Food Safety Contamination Types and Causes

forage Safety Contamination Types and CausesIntroductionFood forbidive refers to the guarantee that moldinessiness be given to consumers that the fare is safe for consumption. If this is non the case then the intellectual nourishment is bemire. Food female genital organ be contaminated in different shipway. most regimen may already pick out bacterium or unconnected tree trunk merely on the opposite hand food may alike be contaminated if it is non handled properly. Food befoulment tolerate be in different ways namelyBiological taintPhysical contaminationChemical contaminationIn run to interrupt food contamination the food must(prenominal)(prenominal) be handled and store properly. This laughingstock be done by victimisation and apply proper conditions and measures. In this report well be seeing 3 cases of food contamination, the measures and ancestor that need to be taken in order to prohibit them.Case study 1 read/write head 1 snap and discuss the type of contamination and suffer examples.According to the information provided in case study one its a case of corporeal contamination. Physical contamination bathroom be any hostile torso found in food. Foreign objects hind end include hair, plastics, wood or even jewelry. This case is a typical physical contamination ascrib able to foreign body found, that is the beetles wings (dark color fragments). The chemists beetle lives in warmer and dry climate. It feeds on dry products much(prenominal) as dried herbs, cereal products, bread, etc. The factory is an excellent conduct for the beetle to live and feed.The beetles wings were identified by a light microscope and concluded that its the Biscuit beetle or the Drugstore beetle. The record of inspection as well as shows that the insects were cave in earlier in the premises of the industry. This means that there had not been an effective pest fudge and those insects were not eradicated. The phosphatase trial run shows th at the insects were exposed to high temperature during the bake of the biscuits, this result shows 2 possibilitiesThe insects were already in the premises of the building and fell into the product during baking or,The raw products use to make up the biscuits (such as flour, herbs for flavoring, etc.) already contain the insects and were used without examined properly.Concerning physical contamination, the contaminated food cigarette contain any foreign object even preventatives August 2010, Philip Hodousek, a California man says he ordered a French soup and found a condom in it which he thought was melted cheese. He has settled a lawsuit against the peacefulnessaurant Claim Jumper. At first the restaurant denied that fortuity but after the condom was sent for a DNA test and revealed that the DNA present was neither for the plaintiff nor for his wife. According to City word Service, his lawyer rejected an offer of $30,000 be shake up he was proved innocent and was incrimina te of putting the condom in the soup to scam and to destroy the write up of the restaurant. (Dennis Romero 2010)By an early morning, walking alone in a thermionic vacuum tube you brush off get stabbed by a 7 inch tongue but now the problem is you tail get stabbed by clear one According to CBS News, John Agnesini, 27 years old, found a 7-inch wound while eating his sandwich that he bought at a subway in New York. Luckily he noticed it at time and hasnt got any physical damage but he fell ill with severe stomach issues for hours after eating it. He settled a lawsuit against the subway and the case seeks for about $1 million indemnity. (CBS News 2008)Here are approximately examples of foreign body found in food which make them a physical contaminationA man found hair in his steak at watt Bend restaurant.(Dan Benson,2008)A woman found a metal style in her hamburger at Applebees restaurant in Albuquerque.(KOB News, Danielle Todesco,2014)A nose ring was found in a childrens bre akfast at McDonald. (Taylor Berman,2012)As we render seen, there a lot of foreign objects that was found in some a(prenominal) restaurants or fast foods. This has negative set up on the reputation on the restaurants or on the consumer itself. Many precautions and insure measures should be taken to ensure resort in consumable products.Question 2(a) Effects of physical contamination.Physical contamination stinker lead to many hazardous make. One of the many is physical injury. As we take on seen, the metal bolt found can lead to serious dental injury. in that respect are likewise broken glasses found in food which can cause gum bleeding and injure the lining of the gut. Some foreign body can even cause suffocation as they block the respiratory carcass.Foreign objects can bring along slanderous microorganisms in foods. This can result in food poisoning. Objects such as hair, needle or condom can bring many diseases, in some cases