3 things we need on Earth
Clean air, clean water, safe food
Major Components of Food
Water
Carbohydrates
Protein
Lipid
Minor Components of Food
Vitamins
Minerals
Colorants
Flavors
Enzymes
Amino acids
Fatty acids
Water Soluble Vitamins
-B Complex
-Ascorbic Acid, Vitamin C
Fat Soluble Vitamins
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
Minerals (major)
Calcium
Phosphorus
Potassium
Sodium
Chloride
Magnesium
Legal Def. of Food (General)
Any substance, solid or liquid, that may be ingested and digested by a living organism
Legal Def. of Food (Specific)
Any substance whether processed, semi- processed or raw, which is intended for human consumption, and includes drink, chewing gum, and any substance which has been used in the manufacture, preparation or treatment of food, but does not include cosmetics, tobacco or substances used only as drugs
Food Safety Def.
The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use
History of Food Production:
Archeological Age > Industrial Revolution > Technological Age
Early Ages: people were both consumers and producers
Current Day: there is a big gap between the producers and consumers of food
Problem with modern food systems
there are to many unknowns
Food Safety Objective #1
To Protect the Consumers
Food Safety Objective #2
To Eliminate/ Minimize Risk of an Operation
The Jungle
inspired the Pure Food Act of 1906 (it prevented unsafe production of food)
Carbohydrates:
main source of energy
Fat:
energy source, repair cells
Protein:
structural building blocks
Water:
temperature control, solvent
Vitamins:
enable chemical reactions
Minerals:
aid enzyme functions, bones, nerve
Digestion process
mouth (chew and break down, create as much surface area)
stomach (protein breakdown)
small intestine (everything breaks down)
large intestine (finish break down, produce acid and gas)
small intestine conditions
37 C (body temp)
Anaerobic
pH 7
"incubator" for microbial growth
Microorganisms are
Ubiquitous (present everywhere)
Biological Hazards
Bacteria
Yeast
Mold
Virus
Parasites
Bacteria:
Unicellular
Reproduce by fission
rod or cocci shaped
Some have flagella
Some produce spores
Beneficial= fermentations
Spoilage: cause food borne illness
Bacteria shapes
Spherical (cocci)
Rod-shaped (bacilli)
Spiral (spirilla)
Bacteria - Spherical (cocci)
Diplococci
Staphylococci
Streptococci
Diplococci:
(Spherical Bacteria)
arrange in pairs
Staphylococci:
(Spherical Bacteria)
form clusters
Streptococci:
(Spherical Bacteria)
form chains
Bacteria - Spiral (spirilla)
Vary in length and thickness and
The number of turns
Bacteria - Rod shaped (bacilli)
vary in length and thickness
form chains
Bacteria: Spores
� Endospores (bacterial spores)
- protection
- Resistant to antimicrobial treatments
- Metabolically inactive/dormant and can survive for years
� Spore formers in food that cause disease
- Bacillus and Clostridium
Bacteria: Cell Wall
Gram-positive (purple)
Gram-negative (pink)
Gram positive
(bacteria cell wall)
purple
generally beneficial :)
Gram negative
(bacteria cell wall)
pink
generally harmful
Bacterial Growth Conditions
FAT TOM
- Food/Nutrients
- Acidity: pH
- Temperature
- Time
- Oxygen
- Moisture: aw
Bacterial Growth: Food/Nutrients
� Water
� Carbon
� Nitrogen
� Vitamins
� Minerals
Bacterial Growth: pH
-can't tolerate strong acidity or
alkalinity
-prefer a pH close to neutral
-can grow in a pH range of 4.0-9.0
Bacterial Growth: Temperature
Psychotrops
Psychrophiles
Mesophiles
Thermophiles
Psychotrops
<7 �C
Psychrophiles
< 20 �C
Mesophiles
20-45 �C
(body temp, most dangerous)
Thermophiles
>45 �C
Bacterial growth: Time
double in number of cells every 20 minutes
Bacterial Growth: Oxygen
1) Obligate aerobes
� Organisms that require oxygen to live
2) Facultative anaerobic
� Organisms that can live with or without oxygen
3) Obligate anaerobes
