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Biological Environment

This document discusses various biological factors that can lead to health consequences from food, including food pollution, foodborne illness, and food contamination. It outlines how pollutants in soil and on crops through fertilizers, chemicals, and air pollution can enter the food system. Various bacteria, viruses, parasites, and toxins are described that can cause food poisoning if ingested, as well as symptoms like nausea, vomiting, and diarrhea. The document also discusses best practices for food safety including proper handling, storage, cleaning, and cooking to prevent the growth of harmful bacteria according to the FAT-TOM system.

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Ron Chong
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33 views23 pages

Biological Environment

This document discusses various biological factors that can lead to health consequences from food, including food pollution, foodborne illness, and food contamination. It outlines how pollutants in soil and on crops through fertilizers, chemicals, and air pollution can enter the food system. Various bacteria, viruses, parasites, and toxins are described that can cause food poisoning if ingested, as well as symptoms like nausea, vomiting, and diarrhea. The document also discusses best practices for food safety including proper handling, storage, cleaning, and cooking to prevent the growth of harmful bacteria according to the FAT-TOM system.

Uploaded by

Ron Chong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BIOLOGICAL

FACTORS TOWARDS
HEALTH CONSEQUENCES

DR SHAMSUL AZAHARI ZAINAL BADARI


DEPARTMENT OF RESOURCE MANAGEMENT
AND CONSUMER STUDIES
FACULTY OF HUMAN ECOLOGY, UPM

FOOD POLLUTION
•  Some pollutants can ini/ate disease and
weaken your brain.
•  Other pollutants can weaken your immune
system that is your main defense against
bacteria, viruses, and parasites.

•  Pollutants in the soil, such as lead, mercury


and arsenic are drawn up through the roots
and become part of the plant.
FOOD POLLUTION
•  The soil becomes polluted when:
♣ Air pollutants fall to the ground as par/cles or
dissolved in rain.
♣ Polluted ferMlizer is spread on fields.
(Some fer/lizers contain polluted ash from coal
fired power plants and/or toxic materials from
sewage plants).
•  Crops also become polluted when:
♣ Farmers apply dangerous chemicals that remain
on or in the food when eaten.
CLASSIFICATION OF FOOD POISOINING
•  Food IntoxicaMon
This condi/on would occur if an individual consumed foods
containing toxins released by living bacteria in the food.

•  Food InfecMon
This condi/on would happen if an individual consumed
foods that contain high amount of bacteria or
pathogens /ll it cause pain at the gastrointes/nal
sec/on.

These foods have suitable nutrients, pH, and
temperature and moist that facilitates the reproduc/on
of bacteria, which make it suitable for pathogens or
bacteria.
FOOD-BORNE ILLNESS
•  Food borne illness (also food borne disease) is
any illness resul/ng from the consump/on of
food.

•  Food borne illness is commonly called food


poisoning, even though most cases are caused
by a variety of pathogenic bacteria, viruses, or
parasites that contaminate food, rather than
chemical or natural.
CONDITIONS THAT FACILITATE THE GROWTH
OF BACTERIA (FAT-TOM)
•  Food
Food contains high protein and carbohydrate
like beef, chicken, seafood, rice and bean
contribute towards the growth of diseases
causing bacteria.

•  Acidity
Most of the bacteria can grow between the
scale of 4 to 9.
♣Time
►Less than 2 hours aMer cook is the safe /me to eat
the dishes.
► Food disease causing bacteria would undergo 2
/mes the normal growth in every 15-20 minutes.

♣ Temperature
► Temperature between 5о C and 60о C (dangerous
temperature zone)facilitates the growth of bacteria.

►Temperature below 5о C does not facilitate growth
of bacteria or basically no growth process.
♣ Oxygen
▲ Food disease causing bacteria depend on oxygen. Bacteria
can be categorised in to 3 groups,(i.e. aerobic, anaerobic and
facultaMve.

▲ Aerobic bacteria require oxygen in order to live and expand.


▲ Anaerobic bacteria cannot grow in a free oxygen flowing


environment, but can reproduce in depleMng or lack of
oxygen environment.

