Food safety hazards can include

The type and magnitude of microbial growth is determined in part by the nature of the food, package conditions and storage environment. Reference: Food-related Illness Health Canada. Bacteria are single-celled microorganisms that exist in a range of habitats and can be free-living e.

The principal bacteria associated with food borne illnesses include:. These illnesses can take the form of infection or intoxication, or both. Infectious microorganisms are detrimental to their host through mechanisms which crowd out beneficial microorganisms, use up host resources, and destroy host tissue. A food-borne illness caused by an infection can take days or weeks to manifest which often makes it difficult to identify the causative agent.

On the other hand, illness caused by intoxication often occurs within hours of consuming the suspect food. Intoxications are caused by toxins that are produced by the microorganism, either in the food itself or after ingestion.

In contrast to other microorganisms, active viruses consist of unique sections of DNA or RNA enclosed in a thin coat of protein, and cannot exist independently of their living hosts. They reproduce by inserting themselves into a host cell and altering the function of that cell to replicate the component pieces that make up the virus. Viruses commonly associated with food safety issues include:. Viruses are typically introduced into food either through poor handling practices by people infected with the virus i.

A parasite is any organism which obtains nourishment from its host organism in order to grow and reproduce. Unlike symbiotic organisms, which reciprocate by supplying their hosts with other resources the host would not otherwise be able to find, parasites do not supply the host with any resources, usually to the detriment of the host.

Parasites commonly associated with food-borne illnesses include:. Parasites enter food through similar means as viruses i. Other biological food safety hazards not belonging to the above mentioned categories include prions, also known as proteinaceous infectious particles, which are infectious agents made of protein.

They are known to cause a number of diseases that affect both humans and animals. It is also known as a transmissible spongiform encephalopathy TSE.

Other TSE s include scrapie in sheep and chronic wasting disease in deer and elk. Creutzfeldt-Jakob disease in humans is thought to be caused by consuming cattle infected with BSE. Although the exact cause of BSE is unknown, it is associated with the presence of prions.

There is no treatment or vaccine currently available for the disease. Chemical hazards occur when chemicals are present in foods at levels that can be hazardous to humans. Contamination may occur through various pathways:. Mycotoxins are natural toxins which are produced by fungi and can be toxic to humans and animals.

They are formed by moulds which grow on crops and foods under certain conditions. There are number of mycotoxins present in the environment but only a few are found in foods and they are usually associated with particular field crops like corn. The most prominent mycotoxins which cause health concerns in humans are aflatoxin, deoxynivalenol, ochratoxin, fumonisin and patulin.

Reference: Natural Toxins — Health Canada. Aflatoxin is produced by the mould Aspergillus flavus. Commodities which have a high potential for contamination with aflatoxin include tree nuts, peanuts, peanut butter, figs and corn. It should be noted that contaminated feed can lead to elevated levels in milk as well. The proliferation of Aspergillus and the corresponding production of aflatoxin are affected by drought during the growing season and high humidity during storage.

Deoxynivalenol DON is produced by various species of mould, most notably, Fusarium graminearum and F. Fusarium species are widely dispersed and their toxins reportedly occur in a wide variety of cereals, grains and in animal feeds.

DON is classified in the trichothecene family of mycotoxins, a metabolite most commonly found in crops, such as wheat, barley and corn. DON is not known to be carcinogenic. However it is a potent inhibitor of protein and DNA synthesis and is known to have immunosuppressive and cytotoxic effects. Symptoms observed as a result of human exposure to these toxins are vomiting, dermatitis, cough and rhinitis.

Ochratoxin A OTA is a toxic metabolite formed by Aspergillus ochraceus, Penicillium verrucosum and other mould species. It is one of the most commonly occurring mycotoxins in improperly stored food.

OTA has been found in corn, peanuts and decaying vegetation. It has also been found in mouldy cereals such as wheat, rye, barley, oats, and other commodities, including bread, flour, beans, peas, rice, and coffee and in samples of meat where the slaughtered animal may have consumed feed contaminated with OTA.

