Subject Code: HTM C103

Date: October 08, 2021

Section: 102TM
Name of the Activity: 02 Midterm GWP#1: Scanvenger Hunt on Food Hazards

Group Members and their Contribution:

NAME CONTRIBUTION

Vargas, Rica H. Chemical Hazards

Domingo, Eunice Love Biological Hazards

Padua, Kishanna Physical Hazard

OBJECTIVE: At the end of the activity, students are expected to

1.Develop Web searching abilities
2.Analyze and evaluate Web content.
3.Provide preventive measures against food hazards.

Groups must come-up with the following details:

I. Introduction (brief summary of the certain type of hazard: definition and its
examples)
II. Content of the Article
III. Conclusion (Problem encountered),
IV. Recommendations on Preventive Measures (Give at least 5preventive
measures each food hazard)
V. References (site the link).
 BIOLOGICAL HAZARD

I. INTRODUCTION

Food safety is one of the main objectives related to public health protection. It is
expected to prevent, minimize or eliminate risks on different stages of the food chain
and, in the meantime, maintain, provide, and distribute high-quality food to meet
consumer demands. However, millions of cases of food-borne diseases occur every
year worldwide. Nowadays, foods travel long distances to be consumed worldwide. Still,
only in developed countries are consumers aware of the potential presence of food-
borne pathogens, and surveillance and analytical methods for their detection are
effective.

In contrast, in developing countries, the agents and sources of food-borne

diseases are primarily unknown (Wang et al., 2016). Furthermore, the increasing
number of new pathogens, changes in virulence of existing conditions, and the
emergence of antibiotic resistance have potentially exposed consumers to a significant
risk of sickness. In contrast, the food sector has been obliged to enhance tactics to
combat these threats.

Biological hazard is the negative impact of biological pathogens of different levels

and origins, which cause harm to the medical, social, technological, agricultural, and
domestic spheres. The most widespread biological hazards are prions, microorganisms,
and parasites of different types.

Food-borne diseases can be caused by consuming food or water contaminated

by pathogenic microorganisms such as bacteria and toxins, fungi, viruses, and
parasites. Food can be contaminated at the source as raw material and during
processing, storage, and delivery. People (infected individuals or disease carriers) and
the environment (food contact surfaces and facilities) can also transmit germs on raw or
processed food.
Bacteria are live single-celled creatures that are often regarded as the most prominent
cause of food-borne disease. Bacteria thrive quickly in meals that are warm, wet, high in
protein, and low in acid. Milk, shell eggs, poultry, fish, meat, and shellfish are everyday
food items that support the growth of bacteria. Most bacteria are not harmful to us, while
some can make people ill by living and multiplying inside human bodies (e.g.,
Salmonella, Listeria monocytogenes). Others (e.g., Staphylococcus aureus, Bacillus
cereus) produce toxins in foods, and people fall ill because of the toxins when they eat
the foods. However, the mere presence of the organism in food may not cause the
disease. The amount of organisms present is essential. The table below shows the top
3 pathogenic bacteria causing food poisoning in 2006-2018 in the Philippines:

Number of bacteria
Pathogenic bacteria Food Involved required to cause disease
in healthy adults*
● Raw or under-
cooked seafood
● Greater than 106
● Ready-to-eat foods
Vibrio parahaemolyticus organisms per gram
contaminated by
of food
raw seafood

● Based on MLST
subtyping scheme,
● Contaminated water the two main
or eat food washed sequence types of
Typhoid
in contaminated the S. Typhi are
water ST1 and ST2, which
are currently
widespread globally
Salmonella ● Raw or ● Usually 102 to 103
undercooked egg organisms but
and egg products sometimes as few
● Undercooked as 15 to 20
 poultry
organisms

● Ready-to-eat foods
that have been ● Greater than 105
contaminated and organisms per gram
then kept at ambient of food are required
Staphylococcus aureus
temperature for a to produce enough
prolonged period of toxin
time

* Source: Bad Bug Book from the US FDA and Microbial Pathogen Data Sheets from
the New Zealand Food Safety Authority

