food safety hazards - agricultural training institute · 2019. 2. 26. · toxic hazard...

FOOD SAFETY

HAZARDS

HAZARDS in Food

Physical, chemical or microbiological

contaminants that may be present in food

and that affects human health.

•

• The hazard may cause human illness

death.

or

• RISK = the probability of the hazard

occurring in food and also its impact

human health.

on

FOOD SAFETY HAZARDS

Fresh produce can be

contaminated/affected with HAZARDS at any point along the food chain.

The FOOD CHAIN

GROWER RETAILER

DISTRIBUTOR CONSUMER

PROCESSOR FOOD SERVICES

Transport Field

Water Establishment

Hygiene

Potential sources of contamination in

fresh fruits and vegetables

Manure

Personal Hygiene

Sewage

CHEMICAL Hazards

Chemical Substances • Pesticides (insecticide, fungicide)

• Heavy metals (lead, mercury, cadmium)

• Oxidizing agents (peroxide, sulfites)

• Naturally occurring substances (oxalic acid,

hydrocyanic acid, phasin, goitrin)

• Stress metabolites (solanin, isocoumarin, ipomeamarone, aflatoxin/myxotoxins)

Microbiological Hazards

• Pathogenic organisms that cause human illnesses

Bacteria (E. coli, Salmonella,

Listeria, campylobacter,

typhoid, cholera)

Protozoa (Amoeba)

Virus (Hepatitis A)

Helminths (Ascaris)

Toxic Contaminants/Hazards

Physical Hazards

• Glass

•Staple wire

•Asbestos

•Pins

•Hair

• Filth

Chemical Hazards

Effect on

Human Health

Source of Contamination Hazard

• Pesticides carcinogenic Chemical sprays for insect, fungal and/or

bacterial control

• Heavy metals poisoning Irrigation water, soil

• Oxidizing agents

respiratory disorder

Anti-browning agents (oxalic acid, sulfites)

• Naturally occurring substances

carcinogenic fruits or vegetables

• Stress metabolites poisoning microorganism or the fruit or

vegetable in response to stress

Chemical Hazards

Pesticide Residues in Crops Due to: Management Survey, NCPC, UPLB)

(Pesticide

spraying more often than recommended

using higher concentration than recommended

use of “coctails”

use of pesticide not recommended for the crop

harvesting very close from application

dipping crops in pesticide solution

•

•

•

•

•

•

Pesticide residues - harmful to

human if it exceeds international

standards set by the FAO/WHO:

Maximum residue limit (MRL) (mg chemical/kg commodity)

• the maximum concentration of a pesticide

residue recommended to be legally permitted on

foods/ feeds resulting from the use of a pesticide;

a measure of the residues at the time of the

harvest;

a means to determine whether GAP was followed

in the use of pesticides when the commodity

enters the market.

•

•

Mango MRL and Heavy Metals ( CODEX)

• Heavy metals content Maximum

values (mg/kg

Lead (Pb)

Cadnium (Cd)

Mercury (Hg)

0.50

0.05

0.03

• Pesticide Residue Content MRL

(mg/kg)

Carbendazin

Prochloraz

Propiconazole

Triademefon

Po The MRL accommodates

2.0

2.0

0.05

0.1

(Po)

(*)

postharvest treatment

* At or about the limit of determination.

FOOD SAFETY CHEMICAL HAZARDS

Sources of contamination

than label rate

target crop

• Spray drifts from adjacent crops

• Pesticide in soil from previous use

• Pesticide residues in picking bins or crates

• Equipment not cleaned after use

• Multipurpose use of equipment

• Dumping, accidental spillage or seepage

of pesticide into soil or water source

Residues present

for pesticides not

registered/

approved for use

on produce

• Incorrect mixing- concentration higher

• Pesticide not registered/approved for

• Witholding period not observed

• Equipment incorrectly or not calibrated

Pesticide residues

in produce

exceeding

MRLs


ASSOCIATED WITH FRESH PRODUCE


Continued use of phosphate-based

fertilizers with high levels of heavy

metals (Cd)

High levels of heavy metals in the soil

naturally or in previous use (mining,

dumpsites)

Soil conditions conducive to uptake

of heavy metals by crops – e.g,

acidity, salinity, zinc deficiency, use

of gypsum, organic matter are

predisposition factors for increased

absorption of Cd by the roots

•

•

•

Heavy metal

residues

exceeding

maximum levels

(MLs)

- Mercury (Hg)

- Lead (Pb)

- Cadnium (Cd)

- Chromium (Cr)




•

•

Chemical and fertilizer spills on pallets

Leakage of chemicals and fertilizers

transported with produce

Oil leaks and grease on equipment in

contact with the produce

Spillage of chemicals- e.g, vermin control

chemicals near produce or packaging

materials

Residues in picking containers used to

store chemicals, fertilizers, oil, etc.

•

•

•

Non-pesticide

chemical

contamination



• Unsuitable storage conditions:

- potatoes stored in light

- carrots in storage with

high ethylene producers

- high humidity/high

temperature storage of corn, peanuts, soybeans

- bacterial disease affecting

the tuber

• Stress Metabolites

- solanine (potato)

- isocoumarine (carrots)

mycotoxins/aflatoxin

(corn, peanuts,

soybeans)

- Ipomeamarone (sweet

potato)



Chemical and fertilizer spills on

pallets

Leakage of chemicals and fertilizers

transported with produce

• • Non-pesticide

chemical

contamination •

• Oil leaks and grease on equipment

contact with produce

Spillage of chemicals- e.g, vermin

control chemicals near produce or

packaging materials

in

•

•

•

Use of inapropriate cleaning chemicals

Residues in picking containers used to

store chemicals, fertilizers, oil, etc.

