Hazards to food safety Essay

College of Hospitality ManagementFOOD SAFETY & SANITATION HFOODSLesson 2 HAZARDS TO Food Safety commonplace Symptoms of Foodborne Illness Headache- Abdominal Pain Nauocean- Diarrhea Vomiting- Fatigue Dehydration- FeverWhen a living, disease- create microorganism is eaten along with a nutrition, it discharge cause a fargonborne transmitting. After ingestion, the organism burrows into the lining of the victims digestive bundle and begins to start in yield. This discount lead to the common symptoms of FBI like diarrhoea. A common type of fodderborne infection is salmonellosis. The disease is caused by Salmonella bacterium that be frequently comprise in domestic fowl and eggs.CLASSIFICATION OF FOODBORNE indisposition1. transmittalCaused by eating pabulum that contains living disease ca exploitation microorganism. Ex. Bacteria, virus, parasites / kick upstairss inside the body and meet FBI Salmonella bacteria that are frequently found in poultry and eggs. 2. In cyanogen icationCaused by eating foods that contains noisome chemical or toxin produced chemical waste or toxin. If the food containing the toxin is eaten, the toxin causes an affection. Ex. Food Poisoning, common examples of food crapulence are Clostridium botulinum and Staphylococcus aureus. Intoxication may also occur when an e psyche consumes food that contains man-made chemicals such as cleaning agents or pesticides. 3. Toxin-mediated infectionCaused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body. (as in the case of an infection) Atoxin-mediated infection is different from inebriation because the toxin is produced inside the body. An example of an organism that causes this type of illness is Clostridium Perfingens. On set timeIs the number of hours between the time a somebody eats begrime food and when they first show symptoms of the disease. Individual onsets vary depending on factors such as age, health status, body in cubus and the amount of contaminant ingested with the food.FOODBORNE HAZARDSRefers to a biological, chemical or physical hazard that passel cause illness or injury when consumed along with the food.Biological Hazards acknowledge bacteria, viruses, parasites and fungi. These organisms are very small and can plainly be seen with the aid of a microscope. Bacteria are single-celled microorganisms that require food, moisture and untoughenedth to multiply. chemical Hazards are toxic substances that may occur by nature or may be added during the processing of food. Ex. Include agricultural chemicals (pesticides, fertilizers, antibiotics), cleaning compounds, heavy metals (lead mercury), food additives, and food allergens.Chemicals and different non-food items should never be placed intimately food items. Physical HazardsAre hard or soft foreign objects in food that can cause illness and injury. They include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhe sive bandages and human hair. These hazards result from accidental taint and poor handling practices at galore(postnominal) points.BACTERIAAre one of the some important biological foodborne hazards for any food establishment. Bacteria are reported in more cases of FBI than any hazards. All bacteria exist in a vegetative state. Vegetative cells grow, reproduce,and produce waste just like other living organism. Some bacteria claim the ability to form spore. Spores help bacteria survive when their environment is too burning, cold, dry, acidic or when there is not enough food. Spores are not able to grow or reproduce. CLASSIFICATIONS OF BACTERIASpoilage BacteriaDegrade (break mountain) foods so that they look, taste and smell bad. They reduce the smell of food to unacceptable levels. Pathogenic BacteriaAre disease-causing microorganisms that can make people ill if they or their toxins are consumed with food.bacterial Growth the reproduction of bacteria and an increase in the nu mber of organisms. Binary confederation a process which bacteria reproduce when one bacterial cell divides to form new cells. sextet CONDITIONS BACTERIA NEED TO MULTIPLY (F-A-T-T-O-M)1. Food High in protein and Carbohydrates2. Acid Mildly acid environment of pH of 4.6 7.03. Temperature between 41oF (5oC) and 135 oF (57oc)4. Time four hours5. oxygen depending on the type of bacteria (with Oxygen or without 0 or both) 6. Moisture Water action at law greater than 0.85FOUR PHASES OF BACTERIAL issue (Lag Log Stationary Decline)1. Lag Phase in which the bacteria exhibit little or no product. The bacteria adjust to their surroundings during this phase. The lag phase last only a few hours at room temperature. 