiencies, ingestion of fatty

or highly buffered foods

Most foods are grown in the open environment, they

can become contaminated with natural and human-

derived environmental toxicants.

Lead, is one such toxicant.

In addition to environmental pollutants, foods become

contaminated with trace toxicants which are

unintentionally or intentionally added to foods.

The use of pesticides to control insects, unwanted

plants, or fungi can result in trace residues of the

pesticide in the food.

Components of packaging materials migrate from the

package to foods.

Oils from processing machinery or other processing

aids can leave trace residuals in foods. These

substances are called processing aids and are regulated

for safety.

Traces of drugs which are given to food-producing

animals to treat diseases in these animals or make

them grow more quickly could, under some

circumstances, remain in the food.

Traces of antibiotics in milk are one example. These

are also

considered trace

toxicants.

Hazards associated with food

Biological Chemical Physical

Macro biological Veterinary residues, antibiotics Glass

, Hair

Microbiological Growth stimulants Metal

Pathogenic Bacteria Plasticisers and packaging migration Stone 2 Sporeforming Chemical residues Wood 2 Non sporeforming pesticides, Plastic cleaning fluids Parts of pests

Parasites and protozoa Allergens Insulation

material

Viruses Toxic metals; Lead and cadmium Bone Mycotoxins Food chemicals; preservatives, Fruit pits

processing aids, polychlorinated biphenyls (PCBs), Printing inks, Prohibited substances

The risks of food poisoning should be reduced during food

manufacture to an 'acceptable risk'.

Manufacture of safe food

The manufacture of safe food is the responsibility of

everyone in the food chain, and food factory, from the

operative on the conveyor belt to the higher management.

The production of safe food requires the following:

2 Control at source

2 Product design and process control

2Good hygienic practice during production. processing,

handling and distribution, storage, sale, preparation and use

2 Preventatives app

end-product testing is limited

Safe Food

The risks of food poisoning should be reduced during food

manufacture to an 'acceptable risk'.

Manufacture of safe food

The manufacture of safe food is the responsibility of

everyone in the food chain, and food factory, from the

operative on the conveyor belt to the higher management.

The production of safe food requires the following:

and process control

Good hygienic practice during production. processing,

handling and distribution, storage, sale, preparation and use

approach because effectivenes

product testing is limited

The risks of food poisoning should be reduced during food

The manufacture of safe food is the responsibility of

everyone in the food chain, and food factory, from the

operative on the conveyor belt to the higher management.

The production of safe food requires the following:

Good hygienic practice during production. processing,

handling and distribution, storage, sale, preparation and use

ess of microbial

FOOD SAFETY TIPS

Storage of Food

Keep food covered to protect it from dust, insects, sneezes, etc.

Always use a clean cover – never re-use plastic or aluminium wrap.

Keep raw food, including meat, separated from cooked food.

Always wrap and store cooked foods above raw foods in the fridge.Keep perishable foods hot (above 60 °C) or cold (below 5 °C).

Check the temperature of your fridge regularly – in hot weather it may need adjusting to keep food cold.

Arrange food in your fridge so cold air can easily circulate around it. Never overstock your fridge.

Fridges work better and are cheaper to run if they are defrosted regularly.

Buying Food

Buy the best quality food you can.To reduce the risk of contamination, avoid buying damaged cans and torn packets.

Always check the label. Is the product near its best before or use by date? Follow

the recommended storage conditions, for example ‘refrigerate after opening’.

Plan your shopping trip so perishable foods are purchased last. Transport these

foods in an esky and place them in a fridge or freezer as soon as possible.

Do not keep perishable foods outside of refrigeration for longer than 2 hours

Handling of Food

• Bacteria cannot move on their own – they are spread from one place to another by poor food handling practices or by contact with pets, flies

or other pests. To stop the spread of bacteria: • • Always wash your hands thoroughly with soap and hot water: before handling food, especially cooked food after going to the toilet between

handling raw and cooked foods. • • Avoid using bare hands to touch food. Use tongs, forks and spoons whenever possible

• • Always clean and sanitise work surfaces and utensils. Sanitisers kill bacteria, while detergents only remove dirt and grease.Wash fruits and vegetables, especially if eaten raw.

• • Use safe, treated water when preparing food and cleaning. Use separate cutting boards and knives for each type of food, for example raw meat, fish, vegetables and cooked foods.

Use paper towels whenever possible. Dishcloths and towels can carrybacteria.

Protect food preparation areas and food from pests, insects and pets

INTEGRATED APPROACH TO FOOD SAFETY

Consideration of safety needs to be applied to the complete food chain, from food production on the farm, or equivalent, through to the

consumer. To achieve this integration of following food safety tools is required.

2 Good Hygienic Practice (GHP)

2 Good Manufacturing Practice (GMP) 2 Hazard Analysis Critical Control Point

(HACCP) 2 Microbiological Risk Assessment (MRA)

2 Quality management: ISO series 2 Total Quality Management (TQM)

IMPORTANCE OF SAFE FOOD

A safe food supply that will not endanger consumer health and good quality food is essential for proper nutrition. It would ensure

prevention of food borne diseases, provide consumer unadulterated food of good quality. It also promotes participation in International

trade in food products and stimulates economic development.

Education and Training plays

an important role in

improving the safety and

quality of food.

It is essential to acquire the

know-how and skills

necessary to understand and

manage food safety hazards.

Both education and training

are needed for the purpose.

While education aims at influencing the way of life and

empowering people to make a choice, training is a process by

which one is enable to acquire a skill.

Any successful food safety programme will always need a

shared responsibility among producers,

government and the consumer.

Education and Training plays

an important role in

improving the safety and

It is essential to acquire the

how and skills

necessary to understand and

manage food safety hazards.

Both education and training

are needed for the purpose.

While education aims at influencing the way of life and

empowering people to make a choice, training is a process by

which one is enable to acquire a skill.

Any successful food safety programme will always need a

shared responsibility among producers, industry, trade,

government and the consumer.

While education aims at influencing the way of life and

empowering people to make a choice, training is a process by

Any successful food safety programme will always need a

industry, trade,