Chapter 2 Food Safety Hazards

i pi u
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Hazards to
yn a
Food Safety
v el
L o
Dr Prepared by:
Dr Lovelyna Benedict Jipiu 2
1
◦ Biological Contamination
◦ Bacteria, viruses, yeast, molds, parasites
i pi u
 Spoilage bacteria: affect food quality
B J
 Pathogenic bacteria: disease-causing MO, ingested  FBI
Chemical Contamination
yn a
l
◦
e
◦ Pesticides, fertilizer, cleaning
L ov
chemicals, food additives,
heavy metal (lead & mercury) etc
◦
Dr Physical Contamination
◦ Injuries caused by chewing or ingesting foreign objects in
food
◦ Buttons, jewellery, hair, nuts, bolts, stones, etc
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

2
 Biological hazards include:
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 Bacteria
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 Viruses
yn a
 Parasites
v el
o
Salmonella
r L
D Cryptosporidium
parvum
Norovirus

3
Bacteria Viruses
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Bacillus cereus Hepatitis A
B J
a
Campylobacter jejuni Norwalk virus
n
Clostridium perfringens Rotavirus
Clostridium botulinum
el y
Escherichia coli
L ov
Listeria monocytogenes
Parasites
Anisakis spp.
Dr
Salmonella spp.
Shigella spp.
Crytosporidium parvum
Giardia lamblia
Staphylococcus aureus Trichinella spiralis
Vibrio spp.

4
 Size and Shape
Type Shape
i pi u Examples
J
◦ Extremely small
Spherical Staphylococci : grape-like clusters
B
◦ Vary in size Cocci
(0.4 – 1.5 μm) Streptococci: bead-like chains
a
 0.1µm to 5µm Rod
(0.25 – 1.0 μm width
by 0.5 – 6.0 μm)
Bacilli: straight rod
yn
Spirally Spiral rod Vibrio: Spirochetes
l
◦ Vary in Shape
v e
 Cocci
o
 Bacilli
L
 Spirilla

Dr
Effects on food can:
◦ Cause spoilage;
◦ Cause foodborne illnesses;
◦ Transform a food properties in a beneficial way
5
i pi u
B J
yna
v el
L o
Dr
6
Sporeforming Bacteria
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Non-Sporeforming Bacteria
i
J
Bacillus cereus Campylobacter jejuni
B
Clostridium perfringens Escherichia coli
a
Clostridium botulinum Listeria monocytogenes
l yn Salmonella spp.
e
Shigella spp.
L ov Staphylococcus aureus
r
Vibrio spp.
D 

NON-SPOREFORMING BACTERIA
Not producing spore structure
Always in vegetative cell (VC state)  easily destroyed by proper cooking

7
 Bacteria exist in a vegetative state, meaning they
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J
take in nourishment, grow, and produce waste
a B
Spores help certain types of bacteria to survive
n
when the environment is too hot, too cold, or too
l y
dry
ov e
Sporeforming bacteria: Spore – thick wall formation
L
within the bacterial cell
r
 Capable of becoming a vegetative cell
D
 Spores ∆ VC if food not cooled properly
→ TOXIN
 Resistant to heat and cold
Sporeforming bacteria are protected
 May survive in some cooking temperature from hot and cold conditions.

8
 Can produce spore structure
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Able to withstand environmental stress: cooking, freezing, 
J

salt & acidic foods

Spore  VC = harmful
a B
Bacterial spore not harmful if ingested
n

Examples:
el y
v

o
 Prepare 5-gallon pot sambal udang chili  mixed with all
r L
ingredient cooked to rapid boil
D
 Rapid boil destroy VC but spore may survive
 Hence, cooking, reheating, cooling should be done
ASAP to prevent = Spore  VC

9
Types of Bacteria Description Common food Transmission in Foods Prevention
i u
Bacillus cereus  Facultative Diarrheal types: Spore  VC = TOXIN  FBI Cook & cool
p
anaerobic  Meats food rapidly
i
 Caused diarrhea  Milk Due to improper cooled/hot-
J
& vomiting  Vegetables held
 Fish
B
Vomiting types:
a
 Starchy foods
yn
Clostridium perfringens  Anaerobic  Spices Food @ danger zone Cook & cool
l
 Ingested food  Gravy foods food rapidly
e
produce toxin Temperature abuse
v
in GI tract
L o
Dr
Clostridium botulinum  Anaerobic
 MO produces
neurotoxin
 Foods with >4.6
 No proper heating
 Home-canned foods
Not
correctly
heat processed
Not packed anaerobically

