Hazards To Food Safety

HAZARDS TO FOOD SAFETY: LESSON 3
General Symptoms of Foodborne Illnesses
 Headache
 Nausea
 Vomiting
 Dehydration
 Abdominal pain
 Diarrhea
 Fatigue
 Fever
When a living, disease-causing microorganism is eaten along with a food, it can cause a foodborne
infection. After ingestion, the organism burrows into the lining of the victim's digestive tract and begins
to grow in number”.
3 CLASSIFICATIONS OF FOODBORNE ILLNESSES
Onset Time
Is the number of hours between the time a person eats contaminated food and when they first show
symptoms of the disease. Individual onsets vary depending on factors such as age, health status, body
weight and the amount of contaminant ingested with the food.
4 TYPES OF HAZARDS
Bacteria:
 Bacteria (under Biological hazard classification) is reported in most cases of F&B industry-related
hazards.
 All bacteria exist in a vegetative state. Vegetative cells grow, reproduce, and produce waste just
like other living organism.
 Some bacteria have the ability to form spore. Spores help bacteria survive when their
environment is too hot, cold, dry, acidic or when there is not enough food. Spores are not able
to grow or reproduce.
CLASSIFICATIONS OF BACTERIA (F&B Industry)
Spoilage Bacteria
 Degrade (break down) foods so that they look, taste and smell bad. They reduce the quality of
food to unacceptable levels.
Pathogenic Bacteria
 Are disease-causing microorganisms that can make people ill if they or their toxins are
consumed with food.
Bacterial Growth
 The reproduction of bacteria and an increase in the number of organisms.
Binary Fusion
 A process which bacteria reproduce when one bacterial cell divide to form new cells.
Conditions for Bacterial Multiplication:
Food
o High in protein and Carbohydrates
Acid
o Mildly acid environment of pH of 4.6 - 7.0
Temperature
o Between 41°F (5°C) and 135°F (57°C)
Time
o Around four hours
Oxygen
o Depending on the type of bacteria (with Oxygen or without 0 or both)

Moisture
o Water activity greater than 0.85

o Water activity is equal to equilibrium relative humidity divided by 100: (a w = ERH/100) where
ERH is the equilibrium relative humidity (%).
Phases of Bacterial Growth:
Potentially Hazardous Food (PHF):
Some types of foods have the ability to support the rapid and progressive growth of infectious and
toxin-producing microorganism Usually: high in protein or carbohydrates / have a pH above 4.6 / have a
water activity above 8.5.
Common examples of PHF:
1. Red meats
2. Poultry
3. Raw Shell Eggs
4. Fish & Shellfish
5. Dairy Products
6. Others: Vegetables, Cooked rice or potatoes, refried beans & fruits such as cut cantaloupe.
Ready-to-eat Foods:
Foods items that are edible without washing, cooking, or additional preparation by the consumer or by
the food establishment. These foods can become contaminated if not handled properly.
Examples:
1. Luncheon meats
2. Fruits and vegetables
3. Salad items
4. Hotdogs
5. Hard-boiled eggs
Foodborne Illness Caused by Bacteria:
 Spore-forming
- Enable a cell to survive environmental stress such as cooking, freezing, drying & high salt.
 Non-Spore forming
- Easily destroyed by proper cooking Spores are not harmful if ingested, except in a baby's
digestive system. If a spore turns into a vegetative cell, the vegetative cell can grow in the food
and cause illness if eaten. Spore forming bacteria found in foods grown in soil like: Vegetables /
Spices / Animal Products.
Foodborne Illness Caused by Chemicals:
 Chemical hazards are usually classified as either naturally occurring or man-made chemicals.
 Naturally-Occuring Chemicals
o Include toxins that are produced by a biological organism.
 Allergens, Ciguatoxin, Mycotoxin, Scombrotoxin, Shellfish Toxin
Added Man-made chemicals
Include substances that are added, intentionally or accidentally, to a food during processing.
 Cleaning solutions and sanitary supplies

 Food additives
 Pesticides- Leave residues on fruits and vegetables and can usually be removed by a vigorous
washing procedure.
 Chemicals from containers or food-contact surfaces of inferior metal that are misused may lead
to heavy-metal or inferior -metal poisoning (cadmium, copper, lead, galvanized metals, etc.)
Foodborne Illnesses caused by Physical Hazards
 Physical Hazards
o Are foreign objects in food that can cause illness and injury
Fragments of glasses
Fragments of glasses

 Metal shavings
 Human hair And Jewellery
 Bandages
 Stones, rocks or wood particles
 Staple wires

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HAZARDS TO FOOD SAFETY: LESSON 3

General Symptoms of Foodborne Illnesses

3 CLASSIFICATIONS OF FOODBORNE ILLNESSES

CLASSIFICATIONS OF BACTERIA (F&B Industry)

 The reproduction of bacteria and an increase in the number of organisms.

Conditions for Bacterial Multiplication:

o High in protein and Carbohydrates

o Mildly acid environment of pH of 4.6 - 7.0

o Between 41°F (5°C) and 135°F (57°C)

o Around four hours

o Depending on the type of bacteria (with Oxygen or without 0 or both)

o Water activity greater than 0.85

Phases of Bacterial Growth:

Potentially Hazardous Food (PHF):

Common examples of PHF:

Added Man-made chemicals

 Cleaning solutions and sanitary supplies

Foodborne Illnesses caused by Physical Hazards

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