2. Log Phase bacteria maturement is very rapid during this phase with bacteria duplicate in numbers every few minutes. Keeping bacteria from reaching the log phase of growth is faultfinding for food safety 3. Stationary Phase the number of new bacteria being produ ced equals the number of organisms that are dying off during this phase.The bacteria have made up much of the space, nutrients and moisture in the food by this phase. 4. Decline Phase in here bacteria die off cursorily because they lack nutrients and are poisoned by their own toxic waste.SIX CONDITIONS BACTERIA1. Source of FOOD close to bacteria prefer foods that are high in protein or carbohydrates like meats, poultry, seafoods, dairy products and fastened rice, beans and potatoes.(Microbes eat the aforesaid(prenominal) food we do)2. ACIDITY the pH symbol is used to designate the activity of alkalinity of food. You measure pH on a scale that ranges from 0 to 14. Most foods are acidic and have a pH little than 7.0. Very acid foods (pH be depleted 4.6), like lemons, limes and tomatoes, will not normally support the growth of disease-causing bacteria. Pickling products and vegetables uphold the food by adding acids such as vinegar. This lowers the pH of the food in order to slo w down the rate of bacterial growth. A pH preceding(prenominal) 7.0 indicates the food is alkaline.Examples of alkaline foods are olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment (pH of 7.0) but are undecided of growing in foods that have a pH in the range of 4.6 to 9.0. Since most foods have pH of less than 7.0, we have identified the range where harmful bacteria grow from 4.6 to 7.0. Many foods offered for sale in food establishment have a pH in this range.3. TEMPERATURE commonly measured in layer Fahrenheit denoted as oF), degrees Celsius (denoted as oC), or both. Psychrophilic Bacteria grow with a temperature range of 32 oF (0oC) to 70 oF (21oC). They can survive at refrigerated and room temperature. Mesophilic Bacteria (Middle Range) grow at temperatures between 70oC (21oC) & 110oF (43oC) with most rapidgrowth at human body temperature (98.6 OF, 37oC). Thermophilic Bacteria grow best at temperatures to a higher place 110oF (43oC). All The rmophilic bacteria are spoilage organismTemperature Danger ZoneMost disease causing bacteria can grow indoors a temperature range 41oF (5oC)to 139oF (60oC). Time and Temperature are the most critical factors affecting the growth of bacteria in foods. Keep it hot, keep it cold or dont keep it (Hot 135oF Cold 41oF)Temperature Abuse is the term applied to foods that have not been heated to safe temperature or kept at the right temperature. This could result in a foodborne illness.4. Time under ideal conditions, bacterial cells can double in number every 15 to 30 minutes. Clostridium Perfringens bacteria can double every 10 minutes. For most bacteria, a single cell can generate all over one million cells in just five hours. Proper storage and handling of foods helps to prevent bacteria from multiplying. Bacteria need about four (4) hours to grow to high enough numbers to cause illness. In danger Zone5. Oxygen also differ in their requirements for oxygen.Aerobic Bacteria must hav e oxygen in order to grow anaerobiotic Bacteria cannot survive when oxygen is present because it is toxic to them. Usually grow well in Vacuum packaged foods or canned seriouss) Facultative Anaerobic can grow with or without free oxygen but have a preference. -Controlling oxygen conditions may not be an effective way to prevent foodborne illness.6. Moisture is an important factor in