Principles of Safety Hygiene, and Sanitation "Chemical Hazard"

CHEMICAL HAZARDS

5CHAPTER

Aldrin RemotoJejomar Legarto

CHEMICAL - any basic substance that is used in or produced by a reaction involving changes to atoms or molecules. - Anything made of matter is therefore a chemical. Any liquid, solid, gas. Any pure substance; any mixture. HAZARDS - a source of danger; a possibility of incurring loss or misfortune.

• Any chemical that can cause illness, injury, or an emergency.

• The amount of the chemical may determine whether it is a hazard or not. Some may require exposure over prolonged periods to have a toxic effect.

CHEMICAL

HAZARDS

Food contaminated by Chemical Hazards is a worldwide public health concern & a leading cause of trade problems internationally.

Contamination may occur through : 1. Environmental Pollution (air, water,

& soil) with metals, polychlorinated biphenyls(PCBs) & dioxins.

2. Intentional Use of Various Chemicals (pesticides, animal drugs, & other agrochemicals.

These Hazards in foods are : a. Carcinogenic (tending to cause cancer) b. Mutagenic (causes alteration in nucleic

acid sequence)

c. Teratogenic (interfere in normal embryonic development)

These chemicals in food when sufficient amount cause severe illnesses & possibly death because of their toxicity on human body.

All chemicals are poisonous when ingested at toxic level, their toxicity depends on the substances deal with.

Sodium Chloride (Table Salt) becomes lethal when 12 ounces are consumed at one time.

Food Additives are beneficial but can be toxic at excessive amount.

Element Use Insufficien

cy Excess

Sodium

A systemic electrolyte &

essential in co-regulating ATP with potassium

Hyponatremia

(associated with

dehydration)

Hypernatremia

(Indicating diabetes Insipidus)

IronPlays a role in in the transport of oxygen by the

blood

Iron Deficiency

Iron Overload Disorder

Copper

Required component of many redox

enzymes

Copper Deficiency

Copper toxicity

Iodine

Required for synthesis of

thyroid hormones, and

to prevents goiter

Iodine Deficienc

yHyperthyroi

dism

Although nutrients & substances are essential to life such as :

Chemical Hazards Classified As:

1. NATURALLY OCCURING

CHEMICALS (Toxins produced in

by a biological organism)

2. ADDED CHEMICALS

(Intentionally or Unintentionally added

to food)

1) Ciguatoxin2) Mycotoxin3)

Scombrotoxin4) Shellfish

Toxins

1) Cleaning Solution

2) Food Additives

3) Pesticides4) Heavy Metals

Toxin A. Ciguatoxin

Description

Example of fish-poisoning intoxication. Toxin is from minute sea creature called

algae, the toxin is heat stable & cannot be destroy be cooking. Marine fish ingest

algae containing toxin which accumulates in the fish over time.

Common Food

Marine finfish most common of Ciguatoxin poisoning. Barracudas, Groupers, Jacks ,

Mackerel, Snappers, & Triggerfish.Transmiss

ion in Food

Toxin is transferred to Finfish after the ingestion of toxin-containing algae.

Symptoms

Weakness, Slight Paralysis of Mouth, Tongue , Hands & Feet.

Prevention

Toxin is not destroyed by cooking, prevention can be difficult. Purchasing

seafood in a reputable supplier is the best preventive measures.

1. NATURALLY OCCURING CHEMICALS

Toxin B. Scombrotoxin/ Histamine Poisoning

Description

Also called HISTAMINE POISONING, caused by eating foods high in chemical compound

called Histamine (produced by bacteria when they decomposed foods).

Toxin is Heat Stable.Common

FoodTuna, Mani-Mani Fish & Swiss Cheese has also implicated.

Transmission in Food

Bacteria in particular food break down histidine & cause the production of

histamine. Temperature abuse leads to more histamine production.

Symptoms

Unique symptoms include dizziness, burning sensation, facial rash, hives &

peppery taste in the mouth.

Prevention

Purchase seafood in a reputable supplier. Store Seafood below 41°F & do not accept seafood that has been previously thawed

(no longer frozen).

Toxin C. Shellfish Toxin

Description

There are numerous examples of Shellfish Toxins. The most common include Paralytic Shellfish Poisoning(PSP), Diarrheic Shellfish Poisoning(DSP),

Amnesic Shellfish Poisoning (ASP), & Neurotoxic Shellfish Poisoning(NSP).

Common Food

Any shellfish may contain toxins. PSP most common in mussels, clams, & scallops.

DSP in mussels, oysters, & scallops, ASP common in mussels, & NSP in Gulf Coast

Marine Animals.Transmission in Food

Shellfish toxins are inherent in Marine Shellfish.

Symptoms

Prevention Purchase seafood in a reputable supplier.

