Objective
◆ Awareness of:– Biological hazards– Chemical hazards– Physical hazards
◆ Characteristics of certain microorganisms
Hazard
◆ A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control
Hazards◆ In HACCP, “hazards” refer to conditions or contaminants in
foods that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as:– Insects
– Hair
– Filth
– Spoilage– Economic fraud and– Violations of regulatory food standards not directly related to safety
Microorganisms
◆ Microorganisms can be beneficial, even essential
◆ Some microorganisms can be pathogenic. It is this class that concerns food processors and public health officials
What do microorganisms (other than viruses) need?
◆ Food◆ Water◆ Proper temperature◆ Air, no air, minimal air
Many pathogenic microorganisms reproduce by dividing in two
◆ When they grow, microorganisms produce by-products– Yeast - bread, beverages, fruit– Lactic acid bacteria - yogurt, cheese, meats– Staphylococcus aureus - enterotoxin
◆ Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume
Spoilage or Decomposition
◆ Food spoilage or decomposition that can result in a food safety problem should be prevented or controlled by a HACCP program
Sporeforming Bacteria (Pathogens)
◆ Clostridium botulinum– Proteolytic– Nonproteolytic
◆ Clostridium perfringens◆ Bacillus cereus
Nonsporeforming Bacteria◆ Brucella abortis, B. suis◆ Campylobacter spp.◆ Pathogenic Escherichia coli (e.g., E. coli O157:H7)◆ Listeria monocytogenes◆ Salmonella spp. (e.g., S. typhimurium, S. enteriditis)◆ Shigella spp. (e.g., S. dysinteriae)◆ Pathogenic Staphylococcus aureus (e.g., coagulase positive S.
aureus)◆ Streptococcus pyogenes◆ Vibrio spp. (e.g., V. cholerae, V. parahaemolyticus, V. vulnificus,)◆ Yersinia enterocolitica
Hazards from Viruses in Foods
◆ What are viruses?◆ Where do they come from?◆ How do they reproduce?◆ How can they be controlled?◆ What are some examples? (Table A)
Viral Hazards◆ Very small particles that cannot be seen with a light
microscope◆ Do not need food, water or air to survive◆ Do not cause spoilage◆ Infect living cells and are species specific◆ Reproduce inside the host cell◆ Survive in human intestines, water or food for months◆ Transmission usually by fecal-oral route and related to
poor personnel hygiene
Parasites in Foods◆ Parasites are organisms that need a host to survive◆ Thousands of kinds exist worldwide, but only about 100
types are known to infect people through food contamination
◆ Two types of concern from food or water:– Parasitic worms [e.g., roundworms (nematodes), tapeworms
(cestodes), flukes (trematodes)]– Protozoa
◆ Role of fecal material in transmission of parasites
Parasitic Protozoa and Worms◆ Roundworms (nematodes)
– Anisakis simplex– Ascaris lumbricoides – Pseudoterranova dicepiens– Trichinella spiralis
◆ Tapeworms (cestodes)– Diphyllobothrium latum– Taenia solium, T. saginata
◆ Flukes (trematodes)
◆ Protozoa– Cryptosporidium parvum– Entamoeba histolytica – Giardia lamblia
Types of Naturally Occurring Chemical Hazards
◆ Mycotoxins (e.g., aflatoxin)◆ Scombrotoxin◆ Ciguatoxin◆ Shellfish toxins
– Paralytic shellfish poisoning (PSP)– Diarrhetic shellfish poisoning (DSP)
– Neurotoxic shellfish poisoning (NSP)
– Amnesic shellfish poisoning (ASP)/Domoic Acid
Intentionally Added Chemicals - Food Additives
◆ Direct (allowable limits under GMPs)– Preservatives (e.g., nitrite and sulfiting agents)– Nutritional additives (e.g., niacin, vitamin A)– Color additives (e.g., FD&C Yellow No. 5)
Unintentionally or Incidentally Added Chemicals
◆ Agricultural chemicals – e.g., pesticides, fungicides, herbicides, fertilizers,
antibiotics and growth hormones
◆ Prohibited substances (21 CFR, Part 21.189)◆ Toxic elements and compounds
– e.g., lead, zinc, arsenic, mercury, cyanide
◆ Secondary direct and indirect– e.g., lubricants, cleaning compounds, sanitizers, paint
Physical Hazard
◆ Any potentially harmful extraneous matter not normally found in food– Glass– Wood– Stones– Metal– Plastic