Discard
damaged cans

10
Campylobacter jejuni  Microaerophilic Raw milk Cross contamination: Cook food
u
 MO causes Raw chicken Food contact surface  food properly
i
infection handler’s hand
i p
Proper sanitizing
J
Proper HW
a B
n
Escherichia coli  Facultative  Raw milk Employees as carriers to Proper cooking
y
anaerobic  Raw meat foods
l
 Found in Good personal
e
intestines of Improper HW hygiene
v
warm blooded
o
animals Use pasteurized
L
 Kidney failure, milk
bloody diarrhea
r
in infants
D
Listeria monocytogenes  Facultative  Raw meat Cross contamination Proper cooking
anaerobic  Raw poultry Food contact surface  food
 Able to grow @  Raw vegetables handler’s hand Good personal
 salt foods  Dairy product hygiene
 Grow @ 41°F  Seafood

11
Salmonella spp.  Facultative  Raw meat, poultry Cross contamination: Cook food
u
anaerobic  Dairy products Food contact surface  food properly
i
 Source from  Pork handler’s hand
p
intestinal tract  Cream-filled Proper sanitizing
i
of warm dessert From raw food to food
J
blooded animals handlers Proper HW
a B
n
Shigella spp.  Facultative  RTE foods Water contaminated by fecal Good personal
anaerobic  Milk & dairy hygiene
l y
 MO found in  Poultry Unsanitary handling by food
e
intestines  Raw vegetables handlers Proper washing
v
human of food with
 Warm blooded clean water
o
animals
r L
D
Staphylococcus aureus  Facultative  RTE foods Cross contamination: Good personal
anaerobic  Salads Food handlers to foods hygiene
 Human hands,  Meat & poultry
skin, nasal  Custard Improper HW Avoid temp.
 Survive @ high  Ham, dairy danger zone
salt condition
 Heat-stable
toxin

12
Types of Bacteria Description Common food
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Transmission in Foods Prevention
J
Vibrio spp.  Facultative  Raw fish Cross contamination: Cooked seafood
B
anaerobic  Shellfish Food contact surface  properly
 Resistant to salt food handler’s hand
a
Good personal
n
Contamination of eating hygiene
raw/undercooked seafood
el y
L ov
Dr
13
 Infections
 Ingestion of harmful MO w/i a food
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B J
 Infection is caused when MO is ingested as part of a food
 After ingestion → MO attach to GI tract → grow → diarrhea
a
 Bacterial infection = Salmonella spp.
 Intoxications
l yn
e
 Ingestion of a harmful toxin produced w/i a food.


L ov
Intoxication is caused when MO grows in food → toxin → FBI.
Bacterial infection = C. botulinum, S. aureus
r
Others: consumption of chemical – cleaning agent
D

 Toxin-mediated infections
 Caused when a living organism is consumed with food.
 Once the organism is inside the human body, it produces a toxin → FBI.
 Bacterial infection = C. perfringens

14
 Onset time is the elapsed time between
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consumption of contaminated
foods and the victim’s first
B J
symptoms
yn a
v el
 Onset
L o
time varies based on the:
r
Onset time is expressed in
 Age, health status, and body weight a range of hours
D of the victim
 Type and amount of contaminant ingested

15
 Spoilage bacteria
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break down food
quality so their look,
B J
taste, and smell bad.
yna
v el
 Pathogenic
o
bacteria
L
r
are disease-causing
D microorganisms that
can make people ill
Spoilage bacteria breaks down the
quality of food
and cause death.

