BIOLOGICAL HAZARDS

CARRIED BY THE FOOD

Biological Hazards

This are that are caused by various micro

organisms that contaminate the food items,
that pose a threat to human health. They are a
major concern in food processing because they
cause most food borne illness outbreaks.
 Types of Micro Organisms
• Virus
This are pretty much different from other micro organisms particularly bacteria. First,
they are more smaller than bacteria thus a special type of microscope particularly an electron
microscope is needed to study them. Second, unlike bacteria, viruses need a living host either
animal or human in order to survive, grow and multiply. Please take note that viruses do not
multiply in foodlike bacteria. There are three important viruses that can be hazardous in the
food service industry, the Norwalk, Hepatitis A and Rotavirus.• Norwalk virus - This type of
virus is commonly found in; ⚫contaminated rivers and seasinfected workersraw clams and
oysters particularly taken from contaminated waterscontaminated salad ingredientsIn order to
prevent these virus please follow the precautions below;⚫ cook all shellfish properly obtain
shellfish and other raw ingredients from reputable sourcestake note of the temperature
danger zone in serving food itemsuse a clean water supply in cleaningCommon symptoms from
a person suffering from Norwalk virus will experience the following symptoms within 24 to 48
hours;vomitingabdominal pain diarrheaheadache⚫low grade fever
• An important factor to consider is that Norwalk virus is primarily transmitted through food
items that are contaminated with feces that contain Norwalk virus.Rotavirus - This type of virus
is commonly found on;Contaminated rivers and seasContaminated salad ingredientsRaw fish and
shellfish from contaminated watersIn order to prevent these virus please follow the precautions
below; .Avoid buying fish and shellfish from unknown supplierProper washing using clean water
of ingredients A person infected with rotavirus may experience mild to severe symptoms.
Amongthe symptoms are the following;vomitingwater diarrhea low grade feverThe onset time
ranges from 1 to 3 days. Symptoms often start with vomiting followed by 4 to 8 days of
diarrhea.Hepatitis A This type of virus is responsible for causing a liver disease called infectious
hepatitis. The most common source of hepatitis A virus from infected humans. These viruses are
also found in some contaminated rivers and seas, thus consuming raw and lightly cooked clams
and oysters from these contaminated waters are also sources of infection.A person suffering
from hepatitis A virus will experience the following symptoms;fevernauseavomitingabdominal
pain fatigue⚫ swelling of the liver in advance stages jaundice - yellowing of the skin and
eyesThe onset time for infectious hepatitis is 15 to 50 days after eating the contaminated
food.ParasitesParasites are small or microscopic creatures that need to live on or inside a living
host in order to survive.Anakis spp. (spp means species) - These are nematodes (roundworms)
associated with food borne infection from fish. The worms are about 1 to 117
Parasites
• Are small or microscopic creatures that
need to live on or inside a living host in
order to survive.
• Example of this are Anakis spp.(spp means
species), Cyclospora Cayetanesis, and
Toxoplasma Gondii.
Bacteria
• This is the most famous type of micro organisms that causes food
borne diseases. Bacteria have a two major groups this are Spore
Forming Bacteria and Non- spore forming bacteria.
• Spore- a thick walled dehydrated structure that can resist extreme
dryness and very high temperatures for long periods of time. Spores
are not harmful when ingested except for clostridium botulism that
can cause infant botulism. However, when these spores come into
contact with food items at a proper temperature, they began to
multiply and can cause serious illness to a person ingesting the
bacteria.
 Anakis ssp.(spp means species)

• These are nematodes(roundworms) associated with food borne

infection from fish. These worms attached themselves to the victim’s
stomach. The common symptoms are the following.
• Abdominal pain
• Vomiting
• Coughing(if the worms attached themselves in the throat)
• When the worms attached themselves in the large intestine, they
produce a sharp pain similar to those produced by appendicitis.
Sources of contamination
• Consumption of raw or undercooked seafood
• Bottom feeding & shellfish such as;
Cod
Haddock
Salmon
Sea urchins
Shrimp
Startfish
Tuna
crab
Spore forming bacteria

• Clostridium perfrigens
- This is a type of bacteria that requires little oxygen in order to
survive. Food items that are known to have been contaminated with
these type of bacteria are the following;
 improperly cooled or heated spices or gravy
improperly heated or cooled meats and gravy
insufficiently cooked meats
Spore forming bacteria

