(Part 1) MODULE 2: Hazards To Food Safety and Security

NON INFECTIOUS CAUSES foodborne infections

"Arsenic" -> usually in combination with sulfur and metals, but also as a pure elemental crystal, and is a metalloid. -> is a chemical element with the symbol As and atomic number 33. "Antimony" -> A lustrous gray metalloid. -> is a chemical element with the symbol Sb (from Latin: stibium) and atomic number 51. -> the Antimony compounds have been known since ancient times and were powdered for use as medicine and cosmetics, often known by the Arabic name kohl. "Mushrooms" -> a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap. "Pesticides" -> a substance used for destroying insects or other organisms harmful to cultivated plants or to animals. -> (1) Insecticides - insects; (2) Herbicides - plants; (3) Rodenticides - rodents (rats and mice); (4) Bactericides - bacteria; (4) Fungicides - fungi; (5) Larvicides - larvae. "Shell fishes" -> is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, -> including various species of mollusks, crustaceans, and echinoderms. -> Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater.

P A R A S I T I C foodborne infections

"Entamoeba" -> an amoeba that typically lives harmlessly in the gut, though one kind can cause amoebic dysentery. -> is a genus of Amoebozoa found as internal parasites or commensals of animals. -> It can affect anyone, although it is more common in people who live in tropical areas with poor sanitary conditions. "Cyclospora" -> is an infection of the bowel caused by a tiny parasite called Cyclospora cayetanensis. -> It's usually caught from eating raw fruit and vegetables contaminated with human feces (stool). -> Diarrhoea, which can often be severe, is the most common symptom. "Cryptosporidia Giradia" -> Cryptosporidium (also called 'crypto') and giardia are parasites found in the gut of infected people and animals. People infected with cryptosporidium or giardia usually get non-stop diarrhea. "Toxoplasma" -> Influenza-like illness -> is a disease that results from infection with the Toxoplasma gondii parasite, one of the world's most common parasites. -> Infection usually occurs by eating undercooked contaminated meat, exposure from infected cat feces, or mother-to-child transmission during pregnancy.

What Microorganisms Need to Grow?

"FAT TOM" Food, Acidity, Temperature, Time, Oxygen, Moisture

V I R A L foodborne infections

"Hepatitis A (HepA)" -> is a highly contagious liver infection. -> is caused by a virus that infects liver cells and causes inflammation. -> The inflammation can affect how your liver works. -> The virus most commonly spreads when you eat or drink something contaminated with fecal matter, even just tiny amounts. "calicivirus" -> Feline calicivirus (FCV) is a virus of the family Caliciviridae that causes disease in cats. -> It is one of the two important viral causes of respiratory infection in cats. -> the Caliciviridae is a family of viruses, members of Class IV of the Baltimore scheme. -> they are positive-sense, single-stranded RNA which is not segmented -> name derived from the Greek word calyx meaning cup or goblet, due to many strains having visible cup-shaped depressions. "rotavirus" -> is a very contagious virus that causes diarrhea. -> any of a group of RNA viruses, some of which cause acute enteritis in humans. Other virus: "astro" -> causes diarrheal illness (gastroenteritis). Caused by consuming contaminated food and water. -> Astroviruses have a star-like appearance with five or six points. The name is derived from the Greek word "astron" meaning star. -> with cubic capsids, approximately 28-35 nm in diameter. -> (AstV) are single stranded, positive-sense, nonenveloped RNA viruses of icosahedral particle symmetry that cause a variety of clinical diseases ranging from diarrhea to encephalitis, or asymptomatic infection in a wide range of mammals and birds (Bosch et al., 2014; De Benedictis et al., 2011). "adeno" -> relating to a gland or glands. -> Several adenoviruses can cause respiratory and conjunctival diseases. -> any of a group of DNA viruses first discovered in adenoid tissue, most of which cause respiratory diseases. -> are non-enveloped double-stranded DNA viruses that can infect a variety of human tissues. "parvo" -> is a highly contagious virus. It causes an infectious gastrointestinal (GI) illness in puppies and young dogs, and without treatment, it is potentially deadly. -> Canine parvovirus (also referred to as CPV, CPV2, or parvo) is a contagious virus mainly affecting dogs. -> CPV is highly contagious and is spread from dog to dog by direct or indirect contact with their feces. -> Vaccines can prevent this infection, but mortality can reach 91% in untreated cases.