bacterial growth. Drying is the oldest and the best method to preserve food. Many foods are preserved by lowering their piss activity to 0.85 below. Drying foods or adding salt and sugar reduces the amount of water. (frozen foods)Water Activity (Aw)Is a measure of the amount of water that is not bound to the food and is, therefore available for bacterial growth. Aw such as dairy products, poultry & eggs, meats, pasta, steamed rice etc. Below 0.85 Aw such as Dry noodles, dry rice, flour close down & jellies etc.POTENTIALLY HAZARDOUS FOODS (PHF)Some types of foods have the ability to support the rapi d and progressive growth of infectious and toxin-producing microorganism Usually high in protein or carbohydrates / have a pH above 4.6 / have a water activity above 8.5.Common examples of PHFRed meatsPoultry young strap EggsFish & Shell slantDairy ProductsOthers Vegetables, Cooked rice or potatoes, refried beans & fruits such as cut cantaloupe. must(prenominal) not be held at Temperature Danger Zone within 41oF (5oC) to 135oF (57oC) for 4 hours or more.Ready to down Foods foods are items that are edible without washing, cooking, or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not administers properly. Examples of ready to eat foods that can be eaten immediately delicatessen food items such as cheeses and luncheon meatsFruits and vegetablesSalad itemsHotdogsHard-boiled eggsFoodborne Illness Caused by BacteriaClassified as Sporeforeming enable a cell to survive environmental stress such as cooking, freezing, dryin g & high salt. Non-Sporeforeming easily destroyed by proper cookingSpores are not harmful if ingested, except in a babys digestive system. If a spore turns into a vegetative cell, the vegetative cell can grow in the food and cause illness if eaten.Sporeforeming bacteria found in foods grown in landed estate like Vegetables / Spices / Animal Products.BRIEF PROFILE OF commonalty PATHOGENIC BACTERIACAUSATIVE AGENT pillow slip OF illnessSYMPTOMS ONSETCOMMON FOODSPREVENTIONBACILLUS CEREUS-Sporeforming bacterium that can survive with or without oxygen. Bacterial intoxication or toxin mediated infectionDiarrhea type type AB vim cramps (8-16 hrs)Vomiting typevomiting, diarrhea, abdominal cramps(30 min.-6hrs.) Diarrhea type meats, milk, vegetableVomiting typerice, starchy foods, grains, cerealsProperly heat, cool, and reheat foodsCLOSTRIDIUM PERFRINGENS-is a nearly anaerobic.(must have very little oxygen) Bacterial toxin-mediated infectionIntense sbdominal pains and severe diarrhea, ( 8-22 hrs.)Spices, gravy, improperly cooled foods(especially mets and gravy dishes) Properly cook, cool, and reheat foodsCLOSTRIDIUM BOTULINUM-Is an anaerobic(must not have oxygen) Produces NEUROTOXIN-Which is one of the most deadliest biological toxins cognise to man. Bacterial intoxicationDizziness, double vision, difficulty in breathing and swallowing, headache (12-36 hrs.) Improperly canned foods, vacuum packed refrigerated foodscooked foods in anaerobic mass. Properly heatprocess anaerobically packed foods Do not use home office canned foods. CAMPYLOBACTER JEJUNI- is a major cause of foodborne infection.It requires a very strict amount of air for growth.As microaerophile,it can tolerate 3-6% oxygen for growth Bacterial infectionWatery, bloody diarrhea (2-5 days)Raw chicken, unexampled milk, affectionate meatProperly handle and cook foods annul cross contaminationSHIGA TOXIN-PRODUCING ESCHERICHIA COLI- Anaerobic bacteria found in the intestines of warm red-blooded animals, especially cows. Bacterial infection or toxin mediated infection.Bloody diarrhea followed by kidney failure and haemolytic uremic syndrome(HUS) in severe cases,(12-72 hrs.) Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce figure good food sanitation, handwashing properly handle and cook food LISTERIA MONOCYTOGENES- is a facultative anaerobic(can grow with or without oxygen) This microbe has the ability to survive under many conditions such as high-salt foods and can grow at refrigerated temperatures (below 41F5C) Bacterial InfectionHealthy adult flu like symptomsAt risk commonwealth septicaemia, meningitis, encephalitis, birth defects (1day-3 weeks)Raw milk, dairy items, raw meats, refrigerated ready-to-eat foods, processed read-to-eat meats such as hot dogs, raw vegetables and seafood Properly store and cook foods avoid cross contamination rotate processed refrigerated foods using FIFO to ensure timely use. SALMONELLA SPP.