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Hazards to Food Safety
By: Honielyn B. Pantig
Symptoms of Foodborne Illness
1. Headache
2. Nausea
3. Vomiting
4. Dehydration
5. Abdominal pain
6. Diarrhea
7. Fatigue
8. fever
Classification of Foodborne Illness
1. infection Caused by eating food that contains
living disease causing microorganisms
example salmonellosis.
2. Intoxication Caused by eating food that contains a
harmful chemical or toxin produced by
bacteria or other source example
Clostridium botulinum.
3. Toxin-
mediated
Infection
Caused by eating a food that contains
harmful microorganisms that will
produce a toxin once inside the human
body.
Foodborne Hazards
Chemicals
Biological
Physica
Biological Hazards
1. Biological hazards are by far the most important
foodborne in any type of food establishment.
2. Bacteria are reported in more cases of foodborne illness
than any other hazard.
3. Bacteria can be in vegetative or spore states.
4. They can be spoilage or pathogenic bacteria.
5. The reproduction of bacteria and an increase in number
of organisms is called bacteria growth.
Bacteria Growth Phase
Six Conditions Bacteria Needs to
Grow
Potentially Hazardous Foods (PHF)
1. Types of foods that have the ability to support the rapid
and progressive growth of infectious and toxin-producing
microorganisms.
2. Examples are red meats, poultry, eggs, fish, dairy
products and cooked potatoes.
3. FDA Food Code of PHF
1. Foods of animal origin that are raw or heat-treated.
2. Foods of plant origin that are heat-treated or consist of raw
seed sprouts.
3. Cut melons
4. Garlic and oil mixtures that are not modified in a way to
inhibit the growth of microorganisms.
4. It is critical that you control the handling and storage of
PHF to prevent bacterial growth.
Biological
Hazards
Bacillus cereus
Causative
Agent
(sporeforming
bacteria)
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Bacillus cereus Bacterial
intoxication
or toxin-
mediated
infection
1. Diarrhea
type:
abdominal
cramps.
2. Vomiting
type:
vomiting,
diarrhea,
abdominal
cramps
1. Diarrhea
type:
meats,
milk,
vegetables
2. Vomiting
type: rice,
starchy
foods,
grains,
cereals
Properly
heat, cool,
and reheat
foods
Clostridium perfringens
Causative
Agent
(sporeforming
bacteria)
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Clostridium
perfringens
Bacterial
toxin-
mediated
infection
Intense
abdominal
pains and
severe
diarrhea
Spices, gravy,
improperly
cooled foods
Properly
cook, cool,
and reheat
foods
Clostridium botulinum
Causative
Agent
(sporeforming
bacteria)
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Clostridium
botulinum
Bacterial
intoxication
Dizziness,
double
vision,
difficulty in
breathing
and
swallowing,
headache
Improperly
canned
foods,
vacuum
packed
refrigerated
foods,
cooked foods
in anaerobic
mass
Properly heat-
process
anaerobically
packed foods,
do not use
home-canned
foods.
Campylobacter jejuni
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Campylobacter
jejuni
Bacterial
infection
Watery,
bloody
diarrhea
Raw chicken,
raw milk, raw
meat
Properly
handle and
cook foods;
avoid cross
contamination
Escherichia coli
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Escherichia
coli
Bacterial
infection or
toxin-
mediated
infection
Bloody
diarrhea
followed by
kidney
failure and
hemolytic
uremic
syndrome
(HUS) in
severe cases
Undercooked
hamburger,
raw milk,
unpasteurized
apple cider,
lettuce
Practice good
food
sanitation,
handwashing
, properly
handle and
cook foods
Listeria monocytogenes
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Listeria
monocytones
Bacterial
infection
1. Healthy
adult: flu-
like
symptoms
2. At risk
population:
septicemia,
meningitis,
encephalitis,
birth defects
3. Stillbirth
Raw milk,
dairy items,
raw meats,
refrigerated
ready to eat
foods,
processed
ready to eat
meats such
as hotdogs,
raw
vegetables
and seafood
Properly store
and cook foods;
avoid cross
contamination;
rotate
processed
refrigerated
foods using
FIFO to ensure
timely use.
Salmonella spp.
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Salmonella
spp.
Bacterial
infection
Nausea, fever,
vomiting,
abdominal
cramps,
diarrhea
Raw meat,
raw poultry,
eggs, milk,
dairy
products
Properly cook
foods, avoid
cross
contamination
Shigella spp.
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Shigella spp. Bacterial
infection
Bacillary
dysentery,
diarrhea, fever,
abdominal
cramps,
dehydration
Foods that
are prepared
with human
contact;
salads, raw
vegetables,
milk, dairy
products,
raw poultry,
non-potable
water, ready
to eat meat
Wash hands
and practice
good personal
hygiene;
properly cook
foods
Staphylococcus aureus
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Staphylococcus
aureus
Bacterial
intoxication
Nausea,
vomiting,
abdominal
cramps,
headaches
Foods that
are prepared
with human
contact,
cooked or
processed
foods
Wash hands
and practice
good personal
hygiene;
cooking will not
inactivate the
toxin
Vibrio spp.
