LESSON 3: FOOD HAZARD

Pathogenic bacteria

Bacteria that can cause disease. Example: salmonella, listeria and E. coli.

Micro-organisms (microbes)

a very small (micro) life form (organism), such as bacteria, viruses, some fungi and microscopic parasites.

Food hazards

anything in the food that could harm consumers by causing illness, injury or discomfort.

Physical Hazards

are hard or soft foreign objects in food that can cause illness and injury. Include items like glass, metal, unfilled toothpicks, jewelry, hair, bandages.

Spoilage Bacteria

are microorganisms too small to be seen without a microsope that cause food to deteriorate and develop unpleasant odors, tastes, and textures.

Cyanogenic glycosides

are phytotoxins (toxic chemicals produced by plants) which occur in at least 2000 plant species. Cassava, sorghum, stone fruits, bamboo roots and almonds are especially important foods containing cyanogenic glycosides.

Furocoumarins

are present in many plants such as parsnips (related to carrots and parsley) celery roots, citrus plants (lemon, lime, grapefruit bergamot) and some medical plants. These are stress toxins and are released in response to stress, such as physicals damage to the plants.

diarrheic shellfish poisoning DSP

chills, nausea, vomiting, cramps, diarrhea

Amnesic Shellfish Poisoning (ASP)

confusion, memory loss, disorientation

Biological Hazard

include bacteria, viruses, parasites and fungi. Commonly associated with humans and with raw products

Hazards

is a potential source of harm or adverse health effect on a person or persons'

Lectins

many types of beans contains toxins called lectins, and kidney beams have the highest concentration- especially red kidney beans.

Poisonous mushrooms

may contain several toxins, such as muscimol and muscarine which can cause vomiting, diarrhea, confusion, visual disturbances, salivation and hallucinations. Onset of symptoms occurs 6-24 hours or more after ingestion of mushrooms.

Mycotoxins

naturally occurring toxins compounds produced by certain types of molds. Molds can produce mycotoxins grow on numerous foodstuff such as cereal, dried fruits, nuts and spices. Mold can growth before harvest or after harvest, during storage, in the food itself often under warm, damp and humid conditions

Incorrect quantities of additives

such as food colorings or flavor enhancers.

Inappropriate workplace practices

such as the careless use of lubricants, cleaning products like bleachers, sanitizers or even detergents or contact reactions from the use of unsuitable food containers used for acidic food.

Agricultural or veterinary residues

such as traces of pesticides, fertilizers, animal antibiotics growth hormones.

Paralytic Shellfish Poisoning (PSP)

tingling and numbness

Neurotoxic Shellfish Poisoning (NSP)

tingling and numbness of lips, tongue, throat, reversal of hot/cold sensation

Natural toxins

toxic compounds that are naturally produced by living organism. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten

Chemical Hazards

toxic substance that may occur naturally or may be added during the processing of food. Ex: agricultural chemicals (pesticides, fertilizers, antibiotics) cleaning compounds, heavy metals ( lead and mercury)

Aquatic biotoxins

toxins formed by algae in the ocean and fresh water are called algal toxins. Shellfish such as mussels, scallops and oyster are more likely to contain these toxins than fish.