Biological Sciences
Contaminated Food
Contaminated food refers to food that has been compromised by the presence of harmful substances, such as bacteria, viruses, parasites, chemicals, or other contaminants. Consumption of contaminated food can lead to foodborne illnesses, posing serious health risks to individuals. Proper food handling, storage, and cooking techniques are essential in preventing food contamination and ensuring food safety.
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9 Key excerpts on "Contaminated Food"
- Reema(Author)
- 2023(Publication Date)
- Delve Publishing(Publisher)
One example of such an organism is Staphylococcus aureus. Such organisms exist in air, dust, and water. They are also present in the nasal passage, throat and on skin, hair of 50 percent of healthy individuals. People who carry this organism, contaminate food if they touch these places on the body while food handling. Diarrhea is also one of the symptoms of this contamination. Infestation can also be caused by parasites, such as tape worm infestation in pork. Furthermore, food can be riddled with pests and insects. Biological hazards are a major reason of food-borne illness among the exposures. Despite all efforts in the field of food safety, microbiological pathogens remain a serious major worry, and new pathogens spring up on a regular basis. Keys to Safer Food 95 Figure 4.8: Infestation of foods. Source: https://www.muhafizpest.com/food-which-will-cause-pest-infestation/ Human hosts, animal hosts and their interplay with humans, the bacterium itself, and the ecosystem, such as how food is grown, processed, treated, and preserved, are all significant considerations in the rise of pathogens. Changes in host vulnerability, for instance, caused by malnutrition, age, and other factors, can enable the development of new infections in susceptible populations. Genetic interaction or mutations in microbes can result in the formation of new strains with the ability to cause illness (Lam et al., 2013). Pathogens can arise in new populations or geographical regions as a result of changes in eating behaviors, climate, mass production, food processing, and enhanced globalization of the food supply. Norovirus, Rotavirus, and Hepatitis E are just a few examples, accounting for roughly 70% of cases. New pathogens will continue to proliferate, necessitating the techniques to isolate, control, and identify their existence in foods. It is essential to comprehend the definitions of contamination and adulteration in the field of food safety.
- Y. H. Hui(Author)
- 2014(Publication Date)
- CRC Press(Publisher)
81 5 Biological Hazards in Food* 5.1 FOOD MICROBIOLOGY The core of food safety is food microbiology and food pathogens. Literally hundreds and thousands scientific documents have been written about these two topics in the last decades. This book is not the proper forum to repeat the same details. Instead, the information in this section has been modi-fied from training materials used by the Food Safety and Inspection Service (FSIS) for its consumer protection personnel ( Overview of Food Microbiology , www.FSIS.USDA.gov). Food microbiology encompasses the study of microorganisms that have both beneficial and del-eterious effects on the quality and safety of raw and processed food products. Food microbiology focuses on the general biology of the microorganisms that are found in foods including their growth characteristics, identification, and pathogenesis. Specifically, areas of interest that concern food microbiology are food poisoning, food spoilage, food preservation, and food legislation. Pathogens in product, or harmful microorganisms, result in major public health problems in the United States as well as worldwide and are the leading causes of illnesses and death. It is important to understand some of these basics because they have an effect on the food we eat. In this chapter, we’ll cover a brief overview of some of the basic principles of food microbiology and explain how they apply to the safety of our food. 5.1.1 O BJECTIVES The major concern for food safety is biological hazards, and a basic knowledge of food microbiol-ogy including pathogens is a prelude to understand this concern. As a student of food safety, one must be able to 1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemi-cal, and molecular techniques 2. Identify the functions of the bacterial cell wall 3.
eBook - PDFPrevention of the Biological Contamination of Food
Processing/Distribution and Consumer Usage
- Thierry Bénézech, Christine Faille(Authors)
- 2024(Publication Date)
- Wiley-ISTE(Publisher)
Prevention of the Biological Contamination of Food, coordinated by Thierry BÉNÉZECH and Christine FAILLE. © ISTE Ltd 2023. 1 Cross-contamination of Food by Contaminated Surfaces Graziella MIDELET 1 , Thomas BRAUGE 1 and Christine FAILLE 2 1 Laboratory for Food Safety, ANSES, Boulogne-sur-Mer, France 2 Unité Matériaux et Transformations, CNRS – INRAE – ENSCL, Université de Lille, Villeneuve d’Ascq, France Globally, the World Health Organization (WHO) estimates that 600 million people become ill each year after eating Contaminated Food. It was estimated by the World Bank in 2018 that annual production losses due to foodborne illnesses were $95.2 billion with an annual cost of treating the sickness of $15 billion and $5 billion in lost trade in low- and middle-income countries. In the United States, the annual cost of illness due to the major pathogens (Salmonella, Toxoplasma gondii, Listeria monocytogenes, Norovirus, Campylobacter) is estimated to be $15.5 billion in medical expenses and lost productivity (Scharff 2012). The symptoms associated with these diseases vary depending on the pathogen. They are mainly digestive (diarrhea, vomiting), but can go to more serious and even fatal forms such as meningoencephalitis with L. monocytogenes or hemolytic uremic syndrome (HUS) following an infection with a Shiga toxin-producing Escherichia coli (STEC). Contaminations can occur at different levels of the field to “fork” scenario. In animals, for example, they can occur while the animal is still alive, in its wild or farmed environment, and also post-mortem, during the preservation of the product, due to the dissemination of pathogens from the digestive contents to the consumed parts. Contamination can also occur during the processing of the product, either directly through human handling and the industrial environment, or indirectly, for example, with contaminated water. Indeed, cross-contamination is defined as the
