Importance of Food Safety in Modern Food Production
UNIT-I
FOOD
SAFETY
AND
HAZARDS
Food
safety
Definition:
Food
safety is a scientific discipline
describing
Harvesting,
Handling, Processing, Preparation, Storage and Marketing of food in
different ways such that to prevent Food borne
illness.
Significance
of
Food
Safety:
•
Food
safety and quality are important at the
home
level,
but
are
critical in large scale food production and
processing,
and also
where
food
is
freshly prepared and
served.
•
In the past, many foods were processed at
home.
•
Advancement in technology and processing, larger
per
capita
incomes
and
better
purchasing
power as well as increased
consumer demand have led to a variety of products of processed
foods,
food
for health
/ functional
foods
being
manufactured.
•
Safety of
such
foods
needs
to be
assessed.
•
Quality of food stuff, raw as well as
processed
is of public health
concern and must be
addressed.
•
In the past decade, safety challenges faced globally as well as
in
India have changed significantly and issues related to food quality
and food safety have gained tremendous importance.
•
A number of factors are responsible for this with
fast
changing
lifestyles and eating habits, more people are eating outside
their
homes.
•
In commercial settings, foods are prepared in bulk handled
by
many persons, thus there are more chances of food getting
contaminated.
•
Further,
food
items
are prepared many hours in
advance,
and may
spoil if
not stored
appropriately
•
There are many processed and packaged foods. Safety of these
foods is important.
•
Spices and condiments,
oilseeds
were processed at
home
in
former times and purity of these were
not
a
concern.
•
In
today’s
world,
pre
packaged individual
spices,
condiments,
spice powders
and
mixes are in
demand,
especially in cities and
metros.
•
Quality of even raw food stuff besides processed foods is
of
public
health concern and must be
addressed.
•
Logistics governing transport of bulk food is complex and
there
is a
long gap between
processing
and
consumption.
•
Thus risk assessment and safety management during mass
production
and mass distribution is
critical.
•
Microbial adaptations, antibiotic resistance, altered human
susceptibility and international travelling have
all
contributed to
increasing incidence of food-borne microbial
diseases.
•
Nearly half of
all
known
food-borne pathogens have
been
discovered during the
past
25-30
years.
•
There are still many
food
borne illnesses of unknown
etiology.
•
This is an issue of global public health concern and
there
is a
need
to
detect,
identify
and
recognize
emerging
pathogens
and
est
a
b
li
s
h
active
surv
e
illance
internationally.
Factors effecting Food
Safety:
netwo
r
k
s
,
n
ati
o
n
ally
and
Generally foods are basic building
blocks
of living things. But
sometimes they will
become
major factor
for
occurrence of some
health related harmful
situations.
The foods become harmful to human health
when
they are
combined
with micro organisms
or
with other toxic
substances.
In food the harmful nature will be developed due to several
reasons
such
as:
In
appropriate agricultural
practices.
Poor
hygienic
conditions at any stage of
food
processing.
Lack of preventive controls
during
processing
and
preparation
of
food.
In correct use of
chemicals.
Use
o
f
C
on
tami
n
ated
r
aw
ma
t
e
r
ia
l
s
and
contaminated water during
food
preparation.
In appropriate storage.
All the above reasons are kept under 3
factors:
a)
Food
Hygiene
b)
Personal Hygiene of
food
handlers.
c)
Kitchen
Sanitation.
d)
Food
Hygiene
:
Many factors are responsible for decreasing hygienic quality
of
food.
Under poor hygienic conditions
the
food
get
contaminated at
any stage i.e from harvesting to marketing leading
to
development of
potentially
harmful
conditions in the
food.
This condition is called
“Food
Poisoning.”
b)
Personal Hygiene of Food
Handlers
:
Personal
Hygiene
plays a very important
role
processing stage
of
food
change.
in
food
Food
processing
stage
is completely dependent on food
handlers.
It was reported
that
food processing workers are capable
of
spreading nearly
10,000 to 1,00000 micro organisms
every minute.
So the food handlers should be
disease
free and should
maintain
personal
hygiene
during
processing of
food
otherwise it can
lead
to cross
contamination.
The handlers/ workers should avoid certain behavior like
smoking, coughing, sneezing, chewing and eating at
the
production
site.
Food
Handlers also should avoid wearing gold ornaments,
they
should not
grow
nails.
The food workers should wear gloves, aprons, and
also
should cover their
hair.
c)
Kitchen
Sanitation/
Kitchen
Hygiene
:
Another important factor in the
provision
of food safety
is kitchen
sanitation.
The planning and interior design
of
kitchen should
be
constructed in
such
a way as to
provide
proper hygienic
practices.
Kitchen surfaces should be designed in
such
a way
t
h
at
t
h
e
dus
t
ma
t
e
r
ia
l
s
shou
l
d
no
t
get
accumulated.
Proper ventilation
system
is necessary to
eliminate smoke, odors, Soot
and
other dirt
particles from
the
kitchen.
Drainages in the kitchen should
be
easy to clean
and should be feasible for preventing Pests
like
Rodents form entering into
kitchen.
Equipment
in the kitchen should be cleaned and
disinfected regularly.
FOOD
HAZARDS
Definition:
Hazards refer to conditions or contaminants in foods that
can cause illness
or
injury.
There are 3types
of
Hazards:
A)
Physical
Hazards
B)
Chemical
Hazards
C)
Biological Hazards
D)
Physical Hazards:
A physical hazard is nothing but any potential
harmful extraneous matter which is
not
normally found in food. These
hazards
cause
personal injuries to the consumer
which
are actually
not
life threatening but can cause personal
discomfort
to
the
consumer.
Examples of physical
hazards:
Metal
Fragments.
Glass
Particles.
Wood
Splinters.
Rock
Fragments.
Stones.
Bone Fragments
(Meat
&
Poultry).
These hazards
may
enter the food
by
either equipment failure
or
breakage.
Routine inspections and maintenance of
equipments
is good
practice.
The physical
hazards
present in
food
are
detected
by
Control
equipment such
as
Magnet-for detecting
Ferrous
metals.
Metal detectors-for detecting Ferrous and
Non-Ferrous
metals.
X-ray equipments-for
all
types of physical
hazards.
Screens-for separating obstacles by size in liquid
foods.
Aspirators-used
for
segregating obstacles by weight in
liquid
foods.
Riffle boards-removal of stones from
beans.
Bone separator-
for
mechanical separation of
meat.
Employees of food processing industries should be
aware
of
company policies with regarding to hazard
prevention.
B)
Chemical Hazards:
There are different types of chemical hazards associated with
food
a)
Naturally occurring chemicals
b)
Intentionally added chemicals(food
additives)
c)
Unintentional or incidental chemical
additives.
a)
Naturally occurring chemicals:
Naturally occurring chemical hazards are
present
in many
foods. for ex: toxins found in many
varieties
of mushrooms
and
some sea
foods.
So the consumer is aware about the foods which he was
consuming may contain these
toxins.
Some
of the naturally occurring chemical hazards
are:
Scombrotoxin-found
in
Fishes.
Saxitoxin-found in
Shellfishes.
Ciguatoxin-found in
Finfish.
Cyclopeptide
toxin-found in
Mushrooms.
b)
Intentionally
added
chemicals:
These are 2
types:
Direct food
additives
:
i)
These are the compounds which are commonly
called as Preservatives.
Ex
: Nitrites,
Sodium
Benzoates, Sulphates
etc.
ii)
Additives
such
as food colours and nutritional
additives(Vitamins) are also considered as direct food
additives.
