Assigment Submitted T0 Sir Kamran Submitted by Tayyaba Aslam Roll No. 30927 Department Food Science Course BS-HND Gcuf-Sahiwal Campus

ASSIGMENT
Food safety and toxicology

SUBMITTED T0
Sir Kamran
SUBMITTED BY
Tayyaba Aslam
ROLL NO.
30927
DEPARTMENT
FOOD SCIENCE
COURSE
BS-HND
GCUF-SAHIWAL CAMPUS
TABLE OF CONTENTS
 FOOD TOXICOLOGY
 FOOD TOXINS
 PHYSICAL HAZARDS
 CHEMICAL HAZARDS
 BIOLOGICAL HAZARDS
 MICROBIAL HAZARDS
FOOD TOXICOLOGY
Food toxicology is the study of the nature, properties, effects and detection of toxic
substances in food and their disease manifestation in humans. Radioactive elements,
heavy metals, or the packing materials used in food processing are examples of such
substances.
Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient
intakes, and the interactions between toxicants and nutrients.
FOR EXAMPLE
 In agriculture, toxicology determines the possible health effects from exposure
to pesticides or herbicides, or the effect of animal feed additives, such as growth
factors, on people.
 In laboratory, toxiology is also used in experiments on animals to establishdose-
response relationships.
Food Toxicology is involved in delivering a safe and edible supply of food to the
consumer. During processing, a number of substances may be added to food to make it
look, taste, or smell better. Fats, oils, sugars, starches and other substances may be
added to change the texture and taste of food. All of these additives are studied to
determine if and at what amount, they may produce adverse effects. A second area of
interest includes food allergies. Almost 30% of the American people have some food
allergy. For example, many people have trouble digesting milk, and are lactose
intolerant. In addition, toxic substances such as pesticides may be applied to a food
crop in the field, while lead, arsenic, and cadmium are naturally present in soil and
water, and may be absorbed by plants. Toxicologists must determine the acceptable
daily intake level for those substances
FOOD TOXINS
Food toxins are natural substances covering a large variety of molecules, generated by
fungi, algae, plants, or bacteria metabolism with harmful effects on humans or other
vertebrates even at very low doses.
FOR EXAMPLE
 Canned Tomato Sauce. Toxin: Bisphenol A (BPA) BPA is found in the coating of almost
all food and drink cans. ...
 Grilled Meat. Toxin: Free Radicals. ...
 Peanut Butter. Toxin: Aflatoxin. ...
 Tuna. Toxin: Mercury. ...
 Butter- Flavoured Microwave Popcorn. Toxin: Diacetyl
Toxins may be classified as exotoxins (those excreted by an organism, for example, bufotoxin) or
endotoxins (toxins that are structurally part of bacteria, for example, botulinum). The most toxic
compound is the toxin botulinum, produced by the bacterium Clostridium botulinum.
PHYSICAL HAZARDS
Physical hazards are either foreign materials unintentionally introduced to food products
(ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish)
that are hazards to the consumer. A physical hazard contaminates a food product at any
stage of production.
Physical hazards include exposure to slips, trips, falls, electricity, noise, vibration,
radiation, heat, cold and fire.
CHEMICAL HAZARDS
Chemical hazards are harmful substances such as pesticides, machine oils, cleansers and
cleaning solutions, sanitizers, dissolved metals and an excessive amount of a food
additive.
Types of Chemical Hazards in the Workplace

 Corrosives.
 Irritants.
 Sensitizers.
 Carcinogens.
 Mutagens.
BIOLOGICAL HAZARDS
A general definition of a hazard as related to food safety is conditions or contaminants that
can cause illness or injury. Biological hazards include microorganisms such as bacteria,
viruses, yeasts, molds and parasites.
 Human blood and blood products. ...
 Animal waste. ...
 Human bodily matter. ...
 Microbiological waste. ...
 Pathological waste. ...
 Sharps waste. ...
 Molds and yeasts. ...
 Organic material
MICROBIAL HAZARDS
Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus,
parasites such as trematodes as well as prions. Diarrhoeal diseases are the most common
illnesses resulting from the consumption of contaminated food, causing 550 million people to
fall ill and 230 000 deaths every year.
 BACTERIA
 YEASTS
 PROTOZA
 MOLDS
 VIRUSES.
REFERNCES
 https://www.sfdph.org/dph/files/EHSdocs/ehsPublsdocs/
foodsafetyfacts/food_hazards.pdf
 https://www.fsai.ie/food_businesses/haccp/
types_of_hazards.html
 https://en.wikipedia.org/wiki/Toxin

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Food safety and toxicology

Types of Chemical Hazards in the Workplace

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