▲ FacultaMve bacteria can reproduce in both aerobic and


anaerobic environment.

♣ Moisture
▲ Bacteria cannot expand without the presence of air. In foods,
over 0.85 of water level (Aw) is required by food disease
causing bacteria to grow.

▲ Water level that is between 0-1 is enough for bacteria to
undergo growing process.
CAUSES
•  Improper handling, preparaMon, or food storage
● Good hygiene prac/ces before, during, and aMer food
prepara/on can reduce the chances of contrac/ng an
illness.
● The ac/on of monitoring food to ensure that it will not
cause food borne illness is known as food safety

•  Large variety of toxins that affect the environment.
● food borne illness caused by chemicals, called as
Food contaminants.
BIOLOGICAL AGENTS AND EFFECTS
FOOD CONTIMANATION
•  Caused by pesMcides or medicines in food and
naturally toxic substances like
poisonous mushrooms or fish

•  Some could even come from the skin and


nose, like staphylococcus aureus, which could
lead to death.
FOOD CONTIMANATION (CHEMICAL)
SYMPTOMS AND MORTALITY
•  Symptoms typically begin several hours to
several days a_er consumpMon and
depending on the agent involved:
♣ Include one or more of the following:
nausea, abdominal pain, vomiMng, diarrhea,
gastroenteriMs, fever, headache or faMgue.
AT-RISK PERSON
•  Food borne illness can result in permanent
health problems or even death, especially for
people at high risk, including:
♣ babies
♣ young children
♣ pregnant women (and their fetuses)
♣ elderly people
♣ sick people and others with
♣ weak immune systems
BACTERIA
• 

They are usually not seen un/l 12–72 hours or more
aMer ea/ng contaminated food.
•  Most common bacterial food borne pathogens are:
–  Campylobacter jejuni
–  Clostridium perfringens
–  Salmonella spp. –
•  S. Typhimurium infecMon is caused by consumpMon of
eggs that are not adequately cooked or by other
interacMve human-animal pathogens
–  Escherichia coli
–  Staphylococcus aureus
–  Streptococcus
Salmonella spp
VIRUS
•  Viral infec/ons make up perhaps one third of cases of food
poisoning in developed countries.

•  Foodborne viral infecMon are usually of intermediate (1–3


days) incubaMon period.

•  Hepa//s A
–  is dis/nguished from other viral causes by its prolonged
(2–6 week) incubaMon period
–  ability to spread beyond the stomach and intesMnes, into
the liver. It oMen induces jaundice, or yellowing of the

skin, and rarely leads to chronic liver dysfuncMon.
–  The virus has been found to cause the infec/on due to the
consumpMon of fresh-cut produce which has fecal
contaminaMon
ROTAVIRUS
PARASITES (Diphyllobothrium sp.)
•  Most foodborne
parasites are
zoonoses
- Diphyllobothrium
sp.
– Nanophyetus sp.
– Taenia saginata
– Taenia solium
– Fasciola hepa=ca
PROTOZOA
Giardia lamblia
PREVENTING FOOD POISONING
o  In the food service industry: FAT-TOM : Food,
Acidity, Time, temperature, Oxygen, Moisture.

o  Poten/ally hazardous foods: Foods that have the


ability to support rapid growth of pathogenic
food-borne bacteria.

o  Principles of food safety: Cleanliness, temperature


control, cross-contamina/on, personal hygiene,
food safety management.
PREVENTING FOOD POISONING
► Hazard Analysis Cri/cal Control Point (HACCP)
-  consists 7 steps or principles to managing and iden/fy
poten/al problem before food-borne illness occur and
control or eliminate the problem.
♣ Iden/fying poten/al food hazards.
♣ Determine CCP in the food prepara/on process.
♣ Establish cri/cal limits for each CCP.
♣ Establish a monitoring system for each CCP.
♣ Establish correc/ve ac/ons.
♣ Establish verifica/on procedures.
♣ Establish documenta/on and record keeping.

LAW AND REGULATION
► Regulatory scheme for food safety
► Food Act 1983.
► Food Regula/on 1985.

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