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Lesson 5 Food Contamination and Allergens

The document provides a comprehensive overview of food contamination, detailing the types of biological, chemical, and physical contaminants, as well as their sources and prevention methods. It highlights the importance of understanding pathogens, symptoms of foodborne illnesses, and the need for proper food handling practices to ensure safety. Additionally, it addresses the risks of deliberate contamination and the groups that may pose such threats.

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Mark Anthony Cabangon
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9 views24 pages

Lesson 5 Food Contamination and Allergens

The document provides a comprehensive overview of food contamination, detailing the types of biological, chemical, and physical contaminants, as well as their sources and prevention methods. It highlights the importance of understanding pathogens, symptoms of foodborne illnesses, and the need for proper food handling practices to ensure safety. Additionally, it addresses the risks of deliberate contamination and the groups that may pose such threats.

Uploaded by

Mark Anthony Cabangon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Opening Prayer

Our Father in Heaven, we thank You for this wonderful day, for
the good health and the blessings of a family.
As we come to your presence, please forgive us our sins as
we forgive those who sinned against us.
We are praying for your guidance as we continue to learn new
knowledge, values and skills. Fill our hearts with joy, our
lessons with fun, and our mind with new learnings. Bless the
work of our hands, and our friendship with kindness, so that
our day would be more productive and meaningful. Lord, we
pray for your abounding grace and love be upon us. In Jesus’
CHAPTER V

FORMS OF CONTAMINATION
Objectives:
1. How to prevent biological, chemical, and
physical contamination
2. How to prevent deliberate contamination of
food
3. How to respond to a foodborne-illness outbreak
4. Common food allergens and how to prevent
reactions to them
How Contamination Happens
Contaminants come from a variety of
places:
• Animals we use for food
• Air, contaminated water, and dirt
• People (deliberately and accidentally)
Food handlers can also pass on contaminants
when they are in contact with a person who is ill.
Some contaminants are passed very easily in any
of these ways:
• From person to person
• Through sneezing or vomiting onto food or food-
contact surfaces
• From touching dirty food contact surfaces and
equipment, and then touching food
Biological Contamination

Biological contamination occurs when harmful


microorganisms, referred to as pathogens,
contaminate food. Understanding these
biological contaminants is the first step to
preventing foodborne-illness outbreaks. The
following are the four types of pathogens than
can contaminate food and cause foodborne
illness:
The following are the four types of pathogens
than can contaminate food and cause foodborne
illness:

BACTERIA VIRUS PARASITE FUNGI


Common Symptoms of Foodborne Illness

The symptoms of a foodborne illness vary, depending on which


illness a person has. However, most victims of foodborne
illness share common symptoms.
• Diarrhea
• Vomiting
• Fever
• Nausea
• Abdominal cramps
• Jaundice (yellowing of skin and eyes)
The “Big Six” Pathogens
Food handlers diagnosed with illnesses from the Big Six pathogens
cannot work in a foodservice operation while they are sick. According
FDA, there are over 40 different kinds of bacteria, viruses, parasites,
and molds that can occur in food and cause a foodborne illness. Of
these, six have been singled by the FDA.
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella (NTS)
• Shiga toxin-producing Escherichia coli
• Hepatitis A
• Norovirus
Bacteria: Basic Characteristics
Location: found almost anywhere
Detection: Cannot be seen, smelled, or tasted
Growth: will grow rapidly in FAT TOM conditions
Prevention: control time and temperature
What Bacteria Need to Grow (FAT TOM)

Food. Most bacteria need nutrients to survive. TCS food supports the
growth of bacteria better than other types of food.
Acidity. Bacteria grow best in food that contains little or no acid.
Bacteria grows best in food that is neutral to slightly acidic.
Temperature. Bacteria grow rapidly between 41˚F and 135˚F (5˚C and
57˚C). This range is known as the temperature danger zone. Bacteria
grow even more rapidly from 70 degrees F to 120 degrees F.
Bacteria growth is limited when food is held above or below the
temperature danger zone.
Oxygen. Some bacteria need oxygen to grown. Others grow when
oxygen is not there.
Moisture. Bacteria grow well in food with high levels of moisture.
Destruction:
• Not destroyed by normal cooking temperatures
• Good personal hygiene must be practiced when handling food and food-
contact surfaces
• Quick removal and cleanup of vomit is important