Ochratoxin A is a human carcinogen which has also been found to cause lesions as well as teratogenic and neurotoxic effects. Fumonisin is a toxin produced by various species of mould, most notably Fusarium verticilloides and Fusarium proliferatum. Fumonisin is one of the most frequent mycotoxins found in corn.

High levels of fumonisin are associated with hot and dry weather, followed by a period of high humidity. Fumonisin causes two animal diseases: porcine pig pulmonary edema and leukoencephalomalacia in horses. This mycotoxin is a concern for humans as there is evidence to suggest it may be carcinogenic, causing oesophageal and liver cancers, and may contribute to neural tube defects in babies. Patulin is a toxic chemical produced by various mould species including Penicillium spp.

Patulin can be found in mouldy fruits i. The use of mouldy fruit increases the likelihood of patulin contamination in juices or ciders. Patulin is known to be genotoxic, causing damage to DNA and chromosomes, which has led to theories that it may be carcinogenic.

Natural toxins are biochemical compounds produced by plants in response to certain conditions or stressors. Potatoes can contain natural toxins called glycoalkaloids. These toxins are formed in response to stresses such as UV light and damage such as bruising , and cannot be destroyed by cooking. Toxin concentrations are highest in the peel and sprout of the potatoes and can be seen as a characteristic green color on those parts.

Exposure to glycoalkaloids can cause acute toxic effects such as burning in the mouth, diarrhoea, severe stomach ache, vomiting and gastrointestinal irritation. Death from glycoalkaloid poisoning is rare. Marine toxins are a group of toxins that sometimes accumulate in fish and shellfish. There are two sources of marine toxins:.

When certain fish, especially scombroid fish i. Histidine, a naturally-occurring amino acid, is converted into histamine by an enzyme produced by certain bacteria during decomposition. Histamine, in small doses, is necessary for the proper functioning of the human immune system.

However, histamine in higher does may trigger severe reactions when consumed similar to those seen in allergic reactions such as rash, nausea, vomiting, diarrhoea, headache, dizziness, burning throat, stomach pain and itchy skin. The presence of high levels of histamine indicates that decomposition has occurred, even if the decomposition is not obvious.

Toxic amounts of histamine can form before a fish smells or tastes bad. As this typically only occurs in scombroid fish, this is called Scombroid Poisoning. Many marine toxins are produced by and can accumulate in fish and shellfish if they ingest certain types of algae. Environmental contaminants are chemicals that accidentally or deliberately enter the environment, often, but not always, as a result of human activities.

Some of these contaminants may have been manufactured for industrial use and because they are very stable, they do not break down easily. If released to the environment, these contaminants may enter the food chain. Other environmental contaminants are naturally-occurring chemicals, but industrial activity may increase their mobility or increase the amount available to circulate in the environment, allowing them to enter the food chain at higher levels than would otherwise occur.

Some examples of environmental contaminants include lead, arsenic, bromates, dioxins, furans, mercury and polychlorinated biphenols PCBs. Division 15 Table 1 of the FDA contains maximum limits for some environmental contaminants in specific commodities. Reference: Environmental Contaminants — Health Canada.

Arsenic is a naturally occurring element widely distributed in the earth's crust and is generally found in trace quantities in soil, rock, water and air. Naturally occurring physical hazards can enter food during harvest and can remain after processing.

That is why you will often see a label warning consumers that it is a natural product and some physical hazards may remain, e. Allergenic hazards are those that are caused by allergens in the foods we eat.

Allergens are proteins that can cause severe and dangerous reactions in some people. When someone eats a food that contains an allergen that they are allergic to, it produces an abnormal immune response in the body. This response can produce mildly irritating symptoms for some people. However, in others, it can trigger anaphylaxis which can be a life-threatening reaction. Allergic reactions must not be confused with food intolerances. Unfortunately, there have been many cases over the last few years where people have died from severe food allergies.

A person who is allergic to certain ingredients does not have to eat vast amounts for them to suffer a life-threatening reaction. Some people can get extremely ill from the smallest quantities.

