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Hazards Biological, Chemical, Physical

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Title: Hazards Biological, Chemical, Physical


1
Chapter 2
  • Hazards - Biological, Chemical, Physical

2
Objective
  • Awareness of
  • Biological hazards
  • Chemical hazards
  • Physical hazards
  • Characteristics of certain microorganisms

3
Hazard
  • A biological, chemical or physical agent that is
    reasonably likely to cause illness or injury in
    the absence of its control

4
Hazards
  • 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

5
Hazards
  • Biological
  • Chemical
  • Physical

6
Biological Hazards
  • Microorganisms
  • Yeast
  • Mold
  • Bacteria
  • Viruses
  • Protozoa
  • Parasitic worms

7
Microorganisms
  • Microorganisms can be beneficial, even essential
  • Some microorganisms can be pathogenic. It is this
    class that concerns food processors and public
    health officials

8
What do Microorganisms (other than viruses) Need?
  • Food
  • Water
  • Proper temperature
  • Air, no air, minimal air

9
Many 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

10
Spoilage 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

11
Microbiological hazards include harmful
  • Bacteria
  • Viruses
  • Protozoa

12
Bacterial Hazards
  • Food infection and food intoxication
  • Sporeforming and nonsporeforming bacteria

13
Sporeforming Bacteria (Pathogens)
  • Clostridium botulinum
  • Proteolytic
  • Nonproteolytic
  • Clostridium perfringens
  • Bacillus cereus

14
Clostridium 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

15
Clostridium 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

16
Bacillus 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

17
Nonsporeforming 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

18
Campylobacter 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

19
Escherichia 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

20
Listeria 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

21
Salmonella 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

22
Shigella 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

23
Staphylococcus 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

24
Vibrio 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

25
Vibrio 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

26
Vibrio 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

27
Yersinia 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

28
Viral 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

29
Viruses
  • Hepatitis A and E
  • Norwalk virus group

30
Hepatitis 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

31
Norwalk 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

32
Parasites 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

33
Parasitic 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

34
Anisakis 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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Pseudoterranova 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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Diphyllobothrium 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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Chemical Hazards
  • Naturally occurring chemicals
  • Intentionally added chemicals
  • Unintentionally added chemicals

44
Naturally Occurring Chemical Hazards
  • Allergenic proteins
  • Mycotoxins (e.g., aflatoxin)
  • Shellfish toxins
  • Other marine toxins

45
Allergenic Proteins
  • Proteins that cause allergic reactions in certain
    sensitive individuals
  • Ingredients containing allergenic proteins
    include
  • Peanuts
  • Soybeans
  • Milk
  • Eggs
  • Fish
  • Crustaceans
  • Tree nuts
  • wheat

46
Shellfish Toxins
  • Amnesic shellfish poisoning (ASP)
  • Diarrhetic shellfish poisoning (DSP)
  • Neurotoxic shellfish poisoning (NSP)
  • Paralytic shellfish poisoning (PSP)

47
Amnesic 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

48
Diarrhetic 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

49
Neurotoxic 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

50
Paralytic 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

51
Other Marine Toxins
  • Scombrotoxin
  • Ciguatoxin
  • Gempylotoxin
  • Tetrodotoxin

52
Scombrotoxin (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

53
Ciguatera 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

54
Gempylotoxin
  • 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

55
Tetrodotoxin
  • 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

56
Intentionally 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

57
Intentionally Added Chemicals
  • Prohibited substances
  • Food additives (FDC Red 4, Safrole)
  • Aquaculture drugs (Some antibiotics)

58
Unintentionally/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.

59
Physical 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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