Title: Hazards Biological, Chemical, Physical
1Chapter 2
- Hazards - Biological, Chemical, Physical
2Objective
- Awareness of
- Biological hazards
- Chemical hazards
- Physical hazards
- Characteristics of certain microorganisms
3Hazard
- A biological, chemical or physical agent that is
reasonably likely to cause illness or injury in
the absence of its control
4Hazards
- In HACCP, hazards refer to conditions or
contaminants in foods that can cause illness or
injury. It does not refer to undesirable
conditions or contaminants such as - Insects
- Hair
- Filth
- Spoilage
- Economic fraud
- Violations of regulatory food standards not
directly related to safety
5Hazards
- Biological
- Chemical
- Physical
6Biological Hazards
- Microorganisms
- Yeast
- Mold
- Bacteria
- Viruses
- Protozoa
- Parasitic worms
7Microorganisms
- Microorganisms can be beneficial, even essential
- Some microorganisms can be pathogenic. It is this
class that concerns food processors and public
health officials
8What do Microorganisms (other than viruses) Need?
- Food
- Water
- Proper temperature
- Air, no air, minimal air
9Many pathogenic microorganisms reproduce by
dividing in two
- When they grow, microorganisms produce
by-products - Yeast - bread, beverages, fruit
- Lactic acid bacteria - yogurt, cheese, meats
- Staphylococcus aureus - enterotoxin
10Spoilage or Decomposition
- Most spoiled foods do not present a health risk,
and not all food that appears normal is safe to
consume - Food spoilage or decomposition that can result in
a food safety problem must be prevented or
controlled by a HACCP program
11Microbiological hazards include harmful
- Bacteria
- Viruses
- Protozoa
12Bacterial Hazards
- Food infection and food intoxication
- Sporeforming and nonsporeforming bacteria
13Sporeforming Bacteria (Pathogens)
- Clostridium botulinum
- Proteolytic
- Nonproteolytic
- Clostridium perfringens
- Bacillus cereus
14Clostridium botulinum
- Bacteria Anaerobic, spore-forming, motile GPR
- Source Soils, sediments, intestinal tracts of
fish/mammals, gills and viscera of crabs and
other shellfish - Illness Intoxication (heat-labile neurotoxin)
- Symptoms Weakness, vertigo, double vision,
difficulty in speaking, swallowing and breathing,
respiratory paralysis - Foods Semi-preserved seafood, improperly canned
foods - Transmission Spores present in raw foods
- Control Proper canning, aw lt0.93, pH lt4.7
15Clostridium perfringens
- Bacteria Anaerobic, spore-forming, nonmotile GPR
- Source Soil, dust, intestinal tract of animals
and humans - Illness Infection (toxin released on
sporulation) - Symptoms Intense abdominal cramps and diarrhea
- Foods Temperature abuse of prepared foods such
as meats, meat products, and gravy - Transmission Spores present in raw foods
- Control Proper time/temperature control
preventing cross-contamination of cooked foods
16Bacillus cereus
- Bacteria Facultatively aerobic, spore-forming,
motile GPR - Source Soil, dust, raw foods
- Illness
- 1) diarrheal type (infection, heat-labile toxin)
- 2) emetic type (intoxication, heat-stable toxin)
- Symptoms 1) profuse watery diarrhea, abdominal
pain 2) vomiting, nausea - Foods
- 1) vegetables, salads, meats, casseroles
- 2) rice and pasta
- Transmission Spores present in raw foods
- Control time/temperature reheat cooked foods to
gt165o F
17Nonsporeforming Bacteria
- Brucella abortis, B. suis
- Campylobacter spp.
- Pathogenic Escherichia coli (e.g., E. coli
O157H7) - Listeria monocytogenes
- Salmonella spp. (e.g., S. typhimurium, S.
enteriditis) - Shigella spp. (e.g., S. dysinteriae)
- Pathogenic Staphylococcus aureus (e.g., coagulase
positive S. aureus) - Streptococcus pyogenes
- Vibrio spp. (e.g., V. cholerae, V.