� Organisms that are unable to use oxygen for growth
� They grow in the absence of oxygen
4) Microaerophilic
� Organisms that can live with small amount of oxygen
Obligate aerobes
require oxygen
Facultative anaerobic
can live with or without oxygen
Obligate anaerobe
grow when there is no oxygen
microaerophilic
live with small amount of oxygen
Bacterial Growth: Moisture
Water Activity
Bacteria >0.91
Effect of Light on Bacteria
- Not essential to most bacteria
- ultraviolet light kills
- Many organisms are killed when exposed to direct sunlight
Reproduction of Bacteria
Bacteria normally reproduces asexually by binary fission
Biochemical Activity (Disease/Toxins Production)
Pathogenic organisms produce diseases by
� Attacking and breaking down living cells and
� Producing poisonous substances called toxin
Fungi
- A group of micro-organisms which are frequently found in nature
- Different species vary
- Structure
Fungi groups
yeast
mold
Fungi structure
round
oval
threadlike
Yeast:
- Single-cell organisms
- Diameter = 2-8 ?m, length of 3-5 ?m
Yeast shape
spherical
elliptical
cylindrical
Groups of Yeast
1. Ascomycetes
2. Basidiomycetes
3. Fungi imperfecti
Yeast: Cell
Cytoplasm has Mitochondria, Ribosome, Fat globules, Carbohydrate particles
� Nucleus is surrounded by nuclear membrane
� Vacuole which serves as storage space
Yeast: Acidity
- Growth pH = 3.0 to 7.5
- Optimum growth pH = 4.5 -5.0
Yeast: Temp
- Growth range = 0-47�C
- Optimum range = 20-30�C
Yeast Conditions for Growth:
-Oxygen
-Moisture
Oxygen:
- Yeast cells are
facultative anaerobic
- Sugar breakdown by yeast
Yeast Conditions for Growth:
-Moisture
- must have access to water
- needs less water than bacteria
Yeast: Reproduction (Asexual)
Budding
Yeats: Reproduction (Sexual)
spore formation
Mold:
-heterogeneous group of multicellular, threadlike fungi
-hyphae
-type of fungi
Molds: Hyphae
- mass seen by naked eye is called mycelium
-usually branched
-vegetative part of the mold is often colorless
- Secrete enzymes by which they degrade food
Molds: Acidity
� Acidity:
- pH values from 3.0 to 8.5
- Many species prefer an acid environment (cheese, yoghurt, citrus fruit and fruit juices)
Mold temp:
The optimum growth temperature = 20-30�C
Molds: Oxygen
normally grow in aerobic conditions
Molds: Moisture
more tolerant to low aw than bacteria
Molds: Reproduction
- By means of spores of various types
- Both sexual and asexual reproduction
Virus:
� The smallest of the microbial world
� Not complete cells
� Do not reproduce in food
� Organisms feeding on a host
� Viruses can persist, but cannot grow or replicate
� Have very specific hosts
Structure of Virus
- A "head"
- A "tail" and
- A size of 0.03 to 0.3?m
Virus: Reproduction
� Step 1: The virus attaches to the surface of its host, and the viral DNA is injected into the cell
� Step 2 & 3: The cellular "machinery" then produces new viral DNA and viral proteins
� Step 4: The new viruses are assembled inside the host cell
� Step 5: The host cell is then lyzed (disintegrate) and the mature phages are released
Virus multiplies
very quickly
Parasites:
� Living organisms that need a host (a person, animal or plant) to survive
� Grow naturally in many animals
� Can be transmitted to humans from contaminated food, water, and pet
Parasites: Size and Shape
� Vary in size and shape:
- Most are very small, often microscopic, but larger than bacteria
- Can be one-celled organisms or multicellular
� Protozoa: one- celled
� Worms: multicellular organisms
Parasite Detection & Removal in seafood
� Candling is the only commercial method
� Each fillet is manually inspected over an illuminated translucent surface
� Detection and removal is essential and very expensive
� Labor intensive
� Detection efficiency is 60-70%
New Approach to Parasite Detection
Electromagnetic sensor
CA Food and Ag
Rank = # 1 ag state in US
