Hazards Biological, Chemical, Physical

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
• 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

10
Spoilage or Decomposition

• Most spoiled foods do not present a health risk,
  and not all food that appears normal is safe to
  consume
• Food spoilage or decomposition that can result in
  a food safety problem must be prevented or
  controlled by a HACCP program

11
Microbiological hazards include harmful

• Bacteria
• Viruses
• 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
Clostridium botulinum

• Bacteria Anaerobic, spore-forming, motile GPR
• Source Soils, sediments, intestinal tracts of
  fish/mammals, gills and viscera of crabs and
  other shellfish
• Illness Intoxication (heat-labile neurotoxin)
• Symptoms Weakness, vertigo, double vision,
  difficulty in speaking, swallowing and breathing,
  respiratory paralysis
• Foods Semi-preserved seafood, improperly canned
  foods
• Transmission Spores present in raw foods
• Control Proper canning, aw lt0.93, pH lt4.7

15
Clostridium perfringens

• Bacteria Anaerobic, spore-forming, nonmotile GPR
• Source Soil, dust, intestinal tract of animals
  and humans
• Illness Infection (toxin released on
  sporulation)
• Symptoms Intense abdominal cramps and diarrhea
• Foods Temperature abuse of prepared foods such
  as meats, meat products, and gravy
• Transmission Spores present in raw foods
• Control Proper time/temperature control
  preventing cross-contamination of cooked foods

16
Bacillus cereus

• Bacteria Facultatively aerobic, spore-forming,
  motile GPR
• Source Soil, dust, raw foods
• Illness
• 1) diarrheal type (infection, heat-labile toxin)
  
• 2) emetic type (intoxication, heat-stable toxin)
• Symptoms 1) profuse watery diarrhea, abdominal
  pain 2) vomiting, nausea
• Foods
• 1) vegetables, salads, meats, casseroles
• 2) rice and pasta
• Transmission Spores present in raw foods
• Control time/temperature reheat cooked foods to
  gt165o F

17
Nonsporeforming Bacteria

• Brucella abortis, B. suis
• Campylobacter spp.
• Pathogenic Escherichia coli (e.g., E. coli
  O157H7)
• 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

18
Campylobacter jejuni

• Bacteria Microaerophilic, motile GNR
• Source Intestines of poultry, livestock,
  domestic animals streams and ponds
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, abdominal pain, headache,
  weakness, fever
• Foods undercooked chicken hamburger, raw milk
  clams
• Transmission Contaminated foods water
  cross-contamination person to person
• Control Proper cooking, proper hand and
  equipment washing, sanitary food handling
  practices

19
Escherichia coli O157H7

• Bacteria Facultative anaerobic, motile or
  nonmotile GNR
• Source Intestines of animals and poultry
• Illness Hemorrhagic colitis (HC), hemolytic
  uremic syndrome (HUS), thrombotic
  thrombocytopenic purpura (TTP)
• Symptoms HC) diarrhea vomiting, HUS) diarrhea
  acute renal failure, TTP) diarrhea, GI
  hemorrhage, blood clots in brain
• Foods Meat, poultry, potatoes, raw milk
• Transmission Cross-contamination, sewage
  pollution of coastal waters
• Control Proper cooking, temperature control,
  preventing cross-contamination, proper personal
  hygiene

20
Listeria monocytogenes

• Bacteria Microaerophilic, motile, GPR
• Source Widespread in the environment
• Illness Infection
• Symptoms Mild flu-like symptoms to meningitis,
  abortions, septicemia, and death
• Foods Coleslaw, raw milk, Mexican style soft
  cheese, smoked mussels
• Transmission Cross-contamination from raw to
  cooked food, contaminated raw foods
• Control Proper cooking, preventing
  cross-contamination, pasteurizing milk

