Food Safety 3 - Exam 3 PDF

Preview

Summary

FSHN 440 UH Manoa...

Description

CHEMICAL HAZARD OF FOODS Bvcxz - immune response  OCCURANCE o Naturally occurring -> food allergens, poisonous fish, biological toxins o Man – made -> cleaning solutions, pesticides, food additives

 FOOD ALLERGY o o o o o o o o

An abnormal response of the immune system to an otherwise harmless food Protein based >160 associated foods Exaturated immune system The immune system mistakenly believes that the food is harmful to body Send out antibodies Release anti histamine (allergy immediator) to attack the harmful food Causing allergic reactions

 IMMUNOLOGICAL CONCEPT o Human body has defense mechanism to fight off pathogens and toxic foreign substance  Antigen on foreign substance  Antibody produced, bind to antigen, destroy it o Allergy is antigen – antibody reaction

 SEVERE REACTIONS o Anaphylaxis  Life – threatening allergic reactions involving many parts of the body  Majorly occurred  Mouth  Respiratory  Cardiovascular  PREVELANCE o Became more common in developed countries o In US  2.5 % adults  6% children  140 deaths/ year  OCCURANCE o May occur within minutes to hours after ingestion o Almost Every food can potentially cause a reaction o Some food can cause different symptoms on difference individual 1

 FOOD ASSOCIATED WITH ALLERGIES o o o o o o o o

Peanuts Tree nuts Wheat Soy Fish Shellfish (most severe) – 90% of allergies Eggs Milk

 TRESHOLD o Mg, very small amount in foods  ALLERGIC PROTEINS o No common structural features o Antigenic determinants, part of proteins, made of amino acid that causing  Heat stable  Resistance to digestion  ACCIDENTAL EXPOSURES o Innacurate labeling o Not reading label o Cross – contamination  PREVENTION o No cure for food allergy o Complete avoidance o Properly label ingredients in packaged food o Reduce cross contaminations  Washing hands  Washing utensils  DIFF BETWEEN MILK ALLERGY AND MILK INTOLERANCE o INTOLERANCE =  must in more amount,  not enough enzyme lactase to breakdown lactose.  Bloating, diarrhea.  Cure – take enzyme / buy lactose free milk , help the individual to rebuilt the bacteria – feed them with prebiotics o ALLERGY =  small amount can cause the allergy,  can be much more dangerous. 2



Can cause symp in the whole body; skin rash/asthma/ aleficnastis (cardiovascular problem), more severe  NO CURE, avoid milk o Diff in mechanism, symp, severity, cure

SCOMBROTOXINS / histamine  Found in group of fish that inhabitant in the upper layer of the open sea o Tuna, mackerel o Contains high levels of histidine o How it produce in the body = HISTIDINE (amino acid) – DECARBOXYLASE (from bacteria) – HISTAMINE (no carboxyl group)  Triggered= enzyme by the bacteria  Dari histidine jadi histamine  Histamine – forming bacteria – spoilage bacteria o Morganella morganii o Enterobacter aerogenes o Photobacterium damselae - mesophilic o Hafnia alvei – psychotrophic bacteria  PREVENT o Control the enzyme produced by the bacteria  SCOMBROID FISH POISONING CAUSE o Temperature/ time abused fish o Histamine is a heat – stable toxin o 8000 cases/ year o Other food = cheese contain histamine, if the histidine meet the bacteria, the bacteria can decarboxylase  SCOMBROID FISH POISONING CHARACTERISTICS o Onset = 1 – 3 min o Dizziness, burning feeling in the mouth, rash, itching, runny nose, headache o Lost of muscle control o Duration = 8 – 12 h o FDA guideline: 50 ppm o Treatment  Antihistamine  Can block the chemical o Control  TEMPERATURE  Proper chilling and temperature control

