2 - Food Hazards and Foodborne Illnesses
2 - Food Hazards and Foodborne Illnesses
2 - Food Hazards and Foodborne Illnesses
SAFETY
VCF3083
FOODBORNE ILLNESSES
AND HAZARDS
2. Foodborne hazards
a) Biological hazards
Bacteria as the most common
Potentially Hazardous Foods
Ready-to-Eat Foods
b) Physical hazards
c) Chemical hazards
FOODBORNE ILLNESSES
WHAT IS FOODBORNE ILLNESS
What is Foodborne Illness?
Body discomfort or medical condition from consuming and digestion of contaminated
foods.
“Food Poisoning?”
“Keracunan Makanan?”
GENERAL SYMPTOMS FOODBORNE
ILLNESSES
General Symptoms of Foodborne Illnesses
Headache
Nausea
Vomiting
Dehydration
Abdominal Pain
Diarrhea
Fatigue
Fever
WHY IS IT
HAPPENING? Good
Personal
1
Hygiene
• Ignorance to compliance to 5
basic elements to food safety. 2
5
Separate
• Contamination of food can Raw and Safe Water
5
happen in any phases of food Cooked and Raw
handling processes Foods Basic Key Materials
Elements
• Contaminants are called
hazards.
• Food Contaminants = Food hazards
3
1 4
Keep Food
at Safe Cook
Temperature Thoroughly
a) Biological Hazards
FOODBORNE HAZARDS b) Physical Hazards
c) Chemical Hazards
FOODBORNE HAZARDS
What is it?
Foreign materials or substances in presence with
food that can be harmful to human once
consumed.
FOODBORNE HAZARDS
Foreign Materials Food
Ones that does not belong to a Edible subjects that are safe and
specific subject (food). beneficial for human consumption.
Harmful Consumed
Possibility of causing harm, injury, Ingestion of food into body.
illness, or discomfort.
FOODBORNE HAZARDS
Hazard
Metal
chips
2
Hazard
HAZARDS
materials
Broken
Hair glass
strands fragments
3
Chemical
Compounds
Hazard or substances Food
Allergens
from nature or additives
artificial
Labeling
Detergent Pesticides ink
1. BIOLOGICAL HAZARDS
•Most common in food establishments.
• Microscopic level of identification
• Microbes
• Bacteria (the most threat)
What is it?
Single celled microorganism that lives.
Vegetative state
Active and reproduce
Spores state
Survival form
Do not reproduce
Withstands severe temperature, pH, and time.
Occurs naturally everywhere.
BACTERIA
LIVING
REQUIREMENTS
BACTERIA LIVING REQUIREMENTS
FOOD ACIDITY TIME TEMPERATURE OXYGEN MOISTURE
• Microbes need • Neutral pH to live • Bacteria • Temperature • Aerobic bacteria • Hydration for
food to live • 4.6 - 9.0 reproduction pace danger zone • Require Oxygen survival
• High protein • 15-30 minutes to • 4℃ - 60℃ • Anaerobic • Measurement:
• High carbohydrate double • Cautionary bacteria “Water Activity”
• >1 million in 5 category: • Die on Oxygen
hours
(AW)
• Psychrophiles • Facultative • Water that is not
• 4 hours at • 0℃ - 21℃
temperature
bacteria bound to the food
• Mesophiles
danger zone • 21℃ - 43℃
• Survives both • Range from 0.0 to
conditions 1.0
• Thermophiles
• >43℃ • Ideal grow condition at
AW 0.85 and
above.
BACTERIA LIFE SPAN
Log Phase
Rapid growth
Multiply every few minutes
Critical to keep bacteria from reaching this phase
Stationary Phase
Growth number equals death numbers
Limited multiplication factors left
Decline Phase
Rapid die off
Lack of multiplication factors
Poison by own toxins
POTENTIALLY HAZARDOUS FOOD (PHF)
What is it?
• Slightly acidic
Fairly towards
neutral neutral in scale
• 4.6-7.5
PHF CHARACTERISTICS
Optimum • Scale of
AW
0.89-1.0
PHF EXAMPLES
READY-TO-EAT FOOD (RTE)
What is it?
prior to • Disinfecting
• Cooking
consumption • Temperature control
READY-TO-EAT FOOD (RTE)
Why is it a factor for foodborne illness?