21
Salmonella spp.

• Bacteria Facultative anaerobic, motile, GNR
• Source Intestine of mammals, birds, amphibians
  and reptiles
• Illness Infection (gastroenteritis)
• Symptoms Nausea, vomiting, abdominal cramps,
  fever
• Foods Poultry, poultry salads, meats, dairy
  products, egg products
• Transmission Cross-contamination, human
  contamination, sewage pollution of coastal waters
• Control Proper cooking, temperature control,
  preventing cross-contamination, personal hygiene

22
Shigella spp.

• Bacteria Facultative anaerobic, nonmotile, GNR
• Source Intestine of humans and primates
• Illness Infection (gastroenteritis)
• Symptoms Mild diarrhea, fever, abdominal cramps,
  severs fluid loss
• Foods Water, milk, salads, lettuce, watermelon,
  beans, spaghetti
• Transmission Contamination from workers, sewage
  pollution of coastal waters, contamination of
  seafood after harvest
• Control Personal hygiene, preventing human waste
  contamination of water supplies, preventing ill
  people or carriers from working with food

23
Staphylococcus aureus

• Bacteria Facultative aerobic, nonmotile, GPC
• Source Humans and animals, air, dust, sewage
• Illness Intoxication (gastroenteritis)
• Symptoms Nausea, vomiting, abdominal cramps,
  watery or bloody diarrhea, fever
• Foods Meats, poultry, eggs, dairy products,
  seafood
• Transmission Contamination of food by workers or
  equipment
• Control Time/temperature control, personal
  hygiene, sanitation

24
Vibrio cholerae

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring in estuaries, bays
  and brackish water
• Illness Infection (cholera or gastroenteritis)
• Symptoms 01 watery diarrhea, vomiting,
  abdominal cramps non-01 Diarrhea, abdominal
  cramps, fever
• Foods Molluscan shellfish
• Transmission Contaminated water,
  cross-contamination from raw to cooked seafood,
  consumption of contaminated raw seafood
• Control Proper cooking, preventing
  cross-contamination, Harvesting from approved
  waters

25
Vibrio parahaemolyticus

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring in estuaries and
  other coastal areas throughout the world
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, abdominal cramps, nausea,
  vomiting, headache
• Foods Raw, improperly cooked, or cooked and
  contaminated fish and shellfish
• Transmission Cross-contamination from raw to
  cooked seafood, consumption of raw seafood
• Control Proper cooking, preventing
  cross-contamination of cooked seafood

26
Vibrio vulnificus

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring marine bacterium
• Illness Infection (wounds, gastroenteritis,
  septicemia)
• Symptoms Skin lesions, septic shock, fever,
  chills, nausea
• Foods Raw oysters, clams and crabs
• Transmission Cross-contamination from raw to
  cooked seafood, consumption of raw seafood
• Control Proper cooking, preventing
  cross-contamination of cooked seafood

27
Yersinia enterocolitica

• Bacteria Facultative aerobic, motile, GNR
• Source Soil, water, domesticated and wild
  animals
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, vomiting, abdominal pain,
  fever
• Foods Meats, oysters, fish, raw milk
• Transmission Cross-contamination from raw to
  cooked food, poor sanitation, time/temperature
  abuse
• Control Preventing cross-contamination, proper
  sanitation and food handling practices

28
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

29
Viruses

• Hepatitis A and E
• Norwalk virus group

30
Hepatitis A

• Source Human intestine
• Illness Infection
• Symptoms Fever, malaise, nausea, abdominal
  discomfort, jaundice
• Foods Cold cuts, sandwiches, fruits, fruit
  juices, milk and milk products, vegetables,
  salads, shellfish, iced drinks
• Transmission Fecal contamination of food or
  water
• Control Proper cooking, preventing
  cross-contamination, good sanitation, employee
  hygiene

31
Norwalk Virus Group

• Source Human intestines
• Illness Infection
• Symptoms Self-limiting and mild nausea,
  vomiting, diarrhea, abdominal cramps, fever
• Foods Salad ingredients, raw or insufficiently
  cooked clams and oysters
• Transmission Fecal contamination of food or
  water
• Control Proper cooking, good sanitation,
  employee hygiene, preventing cross-contamination