3

MYCOTOXINS  Mycology = sience study about fungi  FUNGI o Eukaryotic – have real nuclear o Larger cell o Rigid cell wall – made from peptidoglycan  They have chitin and glucans that make the cell wall more strong  Yeast  Mold – multicellular

 MOLDS 2 structures: o Mycelium      

Vegetative structure Cottony filamentous hypha Absorb nutrients Loose net form of the filamentous hypha It can absorb the nutrients that support the growth of the molds The color is diff, some are green, white, yellow

o Conidiophore     

  

Fruiting body Type of spore Reproduction structure Formed in the tip of hypha Where conidia  Not as resistant as endospores  Easily spread Rhizopus bentuknya kayak korek api, d surfacenya kepalanya ada konidia titik titik Aspergillus juga spherical sama kayak Rhizopus. Tapi dia kondianya kayak rambut bulet2 diatas kepalanya IMPORTANT buat bisa differentiate different molds very quickly.

o Life cycle of penicillium  

First antibiotic found because of this species ew Have a broom - / fan like conidiophore

o SPORES   4

Molds can grow in the field or during storage of grains Diff molds have diff color because the conidia

o MOLD GROWTH   

Aerobic High carbohydrate Resist extreme conditions  Low temperature  Low Aw, as low as 0.6  Acidic, as low as 1.0 o Orange = acid + high in sugar (carbs)  Not very competitive, doubling time range from 7 – 10 hours even in an optimal condition  In certain condition, if the env not optimal for bacteria, it can still support the live of molds

o MYCOTOXINS 

Aflatoxins  Most dangerous toxins produced by molds  Group of toxin with similar structure  All bacteria toxin are peptides of protein. All contain peptide bonds. In aflatoxins, THERE ARE NO PEPTIDES. Theres not even a nitrogen  Heat stable  B1, fluorescence blue color  G1, green color  M1, from milk –

o MYCOTOXINS PRODUCTION 

Depends on  Mold species and strains  Storage temperature and moisture, the warmer and the higher moisture – most favorable  Length of storage – time is an important factor o MOLDS IS NOT THE SAME AS MYCOTOXINS

o TOXINS PRODUCED BY MOLDS 1. AFLATOXINS  Aspergillus flavus, A. parasiticus  Peanuts, cottonseed, corn  Toxicity o Even animal or human when ingested high amount can cause really bad effect  Carcinogen In human on high amount o Acute liver damage 5



o Chronic effect – in moderate amount  Liver tumor  Immune suppression REGULATIONS o 5-20 µg/kg in peanuts – ppb o 300 µg / kg in feedstuff- ppb

2. OCHRATOXIN A  A.ochraceus, Penicillium viridicatum  Barley, wheat, rye  bread – bakery products o baking will not destroy this toxin  Nephrotoxic – nephron = kidney o Suspected carcinogen o Miced that introduced to this toxins have tumor 3. FUMONISINS  Fussarium verticilioides  White - Pinkies color  Corn  Horses and rabbits = most susceptible  Hepatoxins, nephrotoxic  Damage brain tissue 4. PATULIN  Penicilium expansum  Fruit, juices, beans, wheat, et  Birth defects in rodents  Neurological and gastrointestinal effects o PREVENTION  Time management FIFO  Control the growing time  Storage condition – remove the air – vacuum packaging  Keep grains and nuts dry

6

FOOD ADDITIVES  NITRITE (NO2) IN MEATS ; NITRATE (NO3) o Cured flavor o Pink color o Control C.botulinum  Inhibit endospore germination  Inactive enzymes for ATP production o Secondary amines + nitrite -- nitrosamines (carcinogenic in animal)  Promoted by heat, higher temperature = more carcinogenic  Tryptophan = amino acid in meat that can react with nitrite and when exposed to heat can became carcinogenic in animal  In human = maybe can cause gastrointestinal cancer o REGULATIONS  Max 150 ppm in cured meats  50 ppm in bacon -> fry temperature is higher, that’s why the regulation is more strict

