FOOD SAFETY

Topic Outline

Food
Food Safety Issues, Concerns, Importance
Food-borne Hazards
Potentially Hazardous Foods
Food-borne Illness
Prevention and Control
Storage Pests
GMO
Food Labelling
Food Safety Systems

Food Defined
Any substance, whether
- Processed
- Semi-processed
- Or raw
Which is intended for human consumption and
includes
- Drinks
- Chewing gum, and
- Any substance which has been used in the
manufacture, preparation or treatment of food
- ... Codex Alimentarius ...

Healthy Foods
Foods that are highly beneficial
to health

Healthy Foods
Consist of foods that are low in fat
and contains limited amount of
cholesterol

Healthy Foods
Grown organically and free from
chemical additive

Unhealthy Foods
Foods that
are high in
fats and
cholesterol
that lead to
health
problems and
lifestyle
diseases such
as diabetes
and obesity

7 Worst Foods - WHO

French Fries
Ice Cream
Burger
Iced Tea
Chippy Red
Instant Pancit Canton
Sweetened Pork (Tocino, Lonnganisa)

Whats wrong with this

picture?

What is Food Safety?

the assurance that food will not
cause harm to the consumer when it
is prepared and /or eaten according
to its intended use.
- Codex Alimentarius
Food Hygiene
All conditions and measures
necessary to ensure the safety and
suitability of food at all stages of the
food chain

The Flow of Food

Food Safety is a right and privilege

of every citizen
Ensuring safe and healthy food is an
important prerequisite of food
security, whether in developed or
developing communities.
- Codex Alimentarius
Commission -

Relevant Food Safety Issues

Lead in Tuna
Methyl Mercury in Fish
3-MCPD in Soy Sauce
Aflatoxin in Nuts
Carbon Monoxide in Yellow Fin Tuna
Tartrazine (FD&C Yellow No. 5) in Snack Foods
Tin in Canned Beverages
Sulfur Dioxide in Dried Mango
Cadmium in Rice

Climate Change and Food

Safety
Ecosystem changes lead to more pests, less
predators, more vectors for microbes
Unseasonal rains- humidity and fungal
growth
Flooding- water contamination, soil
contamination unsafe food
Higher ocean temperatures algal blooms
Changes in aquatic life and formation of
marine biotoxins in sea foods due to
production of phytotoxins by harmful algae

Safety Concerns following Food

Processing
Safety of Bottled Water- Safe pet
bottles 1.2.4.5, unsafe 3,6,7 contains
BPA
Safety of Softdrinks
Processed foods Transfat, additives

Why is Food Safety

Important?
To create and maintain healthful and
hygienic conditions for the family
To prevent food contamination and food
spoilage
To prevent the spread of diseases
To prevent the occurrence of food
poisoning and infection
To retain nutritional and aesthetic
qualities of food

Food Safety: Consumer

Benefits
Food safety ensures food is free from
harmful substances
Ensures that food retains its
nutritional quality
Ensures that food retains its
aesthetic quality
Food safety saves consumers time
and money
Consumers are taking unprecedented
interest in the way food is produced,

Types of Food-Borne
Hazards
Biological

Chemical

Physical

bacteria

Plant toxins

Glass

Fungi/molds

Animal toxins

Bone

viruses

Agricultural chemicals Metal

parasites

Industrial chemicals

Plastic

prion

Allergenic mites and

insects

Body parts of insects

Physical Hazards
Hair
Metal
Glass
Soil
Wood
Insects
parts

Chemical Hazards
Pesticide
s
Toxic
metals
Detergen
ts
Additives

Chemical Hazards in Food

Biologically derived cyanide, muscarin
Food processing roasting, barbecuing,
broiling, smoking, processed meat, oxidized
fats, baked and fried foods
Industrial/Environmental- mercury,
cadmium, lead, PAH, hard plastic
Agrochemical- animal drugs, pesticides,
fertilizers
Additives- coloring agents, flavoring agents,
aspartime, nutrient supplements, yeasts foods

Some Potential Health Problems

Associated with Chemical Hazards

Cyanide toxic, asphyxia

Muscarin carcinogenic, hallucinogenic
Aflatoxins cancer of the liver
Ergot blindness
Amino acids and amines muscular weakness
Shellfish toxins neurotoxic, paralytic
Mercury kidney and reproductive system
Lead behavioral effect, kidney, mental development
Cadmium kidney
Arsenic skin, kidney, liver, gastrointestinal tract
carcinogenic

Pesticides and Additives

Pesticides- neurotoxicity, dermatologic effects

Fertilizers skin irritation, vasodepressant
AdditivesSudan I red dye- carcinogenic
Food coloring in candies, preserved fish, cured meat
Formaldehyde in fish, vegetables
Shoe dye in smoked fish
Opium added to many dishes in China
Benzene in softdrinks
Diethylene glycol in cough syrup and other medication
and toothpaste
- Malamine in milk

Biological Hazards

Staphylococcus
aureus

Bacillus Cereus

Escherichia Coli

Clostridium
Botulinum

Biological Hazards

Vibrio Cholorea

Pyrodinium bahamese

Listeria
monocytogenes

Salmonella enterica

Microorganisms Classified according

to their Significance in Food
Useful Organisms Lactic acid
bacteria (LAB)
-yogurt, cheese, beer, soy sauce,
tofu, leavened bread, fermented
meat
Spoilage microorganisms
bacteria, fungi/moulds, viruses,
parasites
Pathogens

