5 FOOD

SAFETY
HAZARDS

Hazel Ann A. Borro

BSTM 1-8
Salmonella – Biological Food Hazard

 Salmonellosis is an infection
with a bacteria called
Salmonella, Salmonella live in
the intestinal tracts of animals,
including birds.

 It is commonly found in Eggs,

poultry, meat, unpasteurized
milk or juice, cheese, fruits and
vegetables, spices, and nuts.
NoroVirus - Biological  It’s a common infection caused
by a virus. People sometimes call
Food Hazard it stomach flu, but it’s not caused
by the flu virus. The nasty bug
causes nausea, vomiting,
diarrhea, and strong belly pain for
up to 3 days. It mostly happens in
the winter months and affects
people of all ages.

 Produce, shellfish, ready-to-eat

foods.
 Natural toxins are toxic
Natural Toxins
compounds that are naturally
produced by living organisms.
- Chemical
These toxins are not harmful to
the organisms themselves but
Food Hazard
they may be toxic to other
creatures, including humans,
when eaten.

Biochemical compounds
produced by plants in response to
certain conditions or stressors
.
 Natural/Unnatur
al - Physical Food
Hazard
 Unnatural – Insects, hair, metal
fragments, pieces of plastic,
wood chips, and glass.

 Natural – Stems in blueberries

microscopic airborne debris
dirt on potatoes, or minute
insect fragments in figs.
 •Adults are more likely to have an
Nuts & Fish –
allergic reaction to fish and shellfish
than children. Some people will get
Allergenic Food
reactions from only certain types of
fish, and others can react to all fish. Hazard
The degree of reaction can vary
depending on the type of fish that
people eat.

Allergies to tree nuts are usually

lifelong. Along with shellfish and
peanut allergies, tree nut allergies are
among the most frequent food-
induced causes of anaphylaxis.