B A C T E R I A L foodborne infections

"Staph Aureus" -> frequently found in the upper respiratory tract and on the skin. -> is a Gram-positive, round-shaped bacterium that is a member of the Firmicutes. -> a usual member of the microbiota of the body. "Salmonella" -> affects the intestinal tract and are shed through feces. -> Include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats. "Vibrio" -> is a genus of Gram-negative bacteria, possessing a curved-rod (comma) shape. -> associated with eating undercooked seafood. Typically found in saltwater. -> Vibrio species are facultative anaerobes that test positive for oxidase and do not form spores. "Yersinia" -> is a genus of bacteria in the family Yersiniaceae. -> are Gram-negative, coccobacilli bacteria, a few micrometers long and fractions of a micrometer in diameter, and are facultative anaerobes -> associated with consumption of contaminated food or water contaminated, or by contact with a person or animal infected WITH Yersinia bacteria "Bacillus cereus" -> is a Gram-positive, rod-shaped, facultatively anaerobic, motile, beta-hemolytic, spore-forming bacterium -> commonly found in soil and raw plant food such as rice, potatoes, peas, beans, and spices. -> The specific name, cereus, meaning "waxy" in Latin, refers to the appearance of colonies grown on blood agar. "Clostridium E-coli" -> are harmless or cause relatively brief diarrhea. "Shigella" -> is an intestinal disease. -> Main sign of infection is diarrhea, which often is bloody.

B. CHEMICAL hazard means _________ ?

(such as Pesticides, Cleaning agents, processing chemicals, drug residue, etc.) that can be present in foods when the foods are: - cultivating - harvesting - manufacturing --> that will cause harm or an adverse health effect when the food is eaten.

How to PREVENT Cross-contamination:

- Always wash your hands before handling food AND in-between handling raw & RTE foods. - Always wash, rinse and sanitize cutting boards, knives and utensils in-between preparation of raw & RTE foods. Always wash hands after: - Using the restroom - Coughing or sneezing - Touching your hair or face - Handling garbage or cleaning chemicals

Microorganisms That Can Contaminate Food and Cause Foodborne Illness:

- Bacteria - Viruses - Parasites - Fungi

C. BIOLOGICAL hazard samples (part 2)

- Bacteria, viruses, parasites, molds - Small, may not be visible to the eye - Are everywhere Might be the case of insufficient cooking of the meat to keep alive bacteria instead to be killed during cooking. (Caused by different cooking temperatures or very low cooking. So there will not be any killing of the micro-organism in the meat).

Food Hazards may be:

- Biological Contamination - Chemical Contamination - Physical Contamination - Allergenic - Nutritional, and; - Biotechnology-related

Examples of "Object to Object Cross-contamination":

- Failing to use SEPARATE plates for cooked and RTE foods. (ex: using the same plate to take raw hamburger patties out to the grill and using the same plate to bring the cooked burgers in) - FAILING to wash, rinse and sanitize cutting boards, knives and utensils in-between usage for raw and cooked food. (ex: cutting raw chicken on a cutting board & cutting a head of lettuce without washing, rinsing & sanitizing in-between these uses) - Improper Storage (ex: RTE food, such as salad, is stored in the refrigerator below uncooked food, such as raw chicken. The raw chicken's juices cannot drip into the salad)

The RESULTS of Cross-contamination:

- Foodborne Illness (FBI) - Foodborne Illness Outbreaks (FBI outbreaks occur when 2 or more people contract a foodborne illness after eating the same food)

T I M E

- Foodborne microorganisms need sufficient time to grow. - When leaving foods outside for about "4 hours or more", it drops the temperature to Temperature Danger Zone (TDZ) = which highly enough to cause illness when eaten because of bacterial growth multiplies over time.

How to PREVENT food poisoning?

- Fortunately, in most cases, Food poisoning is easily prevented. - Cook food thoroughly. Toss out food products left out at room temperature (remember TDZ & not longer for 4 hours or more) -> because this is the right Temperature Danger Zone and the time for bacterial growth to multiply. And danger comes when one consumes contaminated foods without the awareness of it. - If in doubt about the safety of a food product or restaurant, then avoid it! (Best to be safe rather than take a risk for it you dumb dumb... XD )

Examples of "Object to Person Cross-contamination":

- Hands are not washed before handling food. - Hands are not washed after handling raw food & before handling Ready-To-Eat (RTE) foods.