incurable.An some other adverse effect is f or the establishment itself. The reputation of the refuge can be ruined even it can cause the make-up to be closed forever at some level depending on the case. The establishment can make great detriment because of legal actions and lawsuits. in that respect is great loss of food as the food become unsound and cannot be used.Question 2(b) Controls to prevent physical contamination.Physical contamination occurs by accident. Therefore, there are certain controls and measures to prevent it. graduation of on the whole, the most roughhewn physical contamination is hair found in food. So, first of all we need to be sure that employees are following the policy of the institution. They must wear appropriate protective clothes. A human cosmos loses 50-75 hairs a day food handlers should wear a hairnet or a hat. staff should not wear any jewelry and tailor-makes covered with plasters should be seal off and need to be tie properly as it may decide during handling of food. Staff sho uld similarly be creditworthy as they must have obedient soulal hygiene. For example nails need to be disrupt neatly as it can break and fall into the food.The establishment should have a replete(p) maintenance program to ensure durability in machine equipment. Broken equipment or machine in repairs should not be unbroken near preparation of food, this increases the risk of food contamination. The building also should be renewed as to prevent paint or other objects to detach and fall into the food.To protect the establishment from nuisance, pest control should be made appropriately. Also, all the cooked and uncooked food should be covered to prevent dust particles or other foreign objects to fall in.In wound of all the measures and security being followed, customer complaints persist in increasing. save, controls and measures should be sustainable and to be followed all the time. Managers should ensure that all the security measures are being followed not only for the emplo yees but also for the providers.Case study 2Question 1 Analyze and discuss the type of contamination and provide examples.According to the information provided in case study two, its a chemical contamination. Chemical contamination is the presence of chemical substances catch course by plants and animals or introduced accidentally, which make the food unfit for consumption. This can be hazardous depending on the substance introduced or chemicals present in high concentrations.As per the case study, Susumber berries are listed noxious weed in U.S. The berries may contain toxic substances but we dont know incisively at what stage its the most toxic. As the berries were cooked and then frozen, we can conclude that heat dont have an effect on the berries but the consumption number has an effect on the consumer, that is the third person consume a smaller amount of the berries and hence discoverd other(prenominal) effects compared to the other two.These conclusions are ascendantd on clinical symptoms and also the toxicity of the berries is not well known, so we can say that another substance have caused these effects. For example, chaconine poisoning was suspected and chaconine is found when potatoes turn green.As we have seen, chemical contaminations could be imputable toNaturally occurring toxins.For example, the red kidney bean produces a toxic agent (kidney bean lectin). The beans need to be cooked at high temperature for a long time to be out of danger. other examples are shellfish, certain fish such as the fugu (puffer fish), rhubarb and potatoes.Reactions during food touch onAt high temperature cooking such as grill and irradiation.Environmental contaminationIt can be from residues from agricultural or other processes such as insecticides, herbicides, pesticides.In japan, mostly all the villages in the village of Minamata were found to be contaminated by consuming fish. Industries throw their run off products containing hectogram into the river. Fi sh were contaminated with these product and so the villages by fishery. (Douglas Allchin n.d)In 2008, sulfuric acid and hydrochloric acid were mix with wine to dilute it. (Reuters 2008)In 2003, veterinary antibiotic nitrofurans (which are banned) were found in chicken. This chemical can cause cancer over long term consumption. (FSA News item 2003)Question 2(a) Effects of chemical contamination.The effects of chemical contamination can be determined by chemical introduced in the food and also the dose. For example, lack of iron in the body causes anemia but besides much iron can cause death.In some cases, effects can be both physical and mental. Substances such as mercury can cause handicap and even death. Other substances can cause damage to our nervous systems. But in light cases chemical can causeAbdominal painNauseaHeadachesDizzinessAlso it causes loss to the organization as the spoiled