principles of safety hygiene, and sanitation "chemical hazard"
TRANSCRIPT
CHEMICAL HAZARDS
5CHAPTER
Aldrin RemotoJejomar Legarto
CHEMICAL - any basic substance that is used in or produced by a reaction involving changes to atoms or molecules. - Anything made of matter is therefore a chemical. Any liquid, solid, gas. Any pure substance; any mixture. HAZARDS - a source of danger; a possibility of incurring loss or misfortune.
• Any chemical that can cause illness, injury, or an emergency.
• The amount of the chemical may determine whether it is a hazard or not. Some may require exposure over prolonged periods to have a toxic effect.
CHEMICAL
HAZARDS
Food contaminated by Chemical Hazards is a worldwide public health concern & a leading cause of trade problems internationally.
Contamination may occur through : 1. Environmental Pollution (air, water,
& soil) with metals, polychlorinated biphenyls(PCBs) & dioxins.
2. Intentional Use of Various Chemicals (pesticides, animal drugs, & other agrochemicals.
These Hazards in foods are : a. Carcinogenic (tending to cause cancer) b. Mutagenic (causes alteration in nucleic
acid sequence)
c. Teratogenic (interfere in normal embryonic development)
These chemicals in food when sufficient amount cause severe illnesses & possibly death because of their toxicity on human body.
All chemicals are poisonous when ingested at toxic level, their toxicity depends on the substances deal with.
Sodium Chloride (Table Salt) becomes lethal when 12 ounces are consumed at one time.
Food Additives are beneficial but can be toxic at excessive amount.
Element Use Insufficien
cy Excess
Sodium
A systemic electrolyte &
essential in co-regulating ATP with potassium
Hyponatremia
(associated with
dehydration)
Hypernatremia
(Indicating diabetes Insipidus)
IronPlays a role in in the transport of oxygen by the
blood
Iron Deficiency
Iron Overload Disorder
Copper
Required component of many redox
enzymes
Copper Deficiency
Copper toxicity
Iodine
Required for synthesis of
thyroid hormones, and
to prevents goiter
Iodine Deficienc
yHyperthyroi
dism
Although nutrients & substances are essential to life such as :
Chemical Hazards Classified As:
1. NATURALLY OCCURING
CHEMICALS (Toxins produced in
by a biological organism)
2. ADDED CHEMICALS
(Intentionally or Unintentionally added
to food)
1) Ciguatoxin2) Mycotoxin3)
Scombrotoxin4) Shellfish
Toxins
1) Cleaning Solution
2) Food Additives
3) Pesticides4) Heavy Metals
Toxin A. Ciguatoxin
Description
Example of fish-poisoning intoxication. Toxin is from minute sea creature called
algae, the toxin is heat stable & cannot be destroy be cooking. Marine fish ingest
algae containing toxin which accumulates in the fish over time.
Common Food
Marine finfish most common of Ciguatoxin poisoning. Barracudas, Groupers, Jacks ,
Mackerel, Snappers, & Triggerfish.Transmiss
ion in Food
Toxin is transferred to Finfish after the ingestion of toxin-containing algae.
Symptoms
Weakness, Slight Paralysis of Mouth, Tongue , Hands & Feet.
Prevention
Toxin is not destroyed by cooking, prevention can be difficult. Purchasing
seafood in a reputable supplier is the best preventive measures.
1. NATURALLY OCCURING CHEMICALS
Toxin B. Scombrotoxin/ Histamine Poisoning
Description
Also called HISTAMINE POISONING, caused by eating foods high in chemical compound
called Histamine (produced by bacteria when they decomposed foods).
Toxin is Heat Stable.Common
FoodTuna, Mani-Mani Fish & Swiss Cheese has also implicated.
Transmission in Food
Bacteria in particular food break down histidine & cause the production of
histamine. Temperature abuse leads to more histamine production.
Symptoms
Unique symptoms include dizziness, burning sensation, facial rash, hives &
peppery taste in the mouth.
Prevention
Purchase seafood in a reputable supplier. Store Seafood below 41°F & do not accept seafood that has been previously thawed
(no longer frozen).
Toxin C. Shellfish Toxin
Description
There are numerous examples of Shellfish Toxins. The most common include Paralytic Shellfish Poisoning(PSP), Diarrheic Shellfish Poisoning(DSP),
Amnesic Shellfish Poisoning (ASP), & Neurotoxic Shellfish Poisoning(NSP).
Common Food
Any shellfish may contain toxins. PSP most common in mussels, clams, & scallops.
DSP in mussels, oysters, & scallops, ASP common in mussels, & NSP in Gulf Coast
Marine Animals.Transmission in Food
Shellfish toxins are inherent in Marine Shellfish.
Symptoms
Prevention Purchase seafood in a reputable supplier.
