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Transcript
Chemical and physical
hazards in food
FS0401 1 2000
Perception of chemical
hazards in food
FS0401 2 2000
Where chemical hazards
arise in the food supply
Vehicle
emission
Crops
Processing
Agricultural
practices
Livestock
Retail
Landfills
Storage
Seafood
Industrial emissions
and effluents
FS0401 3 2000
Distribution
Cooking
Chemical hazards in
food
- industrial and environmental
contaminants
- biologically derived contaminants
- contaminants produced during
processing
- improperly used agrochemicals
- improperly used additives
FS0401 4 2000
Contaminants of industrial
and environmental origin
Chemical
Main source
Associated food
PCBs
Transformers
Fish, animal fat
Dioxins
By-product
Fish, animal fat
Chlor - alkali
Fish
Lead
Vehicle emission,
smelting, paint,
glazes, solder
Canned food,
acidic foods,
drinking water
Cadmium
Sludge, smelting
Grains, molluscs
Radionuclides
Accidental release
Fish, mushrooms
Nitrate / nitrite
Fertilizers
Vegetables,
drinking water
Mercury
FS0401 5 2000
Inherent plant food toxicants
Chemical
Associated Food
oxalates
rhubarb, tea, cocoa, spinach, beet
glycoalkaloids
green potato
cyanoglycosides
lima bean, cassava
phytohaemagglutinin red kidney beans and other beans
various carcinogens
FS0401 6 2000
spices and herbs
Mycotoxins
Chemical
Source
Associated Food
Aflatoxins
Aspergillus flavus and
A. parasiticus
corn, peanuts,
tree nuts, milk
Trichothecenes
Mainly Fusarium
cereals and
other foods
Ochratoxin A
Penicillium verrucosum
A. ochraceus
wheat, barley,
corn
Ergot alkaloids
Claviceps purpurea
rye, barley, wheat
Fumonisins
Fusarium moniliforme
corn
Patulin
P. expansum
apples, pears
Zearalenone
Fusarium spp
cereals, oil, starch
FS0401 7 2000
Temperature range for growth
of toxigenic moulds
Aspergillus
Penicillium
Minimum
FS0401 8 2000
Optimum
Maximum
Minimum water activity for growth
of toxigenic moulds
Mould
Minimum Water Activity
Aspergillus ochraceus
0.78
Penicillium verrucosum
0.79
Aspergillus flavus
0.80
Fusarium moniliforme
0.87
Stachybotrys atra
0.94
FS0401 9 2000
Target organs of some mycotoxins
Mycotoxin
Target
Aflatoxin
liver
Ochratoxin A
kidney
Trichothecenes
mucosa
Ergot alkaloids
peripheral vascular
system
Zearalenone
uro-genital tract
FS0401 10 2000
Contaminants of biological origin
FS0401 11 1999
Regulatory limits
for mycotoxins in foods
Mycotoxin
Aflatoxins B+G
Limit (µg/kg)
Commodities
No. of Countries
0 - 50
corn, peanuts,
other foods
48
0 - 1000
animal feeds
21
Aflatoxin M1
0.05 - 1.0
milk, dairy
17
Ochratoxin A
1 - 300
rice, corn,
barley, beans,
pork kidney
6
Deoxynivalenol
1000 - 4000
wheat
5
Patulin
20 - 50
apple juice
Zearalenone
30 - 1000
all foods
FS0401 12 2000
10
4
Risk assessment
for mycotoxin in foods
FS0401 13 2000
Mycotoxin
JECFA Benchmark
Aflatoxin B1
0.01 - 3 cancers per year
per 100.000 people
per µg of aflatoxin B1
per kg bw/day
Patulin
0.4 µg/kg bw/day
Ochratoxin A
0.1 µg/kg bw/day
Regulatory limits for aflatoxins
in some Asian and Pacific countries
Country
Australia/New Zealand
Limit (µ/kg)
Malaysia
Philippines
15 (T)
5 (T)
20 (B1)
30 (B1)
10 (B1)
5 (B1)
35 (T)
20 (B1)
Singapore
Sri Lanka
Thailand
Absence (B1)*
30 (T)
20 (T)
China
India
Japan
FS0401 14 2000
*Limit of detection is around 10 mg/kg
Commodity
peanuts
other foods
maize, peanut
all
rice
other grains
all
coconuts, peanut
products (export)
all
all
all
B1 = Aflatoxin B1
T = Total Aflatoxins
Other toxicants of biological origin
Toxicant
Source
Associated food
Ciguatera
dinoflagellates
tropical Fish
Shellfish toxins:
paralytic
neurotoxic
diarrhoeic
amnesic
dinoflagellates
shellfish
Pyrrolizidine alkaloids
various toxic plants
cereals, honey
Histamine
spoilage bacteria
fish, cheese
FS0401 15 2000
Contaminants produced
during processing
- polynuclear aromatic hydrocarbons
- heterocyclic amines, nitropyrenes
- nitrosamines
- ethyl carbamate (urethane)
- chloropropanols
FS0401 16 2000
Improperly used agrochemicals
Insecticides
organochlorine insecticides
organophosphorus insecticides
carbamate insecticides
Animal Drugs
antimicrobials
growth promotants
anthelminthics
therapeutics
FS0401 17 2000
fumigants
fungicides
herbicides
fertilizers
plant growth regulators
rodenticides
nematocides
molluscicides
Food additives
anti-caking agents
antimicrobial agents
antioxidants
colours
curing and pickling agents
emulsifiers
enzymes
firming agents
flavour enhancers
flavouring agents
humectants
leavening agents
FS0401 18 2000
release agents
non-nutritive sweeteners
nutrient supplements
nutritive sweeteners
oxidising and reducing agents
pH control agents
propellants and gases
sequestrants
solvents and vehicles
stabilisers and thickeners
surface-active agents
texturizers
Other potential hazards
processing Aids
ion-exchange resins, filter aids
enzyme preparations
microorganisms
solvents, lubricants, release agents
specific function additives
food Contact Materials
utensils
working surfaces
equipment
packaging Materials
metal, plastic, paper, wood, etc.
