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- 1. S.Balasaraswathi, M.Sc.,M.Phil.,MCA.,PGDCA.,PGDPP.Ed., Assistant Professor ofHome Science, V.V.Vanniaperumal College for Women, Virudhunagar FOOD HAZARDS Insert your logo
- 2. Food Safety Food Safety FoodSafety means assurance that food is acceptable for human consumption according to its intended use. Food safety can be defined in absolute and relative terms. ‘Absolute food safety , is the assurance that the damage or injury from use of a substance is impossible . 'Relative food safety' is the assurance that damage or injury will not result from a food or ingredients u sed in a reasonable and customary manner and quality.
- 3. Hazard 'Hazard' is therelative probability that harm or injury will result when the substance is used in a proposed manner and quantity
- 4. Toxicity 'Toxicity' is thecapacity of a substance to produce harm or injury of any kind under any conditions.
- 5. Food Quality Food qualityrefers to the attributes that influence a products value to a consumer. This includes both negative attributes such as spoilage, contamination, adulteration, food safety hazards and positive attributes such as the origin, colour, flavour, texture etc
- 6. Food Hygiene Food hygienerefers to all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
- 7. Food Safety ManagementSystem Food Safety Management System means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.
- 8. Maintaining food safetyand quality is essential in the entire chain of food production i) Primary food production at the level of farmers Ii) Primary food processing at the farm, dairy and abattoir and grain mills Iii', Secondary food processing level such as canning, freezing, drying and Iv) Food distribution, both at the national and international level of import /export V) Food retailing and food catering, and Vi) Domestic food preparation level.
- 9. DEFINITION There are variousfactors affecting food safety, the biggest one being 'food hazard'. Food hazards can be 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. A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related. FOOD HAZARDS
- 10. Types of FoodHazards • Physical Hazards • Chemical Hazards • Biological Hazards • Allergenic Hazards
- 11. Physical Hazards Physical hazardsare foreign objects that are found in food products. It may be defined as any foreign material not normally found in a food, which may cause illness, or injury to the individual consuming/ using the product.
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- 13. a) Stones, woodand plastic pieces These items can come with raw material during harvest and if not properly sorted they can appear in the food prepared for human consumption and cause injury to the customers. The critical control point for these hazardous substances is during receiving time. This can be controlled by the proper inspection of the raw material along with supplier guarantee at the time of receipt.
- 14. b) Glass pieces Glasspieces arise out of breakage of glass containers and glass fittings and can be avoided by conducting a glass audit. This can also be controlled by avoidance of glass in the proces sing and packing activities in the food processing plants and also by providing proper covering to the glass electric fittings followed by glass audit.
- 15. c) Bones, ShellPieces etc. This results from the careless pre-processing of the raw material. Proper dressing of the raw materials to remove bones, shell pieces, etc. followed by inspection can exclude these food borne physical hazards. Shells, particularly crab shells can easily be detected by screening through Ultra Violet (UV) light.
- 16. d) Metallic objects Metal-to-metal contact, especially in mechanical cutting and blending operations, as well as loose nuts, bolts, stapler pins etc. have the potential for the introduction of metal fragments into the food products. Such fragments can cause injury to the customers as a physical hazard. To avoid such metal based hazards, the processing line shall operate a metal detection device at the end of the production line for detection and elimination/correction of products with metallic hazard . As a general guidance, the tolerance for physical hazards is absence of physical hazards mainly metal and glass pieces in the size range of 7 mm to 25 mm.
- 17. Chemical Hazards Achemical hazard is any chemical contaminant introduced in food system which may cause illness or injury to the individuals using the product. Chemical hazards are toxic chemical compounds that appear in food either as a contaminant or a food additive or as a genetic constituent. Most of the chemical hazards are either immediate toxins or cumulative toxins, which are non-bio-degradable. In the case of the immediate toxins, the amount of toxin consumed in one day through one or more meals can result in toxicity.
- 18. Types of ChemicalHazards
- 19. Examples of ChemicalHazards
- 20. Chemical Hazards Examples ChemicalHazard Examples Mycotoxins Produced by fungi and can be toxic to humans and animals. They are formed by moulds which grow on crops and foods under certain conditions. Natural Toxins Biochemical compounds produced by plants in response to certain conditions or stressors. Marine Toxins Decomposition or microscopic marine algae accumulated in fish and shellfish. Environmental Contaminants Accidentally or deliberately enter the environment. Typically manufactured for industrial use.
- 21. Cont.. Chemical Hazard Examples FoodAdditives Any chemical substance that is added to food during preparation or storage. Processing-induced Chemicals Undesirable chemicals can be formed in certain foods during processing as a result of reactions between compou nds that are natural components of the food. Pesticides/Agricultural Products Used to control, destroy, or repel a pest, or to mitigate the effects of a pest. Veterinary Drug Residues Used in food-producing animals to control and/or prevent illness in the animal.