⚫ Bacillus Cereus
- This is another spore forming bacteria that is mostly found on the following;
 rice
 corn
 Cornstarch
 soy beans
 Tofu
 Flour
 Pastapotatoes
-Common symptoms caused by this bacteria are vomiting and diarrhea. Abdominal crams
and nausea are also associated with this type of bacteria. In order to avoid this bacteria,
make sure that the following food items must be stored properly. Once cooked, the
temperature danger zone should be followed strictly.
Spore forming bacteria
• Clostridium botulism
- This type of bacteria is able to produce NERUOTOXIN. A neurotoxin is a
substance that destroys damages or impairs the functioning of the
nerve tissues. This is very deadly to humans.Most common symptoms
of this type of bacteria are the following;
 headache
difficulty in swallowing
difficulty in breathing
Dizziness
Double vision
• Most common foods that are found to be contaminated with this
bacteria are the following;
• improper heating of processed canned goods such as
canned fish
canned meats and meat products (sauasages, luncheonmeat, etc.)
canned vegetables (green peas, water chestnuts)
• garlic that is stored in oil
• onions that are stored in butter
In order to avoid this type of bacteria, the following should be taken
into consideration.
Non spore forming bacteria
⚫ Escherichia coli
- Also known as E. coli. This bacteria is a Shiga toxin. This type of bacteria
is usually found in the intestines of warm blooded animals such as beef,
pork even humans.
- E.coli usually is a threat to people up to 16 years old and the elderly.
- It can cause abdominal pain, vomiting, bloody stool, kidney failure and
eventually death. The person can experience an E. coli infection usually
has fever and muscle aches just like having a flu. This would be followed
by LBM where the stool contains traces of blood on it. Most common food
items are raw meats particularly under cooked beef, milk, raw fish taken
from contaminated water and not properly cleaned or stored.
Non spore forming bacteria
- The most common transmission of these micro organisms is by cross contamination of raw
meat from the slaughterhouse. It is when the meat gets into contact with the intestines of
the animal during the butchering of the animal.
- In certain instances, fruits and vegetables had been contaminated with these micro
organisms by some cattle and wild animals who grazed on these fruits and vegetables.
- In order to avoid contamination these important items should be followed;
• Make sure employees wash their hands properly after using the toilet to avoid cross
contamination.
• Properly cooked red meats. The cooking temperature should reach 160°C.
• Wash fruits and vegetables properly before preparing them.
• Avoid eating meat entrails particularly intestines of meat. Listeria Monocytogenes - The
unique characteristics of this bacteria is thatit has the ability to grow under extreme
conditions such as below 5°C. Itcan also survive in foods that contain high salt.22
Non spore forming bacteria
• Listeria Monocytogenes
- The unique characteristics of this bacteria is that it has the ability to grow under extreme
conditions such as below 5°C. It can also survive in foods that contain high salt.
- This type of micro organisms is common in the following;
 seafood
 sausages and hotdogs
 raw meats
 raw poultry
 raw fruits and vegetables
 ice cream milk
-In order to avoid these micro organisms contaminating our food the following should be considered;
 practice the first in first out (fifo) in refrigerated food items
 store foods at the right temperature
 store cooked foods separately from raw food items to avoid cross contamination
Non spore forming bacteria

• Campylobacter jejuni
- This type of bacteria can cause severe abdominal pain and bloody
diarrhea. These are mostly common in raw meat, raw poultry and
milk.
- In order to avoid this type of infection,
make sure that meats are cooked at the proper temperature.
 Clean food contact area and properly wash handswhen handling
meats to avoid cross contamination.
Non spore forming bacteria

• Shigella spp.
- This type of bacteria is responsible for a food borne illness known as shigellosis. These
bacteria are commonly found in the intestines and faeces of humans and warm blooded
animals.
- Symptoms of this this type of infection are the following
Fever
Chills
Fatigue
Dehydration
abdominal cramps
Diarrhea
- The following are the common foods that are usually contaminated by this bacteria; dairy
products, milk, salad vegetables, raw chicken and poultry, any foods contaminated by faeces
Non spore forming bacteria

• Salmonela spp.
-This type of micro organisms is usually found in the intestines of
human and animals. Infected chickens can pass this microorganisms
into their eggs.
- Common symptoms of salmonella infection are the following;
Fever
Diarrhea
Vomiting
abdominal pain
Headache
Non spore forming bacteria

-Food items that are commonly contaminated with salmonella are the following;
Eggs
dairy products
Milk
raw meat
poultry products
Milk
raw meat
poultry products
Chocolate
 pork
Properly cook foods in order to prevent this type of contamination. Avoid eating
Non spore forming bacteria
• Staphylococcus aureus
- This type of bacteria produces a dangerous toxin when it came into
contact with food items.
- These bacteria are commonly found in the hands, hair, throat, nose
and skin.
- Symptoms of staphylococcus aureus includes the following;
 acute abdominal pain (acute describes a disease that is brief, severe
and quickly comes into crisis)
Vomiting
diarrhea
- Common foods items infected buy this bacteria are the following;
ready to eat meats such as hams, smoked meats etc.
cold cuts
luncheon meats
Meat
Poultry vegetables
Milk
dairy products
- In order to avoid contamination, the following hygienic practices of workers
should be followed;
 when sneezing or coughing, cover your nose and mouth with a clean
handkerchief and immediately wash your hands before proceeding to handle
foods in the workplace
 use a separate tasting spoon every time you taste food and make sure the
spoons are washed immediately after using them to avoid cross contamination
 do not touch your mouth, eyes, ears and hair when handling food items to
avoid cross contamination
 do not pick your nose when working
 workers who smoke during break time should make sure their hands before
handling food items to wash workers suffering from cough and colds should not
report to work25