HAZARDS may be introduced into the "food supply" any time during...

- Harvesting - Formulation and processing - Packaging and labeling - Transportation - Storage - Preparation - Serving

TREATMENTS for food poisoning:

- Home treatment is usually sufficient. Drink hydrating fluids & rest. Avoid food until you feel better. - When you feel ready to eat, consume only bland foods, such "crackers & broth". - Avoid alcohol, caffeinated beverages, & dairy. - Avoid spicy & fatty foods. - In certain cases, antibiotics or antiparasitic medication is necessary (consult the doctor first for solid medical reconciliation).

Food Safety Hazards is a / refers to:

- It is a "biological", "chemical", or "physical" agent or condition of food with the potential to cause harm or an adverse health effect. (*likely to cause illness or injury in the absence of its control) - Any agents with the potential to cause adverse health consequences for consumers. - It occurs when foods are exposed to hazardous agents that result in food contamination.

In most cases of food poisoning, the food is contaminated by bacteria, such as:

- Salmonella infection or - Escherichia coli (E. coli) - a Virus (such as "norovirus")

O X Y G E N

- Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent. KINDS OF BACTERIA: - "Aerobic" - air presence - "Anaerobic" - non-presence of air - "Facultative" - bacteria adapt on surroundings (even with air or non air presence)

COMBINED hazards:

- Some of the hazards may cause "multiple effect" in the processing. EXAMPLES: - Insect in foods -> "Physical and Microbial" - Insect with Chemical -> "Physical, Chemical and Microbial"

D. Most Common Food ALLERGENS (part 2)

- Tree nuts - Soy - Fish - Peanuts - Shellfish - Eggs - Wheat - Dairy

Examples of "Person to Person Cross-contamination":

- Via Food (Ex: Raw meat is handled by one person and, prior to hand washing, that person shakes hands with another (and another, and another...) ) - Via Hands (Ex: Failing to wash hands after restroom use, coughing, sneezing then shaking someone's hand)

4 Types of Foodborne infections:

1.) BACTERIAL - Staph Aureus - Salmonella - Vibrio - Yersinia - Bacillus cereus - Clostridium E-coli - Shigella 2.) VIRAL - Hepatitis A (HepA) - calicivirus - rotavirus - other virus (astro, adeno, parvo) 3.) PARASITIC - Entamoeba - Cyclospora - Cryptosporidia Giradia - Toxoplasma 4.) NON INFECTIOUS CAUSES - Arsenic - Antimony - Mushrooms - Pesticides - Shell fishes

The 10 Golden rules for prevention of food poisoning:

1.) Choose foods processed for safety. 2.) Cook food thoroughly. 3.) Eat cooked food immediately. 4.) Store cooked food carefully. 5.) Reheat cooked food thoroughly. 6.) Avoid contact between cooked and raw food. 7.) Wash hands repeatedly, using lots of friction. 8.) Keep all kitchen surfaces always clean. Wash dishes and cutting board after contact with raw meat or eggs. 9.) Protect foods from insects, rodents, and other animals. 10.) Use safe water. TAKE NOTE: * Keep hot foods hot at 135°F (57°C ) or hotter; and * Cold foods cold at 41°F (5°C ) or colder

3 Microbial Contaminants:

1.) MICROORGANISM - Small, living organism 2.) PATHOGEN - Illness-causing microorganism 3.) Toxin - Poison

A. Signs & Symptoms - Hours duration (Onset) - Type of ORGANISMS (Part 1)

1.) Nausea & Vomiting - Within 6 hrs. - Staph Aureus, Bacillus Cereus 2.) Abdominal Cramps & Diarrhoea - 8-16 hrs - Clostridium (CL) Perfringens (commonly found on raw meat and poultry), Bacillus Cereus 3.) Fever, Abd Cramps & Diarrhoea - 16-48 hrs. - Salmonella Typhi (S. Typhi) is bacteria which infect the intestinal tract and the blood., - Shigella, - Enteroinvasive Escherichia coli (EIEC) is a type of pathogenic bacteria whose infection causes a syndrome that is identical to shigellosis, with profuse diarrhea and high fever. And are highly invasive, - Vibrio parahaemolyticus is a curved, rod-shaped, Gram-negative bacterium found in brackish, saltwater, which, when ingested, causes gastrointestinal illness in humans. V. parahaemolyticus is oxidase-positive, facultatively aerobic, and does not form spores. - Campylobacter jejuni / (C. jejuni) is one of the most common causes of food poisoning in Europe and in the United States.