#1 Dairy Industry
#2 Almond
#3 Grapes
#4 Cattle and Calves
CA Major Crops
Fruit and Nut Crops
Livestock and Dairy
Vegetables and Melons
Field Crops
Primary Processing
Harvesting
Separate unwanted materials
cleaning
cooling
sorting
grading
coating
packaging
= product
Primary prep unit operations
cleaning
sorting
grading
peeling
Secondary Processing raw materials are
Renewable and of Biological origin
Perishable
Complicated structure
Raw material
Solid (meats & grains)
Liquid (milk & water)
Gas (CO2, Water vapor)
Secondary Processing Properties
Geometric Shape
Physical
Thermal
Electrical
Growth
Mechanical
Functional
Geometric
shape, uniformity of shape, freedom from surface irregularities
ginger is VERY hard to clean because of all of the surface irregularities & same with mushrooms + they are very delicate
Physical properties: SOLID AND LIQUID
� Color
� Texture
� Boiling point
� Freezing point
� Phase diagram
� Solubility
� Density
Thermal properties:
� Specific heat
� Enthalpy
� Latent heat
� Thermal conductivity
� Thermal diffusivity
Chemical properties:
chemical composition
reactions
Conversion Process
Converts raw material to a different finished product
(milk --> cheese)
Preservation Process
Extends the shelf-life of raw material
(milk --> pasteurized milk)
Secondary Process Operation
Preparation > Processing > Protection
Functions of Package
to contain
to market
to protect
1906: The Jungle
Exposed Improper Manufacturing Practices
occurring in the meat packing facilities in Chicago
1906: Pure Food and Drugs Act
� Passed by Congress
� Prohibits interstate commerce in misbranded and adulterated foods, drinks and drugs.
1906: Meat Inspection Act
Gave USDA responsibility for
-inspection of sanitation of processing facilities, Animals before and after slaughter, meat products and laboratories
- Pre-market approval of labels
- Compliance of imported meats with same requirements
- Defined adulteration and Misbranding
1938: The Food, Drug, and Cosmetic Act (FDCA)
� Safe tolerances be set for unavoidable poisonous substances
� Authorized standards of identity, quality, and fill-of-container for foods
� Authorized factory inspections
1957: Poultry Inspection Act
� Amendment to FDCA, passed in 1957
� Continuous inspection of poultry operations
� Amended again in 1968
1958: Food Additives Amendment
� Manufacturers of new food additives must establish safety
� The Delaney provision
�substances generally recognized as safe .
The Delaney provision
prohibits all food additives shown to cause cancer in animals or humans
1960: Color Additives Amendments
�safety of color ingredients when used in processed foods
� Responsibility for proof of safety transferred from FDA to manufacturers
1970: Egg Product Inspection Act
� Adulteration and Misbranding: Apply to egg products
� Pasteurization of Egg Products: required
� Imported egg must comply the same requirement that domestic eggs must meet.
� USDA has responsibility for:
- Inspection of eggs and egg products
- Setting uniform standards for eggs
� FDA has responsibility for nutrition labeling and claims
1976: Proxmire Amendment to:
� Prohibits
- Limits on maximum potency of vitamins or minerals in foods
- Classification of a supplement as a drug if it exceeds nutritionally sound potency level
� Gave considerable freedom to producers and marketers
1994: Dietary Supplement Health Education Act
� Defines supplements
� Sets criteria for regulating labeling
� Defines dietary ingredient
- Component of supplement
- NOT SUBJECT TO DELANEY AMENDMENT
Food Safety Modernization Act: 2011
Law in 2011
� Most significant change in food safety law since FD&C Act of 1938
� Law will impact
- ~80% food supply
- Dietary supplement industry
FSMA major areas of change
preventative controls
inspections
compliance
import monitoring
FSMA: Where it is now?