Major Bacteria Causing Food-Borne

Disease

Bacillus cereus rice

Clostridium botulinum canned goods
Escherichia coli water
Salmonella spp nuts, poultry, eggs, shellfish, untreated
water, meat, milk, spices and herbs, vegetables
Staphylococcus aureus ear, nose, fingers, hair
Campylobacter jejuni normal flora of chicken
Vibrio cholerae fish
Listeria monocytogenes meat
Brucella milk
Clostridium perfringens - spices
Shigella - vegetables, fruits and nuts

Major Parasites Causing Food-Borne

Diseases
Protozoans
- Entamoeba histolytica causing amoebaisis
- Balantidium coli move from one organ to
another
- Cryptosporidium spp self-limiting
. Flukes
- Liver fluke causing bile duct cancer
- Paragonimus westermani causing
paragonimiasis, pulmonary distomiasis

Taenia saginata beef tapeworm

Taenia solium pork tapeworm
Taenia solium (cysticercosis)
contaminated green produce
. Nematodes
- Capillaria philippinensis fish fish-eating birds
- Ascariasis vegetables fertilized by night soil
- Anisakiasis fish and snails
- Trichinosis processed meat

Fungi
Molds toxigenic moulds- aflatoxin,
fuminosin
from fruits, nuts and grains
Yeasts Mushrooms

Viruses

Hepatitis A and B
Noroviruses (Norwalk/ like agent)
Rotavirus
Polio virus
Consist of DNA or RNA core

Prion
Brains that look decayed and spongy
mad cow disease

Potentially Hazardous Foods

Potentially Hazardous Foods

Whats wrong with this

picture?

Types of Food-Borne
Illnesses
Food-borne Infection

Food-borne Intoxification

invasion and multiplication

within the body by
Salmonella, E. Coli,
Campylobacter, V. Cholerea, L.
Monocytogenes, A. Hydrophila, Y.
Enterocolitica, V.
parahaemolyticus

bacteria on epithelial surface with

excreted toxin like
Vibrio cholerae, vibrio
parahaemolyticus, Bacillus
cereus, Clostridium botulinum,
Enterotoxigenic E. Coli,
Staphylococus aureus- produce
toxins

Symptoms: Loose stool

Small volume
Fever
Mild dehydration
1-3 days p.i.

Watery stool
Large volume
Vomiting
Fast Dehydration
Few hours-2days p.i.

Prevention and Control of FoodBorne Diseases

Cook fish and meat well
Wash vegetables thoroughly or with
potassium permanganate
Wash your hands thoroughly before
eating
Practice personal hygiene
Avoid promiscuous defecation
Avoid using night soil as fertilizer

Factors Affecting Microbial

Growth

Storage Pests

Cockroach
Stored product beetles ( Coleoptera)
Stored product moths (Lepidoptera)
Water contaminants ( e.g.
Bloodworm)
Food and storage mites

Public Health Importance

1. Mechanical/passive vectors of
pathogens
2. Intermediate hosts of pathogenic
agents
3. Allergens
4. Direct injury (bites)
5. Envenomization (toxicity)
6. Annoyance
7. Entomophobia

Preventive and Control

Measures
Exclusion preventing cockroach
entry
Sanitation elimination of cockroach
resources
Rapid population reduction baiting,
sticky traps, biological control
Chemical Treatment - pyrethroids

Prevention and Control

Measures
Destruction of rats and mice, beetles
and meal moths
Proper cooking of food especially
cereals
Proper disposal of stool of infested
person
Protection of food from insects
Hot washing

Who are at Risk?

Young children
Pregnant women
Elderly
People under medication

You are only 10% human

The skin cannot be sterelized

GM-Biotech Crops and Food

Safety
GMO or GM Crop Genetically Modified
Crops
plant + new trait
The goal of the safety assessment is
Not to establish absolute safety of
GM food
The goal is to consider whether the GM
food is as safe as its traditional
counterpart

Food Labelling

Mandatory Information
Name of Food
List of Ingredients
Net Contents and Drained weight
Name and address of manufacturer,
packer or distributor
- Lot Identification

Types of Date Marking

Consume Before date or Expiration
Date- signifies end of estimated shelf-life.
After this date, the food should not be
regarded as marketable.
Best Before date signifies end of the
period beyond which certain quality product
attributes will de expected to deteriorate
under stated storage condition. After this
date, the product may still be satisfactory for
human consumption and shall remain
marketable.

Food Safety Act of 2011

An act to strengthen the food safety
regulatory system in the Philippines
to protect consumer health and
facilitate market access of local foods
and food products, and of other
purposes
Senate bill no. 2805
By Sen. Edgardo Angara
9 May 2011

Development of Consumer Priorities

on their Food Supply

1930s-1940s Food Supply

1950s-1960s Food Prices
1970s-1980s Food Choices
1990s
- Food safety
2000-present Food Guarantee

Food Safety Systems

GMPs- Good Manufacturing Practices
GHPs- Good Hygienic Practices
SSOPs- Sanitary Standards Operating
Procedures
GAP- Good Agricultural Practices
GAHP- Good Animal Husbandry Practices
HACCP- Hazard Analysis Critical Control Point
ISO 22000- International Organization for
Standardization

Presented by:
Nelida C.
Lizarda