Therefore, food businesses must ensure that allergens are identified and strictly controlled. There are 14 allergens recognised by EU law as being the most prevalent and more likely to cause a reaction. By law, food businesses must inform consumers if any of the 14 allergens are used in their food and drink products. These allergens are used in an array of different foods. They are standalone foods but are also ingredients in manufactured, restaurant and takeaway foods.

Allergens are likely to enter food as a result of cross-contact, which is very similar to cross-contamination. The hazards you have looked at earlier in the unit can also enter our foods as a result of cross-contamination. It is caused by the unintentional transfer of contaminants from various sources to the foods we eat.

Like biological hazards, chemical contaminants can also be transferred to food, for example:. Cross-contamination is also possible with physical hazards, where objects can pass to food from other foods, equipment and people. It is less likely than the other contaminants, but it is still a risk. Products containing allergens are often unintentionally transferred to allergen-free ones, which is known as cross-contact. As you have seen earlier in the unit, this could result in fatalities if someone has a severe allergic reaction.

Allergen cross-contact is not affected by cooking. Therefore, it does not reduce the risks of an allergic reaction. Also, someone could have a severe reaction to the smallest trace amounts of allergen. Therefore, extreme care must be taken to ensure that cross-contact does not happen.

HACCP aims to control food safety hazards, cross-contamination and cross-contact. Megan has worked with CPD since August , she is in charge of content production, as well as planning and delegating tasks. Megan is currently studying for her Business Administration Level 3 qualification. Outside of work Megan loves to venture to different places and eateries as well as spending quality time with friends and family.

Knowledge Base » Food Hygiene » What are the hazards in the food industry? In this article. There are four different types of food safety hazard, which are:. Biological hazards. Microorganisms include:. Bacteria, e. Fungi, e. Viruses, e. Parasites, e. Foodborne illnesses. Food poisoning microorganisms. It is usually caused by bacteria and viruses, for example:.

Salmonella — These bacteria that are found in a wide variety of foods, e. It can cause an infection known as salmonellosis. These bacteria are responsible for most food poisoning cases. Escherichia coli E. They can cause listeriosis, which is a serious infection. Norovirus — This is a virus that is also known as the winter vomiting bug. It is spread by humans to food and drinks, usually through poor hygiene practices.

It is found in shellfish, leafy vegetables, fruit and ready-to-eat foods. Campylobacter — These bacteria are found in raw or undercooked poultry, unpasteurised dairy products and untreated water.

They can cause an infection known as campylobacteriosis. Clostridium perfringens — These bacteria are common in the environment. They are typically found in beef, poultry, casseroles and gravies. Chemical hazards. Some examples of chemical hazards are this list is not exhaustive :.

For example:. Mycotoxins — Produced by fungi. Aflatoxins — Found in peanuts, tree nuts and corn. Ochratoxins — Found in vine fruits such as currants, raisins and sultanas. Marine toxins — Found in fish and shellfish. Natural toxins — Produced by plants, e. Bacterial toxins — Produced by bacteria such as E. Unintentionally added chemicals. These are chemical hazards resulting from accidental contamination.

Agricultural chemicals, e. Veterinary drugs used to control and prevent illnesses in animals, e. The immune system reacts to particular proteins in foods which the body considers harmful, the symptoms can be frightening, involving difficulty breathing, swelling of the tongue and a skin rash. Therefore, it is important to understand and identify the types of hazards which exist during the food production journey, to ensure that consumer health and safety is protected as far as possible.

We promise not to spam you, or share your details with any 3rd parties. How are Food Hygiene Ratings Calculated? How is Food Poisoning Caused? Registered Company No. Website designed and developed by Cuttlefish. Search our courses. DeltaNet International. Testimonials Why Choose DeltaNet? Get in Touch. What are the Hazards of Food Safety? What types of food hazards are there? Biological Hazards Microorganisms, such as bacteria and viruses, contaminate food and produce serious toxins on the food, which lead to unpleasant illnesses.