TOXICANT SOURCES ASSOCIATED FOOD

CIGUATERA DINOFLAGELLATES TROPICAL FISH

SHELLFISH TOXINS:

PARALYTICDIARRHEICAMNESICNEUROTOXIC

DINOFLAGELLATES SHELLFISH

PYRROLLIZIDINE ALKALOIDS

VARIOUS TOXIN PLANTS

CEREALS, HONEY

HISTAMINE SPOILAGE BACTERIA FISH, CHEESE

TABLE 5.2 NATURALLY OCCURING CHEMICALS

4. Mycotoxins The toxin came from foodborne

microorganism fungi. Fungi include both MOLDS & YEAST.

They are larger in size than bacteria & they prefer foods high in Sugar/Starch. They can survive extreme conditions (acidic food & lower water activity) compared to bacteria.

Foodborne molds produce chemical compounds called MYCOTOXINS that have been linked to CANCER.

MYCOTOXINS are commonly found in DRY & ACIDIC FOODS.

Common Foodborne mycotoxin called AFLATOXIN is produced by ASPERGILLUS SPP.

Common foods containing mycotoxins includes CORN, NUTS, & GRAINS.

Several MYCOTOXINS CANNOT DESTROY EVEN AFTER THE FOOD HAS BEEN COOKED.

MYCOTOXIN TARGET ORGANAFLATOXIN

(a potent carcinogen from the fungus Aspergillus; can be

produced & stored for use as a bioweapon)

LIVER

OCHRATOXIN A KIDNEY

TRICHOTHECENES MUCOSA (secretion of the mucous in guts, nose & throat & lungs)

ERGOT ALKALOIDS

PERIPHERAL VASCULAR SYSTEM (circulate fluids such as blood

or lymph or sap through the

body)

ZEARALENONE URO-GENITAL TRACT

TABLE 5.3 TARGET ORGANS OF SOME MYCOTOXINS

CHEMICAL SOURCES ASSOCIATED FOOD

AFLATOXINASPERGILLUS FLAVUS

& A. PARASITICUS

Corn, Peanuts, Tree Nuts & Milk

TRICHOTHECENES MAINLY FASARIUM Cereals & Other

Foods

OCHRATOXIN APENICILLIUM

VERRUCOSUMA. ORCHRACEUS

Wheat, Barley, & Corn

ERGOT ALKALOIDS CLAVICEPS PURPUREA Wheat, Barley, &

RyeFUMONISINS FASARIUM

MONILIFORME Corn

PATULIN P. ESPANSUM Apples & Pears

ZEARALENONE FUSARUIM SPP. Cereals, Oil & Starch

TABLE 5.4 OTHER TOXICANTS OF BIOLOGICAL ORIGIN

2. ADDED CHEMICALS Is a long list of Chemicals added to

foods that can pose health risk?

INTENTIONALLY ADDED CHEMICALS are those:1) FOOD ADDITIVES2) FOOD PRESERVATIVE3) PESTICIDES.

PESTICIDES leaves residue on fruits & vegetables, & can usually be removed by vigorous washing procedure or by peeling off the produce skin.

The use of INTENDED FOOD ADDITIVES is regulated by the FOOD & DRUG ADMINISTRATION & ENVIRONMENTAL PROTECTION AGNECY to ensure they are SAFE.

Chemical Hazards can be divided into 3 general categories :1)POISONOUS SUBTANCES2)ADVERSE FOOD REACTION (food

allergy sensitivity)

3) NUTRITION ISSUES

1)POISONOUS SUBTANCES

1.Toxic Plant Materials2.Intentional Food Additives3.Chemical Created by the

Process4.Agricultural Chemicals5.Animal Antibiotics & Other

Drug Residues6.Unintentional Additives7.Equipment Material8.Package Material9.Heavy Metals & Radioactive

Isotopes

1. Toxic Plant Materials Includes:

SOLANIN in potatoes HEMAGGLUTININS &

PROTEASE INHIBITORS in raw beans & peas

CYANOGENS in fruit kernels PHYTOALEXINS in sweet

potatoes, celery, & parsnips*Several of these compounds can be remove by preparation methods.

Example: SOLANIN is eliminated when green surface portion of potatoes is peeled or trimmed.

SOLANIN A poisonous GLYCOALKALOID

(natural bases containing nitrogen found in plants) found in many species of the nightshade family.

FRUIT SEEDS & FRUIT PITS containing CYANOGENS (cyanide) are usually discarded.

HEMAGGLUTININS & PROTEASE INHIBITOR in raw plant seeds are eliminated by cooking with moist heat.

CHEMICAL ASSOCIATED FOOD

OXALATES RHUBARB TEA, COCOA, & BEET

GLYCOALKALOIDS GREEN POTATO

CYANOGLYCOSIDES LIMA BEANS & CASSAVA

PHYTOHAEMAGGLUTININ

RED KIDNEY & OTHER BEANS

VARIOUS CARCINOGENS SPICES & HERBS

Table 5.5 Inherent Plant Food Toxicant

Is a long list of Chemicals added to foods that can pose health risk.

INTENTIONALLY ADDED CHEMICALS are those:1) FOOD ADDITIVES2) FOOD PRESERVATIVE3) PESTICIDES.

PESTICIDES leaves residue on fruits & vegetables, & can usually be removed by vigorous washing procedure or by peeling off the produce skin.

2. Intentional Food Additives