II. CONTENT OF THE ARTICLE

A food safety management system includes both control and assurance

activities. Preventive measures aiming at avoiding contamination or outgrowth of
microorganisms, as well as at their reduction or elimination, can be physical, chemical,
and biological. Equipment and food contact surfaces in food industries can provide a
substrate for developing the so-called biofilm, which represents a microbial community
where bacteria can live in an extracellular matrix made of polysaccharides, extracellular
DNA, and proteins. Cleaning and disinfection of chemical products, such as surfactants
and alkali compounds, can be used to prevent biofilm formation. The adherence of
pathogenic microorganisms to surfaces and the construction of biofilm can also be
associated with the production of biosurfactants. Rossi et al. stated that the
biosurfactants produced by Salmonella Enteritidis SE86 contributed to adherence to
slices of lettuce leaf and decreased the antimicrobial action of sanitizers used to sanitize
whole lettuce leaves. Some bacterial strains that produce antagonistic molecules used
as antimicrobials and preservatives can represent bio-control agents against harmful or
pathogenic microorganisms in food. Lactobacillus Plantarum is one of the most versatile
species used in the food industry as a microbial starter or probiotic microorganism.
Different strains of this species were shown to produce antimicrobial compounds and
bacteriocins.
Patrignani and Lanciotti described high and ultra-high pressure homogenization
for microbial inactivation and food safety purposes, even if they have not yet been
applied in the food business since they do not ensure food sterilization.

The consequences of a hazardous biological event may include severe economic

and environmental losses. Some examples of recent large outbreaks, epidemics, or
pandemics due to biological hazards in the Philippines are:

● Food Vehicles of Outbreaks.

● Meat-based dishes.
● Two multistate outbreaks of Salmonella infections: Italian-style meats likely
source
● Fish and other seafood dishes and manufactured products.
● Water and foodborne outbreaks in India and the Philippines.
● Vegetables.
● Dozens of typhoid cases reported in CALABARZON
● Pacific Northwest heat wave causes vibrio bacteria outbreak in oysters
● Other food types.

(1) The highest incidences involving multiple food vehicles were institutionally
prepared, followed by home prepared foods. Ninety five percent (95%) of the
disease manifestations that were described for the FBDOs associated with
multiple food vehicles in this report with unknown etiological agents of illnesses
were gastrointestinal symptoms including vomiting, diarrhea, and stomach ache.
Amoebiasis, fever, and cholera were associated with a lesser percentage of
these food vehicle groups causing FBDOs.
(2) Second to multiple implicated foods for the higher incidences of FBDOs were the
meat-based dishes (14.35%). Interestingly, adobo dishes were implicated in the
three outbreak occurrences (Sun Star Davao 2011, GMA News 2015, Panay
 News 2015) For this outbreak, a team from the DOH, DA, and WHO interviewed
affected individuals and with an epidemiologic link to the affected area and who
had experienced acute encephalitis syndrome, severe influenza-like illness, or
meningitis – and a total of 17 human cases matched the profile (Ching et al.
2015).
(3) http://outbreaknewstoday.com/two-multistate-outbreaks-of-salmonella-infections-
italian-style-meats-likely-source-15293/
(4) The FBDOs involving fish and other seafood were due to the consumption of
fishery products with PSP and ciguatera toxins (Visperas 2009, Ponsaran-
Rendon 2010, Gabieta 2013, Pareño 2014). The FBDOs involving the
consumption of spoiled fish were also reported (Unson 2005, Tactay 2013).
Other seafood implicated with FBDOs included shrimps (Lopez 2006, Uy 2006);
squid (Borromeo 2007); and sea cucumber (Asutilla 2009).
(5) https://www.foodsafetynews.com/2021/02/studies-highlight-outbreaks-in-india-
and-philippines/
(6) Fruits and vegetables can support the growth of pathogens such as
Staphylococcus aureus and Salmonella typhi at room temperature with sufficient
time (Viswanathan and Kaur 2001). Likewise, other ingredients (eggs, coconut
milk, shrimp) incorporated into the cooked vegetable may provide enough
nutrients to support growth of contaminating pathogens. Contamination of
vegetables may occur during agricultural production and harvest and may be
aggravated by inappropriate postharvest operations and handling practices, as
well as conditions which favor persistence and proliferation of disease-causing
agents when the food is prepared and cooked (Koo 2011).
(7) https://www.seafoodsource.com/news/food-safety-health/pacific-northwest-
heatwave-causes-vibrio-bacteria-outbreak-in-oysters
(8) http://outbreaknewstoday.com/philippines-dozens-of-typhoid-cases-reported-in-
calabarzon-55804/
(9) As emphasized earlier, eggs had been established as a major vehicle of
foodborne disease outbreaks, particularly those implicating Salmonella spp..
Meanwhile, a family of six from Surallah, Cotabato was also poisoned by alleged
 contaminated salt bought from a local convenience store (Lopez 2015). Two
incidents of FBDOs were also attributed to frozen desserts (Refraccion 2012,
Ocampo 2015). Interruptions in cold chains usually account for the deterioration
of supposedly chilled and frozen food vectors. Another incident involved
consumption of seaweed salad. Since the seaweeds were eaten raw, there was
a high risk for FBDO (Cheney 2016).