- Facultative anaerobic, found in the intestinal tract of humans and warm blooded animals. Bacterial infectionNausea, fever, vomiting, abdominal cramps, diarrhea (6-48 hrs.) Raw meats, raw poultry, eggs, milk, dairy productsProperly cook foods avoid cross contaminationSHIGELLA SPP.- Facultative anaerobic, found in the intestines and commode of humans and warm blooded animals,The bacterium produces a toxin that reverses the absorption of water bach into the body. Bacterial InfectionBacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days) Foods that are prepared with human pertain salads, raw vegetables, milk, dairy products, raw poultry, non-potable water, ready to eat meat washout men and practice good personal hygiene properly cook foods STAPHYLOCOCCUS AUREUS- Facultative anaerobic bacteria that produces a heat stable toxin as it grows on foods. Grow well when alone. Bacterial intoxicationNausea, vomiting, abdominal cramps, headaches (2-6hrs.)Foods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene. Cooking WILL NOT inactivate the toxin. VIBRIO SPP.- Vibrio cholera, parahaemolyticus, vulnificus all these three are very resistant to salt and are common in seafood Bacterial infectionHeadache, fever, chills, diarrhea,vomiting, severe electrolyte loss, gastroenteritis, (2-48 hrs) Raw or improperly cooked fish and shellfishPractice good sanitation properly cook foods avoid serving raw seafood FOODBORNE ILLNESS CAUSED BY VIRUSESCAUSATIVE AGENTTYPE OF ILLNESSSYMPTOMS ONSETCOMMON FOODSPREVENTIONHEPATITIS A- Foodborne virus that has been associated with many foodborne infections. It causes a liver disease called infectious hepatitis Viral infectionFever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-50 days) Foods that are prepared with human contact contaminated water Wash hands and practice good personal hygiene avoid raw seafood NORWALK VIRUS- another common foodborne virus that has bee n associated with many foodborne infections. Viral InfectionVomiting, diarrhea, abdominal pain, headache, low grade fever onset 24-48 hrs. Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and infected food workers employment potable water cook all shellfish handle food properly, meet time, temperature guidelines for PHF ROTAVIRUS- Is a leading cause of severe diarrhea among infants and children Viral infectionDiarrhea, vomiting, low grade fever1-3 days onset lasts 4-8 days Sewage contaminated water, contaminated salad ingredients, raw seafood earnest personal hygiene and handwashing Propr food handling practicesFOODBORNE ILLNESS CAUSED BY PARASITESCAUSATIVE AGENTTYPE OF ILLNESSSYMPTOMS ONSETCOMMON FOODSPREVENTIONANISAKIS SPP.- are nematodes(roundworms) associated with foodborne infection from fish. The worms are about1-1/2 inches long and a diam of a human hair. Thay are beige, ivory, white, gray,brown,or pink. Other names for this parasite are cod wor m and herring worm Parasite InfectionCoughing, vomiting onset 1hour-2weeksRaw or undercooked seafood especially bottom aliment fishCook fish to the proper temperature throughout freeze to meet FDA Food code specifications CYCLOSPORA CAYETANENSIS- is a parasite that has been reported much more frequently beginning in the 1990s Parasitic InfectionWatery and explosive diarrhea, loss of appetite, bloating (1 week) Water, strawberries, raspberries and raw vegetablesGood sanitation, respectable supplierCRYPTOSPORIDIUM PARVUM- Single cell microorganisms called protozoa. piece in water that has been contaminated with cow feces. Parasitic infection unplayful watery diarrhea within 1 week of ingestionContaminated water, food contaminated by infected food workers. Use potable water supply practice good personal hygiene and handwashing GIARDIA LAMBLIA- Found in