eBook - PDF- Khetarpaul, Neelam(Authors)
- 2021(Publication Date)
- Daya Publishing House(Publisher)
Cannot be resold/distributed. metal contamination of foods. 3. Physical sources associated with physical objects such as glass or metal in foods. Table 14.1 Possible Causes of Food-borne Illness Chemical Intrinsic, natural toxins, e.g. red kidney bean poisoning, toxic mushrooms Extrinsic contamination Algae, e.g. paralytic shellfish poisoning Bacteria (Infection and intoxication) Fungi (Mycotoxins) Parasites Protozoa Viruses Food Contamination Food contamination can be defined as the transference of any objectionable matter into or on the food. There are three types of contamination: 1. Contamination by microorganisms, bacteria, moulds or viruses: This generally occurs in food premises due to ignorance, inadequate space, poor design or because of food handler having short cuts. This type of food contamination is the most serious and may result in food spoilage, food poisoning or even death. 2. Physical contamination by foreign bodies including insects. 3. Chemical contamination. Food products are mostly contaminated with soil, air and water-borne microorganisms. Harvesting, processing, distribution, and preparation generally lead to contamination of foods. Therefore, food products may transmit certain food poisoning microorganisms that can be classified as either infections or intoxications. Food Poisoning, Food Borne Intoxications and Infections Biological sources of food borne illnesses include all those diseases caused by the pathogenic microorganisms. Ordinarily, the term “food This ebook is exclusively for this university only. Cannot be resold/distributed. poisoning” as applied to diseases caused by microorganisms, is used to include both illnesses caused by the ingestion of toxins elaborated by the organisms and those resulting from infection of host through the intestinal tract.
eBook - PDF- Charles L. Wilson Ph.D.(Author)
- 2007(Publication Date)
- CRC Press(Publisher)
542 Microbial Food Contamination Three important points must be considered when analyzing the use of biological preparations to contaminate food. First, biological agents are easy to conceal. A small amount may be sufficient to harm large populations and cause epidemics over a broad geographic region. Second, the contagious nature of some infectious diseases means that once a person has been exposed and infected it may be possible for him = her to continue to spread the disease to others depending upon the agent used. Third, in the most worrisome scenario of a surreptitious attack, the first responders are likely to be health professionals in emergency rooms, physician offices, and out-patient clinics rather than law enforcement and other traditional first responders. The longer the terrorist-induced epidemic goes unrecognized and undiagnosed, the longer the delay in initiating treatment and other control efforts. Foods are effective targets for intentional contamination because there are several chemical, radiological, and biological agents that could be success-fully employed, many of which are difficult to isolate and detect in complex matrices like food. Many of contaminants have little effect on the sensory properties of a food and would not create suspicion for food sellers or con-sumers. Food products at the greatest risk include those that are perishable, ready-to-eat, and which would be distributed and consumed before there had been time to detect the hazard. Furthermore, food is distributed rapidly, often over great distances, and to large numbers of people in different loca-tions, creating the potential for widespread impact. The systems in place for producing and distributing food also create risks. For example, food and agriculture products are commonly accessible to terrorists at some point during growing, harvesting, processing, storage, and distribution.
eBook - PDF- (Author)
- 2016(Publication Date)
- Wiley(Publisher)
Frozen, commercially processed and packaged raw animal foods may be stored or displayed with or above frozen, commercially processed and packaged, ready‐to‐eat foods. Never use the same equipment for handling raw and ready‐to‐eat foods without cleaning and sanitizing in between. Use a color‐coding system to reduce the risk of cross‐contamination by ensuring the same equipment is not used for different food types. Color coding does not eliminate the need to clean and sanitize equipment. Color coding can be used for many types of equipment, such as cutting boards, knife handles, work surfaces, cloths, protective cloth- ing, and packaging materials. Systems of color coding may differ from one establishment to another, so it is important that staff know and understand the color codes in their workplace. BIOLOGICAL CONTAMINATION Biological contamination is the most common type of contamination. Biological contami- nants include bacteria, viruses, parasites, and fungi. These microorganisms, too small to be seen without a microscope, may be transferred to food from a variety of sources, such as people, raw food, contact surfaces, pests, and refuse. Biological contamination usually occurs as a result of ignorance, inadequate space, or poor structural design. It may also occur when food handlers take shortcuts or do not implement good hygiene practices. Biological contamination can have very serious consequences; in the early stages, it may not be detect- able, but it may result in food spoilage, food poisoning, or even death. CHEMICAL CONTAMINATION Chemical contamination is the presence of unwanted chemical components in food or the food environment. Chemical contamination may be as basic as pesticide residue from CHAPTER 3 | CONTAMINATION 19 improperly cleaned produce or as obscure as toxic metal poisoning from improper food prep- aration or storage equipment.