Indirect food additives:
It
includes components like:
Adhesives, Polymers, Sanitizers etc.
c)
Unintentionally added chemicals/Environmentally added
chemicals:
There are a
number
of unintentionally added chemicals which
are added to foods mainly by agricultural processes. They are
pesticides, fungicides, herbicides, antibiotics etc.
These type of chemicals are also added to foods
from
environmental sources. They
are:
C) Biological
Hazards:
Definition
: Biological Hazards are the micro-organisms or chemicals
produced by
the
micro organisms in the food that
pose
a threat to
human
health when it is
consumed.
The
cons
eq
u
en
c
es
ca
u
se
d
du
e
to
Biolo
g
ical
H
az
a
rd
s
a
r
e
outbreak
of diseases called
food
borne
diseases.
The micro organisms acting as biological hazards are bacteria,
fungi, algae, virus,
protozoa
and
parasites.
Types
of Food Borne Diseases
:
There
are 3
types
of
FBD.
Food
Intoxications
Food
Infections
Food
Borne Toxic
Infections.
Food Intoxications:
It
involves
toxic substances produced in the food
by
micro organisms
before
it is consumed. The most important bacterial
food borne intoxications are:
Bacterial Intoxications:
a)
Staphylococcal Poisoning
(
Staphylococcosis
):
This
disease
is
caused
by the ingestion of entero toxin
formed
in food during the growth of certain strains
of
Staphylococcus aureus
organisms.
This entero toxins causes a condition
called
Gastro enteritis i.e, inflammation
of
lining of intestinal
tract in
human
beings.
Staphylococcus aureus is a small
(0.5-1.0mm
in
diameter), gram-positive, non-motile, non-spore
forming, cocci.
It
is
aerobic
and
facultative
anaerobic
having
growing temperature range of
7
0
C to 48
0
Celsius.
Nature of Toxin:
S aureus produces 5 types of entero toxins
such
as A,
B,
C
1
, C
2,
D and E.
The
commonly identified toxins
involved
in disease outbreaks are A &
D.
The toxin
is
heat
stable and can withstand pasteurization
temperatures upto 30 minutes. But the organism is
heat
labile and can
be destroyed
easily
by pasteurization
process.
Epidemiology:
The incubation
period
is
1-6
hrs and in most cases it
is
between
2-4
hrs.
Types
of
Foods:
The common foods responsible for Staphyolococcal
outbreaks are raw milk, raw
meat,
bakery
foods,
poultry, eggs
etc.
Control:
Keep the handling of cooked foods to a
minimum.
The prepared foods should be
held
at a
temperature
above 56
0
C.
Cool
i
n
g
t
h
e
c
oo
k
ed
f
o
od
s
r
api
d
ly
in
a
sh
all
ow
containers at a temperature below
7
0
C.
Processing the foods with in a time span of
1-2
hrs
in
which Staphylococci will be in
Lag
phase.
Minimizing
cross
contamination from raw food to
cooked food.
b)
Bacillus cereus
poisoning:
B.cereus can cause 2 different forms of food
poisoning, which differ both in their incubation
time and the symptoms they elicit in the
victim.
It is a large (3-5micrometer long &
1-5
micrometer
width), gram positive, motile and
spore
forming
rod.
It
is
an
aer
ob
ic
o
r
g
a
n
i
s
m
bu
t
a
l
s
o
h
ave
t
he
capacity to grow under anaerobic
conditions.
The strains of B.cereus can grow at a temperature
range of 4
0
C to
45
0
C.
Nature of
Toxin:
Different B.cereus strains produces 2 different
types
of
toxins.
i)
Diarrhoeagenic toxin
which causes Diarrhoea. It
is a
heat
sensitive toxin and
destroyed
within
30
minutes at 56
0
C and in 20 minutes at
60
0
C
temperatures
respectively.
ii)
Emetic
(Vomiting)
toxin
which causes Nausea
and vomiting in
the person,
2-5 hrs
after
food
ingestion.
It
can resist high temperatures
i.eupto
126
0
C for
90
minutes. It also causes acute
abdominal pain,
fever,
chills,
body
aches.
Epidemiology:
The incubation
period
is
between
8-16 hrs
and
lasts for less than
24hrs.
Types
of
Foods:
This organism majorly invades foods like cereal
dishes,
milk and
dairy
products, mashed potatoes,
Sauces,
chicken soups, Spices
etc.
Control:
The rice cooked for preparation of fried rice
should be boiled in small quantities whenever
required, depending on the
customer
inflow
which helps in reducing the holding
period of
cooked
rice.
If the rice has
to
be cooked in large
portions
should be kept
at
a temperature
not
less than
63
0
C, if it is
not
possible it is divided into small
portions
and is cooled quickly at a temperature
of
less than 7
0
C.
c)
Clostridium
botulinum(
BOTULISM)
:
Botulism is an extremely serious Neurological
illness caused
by
the ingestion of improperly
preserved canned foods containing the
toxin
called
b
ot
u
l
i
n
C.botulinum.
C.botulinum
p
rodu
c
ed
b
y
t
h
e
o
r
g
a
n
i
sm
is
an
ob
lig
a
te,
anaer
ob
i
c
,
mesophilic, motile, gram
positive,
rod
shaped
bacteria having 4-8 micrometers in length and
0.9-1.2 micrometers in
width.
C.botulinum is a psychrotrophic organism which
grows at a temperature less
than 3.3
0
C.
But its
spores can withstand higher temperatures.
Nature of Toxin:
There are 8
types
of toxins
produced by
C.botulinum and are designated as A, B,
C
1,
C
2,
D, E, F &
G.
All the strains of
C.botulinum
do
not
produce
single toxin
but some
strains produces mixed
toxins.
These toxins are
called
neuro
toxins as
they
act up on peripheral nerves of
involuntary
muscles of the
body.
Epidemiology:
The incubation period of the disease ranges
from 2 hrs to 14
days
after ingestion
of
contaminated food.
The signs and symptoms of the disease totally
depends
on type
of
the toxin
ingested.
The general symptoms are
Nausea,
Vomiting
but
occasionally Diarrhoea,
Head
ache, Dizzy
ness,
Constipation & Blurred
vision.
Type
of
food:
It is mostly present in fish and its
products,
marine animals, meat, fruits and vegetables
including mushrooms.
The insufficiently heated canned
and
bottled
foods are at high risk as
they
provide
anaerobic conditions for the organism to
grow.
Control
:
The botulism can be prevented
by
killing
C.botulinum
spores in foods
through
the following
steps:
Processing
E
limin
a
ti
n
g
t
h
e
r
e
c
on
tami
n
ati
o
n
of
processed
foods.
Destroying
the toxins by proper
heating
of
processed foods before
serving.
Proper
storage.
Discarding
the food that has
developed the
signs of
spoilage.
Avoiding tasting
of suspected
food unless it
is heated to
100
0
C.
A
heat
process called
botulinum
cook
is commonly recommended
for low acid
canned
products.
Fungal Intoxications(myco
intoxications):
The toxins produced by fungi are
called
Mycotoxins.
a)
Afla toxins:
These are
potent
toxins produced by Aspergillus spp.
Ex: A.flavus, A.oryzae, A.ochraceus
etc
This toxin is
highly
carcinogenic in nature which causes
liver cancer in
humans.
It is also
produced
by Penicillium
spp.
Ex: Penicillium citrinum.