 NITRATE Nitrogen cycle Fertilizer Present in water, soil, food High in beets, radish, celery Some bacteria can change nitrogen into a nitrate  It can accumulate in plants and help plants to grow o Much much less toxic o o o o o

o Plant can be eaten by animals. In the intestine, animal can;  Reduced to nitrate by bacteria in food or digestive tract  Conversion is high when gastric Ph is high  Major concern for infants because the gastric pH is more high  In the blood = Nitrite + hemoglobin -> methemoglobin  Lower O2 transport  Cause coma, death  DON’T FEED INFANT WITH PROCESSED FOOD o How is C.botulinum controlled in uncured meats?  Nitrate is the one that can control C.botulinum  They add fruit and celery juice for curing  ITS NOT TOTALLY FREE OF NITRATE OR NITRITE o 10% of human exposure to nitrite in digestive tract comes from cured meats and 90% from vegetables and other sources

7

TIME AND TEMPERATURE CONTROL  CAUSATIVE FACTORS OF FBI o o o o o

Improper holding temperature Poor personal hygiene Contaminated equipment Inadequate cooking Food

 TIME AND TEMPERATURE ABUSE o Inadequate cooking / reheating o Food held in the zone too long  41 – 35 F  temperature danger zone  Max time = 4 hours / six

 CONTROL RULES o Keep food out of the zone as much as possible o ≤ 4 h in the ozone  Pass a few times as possible  Pass as quickly as possible  Why 4 hours? Related to bacteria doubling time. Based on scientific data

 REFRIGERATION o 41 F o Inhibit microbial growth o Not effective against pyschrotrophs

 FREEZING o ≤0F o Osmotic shock in microbes  Form ice crystal  Cell membranes damaged  Denature proteins  The water in the cell will be converted into ice o Lower density

 THAWING o Put in refrigeration first before leave it in room temperature  Downside= LONG o Under running water  70 F, 2 H o Microwave  Downside = some parts can be cooked o Part of cooking process

8

 HEATING o Food preservation o Denature microbial enzyme

 PASTEURIZATION o 72 C, 15 s o Kill non – spore forming pathogenic bacteria and 999.9% of spoilage organisms o Thermoduric bacteria may survive – lactobacillus plantarum o Endospores survive

 CANNING o Klll endospores o 121 C, 3 m o Canned foods are microbiologically stable

 COOKING o To minimum required temperatures o Measure at the thickest part of food  Poultry paling tinggi karena dia banyak bakteri pathogensnya, ebih dari beef/ pork

 MICROWAVE COOKING o Raw animal foods ≥ 165 F o Rotate and stir during cooking o Allow to stand covered for 2 min  Challenges = the heat is not distributed evenly

 COOLING o Control sporeformers o FDA food care  From 135 to 70 F within 2 h – super danger zone  From 135 to 41 F within 6 h  Purpose = control spore forming bacteria o Quick =  Increase area  Put ice packed  Stir

 REHEATING o Destroy pathogenic bacteria and heat – labile (sensitive) toxins produced by pathogenic bacteria o Reheat to 165 F in ≤ 2 h

9

 PERSONAL HYGIENE o General practice  Bathe daily, clean hair and nails  Keeps wound covered  Place where bacteria can grow very quickly o Hand washing  Why important?  Human can be the carrier of FB pathogens o E.g.= listeria monocytogenes, shigella, s.aureus, Norwalk – like viruses, hepatitis A virus  When?  Before handling food / food preparation  After o Use the toilet o Touch body parts o Touch animals  Between raw and RTE food o Use gloves to handle RTE foods  Impermeable  Whenever hands should be washed, change gloves

PREVENT CROSS CONTAMINATION  CROSS CONTAMINATION o Transfer harmful microorganisms or substances between foods  RTE foods  E.g = allergens, chemical