the feces of wild animals, domestic pets and infected persons Parasitic infectionDiarrhea within 1 week of contactContaminated water POTABLE WATER SUPPLY good personal hygiene and handwashingTOXOPLASMA GANDII- Common in warm blooded animals including cats, rats, mice, pigs, cows, sheep, chickens, and birds Parasitic infectionMild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches. Severe cases may result in damage to the eye or brain (10-13days) Raw meats, raw vegetables and fruitGood sanitation, redoubtable supplier and proper cooking.TRICHINELLA SPIRALIS- roundworm that causes parasitic infection Parasitic infection from a nematode wormNausea, vomiting, diarrhea, sweating, muscle soreness (2-28 days) Primarily undercooked pork products and wild game meats( bear, walrus) Cook foods to the proper temperature throughoutFOODBORNE ILLNESS CAUSED BY CHEMICALSChemical hazards are usually classified as either naturally occurring or man-made chemicals. by nature OCCURING CHEMICALS- include toxins that are produced by a biological organism. AllergensCiguatoxinMycotoxinScombrotoxinShellf ish ToxinNATURALLY OCCURING CHEMICALSCAUSATIVE AGENTTYPE OF ILLNESSSYPMTOMS ONSETCOMMON FOODSPREVENTIONFOOD ALLERGENS- causes a persons immune system to overreact An allergic reaction usually involving the skin, mouth, digestive tract, or airways Skin- hives, rashes, and itchMouth- swelling and itching of the lips and tongueDigestive tract- vomiting and diarrheaAirways- difficulty breathing, wheezingFoods that contain milk, eggs, wheat, crackers, and peanuts, fish and shellfish Packaged and prepared foods must be properly labelled if they contain common food allergens so that sensitive people can avoid it CIGUATOXIN- The toxin is found in tiny, free swimming sea creatures called algae which live among certain coral reefs Fish toxin originating from toxic algae of tropical watersVertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.) Marine finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish Purchase fish from a reputable supplier cooking WI LL NOT inactivate the toxin SCOMBROTOXIN- also called histamine poisoning, is caused by eating foods high in a chemical compound called histamine Seafood toxin originating from histamine producing bacteriaDizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth, headache, itching, teary eyes, runny nose(1-30min) Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone Purchase fish from a reputable supplier, store fish at low temperatures to prevent growth of histamine-producing bacteria toxin is not inactivated by cooking SHELLFISH ROXINSPSP, DSP, DAP, NSP- The toxins are produced by certain algae called dinoflagellates IntoxicationNumbness of lips, tongue, arms, legs, neck lack of muscle coordination (10-60 min) Contaminated mussels, clams, oysters, scallopsPurchase from a reputable supplierMYCOTOXINS- Mycotic organisms or fungi are molds, yeasts, and mushrooms, some of which are capable of causing foodborne illness.Fungi are larger than bacteria. And they prefer foods that are high in sugar or starches Intoxication1.Acute onset hemorrhage, fluid build up2. Chronic onset cancer from small doses extra timeMoldy grains, corn, corn products, peanuts, pecans, walnuts, and milk Purchase food from a reputable supplier keep grains and nuts dry and protect products from humidity ADDED MAN-MADE CHEMICALSMAN-MADE CHEMICALS- include substances that are added, intentionally or accidentally, to a food during processing. Cleaning solutions and sanitary suppliesFood additivesPesticides- Leave residues on fruits and vegetables and can usually be withdraw by a vigorous washing procedure. Chemicals from containers or food-contact surfaces of inferior metal that are misused may lead to heavy-metal or inferior metal poisoning (cadmium, copper, lead, galvanized metals, etc.)FOODBORNE ILLNESS CAUSED BY PHYSICAL HAZARDSPHYSICAL HAZARDS- Are foreign objects in food that can cause illness and injury Fragments of glassesMetal shavings Unfrilled Toothpicks humane hairAnd JewelleryBandagesStones, rocks or wood particlesStaple wires