HYGIENIC ASPECTS OF FOOD PREMISES - BIOLOGICAL AND CHEMICAL HAZARDS (EZEKIEL TAN)

Biological Hazards

Microorganisms are organisms that are too small to be seen through naked eye. Microorganisms can be found in almost everywhere including air, water, and grass or even on the pantry table. Microorganisms are classified into different groups. A few groups important in foods include yeasts, molds, bacteria, viruses and protozoa. Since microorganisms are so common in Food and Beverage Businesses, it is important to understand how to prevent them and how to inactivate or destroy them. Only a few microbes pose hazards to humans. Many microorganisms are beneficial to some food products. For example, certain kinds of yeast, moulds and bacteria help make cheese, sour cream, yogurt and other fermented dairy products. Certain kinds of yeast are used in making beer, wine and other fermented beverages, and they wouldn’t cause any problems to our health.

Microorganisms require air, light, oxygen and water to survive and reproduce.  When microorganisms reproduce, it actually produces other by products such as carbon dioxide, acids and flavors which is required by the production of bread. However, when the same type of microbes or yeast grows in a fruit juice, it would cause food spoilage and such spoilage is undesirable which companies of fruit juices would want to avoid.  In addition, some types of by-products are actually toxic and can cause disease. This shows that it is one type of Biological hazard in food and beverage business.

Another type of biological hazard is the Bacteria hazard. Bacterial hazards known as bacteria that occur in food which may cause illness in humans, either by infection or intoxication. Foodborne infections are consuming bacteria that will start to grow within the body. They differ from food-borne intoxication, which is a condition caused by swallowing preformed toxins (example such as toxins produced by microorganisms in the food before it is eaten). Bacterial hazards can also be grouped into 2 types which is sporeformers and nonsporeformers. Certain types of bacteria (e.g., Clostridium and Bacillus spp.) pass through a dormant stage which is known as the spore. Although the microorganism exists as a spore, it is very resistant to chemicals, heat and other treatments that would normally be lethal to nonsporeforming bacteria. When the bacteria are dormant, spores are not hazardous as they remains as spores. However, if they survive a processing step designed to kill nonsporeforming bacteria, they may become a hazard in the food if they are allowed to reproduce. When sporeformers are included in the process, steps used to control them are often much more severe than nonsporeformers.

Some Examples of the harmful microorganisms are

Picture of Clostridium Botulinum

-Clostridium botulinum which causes an intoxication that affects the central nervous system and causes shortness of breath, blurred vision, loss of motor capabilities and death.

Picture of Listeria monocytogenes

-Listeria monocytogenes which causes an infection with mild flulike symptoms. Severe forms of listeriosis are possible in people who have weak immune systems, causing septicemia, meningitis, encephalitis and stillbirths.

Picture of Salmonella spp- Salmonella spp which would cause an infection with symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache. Death is possible in people with weak immune systems.

Chemical Hazards

Chemical hazards can be separated into three categories:

Naturally occurring chemicals, intentionally added chemicals, unintentionally or incidentally added chemicals.

Firstly, naturally occurring chemicals are derived from a variety of plants, animals or microorganisms. In most cases, these naturally occurring chemicals are found before or during harvesting period. Although many naturally occurring toxins are biological in origin, this is counted as chemical hazard. Some examples are

- Certain fish species when spoilage of certain species of fish can (e.g., tuna, mahi-mahi) might result in production of toxic levels of histamine and related compounds.

-Nuts, certain seafood varieties or species which can produce an allergic reaction in more sensitive people.

-Certain corn moulds that grow on corn can create toxins (e.g., aflatoxin).

- Mollusk and shellfish when organisms and plants upon which they feed can produce a toxin, such as domoic acid, that affect people but not shellfish.

Secondly, intentionally added chemicals are intentionally added to food at some point during the food’s growth and distribution. These chemicals are safe when used at established safe levels but can be dangerous when those levels are exceeded. Some examples are

-D&C Yellow No. 5 which can produce an allergic-type reaction in (food coloring) sensitive people.

-Sodium nitrite which can be toxic in high concentrations. (preservative)

-Vitamin A which can be toxic in high concentrations. (nutrient supplement)

-Sulfating agents which can cause allergic-type reaction in (preservative) sensitive people.

Thirdly, unintentionally or incidentally added chemicals can become part of a food which is added accidentally. These chemicals might already be in a food ingredient when it is received. For example, certain seafood might contain some antibiotics. Packaging materials that has contact with ingredients or the product can be a source, such as sanitizers or inks. Most incidental chemicals have no effect on food safety, and others are only a concern if they are present in too high an amount. Some chemicals might also be detergents or insect repellents.

Some examples are

-Agricultural chemicals like pesticides which can be acutely toxic if present at high levels and may cause health risks with long-term exposure.

-Cleaning chemicals like acid which can cause chemical burns if present in food at high levels.  Sometimes when used for cleaning the plates and the soaps when not cleaned properly, it would actually cause food poisoning as well.

Picture 1 - Detergent used in washing of table cloths.    











Picture 2 - Bleach and table sanitiser

Picture 3 - Dish washing liquid

-Maintenance chemicals like paint or lubricants that are not approved for food use and may be toxic.

Picture 4- Stainless steel polisher