- 22. a) Heavy metals: The most important heavy metals causing public health problems through food are lead, cadmium and mercury. In most of the food commodities, these metal residues are found in extremely low levels, especially in food crops of an annual nature. However, for crops from perennial species of plants and animals, accumulation of these metals is possible. Hence, there is need for monitoring of such plant products, farmed animals and poultry on a batch basis, to ensure that the toxic elements of lead, cadmium and mercury are below tolerance levels. In the case of certain marine food organisms like cephalopods, there is a preferential accumulation of cadmium. Consequently, for foods involving cephalopods and their products, there shall be lot wise monitoring to ensure that cadmium levels are below the permitted level. In a similar fashion, big fishes (above 5 kg) are reported to contain significant levels of the toxic element mercury, necessitating a routine monitoring of all such fish species for the level of mercury. In inland fishes, lead is also found to occur at significant levels.
- 23. b) Pesticide Residues: Pesticides are generally used against plant and animal pests. Consequently, their presence is likely to occur in food products from plants and land-based animals. Due to rain, wind, birds etc., these pesticides from cultivation areas will find their way into inland water bodies at first and then into the sea causing the fish and other aquatic animals to pick up and retain the pesticide residues in their lipid pool Even though the level of pesticides in marine fishes is quite insignificant, the fresh water specimens are found to harbour significantly higher levels. Poultry farming heavily depend upon fishmeal and, quite often, the fishmeal will be containing fish and fishery products rejected on account of health problems. In this way, contaminants like heavy metals, pesticide residues, etc. are also encountered in poultry meat. To take care of these health problems, fish, animal and poultry raised in land-based farms shall be subjected to lot wise monitoring for heavy metals and pesticides before they leave the farm.
- 24. c) Antibiotic residues: Antibiotics are used for controlling diseases when life is threatened. Studies shown that some of the antibiotics are carcinogens even at small dozes. On account of this, many developed countries, particularly the members of the European Union, regulate the level of certain antibiotic residues in farmed fish, animal and poultry meant for human consumption. Antibiotics are widely used for protection of the farmed organisms against certain diseases. In the absence of good farming practice and non-observance of withdrawal period, the antibiotic residues can appear in the products of the farm.
- 25. d) Hormone residues: Further,due to ignorance or misguidance, the farmers can also use- prohibited hormones along with some antibiotics to promote infection -free accelerated growth of farmed animals. This can also lead to the presence of residues of anabolic steroids in the farm products, which in turn can result in unusual physiological problems in consumers. To exclude such hazards there shall be periodic monitoring for hormone residues also at production source (farms).
- 26. e) Histamine: Histamineis an allergic compound. Certain fishes, particularly Scombroidae (e.g. mackerel) and some species of Clupeidae (e.g. sardine) are found to accumulate histamine during spoilage. This actually happens due to temperature abuse in respect of scombroid fishes and fishes like sardine (fishes with lateral red muscle). Histamine is an allergen causing pain, inflammation and irritation and very severe cases of histamine toxicity can lead to suffocation and death. To avoid such toxic problems from consumption of these fishes, the species of Scombroidae and Clupeidae shall be subjected to direct or indirect monitoring of histamine. Histamine does not form in fresh fish if they are used immediately and kept be low 15o C.
- 27. f) Bio-toxins: Bio-toxins arenaturally occurring toxins synthesized by certain living organisms. The Paralytic Shellfish Poison (PSP) and the Diarrhetic Shellfish Poison (DSP) are such bio-toxins produced by marine algae. The bivalve mollusk in marine waters feed on these algae and these organisms have the remarkable capacity to withstand the toxins and retain it in their body for nearly 14 days. During these 14 days, if the affected bivalves are picked up and used for consumption, the consumers will get poisoned resulting in muscular paralysis or diarrhoea. So, wherever shellfish harvesting and consumption is prevalent, there shall be a surveillance to see that the shellfish harvest areas are free from the toxic algae blooms. These toxins also appear in organisms like crab, rays etc. which feed on bivalves. Batch wise, the bivalve meat and bivalve eating species can also be analyzed for PSP and DSP so that the relevant lots can be certified free from PSP and DSP.
- 28. g) Aflatoxins: Aflatoxins aretoxic carcinogens produced by certain fungus growing in dry food items particularly nuts, oilseeds, cakes and related products. Consequently, all such foods shall be subjected to a batch-wise monitoring for aflatoxins.
- 29. Food Additives Infood processing, to improve physical properties of the food, some chemical additives are used. For example, various colours for improving product colour, meta-bisulphite for prevention of blackening, sodium tri-polyphosphate for improving softness and water holding capacity and certain antibacterials like sodium benzoate for preservation. Almost all such food additives are generally regarded as safe chemicals wit hout any adverse impact on the health of the consumers. However, se of such food additives shall be subject to Good Manufacturing Practice (GMP), which will ensure the residues of such chemicals to the lowest minimum.
- 30. Cont.. • The numberand variety of food additives are too many depending upon the nature of food processing as well as the nature of the product. Therefore, a description of all the food additives and their accepted level as per GMP is beyond the scope of this material. • For all the above chemical hazards, tolerance levels are fixed by national and international agencies like, USFDA, EU norms and Codex Alimentarius Commission.