Afla toxin mainly present in improperly stored staple
foods such as cassava, chilli, peppers, cotton seeds, rice,
peanuts, sweet corn etc,
b)
Ochratoxins:
It is first isolated
from
filtrates of Aspergillus
Ochraceus
But recently it
was
discovered that, it is also produced by
remaining Aspergillus
spp
and Penicillium
spp
Ochratoxin has different subtypes of this ochratoxin A
(OTA)
is highly
potent.
It causes nephrotoxicity and carcinogenicity.
Ex: remal
cancer
It
is related to a derivative of isocaumarin
(phytochemical) but is linked with the
L-Phenyl
alcohol.
It
oc
c
ur
s
in
f
ood
s
li
k
e
cof
f
ee
bea
n
s
,
pea
n
u
t
s
,
e
tc,
contaminated with the above
fungus.
c)
Trichothecenes:
It is produced by
species
of fusarium,
cephalosporium,
gyrothecium,Trichoderma,
stachybotry’s.
There are
nearly
30 different types of trichothecenes
toxin
out
of which
T-2
toxin, nivalemol and
deoxynivalemol are common occurrence in
foods.
This is also
known
to cause hyperstrogenic
syndrome.
It is found to
occur
in foods like corn, wheat, barley,
rice,
veg’s etc.
d)
Zearalenone:
This toxin
is
produced
by Fusarium
spp.
Ex: Fusarium
graminearum
‘’
m
o
n
il
i
f
o
r
me
It
occurs
mainly in
maize.
It has effects similar to
trichothecenes.
d)
Patulin:
It
is produced by fungal strains like penicillium,
Aspergillus
etc.
Ex: penicillium
patulinum
Penicillium expansum
etc.
It majorly occurs in apples(brown rot) & apple
products,
grapes,
peaches,
olives, apricots
etc.
It causes Neural syndromes,
brain
hemorrhage, lung &
skin
cancer etc, when we take contaminated
food
containing this toxin.
d)
Amatoxins and Phallotoxins:
These two mycotoxins are considered to
be
produced
by
poisonous mushrooms called
Amanita
Phalloides which is also called death
cap.
These two toxins
are
chemically
cyclopeptides.
These are highly potent toxins
and
Amatoxin
is
highly
potential toxin than
phallotoxin
Amatoxin
is
of 2
types
Alpha- amatoxin
Beta-amatoxin
Phallodin
is
the
most potent
phallotoxin.
The symptoms of these toxins
include
Hypoglycemia
Liver
dystrophy
Kidney
failure
T
hese
t
ox
i
n
s
a
r
e
m
o
s
tly
m
a
k
e
t
h
e
p
e
rso
n
to
become
fatal.
g)
Coprine:
It is a toxon present in an edible mushroom called
coprinus
atramentanius.
It
r
esul
t
s
in
gastr
o
i
n
t
est
i
n
al
upse
ts
and
ot
her
discomforts in body.
This toxin is pathogenic to humans
when
these
particular mushrooms are taken along with
alcohol.
h)
Gyromitrin:
It is a deadly
poisonous
mycotoxin reported to
be
present
in fruiting bodies of basidiomycota genus
of
Helvella spp & Gyramitra
spp.
This toxin will
get
diluted and
disappeared
when
these mushrooms are parboiled two
or
three times
and the liquid discarded & mushroom becomes safer
to
eat.
Food Borne Infections:
These are caused by the ingestion
of
pathogenic
microorganisms that
penetrate
the intestinal mucosal membrane and
migrates
to other tissues for
multiplication.
Bacterial
Infections:
a)
Salmonellosis:
It is a common food borne infection caused by 1600
different strains of salmonella
spp.
The most important strain is Salmonella typhi which causes
typhoid.
These are
short(1-2
u meters),motile, gram-negative,
non
–
sporing
rods, aerobic and facultatively anaerobic
organisms.
They grow at temperature of
8
0
C-45
0
C.
Salmonellosis occurs by the ingestion of viable
cells
of
organisms
The occurrence
of
the
disease
is completely depend
on
resistance of the individual, type of strain
involved
and
number of bacteria
ingested
.
Epi
d
e
mi
o
l
o
gy:
The incubation period varies forms 6hours to
3days.
The symptoms are
nausea,
diarrhoea, abdominal pain,
vomiting and fever and in
some
cases
chill and
head
ache
.
Types
of
Food:
The food like contaminated meat
and
its products, egg
and its
products
, dessicated coconut ,ice creams
etc…
are responsible
for
spread
of
disease.
Control:
Regular checking of animal
whether
it is
contamination.
Avoiding cross-contamination.
Proper cooking of
food.
free
from
Cooling the prepared foods rapidly
below
7
0
C(or)held
at a temp . above
60
0
C.
b)
Shigellosis:
Shigellosis
is
caused by the organisms shigella.
Shigella
genus
has 4
groups
i)
shigella
sonnie
ii)
shigella
flexneri
iii)
shigella
boydii
iv)
shigella
dysenteriae
T
hes
e
a
r
e
no
n
-
mot
i
le,
no
n
-
sp
o
r
u
l
a
ti
n
g
,ae
r
ob
ic
and
facultatively anaerobic ,gram-negative
rods.
They grow at a temperature range
10
0
C-40
0
C.
mode
of
transmission:
Mode of transmission is from human to
human.
Epidemiology:
The incubation period is
from
1-7
days.
The symptoms are
diarrhoea
with blood , mucos and pus
in faecus , fever , nausea sometimes vomiting and
abdominal
cramps
Types
of
Food:
Major
out
break is
due
to contaminated
water.
Milk
,
Shelfish,
Row
vegetables,
salads
etc….
will
acts
as vehicles of infection
.
Control:
The food material which is the primary
carrier,
was to
be made to follow
strict personal
hygiene.
The
left
over food should
be chilled
rapidly(OR)
should be
held
at a temperature of
>40
0
C.
Cooking(or)reheating of food to safer
temperature
is
also very essential.
c)
Vibrio para
haemolyticus:
Vibrio para haemolyticus associated gastroenteritis is
the
name of infection caused by the
organism.
The
organism
facultatively
anaerobic
,
slightly
curved
,motile , gram-negative
rod.
It grows at a temperature range 0f
8
0
C-44
0
C.
Mode
of
transmission:
Mode of transmission is
from
contaminated food to
humans.
Epidemiology:
Incubation
period
is
from
12-24hrs
Symptoms are severe abdominal
pain
vomiting and
diarrhoea, leading to dehydration
and
fever.
Types
of
Food:
Crabs,
shrimps
and
certain fresh
water
fishes .
Control:
Though cooking of
sea
foods.
cooked food
from
Avoiding cross-contamination
of
raw
food.
Proper refrigeration of raw
sea
foods
d) Enteropathogenic E.Coli(
EPEC):
Enteropathogenic coil (E.coli) is an important
organism, its presence in food has
been
as an
indicator for faecal contamination in
water.
E.Coli are
short
,gram-negative,
non spore
forming,
motile, facultative anaerobic organisms.
They grow at temperature range of
7
0
C-43
0
C.
Mode
of
transmission:
Mode of transmission is from contaminated food to
humans
, infected
person
to healthy
persons.
Epidemiology:
The incubation period is
between
12-72
hours
T
he
sy
m
p
to
ms
i
ncl
u
d
e
ab
domi
nal
p
ai
n
,
b
l
oo
dy
diarrhea, vomiting, abdominal fever .
Types
of food
acting
as reservoirs:
Poultry, beef products ,
pork,
lamb, dairy
products
etc…
Control:
It is control by adopting strict
personal
hygiene
and good sanitary
practices.