TOXICANT SOURCES ASSOCIATED FOOD
CIGUATERA DINOFLAGELLATES TROPICAL FISH
SHELLFISH TOXINS:
PARALYTICDIARRHEICAMNESICNEUROTOXIC
DINOFLAGELLATES SHELLFISH
PYRROLLIZIDINE ALKALOIDS
VARIOUS TOXIN PLANTS
CEREALS, HONEY
HISTAMINE SPOILAGE BACTERIA FISH, CHEESE
TABLE 5.2 NATURALLY OCCURING CHEMICALS
4. Mycotoxins The toxin came from foodborne
microorganism fungi. Fungi include both MOLDS & YEAST.
They are larger in size than bacteria & they prefer foods high in Sugar/Starch. They can survive extreme conditions (acidic food & lower water activity) compared to bacteria.
Foodborne molds produce chemical compounds called MYCOTOXINS that have been linked to CANCER.
MYCOTOXINS are commonly found in DRY & ACIDIC FOODS.
Common Foodborne mycotoxin called AFLATOXIN is produced by ASPERGILLUS SPP.
Common foods containing mycotoxins includes CORN, NUTS, & GRAINS.
Several MYCOTOXINS CANNOT DESTROY EVEN AFTER THE FOOD HAS BEEN COOKED.
MYCOTOXIN TARGET ORGANAFLATOXIN
(a potent carcinogen from the fungus Aspergillus; can be
produced & stored for use as a bioweapon)
LIVER
OCHRATOXIN A KIDNEY
TRICHOTHECENES MUCOSA (secretion of the mucous in guts, nose & throat & lungs)
ERGOT ALKALOIDS
PERIPHERAL VASCULAR SYSTEM (circulate fluids such as blood
or lymph or sap through the
body)
ZEARALENONE URO-GENITAL TRACT
TABLE 5.3 TARGET ORGANS OF SOME MYCOTOXINS
CHEMICAL SOURCES ASSOCIATED FOOD
AFLATOXINASPERGILLUS FLAVUS
& A. PARASITICUS
Corn, Peanuts, Tree Nuts & Milk
TRICHOTHECENES MAINLY FASARIUM Cereals & Other
Foods
OCHRATOXIN APENICILLIUM
VERRUCOSUMA. ORCHRACEUS
Wheat, Barley, & Corn
ERGOT ALKALOIDS CLAVICEPS PURPUREA Wheat, Barley, &
RyeFUMONISINS FASARIUM
MONILIFORME Corn
PATULIN P. ESPANSUM Apples & Pears
ZEARALENONE FUSARUIM SPP. Cereals, Oil & Starch
TABLE 5.4 OTHER TOXICANTS OF BIOLOGICAL ORIGIN
2. ADDED CHEMICALS Is a long list of Chemicals added to
foods that can pose health risk?
INTENTIONALLY ADDED CHEMICALS are those:1) FOOD ADDITIVES2) FOOD PRESERVATIVE3) PESTICIDES.
PESTICIDES leaves residue on fruits & vegetables, & can usually be removed by vigorous washing procedure or by peeling off the produce skin.
The use of INTENDED FOOD ADDITIVES is regulated by the FOOD & DRUG ADMINISTRATION & ENVIRONMENTAL PROTECTION AGNECY to ensure they are SAFE.
Chemical Hazards can be divided into 3 general categories :1)POISONOUS SUBTANCES2)ADVERSE FOOD REACTION (food
allergy sensitivity)
3) NUTRITION ISSUES
1)POISONOUS SUBTANCES
1.Toxic Plant Materials2.Intentional Food Additives3.Chemical Created by the
Process4.Agricultural Chemicals5.Animal Antibiotics & Other
Drug Residues6.Unintentional Additives7.Equipment Material8.Package Material9.Heavy Metals & Radioactive
Isotopes
1. Toxic Plant Materials Includes:
SOLANIN in potatoes HEMAGGLUTININS &
PROTEASE INHIBITORS in raw beans & peas
CYANOGENS in fruit kernels PHYTOALEXINS in sweet
potatoes, celery, & parsnips*Several of these compounds can be remove by preparation methods.
Example: SOLANIN is eliminated when green surface portion of potatoes is peeled or trimmed.
SOLANIN A poisonous GLYCOALKALOID
(natural bases containing nitrogen found in plants) found in many species of the nightshade family.
FRUIT SEEDS & FRUIT PITS containing CYANOGENS (cyanide) are usually discarded.
HEMAGGLUTININS & PROTEASE INHIBITOR in raw plant seeds are eliminated by cooking with moist heat.
CHEMICAL ASSOCIATED FOOD
OXALATES RHUBARB TEA, COCOA, & BEET
GLYCOALKALOIDS GREEN POTATO
CYANOGLYCOSIDES LIMA BEANS & CASSAVA
PHYTOHAEMAGGLUTININ
RED KIDNEY & OTHER BEANS
VARIOUS CARCINOGENS SPICES & HERBS
Table 5.5 Inherent Plant Food Toxicant
Is a long list of Chemicals added to foods that can pose health risk.
INTENTIONALLY ADDED CHEMICALS are those:1) FOOD ADDITIVES2) FOOD PRESERVATIVE3) PESTICIDES.
PESTICIDES leaves residue on fruits & vegetables, & can usually be removed by vigorous washing procedure or by peeling off the produce skin.
2. Intentional Food Additives