32
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

33
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
• Toxoplasma gondii

34
Anisakis simplex

• Parasite Nematode (herring worm)
• Source Raw or undercooked fish (salmon, tuna,
  herring, mackerel, squid, anchovies)
• Illness Infection
• Symptoms Tickling sensation in throat to acute
  abdominal pain and nausea
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish, commercial
  freezing of fish to be consumed raw

35
(No Transcript)
36
(No Transcript)
37
(No Transcript)
38
Pseudoterranova dicepiens

• Parasite Nematode (codworm)
• Source Raw or undercooked fish (cod, pollock,
  haddock)
• Illness Infection
• Symptoms Tickling sensation in throat to acute
  abdominal pain and nausea
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish, commercial
  freezing of fish to be consumed raw

39
(No Transcript)
40
Diphyllobothrium latum

• Parasite Tapeworm
• Source Raw freshwater or anadromous fish
• Illness Infection
• Symptoms Abdominal distention, flatulence,
  intermittent abdominal cramping and diarrhea.
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish

41
(No Transcript)
42
(No Transcript)
43
Chemical Hazards

• Naturally occurring chemicals
• Intentionally added chemicals
• Unintentionally added chemicals

44
Naturally Occurring Chemical Hazards

• Allergenic proteins
• Mycotoxins (e.g., aflatoxin)
• Shellfish toxins
• Other marine toxins

45
Allergenic Proteins

• Proteins that cause allergic reactions in certain
  sensitive individuals
• Ingredients containing allergenic proteins
  include
• Peanuts
• Soybeans
• Milk
• Eggs
• Fish
• Crustaceans
• Tree nuts
• wheat

46
Shellfish Toxins

• Amnesic shellfish poisoning (ASP)
• Diarrhetic shellfish poisoning (DSP)
• Neurotoxic shellfish poisoning (NSP)
• Paralytic shellfish poisoning (PSP)

47
Amnesic Shellfish Poisoning

• Toxin Domoic acid
• Source Molluscan shellfish (mussels) feeding on
  algae (Pseudonitzschia spp.), viscera of
  Dungeness crab and anchovies
• Range Northeast and northwest coasts of North
  America
• Symptoms Intestinal distress, facial grimace or
  chewing motion, short-term memory loss,
  difficulty breathing
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 20 ppm domoic acid in all fish 30
  ppm domoic acid in viscera of Dungeness crab

48
Diarrhetic Shellfish Poisoning

• Toxin Okadaic acid and its derivatives
• Source Molluscan shellfish feeding on algae
  (Dinophysis and Prorocentrum spp.)
• Range Japan, southeast Asia, Scandinavia,
  western Europe, Chile, New Zealand, eastern
  Canada
• Symptoms Diarrhea, nausea, vomiting, abdominal
  pain, cramps
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.2 ppm okadaic acid plus
  35-methyl okadaic acid (DXT 1) in all fish

49
Neurotoxic Shellfish Poisoning

• Toxin Brevetoxins (3 toxins)
• Source Molluscan shellfish feeding on algae
  (Gymnodinium breve)
• Range Gulf of Mexico and southern Atlantic coast
  in U.S. New Zealand
• Symptoms Tingling of the face and spreading to
  other parts of the body, cold/hot sensation
  reversal dilation of pupils, feeling of
  inebriation
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.8 ppm brevetoxin-2 equivalent
  (20 mouse units/100g) in clams, mussels and
  oysters

50
Paralytic Shellfish Poisoning

• Toxin Saxitoxins (18 toxins)
• Source Contaminated molluscan shellfish and some
  puffer fish species feeding on algae
  (Alexandrium, Pyrodinium, Gymnodinium spp.) or
  cyanobacteria
• Range Tropical to temperate waters worldwide
• Symptoms Numbness and burning or tingling
  sensation of lips and tongue spreading to face
  and fingertips, general lack of muscle
  coordination in arms, legs, neck
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.8 ppm saxitoxin equivalent
  (80ug/100g) in all fish