Human Health

Toxic CHEMICAL Contaminants/Hazards

Source of Contamination

Effect on Hazard

Naturally-occurring substances

• Oxalic Acid interferes with calcium absorption, naturally present in

and metabolism, poor growth, slow development of teeth and bones, formation of kidney stones

spinach, rhubarb leaves, kamias, balimbing, taro corm/leaves, chayote

• Phasin nausea, stomach pains,

vomiting, diarrhea

circulatory collapse

naturally present in

beans

• •

Goitrin Thiocyanate/

Isothiocyanate

goiter cabbage, cauliflower,

brussel sprouts, broccoli,

kale

• Dioscorine paralyzes the nervous system yam

Toxic Hazard

Contaminants/Hazards Effect on Human

Health Source

Naturally-occurring substances

Cyanogenic Glucosides

blindness, and ataxic

goiter

topical neuropathy

lima beans, cassava (linamarin)

apple, pear, peach (amygladin)

Cynogenic glucosides are converted to toxic cyanide (HCN) by enzymes

present in the plant cells.


Effect on

Human Health Source of

Contamination Hazard

• Salmonella sp. diarrhea, abdominal pains,

chills, fever, vomiting, dehydration

animal manure,

Infected workers,

water

• E. coli diarrhea, vomiting, shock,

similar to cholera

oral-fecal

contamination,

sewage, animal manure

• Listeria

monocytogenes

perinatal infection, animal

septicemia,

meningitis,

meningoencephalitis,

abortion

manure, infected

food handlers,

water

Hazards MICROBIOLOGICAL

Source of

Contamination Hazard Effect on Human

Health

•

Clostridium botulinu

m

nausea, vomiting,

dizziness, paralysis

double vision, death

soil, animal

manure

• Hepatitis A

virus

fever, nausea,

jaundice

oral-fecal

contamination,

water


Mechanism by which vegetables can be contaminated

with pathogenic microorganisms.

Meat, milk eggs plants

Cross contamination

HUMANS PRODUCE

Harvesting, handling,

processing environment

feces

ANIMALS

sewage

water

Silage soil

INTOXICATION

The disease is caused by toxins (chemical substances harmful to humans) produced by the microorganism in the food- before being consumed.

INFECTION

The disease is caused by the microorganism itself , which is present in the food before consumption. The microorganism is able to develop in the consumer after eating the contaminated food.

FOOD SAFETY BIOLOGICAL HAZARDS



• Faeces from or the remains of

wild and domestic animals

• human sewage contaminating

water used for irrigating,

pesticide application,

harvesting, unloading, washing,

top icing, hydrocooling, cleaning

• BACTERIA

• VIRUSES

• PARASITES

• YEAST

• MOULDS




• Untreated organic animal products

used for fertilizing and soil

improvement contacting produce

directly or indirectly via the soil

• Picking the produce that contacts

drops onto contaminated soil

Inadequate cleaning of picking

containers, grading and packing

equipment contaminated by soil,

decaying matter and faeces of

rodents, birds and insects

or

•

• BACTERIA

• VIRUSES

• PARASITES

• YEAST

• MOULDS




• Stacking of pallets, crates and bins

contaminated with soil and faeces on

exposed produce

Packaging and packing material

•

•

•

•

•

BACTERIA

VIRUSES

PARASITES

YEAST

MOULDS

top of

•

contaminated with faeces from rodents,

birds and insects

Handling of produce by infectious workers •

due to inadequate toilet and hand washing

facilities, poor personal hygiene practices

and sickness (Hepatitis)

Leakage of contaminated water from

cooling systems in cold rooms

•

FOOD SAFETY PHYSICAL HAZARDS



Harvesting of ground plants

during wet weather

Dirty harvesting and packing

equipment

Dirty picking containers and

packing materials

Stacking of dirty pallets,

crates and bins on top of

exposed produce

•

•

•

•

Foreign objects

from the

environment (soil,

stone, stick, weed

seeds, etc.)




• Harvesting of ground

plants during wet

weather

Dirty harvesting and

packing equipment

Dirty picking containers

and packing materials

Stacking of dirty pallets,

crates and bins on top of

exposed produce

•

•

•

Foreign objects

from the

environment (soil,

stone, stick, weed

seeds, etc.)



Source of contamination

• Broken lights above

packing equipment and

areas where produce is

exposed

Broken bottles picked up

by harvesting

equipment- left by

workers or thrown into

block from passing

traffic

•

• Glass




• Damaged pickling

containers, harvesting and

packing equipment and

pallets

Inadequate cleaning after

repairs and maintenance

Workshop areas too close to

packing and storage areas

Shotgun pellets

•

•

•

Foreign objects

from equipment

and containers

(e.g, wood

splinters, metal

shavings, platic

objects, paint

flakes)




• Careless or untrained

staff

• Inappropriate clothing

Foreign objects from

human handling (e.g,

jewelry, adhessive

dressings, gloves)

THANK YOU

food safety hazards - agricultural training institute · 2019. 2. 26. · toxic hazard...

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