16

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Bacteria reproduce through
i
J
binary fission – each cell
B
divides to form two new cells
yn a
l
Under ideal conditions,
e

v
bacteria can double every 15
L o – 30 minutes
Dr  Single cell generate >1million

in 5 hrs
Bacterial growth

17
i pi u
J
Time # of cells
B
0 1
a
15 min 2
30 min
l yn4
e
60 min 16
3 hrs
L
5 hrs
ov >1000
> 1 million
Dr
18
i pi u
B J
yna
v el
L o
Dr
Food Safety Fundamentals: Page(s)
19
 There are six conditions
i pi u
that allow for disease-
causing bacterial
B J
growth. Remember
yna
them by using the
acronym
v el
F-A-T-T-O-M.
L o
Dr
F-A-T-T-O-M
20
Bacteria prefer foods that are
i pi u
high in proteins or high in
carbohydrates such as:
B J
 Meats
yna
 Poultry
v el
 Seafood
L o
Dr
 Dairy products
 Cooked rice, beans, and

potatoes

21
 Bacteria grow best
i pi u
in a mildly acidic
environment, with a
B J
pH level of 4.6 to
yna
9.0.
v el
L o
Dr
 Many foods fall into
this pH range.
pH levels of food vary

22
i pi u
B J
yna
v el
L o
Dr
23
 Bacteria grow best between 41°F (5°C) and 135°F
(57°C) = temperature danger zone
i pi u
B J
a
 Most common factors leading to FBI =
n
• Improper heating of leftover foods (74°C w/i 2
l y
hrs)
e
• Improper hot holding (≥57°C)
ov
• Improper cold holding (≤5°C)
L
 These factors lead to = TEMPERATURE ABUSE
Dr
24
Classification of Bacteria °C : °F Remarks
i pi u
J
Able to grow @ room & refrigerated
-15°C - +10°C
B
Psychrophiles temp. (Pseudomonas spp. & Vibrio
(6°F-70°F)
spp.)
n a
20°C-45°C Best growth @ human body temp.
Mesophiles
y
(70°F-110°F) (Escherichia, Klebsiella, & Bacillus)
el
45°C-122°C Mostly spoilage bacteria
Thermophile
v
(113°F - 252°F) (Alicyclobacillus)
o
Aerobic - Require O2 level @ 21% for growth
r L
No O2, grow well in canned or
Anaerobic -
vacuum-packed foods
D
Can grow with or without O2
Facultative -
@ 0-21%
Require specific amount of O2 @ 3-
Microaerophilic -
6%

25

i pi u
Pathogenic bacteria need 4 hours to grow to high enough
J
levels to cause illness.
B
 A single bacterial cell can produce > 3 million cells in just
5 hrs under ideal condition.
yn a
v el
L o
Dr
26
 Aerobic
i pi u
J
 Need oxygen (Mycobacterium tuberculosis, Nocardia)
Anaerobic
a B
n

y
 Need an oxygen-free environment (Clostridium spp.)
v el
o
 Facultative anaerobic
L
 Survive with or without oxygen (E. coli, Staphylococcus)
D
r Microaerophilic bacteria
 Specific O2 requirement, 3% to 6% (Campylobacter, Helicobacter
pylori)

27
 H2O by volume affects bacterial growth
i pi u
B J
Disease-causing bacteria can only grow in foods that
a

n
have a water activity (Aw) higher than .85.
el y

L v
Effect of Aw on microorganism (MO):
o
S. aureus can grow at Aw = 0.86
r
•
D
• C. botulinum can grow & produce toxin = Aw 0.94
• T. spiralis can survive at ↓ Aw
• Fungi grow at Aw = 0.7

28
 Prevention of DCB:
i pi u
J
MO Aw Foods
B
 Freezing Salmonella Fresh meat,
0.91
a
C. Botulinum milk
yn
Torulopsis spp. (yeast)
l
 Drying of foods 0.88 Fruit juice
ov
Addition of salt
e
Aspergillus flavus (molds) 0.80 Jam, jellies
r L Wallemia sebi (halophiles

0.75 Salted fish
D
 Addition of sugar bacteria)
Aspergillus echinulatas
0.65 Flour, bread
(xerophilic bacteria)
 Addition of acid
Sacchromyces bisporas Dried fruit,
0.60
(osmophilic yeast) honey