Proper storing (by order):

1.) RTE Foods -> (including leftovers - these foods have been cooked) 2.) Whole Roasts -> 145 °F 3.) Fish -> 145 °F 4.) Ground Meat (except ground poultry) -> 160 °F 5.) Poultry (and ground poultry) -> 165 °F

B. ORGANISMS -> PATHOGENEISIS

1.) Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, Clostridium perfringens -> Food intoxications resulting from the ingestion of "preformed bacterial toxins". 2.) Enterotoxigenic E.coli, Vibrio cholerae, Campylobacter jejuni -> Food intoxications caused by "noninvasive bacteria" that "secrete toxins" while ""adhering to the intestinal wall. 3.) Shigella, Salmonella -> Food intoxications that follow an "intracellular invasion" of the intestinal epithelial cells. intracellular invasion -> to migrate through various tissues, to evade the host immune system epithelial cells -> are cells that come from surfaces of your body, such as your skin, blood vessels, urinary tract, or organs. They serve as a barrier between the inside and outside of your body, and protect it from viruses.. 4.) Salmonella typhi, Listeria monocytogenes -> Diseases caused by bacteria that enter the "bloodstream".

2 Conditions for controlling Microorganisms' Growth:

1.) TEMPERATURE - Refrigerate or freeze food properly -> at 41°F (5°C ) or colder - Cook food properly. -> at 135°F (57°C ) or hotter 2.) TIME - Minimize time food spends in the temperature danger zone (TDZ).

A. Signs & Symptoms - Hours duration (Onset) - Type of ORGANISMS (Part 2)

4.) Abd Cramps + Watery diarrhea - 16-72 hrs. - Enterotoxigenic Escherichia coli, or ETEC, is the name given to a group of E. coli that produce special toxins that stimulate the lining of the intestines causing them to secrete excessive fluid, thus producing diarrhea. - V-Chlolerae. The bacterium's natural habitat is brackish or saltwater where they attach themselves easily to the chitin-containing shells of crabs, shrimps, and other shellfish. - Vibrio parahaemolyticus, C. jejuni 5.) Pain and, cramps, diarrhea, vomiting - 24-48 hrs. - Yersinia, enterocolitica. An infection caused most often by eating raw or undercooked pork contaminated with Yersinia enterocolitica bacteria. 6.) Nausea + Vomiting + Diarrhea + Paralysis - 12-72 hrs. - Clostridium botulinum is an anaerobic, rod-shaped spore-forming bacterium that produces a protein with characteristic neurotoxicity. Under certain conditions, these organisms may grow in foods producing toxin(s). Botulism, a severe form of food poisoning results when the toxin-containing foods are ingested. 7.) Nausea + Vomiting + Diarrhea + Muscles aches - 9-48hrs - Listeria Monocytogenes is a Gram-positive bacterium, in the division Firmicutes, named after Joseph Lister. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs. - This is killed by cooking or pasteurization. Make sure to avoid unpasteurized food, and thoroughly cook all raw animal products and frozen vegetables.

* HAZARD Definition

Any Physical, Chemical, Microbiological or Quality property that can alter, taint, damage or render useless, any critical property of a product, food, or process which may result in a risk to health and safety, or even quality deterioration. Source: Simplyfoodea. (2017). What are the types of Food Hazards with explanation ? [Video]. Retrieved from https://www.youtube.com/watch?v=5y6RqWEmb6M&feature=youtu.be

A common factor in the cause of foodborne illness.

C R O S S - C O N T A M I N A T I O N - Germs (bacteria & viruses) from many different sources can contaminate foods during the food preparation & storage process. - So, preventing cross contamination is an important step to help eliminate foodborne illness.