51
Other Marine Toxins

• Scombrotoxin
• Ciguatoxin
• Gempylotoxin
• Tetrodotoxin

52
Scombrotoxin (Histamine)

• Toxin Histamine
• Source Improperly handled (time/temperature
  abuse) mahi mahi, tuna, bluefish, sardines,
  amberjack, mackerel
• Range Worldwide
• Symptoms Metallic or peppery taste, nausea,
  vomiting, abdominal cramps, diarrhea, swelling
  and flushing of face, headache, dizziness, heart
  palpitations, hives, rapid and weak pulse,
  thirst, difficulty swallowing
• Control Proper chilling and temperature control
  after capture
• FDA Guideline 50 ppm histamine in raw, frozen
  tuna and mahi mahi canned tuna and related
  species

53
Ciguatera Fish Poisoning

• Toxin Ciguatoxins (4 toxins)
• Source Certain species of tropical and
  subtropical fish feeding on algae (Gambierdiscus
  spp.)
• Range Tropical and subtropical waters worldwide
• Symptoms Diarrhea, abdominal pain, nausea,
  vomiting, abnormal or impaired skin sensations,
  vertigo, lack of muscle coordination, cold/hot
  sensation reversal, muscular pain and itching
• Control No tests available obtain fish from
  safe harvest areas
• FDA Guideline None established

54
Gempylotoxin

• Toxin Oil contained in the flesh and bones of
  specific species
• Source Gemplids, escolars or pelagic mackerels
  (escolar oilfish, castor oil fish or purgative
  fish snek)
• Range Almost worldwide
• Symptoms Diarrhea, generally without pain or
  cramping
• Control Avoid specific fish species
• FDA Guideline Escolar should not be imported

55
Tetrodotoxin

• Toxin Tetrodotoxin
• Source About 80 species of puffer fish, blowfish
  or fugu
• toxin probably produced by several marine and
  terrestrial bacterial species
• Range Pacific, Atlantic and Indian Oceans
• Symptoms Numbness and tingling of the mouth,
  weakness, paralysis, decreased blood pressure,
  quickened and weakened pulse. Death can occur
  within 30 minutes.
• Control Do not eat puffer fish or avoid
  improperly prepared pufferfish
• FDA Guideline Puffer fish may not be imported
  except under strict certification requirements
  and specific authorization from FDA

56
Intentionally Added Chemicals

• Direct (Food additives with allowable limits
  under GMPs)
• Preservatives
• Sodium nitrite (can be toxic in high
  concentrations)
• Sulfiting agents (can cause allergic-type
  reactions)
• Nutritional supplements
• Vitamin A (can be toxic in high concentrations)
• Color additives
• FDC Yellow No. 5 (can cause allergic-type
  reactions)
• Indirect
• Aquaculture drugs
• used to treat or prevent disease, control
  parasites, affect reproduction, tranquilize

57
Intentionally Added Chemicals

• Prohibited substances
• Food additives (FDC Red 4, Safrole)
• Aquaculture drugs (Some antibiotics)

58
Unintentionally/Incidentally Added Chemicals

• Agricultural chemicals
• Pesticides, fungicides, herbicides, fertilizers,
  antibiotics, growth hormones, etc.
• Prohibited substances
• 21 CFR 189
• Toxic elements and compounds
• Lead, zinc, arsenic, mercury, cyanide, etc.
• Secondary direct and indirect chemicals
• Lubricants, cleaning compounds, sanitizers,
  paint, etc.

59
Physical Hazards

• Any potentially harmful extraneous matter not
  normally found in food
• Glass
• Wood
• Stones
• Metal
• Plastic
• Excludes
• Bones in fish
• Shell fragments in shellfish

60
(No Transcript)