Professional Documents
Culture Documents
SEMESTER: 5th
DEPARTMENT:BS-DNS
2|P ag e
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
3|P ag e
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
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.
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.
7|P ag e
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
For example:
Preservatives Nitrates and sulphites
Natural and artificial coloring Cochineal and tartrazine
Packaging materials Tin
Added vitamins Vitamin A
8|P ag e
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.
n
j
m
n
n
n
v
h
m
v
m
9|P ag e
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.
Referances