Chemical Hazards

Chemical Hazards

•It is any substance that can cause a health problem when ingested or inhaled.

•They include toxins, dangerous chemicals, residue of excess chemicals used in processing food products.

toxic substances

•Chemical hazards and toxic substances pose a wide range of health hazards (such as irritation, sensitization, and carcinogenicity) and physical hazards (such as flammability, corrosion, and explosibility).

asphyxiants

•It is a gas or vapor that can cause unconsciousness or death by suffocation (asphyxiation).

simple asphyxiants

displaces oxygen causing suffocation

alveolar displacemnt

non-irritating

no direct mitochondrial toxicity

co2

nitrogen

helium

methane

chemical asphyxiants

interfere with the cellular transit of oxygen

they react in the human body to interrupt oxygen

co

cyanide

corrosive

•A corrosive substance is defined as a material capable of damaging or destroying other substances on contact via a chemical reaction. •Examples of corrosive chemicals include acids, oxidizers, and bases.

• A corrosive material is a material that has the ability to attack and potentially destroy exposed body tissue. • They also have the ability to damage metals. Corrosive materials will cause damage upon skin contact, contact with the eyes, respiratory tract, and digestive tract.

Batteries, bleach, drain and oven cleaners

irritants

•are substances that may cause injuries to the skin, the eyes or airways after a single exposure.

•These injuries may range from small, initially invisible injuries after exposure to weak irritants up to chemical burns after exposure to very strong blank

soap, perfume, cement, acids, oils

sensitizer

(allergen) is a substance that causes exposed individuals to develop an allergic reaction in normal tissue after repeated exposure to the substance.

Examples of Sensitizers • include diazomethane, chromium, nickel, formaldehyde, isocyanates, arylhydrazines, benzylic and allylic halides, and many phenol derivatives.

carcinogen

• A is a substance, organism or agent capable of causing cancer.

Common blanks You Should Know • Tobacco • Radon • Asbestos • Crispy, Brown Foods • Formaldehyde • Ultraviolet Rays • Alcohol • Processed Meat

mutagen

• A blank is a chemical or physical agent capable of inducing changes in DNA called mutations.

• Examples of blank include tobacco products, radioactive substances, x-rays, ultraviolet radiation and a wide variety of chemicals.

reactive

•Acting in response to a situation rather than creating or controlling it. •Occurring as a result of stress or emotional upset reactive depression.

flammable

• Capable of being easily ignited and of burning quickly. WHAT THING IS FLAMMABLE?

• Flammable and combustible liquids Besides gasoline and lighter fluid, things like rubbing alcohol, nail polish remover, hand sanitizer and wart remover can easily catch fire. According to the Federal Hazardous Substances Act, all flammable and combustible products must have a warning label.

naturally occuring

some chemical hazards are naturally present in food

natural toxins

• are chemicals that are naturally produced by living organisms.

• These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten.

• Some plants have the capacity to naturally produce compounds that are toxic to humans when consumed.

ciguatoxin

• A seafood toxin that is acquired by eating fish that have consumed toxic single-celled marine organisms called dinoflagellates or fish that have consumed other fish that have become toxic.

• When someone eats these fish, they suffer seafood poisoning. Food poisoning from ciguatoxin is called ciguatera.

Intentionally added chemicals

food additives

unintentionally added

agricultural chemicals

cleaning

maintenance

packaging materials

equipment component

food allergens

is any normally harmless substance that causes an immediate allergic reaction in a susceptible person.

• blank allergens are almost always proteins although other food constituents, such as certain additives, are known to have allergenic (allergy-causing) properties.

food allergies

happen when the immune system – the body's defence against infection – mistakenly treats proteins found in food as a threat.

• As a result, a number of chemicals are released. It's these chemicals that cause the symptoms of an allergic reaction.

chemical hazards

may lead to acute foodborne illness, or chemical poisoning. These illnesses can be caused when abnormally high doses of chemicals are consumed (ex: nitrites).

exposure

The amount of chemical concentration in food and the amount of the food ingested will determine the exposure risk.

toxicity

The amount of chemical or toxin that is consumed affects the risk level. There are many potential sources of chemical hazards in food processing.

incoming materials

Contaminated with toxins producing bacteria or mold, pesticides, veterinary drugs, non-food grade chemicals/ink used in packaging materials.

undeclared allergens

allergens on ingredient labels or cross-contamination with allergens are a potential risk.

Food contact surfaces

Use of unapproved materials may lead to migration of chemical to food.

Non-food chemicals

Sanitation or maintenance chemicals (used or stored near food contact surfaces), dyes or inks from coding machines, water treatment chemicals, etc. are all potential risks.

employees

errors in adding excessive food additives or unapproved ingredients into the process are a potential risk.