Viral
Infections:
a)
Hepatitis Virus
(Hepatitis):
This virus cause infection hepatitis. This virus is
presumed
to replicate initially
in
the gastro
intestinal tract and then it spreads
primarily
to
liver cells (hepatic
cells).
Mode
of
transmission:
The
disease
is transmitted through faeco-oral
route.
Epidemiology:
Incubation
period
is between 15-50
days
Symptoms are jaundice yellowish-green white
of
eyes, skin and mucus
membrane
caused
by
deposition of bile sacks.
Types
of food
acting
as
reservoirs:
Shellfish from polluted water, fruits
and
vegetables , salads
etc…
Control:
Following proper personal
hygiene
practice
.
b)
Noro Virus(Norwalk
virus)
& Rota
virus:
Noro virus is also
called
as winter vomiting
bug.
T
hese
are
n
o
n
env
e
l
ope
d
vir
u
se
s
caus
i
ng
gastero enteritis or stomach
flu.
Mode
of
transmission:
The virus transmitted
from
humans
to
humans.
Epidemiology:
Incubation period is
between
12-48
hours.
Symptoms are vomiting , diarrhoea ,abdominal
pain,
head
ache,
nausea & occasionally
low
grade fever
Types
of Food
acting
as reservoirs:
Raw (OR) under cooked oysters & row fruits & vegetables
, contaminated water & beverages
etc.
Control:
Following
good hygienic practice for food
preparations.
Mai
n
t
a
i
n
i
n
g
good
s
tan
d
a
r
d
o
f
i
n
f
e
c
ti
o
n
cont
r
o
l
is
hospitals and nursing
homes.
c)
Polio
Virus(Poliomyelitis):
It is an enteric
virus.
T
his
virus
i
n
f
e
c
ts
a
pe
r
s
o
n
sp
i
n
al
co
r
d
,
caus
i
ng
paralysis.
Mode
of
transmission:
This virus transmitted by faeco-oral route
.
Epidemiology:
Incubation
period
is
7-21
days.
Symptoms are
fever
,
head
ache ,
nausea
, fatigue
sore
throat,pain
in
arms and
legs,
neck
stiffness.
Types
of
food:
Contaminated
water
& dairy
products,
raw
food
materials
etc….
Control:
Maintaining personal
hygiene
Giving
polio vaccine
etc….
Protozoan Infections:
Entamoeba
Hystolitica:
It causes disease called
Amoebiasis.
It is a
protozoan
organism.
Mode
of
Transmission:
Transmission
is
by
faceo-oral route
.
Types of
Food:
Contaminated food & water
etc.
Epidemiology:
years
when
Incubation
period
is from weeks to
untreated.
Symptoms are loose stools, mild abdominal pain,
fatigue,
loss of
appetite.
Control:
By maintaining
good
hygiene and proper sanitory
conditions the
disease
is
prevented
.
Food Borne Toxic
Infections:
These are caused by the injection of a large number
of
entero toxigenic strains of microorganism which multiple in
the intestine producing entero toxins in the
intestine
.
a)
Clostridium
perfringens:
It is a large , non-motile,gram-positive ,obligate anaerobic ,
spore
forming
rod
.
It will grow at a at a temperature range of
15
0
C-55
0
C.
Nature of Toxin:
The
strains
of
C.perfringens
are
classified
into
five
depend
i
n
g
o
n
t
h
e
type
o
f
t
ox
i
n
type
s(
A
to
E
)
,
produced.
Epidemiology:
The incubation period is
between
8
to
22
hours
Sy
m
p
to
ms
a
r
e
sev
e
r
e
ab
d
o
min
a
l
c
r
amps,
diaarhoea , vomiting
.
wa
t
er
Types
of
Food:
Food
such as raw meat &poultry, ready to eat
food
etc
.
Control:
The cooled food should be
held
be consumed as
early
as
possible.
The food should be
held
at temperature
above
56
0
C
or
higher,
if there if
there
is a delay in
consuming
.
The
food
should
be
cooled
rapidly and held below
7
0
C.
b)
Entero Toxigenic Escherichia
Coli(E.T.E.C):
This bacterium normally
use
in the lives in
the
intestine of
humans.
Some
of E.Coli
produces
special
living of
human
strains are toxigenic that
toxic which stimulation
the
intestines causing
excessive
fluid secretion thus producing
diarrhoea.
It is also called as travelers diarrhoea
.
Nature of Toxin:
ETEC produces
two
type of
toxin
Heat
–stable toxin(S
T)
Heat
–labile toxin(L
T)
Epidemiology:
The incubation period is
between
8-44
hrs.
The symptoms are fever,
nausea,
chills, loss
of
appetite,
head
ache, muscle ache and
some
times
chius
head
ache.
Types
of
Food:
Water, drinks,
raw
veggies.
Control:
Washing hands frequently.
Foo
d
should be properly
cooked.
c)
Cholera:
Caused
by the organism Vibrio
cholera.
It is aerobic , facultatively anaerobic, straight or slightly
curved, short,
gram
negative
rods
.
Nature of Toxin:
V. cholera produces
heat
sensitive entero toxin cohile
growing in
human
intestine.
Epidemiology:
Incubation
period
of cholera range from fewhours to 5
days.
The
symptoms
include
abrupt
onset
of
vomiting
&
waterly diarrhoea usually called
“rice
waterly
stools”.
Types
of
Food:
Contaminated water and contaminated
food.
Control:
Cholera is controlled by safe disposal of
sewage
and
also through supply of
protected
water.
d)
Listeriosis:
Lesteriosis
is
caused
by pathogenic bacterium Listeria
mono
cytogenes.
It is a gram positive, motile, non-sporing,
rod
shaped,
aerobic and
facultatively
anaerobic
rods.
Nature of Toxin:
The toxin produced is Listeriolysin
O(LLO)
which is a
core forming
toxin.
Epidemiology:
Incubation
period
is
between one
to
several
weeks.
The symptoms are meningitis or septicemia in pregnant
women.
Chills,
body
pains, vomiting,
diarrhoea.
Types
of
Food:
Milk
and
dairy
products,
meat
&
meat
products,
raw
veg’s, salads
etc.
e)
Yersinea Enterocoritica(Gastro
enteritis):
Ye
r
s
i
n
i
osi
s
is
an
i
n
f
e
c
ti
ou
s
d
i
seas
e
cau
s
ed
by
bacterium
Yersinia.
It is gram negative,
rod shaped
bacteria.
Nature of Toxin:
It
produces
enterotoxin which can resist the temp
of
100 degree celcius for 20
min.
Epidemiology:
Incubation
period
is
nearly
24
hrs.
Symptoms are abdominal pain,
fever,
and
diarrhoea.
The
abdominal
pain
in
this
case
resembles
“Appendicites”.
Types
of
Food:
D
ai
r
y
p
r
oduc
t
s
,
egg
prod
u
cts,
r
a
w
m
ea
t
,
pou
l
t
r
y
vegetables.
Control:
Proper cooking of
food.
Following proper
hygienic
conditions.
f)
Campylobacter
jejuni:
It is small, spiral, motile,
gram
negative,
rod
shaped
bacteria.
Nature of Toxin:
Distending
cytoletinal
toin(CDT) is
produced.
Epidemiology:
Incubation
period
ranges from
1-10
days.
The symptoms are abdominal cramps, diarrhoea,
fever.
Types
of
food:
Dressed chicken, raw milk, raw
sea
food.
