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Chapter 2

Chapter 2. Hazards - Biological, Chemical, Physical. Objective. Awareness of: Biological hazards Chemical hazards Physical hazards Characteristics of certain microorganisms. Hazard.

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Chapter 2

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  1. Chapter 2 Hazards - Biological, Chemical, Physical

  2. Objective • Awareness of: • Biological hazards • Chemical hazards • Physical hazards • Characteristics of certain microorganisms

  3. Hazard • A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

  4. 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

  5. Hazards • Biological • Chemical • Physical

  6. Biological Hazards • Microorganisms • Yeast • Mold • Bacteria • Viruses • Protozoa • Parasitic worms

  7. Microorganisms • Microorganisms can be beneficial, even essential • Some microorganisms can be pathogenic. It is this class that concerns food processors and public health officials

  8. What do microorganisms (other than viruses) need? • Food • Water • Proper temperature • Air, no air, minimal air

  9. 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

  10. Spoilage or Decomposition • Food spoilage or decomposition that can result in a food safety problem should be prevented or controlled by a HACCP program

  11. Microbiological hazards include harmful: • Bacteria • Viruses, and • Protozoa

  12. Bacterial Hazards • Food infection and food intoxication • Sporeforming and nonsporeforming bacteria

  13. Sporeforming Bacteria (Pathogens) • Clostridium botulinum • Proteolytic • Nonproteolytic • Clostridium perfringens • Bacillus cereus

  14. 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

  15. 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)

  16. 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

  17. 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

  18. 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 Parasitic Protozoa and Worms

  19. Chemical Hazards • Naturally Occurring • Intentionally added • Unintentionally added

  20. 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

  21. 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)

  22. 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

  23. Physical Hazard • Any potentially harmful extraneous matter not normally found in food • Glass • Wood • Stones • Metal • Plastic

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