Transcript
Page 1: Contamination, Food Allergens, and Foodborne Illness

Contamination, Food Allergens, and Foodborne Illness

Page 2: Contamination, Food Allergens, and Foodborne Illness

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

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Page 3: Contamination, Food Allergens, and Foodborne Illness

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

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Page 4: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Fish Toxins

•Some fish toxins are produced by the fish itself—cooking does not destroy

• Puffer fish

• Moray eels

• Fresh water minnows

•Some occur when predatory fish consume smaller fish that have eaten the toxin

Page 5: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses

Scombroid poisoning

Ciguatera fish poisoning

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Page 6: Contamination, Food Allergens, and Foodborne Illness

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

Food Involved Common Symptoms Prevention

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Page 7: Contamination, Food Allergens, and Foodborne Illness

Histamine Poisoning

•Caused by eating high levels of histamine in certain species of fish

•Histamine produced:

• By the bacteria on the fish when the fish are time-temperature abused

• Cannot be destroyed by:

• Freezing

• Cooking

• Smoking

• Curing

Page 8: Contamination, Food Allergens, and Foodborne Illness

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,

and toes Joint and muscle pain

Food Involved Common Symptoms Prevention

Purchase fish from approved, reputable suppliers

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Page 9: Contamination, Food Allergens, and Foodborne Illness

Symptoms of ciguatera poisoning include:

•Numbness and tingling of the mouth, hands or feet

•Joint pain; muscle pain

•Sensitivity to temperature changes

•Vertigo, and muscular weakness

•There also can be cardiovascular problems including:

• Irregular heartbeat and reduced blood pressure.

Page 10: Contamination, Food Allergens, and Foodborne Illness

•Symptoms usually appear within hours after eating a toxic fish

•Symptoms usually go away within a few weeks

•In some cases, neurological symptoms can last for months to years

•There is no antidote for CFP; symptoms can be treated most effectively if diagnosed by a doctor with 72 hours

•CFP is rarely fatal.

Page 11: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses

Paralytic Shellfish Poisoning (PSP)

Neurotoxic Shellfish Poisoning (NSP)

Amnesic Shellfish Poisoning (ASP)

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Page 12: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Shellfish Toxins

Food Involved 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

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Page 13: Contamination, Food Allergens, and Foodborne Illness

Saxitoxin

•Found in toxic algae in the Pacific and New England coasts

•Algae filters through the shellfish

•Death due to paralysis can occur if high levels are consumed

•Not destroyed by cooking or freezing

Page 14: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Shellfish Toxins

Food Involved 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

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Page 15: Contamination, Food Allergens, and Foodborne Illness

Major Foodborne Illnesses from Shellfish Toxins

Food Involved 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

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Page 16: Contamination, Food Allergens, and Foodborne Illness

Domoic Acid

•Toxin found in algae from the Pacific Northwest and Canada

•Cannot be destroyed by cooking or freezing

•Can be very severe based on the amount of toxin consumed

Page 17: Contamination, Food Allergens, and Foodborne Illness

Mushroom Toxins

These Toxins

Are present in certain varieties of wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

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Page 18: Contamination, Food Allergens, and Foodborne Illness

Mushroom Toxins

•Most outbreaks associated with wild mushrooms collected by amateur hunters

•If you serve wild mushrooms, you need written buyer specifications that:• Identify the mushroom’s common name,

its Latin name, and its author

• Ensure the mushroom was identified in its fresh state

• Indicate the name of the person who identified the mushroom with qualifications— must be a mushroom expert

• There are none in the state of Nebraska!

Page 19: Contamination, Food Allergens, and Foodborne Illness

Morel Mushrooms

•Iowa has mushroom specialist classes

•Can be purchased dry

Page 20: Contamination, Food Allergens, and Foodborne Illness

Plant Toxins

•Fava beans

•Rhubarb leaves, jimsonweed, & water hemlock

•Apricot kernels

•Honey from bees that have gathered nectar from mountain laurel or rhododendrons

•Milk from cows that have eaten snakeroot

Page 21: Contamination, Food Allergens, and Foodborne Illness

•Toxic When Raw

•Fava beans

•Red Kidney Beans

•**Only use commercially processed honey and properly cooked beans should be used

Page 22: Contamination, Food Allergens, and Foodborne Illness

Chemical Toxins

Toxic Metals

Toxic metal poisoning can occur when:

Utensils or equipment containing toxic metals are used to prepare food (especially acidic food)

