biological hazards in food processing
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This document discusses biological hazards in food processing. It defines biological hazards as organisms or organic matter from organisms that can harm human health, such as parasites, viruses, bacteria, and fungi. These hazards can contaminate raw materials or foods during processing. Major biological hazards from bacteria include Salmonella, Listeria monocytogenes, and Clostridium botulinum, which can cause illnesses through infection or toxin ingestion. Viruses like hepatitis A and norovirus, as well as parasites like Giardia and Ascaris, can also infect people through food. Contamination sources include animal feces, contaminated soil and water, and poor hygiene practices. The HACCP food safety system and proper handling/processing through techniques
biological hazards in food processing
- 1. Biological hazard in food Processing Kaleem ullah BS Food Science & Nutrition (Morning) Government College University Faisalabad
- 2. Hazard: Agent that is cause illness or injury in the absence of its control Basically three types of Hazard are: Biological Chemical Physical
- 3. What is biological hazard Biological hazards refer to organisms or organic matters produced by these organisms that are harmful to human health These include parasites, viruses, bacteria, fungi and protein These hazards can come from raw materials or during food processing
- 4. Major biological hazards Bacteria May cause illness in humans, either by infection or intoxication Foodborne infections are caused by swallowing live pathogens that grow within the body Toxins produced by microorganisms in the food before it is eaten. Bacterial hazards can also be grouped into sporeformers and nonsporeformers ,
- 5. Infection Causes by Bacteria Clostridium botulinum Causes an intoxication that affects the (sporeformer) central nervous system and causes shortness of breath, blurred vision, loss of motor capabilities and death. Listeria monocytogenes Causes an infection with (nonsporeformer) symptoms. Severe forms of listeriosis are possible in people with weakened immune systems. Salmonella spp. Causes an infection with the following (nonsporeformer) symptoms: nausea, vomiting, abdominal cramps, diarrhea and fever.
- 6. Viruses Viruses can also be present in people who show no outward signs of illness (carriers) Transmission of viruses to foods is usually related to poor hygienic practices Infection causes by viruses Hepatitis A virus Causes fever and abdominal discomfort Norwalk virus Causes nausea, vomiting, diarrhea and abdominal pain (gastroenteritis)
- 7. Parasites There are two types of parasites that can infect people through food or water: Parasitic worms oInclude roundworms (nematodes), tapeworms (cestodes) and flukes (trematodes) Protozoa oRole of fecal material in transmission of parasites Infection Causes by Parasites Giardia lamblia This protozoa causes diarrhea, abdominal cramps, fatigue, nausea Entamoeba histolytica This protozoa causes dysentery (severe, bloody diarrhea). Ascaris lumbricoides This roundworm causes intestinal and lungs infection
- 8. The major Sources of Biological hazard in food The major sources of biological contaminants in food are: Animal guts: faecal contamination soil and water contaminated by non-treated manure cross contamination: •Human contamination due to poor personal hygiene, faecal contamination, failure in infection control (illness not reported) •Cross-contamination of food products spread from processing environment due to poor/improper sanitation
- 9. Control and prevention The implementation of GMPs and HACCP will help prevent biological hazards. GMPs ensure hazards associated with personnel and environment are controlled during food production. HACCP controls hazards that may be present in ingredients and packaging materials and also those that occur during food processing, packaging and storage.
- 10. HACCP Principle The food industry uses the system of HACCP which involves seven steps to reduce or eliminate such hazards 1. Identify potential food hazards 2. Determine critical control points 3. Set critical limits 4. Establish monitoring procedures 5. Corrective action procedures 6. Verification procedures 7. Keeping records and documentation
- 11. Processing strategies to control biological hazards Effective thermal processing used as a kill step (e.g. cooking, pasteurization) Use of appropriate process controls: oStorage temperatures (e.g. cooler, freezer) oProcessing parameters (e.g. temperature and time for cooking, water activity during dehydration) oAdequate cooling system Effective cleaning and sanitizing procedures (e.g. SSOPs) Use of food techniques to prevent the growth of bacteria or other biological hazards: oPackaging techniques (e.g. use of vacuum packaging, modified atmosphere packaging) oPreservatives oProcessing techniques
- 12. Conclusion Biological hazards can kill. Or they may cause discomfort and affect the health and performance of employees at the very least. Infection can be prevented by properly processing and handling food products because pathogens are easily destroyed by heat. We have to be vigilant in preventing and controlling biological hazards to make the work environment a safer and healthier place, To produce healthy foods.
- 13. thanks