Control:
Prevented by proper cooking
and
pasteurization
of
milk.
Temperature Control
on Food
Processing
:
Definition:
Temperature control is a set of procedures, strategies,
measurements,
and
conditions established to meet and maintain
the
standards and specifications of the given product
with
regarding
to
temperature.
Temperature control
in
food is assessed by extent
of
bacterial
growth.
Generally bacterial growth
in
food effected by 6
important factors:
i)
Food
F
ii)
Acidity
A
iii)
Time
T
iv)
Temp
T
v)
Oxygen
O
vi)
Moisture
M
Off
all
these 6 factors, time and temperature play a vital
role
in bacterial
growth.
At the extreme higher temperature and at extreme
low
temperature the bacterial growth
rate
will get rapidly
shows
down
or
gets stopped. So time required
for
spoiling
food
becomes
more
and
hence shelf
life
of food
increases.
The
food
which is subjected to temperature control
is called
TLS
food.
Temp
is vital for food safety
assurance
and
is
used
a)
To process food
products.
b)
To
give desired sensory characteristics
of
food.
c)
To control microbial
growth.
Many
food
safety management systems will design different
prerequisite programs for implementing
food
safety.
Eg: HACCP, ISO
etc.
One
of the important prerequisite programme
is
“Temperature Control
Programme”(TCP).
Temperature
range
of
different
foods:
Danger
zone:
It is a
temperature
range b/w 5
degree
to 6 degree Celcius in
which foods get easily spoiled because it is favourable for
growth of different
microorganisms.
Application of temperature
control:
Temperature helps to ensure the safety of food products
throughout
all
stages of
food
supply
chain.
It is a dominant
food
safety and quality control parameter
across supply
chain.
Types
of micro organsisms invaiding food with regarding to
temperature:
Destroying
the
spoilage
causing
microorganisms
in
the
major target
for
temperature
control.
Based on this microorganisms
are
Hyperthermophile (60 degrees
C
and
upwards)
Thermophile (optimal growth between
45 and 122
degrees)
Mesophile (20 and
45
degrees
C)
Psychrotrophs
(will
survive
at 0
degrees
C,
but prefer mesophilic
temperature
Psychrophiles (-15
and 10
degrees
C or
lower)
Addition of
Heat:
Use
of
temperature
b/w
90
degree-120
degree
may
act
as a kill factor against
MO’s
TEMPERATURE
PROCESSES TO
AVOID
MICRO ORGANISMS
Removal of
Heat:
Use of freezing and refrigiration
temperatures
(-20degree
to -40degree)
may
inhibits all chemical and biological
reactions.
Components
and
Equipments
of temperature control
programme
:
A facility should be established in temperature control
mechanisms to significantly minimize or prevent
the
growth of spoilage and pathogenic micro
organisms.
That facility must conduct the following activities as
appropriate to ensure the effectiveness of temperature
control.
Identifying the target
products,
Ingredients, additives and
raw materials for temp
control.
Defining optimal temperature conditions for such
foods
This
temperature
conditions should
not
decrease
the
nutritive value of
foods.
Eg: Baking, Pasteurization,
cold
storage.
Establishing appropriate temperature measurement and
monitoring devices
(Eg:
thermometer), recording
devices
(Eg: data loggers).
Such
systems are placed at various
critical stages of food supply chain where temperatures
is
necessary.
Taking
corrective actions outsides the reasonable control
limits
that may impact food
safety.
Reviewing
records
of
corrective
actions
taken
to
correct
a problem with a certain
period
of
time.
Food safety is crucial in modern food production to prevent foodborne illnesses. With advancements in technology and increased demand for processed foods, the need to ensure the safety and quality of food has become paramount. Factors affecting food safety include poor hygiene practices, contaminated water, and inadequate storage. Addressing these factors through food hygiene, personal hygiene of food handlers, and kitchen sanitation is vital for safeguarding public health.
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UNIT-I FOOD SAFETY AND HAZARDS Food safety Definition: Food safety is a scientific discipline describing Harvesting, Handling, Processing, Preparation, Storage and Marketing of food in different ways such that to prevent Food borne illness. Significance of Food Safety: Food safety and quality are important at the home level, but are critical in large scale food production and processing, and also where food is freshly prepared and served. In the past, many foods were processed at home. Advancement in technology and processing, larger per capita incomes and better purchasing power as well as increased consumer demand have led to a variety of products of processed foods, food for health / functional foods being manufactured. Safety of such foods needs to be assessed. Quality of food stuff, raw as well as processed is of public health concern and must be addressed. In the past decade, safety challenges faced globally as well as in India have changed significantly and issues related to food quality and food safety have gainedtremendous importance. A number of factors are responsible for this with fast changing lifestyles and eating habits, more people are eating outside their homes.
In commercial settings, foods are prepared in bulk handled by many persons, thus there are more chances of food getting contaminated. Further, food items are prepared many hours in advance, and may spoil if not stored appropriately There are many processed and packaged foods. Safety of these foods is important. Spices and condiments, oilseeds were processed at home in former times and purity of these were not a concern. In today s world, pre packaged individual spices, condiments, spice powders and mixes are in demand, especially in cities and metros. Quality of even raw food stuff besides processed foods is of public healthconcern and must be addressed. Logistics governing transport of bulk food is complex and there is a long gap between processing and consumption. Thus risk assessment and safety management during mass production and mass distribution is critical. Microbial adaptations, antibiotic resistance, altered human susceptibility and international travelling have all contributed to increasing incidence of food-borne microbial diseases. Nearly half of all known food-borne pathogens have been discovered during the past 25-30 years. There are still many food borne illnesses of unknown etiology. This is an issue of global public health concern and there is a need to detect, identify and recognize emerging pathogens and
establish internationally. active surveillance networks, nationally and Factors effecting Food Safety: Generally foods are basic building blocks of living things. But sometimes they will become major factor for occurrence of some healthrelated harmful situations. The foods become harmful to human health when they are combined with micro organisms or with other toxic substances. In food the harmful nature will be developed due to several reasons such as: In appropriate agricultural practices. Poor hygienic conditions at any stage of food processing. Lack of preventive controls during processing and preparation of food. In correct use of chemicals. Use of Contaminated contaminated water during food preparation. In appropriate storage. All the above reasons are kept under 3 factors: a) Food Hygiene b) Personal Hygiene of food handlers. c) Kitchen Sanitation. d) Food Hygiene: Many factors are responsible for decreasing hygienic quality of food. Under poor hygienic conditions the food get contaminated at any stage i.e from harvesting to marketing leading to development of potentially harmful conditionsin the food. This conditionis called Food Poisoning. raw materials and
b) Personal Hygiene of Food Handlers: Personal Hygiene plays a very important role processing stage of food change. Food processing stage is completely dependent on food handlers. It was reported that food processing workers are capable of spreading nearly 10,000 to 1,00000 micro organisms every minute. So the food handlers should be disease free and should maintain personal hygiene during processing of food otherwise it can lead to cross contamination. The handlers/ workers should avoid certain behavior like smoking, coughing, sneezing, chewing and eating at the production site. Food Handlers also should avoid wearing gold ornaments, they should not grow nails. The food workers shouldwear gloves, aprons, and also should cover their hair. c) Kitchen Sanitation/ Kitchen Hygiene: Another important factor in the provision of food safety is kitchen sanitation. The planning and interior design of kitchen should be constructed in such a way as to provide proper hygienic practices. Kitchen surfaces should be designed in such a way that the dust accumulated. Proper ventilation eliminate smoke, odors, Soot and other dirt particlesfrom the kitchen. Drainages in the kitchen should be easy to clean and shouldbe feasible for preventing Pestslike Rodents form enteringinto kitchen. in food materials should not get system is necessary to
Equipment in the kitchen should be cleaned and disinfected regularly. FOOD HAZARDS Definition: Hazards refer to conditions or contaminants in foods that can cause illness or injury. There are 3types of Hazards: A) PhysicalHazards B) Chemical Hazards C) Biological Hazards D)Physical Hazards: A physical hazard is nothing but any potential harmful extraneous matter which is not normally found in food. These hazards cause personal injuries to the consumer which are actually not life threatening but can cause personal discomfort to the consumer. Examples of physical hazards: Metal Fragments. Glass Particles. Wood Splinters. Rock Fragments. Stones. Bone Fragments (Meat & Poultry). These hazards may enter the food by either equipment failure or breakage. Routine inspections and maintenance of equipments is good practice. The physical hazards present in food are detected by Control equipment such as Magnet-for detecting Ferrous metals. Metal detectors-for detecting Ferrous and Non-Ferrous metals.