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Vibrio spp. Bacterial
intoxication
Headache,
fever, chills,
diarrhea,
vomiting,
severe
electrolyte
loss,
gastroenteritis
Raw or
improperly
cooked fish
and shellfish
Practice good
sanitation;
properly cook
foods; avoid
serving raw
seafood
Hepatitis A Virus
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Hepatitis A
Virus
Viral
infection
Fever, nausea,
vomiting,
abdominal
pain, fatigue,
swelling of the
liver jaundice
Foods that
are prepared
with human
contact;
contaminated
water
Wash hands
and practice
good personal
hygiene; avoid
raw seafood
Norwalk Virus
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Norwalk
Virus
Viral
infection
Vomiting,
diarrhea,
abdominal
pain,
headache, low
grade fever
Sewage,
contaminated
water,
contaminated
salad
ingredient,
raw clams,
oysters, and
infected
wood
workers
Use potable
water, cook all
shellfish, handle
food properly,
meet time,
temperature
guidelines for
PHF
Rotavirus
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Rotavirus Viral
infection
Diarrhea
(especially in
infants and
children),
vomiting, low
grade fever
Sewage,
contaminated
water,
contaminated
salad
ingredient,
raw seafood
Good personal
hygiene and
handwashing;
proper food
handling
practices
Anisakis spp.
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Anasakis
spp.
Parasitic
infection
Coughing,
vomiting
Raw or
uncooked
seafood;
especially
bottom-
feeding fish
Cook fish to the
proper
temperature
throughout;
freeze to meet
FDA Food Code
specification
Cyclospora cayetanensis
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Cyclospora
cayetanensis
Parasitic
infection
Watery and
explosive
diarrhea, loss
of appetite,
bloating
Water,
strawberries,
raspsberries,
and raw
vegetables
Good
sanitation,
reputable
supplier
Cryptosporidium parvum
Giardia lamblia
Causative Agent Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Crytosporidium
parvum
Parasitic
infection
Severe
watery
diarrhea
within 1
week of
ingestion
Contaminated
water, food
contaminated
by infected
food workers
Use potable
water supply;
practice good
personal
hygiene and
handwashing
Giardia lambia Parasitic
infection
Diarrhea
within 1
week of
contact
Contaminated
water
Potable water
supply; good
personal
hygiene and
handwashing
Toxoplasma gondii
Causative Agent Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Toxoplasma
gondii
Parasitic
infection
Mild cases of
the disease
involve swollen
lymph glands,
fever,
headache, and
muscle aches;
severe cases
may result in
damage to the
eye or brain
Raw meats,
raw
vegetables,
and fruit
Good
sanitation,
reputable
supplier,
proper
cooking
Trichinella spiralis
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Trichinella
spiralis
Parasitic
infection
from a
nematode
worm
Nausea,
vomiting,
diarrhea,
sweating,
muscle
soreness
Primarily
undercooked
pork products
and wild game
meats
Cook foods to
the proper
temperature
throughout
Chemical
Hazards
Types of Chemical Hazards
1.Naturally occurring
1.Allergens
2.Ciguatoxin
3.Mycotoxin
4.Scombrotoxin
5.Shellfish toxins
2. Man-Made occurring
1.Cleaning solutions
2.Food additives
3.Pesticides
4.Heavy metals
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Food
allergens
An allergic
reaction
usually
involving the
skin, mouth,
digestive
tract, or
airways
Skin- hives,
rashes, and
itching
Mouth-
swelling and
itching of the
lips and tongue
Digestive tract-
vomiting and
diarrhea
Airways-
difficulty
breathing,
wheezing
Foods that
contain: milk,
egg, wheat,
nuts and
peanuts, fish,
and shellfish
Packaged and
prepared
foods must be
properly
labeled if they
contain
common food
allergens so
that sensitive
people can
avoid the
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Ciguatoxin Fish toxin
originating
from toxic
algae of
tropical
water
Vertigo,
hot/cold
flashes,
diarrhea,
vomiting
Marine fiinfish
including
grouper,
barracuda,
snapper, jack,
mackerel,
triggerfish,
reef fish
Purchased
fish from a
reputable
supplier
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Scombrotoxin Seafood
toxin
originating
from
histamine
producing
bacteria
Dizziness,
burning
feeling in the
mouth, facial
rash or
hives,
peppery
taste in
mouth,
headache,
itching, teary
eyes, runny
nose
Tuna,
mackerel,
anchovies,
amberjack,
abalone
Purchase fish
from a
reputable
supplier;
store fish at
low
temperatures
to prevent
growth of
histamine
producing
bacteria
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Shellfish
toxins
Intoxication Numbness of
lips, tongue,
arm, legs,
neck; lack of
muscle
coordination
Contaminated
mussels,
clams,
oysters,
scallops
Purchase
from a
reputable
supplier
Causative
Agent
Type of
Illness
Symptoms
Onset
Common
Foods
Prevention
Mycotoxins Intoxication 1. Acute onset-
hemorrhage,
fluid buildup
2. Chronic
onset-
cancer from
small doses
over time
Moldy
grains, corn,
corn
products,
peanuts,
pecans,
walnuts and
milk
Purchase
from a
reputable
supplier, keep
grains and
nuts dry, and
protect
products from
humidity
Physical
Hazards
Reference
 McSwane, D., et al. (2008). Essential of Food Safety and
Sanitation 4th Ed. Pearson Education South Asia Pte Ltd,
Singapore.

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