 PREVENTION o Prepare them in separated areas o Use separated equipments o Store raw and RTE foods separately

 FOOD-CONTACT SURFACE o Any surface of equipment or utensils which food normally touches o Most stable = alumunium / plastic  Cleaning  Remove visible soil and food residual  Sanitizing  Reduce pathogenic microorganisms to safe

 SANITIZING 10

o Heat sanitizing  Disrupt proteins in cells  171 F,30 sec / 77 C  Use water or steam that is higher than 171 F o Chemical sanitizing  Immersion  Most common = chlorine 50 ppm, 100 F, 7 s  Pressure spray

 FOOD SAFETY MANAGEMENT o Keep it clean, heat, cold or throw away

HACCP  Early use in low – acid canned food  Food safety program o React to problems and correct hazardous condition after they happen (end point action )

 HACCP o o o o

Identify and control potential problems before they happen (proactive) Control ingredients, products, and processes Minimize risk of hazards Preventive

 HACCP regulations o USDA  Meat and poultry slaughter and processing  Because the bacteria can occur naturally in meat and poultry o FDA  Seafood  Non-thermally processed fruit juices

 HACCP 7 principles o o o o o o o

Hazzard analysis Determine Critical control points (CCPs) Establish critical limits for ccps Monitor ccps Corrective action Record keeping Verification

1. Hazard analysis 11

a. Determine potential hazards associated with a food or a process  Steps of process  Hazard identification  Risk estimation  Preventive measures 

FLOW DIAGRAM b. Ingredients ----- serving c. Include all steps in process d. Clear and simple

e.g. FROZEN COOKED BEEF PATTIES Beef | Grinding - potential Q1: Y, Q2:N, ga usah lanjut karena pas di forming bakal dimasak; X | Forming : Q1:Y. Q2:N – mesin yg bentuk patty: X | Cooking: Q1:Y, Q2:Y (cook temp), Q3:Y, √ | Cooling: Q1: Y,c.perf sporeforming, wont kill. Q2:Y,Q3:Y | Freezing: Q1:Y. Q2:Y,Q3:Y | Boxing: Y1 Y2 N3 | Distribution: Y Y Y – dist harus control temp | Reheating: YYY | Serving  HAZARD IDENTIFICATION e. Any hazards associated wit ingredients  E.coli O157:H7  Salmonella  C. perfringens – 1st f. Determine how prevalence and how severe



12

RISK ESTIMATION g. Severity of organisms  High = e.coli  Moderate = salmonella h. Nature of foods (potentially hazardous?)



i. j.



If yes, the pathogens can grow and the number of microbes can increase sign, Types of consumers Past outbreaks

PREVENTIVE MEASURE k. Good personal hygiene l. Cross contamination control  SEPARATE m. Time and temperature control

2. Critical control points (CCPs)  CCP: an operation in the flow of the food which will eliminate, prevent, or reduce hazards to acceptable levels o At least 1 CCP  More ccp = more monitoring o Control temperature only  Freezing  Thawing in refrigeration  Hot/cold o Control temperature and time  Thawing under running water  Cooling  Reheating  Cooking o Others  Ph  Fermented products  Aw  Beef jerky  CCP decision trees CPs (Control Points)  At any point, step or procedure at which biological, physical, or chemical factors can be controlled  Generally non – safety points related to product quality o E.g, = add salt, sugar

SOPs (Standard Operating Procedures)  Personal hygiene  Environmental hygiene  Cross contamination control o HARD TO MEASURE, MONITOR AND DOCUMENT CCPs  Keep to a minimum 13



o Because the implementation involves a lot of time, money and effort Debate: o Which steps are CCPs o How well CCPs can be controlled o How well hazards can be prevented when CCPs are under control  Diff facilities can cause diff HACCPs