III. CONCLUSION

Food-borne illnesses are a significant concern for individuals, communities, and

the food industry. Many reasons for these outbreaks include:

 Poor raw material quality.

 Inappropriate food handling.
 Poor personal hygiene.
 Improper holding times/temperatures across the food chain.

The papers in this study subject span from food-borne pathogens and their
metabolites/microbial toxins to preventative strategies and management techniques for
controlling and reducing/eliminating these public health risks.

The figures given may underestimate the number of Filipino FBDOs in the
Philippines from 2005 to June 2018. Access to Philippine FBDOs remains a problem
since government health organizations have yet to produce ultimately collected unified
data on the issue. The current study's heavy dependence on news agency online
portals provide an alternate method to obtain information about FBDOs throughout the
country. A survey of FBDO profiling dependent on the reports by the DOH would have
been ideal. Nonetheless, the information obtained can be considered significant since
there is a lack of FBDO studies and literature in the country that consolidate and
establish trends in FBDOs. In the meantime, regulatory health officials and food industry
personnel can use the present information for understanding the causes of Philippines
FBDOs.

IV. RECOMMENDATIONS

An analytical and preventive approach should address biohazards. The

complexity of biohazards' transmission and mechanism of action means that the
biohazard needs to be considered in the context of the workplace, the work, and the
worker. The nature of the controls will depend on the type of agent: its mode of
transmission, virulence, and infectivity; the heart of the task and the methods of
exposure; the number of people potentially exposed; and their susceptibility to the
biohazard. Stricter implementation of the said law and coordination among
concerned government agencies will mitigate the occurrence of such outbreaks. It
has been established in this paper that multiple implicated foods are the leading
vectors for food poisoning cases in the country. The study's recommendations
included relevant policy development and improvement of training in the safe
handling of biohazards.

● Prevention of contamination is the most critical control factor to enhance

food safety. It is also important to keep foods at refrigerated temperatures to prevent
bacteria from growing to hazardous levels. Finally, foods should be cooked
thoroughly before consumption to destroy pathogens that may be present.
● Regular training and assessment to sanitation officers can be implemented
to prevent outbreaks in their respective towns or cities.
● The Department of Education and higher education institutions should
strengthen their food safety measures on the foodservice operations and vendors
within the academic premises.
● Implementing Good Manufacturing Practices (GMPs) and Hazard Analysis
and Critical Control Points (HACCP) - This will aid in the prevention of biological
 hazards in your plant. GMPs guarantee that risks to workers and the environment
are managed during food manufacturing. HACCP regulates risks that may exist in
ingredients and packaging materials and those that arise during food processing,
packaging, and storage.
● Implications for OHS practice: The generalist OHS professional needs to
ensure that the appropriate data gathering and research have been conducted to
identify biohazard-exposure risks in their particular workplace. This may require
liaison with an occupational hygienist who may undertake assessments to clarify the
nature of the biohazard and to determine the presence of any other hazards that
may have synergistic or confounding effects. The resultant information provides a
foundation for liaising with the medical practitioner or occupational health physician
to conduct hazard identification, characterization, and risk assessments. The
development and implementation of appropriate strategies for prevention and harm
minimization may require a team approach with an occupational hygienist providing
advice on prevention and monitoring, health advice provided by a medical
practitioner, and the generalist OHS professional ensuring the integration of the
prevention, mitigation, and monitoring strategies into the OHS management system.
Law and coordination among concerned government agencies will mitigate the
occurrence of such outbreaks. It has been established in this paper that multiple
implicated foods are the leading vectors for food poisoning cases in the country. The
study's recommendations included relevant policy development and improvement of
training in the safe handling of biohazards.