X-ray equipments-for all types of physical hazards. Screens-for separating obstacles by size in liquid foods. Aspirators-used for segregating obstacles by weight in liquid foods. Riffle boards-removal of stones from beans. Bone separator- for mechanical separation of meat. Employees of food processing industries should be aware of company policies with regarding to hazard prevention. B) Chemical Hazards: There are different types of chemical hazards associated with food a) Naturally occurring chemicals b) Intentionally added chemicals(food additives) c) Unintentional or incidental chemical additives. a) Naturally occurring chemicals: Naturally occurring chemical hazards are present in many foods. for ex: toxins found in many varieties of mushrooms and some sea foods. So the consumer is aware about the foods which he was consumingmay containthese toxins. Some of the naturally occurring chemical hazards are: Scombrotoxin-found in Fishes. Saxitoxin-found in Shellfishes. Ciguatoxin-found in Finfish. Cyclopeptide toxin-found in Mushrooms. b) Intentionally added chemicals: These are 2types: Direct food additives: i)These are the compounds which are commonly called as Preservatives. Ex: Nitrites, Sodium Benzoates, Sulphates etc.
ii) Additives such as food colours and nutritional additives(Vitamins) are also considered as direct food additives. Indirect food additives: It includes components like: Adhesives,Polymers, Sanitizers etc. c) Unintentionally chemicals: There are a number of unintentionally added chemicals which are added to foods mainly by agricultural processes. They are pesticides, fungicides, herbicides, antibioticsetc. These type of chemicals are also added to foods from environmentalsources. They are: added chemicals/Environmentally added C) BiologicalHazards: Definition: Biological Hazards are the micro-organisms or chemicals produced by the micro organisms in the food that pose a threat to human healthwhen it is consumed.
The consequences caused due to Biological Hazards are outbreak of diseases called food borne diseases. The micro organisms acting as biological hazards are bacteria, fungi, algae, virus, protozoa and parasites. Types of Food Borne Diseases: There are 3 types of FBD. Food Intoxications Food Infections Food Borne Toxic Infections. Food Intoxications: It involves toxic substances produced in the food by micro organisms before it is consumed. The most important bacterial food borne intoxications are: Bacterial Intoxications: a) Staphylococcal Poisoning (Staphylococcosis): This disease is caused by the ingestion of entero toxin formed in food during the growth of certain strains of Staphylococcusaureus organisms. This entero toxins causes a condition called Gastro enteritis i.e, inflammation of lining of intestinal tract in human beings. Staphylococcus aureus is a small (0.5-1.0mm in diameter), gram-positive, non-motile, non-spore forming, cocci. It is aerobic and facultative anaerobic having growing temperature range of 70C to 480Celsius. Nature of Toxin: S aureus produces 5 types of entero toxins such as A, B, C1, C2,D and E. The commonly identified toxins involved in disease outbreaks are A & D.
The toxin is heat stable and can withstand pasteurization temperatures upto 30 minutes. But the organism is heat labile and can be destroyed easily by pasteurization process. Epidemiology: The incubation period is 1-6 hrs and in most cases it is between 2-4 hrs. Types of Foods: The common foods responsible for Staphyolococcal outbreaks are raw milk, raw meat, bakery foods, poultry, eggs etc. Control: Keep the handling of cooked foods to a minimum. The prepared foods should be held at a temperature above 560C. Cooling the cooked foods rapidly in a shallow containers at a temperature below 70C. Processing the foods with in a time span of 1-2 hrs in which Staphylococci will be in Lag phase. Minimizing cross contamination from raw food to cooked food. b) Bacillus cereus poisoning: B.cereus can cause 2 different forms of food poisoning, which differ both in their incubation time and the symptoms they elicit in the victim. It is a large (3-5micrometer long & 1-5 micrometer width), gram positive, motile and spore forming rod.
It is an aerobic organism but also have the capacity to grow under anaerobic conditions. The strains of B.cereus can grow at a temperature range of 40 C to 450C. Nature of Toxin: Different B.cereus strains produces 2 different types of toxins. i)Diarrhoeagenic toxin which causes Diarrhoea. It is a heat sensitive toxin and destroyed within 30 minutes at 560C and in 20 minutes at 600C temperatures respectively. ii)Emetic (Vomiting) toxin which causes Nausea and vomiting in the person, 2-5 hrs after food ingestion. It can resist high temperatures i.eupto 1260C for 90 minutes. It also causes acute abdominal pain,fever, chills, body aches. Epidemiology: The incubation period is between 8-16 hrs and lasts for less than 24hrs. Types of Foods: This organism majorly invades foods like cereal dishes, milk and dairy products, mashed potatoes, Sauces, chicken soups, Spices etc. Control: The rice cooked for preparation of fried rice should be boiled in small quantities whenever required, dependingon the customer inflow
which helps in reducing the holding period of cooked rice. If the rice has to be cooked in large portions should be kept at a temperature not less than 630C, if it is not possible it is divided into small portions and is cooled quickly at a temperature of less than 70C. c)Clostridium botulinum(BOTULISM): Botulism is an extremely serious Neurological illness caused by the ingestion of improperly preserved canned foods containing the toxin called botulin C.botulinum. C.botulinum is an mesophilic, motile, gram positive, rod shaped bacteria having 4-8 micrometers in length and 0.9-1.2 micrometers in width. C.botulinum is a psychrotrophic organism which grows at a temperature less than 3.30C. But its spores can withstandhigher temperatures. produced by the organism obligate, anaerobic, Nature of Toxin: There are 8 types of toxins produced by C.botulinum and are designated as A, B, C1, C2,D, E, F & G. All the strains of C.botulinum do not produce single toxin but some strains produces mixed toxins. These toxins are called neuro toxins as they act up on peripheral nerves of involuntary muscles of the body.