parahaemolyticus, V. vulnificus,) - Yersinia enterocolitica
18Campylobacter jejuni
- Bacteria Microaerophilic, motile GNR
- Source Intestines of poultry, livestock,
domestic animals streams and ponds - Illness Infection (gastroenteritis)
- Symptoms Diarrhea, abdominal pain, headache,
weakness, fever - Foods undercooked chicken hamburger, raw milk
clams - Transmission Contaminated foods water
cross-contamination person to person - Control Proper cooking, proper hand and
equipment washing, sanitary food handling
practices
19Escherichia coli O157H7
- Bacteria Facultative anaerobic, motile or
nonmotile GNR - Source Intestines of animals and poultry
- Illness Hemorrhagic colitis (HC), hemolytic
uremic syndrome (HUS), thrombotic
thrombocytopenic purpura (TTP) - Symptoms HC) diarrhea vomiting, HUS) diarrhea
acute renal failure, TTP) diarrhea, GI
hemorrhage, blood clots in brain - Foods Meat, poultry, potatoes, raw milk
- Transmission Cross-contamination, sewage
pollution of coastal waters - Control Proper cooking, temperature control,
preventing cross-contamination, proper personal
hygiene
20Listeria monocytogenes
- Bacteria Microaerophilic, motile, GPR
- Source Widespread in the environment
- Illness Infection
- Symptoms Mild flu-like symptoms to meningitis,
abortions, septicemia, and death - Foods Coleslaw, raw milk, Mexican style soft
cheese, smoked mussels - Transmission Cross-contamination from raw to
cooked food, contaminated raw foods - Control Proper cooking, preventing
cross-contamination, pasteurizing milk
21Salmonella spp.
- Bacteria Facultative anaerobic, motile, GNR
- Source Intestine of mammals, birds, amphibians
and reptiles - Illness Infection (gastroenteritis)
- Symptoms Nausea, vomiting, abdominal cramps,
fever - Foods Poultry, poultry salads, meats, dairy
products, egg products - Transmission Cross-contamination, human
contamination, sewage pollution of coastal waters - Control Proper cooking, temperature control,
preventing cross-contamination, personal hygiene
22Shigella spp.
- Bacteria Facultative anaerobic, nonmotile, GNR
- Source Intestine of humans and primates
- Illness Infection (gastroenteritis)
- Symptoms Mild diarrhea, fever, abdominal cramps,
severs fluid loss - Foods Water, milk, salads, lettuce, watermelon,
beans, spaghetti - Transmission Contamination from workers, sewage
pollution of coastal waters, contamination of
seafood after harvest - Control Personal hygiene, preventing human waste
contamination of water supplies, preventing ill
people or carriers from working with food
23Staphylococcus aureus
- Bacteria Facultative aerobic, nonmotile, GPC
- Source Humans and animals, air, dust, sewage
- Illness Intoxication (gastroenteritis)
- Symptoms Nausea, vomiting, abdominal cramps,
watery or bloody diarrhea, fever - Foods Meats, poultry, eggs, dairy products,
seafood - Transmission Contamination of food by workers or
equipment - Control Time/temperature control, personal
hygiene, sanitation
24Vibrio cholerae
- Bacteria Facultative aerobic, motile, curved GNR
- Source Naturally occurring in estuaries, bays
and brackish water - Illness Infection (cholera or gastroenteritis)
- Symptoms 01 watery diarrhea, vomiting,
abdominal cramps non-01 Diarrhea, abdominal
cramps, fever - Foods Molluscan shellfish
- Transmission Contaminated water,
cross-contamination from raw to cooked seafood,
consumption of contaminated raw seafood - Control Proper cooking, preventing
cross-contamination, Harvesting from approved
waters
25Vibrio parahaemolyticus
- Bacteria Facultative aerobic, motile, curved GNR
- Source Naturally occurring in estuaries and
other coastal areas throughout the world - Illness Infection (gastroenteritis)
- Symptoms Diarrhea, abdominal cramps, nausea,
vomiting, headache - Foods Raw, improperly cooked, or cooked and
contaminated fish and shellfish - Transmission Cross-contamination from raw to
cooked seafood, consumption of raw seafood - Control Proper cooking, preventing
cross-contamination of cooked seafood
26Vibrio vulnificus
- Bacteria Facultative aerobic, motile, curved GNR
- Source Naturally occurring marine bacterium
- Illness Infection (wounds, gastroenteritis,
septicemia) - Symptoms Skin lesions, septic shock, fever,
chills, nausea - Foods Raw oysters, clams and crabs
- Transmission Cross-contamination from raw to
cooked seafood, consumption of raw seafood - Control Proper cooking, preventing
cross-contamination of cooked seafood
27Yersinia enterocolitica
- Bacteria Facultative aerobic, motile, GNR
- Source Soil, water, domesticated and wild
animals - Illness Infection (gastroenteritis)
- Symptoms Diarrhea, vomiting, abdominal pain,