CAUSES of food poisoning:

CAUSES of food poisoning: - Bacteria & Viruses - Parasites - Mold, Toxins & Contaminants - Allergens Other causes: -> By many different pathogens & organisms. -> Transmitted through contaminated animal products, produce, and water. -> Most likely to occur in uncooked or inadequately cooked foods. -> Common forms of F.P.: E. Coli, Salmonella, and Norovirus Sources: healthery. (2018). What is Food Poisoning? (My Stomach Hurts) [Video]. Retrieved from https://www.youtube.com/watch?v=Ud2r5pVEdAo&feature=youtu.be

What is Food Poisoning?

FOOD POISONING is: An illness caused by eating contaminated food or water. Is an acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from the plant & animals. Most common symptoms: Nausea, diarrhea, & vomiting. In more severe cases: Fever, dizziness, & muscle weakness. Most cases, F.P. go away a day or 2.

Potentially Hazardous Food:

Food Favoring the Rapid Growth of Microorganisms: - Milk and Milk Products - Eggs (except those treated to eliminate Salmonella species) - Meat: Beef, Pork, Lamb - Fish - Poultry - Shellfish and Crustacea (a large group of mainly aquatic arthropods which include crabs, lobsters, shrimps, woodlice, barnacles) - Heat-Treated Plant Food (such as Cooked Rice, Beans, and Vegetables) - Baked Potatoes - Tofu or Other Soy-Protein Food - Untreated Garlic-and-Oil Mixtures - Raw Sprouts and Sprout Seeds - Sliced Melons - Synthetic Ingredients, such as Textured Soy Protein in Meat Alternatives (ex: burger)

A C I D I T Y

Foodborne microorganisms grow best in food that has a "neutral or slightly acidic pH = (7.5 to 4.6)" --> (ideal for bacterial growth) THE pH SCALE (ascending order) Alkaline (14) - Neutral (7) - Acidic (0) Most food falls into this range.

T E M P E R A T U R E

Foodborne microorganisms grow well at temperatures between the Temperature Danger Zone (TDZ) at 41°F and 135°F (5°C and 57°C).

F O O D

Foodborne microorganisms require nutrients to grow. Specifically "carbohydrates" & "proteins". These are found in potentially hazardous food including: - Meat - Poultry - Dairy Product - Eggs

Immunoglobulin E (IgE) means?

Immunoglobulin E (IgE) are: - antibodies produced by the immune system. - If you have an allergy, your immune system overreacts to an allergen by producing antibodies called Immunoglobulin E (IgE). - These antibodies travel to cells that release chemicals, causing an allergic reaction.

FOOD POISONING -> it's not usually serious & most people get better within a few days without treatment. (TRUE OR FALSE)

It is TRUE.

M O I S T U R E

Most foodborne microorganisms require moisture to grow. The amount of moisture available in food for this microbial growth is called "water activity (A ↓w)" Potentially hazardous food typically has an (A ↓w) of --> ".85 or higher".

A. PHYSICAL hazard means _________ ? (part 2)

NATURALLY PRESENT IN FOODS - Bones - Pits - Bugs HANDLING/PROCESSING MATERIALS - Glass - Metal - Hair Source: MadgeTech, Inc. (2017). HACCP Food Safety Hazards [Video]. Retrieved from https://www.youtube.com/watch?v=lEZbSaikBTw

CROSS-CONTAMINATION Defined as _______.

Occurs when bacteria is carried from: - one object to another object, - person to person, or; - from one object to a person.

C O N T A M I N A T I O N means?

Presence of a hazard in a food.

P R O P E R S T O R A G E

Use final cooking temperatures as a guide: - The higher the final cooking temperature, the lower the food item should be stored on refrigerator shelves. - In case of dripping, this will help maintain food safety.

C. BIOLOGICAL hazard means _________ ? (part 1)

are: Organisms, or substances produced by organisms --> that pose a threat to human health. They are a major concern in "food processing" because they cause most "foodborne illness outbreaks". It can occur "any stage" of food processing.

D. ALLERGENIC hazard means _________ ? (part 1)

the "allergic response" of the body even "after eating" some foods. It is an adverse reaction to food mediated by the "immune system" (IgE to food protein). Some people only have allergic to foods like: - Milk - Eggs - Gluten - Nuts - Mustard, etc.

A. PHYSICAL hazard means _________ ? (part 1)

the "foreign objects" that comes to food from: - raw, - preparation, and; - final stages of food manufacturing --> that can cause illness to humans.