V. REFERENCES

Arena, P. W., O’Brien, S. J., Adak, G. K., Graham, C., Hawker, J. I., Hunter, P., et al.
(2016). A national outbreak of multi-resistant Salmonella enterica serovar Typhimurium
definitive phage type (DT) 104 associated with consumption of lettuce. Epidemiol.
Infect. 130, 169–178. doi: 10.1017/S0950268802008063
Azanza, M., Membrebe, B., Sanchez, R., Estilo, E., Dollete, U., Feliciano, R. A. (2019).
Foodborne Disease Outbreaks in the Philippines (2005–2018). Retrieved from:
https://philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol148no2/foodborne_disease_out
breaks_in_the_Philippines_.pdf

Cheney, D. 2016. Toxic and Harmful seaweeds. In: Seaweed in Health and Disease.
Fleurence J, Levine I eds. Atlanta, GA: Elsevier Inc. p. 407–422

Diaz, Y., Pinto, R., Belausov, E., and Sela, S. (2016). Distribution of Salmonella
typhimurium in romaine lettuce leaves. Food Microbiol. 28, 990–997. doi:
10.1016/j.fm.2011.01.007

GMA NEWS. 2008. Diarrhea downs 34 inmates in Iloilo. GMA News. Retrieved from
http://www.gmanetwork.com/news/story/92801/news/regions/diarrhea-downs34-
inmates-in-iloilo on 30 Nov 2016.

GMA NEWS. 2015. Pork adobo downs 2 Grade-7 students in Pangasinan; probe on.
Retrieved from http://www. gmanetwork.com/news/story/510198/news/regions/ pork-
adobo-downs-2-grade-7-students-in-pangasinan probe-on on 22 Aug 2015

Koo, J. 2011. Microbial Safety of Fresh and Processed Vegetables. In: Handbook of
Vegetables and Vegetable Processing. Sinha NK ed. Ames, IA: Blackwell
Publishing Ltd. p. 483–503.

Lopez, AD. 2015. Food poisoning traced to tainted salt

in Cotabato. Retrieved from http://www.mb.com.ph/
food-poisoning-traced-to-tainted-salt-in-cotabato/ on
01 Dec 2015.
Ponsaran, R. J. 2010. DOH: Ciguatoxin causes food poisoning in Mina town. Retrieved
from http://www.thenewstoday.info/2010/06/24/doh.
Ciguatoxin.causes.food.poisoning.in.mina.town.html on 23 Oct 2015

Refraccion, G. 2012. Bad ice cream downs 87 people in Bataan. Retrieved from
http://newsinfo.inquirer. net/200069/bad-ice-cream-downs-87-people-in-bataan on 01
Jul 2015

Visperas, E. 2009.Pangasinan town bans eating

shellfish after reports of food poisoning. Retrieved
from http://www.philstar.com/breaking-news/440857/
pangasinan-town-bans-eating-shellfish-after-reportsfood-poisoning on 18 Jul 2015

Wang S., Weller D., Falardeau J., Strawn L. K., Mardones F. O., Adell A. D., et al.
(2016). Food satety trends: from globalization of whole genome sequencing to
application of new tools to prevent foodborne diseases. Trends Food Sci. Technol. 57,
188–198. 10.1016/j.tifs.2016.09.016

Zwietering M. H., Jacxsens L., Membré J.-M., Nauta M., Peterz M. (2016). Relevance of
microbial finished product testing in food safety management. Food Control 60, 31–43.
10.1016/j.foodcont.2015.07.002

PHYSICAL HAZARD

I. INTRODUCTION

A Physical Hazard usually results from accidental contamination and; or poor food

handling practices. Large or small objects can probably get into food. Most likely, it may
choke or injured a customer. Physical hazards are most often from an outside source,
such as broken glass, human hair, nails, pieces of jewelry, metal fragments from worn
or chipped utensils and containers, dirt, stones, frilled toothpicks, and bones in meat or
fish, and pits in fruit. In addition, if eaten, any physical hazard can occur as a choke or
injure the customer. Naturally, the common hazard examples of bodily harm include
lacerations of the lips, teeth, gums, tongue, throat, esophagus, stomach, and intestine.