cleaning Agents
detergents
sanitisers
FS0401 19 2000
Improperly used additives
Adulterants
-
-
boric acid
formaldehyde
water
-
unapproved colouring agents
-
FS0401 20 2000
borax
Improper use of food additives
Illegal use in Indonesia
Pom Aceh - 2734 sauce bottles - Rhodamine B
Red drinks containing Rhodamine-B :
Bogor
15 %
Djakarta
8%
Rankasbitung
17 %
Pacet
17 %
Cikampek
24 %
Semarang
55% red drinks contained Rhodamine-B
31% food samples contained Rhodamine-B,
Methanyl yellow or orange-RN
FS0401 21 2000
Risk analysis of chemicals in foods
Risk
Characterisation
Hazard
Characterisation
End-point
Dose response
Hazard
Identification
Exposure
Assessment
Level in food
Dietary intake
Risk
Assessment
FS0401 22 2000
Socio-economic/
Political
Assessment
Risk-Benefit
Cost-Benefit
Risk
Communication
Options
Regulatory
Voluntary
Non-intervention
Monitoring and
Evaluation
Risk
Management
Monitoring points for
chemical hazards
- point source
- environmental compartments
- primary production
- import / export
- production and processing
- wholesale outlets and markets
- biomonitoring
FS0401 23 2000
Criteria for establishing
priorities
- severity of potential effects on health
- levels in individual foods and the diet
- size and susceptibility of the exposed
population
- significance in domestic and international trade
- nature and cost of management options
FS0401 24 2000
Chemical hazards in the
home
- metal cookware contaminated with heavy metals
- ceramic or enamelled serving dishes with toxic
glazes
- leaded crystal used with acid foods
- copper pans and utensils
- miscellaneous home-use chemicals
FS0401 25 2000
Chemical hazards in food
Disease
and
Death
Exposure
FS0401 26 2000
Potential physical hazards
FS0401 27 2000
glass
slime or scum
metal
bone
plastic
stones and rocks
capsules or crystals
pits or shell
wood
paper
human and animal hair
Potential physical hazards
Distribution of complaints
of foreign objects in food
soft drinks
infant foods
bakery
chocolate and cocoa products
fruits
cereals
vegetables
fish
others
FS0401 28 2000
19 %
16 %
14 %
7%
7%
5%
4%
3%
25 %
Potential physical hazards
Possible control meas-res
-
vis-al inspection
filters or sieves
-
metal detectors
-
magnets
-
separation by density
-
personnel precautions (hair net, gloves)
-
FS0401 29 2000
Effect of thermal processing
on nutrients
Vitamin A
Vitamin B
group* Vitamin C Vitamin E
Freezing
-
M
M
-
Pasteurisation
L
L
M
L
Boiling
L
M to H
H
L
Microwaving
-
L
L
-
Baking/Roasting
L
L to M
M
L
Ultra High temperature
(UHT)
L
L
M
L
Canning
M
M to H
H
M
FS0401 30 2000
*Comprises a number of water soluble, low molecular weight compounds and includes Thiamine (B 1),
Riboflavin (B2), Niacin, Folate, B 6 and B12.
Effect of food processes on nutrients
Vitamin A
Milling
Air drying
Freeze drying
Salting
Aw reduction by sugars
Fermentation
Acid pH
(i.e. <4.6)
Additives
M
L
M
-
FS0401 31 2000
L to M
L
L
L
-
H
M
L
L
L
M
L
-
H
-
-
L to M
L
-
e.g. B1 - Thiamine
(e.g. sulphite)
Irradiation
Vitamin B
group* Vitamin C Vitamin E
M to H
-
-
*Comprises a number of water soluble, low molecular weight compounds and includes Thiamine (B 1),
Riboflavin (B2), Niacin, Folate, B 6 and B12.
Mineral loss during
food processing
Loss may be due to
FS0401 32 2000
-
Physical removal
-
Leaching into cooking water
-
Shrinkage during cooking
Factors affecting
mineral availability
Processes which may affect mineral availability
Reducing or removing ingredients which
inhibit mineral absorption
-
-
-
-
FS0401 33 2000
Fermentation and germination
Heating (increases availability of some
minerals, decreases availability of others
Addition of phosphates
Macronutrients
- Relatively stable to food processing
- Certain treatments physically remove
macronutrients from the food (e.g. milling)
- Heat treatments can denature proteins,
or cause fats to oxidise and degrade
- Certain treatments increase carbohydrate
levels (e.g. adding sugar as a preservative)
FS0401 34 2000
Effect of nutrient loss on diet
- If a food is a principal source of a particular
nutrient, it is important to minimise
the loss of this nutrient
- Processed foods sometimes retain more
nutrients than fresh foods
- Strategies to minimise overall nutrient
loss must look at each processing stage
FS0401 35 2000
Minimising nutrient losses
To reduce nutrient loss
-
-
FS0401 36 2000
Reduce water in cooking
Minimise the time between
harvest and eating
Ensure optimum storage
Free radicals and
chronic disease
Free radicals cause oxidative stress
Increasing evidence that free radicals may
be responsible for and related to
FS0401 37 2000
-
diabetes mellitus
-
cardiovascular disease
-
atherosclerosis
-
tropical diseases
Counteracting
oxidative stress
Oxidative stress is counteracted by
-
-
FS0401 38 2000
antioxidative enzymes
non-enzymic antioxidants
(e.g. vitamins A, C, E and beta
carotene)