Epidemiology: The incubation period of the disease ranges from 2 hrs to 14 days after ingestion of contaminatedfood. The signs and symptoms of the disease totally depends on type of the toxin ingested. The general symptoms are Nausea, Vomiting but occasionally Diarrhoea, Head ache, Dizzy ness, Constipation & Blurred vision. Type of food: It is mostly present in fish and its products, marine animals, meat, fruits and vegetables including mushrooms. The insufficiently heated canned and bottled foods are at high risk as they provide anaerobic conditions for the organism to grow. Control: The botulism can be prevented by killing C.botulinum spores in foods through the following steps: Processing Eliminating processed foods. Destroying the toxins by proper heating of processed foods before serving. Proper storage. Discarding the food that has developed the signs of spoilage. the recontamination of
Avoiding tasting of suspected food unless it is heated to 1000C. A heat process called botulinum cook is commonly recommended for low acid canned products. Fungal Intoxications(myco intoxications): The toxins produced by fungi are called Mycotoxins. a) Afla toxins: These are potent toxins produced by Aspergillus spp. Ex: A.flavus, A.oryzae, A.ochraceus etc This toxin is highly carcinogenic in nature which causes liver cancer in humans. It is also produced by Penicillium spp. Ex: Penicillium citrinum. Afla toxin mainly present in improperly stored staple foods such as cassava, chilli, peppers, cotton seeds, rice, peanuts,sweet corn etc, b) Ochratoxins: It is first isolated from filtrates of Aspergillus Ochraceus But recently it was discovered that, it is also produced by remaining Aspergillus spp and Penicillium spp Ochratoxin has different subtypes of this ochratoxin A (OTA) is highly potent. It causes nephrotoxicity and carcinogenicity. Ex: remal cancer It is related to a derivative of isocaumarin (phytochemical) but is linked with the L-Phenyl alcohol. It occurs in foods like coffee beans, peanuts, etc, contaminated with the above fungus.
c) Trichothecenes: It is produced by species of fusarium, cephalosporium, gyrothecium,Trichoderma,stachybotry s. There are nearly 30 different types of trichothecenes toxin out of which deoxynivalemolare common occurrence in foods. This is also known to cause hyperstrogenic syndrome. It is found to occur in foods like corn, wheat, barley, rice, veg s etc. T-2 toxin, nivalemol and d)Zearalenone: This toxinis produced by Fusarium spp. Ex: Fusariumgraminearum moniliforme It occurs mainly in maize. It has effects similar to trichothecenes. d)Patulin: It is produced by fungal strains like penicillium, Aspergillusetc. Ex: penicillium patulinum Penicillium expansumetc. It majorly occurs in apples(brown rot) & apple products, grapes, peaches, olives, apricots etc. It causes Neural syndromes, brain hemorrhage, lung & skin cancer etc, when we take contaminated food containingthis toxin. d)Amatoxins and Phallotoxins: These produced by poisonous mushrooms called Amanita Phalloides which is also calleddeath cap. two mycotoxins are considered to be
These two toxins are chemicallycyclopeptides. These are highly potent toxins and Amatoxin is highly potential toxin than phallotoxin Amatoxin is of 2 types Alpha-amatoxin Beta-amatoxin Phallodin is the most potent phallotoxin. The symptoms of these toxins include Hypoglycemia Liver dystrophy Kidney failure These toxins are mostly make the person to become fatal. g)Coprine: It is a toxon present in an edible mushroom called coprinus atramentanius. It results in gastrointestinal discomforts in body. This toxin is pathogenic to humans when these particular mushrooms are taken along with alcohol. upsets and other h)Gyromitrin: It is a deadly poisonous mycotoxin reported to be present in fruiting bodies of basidiomycota genus of Helvellaspp & Gyramitra spp. This toxin will get diluted and disappeared when these mushrooms are parboiled two or three times and the liquid discarded & mushroom becomes safer to eat.
Food Borne Infections: These are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal mucosal membrane and migrates to other tissuesfor multiplication. BacterialInfections: a) Salmonellosis: It is a common food borne infection caused by 1600 different strains of salmonella spp. The most important strain is Salmonella typhi which causes typhoid. These are short(1-2 u meters),motile, gram-negative, non sporing rods, aerobic and facultatively anaerobic organisms. They grow at temperature of 80C-450C. Salmonellosis occurs by the ingestion of viable cells of organisms The occurrence of the disease is completely depend on resistance of the individual, type of strain involved and number of bacteriaingested. Epidemiology: The incubation period varies forms 6hours to 3days. The symptoms are nausea, diarrhoea, abdominal pain, vomiting and fever and in some cases chill and head ache. Types of Food: The food like contaminated meat and its products, egg and its products , dessicatedcoconut ,ice creams etc are responsible for spread of disease. Control: Regular checking of animal whether it is contamination. Avoiding cross-contamination. Proper cooking of food. free from
Cooling the prepared foods rapidly below 70C(or)held at a temp . above 600C. b) Shigellosis: Shigellosis is caused by the organisms shigella. Shigella genus has 4 groups i) shigellasonnie ii) shigellaflexneri iii) shigellaboydii iv) shigelladysenteriae These are non-motile, non-sporulating ,aerobic and facultatively anaerobic ,gram-negative rods. They grow at a temperature range 100C-400C. mode of transmission: Mode of transmission is from human to human. Epidemiology: The incubation period is from 1-7 days. The symptoms are diarrhoea with blood , mucos and pus in faecus , fever , nausea sometimes vomiting and abdominal cramps Types of Food: Major out break is due to contaminated water. Milk , Shelfish, Row vegetables, salads etc . will acts as vehicles of infection . Control: The food material which is the primary carrier, was to be made to follow strict personal hygiene. The left over food should be chilled rapidly(OR) should be held at a temperature of >400C.
Cooking(or)reheating of food to safer temperature is also very essential. c) Vibrio para haemolyticus: Vibrio para haemolyticus associated gastroenteritis is the name of infection caused by the organism. The organism facultatively anaerobic , slightly curved ,motile , gram-negativerod. It grows at a temperature range 0f 80C-440C. Mode of transmission: Mode of transmission is from contaminated food to humans. Epidemiology: Incubation period is from 12-24hrs Symptoms are severe abdominal pain vomiting and diarrhoea, leading to dehydration and fever. Types of Food: Crabs, shrimps and certain fresh water fishes . Control: Though cooking of sea foods. Avoiding cross-contamination of raw food. Proper refrigeration of raw sea foods d) Enteropathogenic E.Coli( EPEC): Enteropathogenic organism, its presence in food has been as an indicator for faecal contamination in water. E.Coli are short ,gram-negative, non spore forming, motile, facultative anaerobic organisms. They grow at temperature range of 70C-430C. cooked food from coil (E.coli) is an important
Mode of transmission: Mode of transmission is from contaminated food to humans , infected person to healthy persons. Epidemiology: The incubation period is between 12-72 hours The symptoms include diarrhea, vomiting, abdominal fever . Types of food acting as reservoirs: Poultry, beef products , pork, lamb, dairy products etc Control: It is control by adopting strict personal hygiene and good sanitary practices. abdominal pain, bloody Viral Infections: a) Hepatitis Virus (Hepatitis): This virus cause infection hepatitis. This virus is presumed to replicate initially in the gastro intestinal tract and then it spreads primarily to liver cells (hepaticcells). Mode of transmission: The disease is transmitted through faeco-oral route. Epidemiology: Incubationperiod is between 15-50 days Symptoms are jaundice yellowish-green white of eyes, skin and mucus membrane caused by deposition of bile sacks. Types of food acting asreservoirs: Shellfish from polluted water, fruits vegetables , salads etc and
Control: Following proper personal hygiene practice. b) Noro Virus(Norwalk virus) & Rota virus: Noro virus is also called as winter vomiting bug. These are non enveloped viruses causing gastero enteritis or stomachflu. Mode of transmission: The virus transmitted from humans to humans. Epidemiology: Incubationperiod is between 12-48 hours. Symptoms are vomiting , diarrhoea ,abdominal pain, head ache, nausea & occasionally low grade fever Types of Food acting as reservoirs: Raw (OR) under cooked oysters & row fruits & vegetables , contaminatedwater & beverages etc. Control: Following good hygienic practice for food preparations. Maintaining good standard of infection control is hospitals and nursing homes. c) Polio Virus(Poliomyelitis): It is an enteric virus. This virus infects a person spinal cord, causing paralysis. Mode of transmission: This virus transmitted by faeco-oral route. Epidemiology: Incubation period is 7-21 days. Symptoms are fever , head ache , nausea , fatigue sore throat,pain in arms and legs, neck stiffness.
