this presentation about the food safety and food hygiene for safe food. and its importance in food industry...and cost of the poor food hygiene

1. FOOD SAFETY & HYGIENE
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

2. *
*Experts describe food safety problems in terms of hazards,
Those hazards categorized as
*Chemical
*Naturally occurring toxins
*Physical
*Microbiological
*However, pesticides and additives have been prominent subjects for the media,
which may lead some people to focus on those hazards more than others.
NOTE: They have long considered the most dangerous hazards to be
those of microbiological origin
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

3. Chemical hazards include agricultural chemicals such as pesticides, herbicides,
rodenticides, insecticides, fertilizers, antibiotics and other animal drugs, cleaning
residues, naturally occurring toxins, food additives, allergens, and toxic chemicals
from industrial processes that can enter the food chain directly during processing
or indirectly through plants and animals.
1.CHEMICAL HAZARDS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

4. Today manufacturers use more than 3,000 food additives. Food additives
allow us to enjoy safe, wholesome, tasty foods year-round without the
inconvenience of growing our own foods or shopping daily.
DEFINITION: food additive is any substance added to a food either directly
or indirectly through production, processing, storing, or packaging.
A. ADDITIVES
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

5. FDA approves all food additives before they can be added to foods. Two
groups of additives are not subject to FDA’s strict approval process—those
that are prior sanctioned and those that are generally recognized as safe
(GRAS). GRAS substances, including salt, sugar, spices, and vitamins, have
been used extensively in the past with no known harmful effects, and
therefore experts believe them to be safe.
Food additives are
*naturally occurring
*synthetic materials
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

6. *Up to 6 percent of children and 2 percent of
adults suffer from food allergy-the body’s immune
system reacting to certain substances in food,
usually a protein. The immune system
misinterprets a chemical component of a food as
harmful and releases histamines and other
chemicals to combat it, which results in hives,
swelling, itching, vomiting, diarrhea, cramps, or
difficulty breathing. Severe reactions may cause
anaphylaxis, which can result in death.
B. Food Allergens
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

7. Eight foods which is consider under food allergen
* Egg (Albumin)
* Wheat (gluten)
* peanuts
* Milk (casein)
* Soy
* tree nuts (such as walnuts and almonds),
* fish, and shellfish—cause 90 percent of all food allergies.
NOTE: The only way to prevent an allergic reaction is to avoid that food entirely.
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

8. *Food intolerance often is confused with food allergy since the symptoms are
often the same. Food intolerance is an adverse reaction to a food that does not
involve the immune system. Lactose intolerance is an example of food
intolerance. A person with lactose intolerance lacks an enzyme needed to
digest a form of sugar present in milk.
*To ensure that a wide variety of foods are available for consumers with food
allergies, it is a food manufacturers responsibility to help consumers with food
allergies avoid inadvertent ingestion of ingredients in food products that can
trigger an allergic reaction. In all cases, any major allergenic ingredient that is
added to a food product must be declared on the product label.
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

9. * In addition to synthetic chemicals such as pesticides, the food supply contains many
naturally occurring toxins.
* Seafood products contain some naturally occurring marine toxins that present unique
food hazards.
* Molds produce toxins called mycotoxins, with the major mycotoxin-producing molds
being Aspergillus, Fusarium, and Claviceps species. Molds usually grow on damp cereal
grains such as rye, wheat, corn, rice, barley, and oats, or oilseeds (peanuts), and then
excrete their mycotoxins during their life cycle. Most of these mycotoxins are very
resistant to heat, so cooking does not reduce their harmfulness. The only way to
prevent intoxication is by preventing the mold from contaminating the product during
harvesting, drying, storage, and processing.
C. NATURALLY OCCURRING TOXINS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

10. Improper use of animal drugs including antibiotics may cause residues in the
edible tissues of slaughtered animals that could be hazardous to consumers.
When the drug is for use in food-producing animals, not only must animal drug
manufacturers prove that the drug is safe for the animal, but also that the
food products derived from the treated animals are safe for human
consumption.
D. ANTIBIOTICS AND ANIMAL DRUGS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

11. Three-quarters of the pesticide use is for agriculture (mainly on crops in the field),
but it is also used post-harvest during transportation and storage to prevent mold
growth or insect infestation. But pesticides can be dangerous to human health and to
the environment. Pesticides sprayed on plants can move through the air and end up in
the soil or water. Those applied to the soil may end up in rivers and lakes or move
down through the soil to contaminate ground water.
E. PESTICIDES
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"
Pest!!!! pesticide

12. *Physical hazards are foreign objects such as insects, dirt, jewelry, and pieces
of metal, wood, plastic, glass, etc. that inadvertently get into a food and
could cause harm to someone eating that food.
2. PHYSICAL HAZARDS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

13. Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"
* FDA has established maximum levels of natural or unavoidable defects in foods for
substances that present no major human health hazard. These are called Food Defect
Action Levels. This is the maximum amount of unavoidable defects that might be
expected to be in food when handled under good manufacturing and sanitation
practices. Unavoidable defects include insect fragments, larvae, and eggs; animal hair
and excreta; mold, mildew, and rot; shells, stems, and pits; sand and grit.
* The allowable levels of these substances are set at very specific levels deemed not to
be a threat to human health. If a food contains more than these allowable levels, it is
considered adulterated. While it may be unpleasant to find such substances in food,
eating them at such low levels is not a health hazard and will not lead to illness.