-Congress passed legislation (YES)
-President signed into law (4/2011) (YES)
� FDA creating rules to implement law (in-process)
� FDA issuing proposed rule to be published in Federal Register (in-process)
� Final rule to be published with effective date (in- process)
Preventative food safety plans
good manufacturing practices
sanitary standard operating procedures
hazard analysis critical control points
allergen control plan
3rd party audit
Biological Hazards: Basic Kinds
� Bacteria
� Molds
� Viruses
� Parasites
Steps Necessary to cause Foodborne Illness
1) Pathogen or toxin must be present in the food
2) Present in high enough # or concentration
a. Food must support growth
b. Must remain in the growth temperature range
3) Enough of the food must be ingested
4) Pathogen or toxin must
a. Survive barriers, or
b. Colonize the intestines
Susceptibility to Illness
YOPI
Young, old, pregnant, immunosuppressed
Digestion Process:
1) Mouth
-mixing, starch hydrolysis
2) Stomach
- protein hydrolysis
3) Small Intestine
- sugar, protein, fat hydrolysis
- Products: sugars, amino acids, fatty acids
4) Large Intestine
- fiber breakdown
- Products: acids, gas
Diseases caused by foodborne pathogens
1. Infection
2. Toxicoinfection
3. Intoxication
Foodborne Infection
� Living intact organism
� Passes through the acidic stomach then colonizes and crosses the intestinal barrier
� Causes local tissue damage & inflammation
� Some organisms can spread to the liver, lymph nodes, brain
Foodborne Toxicoinfection
� Bacteria first colonize then produce toxins in the intestine
Foodborne Intoxication
� Result of ingesting preformed toxin
� Toxins can cause local tissue damage and
inflammation or
� Travel to other organs: liver, kidney, central nervous system
� Most cases the organism itself passes through without causing harm
Microorganisms: Basics
-3 Categories
� Microorganisms
- Microorganisms are
� Microscopic form of life
� Ubiquitous in nature
� Found on anything that has not been sterilized
� 3 categories of microorganism:
- Beneficial
- Pathogenic
- Spoilage
What do the microorganisms do in our food?
1.Take in nutrients to grow and reproduce
2. Discharge waste products
3.Becomes a challenge to control proliferation
Groups of microorganisms commonly found in food
1. Bacteria
2. Yeast
3. Mold
4. Viruses
5. Parasites
Bacteria: 10 Kinds
� Bacillus cereus
� Clostridium botulinum
� Clostridium perfringens
� Listeria monocytogenes
� Escherichia coli
� Salmonella
� Staphylococcus aureus
� Campylobacter
� Vibrio
� Shigella
Bacillus cereus
� Gram-positive, rod, spore former, facultative
anaerobic
� Naturally found in soil, dust, water
� Can cause both intoxication and toxicoinfection
� Emetic (vomiting) or diarrheal toxin
� Fried and cooked rice, pasta, noodles, meats, milk, vegetables, fish, sauces, puddings, soups, casseroles
Clostridium botulinum
� Gram-positive, rod, spore former, anaerobic
� Produces a neurotoxin
� Toxin is absorbed and reaches the blood circulation (intoxication)
� Toxin blocks neurotransmitters
� Natural Sources
- Soil, animal intestines, plants
� Canned corn, peppers, green beans, soups, fish,
pH>4.6
Clostridium perfringens
� Anaerobic, Gram-positive, spore-forming rod
� Intestines of humans and many domestic and feral animals, spores persist in soil, sediments
� Causes a food toxicoinfection
� Toxin produced during sporulation in the small intestine
� Meats, meat products, and gravy are the foods most frequently implicated, institutional feeding
Listeria monocytogenes
� Gram-positive, rod, does not form spores,
facultative anaerobe
� Hardy (psychrotrophic)
� Ubiquitous in nature
� Disease caused by L. monocytogenes is listeriosis
� Many cases are sporadic
� At risk population
- Young, elderly, immunocompromised, pregnant women
� Commonly associated with RTE (ready-to-eat) foods, including coleslaw, fresh soft cheese made with unpasteurized milk, frankfurters, deli meats, and butter
Escherichia coli
� Gram-negative, rod, does not form spores,
facultative anaerobes
� Some are acid resistant
� Most E. coli are not pathogenic
� Intestinal microflora of warm-blooded animals
� Commonly associated with ground beef, apple juice, sprouts, spinach, raw milk
4 Main Groups of E.Coli
1. Enterotoxigenic E. coli (ETEC)
2. Enteropathogenic E. coli (EPEC)
3. Enteroinvasive E. coli (EIEC)
4. Enterohemorrhagic E. coli (EHEC) O157:H7
Enterohemorrhagic Escherichia Coli (EHEC)
- O157:H7 (~75%), non-O157
- Infective dose: as few as 10 cells