EXAMPLE OF HAZARD BODY LACERATION & HARMFUL

 broken glass CAUSES
 hair  lips
 nails  teeth
 accessories  gums
 dirt  tongue
 stones  throat
 frilled toothpicks  esophagus
 bones in meat or fish  stomach
 pits in fruit  intenstine

II. CONTENT OF THE ARTICLE

As stated by report articles, food contamination has always been a significant concern
by the U.S government, the food industry, and consumers. Americans spend $500
billion on food annually to consume food and drink to expect to enjoy it and not to get
sick or injured. To achieve one of their most important goals and fulfill one of their most
critical responsibilities, government agencies, food producers, manufacturers,
distributors, and retailers must all work together to preserve customers' health. If ever
that has evidence or reasons to believe that they are physical contaminants in a food
product that may affect injured causes to the consumer. The U.S government agencies,
including the U.S. Food and Drug Administration and the United States Department of
Agriculture Food Safety and Inspection Service, reject the food product from sale in the
United States market or request food recalls. Substantial economic losses to
businesses may occur when a physical hazard is discovered.

According to FSIS, about 16.51 million pounds of food were withdrawn from the market
following fifty-six food recalls because of extraneous materials from 2015 to 2017. Food
companies try to keep their products free of contaminants—investigating and controlling
a physical pollutant. Testing should be carried out along the entire processing chain or
in food testing facilities when it comes to food. A keen investigation can be done in
testing laboratories cost-effectively and efficiently with accurate and timely information.
An experienced investigative team with the necessary tools and equipment is required
to assist food industry quality assurance professionals in troubleshooting consumer
complaints and answering inquiries concerning contaminants and the sources of
contamination. When dealing with complex investigations, it is frequently essential to
employ integrated, multidimensional methodologies.

III. CONCLUSION

Concerned in consumers, they make sure the food and drinks have nothing there and
cannot affect illness or injury to their consumers. The food industry contains a diverse
spectrum of pollutants, all of which can make a product unpleasant as a potential
source of health dangers, regardless of their source. Food industries rely largely on a
wide range of technologies to minimize contamination and detect it when it occurs, and
they are more sophisticated. The investigation, identification, and repair of food
contamination are effective means of proactively avoiding safety concerns to consumer
health as well as severe losses to a company's reputation and financial resources if
done correctly. Food safety inquiry and hazard prevention are complex and time-
consuming endeavors that present many difficulties. It is critical to have a competent,
well-connected investigative team. It is critical to have a forensics team that possesses
a diverse variety of knowledge, abilities, and experience. When an adverse incidence
occurs, these investigators must use sound judgment and be able to identify the
particular qualities and aspects of the physical pollutants that have occurred. Because
each incident varies, developing relevant techniques for a complex investigation is
challenging and essential to the forensic laboratory.

IV. RECOMMENDATIONS

To avoid naturally existing physical dangers from contaminating food, the most effective
prevention method is to remove the physical hazard from the meal and dispose of it as
soon as feasible. You should store hazardous materials in a location where they will not
contaminate the food you are working on or any other food that may be present in the
area if you cannot dispose of them immediately. In addition, when removing risks, you
should be extremely thorough in your work. For example, pin bones in a fish fillet should
be removed, as should pits from cherries or olives that have been removed. When your
customers don't discover a hazard in their food, they will be satisfied with your efforts on
their behalf.

 It is not acceptable to utilize any dangers as a garnish. Your customers will

almost certainly believe that whatever is on the platter is edible. This could be
dangerous, especially if one of your clients ingests the harmful substance. It is
preferable to utilize garnishes that can be eaten.

 If the food is supposed to have a naturally occurring hazard, inform your

customers, either in person or on the menu. You could list such items as bone-in
chicken wings, oysters on the half shell, and T-bone steaks. This will help your
customers to look for and avoid eating the hazards.

 Inspect raw materials and food ingredients for field contaminants, such as stones
in cereals that were not found during receiving.
  To eliminate physical dangers such as foreign materials that can originate from
worn-out equipment, it is necessary to implement an effective maintenance
program for the equipment in your facility.

V. REFERENCES

Investigation and Identification of Physical Contaminants in Food. (2018, June 20).

