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Chapter 2
Hazards - Biological, Chemical, Physical
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Objective
Awareness of:– Biological hazards
– Chemical hazards
– Physical hazards
Characteristics of certain microorganisms
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Hazard
A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control
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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 and
– Violations of regulatory food standards not directly related to safety
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Hazards
Biological Chemical Physical
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Biological Hazards
Microorganisms– Yeast
– Mold
– Bacteria
– Viruses
– Protozoa
Parasitic worms
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Microorganisms
Microorganisms can be beneficial, even essential
Some microorganisms can be pathogenic. It is this class that concerns food processors and public health officials
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What do microorganisms (other than viruses) need?
Food Water Proper temperature Air, no air, minimal air
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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
Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume
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Spoilage or Decomposition
Food spoilage or decomposition that can result in a food safety problem should be prevented or controlled by a HACCP program
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Microbiological hazards include harmful:
Bacteria Viruses, and Protozoa
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Bacterial Hazards
Food infection and food intoxication Sporeforming and nonsporeforming bacteria
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Sporeforming Bacteria (Pathogens)
Clostridium botulinum– Proteolytic
– Nonproteolytic
Clostridium perfringens Bacillus cereus
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Nonsporeforming Bacteria Brucella abortis, B. suis Campylobacter spp. Pathogenic Escherichia coli (e.g., E. coli O157:H7) 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
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Hazards from Viruses in Foods
What are viruses? Where do they come from? How do they reproduce? How can they be controlled? What are some examples? (Table A)
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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
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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
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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
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Chemical Hazards
Naturally Occurring Intentionally added Unintentionally added
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Types of Naturally Occurring Chemical Hazards
Mycotoxins (e.g., aflatoxin) Scombrotoxin Ciguatoxin Shellfish toxins
– Paralytic shellfish poisoning (PSP)– Diarrhetic shellfish poisoning (DSP)– Neurotoxic shellfish poisoning (NSP)
– Amnesic shellfish poisoning (ASP)/Domoic Acid
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Intentionally Added Chemicals - Food Additives
Direct (allowable limits under GMPs)– Preservatives (e.g., nitrite and sulfiting agents)
– Nutritional additives (e.g., niacin, vitamin A)
– Color additives (e.g., FD&C Yellow No. 5)
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Unintentionally or Incidentally Added Chemicals
Agricultural chemicals – e.g., pesticides, fungicides, herbicides, fertilizers,
antibiotics and growth hormones
Prohibited substances (21 CFR, Part 21.189) Toxic elements and compounds
– e.g., lead, zinc, arsenic, mercury, cyanide
Secondary direct and indirect– e.g., lubricants, cleaning compounds, sanitizers, paint
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Physical Hazard
Any potentially harmful extraneous matter not normally found in food– Glass
– Wood
– Stones
– Metal
– Plastic
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