fever - Foods Meats, oysters, fish, raw milk
- Transmission Cross-contamination from raw to
cooked food, poor sanitation, time/temperature
abuse - Control Preventing cross-contamination, proper
sanitation and food handling practices
28Viral Hazards
- Very small particles that cannot be seen with a
light microscope - Do not need food, water or air to survive
- Do not cause spoilage
- Infect living cells and are species specific
- Reproduce inside the host cell
- Survive in human intestines, water or food for
months - Transmission usually by fecal-oral route and
related to poor personnel hygiene
29Viruses
- Hepatitis A and E
- Norwalk virus group
30Hepatitis A
- Source Human intestine
- Illness Infection
- Symptoms Fever, malaise, nausea, abdominal
discomfort, jaundice - Foods Cold cuts, sandwiches, fruits, fruit
juices, milk and milk products, vegetables,
salads, shellfish, iced drinks - Transmission Fecal contamination of food or
water - Control Proper cooking, preventing
cross-contamination, good sanitation, employee
hygiene
31Norwalk Virus Group
- Source Human intestines
- Illness Infection
- Symptoms Self-limiting and mild nausea,
vomiting, diarrhea, abdominal cramps, fever - Foods Salad ingredients, raw or insufficiently
cooked clams and oysters - Transmission Fecal contamination of food or
water - Control Proper cooking, good sanitation,
employee hygiene, preventing cross-contamination
32Parasites in Foods
- Parasites are organisms that need a host to
survive - Thousands of kinds exist worldwide, but only
about 100 types are known to infect people
through food contamination - Two types of concern from food or water
- Parasitic worms e.g., roundworms (nematodes),
tapeworms (cestodes), flukes (trematodes) - Protozoa
- Role of fecal material in transmission of
parasites
33Parasitic Protozoa and Worms
- Roundworms (nematodes)
- Anisakis simplex
- Ascaris lumbricoides
- Pseudoterranova dicepiens
- Trichinella spiralis
- Tapeworms (cestodes)
- Diphyllobothrium latum
- Taenia solium, T. saginata
- Flukes (trematodes)
- Protozoa
- Cryptosporidium parvum
- Entamoeba histolytica
- Giardia lamblia
- Toxoplasma gondii
34Anisakis simplex
- Parasite Nematode (herring worm)
- Source Raw or undercooked fish (salmon, tuna,
herring, mackerel, squid, anchovies) - Illness Infection
- Symptoms Tickling sensation in throat to acute
abdominal pain and nausea - Transmission Consumption of raw or undercooked
fish - Control Proper cooking of fish, commercial
freezing of fish to be consumed raw
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38Pseudoterranova dicepiens
- Parasite Nematode (codworm)
- Source Raw or undercooked fish (cod, pollock,
haddock) - Illness Infection
- Symptoms Tickling sensation in throat to acute
abdominal pain and nausea - Transmission Consumption of raw or undercooked
fish - Control Proper cooking of fish, commercial
freezing of fish to be consumed raw
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40Diphyllobothrium latum
- Parasite Tapeworm
- Source Raw freshwater or anadromous fish
- Illness Infection
- Symptoms Abdominal distention, flatulence,
intermittent abdominal cramping and diarrhea. - Transmission Consumption of raw or undercooked
fish - Control Proper cooking of fish
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43Chemical Hazards
- Naturally occurring chemicals
- Intentionally added chemicals
- Unintentionally added chemicals
44Naturally Occurring Chemical Hazards
- Allergenic proteins
- Mycotoxins (e.g., aflatoxin)
- Shellfish toxins
- Other marine toxins
45Allergenic Proteins
- Proteins that cause allergic reactions in certain
sensitive individuals - Ingredients containing allergenic proteins
include - Peanuts
- Soybeans
- Milk
- Eggs
- Fish
- Crustaceans
- Tree nuts
- wheat
46Shellfish Toxins
- Amnesic shellfish poisoning (ASP)
- Diarrhetic shellfish poisoning (DSP)
- Neurotoxic shellfish poisoning (NSP)
- Paralytic shellfish poisoning (PSP)
47Amnesic Shellfish Poisoning
- Toxin Domoic acid
- Source Molluscan shellfish (mussels) feeding on
algae (Pseudonitzschia spp.), viscera of
Dungeness crab and anchovies - Range Northeast and northwest coasts of North
America - Symptoms Intestinal distress, facial grimace or
chewing motion, short-term memory loss,
difficulty breathing - Control Obtain molluscan shellfish from waters
that have been approved for harvest - FDA Guideline 20 ppm domoic acid in all fish 30
ppm domoic acid in viscera of Dungeness crab
48Diarrhetic Shellfish Poisoning
- Toxin Okadaic acid and its derivatives
- Source Molluscan shellfish feeding on algae
(Dinophysis and Prorocentrum spp.) - Range Japan, southeast Asia, Scandinavia,
