2 - Food Hazards and Foodborne Illnesses

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NUTRITION AND FOOD

SAFETY
VCF3083
FOODBORNE ILLNESSES
AND HAZARDS

Dr. Mohd Yusof Bin Kamaruzaman


yusof.kamar@ftv.upsi.edu.my
CONTENT
1. Foodborne illnesses
 What is Foodborne Illness?
 General Symptoms of Foodborne Illness
 Why is this happening?

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

So, what are the hazards?

The so-called “foreign materials”...


Bacteria Fungi Protozoa

1 Microorganism Virus Parasites


Biological (Microbes)

Hazard
Metal
chips
2

FOODBORNE Physical Hard or soft


foreign
Wood
chips
Fingernails

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)

• Directly associated with human and raw ingredients.


•Potentially to cause:
•Infection
• Intoxication
• Toxin-mediated infection
•Mostly destroyed by adequate cooking.
• Controllable multiplication by proper cooling and storing.
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

The Bacteria Growth Curve


BACTERIA LIFE SPAN
Lag Phase
 Little to no growth
 Adjusting to surroundings
 Lasts few hours at room temperature

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?

Foods that EASILY SPOILT


either in
RAW state or COOKED state.
POTENTIALLY HAZARDOUS FOOD (PHF)
How is it so?

Foods that have the


ABILITY TO SUPPORT RAPID GROWTH
of
infectious and toxin-producing microbes.
POTENTIALLY HAZARDOUS FOOD (PHF)
Characteristics
Ideal pH
Optimum
Highly
water
nutritious
activity
Characteristics
of PHF that
promotes
microbes
growth
PHF CHARACTERISTICS
Highly nutritious foods

• Main source of energy.


Carbohydrate • Keeps microbe energize to
reproduce.

• Source of energy and nitrogen.


Protein • Fulfill reproduction of cells.
• Secondary energy source.
PHF CHARACTERISTICS
So, what is the Ideal pH?

• Slightly acidic
Fairly towards
neutral neutral in scale
• 4.6-7.5
PHF CHARACTERISTICS

Optimum Water Activity


 What is Water Activity
 Water content that does not
bound to the subject (food).
 Measured by Aw
 Scale from 0.0-1.0
 Example:
 A fresh chicken has 60% water by volume
and its AW is approximately .98. The same
chicken when frozen, still has 60% water by
volume but its AW is now 0.
PHF CHARACTERISTICS
So, what is the optimum Water Activity?

Optimum • Scale of
AW
0.89-1.0
PHF EXAMPLES
READY-TO-EAT FOOD (RTE)
What is it?

Any foods that can be labeled as


“GRAB AND BITE”
READY-TO-EAT FOOD (RTE)
Characteristics
Cuts down time of Available in
Requires preparing foods. forms of:
NO FURTHER eg.: • Raw
PROCESS • Cleaning
• Cooked

prior to • Disinfecting
• Cooking
consumption • Temperature control
READY-TO-EAT FOOD (RTE)
Why is it a factor for foodborne illness?

• Room temperature storing may give


Temperature chance for bacteria growth.

• Prolong serving/expose of RTE foods


Time may warrant bacteria growth.

• RTE foods within neutral range may


pH promote bacteria growth.
READY-TO-EAT FOOD (RTE)
Examples:
 Canned foods
 Tuna
 Baked beans
 Fresh produce
 Salads
 Street foods
 Fried banana
 Keropok Lekor
 Malay Kueh
PHYSICAL HAZARDS
Hard, soft or any form in between
present in food that can cause
illness or injury.
Result of accidental contamination
 Bad food handlers'
etiquette
PHYSICAL HAZARDS
CHEMICAL HAZARD
Compounds or substances that are harmful for human ingestion either
from natural or artificial resources.

Naturally Occurring Artificially Created

Toxins that are produced by a biological Substances created in laboratory and


organisms. added, intentionally or accidentally, to a
food during processing.
CHEMICAL HAZARDS – NATURALLY
OCCURRING
Causative Types of Symptoms Common Food Prevention
Agent Illness
Skin – hives, rashes and itching. Foods that contain • Proper labeling
Mouth – swelling and itching of milk, egg, wheat, according to legal
the lips and tongue. nuts and peanuts, authority
An allergic
Food allergens Digestive tract – vomiting and fish and shellfish. • Cautionary message on
reaction
diarrhea packaging
Airways – difficulty breathing, • Consumer awareness
wheezing
Fish toxin Vertigo, hot and cold flashes, Marine fin-fish Purchase fish from reputable
originating from diarrhea, vomiting (15 minutes to supplier; cooking will not
Ciguatoxin 24 hours) inactivate the toxin
toxic algae of
tropical waters
Dizziness, burning feeling in the Tuna, mahi mahi, Purchase fish from reputable
Seafood toxin
mouth, facial rash or hives, bluefish, sardines, supplier; store fish at low
originating from
peppery taste in mouth, mackerel, temperature to prevent the
Scombrotoxin histamine-
headache, itching, teary eyes, anchovies, bacteria growth; cooking will
producing
runny nose (1 to 30 minutes) amberjack and not inactivate the toxin.
bacteria
abalone.
CHEMICAL HAZARDS – NATURALLY
OCCURRING

Causative Types of Symptoms Common Food Prevention


Agent Illness
Numbness of lips, tongue, Contaminated • Purchase from reputable
arms, legs, neck; lack of mussels, clams, supplier
Shellfish toxin Intoxication muscle coordination (10- oysters, scallops.
60 minutes)

a) Acute onset- Moldy grains,corn, • Purchase from reputable


hemorrhage, fluid corn products, supplier
buildup peanuts, pecans, • Keep grain and nuts dry;
Mycotoxins Intoxication
b) Chronic onset- walnuts and milk and protect products from
cancer from small humidity.
doses over time
CHEMICAL HAZARDS – ARTIFICIALLY
CREATED
Kinds of Chemical Elaboration
Metals
Antimony Caused by storing or cooking acids food in chipped gray enamelware.
Cadmium Caused by cadmium-plated ice cube trays or containers.
Cyanide Caused by silver polish containing cyanide.
Lead Caused by lead water pipes, solder containing lead, or utensils containing lead.
Caused by unclean copper utensils or carbonated beverages in contact with copper
Copper
tubing.
Zinc Caused by cooking foods in zinc- plated utensils.
Others
Used to strengthen plastic structure and can be diluted into foods (water bottle) and
Bis-phenol A (BPA)
cause cancer.
Monosodium Glutamate Approved food additives (Umami) within limited usage or dosage.
(MSG)
Artificial coloring and Approved food additives within limited usage or dosage especially Blue 1,2; Red 3;
flavoring green 3; Yellow 6 coloring.
Aspartame and Artificial sweetener to replace natural sugar but could lead to health complications of
Acesulfame-K. overuse.
Potassium Sorbate and Food preservatives that can potentially cause diarrhea and also being carcinogenic.
Sodium Benzoate
END OF TOPIC

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