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NAME: Ayesha Afsar

ROLL NO: 089

SEMESTER: 5th

SUBJECT CODE: DNS-213

TITLE: Food Toxins and Allergens

SUBMITTED TO: Dr Amna Javed

DEPARTMENT:BS-DNS
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FOOD PROCESSING HAZARDS

What is Food processing?

Food Processing is the process of transforming food items into a

form that can be used. It can cover the processing of raw materials into food via different
physical and chemical processes. Various activities covered in this process are mincing, cooking,
canning, liquefaction, pickling, macerating and emulsification.

Objectives of Food Processing

Food processing has certain objectives, such as:

 It boosts the shelf life of food products

 Prevent food-contamination

 Food storage and Transportation

 Turns raw food materials into attractive, marketable product.

 Provide employment to a large population

Processed foods

It has become a way of life in the modern world. Manipulation of chemical and physical
properties has created food products that offer the consumer greater convenience, variety,
and safety. However, with processing of food comes the opportunity for more instances of
mishandling or creation of intentional or accidental chemical/physical changes that may
render a food hazardous.

Hazards

It can result from poor nutritional quality due to processing and be more of a chronic dietary
concern, or they can be from unintentional contamination and pose immediate risks. These
hazards can be acutely toxic, promoters of disease states, or contributors to poor nutrition.
They are contaminants which can compromise the safety and suitability of our food
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There are four different types of food processing

hazard, which are:

 Biological
 Chemical
 Physical

 Allergens

Biological hazards
Biological, or microbiological, hazards occur when microorganisms contaminate our food.
Microorganisms are living organisms that are so small that they are only visible through a
microscope. These tiny organisms can be found all around us; in air, soil, water, animals and
humans. Therefore, they can easily enter and contaminate our food throughout the entire supply
chain.

Microorganisms include:

MICRORGANISMS EXAMPLES

Bacteria Salmonella and campylobacter

Fungi yeasts and moulds

Viruses Norovirus and hepatitis A virus

Parasites Worms and Protozoa

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Food-borne illnesses
Biological hazards are responsible for many different food-borne illnesses, which are collectively
known as food poisoning. It results from eating food that is contaminated with microorganisms.
As they enter the body, they can rapidly multiply and can cause infection. Some can also produce
toxins in larger numbers, which can result in intoxication.
Food poisoning microorganisms
Many microorganisms are responsible for food poisoning and far too many to mention in this
course.

It is usually caused by bacteria and viruses, for example:

 Salmonella
These bacteria that are found in a wide variety of foods, e.g. undercooked meat &
poultry, unpasteurised milk, cheese and undercooked eggs. It can cause an infection
known as salmonellosis. These bacteria are responsible for most food poisoning cases.
 Norovirus
This is a virus that is also known as the winter vomiting bug. It is spread by humans to
food and drinks, usually through poor hygiene practices. It is found in shellfish, leafy
vegetables, fruit and ready-to-eat foods.
 Campylobacter
These bacteria are found in raw or undercooked poultry, unpasteurized dairy products
and untreated water. They can cause an infection known as campylobacteriosis.
 Parasites
These are present in the environment (water and soil), animals and humans. They can be
transferred to food and are typically found in undercooked meat, poultry, fish and
vegetables contaminated with human and animal feces. Parasite contamination is usually
as a result of poor hygiene practices and contaminated ingredients.
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Control and Prevention

The implementation of GMPs and HACCP will help prevent biological hazards.
GMPs
It ensures hazards associated with personnel and environment are controlled during food
production.
HACCP
It controls hazards that may be present in ingredients and packaging materials and also
those that occur during food processing, packaging and storage.
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Chemical hazards

They are sometimes intentionally added to our food for taste and preservation purposes, e.g.
sodium nitrates and sulphite. Some chemicals can also be unintentionally added, which can
contaminate the food we eat. These can include dangerous hazardous substances, toxins and
excess chemicals used in food processing.

For example:

 Mycotoxins
 Aflatoxins

 Scombrotoxin

Mycotoxin
 Contamination of foodstuffs with mycotoxins is common in most pets of the world,
especially in hot, humid climates. In countries where contaminated crops are raised and
serve as domestic dietary staples, exposure can be frequent and severe.
 Mycotoxins can induce both acute and chronic toxic effect. They can damage organs
(especially the liver, kidneys, and central nervous system) and can be carcinogenic or
mutagenic.
 Long term exposure to mycotoxins can easily lead to physiological damage.
Aflatoxins
 Aflatoxins are the most prevalent and acutely toxic, and are commonly found in
grains, corn, oil seeds, and nuts (especially peanuts)- all dietary staples.
 At the other end of the (relative) toxicity spectrum is patulin , commonly found in
fruit and vegetable products.
 It is frequently present (at low pp levels) in apple juice.
Scombrotoxin
 Scombroid poisoning is otherwise known as histamine poisoning.
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 The name "scombroid poisoning" was coined because histamin ("scombrotoxin")

is produced in fish species of the families Scombridae an Scomberesocidae, as
well as some nonscombroid fish like Corsphaena and Pomatomus.

Unintentionally added chemicals

These are chemical hazards resulting from accidental contamination.

For example:
Agriculture Chemicals Pesticides, herbicides and fungicides
Toxic Chemicals Zinc , arsenic, mercury and cyanide
Environmental Pollutants Polychlorinated biphenyls (PCBs)
Color additives FD&C Colors

Intentionally added chemicals

These are chemicals that are deliberately added to food but could be a hazard if excess quantities
are used.

For example:
Preservatives Nitrates and sulphites
Natural and artificial coloring Cochineal and tartrazine
Packaging materials Tin
Added vitamins Vitamin A
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Physical Hazards
Physical hazards are foreign materials and objects that can enter the food we eat.
This is also known as extraneous matter.
Some examples are
Plastic Utensils, packaging materials,
disposable gloves and containers.
Pebbles
Glass Jars, light bulbs, thermometers and
bottles
Metals Nuts and bolts from process
equipment/machinery, utensils, wire,
shot, and office equipment such as
staples and pins.
Human origins Hair and fingernails from a lack of food
hygiene procedures.

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Allergenic hazards
 Introduced allergens during the processing of food, it is not uncommon for formulation
errors or oversights to occur.
 These errors could just end up being a labeling issue, or they could become a serious
health threat.
 Formulation problems usually consist of one of several errors: cross-contamination from
another product/line, inclusion of undeclared components in the raw materials, unlabeled
recipe change, or the use of the wrong recipe or ingredient.

What are Food Allergens?

 eggs
 seafood (fish, crustaceans, shellfish)
 milk
 mustard
 peanuts
 sesame seeds
 soy
Examples of cases in the UK
 2020 – Nicholas Kelly aged 16 died from eating a takeaway. He was allergic to nuts.
 2019 – Sam Collins aged 19 died after eating out at a Chinese restaurant. He was allergic
to shellfish.
 2017 – Owen Carey aged 18 died after eating a chicken burger that contained buttermilk.
He was allergic to dairy.
Allergen cross-contact is not affected by cooking. Therefore, it does not reduce the risks of
an allergic reaction. Also, someone could have a severe reaction to the smallest (trace)
amounts of allergen. Therefore, extreme care must be taken to ensure that cross-contact
does not happen. HACCP aims to control food safety hazards, cross-contamination and
cross-contact.
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Referances

(H.SOHMAT) (RONALD H.SCHMIDT, 2003)