western Europe, Chile, New Zealand, eastern
Canada - Symptoms Diarrhea, nausea, vomiting, abdominal
pain, cramps - Control Obtain molluscan shellfish from waters
that have been approved for harvest - FDA Guideline 0.2 ppm okadaic acid plus
35-methyl okadaic acid (DXT 1) in all fish
49Neurotoxic Shellfish Poisoning
- Toxin Brevetoxins (3 toxins)
- Source Molluscan shellfish feeding on algae
(Gymnodinium breve) - Range Gulf of Mexico and southern Atlantic coast
in U.S. New Zealand - Symptoms Tingling of the face and spreading to
other parts of the body, cold/hot sensation
reversal dilation of pupils, feeling of
inebriation - Control Obtain molluscan shellfish from waters
that have been approved for harvest - FDA Guideline 0.8 ppm brevetoxin-2 equivalent
(20 mouse units/100g) in clams, mussels and
oysters
50Paralytic Shellfish Poisoning
- Toxin Saxitoxins (18 toxins)
- Source Contaminated molluscan shellfish and some
puffer fish species feeding on algae
(Alexandrium, Pyrodinium, Gymnodinium spp.) or
cyanobacteria - Range Tropical to temperate waters worldwide
- Symptoms Numbness and burning or tingling
sensation of lips and tongue spreading to face
and fingertips, general lack of muscle
coordination in arms, legs, neck - Control Obtain molluscan shellfish from waters
that have been approved for harvest - FDA Guideline 0.8 ppm saxitoxin equivalent
(80ug/100g) in all fish
51Other Marine Toxins
- Scombrotoxin
- Ciguatoxin
- Gempylotoxin
- Tetrodotoxin
52Scombrotoxin (Histamine)
- Toxin Histamine
- Source Improperly handled (time/temperature
abuse) mahi mahi, tuna, bluefish, sardines,
amberjack, mackerel - Range Worldwide
- Symptoms Metallic or peppery taste, nausea,
vomiting, abdominal cramps, diarrhea, swelling
and flushing of face, headache, dizziness, heart
palpitations, hives, rapid and weak pulse,
thirst, difficulty swallowing - Control Proper chilling and temperature control
after capture - FDA Guideline 50 ppm histamine in raw, frozen
tuna and mahi mahi canned tuna and related
species
53Ciguatera Fish Poisoning
- Toxin Ciguatoxins (4 toxins)
- Source Certain species of tropical and
subtropical fish feeding on algae (Gambierdiscus
spp.) - Range Tropical and subtropical waters worldwide
- Symptoms Diarrhea, abdominal pain, nausea,
vomiting, abnormal or impaired skin sensations,
vertigo, lack of muscle coordination, cold/hot
sensation reversal, muscular pain and itching - Control No tests available obtain fish from
safe harvest areas - FDA Guideline None established
54Gempylotoxin
- Toxin Oil contained in the flesh and bones of
specific species - Source Gemplids, escolars or pelagic mackerels
(escolar oilfish, castor oil fish or purgative
fish snek) - Range Almost worldwide
- Symptoms Diarrhea, generally without pain or
cramping - Control Avoid specific fish species
- FDA Guideline Escolar should not be imported
55Tetrodotoxin
- Toxin Tetrodotoxin
- Source About 80 species of puffer fish, blowfish
or fugu - toxin probably produced by several marine and
terrestrial bacterial species - Range Pacific, Atlantic and Indian Oceans
- Symptoms Numbness and tingling of the mouth,
weakness, paralysis, decreased blood pressure,
quickened and weakened pulse. Death can occur
within 30 minutes. - Control Do not eat puffer fish or avoid
improperly prepared pufferfish - FDA Guideline Puffer fish may not be imported
except under strict certification requirements
and specific authorization from FDA
56Intentionally Added Chemicals
- Direct (Food additives with allowable limits
under GMPs) - Preservatives
- Sodium nitrite (can be toxic in high
concentrations) - Sulfiting agents (can cause allergic-type
reactions) - Nutritional supplements
- Vitamin A (can be toxic in high concentrations)
- Color additives
- FDC Yellow No. 5 (can cause allergic-type
reactions) - Indirect
- Aquaculture drugs
- used to treat or prevent disease, control
parasites, affect reproduction, tranquilize
57Intentionally Added Chemicals
- Prohibited substances
- Food additives (FDC Red 4, Safrole)
- Aquaculture drugs (Some antibiotics)
58Unintentionally/Incidentally Added Chemicals
- Agricultural chemicals
- Pesticides, fungicides, herbicides, fertilizers,
antibiotics, growth hormones, etc. - Prohibited substances
- 21 CFR 189
- Toxic elements and compounds
- Lead, zinc, arsenic, mercury, cyanide, etc.
- Secondary direct and indirect chemicals
- Lubricants, cleaning compounds, sanitizers,
paint, etc.
59Physical Hazards
- Any potentially harmful extraneous matter not
normally found in food - Glass
- Wood
- Stones
- Metal
- Plastic
- Excludes
- Bones in fish
- Shell fragments in shellfish
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