Types of food: Contaminated water & dairy products, rawfood materialsetc . Control: Maintaining personal hygiene Giving polio vaccine etc . Protozoan Infections: Entamoeba Hystolitica: It causes disease called Amoebiasis. It is a protozoan organism. Mode of Transmission: Transmission is by faceo-oral route. Types of Food: Contaminated food & water etc. Epidemiology: Incubation period is from weeks to untreated. Symptoms are loose stools, mild abdominal pain, fatigue, loss of appetite. years when Control: By maintaining good hygiene and proper sanitory conditions the disease is prevented.
Food Borne Toxic Infections: These are caused by the injection of a large number of entero toxigenic strains of microorganism which multiple in the intestine producingentero toxins in the intestine. a)Clostridium perfringens: It is a large , non-motile,gram-positive ,obligate anaerobic , spore forming rod . It will grow at a at a temperature range of 150C-550C. Nature of Toxin: The strains of C.perfringens are classified into five depending on the type of toxin types(A to E), produced. Epidemiology: The incubation period is between 8 to 22 hours Symptoms are severe diaarhoea , vomiting. abdominal cramps, water Types of Food: Food such as raw meat &poultry, ready to eat food etc. Control: The cooled food should be held be consumed as early as possible. The food should be held at temperature above 560C or higher,if there if there is a delay in consuming. The food should be cooled rapidly and held below 70C. b)Entero Toxigenic Escherichia Coli(E.T.E.C): This bacterium normally use in the lives in the intestine of humans. Some of E.Coli produces special living of human fluid secretion thus producingdiarrhoea. strains are toxigenic that toxic which stimulation the intestines causing excessive
Nature of Toxin: It is also called as travelers diarrhoea. ETEC produces two type of toxin Heat stable toxin(S T) Heat labile toxin(LT) Epidemiology: The incubation period is between 8-44 hrs. The symptoms are fever, nausea, chills, loss of appetite, head ache, muscle ache and sometimes chius headache. Types of Food: Water, drinks, raw veggies. Control: Washing hands frequently. Food should be properly cooked. c)Cholera: Caused by the organism Vibrio cholera. It is aerobic , facultatively anaerobic, straight or slightly curved, short, gram negativerods. Nature of Toxin: V. cholera produces heat sensitive entero toxin cohile growing in human intestine. Epidemiology: Incubation period of cholera range from fewhours to 5 days. The symptoms include abrupt onset of vomiting & waterly diarrhoea usually called rice waterly stools . Types of Food: Contaminated water and contaminated food. Control:
Cholera is controlled by safe disposal of sewage and also through supply of protected water. d)Listeriosis: Lesteriosis is caused by pathogenic bacterium Listeria mono cytogenes. It is a gram positive, motile, non-sporing, rod shaped, aerobic and facultatively anaerobicrods. Nature of Toxin: The toxin produced is Listeriolysin O(LLO) which is a core forming toxin. Epidemiology: Incubation period is between one to several weeks. The symptoms are meningitis or septicemia in pregnant women. Chills, body pains, vomiting, diarrhoea. Types of Food: Milk and dairy products, meat & meat products, raw veg s, saladsetc. e)Yersinea Enterocoritica(Gastro enteritis): Yersiniosis bacteriumYersinia. It is gram negative, rod shaped bacteria. Nature of Toxin: It produces enterotoxin which can resist the temp of 100 degree celcius for 20 min. Epidemiology: Incubation period is nearly 24 hrs. Symptoms are abdominal pain, fever, and diarrhoea. is an infectious disease caused by
The Appendicites . Types of Food: Dairy products, egg products, raw meat, poultry vegetables. Control: Proper cooking of food. Following proper hygienic conditions. f)Campylobacter jejuni: It is small, spiral, motile, gram negative, rod shaped bacteria. Nature of Toxin: Distending cytoletinal toin(CDT) is produced. abdominal pain in this case resembles Epidemiology: Incubation period ranges from 1-10 days. The symptoms are abdominal cramps, diarrhoea, fever. Types of food: Dressed chicken, raw milk, raw sea food. Control: Prevented by proper cooking and pasteurization of milk. Temperature Control on Food Processing: Definition: Temperature control is a set of procedures, strategies, measurements, and conditions established to meet and maintain the standards and specifications of the given product with regarding temperature. to Temperature control in food is assessed by extent of bacterial growth. Generally bacterial growth in food effected by 6 important factors:
i) ii) iii) iv) v) vi) Food Acidity Time Temp Oxygen Moisture F A T T O M Off all these 6 factors, time and temperature play a vital role in bacterial growth. At the extreme higher temperature and at extreme low temperature the bacterial growth rate will get rapidly shows down or gets stopped. So time required for spoiling food becomes more and hence shelf life of food increases. The food which is subjected to temperature control is called TLS food. Temp is vital for food safety assurance and is used a) To process food products. b) To give desired sensory characteristics of food. c) To control microbial growth. Many food safety management systems will design different prerequisite programs for implementing food safety. Eg: HACCP, ISO etc. One of the important prerequisite programme is Temperature Control Programme (TCP).
Temperature range of different foods: Danger zone: It is a temperature range b/w 5 degree to 6 degree Celcius in which foods get easily spoiled because it is favourable for growth of different microorganisms. Application of temperature control: Temperature helps to ensure the safety of food products throughout all stages of food supply chain.
It is a dominant food safety and quality control parameter across supply chain. Types of micro organsisms invaiding food with regarding to temperature: Destroying the spoilage causing microorganisms in the major target for temperature control. Based on this microorganisms are Hyperthermophile (60 degrees C and upwards) Thermophile (optimal growth between 45 and 122 degrees) Mesophile (20 and 45 degrees C) Psychrotrophs (will survive at 0 degrees C, but prefer mesophilic temperature Psychrophiles (-15 and 10 degrees C or lower) Addition of Heat: Use of temperature b/w 90 degree-120 degree may act as a kill factor against MO s TEMPERATURE PROCESSES TO AVOID MICRO ORGANISMS Removal of Heat: Use of freezing and refrigiration temperatures (-20degree to -40degree) may inhibits all chemical and biological reactions. Components programme: and Equipments of temperature control A facility should be established in temperature control mechanisms to significantly minimize or prevent the growth of spoilage and pathogenicmicro organisms.
That facility must conduct the following activities as appropriate to ensure the effectiveness of temperature control. Identifying the target products, Ingredients, additives and raw materials for temp control. Definingoptimaltemperature conditionsfor such foods This temperature conditions should not decrease the nutritive value of foods. Eg: Baking, Pasteurization, cold storage. Establishing appropriate temperature measurement and monitoring devices (Eg: thermometer), recording devices (Eg: data loggers). Such systems are placed at various critical stages of food supply chain where temperatures is necessary. Taking corrective actions outsides the reasonable control limits that may impact food safety. Reviewing records of corrective actions taken to correct a problem with a certain period of time.
