CHEMICAL HAZARD

Chemical hazard- chemical compounds that, when sufficient amount is consumed, can
inhibit absorption and/ or destroy nutrients. These hazards are carcinogenic, mutagenic and
teratogenic. Their toxicity can cause severe illnesses and probably death because of their
toxological effect on human body.

CHEMICAL HAZARD ARE USUALLY CLASSIFIED AS:

Naturally occurring chemicals- toxins produced by a biological organism.
Added Chemicals- intentionally or unintentionally added to food.

COMMON CHEMICAL HAZARD IN FOOD RETAIL OPERATIONS

Naturally Occurring Chemicals Added Chemicals
Ciguatoxin Cleaning chemicals
Mycotoxin Food additives
Scrombrotoxin Pesticides
Shellfish toxin Heavy metals

NATURALLY OCCURRING CHEMICALS

CIGUATOXIN
Description- is an example of a fish- poisoning from the consumption of tropical fish. The
origin of the toxin is from minute sea creatures called algae. The toxin is heat stable and
cannot be destroyed by cooking.
Common food- marine finfish are the most common causes of ciguatoxin poisoning.
Transmission in food- the toxin is transferred to finfish after their ingestion of toxin-
containing algae
Prevention- the toxin is not destroyed by cooking, therefore prevention can be very difficult.
Purchase seafood from reputable supplier.

SCOMBROTOXIN
Description- also called histamine poisoning, is caused by eating foods high in chemical
compound called histamine. It is usually produced by bacteria when they decompose foods. It
is not destroyed by cooking.
Common Food- includes tuna and mahi mahi fish. Swiss cheese has also been implicated
Transmission in food- bacteria present in particular food can break down histidine in food
cause production of histamine.Temp. abuse also lead to more histamine production
Prevention- Purchase seafood from reputable supplier

SHELLFISH TOXINS
Description- the most common:
1. PARALYTIC SHELLFISH POISONING (PSP)
2. DIARRHEIC SHELLFISH POISONING ( DSP)
3. AMNESIC SHELLFISH POISONING (ASP)
4. NEUROTOXIC SHELLFISH POISONING(NSP).
All involve in accumulation of toxin produced in shellfish.
Common food- any shellfish may contain toxins.
Transmission in food- shellfish toxin are inherent in marine shellfish
Prevention- Purchase food in a reputable supplier

MYCOTOXINS
Another group of foodborne microorganism that can cause disease include fungi.
Fungi - both molds and yeast. They differ from bacteria in that they are larger in size and
usually prefer foods that high in sugar or starch.
There are molds that produced mycotoxins. A common foodborne mycotoxin called aflatoxin
is produced by the Aspergillus spp. Mycotoxins are commonly found in dry and/or acidic
foods.

ADDED CHEMICALS
POISONOUS SUBSTANCE
Toxic plant materials- ex. Solanin in potatoes
Intentional food additives- include GRAS ( generally recognized as safe) compounds that
may have inadvertently been added in excessive amount
Chemical created by the process- include those created when meat is broiled excessively
over hot coal and when fat or oil has been heated excessively or for a long time
Agricultural Chemicals- include pesticides and herbicides
Animal Antibiotics and other drug residues- drug residue in food can cause violent allergic
reactions in sensitive people who consume these products.
Unintentional additives- or accidental addition of toxic substance during food handling in the
food service and food production operations
Equipment material- such as copper or lead from pipes or soldering materials can likewise
leach into food and water causing heavy metal poisoning
Package materials- There were concern about the leaching of lead from the solder of can
seams and polychlorinated biphenyls from cardboard packages.
Heavy Metals and Radioactive isotopes- From industries can also find their way into food,
usually through water sources.

CHEMICAL DETECTION AND MONITORING

 The amount of contaminated food eaten
 Which pesticide was used
 How much of the chemical was used
 When the food item was last sprayed
 How the produce was washed, peeled, prepared or cooked

PROMPT DOCUMENTATION AND REPORTING OF CHEMICAL CONTAMINATION AND

POISONING

Effective control of chemical hazards depends on the prompt direction and reporting made to
local health authorities. Food service personnel will typically be the first responders in case of
poisoning emergencies, which is why they should be aware of chemical contamination to
protect themselves as well as consumers.

MONITORING CHEMICAL HAZARD

 Point source
 Environmental compartments
 Primary productions
 Import / export
 Production and processing
 Whole sale outlets and markets
 Biomonitoring

CRITERIA FOR ESTABLISHING PRIORITIES

 Severity of potential effects on health
 Levels of individuals food and diet
 Size and susceptibility of the expose population
 Significance of domestic and international trade
 Nature and cause of management options

GUIDELINES IN PREVENTIVE CHEMICAL HAZARDS IN FOOD ESTABLISHMENT

FISH TOXINS
 Buy from reliable source
 Do not accept deliveries of fish and shellfish that have been thawed and refrozen
 Reliable suppliers describe the acceptable fish as fresh or fresh frozen
 Store frozen fish promptly
 Cook food thoroughly

PLANT TOXIN
 Examine the mycotoxin
 Store food properly
 Do not eat wild mushroom or varieties unfamiliar to you
 Cook thoroughly
 PHYSICAL HAZARD

Physical Hazards -either foreign materials unintentionally introduced to food products. It is

naturally occurring objects that pose threats to the consumer. A physical hazard can become
included in a food product at any stage of productions.

MAIN TYPES OF PHYSICAL HAZARDS IN FOOD

Food- common sources egg shell, fruit and vegetable peel
Glass- light bulbs
Metal- metal include from equipment, such as splinters, blades or broken needles
Plastics- sources and soft or hard plastics
Stone- field crops
Wood- sources came from wood structures and wooden pallets
Cloth- sources are fragments of rags, hot pads and sponges
Insects and rodents- sources are fur, hair fecal pellets, eggs, wings, legs nesting materials
Personal effects- sources are food handlers themselves. That include hair, nails, jewelry,
bandages and cigarette butts.

Choking- occurs when small food or small objects get caught in the throat or block the
airway, preventing oxygen from traveling to the lungs and brain. After more than four minutes
without oxygen brain damage or death may occur

Thermal Hazards- serving very hot food that, when consumed or spilled on people can cause
severe burns or tissue injury.

DETECTION AND ELIMINATION OF PHYSICAL HAZARDS

Metal detectors- are used to detect metal in food products
Magnets- can be used with metal detectors on food
X-ray machines- can be used on food production lines to identify hazards such as stones,
bones and hard plastic, as well as metals
Food radar systems- transmit low- power microwaves through food products to identify
foreign bodes such as metals, plastics bones or kernels and organic materials in food on
production lines.