14. *Microbiological hazards include disease-causing bacteria, viruses, and
parasites. Many of these microorganisms occur naturally in the environment
and can be forborne, waterborne, or transmitted from a person or an animal.
Cooking kills or inactivates most pathogens, while proper cooling and
storage can control them before or after cooking.
3. MICROBIOLOGICAL HAZARDS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

15. *Bacteria are single-celled microscopic organisms. Some bacteria are
beneficial and are used in making foods such as yogurt, cheese, and beer,
others cause food to spoil, and some are pathogenic or disease causing.
Pathogenic bacteria cause food borne illness in three different ways:
A. Bacteria
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

16. *Some bacteria damage the intestines directly. This type of illness occurs from
eating food contaminated with live pathogenic bacteria. Cells that are alive and
reproducing are vegetative cells. Many bacteria are killed in the acidic
environment of the stomach, but some survive, pass through to the small
intestine, and begin to grow in number and the person becomes ill. Salmonella is
a classic example of this kind of bacteria. Salmonella exists in the intestinal
tracts of animals, raw milk and eggs are also sources of Salmonella.
a. INFECTION
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

17. Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"
*While heat easily destroys Salmonella, inadequate cooking allows some of
the organisms to survive. Often Salmonella is spread through cross-
contamination. This could happen when a cook prepares a piece of raw
poultry on a cutting board and then uses the same cutting board without
cleaning it to prepare another food that will not be cooked, such as a
salad

18. *Some bacteria produce harmful toxins or other chemicals that are then present
in the food. This can happen even if the pathogen itself has been killed, as long
as it had sufficient time to produce enough toxins before dying.
*Staphylococcus aureus is an example of this type of bacteria. Staphylococci exist
in air, dust, sewage, water, milk, animals, humans, and in food or on food
equipment. Although cooking easily destroys the bacteria, the toxin produced
by the bacteria is very resistant to heating, refrigeration, and freezing. It is not
possible to detect the presence of the toxin in food by smell, appearance, or
taste.
b. INTOXICATION
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

19. *This is a combination of the previous two examples when live cells are
consumed, but the toxin is produced in the intestine and it is the toxin that
really causes the illness. A classic example is Clostridium perfringens, which is
widely distributed in the environment in soil, water, dust, and in the intestines
of domestic and wild animals. When food contaminated with C. perfringens is
eaten, the organism grows in the small intestine and produces a toxin that
causes illness.
c. Toxico-infection
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

20. Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"
*Bacteria need water to carry out the biologic processes of life. The amount
of available water in a food is called water activity (aw). Drying foods and
adding salt or sugar to a food, which bind the available water, inhibit
microbial growth. While many pathogenic bacteria grow best at
temperatures near human body temperature, they can survive and grow
over a temperature range from 4 °C to 60 °C. This range is called the
danger zone, and keeping foods out of the danger zone is one of the main
ways of controlling bacterial growth

21. Raw or undercooked shellfish (oysters, clams and mussels) are the food most
often associated with food-borne viral diseases. Hepatitis A is a virus commonly
associated with food-borne infections. The other main source of transmission is
from infected food workers who have poor personal Therefore, proper hand
washing and using a clean water supply are vital to controlling the spread of food-
borne viruses.
B. VIRUS
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

22. Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"
FOR SAFE FOOD
THE KEY
IS HYGIENE

23. Food hygiene is more than cleanliness; it includes all practices
involved in:
*protecting food from risk of contamination, including harmful
bacteria, poisons and foreign bodies
*preventing any bacteria present multiplying to an extent which
would result in the illness of consumers or the early spoilage of
the food
*destroying any harmful bacteria in the food by through cooking or
processing;
*discarding unfit or contaminated food.
FOOD HYGIENE
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

24. THE COST OF POOR FOOD HYGIENE
Poor food hygiene can result in one or more of the following
*Food poisoning outbreaks and sometimes death
*Food contamination and customer complaints
*Pest infestation
*Waste food due to spoilage
*The closure of food premises by local authority action
*Civil action taken by food poisoning sufferers
*Loss of production and food which has to be destroyed
*Decontamination cleaning and replacement of damaged equipment
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

25. *All these factors will contribute to a lowering of profits. It is therefore in
the best interest of everyone involved in the preparation and handling of
foods to observe the highest standards of food hygiene to ensure that it is
safe. It is apparent that this, and improved public awareness of it, are
fundamental to the maintenance of consumer confidence. There must be
an adequately equipped and controlled environment and appropriate
hygiene procedures for the production, handling, storage, distribution and
supply of food ingredients, packaging materials and foods.
Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"

26. Pallavi B S
B.TECH "FOOD SCIENCE AND TECHNOLOGY"