WEST VISAYAS STATE

UNIVESITY

Unit 2:Food Safety

and Hazard

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Joree Conjusta

 WEST VISAYAS STATE

UNIVERSITY
September 15, 2021

Introduction
"Food safety involves everybody in
the food chain" -Mike Johanns

Assuring the food’s safeness and cleanliness are crucial

from the very and every source and transportation of
the food or ingredients.

Understanding the holistic essence of Risk Management

is necessary for ensuring our future success
Classification of
Foodborne Illness
1. INFECTION – caused by eating food that contains living
disease-causing microorganisms.

2. INTOXICATION - caused by eating food that contains a harmful

chemical or toxin produced by bacteria or other sources.

3. TOXIN-MEDIATED INFECTION– caused by eating food that contains

harmful microorganisms infection that will produce a toxin once inside the
human body.
 WEST VISAYAS STATE
UNIVERSITY September 15 , 2021

Food Contamination
Food contamination is defined as rotten (spoilage) or
polluted food that contains microorganisms, such as bacteria
or parasites, or toxic substances that render it unfit for use.
Contamination is the presence of substances
or conditions in food that can be harmful to humans.
Sources :
soil water ,air, plants, animals, and humans
Sources of Foodborne Hazards
Biological Hazard
Also known as Biohazard ,which includes
bacteria,parasite, fungi, and viruses

Chemical Hazard
are harmful substances such as pesticides or machine
oils
Physical Hazards
are objects which contaminate your food like pieces of
glass or metal, toothpicks, jewelry, or hair.
Phases of Growth of Bacteria
What do Bacteria need in
Order to Multiply?

Food is the main requirement for the growth of bacteria.

Acidity grow best around pH values of 4.6 to 7.0

Temperature measured in degrees Fahrenheit (o F) or degrees centigrade

(o C)
Time under ideal conditions

Oxygen The requirement of bacteria to multiply



Potentially Hazardous Food (PHF)

refers to food with a high protein or

carbohydrate content,
a term used by food safety organizations to classify foods that require time-
temperature control to keep them safe for human consumption.

pH greater than 4.6, and a water activity greater than 0.85.

red meat, raw shell and poultry eggs, fish and shellfish, and dairy
products.
require careful treatment at all times
Classifications of Bacteria
Sporeforming Bacteria
and

Non-Sporeforming Bacteria
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Sporeforming
bacteria
1.Bacillus cereus
can live with or without oxygen.
It is related to two illnesses, vomiting and diarrhea.
vomiting lasts for 30 minutes to 6 hours and typically lasts one day or less.
Diarrhea duration is 8 to 16 hours and lasts 12 to 14 hours.
Food must be properly cooked and should be kept at or above 140oF
(60oC)temperature if not eaten immediately.
2. Clostridium perfringens

are a spore-forming bacteria

only requires a very small amount of oxygen
Food associated with this bacteria is meat that was abused, boiled,
steamed, braised, stewed or has an insufficient roasted temperature
food has to be cooked at or above 145 F (60 C).
this illness includes diarrhea with abdominal pain
Cooked food should be cooled in 2 hours between 140oF (21oC) and an
additional 4 hours from 70oF (21oC).
WEST VISAYAS STATE September 15 , 2021
UNIVERSITY

3. Clostridium
botulinum
Food-borne botulism
is a severe intoxication caused by eating the
preformed toxin present in contaminated.
symptoms include fatigue, diarrhea, and paralysis of the
respiratory system.
Non-Spore forming Bacteria

1. Campylobacter jejuni

is a pathogen in food that needs very little oxygen to develop.

can withstand the growth of only 3 to 6 percent oxygen
. Infection symptoms are abdominal pain, slight or severe bloody
diarrhea.
Diarrhea lasts from 2 to 5 days, and the illness lasts from 2-7 days.
2. Escherichia coli. E. coli
type of bacteria where they live in the intestines of warm-blooded animals
such as cows, goats, and sheep
a small number of bacteria are required for the disease to develop.
Shiga toxin disease affects babies, the elderly, and children as young as 16
years old.
3.Listeria
monocytogens

can grow with or without oxygen

can survive in different conditions such as high salt food, temperatures of
refrigeration below 410 F (50 C) unlike most bacterial pathogens in food
Symptoms include nausea, vomiting, headache, fever, chills, and
backache.
4. Salmonella ssp.
is a facultative anaerobe found in human and warm-blooded
animals
Contamination of the food is usually via feces.
Symptoms of these infections include abdominal pain,
headache,nausea,vomiting ,fever , diarrhea
Disease time is 6 to 48 hours, which will last 2 to 3 days.
5. Shigella ssp.

Human and warm-blooded animals commonly find the

organisms in the intestine and feces
Shigellosis is the name of the infection carried by the food.
Symptoms caused by Shigellosis Disease are diarrhea, fever, abdominal
cramps ,chills , fatigue , dehydration
6. Staphylococcus
aureus
an anaerobe facultative that produces a heat-stable toxin as it multiplies in
foods.
can develop on cooked and safe foods that are contaminated by food handlers
This bacterium produces toxins that cause food poisoning.
Signs caused by staphylococcus aureus
intoxication, extreme nausea, intense
stomach pain vomiting,diarrhea
7.Vibrio spp.

bacteria belonging to the Genus Vibrio seafood.

symptoms include diarrhea, abdominal cramps, nausea, vomiting,
headache, fever chills
common in raw fish and shellfish, processed and contaminated by feces and
polluted waters.