- Typically lasts 8 days
- Hemorrhagic colitis (HC) - severe cramping & diarrhea (watery-bloody)
- 3-7% HC can lead to HUS or TTP, in young and old
Salmonella
� Gram-negative, rod, does not form spores,
facultative anaerobes
� Environmental sources - water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meats, raw poultry, and raw seafood
� Illness
- Nontyphoidal salmonellosis
- Typhoid fever (S. Typhi)
� Raw meats, poultry, eggs, milk, frog legs, coconut, cake mixes, cream-filled desserts and toppings, peanut butter, cocoa, and chocolate
Staphylococcus aureus
� Gram-positive, cocci, facultative anaerobes, does
not form spores
� Humans and animals are the primary reservoirs
� Meat, poultry, egg products, salads (egg, tuna, chicken, potato, and macaroni) cream-filled pastries, cream pies, sandwich fillings, milk and dairy products
� Foods that require considerable handling during preparation
� Temperature abuse is the main cause of intoxication
Campylobacter jejuni
� Gram-negative, curved rod, does not form
spores, microaerophilic
� Susceptible to drying, heating , freezing, disinfectants and acidic conditions
� Isolated from healthy cattle, chickens, birds, flies, ponds, streams
� Campylobacteriosis (infection)
� Raw chicken, raw milk, non-chlorinated
water
PREVENT: � Easily destroyed: properly cooking, pasteurizing milk, and chlorinating drinking water will kill the bacteria
Vibrio
� Gram-negative, rods, facultative anaerobes,
non-sporeforming
� Most species are halophilic (2-3% NaCl) � Acid sensitive (pH<5)
-Vibrio Cholerae Serogroups O1 and O139 cause cholera
� Fresh, marine waters
� Poor sanitation, warmer months can lead to increased cases
� Raw/undercooked fish and shellfish
Shigella
� Gram-negative, non-spore forming, rod
� Shigellosis
� Water polluted with human feces, unsanitary handling by food handlers
� Person-to-person most common route
- Flies, food, feces
� Salads (potato, tuna, shrimp, macaroni, and chicken), raw vegetables, milk and dairy products, and poultry
PREVENT: � Good personal hygiene
What is a virus?
- Require a live host for replication and cannot grow outside host
- Host-specific (plant, animal, human, bacteria)
How is a virus transmitted?
- Contamination before harvest
- Handling
� 50-95% viral foodborne disease due to poor personal hygiene
Norovirus
� Gastroenteritis, self-limiting, mild
� More common in adults and older children � Infective dose: unknown
� Incubation period: 12-51 h
� Duration: 48-72h
� Most common source: water
� Shellfish and salad ingredients
� Virus identified in clams and oysters
Hepatitis A
� Virus, environmentally hardy
� Food, water, environmental surfaces
� Extremely stable under conditions of freezing, heat, chemicals, and desiccation
� Most Common sources: Water, shellfish and salads
� Contamination from infected workers
� Incubation period: 10-50 days (30 mean)
� Duration: 1- 2 weeks
� Usually mild illness: fever, fatigue, nausea, vomiting and abdominal pain
� Can lead to liver failure
What are parasites?
- Organisms that need a host to survive.
- Only about 100 types are known to infect people through food consumption.
2 Types Parasites Concern
� Parasitic worms
- Trichinella
� Protozoa
- Cryptosporidium - Giardia
- Toxoplasma
4 Parasites
1. Trichinella spirals
2. Cryptosporidium parvum
3. Giardia lamblia
4. Toxoplasma gondii
Trichinella spirals
-Parasite is a round worm
-Nausea, abdominal pain, vomiting, diarrhea, extreme sweating, fever, muscle soreness
-Pigs and wild game
-Undercooked pork
Prevent: Cooking, freezing, cleaning/sanitation of equipment (meat grinder)
Cryptosporidium parvum
-Parasite is a protozoan
-Severe watery diarrhea
-Contaminated water
-Water, salads, raw vegetables, ready-to-eat food
Prevent: Personal hygiene
Giardia lamblia
-Parasite is a protozoan
-Fatigue, nausea, intestinal gas, weakness
-Wild animals, pets,
-Water, ice, salads, raw veggies
Prevent: Use chlorinated water supply, personal hygiene
Toxoplasma gondii
-Parasite is a protozoan
-Enlarged lymph nodes in head and neck, severe headache, mental retardation of fetus if infected during pregnancy
-Animal feces (cats), mammals, birds
-Raw and undercooked meats infected with this parasite: pork, lamb
Prevent: Avoid raw or undercooked meat, thoroughly cook meat, properly wash hands
Prions
- Infectious proteins that fold abnormally and trigger the misfolding of other, similar proteins
- Eventually, the buildup of misfolded proteins can cause lesions to form in the brain, leading to disease.