Food Safety Magazine. https://www.food-safety.com/articles/5846-investigation-and-
identification-of-physical-contaminants-in-food

StateFoodSafety.com. (2017, April 18). Naturally Occurring Physical Hazards in Food.

https://www.statefoodsafety.com/Resources/Resources/naturally-occurring-physical-
hazards-in-food

Fs 16. (2010). https://www.gov.mb.ca/agriculture/food-safety/at-the-food-

processor/food-safety-program/pubs/fs_16.pdf

CHEMICAL HAZARD

I. INTRODUCTION

Chemical dangers introduced at any step of food production and processing can
contaminate food products. Some chemical hazards in ingredients are natural
components of food, such as food allergens, or are produced in the natural
environment, such as mycotoxins, whereas others (e.g., pesticides, drug residues,
heavy metals, environmental contaminants) are contaminants of raw materials and
other ingredients. Some process-related chemical hazards may be included in product
formulations (for example, sulfites, which are a hazard for those consumers who are
sensitive to them). In contrast, other process-related chemical hazards, such as
industrial chemicals used in a factory for purposes other than food production, may be
unintentionally introduced into the food. Heating can also result in the formation of
process pollutants (e.g., acrylamide).

Common Sources of Chemical Hazards

SOURCE EXAMPLES
 Pesticide residues on raw agricultural commodities
such as fruits, vegetables, and grains.
 Residues of prescription drugs in milk.
 Heavy metals in or on raw agricultural goods are a
source of concern.
 Contaminants in the environment
 Ingredient-
 Mycotoxins in grains
related
 Some aged cheeses contain histamine.
chemical
 The presence of radiological dangers in foods
hazards
originating from places that have had a nuclear
disaster.
 The presence of unapproved food or color additives
 The presence of allergens and chemicals associated
with a food intolerance or food disorder (e.g., sulfites,
gluten)
  Food allergies that have gone undetected because of
labeling errors or cross-contact.
 A food intolerance is caused by the improper inclusion
 Process-
of chemicals that are connected with it.
related
 Improper use of a color additive such as Yellow No. 5.
chemical
 The presence of industrial chemicals such as cleansers
hazards
or sanitizers.
 The usage of polluted water supplies poses a
radiological threat.
 Facility-related
 Heavy metals resulting from the leaching of heavy
chemical
metals from equipment, containers, or utensils.
hazards

Types of Hazards

 Naturally Occuring - These are toxins produced by plants, animals or

microorganisms (ex: aflatoxins in peanuts, poisonous neurotoxins in
mushrooms, scrombotoxins in fish).
 Intentionally Added - These are chemicals added to food that are beyond
the acceptable limits established by the Food and Drugs Act and its
regulations (ex: food additives like sodium nitrate).
 Unintentionally Added - - These are chemicals that unintentionally
contaminate food when it is being processed (for example, sanitation or
maintenance chemicals, pesticides, or other environmental pollutants).
 Food Allergens - – These substances in food can cause a dangerous
reaction in people who are allergic (ex: peanuts, fish, dairy products).
Examples of Chemical Hazards

I. Natural Toxins
1. Lectins
2. Glycoalkaloids
3. Oxalates
4. Glycosides
5. Trypsin Inhibitors
II. Natural and Environmental Contaminants
1. Natural Contaminants
1.1 Mycotoxins
1.1.1. Aflatoxins
1.1.2. Ochratoxins
1.1.3. Patulin
1.1.4. Cyclopiazonic Acid (CPA)
1.1.5. Zearalenone
1.1.6. Tricothecenes
1.1.7. Fumonisins
1.1.8. Moniliformin
1.1.9. Other Mycotoxins
2. Shellfish toxins
3. Environmental Contaminants
1. Dioxins/Polychlorinated biphenyls (PCBs)
2. Polycyclic aromatic hydrocarbons
3. Heavy Metals
4. Nitrates
5. Flouride
III. Process-Derived Contaminants
1. Acrylamide
 2. Chloropropanols
3. Furans
4. Packaging migrants
5. Tin
IV. Deliberately Added Contaminants
1. Illegal or unauthorized contaminants
2. Melamine
3. Spanish Toxic Oil Syndrome
V. Pesticides and Veterinary Residues
1. Pesticides
2. Veterinary Residues

