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Biological Haza

Biological hazards include microorganisms such as bacteria, viruses, yeasts, and parasites that can cause disease. Some microorganisms produce toxins that cause illness. Examples of biological hazards are Salmonella, E. coli, and Clostridium botulinum. Physical hazards refer to any foreign objects in food that could cause choking or injury. Chemical hazards include toxic substances that can cause health issues like irritation or carcinogenicity. Chemical contamination can occur during any stage of food production and chemicals must be properly controlled and regulated. Foodborne illness is a major public health problem caused by pathogens like bacteria and viruses in contaminated food or water. Bacterial hazards specifically refer to bacteria that can cause infection or intoxication if found

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Vladimere Censon Reyes
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74 views3 pages

Biological Haza

Biological hazards include microorganisms such as bacteria, viruses, yeasts, and parasites that can cause disease. Some microorganisms produce toxins that cause illness. Examples of biological hazards are Salmonella, E. coli, and Clostridium botulinum. Physical hazards refer to any foreign objects in food that could cause choking or injury. Chemical hazards include toxic substances that can cause health issues like irritation or carcinogenicity. Chemical contamination can occur during any stage of food production and chemicals must be properly controlled and regulated. Foodborne illness is a major public health problem caused by pathogens like bacteria and viruses in contaminated food or water. Bacterial hazards specifically refer to bacteria that can cause infection or intoxication if found

Uploaded by

Vladimere Censon Reyes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Biological Hazard

Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and

parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism

causes disease and can vary in the degree of severity. Examples of biological hazards include

Salmonella, E. coli and Clostridium botulinum.

Physical Hazard

Physical hazards include any potentially harmful extraneous matter not normally found

in food. When a consumer mistakenly eats the foreign material or object, it is likely to cause

choking, injury or other adverse health effects. Physical hazards are the most commonly

reported con-sumer complaints because the injury occurs immediately or soon after eating, and

the source of the hazard is often easy to identify.

Chemical Hazard

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 .

Chemical contamination can happen at any stage in food production and processing.

Chemicals can be helpful and are purposefully used with some foods, such as pesticides on fruits

and vegetables. Chemicals are not hazardous if properly used or controlled. Potential risks to

consumers increase when chemicals are not controlled or the recommended treatment rates are

exceeded. The presence of a chemical may not always represent a hazard. 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. Regulatory limits are set for some of those

contaminants.

Food borne Illness

Foodborne illness is a major public health problem in the United States and globally.

Both the developed and developing countries suffer the consequences of foodborne illness, but

to varying degrees.

Pathogens

Pathogenic bacteria or viruses in food other less common foodborne illness occurs from

accidental chemical poisoning and natural contaminants. The most common types of foodborne

illness are bacterial, Salmonella, Campylobacter, E.coli and Listeria, Norovirus, Rotavirus and

Hepatitis intoxication caused by toxins produced by pathogens such as Staphylococcus aureus,

Bacillus cereus and Clostridium perfringens.

Bacterial Hazard

Bacterial hazards are defined as those bacteria that, if they occur in food, may cause

illness in humans, either by infection or intoxication. Food-borne infections are caused by

swallowing live pathogens that grow within the body, usually in the intestinal tract. They differ

from food-borne intoxication, which is a condition caused by swallowing preformed toxins (i.e.,

toxins produced by microorganisms in the food before it is eaten).

Parasitic Hazards (Worms and Protozoa)

Parasites are organisms that need a host to survive, living on or within it. Thousands of

kinds of parasites exist worldwide. Only about 20 percent can be found in food or water, and less
than 100 are known to infect people through consumption. There are two types of parasites that

can infect people through food or water: parasitic worms and protozoa. Parasitic worms include

roundworms (nematodes), tapeworms (cestodes) and flukes (trematodes). These worms vary in

size from barely visible to several feet in length. Protozoa are single-cell animals, and most

cannot be seen without a microscope.

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