29
 A PHF is a food that:
i pi u
J
• Contains moisture - usually regarded as a Aw > 0.85
B
• Contains protein and CHO
a
• Is neutral to slightly acidic – pH between 4.6 and 7.5
l yn
e
 Common examples of potentially hazardous foods are:
L ov
Dr
30

pi u
A food that requires both time and temperature control
i
J
to limit growth of disease-causing microbes and toxin
B
formation.
 PHF does not include:
yna
l
• An air-cooled hard-boiled egg with shell intact;
•
v e
A food with an aw value of 0.85 or less;
o
L
• A food with a pH level of 4.6 or below
Dr •
•
A food, in an unopened sealed container with
sterility conditions
A food that does not support the growth of
microorganisms

31

pi u
Ready-to-eat foods are foods that are edible without:
i
 Washing
Cooking
B J
a

n
Further preparation
y

v el
L o
Dr
Sandwiches are ready-to-eat foods

32
 There
pi u
are 5 illnesses that a food worker must
i
report to management:
 Norovirus
B J
 Hepatitis A
yna
 Shigella spp.
v el
o
 Shiga toxin-producing E. coli
L
Dr  Salmonella spp.

33
 The smallest & simplest form
i pi u
J
 Require living host (animal, plant, human) to grow &
B
reproduce
a
 Do not reproduce or grow in food
 Transferred from:
l yn
e
Food-food
v

o
 Food handler-food
r

L
Water supply-food
D
 Main viruses:
 Hepatitis A
 Norwalk virus
 Rotavirus
34
Hepatitis A  Incubation prd:  RTE foods Cross contamination: Handle & cook
10-45 days  Raw vegetables Food contact surface  food properly
i u
 MO can harbour  Raw seafood food handler’s hand
p
up till 6 weeks Good personal
i
with no show Fecal contamination hygiene
J
symptoms
a B
n
Norwalk virus  Severe diarrhea  Raw seafood Transmitted by fecal- Handle & cook
& vomit: infants  Raw fruits contaminated food or water food properly
l y
& young child,  Raw vegetables or
e
elderly, weak By person-to-person contact Good sanitary
v
immune system food handlers
 Causes viral and
o
gastroenteritis / environment
L
winter vomiting
r
flu
D
Rotavirus  Cause severe  Livestock Transmitted by fecal-oral Good sanitary
diarrhea: infants  Meat, beef, pork route food handlers
& young child  Potato stew and
 Infect small environment
intestines &
causes
gastroenteritis /
stomach flu

35

i pi u
Small or microscopic creatures, live on or inside a host to survive
J
 Parasitic worms group:
B
 Nematode = roundworms
a
 Trematodes = flukes
n
Cestode = tapeworms
y

 Increase their fitness
v
by exploiting hosts for
el
L o
resources necessary for
r
their survival:
D 

Food
Water
Heat
 Habitat
36
i u
Protozoa
p
• Intestine
J i
Cestoda
a B
n
• Animals
l y
• Tapeworm
ov e
L
Nematode
• Fish & soil
r
• Roundworm
D
• Hookworm
Trematode
• Liver & lungs
• Flatworm

37
Anisakis spp.  Single celled MO  Raw or Transferred in the water to Handle & cook
i u
= protozoa undercooked food marine lives seafood properly
p
 Diarrhea,  Seafood: salmon,
i
nausea, fatigue cod, herring, Improper handling of food
J
abdominal pain, flounder etc
fatigue
B
 Found in soil,
food, or water
Crytosporidium parvum
yn
 Severe diarrhea  Contaminated
a Contaminated water supply Handle & cook
l
& vomit: infants water food properly
e
& young child,  Raw food By person-to-person contact
elderly, weak contacted with
v
immune system contaminated H2O Fecal contamination
o
 Causes viral  Raw vegetables
L
gastroenteritis /  Strawberries
r
Giadlia winter vomiting
lamblia flu
D
Trichinella spiralis  Nematode: in  Pork Transmitted by eating Cook pork &
rats, pigs, bears  Bear meat infected animal tissues other meats
and humans  Wild game meats properly
 Pork worm

38
 Fungi are a kingdom of eukaryotic organisms
i pi u
J
 Examples: yeasts, molds and mushrooms

a B
Molds are ubiquitous and reproduce via spores
n
Some molds germinate in four-to-twelve hours
y

el
Left undisturbed, mold can grow and spread in 24-72 hours
v
o
 Produce toxic = mycotoxins

r L
> proliferate of fungus = ↑ mycotoxins
D
39
 Yeasts = unicellular, eukaryotic MO
i pi u
J
 Reproduce by budding process = little bits of new yeast
B
grow and break off
a
Able to grow in low pH (≤5.5), with the presence of sugars,
n

organic acids (-COOH) and other easily metabolized
el y
carbon sources (macro-molecules).

