Food Safety Unit

What is the difference between a hazard and a risk?

Hazard: Has a potential to cause harm.

Risk: A hazard that is very likely to occur.

What are the three types of hazards in food?

Physical, Chemical, Biological

Risk = ?

Exposure x Harm Intensity (Chances of risk increases)

Physical Hazard

Physical injury or contamination

Ex. Swallowing a Fish bone

Chemical Hazard

Toxicity to organs and tissues.

CH: Additives

Chemicals INTENTIONALLY added to increase food quality.

CH: Adulterants

Chemicals INTENTIONALLY added to trick consumers. Is a criminal offence.

CH: Residues

Chemicals INTENTIONALLY added during food processing but are not intended to be a part of the food. (Ie. smth that was added to make food processing run smoother)

CH: Contaminants

Chemicals UNINTENTIONALLY added due to exposure to the poor environment.

Biological Hazard

Foodborne Illness

What are the three classifications of Foodborn Illnesses

Infection, Intoxication, Toxic Induced (Mediated) Infections

Infection

When 1) microbes are ingested

Intoxication

When microbes contaminate the food you ingest

Toxin Mediated Infection

When microbes are consumed WITH the food and produce toxins in our gut.

Factors affecting Microbial Growth

1. Water activity

2. Potential Hydrogen Ions (pH)

3. Temp

4. Oxygen Availability

5. Nutrient Availability

6. Food structure

Natural Toxin: Solanin

Natural pesiticide/fungicide

Natural Toxin: Glucosinolates

Causes Goitre (Enlargement of Thyroids)

Natural Toxin: Phytates

Chelator

Natural Toxin: Psoralens

Carcinogenic in High Doses

Produced Toxins: Acrylamide

Burnt Toast

Produced Toxins: HAAs

Barbecuing/Pan Residues

Produced Toxins: PAHs

Incomplete combustion of Fossil Fuels

Food Additives

Natural or synthetic chemicals added during the food processing step. Permitted by the government.

A federal created a Positive List which tells what can and can't be used. Name the a few guiding principles.

Safe

What pesticide/agricultural chemical residue is not allowed in Canada?

DDT

What causes accidental contamination?

Cleaning supplies spill/mix up.

What causes biological hazards?

Bacteria

What causes foodborne illnesses?

Pathogenic Microbes (Disease Causing)

What percentage of known bacteria are pathogenic?

4%

Positive benefits of Microbes

Food Processing (Ex. Wine) + Probiotics

Negative Benefits of Microbes

Food Spoilage + Illness Causing

__% of canadians experience foodborne illness from restaurants + homecooked meals each year.

60%

Water Activity in Microbes: What ratio of water do bacteria need at least to grow? (In decimal)

0.86-0.90

Water Activity in Microbes: Under what ratio of water does no microbial growth occur?

< 0.60

Most microbes grow better in a pH of..?

7.00

_ tend to be more sensitive to pH than fungi/yeasts.

Bacteria

The pathogenic bacterium C. botulinum will not grow in pHs below…?

4.6. Is used as a standard range in food; < 4.6 are foods w/ low acidity. >4.6 are foods w/ high acidity.

Psychrophiles

Cold-loving microbes. Optimal Range: 0-10C

Mesophiles

Moderate-loving microbes. Optimal Range: 30-40C

Thermophiles

Heat-loving microbes. Optimal Range: 55-65C.

Psychrotrophs

Cold-tolerant microbes. Can grow in cold conditions but grow best in moderate temp.

Optimal growth temperature

Temp at which microbes multiply the fastest.

Minimum Growth Temp

Temp below at which microbes will not grow.

Maximum Growth Temp

Temp above at which microbes will not grow.

Vegetative vs Dormant form of Microbes

Microbes are Vegetative when they are in favourable conditions. Are Dormant in unfavourable/harsh conditions (Will germinate once conditions are right)

Obligate Aerobes

Microbes that grow with oxygen

Obligate Anaerobes

Microbes that grow without oxygen

Facultative Anaerobes

Microbes that grow best in Aerobic environments

Facultative Aerobes

Microbes that grow best in Anaeronic environments

Chemotrophs obtain their energy from…?

Organic/Inorganic Compounds

Autotrophs produce their own food from..?

Carbon Dioxide

Fermentation

Microbes Breakdown of carbohydrates when oxygen is absent. => Acids/Alcohol

Hydrolytic Rancidity

Microbes and Water Breakdown of lipids => Free Fatty Acids (Bad Smelling)

Putrefaction

Microbes Breakdown of Proteins. => N-Compounds (Foul Smelling)

Bacillus Cereus often causes an illness called?

Fried Rice Syndrome: B. Cereus thrives in Starchy environment.

What is the general rule of Food Structure and Microbial Growth?

The higher the surface area

Potentially Hazardous Foods (PHFs)

Foods that support bacterial growth because they are rich in protein

Salmonellosis: Type of Foodborne Illness

Infection

Salmonellosis: Suitable Conditions (Temp? Oxygen?)

Facultative Anaerobic

Salmonella enterica: Symptoms

Diarrhea

Clostridium botulinism: Type of Foodborne Illness

Intoxication: By neurotoxin botulinum.

Clostridium botulinism: Symptoms

Illness and can be fatal.

Clostridium botulinism: Suitable Conditions (Temp? Oxygen?)

Mesophilic

Listeria monocytogenes: Type of Foodborn Illness

Infection; Listeriosis

Listeria monocytogenes: Suitable Conditions (Temp? Oxygen?)

Psychrotrophic

Listeria monocytogenes: Symptoms

Illness

Enterotoxigenic Escherichia coli (ETEC): Type of Foodborn Illness

Infection

Enterotoxigenic Escherichia coli (ETEC): Symptoms

Travellers Diarrhea and Diarrheal Diseases

Enterotoxigenic Escherichia coli (ETEC): Suitable Conditions

Warm-blooded/environment

Shiga toxin-producing E. coli (STEC): Type of Foodborn Illness

Toxin-mediated infection

Shiga toxin-producing E. coli (STEC): Suitable Conditions

Warm environments

Shiga toxin-producing E. coli (STEC): Symptoms

Cramps

Staphyloccoccus Aureus: Type of Food Borne Illness

Intoxication

Staphyloccoccus Aureus: Suitable Conditions

Salt Tolerant

Staphyloccoccus Aureus: Symptoms

Nausea

Norovirus: Type of Food borne Illness

Infection

Norovirus: Symptoms

Acute Gastroenteritis: Inflammation

Norovirus: Suitable Conditions

A virus

Prions Diseases: Type of Food Borne Illness

Infection: Triggers proteins in the brain to fold abnormally. Can spread between humans and animals.

Prions Diseases: Symptoms

Brain Damage. Affecting Memory

What should consumers do minimize the risk of foodborne illnesses?

Clean

Safety of GMOs (Genetically Modified Foods)

GM/GE or Novel Foods are categorized and approved by Canada themselves. They do not have a long history of use. And currently has no law that requires GE food to be labelled.

Concerns about GMO

1) Monopoly

2) Increase of Costs for Farmers

3) Contamination of GMOs

4) Environmental Concerns

Are GMOs a risk to human health?

There has not been evidence that show GM Foods increase the risk of food illnesses.

Who is responsible for food safety?

1. Federal Government

2. Provincial Governments

3. Local Public Health

4. Industry

5. Consumer

How are products investigated to be safe or unsafe? What are the 5 steps?

1. Determine Triggers

2. Food Safety Investigation

3. Risk Assessment