The FDA has identified two viruses that are highly contagious and can
cause severe illness:
• Hepatitis A
• Norovirus
Food handlers diagnosed with an illness from hepatitis A or Norovirus
must not work in an operation while they are sick. Currently, a virus called
Covid 19 (strain of corona virus) has become a pandemic.
Viruses: Basic Characteristics

Location: Carried by human beings and animals


• Require a living host to grow
• Do not grow in food
• Can be transferred through food and remain
infectious in food
Sources: Food, water, or any contaminated surface.
Typically occur through fecal-oral routes
Parasites: Basic Characteristics
Location: Require a host to live and reproduce
Source: Seafood, wild game, and food processed
with contaminated water, such as produce
Prevention:
• Purchase food from approved, reputable suppliers
• Cook food to required minimum internal
temperatures
• Fish that will be served raw or undercooked, must
be frozen correctly by the manufacture
Fungi: Basic Characteristics
Yeast, Molds, and Mushrooms:
• Some molds and mushroom produce toxins
• Throw out moldy food, unless mold is a
natural part of the food
• Purchase mushroom from approved,
reputable suppliers
Biological toxins

Most foodborne illness are caused by pathogens, a


form biological contamination. But you also must be
aware of biological toxins or poisons that can make
people sick.

Origin. Naturally occur in certain plants, mushroom,


and seafood
Seafood toxins:
• Produced by pathogens found on certain fish o
Tuna, bonito, mahimahi, skipjack tuna (tulingan) o
Histamine produced when fish is time-temperature
abused
• Occur in certain fish that eat smaller fish that have
consumed the toxin o Barracuda, snapper, grouper,
amberjack o Ciguatera toxin is an example
• Shellfish, such as oysters, can be contaminated
when they eat marine algae that have a toxin
Symptoms. Symptoms and onset times vary with
illness. People will experience illness within
minutes.
• Diarrhea or vomiting
• Neurological symptoms o Tingling in extremities
o Reversal of hot and cold sensations
• Flushing of the face and/or hives
Chemical Contaminants
Many people have gotten sick after consuming food and beverages
contaminated with foodservice chemicals. To keep food safe,
follow these guidelines.
Sources:
• Certain types of kitchenware and equipment (items made from
pewter, copper, zinc, and some types of painted pottery)
• Cleaners, sanitizers, polishes, machine, lubricants, and pesticides
• Deodorizers, first-aid products, and health beauty products
Symptoms:
• Vary depending on chemical consumed
Prevention:
• Only use chemicals approved for use in foodservice
operations
• Purchase chemicals from approved, reputable
suppliers
• Store chemicals away from prep areas, food-storage
areas, and service areas.
o Chemicals must be separated from food and food-
contact surfaces by spacing and partitioning
Prevention:
• Use chemicals for their intended use and follow
manufacturer’s directions
• Only handle food with equipment and utensils approved for
foodservice use
• Make sure the manufacturer’s labels on original chemical
containers are readable
• Keep MSDS (Material Safety Data Sheet) current, and make
sure they are always accessible to staff
• Follow the manufacturers direction and local regulatory
Physical Contaminants
Sources:
• Common objects that get into food o Metal
shavings from cans o Wood o Fingernails o
Staples o Glass o Jewelry o Dirt
• Naturally occurring objects such as fruit pits and
bones
Food can become contaminated when objects get
Symptoms:
• Mild to fatal injuries are possible
• Cuts, dental damage, and choking
• Bleeding and pain Prevention:
• Purchase food from approved, reputable
suppliers
• Closely inspect food received
Deliberate Contamination of Food
Groups who may attempt to
contaminate food:
• Terrorists or activists
• Disgruntled current or former staff
• Vendors

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