food should be discarded and it must face legal actions.Question 2(b) Controls to prevent ch emical contamination.Establishment learn in the production of food shouldSeparate chemical equipment from the production of foodChemical equipment such as cleaners and sanitizers should be clearly labeledEnsure that raw materials entering the production line should be go over and labeledEnsure that suppliers are correct, that is, they are using legal substances and in right amountInspect and control stock regularly tight-laced waste management.Food handlers should be trained and supervise so as they follow the rules and regulation of dosing or diluting any substances. They must know the train and function of the chemical before using it. Chemicals must be stored in designated storage areas or cupboard.Case study 3Question (a) handle the type of food borne illness.Biological contamination refers to biological substances (living organisms) such as bacterium, fungus, parasites, molds and yeast that cause health problems when introduced in the body. Biological contamination exists in two forms food intoxication or food transmitting. Food infection is the consumption of food containing bacterium whereas food intoxication is the consumption of food containing both bacteria and toxins (from biological source). Toxins are poisonous substances produced by a living organism which can make harm to human or animals.According to the evidences provided in case study three, this is a case of biological contamination, more precisely its a case of food intoxication. This is because the bacteria clostridium botulinus and B toxin was found.Question (b) cover the symptoms, sources and effects caused by C. BotulinumThe bacteria and the toxin were found in the in yoghurt. The hazelnut yoghurt can be considered as high risk food because of its protein content. The step-down concentration of sugar so as to decrease calorie in yoghurt can be a factor that contributed to the growth of the bacteria.The mind for this outbreak is the bacteria found in cans of hazelnut puree. As its an anaerobic bacterium, it grows best in places with less type O. Usually this bacterium is associated with can food as inadequate processing of the hazelnut puree can decrease the pH of the food sufficiently to permit the growth of the bacteria. due to the new formulation, decrease in temperature cannot kill all the bacteria. The rest of the bacteria that survive multiplied in the yoghurt.Toxins produce by clostridium botulinum causes botulism. The symptoms appear after 18-36 hours after consumption. But the time can shift from individuals. If the person infect is not treated rapidly, it can result in death.The early symptoms do itd by infected persons areDifficulty in swallowingFatigueVomitingNauseaDizzinessDouble visionThe toxins produce by the bacteria can cause severe paralysis as it acts on our nervous systems. At first the patient will experience weakness in arms and manage. If this continues to the chest, the after will have difficulties in breathing as the respira tory muscles will be affected and after on, death may occur.The most serious effect cause by the bacteria is obviously death. But thats not all that the bacteria will do to a patient. The paralysis cause by the later can be forever. Recovery from this disease can take weeks or even month, some mint never recover fully. (WHO 2013)Question (c) cover and discuss with examples two other bacteria, mentioning the symptoms, sources and effects, which cause food borne illness.ListeriaListeria is the bacterium that is responsible for the disease listeriosis. It is mainly found in soil and water and some animals such as cattle and poultry. It can also be present in food made from raw milk. Unlike other bacteria, listeria can grow in both in oxygenated conditions (aerobic) and conditions where there is no oxygen (anaerobic). It can also grow and multiply in refrigerated conditions which make it very dangerous. Therefore refrigerated pts or meat spreads is not advisable to eat. But this bacte rium is destroyed by high temperature and pasteurized milk.The incubation period of this bacterium can be about 3-70 years. The infected person will feel weakness, vomiting, stiff neck and fever and sometimes diarrhoea. Although it is treated with antibiotics certain measures should be taken to vitiate it. A proper sanitation must be done to prevent not only listeriosis but other bacteria. A unspoiled sanitizer for listeria is alcohol. Kitchen materials such as knife, chopping board and the raw product itself should be wash properly. Ready-to-eat foods and leftovers should be heated to high temperature and consumed rapidly. Refrigerated food should be kept below 4o C to prevent growth of the bacteria. (Kenneth Todar n.d)CampylobacterCampylobacter is responsible for the disease campylobacteriosis. It is understand as the main