L
food → spoilt foodv
∆ the physical, chemical, and organoleptic properties of a
o

Dr
Yeast found:
 In surface - cheeses or meats
 By the fermentation of sugars
in beverages
40
i pi u
Chemical hazards can
J
be man-made or naturally
B
a
occurring
l yn
ov e
L
Physical hazards are hard
Dr
or soft foreign objects in
food that can cause
foodborne illness or injury

41
i pi u
 Naturally Occurring:  Man-Made:
B J
 Allergens
yn a
 Cleaning solutions
 Ciguatoxin
v el  Food additives
 Mycotoxin
L o  Pesticides
Dr  Scombrotoxin
 Shellfish toxins
 Heavy metals
 Employee medications

42
 90% of all allergies are caused by:
i pi u
 Milk products
 Egg products
B J
 Wheat proteins
yn a
 Peanuts
v el
o
 Soy products
r
 Tree nuts
L
D  Fish
 Shellfish
Common allergens

43
When a guest states that
i pi u
someone in their party
has a food allergy, follow
B J
the four R's:
yna
 REFER
v el
 REVIEW
L o
Dr
 REMEMBER
 RESPOND

44
 Ciguatoxins
pi u
are found in marine finfish such as:
i
 Snapper
 Grouper
B J
 Barracuda
yn a
 Jack
v el
o
 Mackerel
r
 Reef fish
L
D Red snapper

45
 Scombrotoxin
pi u
is also called histamine poisoning
i
scombrotoxin poisoning by:
B J
Cooking does not inactivate histamine; prevent
 Purchasing seafood from
yna
reputable suppliers
v el
o
 Holding seafood between
r L
32°F (0°C) and 39°F (4°C)
D
 Found in:
 Tuna, mahi-mahi, bluefish, sardines, Tuna
mackerel, anchovies, amberjack, abalone,

Swiss cheese
46
 Shellfish toxins are commonly found in:
i pi u
 Mussels
 Clams
B J
 Oysters
yn a
 Scallops
v el
L o
Dr Most cases of seafood toxins are caused by
contaminated shellfish that have been harvested
from polluted waters

47
 Man-made chemicals can be:
i pi u
 Intentionally added
 Food additives
B J
 Preservatives
yna
v
 Non-intentionally added
el
L
 Cleaners
o
Dr  Sanitizers
 Employee medications.
Cleaning supplies can be a
source of contamination

48
 Physical hazards are objects in food that can
i pi u
cause injury or
illness such as:
B J
 Toothpicks
yn a
 Stones
v el
o
 Human hair
r
 Jewelry
L
D  Bandages
Physical hazards can cause injuries to your guests

49
Ensure these concepts and/or practices are understood
and followed in your food establishment:
i pi u
 Disease-causing
B J
bacteria can grow best in the
Temperature Danger Zone.
yna
v el
 Biological hazards can be prevented when
proper procedures are followed:
L o
 Proper time and temperature controls
Dr  Proper personal hygiene and handwashing

 Proper cleaning and sanitizing
 Avoiding cross contamination
 Purchasing from reputable suppliers
50

Chapter 2 Food Safety Hazards

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Chapter 2 Food Safety Hazards

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i pi u

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

Not packed anaerobically

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

and cause death.

Dr  Single cell generate >1million

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Cooked rice, beans, and

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

r L Wallemia sebi (halophiles

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Increase their fitness

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

a Contaminated water supply Handle & cook

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 By the fermentation of sugars

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Purchasing seafood from

mackerel, anchovies, amberjack, abalone,

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

Physical hazards can cause injuries to your guests

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

Dr  Proper personal hygiene and handwashing

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