Lead in pewter pitchers, copper, zinc in a galvanized bucket, lead crystal

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

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Page 23: Contamination, Food Allergens, and Foodborne Illness

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

Use only food-grade lubricants or oils on kitchen equipment or utensils

Never store chemicals with food

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Page 24: Contamination, Food Allergens, and Foodborne Illness

Physical Contaminants

Occurs when foreign objects are accidentally introduced:

Metal shavings from cans

Staples from cartons

Glass from broken light bulbs

Blades from plastic or rubber scrapers

Fingernails, hair, and bandages

Dirt

Bones

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Page 25: Contamination, Food Allergens, and Foodborne Illness

Food Defense

•Food Defense—the protection of food products from intentional adulteration by biological, chemical, physical or radiological agents

•Food Safety— the protection of food products from unintentional contamination by agents

Page 26: Contamination, Food Allergens, and Foodborne Illness

Why the Food Supply?

•Economic, health, societal, psychological and political significance

•Deliberate contamination could cause:

• Significant public health consequences

• Widespread public fear

• Devastating economic impact

• Loss of public confidence in the safety of food and the effectiveness of the government

Page 27: Contamination, Food Allergens, and Foodborne Illness

Intentional Incidents

•1984---Oregon cult members added Salmonella bacteria to 10 restaurant salad bars to throw an election

• 751 illnesses, 45 hospitalizations

•January 2003---Michigan supermarket employee intentionally contaminated 200 pounds of ground beef with a nicotine-based pesticide

• 92 individuals reported ill

Page 28: Contamination, Food Allergens, and Foodborne Illness

Deliberate Contamination of Food

•Who:• Disgruntled employees

• Organized terrorist

• Activist group

• Individual posing as a customer

• Current or former employees

• Vendors

• Competitors

•Attacks are focused on a specific:• Food item

• Process

• Company

• Business

Page 29: Contamination, Food Allergens, and Foodborne Illness

•Your job—make it as difficult as possible to tamper with food

•Three Potential Threat Areas:

• Human elements

• Interior elements

• Exterior elements

Page 30: Contamination, Food Allergens, and Foodborne Illness

The Human Element

•Train employees to report suspicious activities

•Allow only on-duty employees in work areas

•Control access to food production and food storage areas to non-employees

•Verify identity of applicants

• Verify references

• Check ID

Page 31: Contamination, Food Allergens, and Foodborne Illness

Interior Elements

•Control entrances and exits to:

• Food Displays

• Storage areas

• Kitchens

•Limit access to:

• Doors

• Windows

• Roofs

• Food storage areas

Page 32: Contamination, Food Allergens, and Foodborne Illness

Interior Elements

•Eliminate hiding places in all areas of the operation

•Inspect all food, never accept suspect food

•Restrict traffic in food-prep areas

•Monitor self-service areas:

• Salad bars

• Condiments

• Exposed tableware

Page 33: Contamination, Food Allergens, and Foodborne Illness

Exterior Elements

•Exterior of building is well lit

•Identify all delivery persons and their suppliers

•Ask suppliers how they are insuring food safety

•No access to the facility by non-employees

Page 34: Contamination, Food Allergens, and Foodborne Illness

Allergy Facts

•2% of the U.S. population has a true food allergy (12 million)

•100 deaths per year from anaphylaxis

•1,080 food induced anaphylactic reactions per year

Page 35: Contamination, Food Allergens, and Foodborne Illness

Increase in Allergy Prevalence

•Food allergies have doubled in the past 5-10 years in the U.S.

•Possibly Due To:

• Hygiene hypothesis—early exposure to germs

• Early introduction of foods

• Cooking practices—roasting peanuts

• Vaccines

• Environment

Page 36: Contamination, Food Allergens, and Foodborne Illness

Food Allergens

Common Food Allergens

Milk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts

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Page 37: Contamination, Food Allergens, and Foodborne Illness

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

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Page 38: Contamination, Food Allergens, and Foodborne Illness

Allergic Reactions

•Do not happen the first time someone comes in contact with the allergen

•Reaction gets worse with each exposure

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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 tableware and utensils used to prepare the guests’ food are allergen free

You have their lives in your hands!

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Page 40: Contamination, Food Allergens, and Foodborne Illness

Food Allergies

More than 11 million Americans suffer from food allergies and predictions are that the incidence of food allergies is on the increase!

http://supermarketguru.com/page.cfm/7512

Page 41: Contamination, Food Allergens, and Foodborne Illness

Food Allergy Buddy


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