cause of bacterial foodborne disease in many countries. It causes mainly intestinal infection. It is mainly found in raw or undercooked poultry, contaminat ed water and unpasteurized milk. Contaminated water is also a source of contamination. Many cases were reported because of contaminated water during recreational activities. But most cases its by animal or animal products. The major(ip) contributor to this disease is believed to be undercooked poultry which is contaminated. Infected persons can experience cramping and abdominal pain, nausea and vomiting, fever, diarrhea (sometimes bloody). This can be after 2-5 days after exposure to the bacteria. Although campylobacteriosis is not a fatal disease but 76 people die every year. This is due to severe diarrhea which makes the body lose a lot of water.Beside those effects, there are antifertility methods to limit the proliferation of the bacteria. First of all we must start at the base of the food chain. Farm animals such as poultry should be cater with uncontaminated water. There must be good water systems and also a good waste management because campylobacter can survive in its com mode. Animals should be slaughtered according to the rules. Meat, especially poultry should be cooked at material temperature to destroy the bacteria and raw milk should be pasteurized. (NCEZID 2013)Question (d) Discuss the impaction of food borne illness.Food borne illness can have an impact not only for the infected people but its worldwide. It can have an impact on our social life. Some of the infected persons which have not recovered completely must stay in bed for the rest of their life and the medical care must go on. This can be costly. Cases of trauma can erect from individuals suffering from a long time. In another hand, some people are paralyzed for the rest of their life. It can also have an impact socially. If the outbreak is not controlled many people and animals can lose their life.Another impact of food borne illness can be at economical level. Contaminated food and animal should be destroyed. If cases of contamination are reported in poultry, most of the animals sh ould be killed and this results in great loss of money. Money should be invested to have a good water system in order to provide the animals with uncontaminated water. The uprise should have a good waste management so that feces are discarded safely. Infected persons wont be able to go to work and the level of absenteeism will increase. This will decrease the income -in toll of money- of our country.Question (e) Discuss how foodborne illness can be controlledAlthough cases of foodborne illness keep increasing, preventive measure must be taken to diminish those outbreaks. First of all, the organization must have a good food safety management as well as pest control system and good wastage system. Most of the cases occur by accident or due to inappropriate conservation method or mistake while processing food. As a precaution method, food handlers should be educated in types of foodborne disease, causes and preventive methods. Often we say that people are the key to prevent or to red uce foodborne diseases. Thats why staffs should have a good personal hygiene such as nails must be cut to prevent it from breaking off while handling food or the use of gloves where its necessary. Sanitation practices can decrease cases of foodborne illness. For example, if a knife and chopping board is used to cut a chicken, it must be washed thoroughly and sanitized before cutting other ingredients. Chemical sanitizers must be used to kill bacteria as it contains acidic solution bacteria cannot survive in acidic conditions.Storage areas must be kept clean and controlled regularly. Food items must be well bear on to prevent access to insects and rodents. Insects like cockroaches carry a lot of toxic bacteria. All materials used or food contact surfaces must be cleaned and sanitize before and after work. Cross contamination should be avoided as it may carry bacteria from one item to another. Food must be used before the perishable date. Industries using food in masse must get the ir raw products from a trusted supplier as bacteria such as campylobacter and salmonella is transmitted by infected water and feces. If the supplier or the farm proprietor does not have a good water system, all the animals can get infected.Food must be stored in such temperature to avoid the danger geographical zone. The danger is a range of temperature where the bacteria multiply rapidly. Food must be stored below 4oC and cooked food must be served above 63oC to be sure that most the bacteria are dead. Low temperature (below 4oC) make the bacteria inactive, after defrosting the food it must be cook rapidly in order to prevent the bacteria from multiplying. Pre-prepared food and leftovers must be consumed within 4 days and if in doubt, it must be discarded.