- Thought to be the cause of the transmissible spongiform encephalopathies (TSEs).
- Last case in US of BSE (Mad Cow Disease) was in 2006
- Always fatal
Inherent Toxins
-Chemicals that are regular constituents of the food
-Can increased as a response to some sort of stress
chemicals that are regular constituents in food
lectins
enzyme inhibitors
glycoalkaloids
cyanogenic glycosides
allergens
Lectins
Proteins
binding affinity for carbs
Impair protein digestion and cause malabsorption of other nutrients
Foods containing lectins
Soybeans, lentils, peas, peanuts
plants are trying to protect against invertebrates and animals
Glycoalkaloids
� A bitter compound occurring in various plants and consisting of a glycoside of an alkaloid
�Increased levels in plants are a result of stress factors during growth, post-harvest handling, light
� Bitter and heat stable
� Large amounts cause
GREEN SPOT ON POTATO
Enzyme Inhibitors
a molecule that binds to an enzyme and decreases its activity
-they aren't toxic, its what they do
Cyanogenic Glycosides
release hydrogen cyanide when chewed or digested (cassava, bitter almonds, stone fruit kernels)
Allergens
Proteins that trigger an immune response
Big 8 Allergens
1. Dairy products
2. Egg products
3. Soy products
4. Wheat products
5. Peanuts products
6. Shellfish
7. Fish proteins
8. Tree nuts
Allergens: Food Companies Must Address
1. Undeclared allergenic ingredients
2. Cross-contact
3. Shared processing lines
4. Airborne allergenic ingredients
5. Misuse of rework
6. Ineffective cleaning
7. Inappropriately labeled ingredients
Natural and Environmental contaminants
contaminants that the food aquires, not required by plant/ animal, controlled by environment, can't be processed out
Natural Contaminants
1. Mycotoxins
2. Shellfish toxins
3. Histamine
4. Tetrodotoxin
Environmental Contaminants
1. Pesticides
2. Dioxins/Polychlorina ted biphenyls (PCBs)
3. Heavymetals
4. Nitrates
Mycotoxins
� Toxins produced by molds
Aflatoxin, Patulin, Fumonsins
heat is not effective in destroying
Aflatoxin
(Aspergillus)
Unavoidable Poisonous or Deleterious Substances
Patulin
(Penicillium)
Fumonsins
(Fusarium)
Shellfish toxins
� Not formed by the shellfish
� Result of algae
� Types of shellfish poisoning
- Paralytic (PSP)
- Neurotoxic (NSP)
- Diarrhetic (DSP)
- Amnesic (ASP)
Shellfish poisoning symptoms
Histamine/Scombrotoxin
- PSP: neurological symptoms, tingling, numbness, respiratory paralysis
- NSP, DSP, ASP: Gastrointestinal symptoms some neurological
Histamine/Scombrotoxin
� Found in fish as a result of bacterial growth
� Generally due to inadequate post-harvest time/temperature control
-not inactivated by cooking, canning or freezing
Histamine/Scombrotoxin symptoms
- Tingling/burning of the mouth, rash, drop in blood pressure, headaches and itching
- Maybe nausea, vomiting, and diarrhea
� Not inactivated by cooking, canning, or freezing
Tetrodotoxin - Pufferfish
� Found in the reproductive organs, liver, intestines, skin
� they can't figure out what causes the sickness
Tetrodotoxin symptoms
- Numbness lips/tongue
- Lightness/floating
- Nausea, vomiting, difficult walking
- Paralysis, speech impairment
- Complete paralysis, death
- May be conscious lucid until shortly before death
- ~50% mortality, death 20 min - 8 hrs
Chemical hazards that can be destroyed/Controlled by Heat?
- Lectins
- Enzyme inhibitors
- Cyanogenic glycosides
Chemical hazards that are Heat Stable?