eBook - PDF- Mishra, Lokesh Kumar(Authors)
- 2018(Publication Date)
- Daya Publishing House(Publisher)
9 Microbial Toxins in Food Microbial toxins are toxins produced by micro-organisms. Microbial toxins promote infection and disease by directly damaging host tissues and by disabling the immune system. Ingestion of water and wide variety of food contaminated with pathogenic microorganisms (bacteria, viruses, protozoa, and fungi), their toxins and chemicals results in diseases commonly categorized as microbial food borne diseases. Pathogenic bacteria, fungi, parasites, viruses, marine phytoplankton, and cyanobacteria are the known causes of microbial food-borne diseases. These microorganisms can use our food as a source of nutrients for their own growth. By growing in the food, metabolizing them and producing by-products, they not only render the food inedible but also pose health problems upon consumption. Many of our foods will support the growth of pathogenic microorganisms or at least serve as a vector for their transmission. Food can get contaminated from plant surfaces, animals, water, sewage, air, soil, or from food handlers during handling and processing. Microbial food-borne illnesses are among the most widespread diseases of the modern day world. Several factors have contributed to the rapid increase in the number of reported cases of the Microbial food borne illnesses. Despite the increasing awareness among the consumers and also the focus of the law enacting and enforcing agencies only a small proportion of cases of microbial food borne illnesses reach the notice of health agencies and even fewer are investigated. It is believed that in industrialized countries less than 10% of the cases are reported, and in developing countries reported cases probably This ebook is exclusively for this university only. Cannot be resold/distributed. account for less than 1% of the total. In India the occurrence of such cases is very common and needs to be dealt with utmost competence to avoid these diseases and also save the economic damages incurred by them.
eBook - PDF- Cristina García Jaime(Author)
- 2019(Publication Date)
- Delve Publishing(Publisher)
Foodborne Microorganisms Chapter 6 CONTENTS 6.1. Introduction .................................................................................... 124 6.2. Bacterial Foodborne Microbial ........................................................ 124 6.3. Common Food Crops Viruses .......................................................... 148 6.4. Food-Borne Parasitic Infections ....................................................... 153 Principles of Food Sanitation 124 6.1. INTRODUCTION Globally, the average consumer has a meager increase of the potential microbial hazards that may result from poorly handled foods. Even for the few who understand the danger, the physical look of the food cannot always forecast the ensuing danger. Most consumers place their trust on regulatory bodies to check on the hygiene of the food offered in markets. It is for this purpose that most countries have established bureau of standards with the aim of regulating the producers and thereby safeguarding the consumers. Most bureaus have to consider the fact that food processing operations vary to a certain extent from country to country according to variations in the climate, habits, and the level of development. More and more people have moved to towns, more customers now frequent centralized kitchens or consume food that has been prepared in centralized kitchens and distributed from there. Therefore, it has become increasingly important to assess the hygienic quality of such products in view of the fact that many people will be affected when products of low quality are sold (Gobbetti and Cagno, 2012). To be effective, the control will need to consider the sources of the undesired causes of illness from food. Commonly these are: • Contaminated Food ingredients; • Failure/or poor manufacturing practices; • Unsanitary conditions in the factory; • Cross-contamination involving the product; • Faults with the handling during distribution or retailing.
eBook - PDF- Jim McLauchlin, Christine Little, Betty C. Hobbs(Authors)
- 2007(Publication Date)
- CRC Press(Publisher)
Alternatively, indirect faecal contamination of food can result from poor hygiene via physical contact by food-handlers, utensils, other food, food contact surfaces, dirty water, flies and other pests: one or more of these factors are often associated with outbreaks of Salmonella infection. Food poisoning is more likely to occur if the contaminating micro- organisms are able to increase in numbers. Microbiological examination of foods and in-process control 13 Examples of pathogens that grow on foods are the bacteria Salmonella and C. perfringens. The need for multiplication, however, is not universal, indeed some bacteria and all viruses and parasites are unable to grow directly in food. Hence, methods of control of infectious agents transmitted through food involve: • processes involving heat (cooking), or more rarely, freezing that result in the death of pathogens • prevention of cross-contamination, such as between raw and cooked foods or food handlers and food contact surfaces • prevention of the growth of pathogens by temperature and time control together with other preservation strategies such as the amount of acid, the gaseous atmosphere and the amount of available water. Finally, there is a group of untreatable degene- rative brain disorders called ‘slow viral’ diseases or transmissible spongiform encephalopathies (TSEs), characterized by changes in the grey matter of the brain, which develops the appearance of a sponge. There are well-characterized TSEs in animals, such as scrapie in sheep and bovine spongiform encephalopathy (BSE) or mad cow disease in cattle. TSEs can also affect humans. The first human TSE to be identified was Kuru in 1957, which is associated with cannibalistic practices in Papua New Guinea. The rise in BSE in the UK was probably associated with changes in the rendering process in the production of animal feed, and it was also linked to the appearance of the human disease variant Creutzfeldt–Jacob (vCJD) disease.
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