3. Critical Limits (CLs) a. Upper or lower boundaries  Cooking temp = lower boundaries  Freezing = upper boundaries  Time = upper boundaries b. Signify if CCP is in or out of control c. Exceeding CLs indicates  Existence of potential hazards o Cooking temp is not right  Hazards could develop o Cooling temp is too hot or too long d. REGULATIONS  0 TOLERANCE o Upper boundaries e. CONTROL TEMPERATURE ONLY  Freezing o Critical limit = 0 F  Thawing in refrigerator o CL = 41 F  Hot/cold holding o CL = 41F f. CONTROL TEMPERATURE AND TIME  Thawing under running water o ≤ 70 F, ≤ 2 h  Cooking  Cooling o 135 – 41, 4h / 135 -70, 2h / 135 – 41 6 h  Reheating o 165 – 135,2 h g. pH  ≤4.0 o Upper boundaries h. aW  ≤.85 14

o Upper boundaries 4. MONITORING CCPs  Measurements to assesss if a CCP is under control o Track system operation  what to monitor (time temp, aw, ph, bacteria count) , Who will do this, how to monitor, how often o Where corrective action reeded o Documentation for verification  By specific individuals  Device 5. CORRECTIVE ACTION a. “to dos” in case CCPs devate from standard  Eliminate the hazard  Bring the CCP under control b. Must maintain records 6. RECORDKEEPING a. Required  Documentation of the establishments compliance o At least 1 year  Protect the company  Enhance the product 7. Verification a. By manager / outside consultant  Dia naro bakteri di daging terus pas dimasak di cek, dbakterinya mati atau engga b. To ensure all hazards have been identified and controlled  CLs can eliminate or reduce hazards to acceptable levels  HACCP plan is effective c. Review and modify HACCP when  Product linked to FBI outbreak  Changes in production system  New safety information on a product  Changes in type of consumers  AT LEAST ONCE A YEAR

PREREQUISITE PROGRAM  

15

Hard to be monitored Foundation of HACCP Should be in place before HACCP implementation 1. Specifications a. Raw ingredients i. lA purchase requirements between buyer and vendor of a raw ingredients

2. Good manufacturing practices (GMPs) a. Personel GMP i. Disease control o Any food handler who has FBI are not allowed to handle the food ii. Cleanliness o Personel hygiene b. Plant construction and design i. Space and sanitary operation ii. Floors/ walls/ ceilings iii. Pipes/ducts 3. Standard operating procedures (SOPs) a. Equipment SOP i. What: identify task ii. Why iii. Who iv. How b. Sanitation SOP i. Food contact surface – cleaning – sanitizing

FOOD SAFETY REGULATION o Complex legal system o International standards o Federal, state, and local regulations o International standards o No central enforcement authority  Every country have its own regulation o Linked with WTO  Major trade decisions  New, challenging issues o Harmonization o Federal system o 15 agencies  US department of agriculture (USDA)  Meat and poultry  FOOD SAFETY INSPECTION SERVICE FSIS o Inspect meat and poultry slaughter and processing facilities o Regulate safety and labelling of meat 

16

Food and drug administration FDA  Vegetables, juices,

 



Foods except meat,poultry, and egg Prevent food adulteration and misbranding o Adulteration = food is processed in unsanitary env or the food contains pathogens Centers for disease control and prevention CDC  Investigate FBI  Summarize outbreaks



Environmental protection agency EPA  Register pesticides and sanitizers  Establish tolerances for residues in food o 30 LAWS  Food laws  Federal food,drug and cosmetic act  Pesticide amendment  Food additive amendment  Nutrition labeling and education act  Food safety modernization act

NEW TRENDS o Food safety o The protection of food products from unintentional contamination o Food defence o The protection of food products from intentional adulteration  Intelligence reports that terrorists components of food sector  Hazards : available overseas  Information on their use = internet  Intentional attack  Michigan supermarket o Poisoned ground beef by a former employee  3 parties: government – establish regulation, food industryimplement the regulation, us – know how to protect ourselves

17...