II. CONTENT OF THE ARTICLE

According to a news piece published by the Philippine Daily Inquirer, the Food
and Drug Administration (FDA) warns the public about peanuts containing a cancer-
causing fungus. Foods featuring peanuts, notably those sold by ambulant and street
vendors, may contain a fungal contaminant that is cancer-causing in character. In an
advisory, FDA Director-General Kenneth Hartigan Go said that they have tested some
pre-packed peanuts and found them to be positive for Aflatoxin B1, a by-product of
molds harmful to humans. Aflatoxin B1 is a mycotoxin created by a specific type of
fungus. It is considered one of the most naturally occurring carcinogens on the earth. It
is referred to as "anti-nutritional" or "anti-nutrient" toxins in some circles. Mr. Go stated
that the peanuts sold by ambulant or street vendors might contain aflatoxin levels
exceeding the permissible consumption limits. He also stated that the mutations in cell
DNA that occur due to extended exposure to aflatoxin enhance the likelihood of the
development of cancer cells. Peanuts are dried after harvesting, and if they are not
dried properly, mold can quickly develop on them, causing them to decay and
contaminate the rest of the crop. The mycotoxins produced by molds as a result of their
feeding on the grain are toxic waste products. However, it is still unclear whether the
contamination occurred during the pre-packaging process or due to the raw materials.
Although aflatoxin causes peanuts to taste bitter, he claims that some unscrupulous
food processors or peanut dealers blend these contaminated nuts into their regular
product instead of throwing them away

III. CONCLUSION

According to the news article, the Food and Drug Administration (FDA) has issued a
public warning due to the contamination of peanuts with Aflatoxin B1. According to
some sources, Aflatoxin B1 is one of the most potent carcinogens found in foods. It has
been considered a plausible explanation for the high prevalence of hepatocellular
carcinoma in places with high exposure. However, it should be emphasized that
consuming peanuts at high levels beyond the permissible limits for containment is
hazardous to human health. The United States has previously established a
recommended intake amount of 20 kg of total Aflatoxins.

On the contrary, the European Community has imposed a more strict limit of 4 kg for
total Aflatoxins in food, enforced by the European Union. B1 is produced by the fungus
Aspergillus, which commonly grows in peanuts and rice that have been stored in warm
and humid settings for an extended period. When it comes to chemical hazards,
Aflatoxin B1 is one of the most notable examples, as it can pose a significant threat to
human health if consumed. It is also evident in the news mentioned above article that,
even though some food processors or peanut vendors were already aware that the
peanut they were selling had been contaminated, they chose to ignore the situation and
simply mix the contaminated peanuts with the good ones instead of discarding them
entirely. It is the poverty that they are experiencing that motivates them to act in such a
manner. Consumers, in my opinion, should also be knowledgeable about this type of
subject matter to benefit from it themselves.

IV. RECOMMENDATIONS ON PREVENTIVE MEASURES

 PREVENTIVE MEASURES

1. Consumers must adequately wash all the fruits or vegetables they bought,
whether they bought them at a shopping mall or in wet markets. Through
washing it, chemicals in the food can be removed and thus prevent health
risks.
2. Preventing chemical dangers such as Aflatoxins before harvesting can be
accomplished by increasing the crop's ability to resist fungal infection or by
preventing the formation of Aflatoxins by the invading virus, respectively.
Depending on the situation, plant breeding or genetic engineering of crops of
interest can be used to accomplish this goal. These procedures, on the other
hand, are time-consuming and labor-intensive. It is necessary to develop pre-
harvest intervention measures that are effective, long-lasting, and generally
applicable.

3. All chemicals should be stored separately from food items. They must have
storage facilities that are separate from one another.

4. Make it familiar for employees to thoroughly clean and remove all chemical
residues from food contact surfaces after regular maintenance.

5. Make sure that all illegal substances and additives are accurately measured.
All recipes should be reviewed regularly to verify that they comply with the
Food and Drug Act and its requirements.

V. REFERENCES

Chemical Hazards. (n.d.). https://www.gov.mb.ca/agriculture/food-safety/at-the-food-

processor/food-safety-program/pubs/fs_26.pdf
Types of chemical hazards in food - a white paper from Campden BRI. (n.d.). Campden
BRI. Retrieved October 7, 2021, from https://www.campdenbri.co.uk/white-
papers/chemical-hazards-food.php

Santos, T. G. (2014, January 24). FDA warns public on peanuts bearing cancer causing
fungus. INQUIRER.Net. https://newsinfo.inquirer.net/568443/fda-warns-public-on-
peanuts-bearing-cancer-causing-fungus