WEST VISAYAS STATE September 15 , 2021

UNIVERSITY

Foodborne Illness caused by

parasites
Parasites
-are tiny or microscopic organisms that need to
live on or within a living organism host to survive.
1. Anisakis ssp
roundworms or nematodes
1-2 inches in thickness and comparable to that of human hair.
they come in beige, ivory, white, gray, brown, and pink.
fresh or undercooked seafood is commonly contaminated with these
parasites

2.Cyclospora cayetanensis

usually found in water

associated with fresh fruits and vegetables that have been contaminated on
the farm
affects the small intestine, causing watery and sometimes explosive diarrhea.

Via fecal-oral transmission

Signs of this nutritional disease are lack of appetite, loss of weight, bloating,
cramping of the stomach, nausea, vomiting, muscle aches, low fever fatigue

2. Giardia lamblia and Cryptosporidium parvum

The two parasites are microorganisms called protozoans.

Giardia can be found in the feces of wild animals, domestic pets, and
infected persons.
Cryptosporidium is found in contaminated water by cow feces.

giardia disease in humans is diarrhea after one week of ingestion or a month

disease cryptosporidiosis is severe watery diarrhea that can last 2 to 4 days.

Sources of contamination of these parasites are: water and raw food that is
polluted with sewage-contaminated with cysts of Cryptosporidium or giardia.
3. Toxoplasma gondii

parasitic worm is commonly found in cats, rats, mice, pigs, cows, sheep, chickens, and birds
Toxoplasmosis is an illness caused by a parasite infection.
Unborn babies can also be infected by this illness can be born with mental
retardation, blindness, or other serious mental or physical problems.
Symptoms with mild cases of the disease are: swollen lymph glands, fever/ headache
,muscle aches

Sources of contamination red meat like pork, lamb, venison , beef

4. Trichinella spiralis

a roundworm that causes parasitic infection

illness caused by the parasite is trichinosis

the symptoms of this parasitic infection in 2 to 28 days after the consumption of

contaminated meat.
symptoms that first appear are: nausea,vomiting, diarrhea , abdominal pain

To prevent this parasitic infection: Cook pork and other meats at the proper temperature.

Sources of infection are: contaminated pork but can also be in wild-game animals like the bear,
wild boar, and walrus.
Foodborne Illness
caused by
Viruses


What is a virus?
Viruses are infectious agents that can be both living and non-living.
Humans, animals, plants, and even other microorganisms can be
infected. Viruses that only infect bacteria are known as
bacteriophages, while those that only infect fungi are termed,
mycophages. Additionally, viruses infect other viruses and they are
called virophages
(Gary Kaiser, 2021).
Three Major Viruses

 1. Hepatitis A
is caused by a virus that enters the body through the mouth by contaminated foods or
beverages
likely attacks the liver
symptoms can only be noticed after a week of being infected
symptoms like nausea, vomiting, diarrhea, loss of appetite, right upper abdominal pain, low-grade
fever, and fatigue.
the level of bilirubin (a chemical in the blood) increases that causes yellowish in the eye,
darker color of urine, and itchiness. After a week or two, a person starts recovering.

2. Norwalk Virus
derived from its first outbreak in Norwalk, Ohio, the United States in 1968
also known as Norovirus
Indirect norovirus transmission usually transpires through contaminated foods or water
symptoms; nausea, vomiting, diarrhea, pain in the abdomen, headaches, and fever.
Gastroenteritis occurs after 12 to 48 hours of being exposed to the virus

Mitigation and prevention of Norwalk virus through a frequent washing of hands and
ensuring a clean and proper way cooking or preparing food are generally effective.
3. Rotavirus

a common cause of severe gastroenteritis in children younger than five years old
transmitted through the Fecal-Oral route, contaminated surfaces, food (especially
those that do not require heat), and beverage.
Symptoms occur after 12 to 72 hours of incubation
inflammation of the gastrointestinal tract, diarrhea, abdominal pain, vomiting, and fever.
it has no cure.
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 Chemical Hazard

Chemical Man-made
Hazard chemicals
is a non-biological substance that has the it is made up of synthetic substances
potential to harm people's life or health. created by humans.
 Examples of Man-made Chemicals:
1.) Food additives. These are the substances added to food to preserve
or improve its freshness, flavor, texture, or appearance.

2.) Food preservatives. These are the substances that are used to
increase or prolong the shelf-life of a food product.

3.) Pesticides. These are the substances used to repel pests and other
insects from destroying fruits or vegetables.
 Natural Occurring
Food Chemicals
Natural Occurring Food Chemicals
Three common naturally occurring food chemicals food
allergens, shellfish toxins, and mycotoxins, which are
dangerous to humans once ingested.
 Food allergen

food allergen is a chemical that triggers an allergenic reaction in a person

It should be remembered that certain individuals are allergic to some food types while others
may not be affected by these food products.
Allergic reactions will occur after the ingestion of the allergen.

Shellfish toxins

There are also toxins in the shellfish.

Neurotoxic Shellfish Poisoning (NSP) is the most severe disea
signs are numbness in the lips, tongue, and fingertips.
 Mycotoxins

The population of mycotoxins is fungi, molds, yeast, and mushrooms.

grow from food items,
produces a chemical compound called mycotoxins.
foods containing mycotoxins are milk, meats, or eggs from animals that had been
fed contaminated grains, cereals, corn, peanuts, and walnuts
 PHYSICAL HAZARD

Physical hazards usually result from accidental contamination and /or poor food handling
practices.
include slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments
from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.
Physical hazards are a common sign of bad food handling practices rendering food
safety workers not properly briefed or trained.