- 31. Biological Hazard Biological hazardsinclude bacterial, fungal, viral and parasitic organisms (protoz oa and worms) and/or their toxins. There are many microorganisms, which are pathogenic to humans, but relatively few are associated with foods. These microorganisms that cause diseases are termed as food-borne pathogens'. There are three types of food-borne disease from microbial pathogens infections, intoxications and toxic infection.
- 32. Biological Hazard Examples BiologicalHazard Commonly found in Salmonella Eggs, poultry, meat, unpasteurized milk or jui ce, cheese, fruits and vegetables, spices, and n uts Norovirus Produce, shellfish, ready-to-eat foods Campylobacter Raw and undercooked poultry, unpasteurized milk, contaminated water E. coli Undercooked ground beef, unpasteurized milk or juice, raw milk cheeses, raw fruits and vege tables, contaminated water Listeria Ready-to-eat deli meats and hot dogs, unpaste urized milk or juice, raw milk cheeses Clostridium perfringens Beef, poultry, gravies
- 33. The biological parametersimportant in food safety and quality are Total Plate Counts of bacteria such as Escherichia coli, E. coli 0157, Staphylococcus aureus, Vibrio cholerae, Salmonella, Listeria monocytogenes, Vibrio parahaemolyticus, Campylobacter spp., Clostridium spp. and Bacillus cereus. Out of these Total Plate Count (TPC), E.coli and Staphylococcus aureus counts are considered quality defects and classified as indicator organisms as their presence above the tolerance limit is indicative of either spoilage or contamination from unhygienic workers or unclean contact surfaces. Other listed organisms and the parasitic worms, Anisakis etc. are considered hazards and shall be absent in all food items.
- 34. Indicators of BiologicalSpoilage a) TPC Total Plate Count (also known as Total Bacterial Count, Total Viable Count, Heterotrophic Plate Count or Aerobic Plate Count) is a count of viable bacteria per gram of the food based on counting of the colonies that develop on agar plate. This is commonly considered as an index of bacterial spoilage. The normal incubation period for determination of TPC is 48 hours at 30°C and the tolerance limit for TPC vary with the type of food and range from 10 3 to 107 cfu/g.
- 35. Cont.. E. coli: E. coliis a faecal indicator organism. The presence of E.coli in food generally indicates direct or indirect contamination with faecal matter from human or animal origin. The tolerance limit for E. coli for different food items can vary from zero to <100 cf u/g for raw food and <10 cfu/g for cooked and ready-to-eat foods. The presence of E. coli above the tolerance limit is a sure indication of poor cleanliness of food contact surfaces and/or poor hygiene of food handlers. The presence of organisms like total coliforms, faecal coliforms, faecal streptococci, is also indicative of faecal contamination.
- 36. c) Staphylococcus aureus: S.aureus is simultaneously an indicator organism as well as a food poisoning organism. S. aureus has its origin from oral secretions and skin of human beings and animals. Their presence in above tolerance limit suggests poor hygiene of workers, which lead to the occurrence of this toxigenic organism in food contact surfaces, as well as food materials. However, for toxin production and food poisoning, the S. aureus count shall be of the order of 105 or more organisms per g. of the food.
- 37. d) Specific pathogens: Theother species of bacteria which are involved in food poisoning can cause public health problems either by production of toxin or by actual infection through the intestines of the consumers. The symptoms of food poisoning vary from nausea and vomiting (typical of staphylococcus aureus) and diarrhoea and dehydration (Salmonella and Campylobactor) or a combination of vomiting and diarrhoea (Vibrio cholerae) or paralysis, respiratory failure and death in extreme cases of botulism (Clostridium species). The infectious doses of the specific pathogens vary from a few organisms to106 organisms/g. All these pathogens as far as possible shall be absent in raw as well as cooked products.
- 38. Allergenic Hazards Anallergen is any protein that is capable of producing an abnormal immune response in sensitive segments of the population. Allergic reactions to food us ually involve IgE antibodies. Symptoms of an allergic reaction can range in severity from a skin rash or slight itching of the mouth, to migraine headaches, to anaphylactic shock and death. The type and severity of an allergic response is determined by many factors, including dosage, route of administration, frequency of exposure, and genetic factors.
- 39. Allergenic Hazard Examples HealthCanada has defined the foods that represent 95% of allergic reactio ns in Canada. These are termed 'priority allergens'. • Peanuts • Tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts , pecans, pine nuts, pistachio nuts, and walnuts) • Sesame seeds • Milk • Eggs • Seafood (fish, crustaceans, and shellfish) • Soy • Wheat • Sulphites • MustardFootnote 3
- 40. Cont.. • There isno cure for food allergies (and Celiac Disease) and the only successful me thod for sensitive individuals to manage food allergy is to practice complete avoid ance of the specific allergen. These individuals therefore rely on accurate information (e.g. ingredient list) on food labels to manage food allergy. • Inaccurate, undeclared or hidden allergens on food labels can pose a significant health hazard to these individuals. Cross contamination during processing, packaging, and storage can inadvertently produce products that contain allergens which may not be reflected in the ingredients list on the food label. • Strict adherence to good manufacturing practices (GMP), Hazard Analysis Critical Control Points (HACCP), and allergen prevention plans will reduce the likelihood of cross contamination.
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