3-1

Contamination, Food Allergens, and Foodborne Illness

3-2

Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth.

2. True or False: Cooking can destroy the toxins in toxic wild mushrooms.

3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food.

4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.

5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.

3-2

3-3

Foodborne Contaminants

Biological Fish toxins Shellfish toxins Plant and mushroom toxins

Chemical Toxic metal poisoning Chemicals and pesticides

Physical Metal shavings from cans, staples Fingernails, hair, bandages

3-4

Biological Toxins

These Toxins

May be produced by pathogens found on food

May occur naturally in plants or animals

May occur as a result of an animal’s diet

3-5

Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses

Scombroid poisoning

Ciguatera fish poisoning

3-6

Major Foodborne Illnesses from Fish Toxins

Illness: Scombroid poisoning Toxin: Histamine

Tuna

Bonito

Mackerel

Mahi mahi

Reddening of face and neck

Sweating

Headache

Burning or tingling in mouth or throat

Purchase fish from approved, reputable suppliers

Prevent time-temperature abuse during storage and preparation

Associated Food Common Symptoms Prevention

3-7

Major Foodborne Illnesses from Fish Toxins

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Predatory reef fish:

Barracuda

Grouper

Jacks

Snapper

Reversal of hot and cold sensations

Nausea Vomiting Tingling in fingers, lips,

or toes Joint and muscle pain

Associated Food Common Symptoms Prevention

Purchase reef fish from approved, reputable suppliers

3-8

Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses

Paralytic Shellfish Poisoning (PSP)

Neurotoxic Shellfish Poisoning (NSP)

Amnesic Shellfish Poisoning (ASP)

3-9

Major Foodborne Illnesses from Shellfish Toxins

Associated Food Common Symptoms Prevention

Numbness

Tingling of mouth, face, arms and legs

Dizziness Nausea Vomiting Diarrhea

Illness: Paralytic Shellfish Poisoning (PSP)Toxin: Saxitoxin

Clams

Mussels

Oysters

Scallops

Purchase shellfish from approved, reputable suppliers

3-10

Major Foodborne Illnesses from Shellfish Toxins

Associated Food Common Symptoms Prevention

Tingling and numbness of the lips, tongue, and throat

Dizziness Reversal of hot and cold

sensations Vomiting Diarrhea

Purchase shellfish from approved, reputable suppliers

Clams

Mussels

Oysters

Illness: Neurotoxic Shellfish Poisoning (NSP)

Toxin: Brevetoxin

3-11

Major Foodborne Illnesses from Shellfish Toxins

Associated Food Common Symptoms Prevention

Clams

Mussels

Oysters

Scallops

Initially: Vomiting Diarrhea Abdominal painLater: (Possibly) Confusion Memory loss Disorientation Seizure Coma

Purchase shellfish from approved, reputable suppliers

Illness: Amnesic Shellfish Poisoning (ASP)Toxin: Domoic acid

3-12

Apply Your Knowledge: Who Am I?

1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years

2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other

shellfish I am found in colder waters such as those of the

New England Coast

3-12

3-13

Mushroom Toxins

These Toxins

Are present in certain varieties of wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

3-14

Chemical Toxins

Toxic Metals

Toxic metal poisoning can occur when: Utensils or equipment containing

toxic metals are used to prepare food (especially acidic food)

Carbonated beverage dispensers are installed improperly

To prevent this: Use food-grade utensils and equipment

to prepare and store food Have a professional install beverage

dispensers

3-15

Chemical Toxins

Chemicals

Store away from food, utensils, and equipment

Follow manufacturers’ directions for using them

Label them properly if they are transferred to new containers

3-16

Physical Contaminants

Foreign objects accidentally introduced into food:

Metal shavings from cans

Staples from cartons

Glass from broken light bulbs

Blades from plastic or rubber scrapers

Fingernails, hair, and bandages

Dirt

Bones

3-17

Food Allergens

Common Food Allergens

Milk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts

3-18

Symptoms of an allergic reaction include: Itching in and around the mouth,

face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands,

or feet Gastrointestinal symptoms Loss of consciousness and death

Food Allergens

3-19

Food Allergens

To protect guests with food allergies:

Be able to fully describe menu items

If you are unsure if an item is allergen free, urge the guest to order something else

Ensure that cookware and utensils used to prepare the guests’ food are allergen free

3-20

Apply Your Knowledge: Spot the Allergen

Which of these are common allergens?

Eggs

Peanuts

Beef

Bean sprouts

Shellfish

Milk

3-20