Module 1: Understanding Hazards Associated with Foods
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Transcript of Module 1: Understanding Hazards Associated with Foods
Module 1: Understanding Hazards Associated with Foods
Cooperative Extension Services of Purdue University and Virginia Tech
Food Safety and Food Quality
• Food Safety: making a food safe to eat; free of disease causing agents
• Food Quality: making a food desirable to eat; good taste, color, and texture
Unacceptable Foods
Poor Quality Unsafebad color too many bacteriawrong texture toxic chemicalssmells bad foreign objects
What are the Hazards in our Food?
• Biological: bacteria, viruses, parasites• Chemical: sanitizers, pesticides, antibiotics• Physical: bone, rocks, metal
How Do Foods Become Contaminated?
Controlling the Hazards
• Time and Temperature• Separation
Biological Hazards
“Biological” means “living”
Biological hazards in foods include:• Bacteria: Salmonella in chicken and eggs, E.
coli in beef, Shigella in water • Viruses: Hepatitis in water• Parasites: Cryptosporidium and Cyclospora
in water and produce
Examples ofBiological Hazards
In Meat and Poultry: • Salmonella bacteria (poultry and eggs)• E. coli bacteria (beef and ground beef)• Trichinella spiralis parasite (pork)
Examples of Biological Hazards
On Fruits and Vegetables:• Salmonella bacteria (bean sprouts)• E. coli bacteria (apple juice)• Cyclospora parasite (raspberries)• Hepatitis A virus (strawberries)
Examples of Biological Hazards
$5,000 Cash or ... $1 doubled every 15 minutes for 4 hours
Time $5,000 $1.00Beginning $5,000 $1 After 15 minutes $5,000 $2After 30 minutes $5,000 $4 After 1 hours $5,000 $16After 2 hours $5,000 $256After 3 hours $5,000 $4096After 4 hours $5,000 $65536
Control of Biological Hazards
Hazards are controlled by:• Controlling and monitoring storage and
processing temperature• Preventing cross-contamination• Following the cleaning and sanitation
program
Control Using Temperature
Cooking helps to kill microbes • >165oF for poultry and eggs• >155oF for ground beef• >160oF for pork
Holding at low temperatures (<40oF) prevents microbes from growing
Cooling from 140o-40oF quickly helps prevent microbes from growing
Chemical Hazards
• Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally
• Naturally-occurring: toxic substances produced by other living organisms
• Added intentionally: nitrates in meat, pesticide residues in feed
• Added non-intentionally: any unwanted substance (cleaning agents)
• Unidentified / wrong ingredient (colors)
Examples of Chemical Hazards
In Meat and Poultry • Nitrate agents (red meat)• Aflatoxins, pesticides (feed)• Growth hormones (livestock)• Growth promoting drugs (poultry)• Cleaners, sanitizing agents
(meat and poultry)
Examples ofChemical Hazards
Control of Chemical Hazards
• Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides)
• Use a safe level• Letters of guarantee and vendor certification• Proper procedures and rinsing (cleaners and
sanitizers)• Storage of feed (aflatoxin)• Storage and labeling for ingredients and raw
materials
Physical Hazards
Physical hazard: a hard foreign object that can cause illness or injury
• Inherent to the food or ingredient• Contaminant during processing
Examples of Physical Hazards
In the food or ingredients• Bone fragments (ground beef)• Feathers from animal carcass (turkey)
Contamination during processing• Stones, rocks, dirt in vegetables• Metal from processing equipment (ground
beef)• Jewelry, fingernails (food handler)
Control of Physical Hazards
Separate and remove physical objects• Filter or sieve (meat grinder)• Water bath (vegetables)• Metal detector (all foods)• Good employee practices (jewelry)• Good sanitation and
quality control programs