- Glycoalkaloids
- Allergens
- Mycotoxins
- Shellfish toxins
- Histamine (enzyme heat labile)
- Tetrodotoxin
Environmental contaminants
pesticides
dioxins/ PCBs
heavy metals
nitrates
Pesticides
� Chemical Pesticides
� Bio-pesticides (derived from natural materials)
-Regulated by:
EPA
-Enforced by FDA/ USDA
Dioxins/Polychlorinated biphenyls (PCBs)
� By-products of combustion processes (cigarette smoke, some industrial processes)
� Long lasting contaminant
� Widespread in the environment and found in all food
� Main source of dioxin is
- Meat
- Milk
Concerns with Dioxins
- Excessive exposure: skin diseases, excessive body hair possible mild liver damage
- High level/long term exposure: increased cancer risk
-low level long time: reproductive and developmental effects (based on animal studies)
Heavy Metals (Lead)
� Soil, paint, pipes, past use of leaded gas
� Candy, vitamins, drinking water, packaging material
� Behavior and learning problems, slow growth, hearing problems, headaches
Heavy Metals (Mercury)
� Naturally in the environment and a result of pollution
� As a result of what fish eat, they can accumulate mercury over time
� Shark, King Mackerel, Swordfish
� Cognitive thinking, memory, attention, language, and fine motor and visual spatial skills
Nitrates
� Spinach and fresh lettuce
� "blue baby syndrome"
Nitrate= Nitrite + Hemoglobin Nitrates= nitrosamines
Nitrate levels depend on
- Nitrate availability in the soil
- Seasonal variations
- Environmental influences
Process and storage derived contaminants
derived from long storage or high temps
Deliberately Added Contaminants
Intended o defraud for financial gain or people want to harm consumer
� Sudan dyes
� Melamine
� Spanish Toxic Oil Syndrome
Sudan dyes
� Dyes used to color shoe polish and automotive paints
� Added to make it appear to be better quality
� Not allowed in food, levels low
- Example: Sudan Dyes contaminated chili powder
Melamine
- An organic base chemical most commonly found in the form of white crystals rich in nitrogen
- Widely used in plastics, adhesives, countertops, dishware, whiteboards
� Adulterant in milk, gluten, and rice protein concentrate
Spanish Toxic Oil Syndrome
� Rapeseed oil intended for industrial use was mixed with other oils sold as olive oil
- Aniline
� 20,000 people had health problems, 600 people died as a result
- Respiratory, muscle wasting, chronic disease
BST - Bovine Somatotropin
�increases milk production
� Destroyed by pasteurization
�Not absorbed by the human body after oral ingestion
� BST inactive in humans
Radiation
� Areas near radiation leaks (Japan)
- FDA detaining all milk, milk products, fresh vegetables, and fruits
Foreign Objects
- Any material(s) whose quantity and presence within a food product is unanticipated by
the consumer
(Not all foreign objects are physical hazards)
Foreign Objects Associated with Injury
� Hard or sharp
- Glass
- Metal
- Plastic
- Stones
- Shells/pits
- Wood
Physical Hazards of Foreign Objects
� Mouth and teeth
� Respiratory tract
� Digestive tract
� Extremities (hands)
� Nausea and vomiting, diarrhea, headache, fever and dizziness, Chest pain
Regulations/Guidance
� FDA size guidance
- Hard or sharp foreign object that measures
� 7 mm to 25mm in length
� < 7 mm, for infants and elderly
- Choking hazard
Bones
(USDA)
<1 cm no risk
1-2 cm low risk
>2 cm potential safety hazard
Control of Physical Hazards:
Raw Materials
� Manage before receiving
� Inspect materials upon receipt
� Manual sorting/culling
� Fluming and washing steps
� In-line detecting and removal equipment
Control of Physical Hazards: Facility
1. Protected light fixtures
2. Properly designed facilities and equipment
3. Equipment maintenance
Control of Physical Hazards: Processes/Procedures
� Unique to product and must be evaluated for potential physical hazards
- Bucket elevator
- Meat grinder
- Glass filling operations
Control of Physical Hazards: Employee Practices
Employee education and supervision
Maintenance personnel
Majority of physical contaminants are a result of
poor employee practices
- Jewelry, hairpins, pens, pencils, paper clips
Metal detectors are best for:
stainless steel
aluminum
wires and needles
X-ray systems are best for:
stainless steel, aluminum, wires and needles, glass, stones/ rocks,
sometimes: plastics, bones, pits and shells
there is no equipment to detect
wood
ingestion of preformed toxin
intoxication