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Module 1: Understanding Hazards Associated with Foods Cooperative Extension Services of Purdue University and Virginia Tech Food Safety and Food Quality • Food Safety: making a food safe to eat; free of disease causing agents • Food Quality: making a food desirable to eat; good taste, color, and texture Unacceptable Foods Poor Quality bad color wrong texture smells bad Unsafe too many bacteria toxic chemicals foreign objects What are the Hazards in our Food? • Biological: bacteria, viruses, parasites • Chemical: sanitizers, pesticides, antibiotics • Physical: bone, rocks, metal How Do Foods Become Contaminated? Controlling the Hazards • Time and Temperature • Separation Biological Hazards “Biological” means “living” Biological hazards in foods include: • Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water • Viruses: Hepatitis in water • Parasites: Cryptosporidium and Cyclospora in water and produce Examples of Biological Hazards In Meat and Poultry: • Salmonella bacteria (poultry and eggs) • E. coli bacteria (beef and ground beef) • Trichinella spiralis parasite (pork) Examples of Biological Hazards On Fruits and Vegetables: • Salmonella bacteria (bean sprouts) • E. coli bacteria (apple juice) • Cyclospora parasite (raspberries) • Hepatitis A virus (strawberries) Examples of Biological Hazards $5,000 Cash or ... $1 doubled every 15 minutes for 4 hours Time Beginning After 15 minutes After 30 minutes After 1 hours After 2 hours After 3 hours After 4 hours $5,000 $5,000 $5,000 $5,000 $5,000 $5,000 $5,000 $5,000 $1.00 $1 $2 $4 $16 $256 $4096 $65536 Control of Biological Hazards Hazards are controlled by: • Controlling and monitoring storage and processing temperature • Preventing cross-contamination • Following the cleaning and sanitation program Control Using Temperature Cooking helps to kill microbes • >165oF for poultry and eggs • >155oF for ground beef • >160oF for pork Holding at low temperatures (<40oF) prevents microbes from growing Cooling from 140o-40oF quickly helps prevent microbes from growing Chemical Hazards • Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally • Naturally-occurring: toxic substances produced by other living organisms • Added intentionally: nitrates in meat, pesticide residues in feed • Added non-intentionally: any unwanted substance (cleaning agents) • Unidentified / wrong ingredient (colors) Examples of Chemical Hazards In Meat and Poultry • Nitrate agents (red meat) • Aflatoxins, pesticides (feed) • Growth hormones (livestock) • Growth promoting drugs (poultry) • Cleaners, sanitizing agents (meat and poultry) Examples of Chemical Hazards Control of Chemical Hazards • Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides) • Use a safe level • Letters of guarantee and vendor certification • Proper procedures and rinsing (cleaners and sanitizers) • Storage of feed (aflatoxin) • Storage and labeling for ingredients and raw materials Physical Hazards Physical hazard: a hard foreign object that can cause illness or injury • Inherent to the food or ingredient • Contaminant during processing Examples of Physical Hazards In the food or ingredients • Bone fragments (ground beef) • Feathers from animal carcass (turkey) Contamination during processing • Stones, rocks, dirt in vegetables • Metal from processing equipment (ground beef) • Jewelry, fingernails (food handler) Control of Physical Hazards Separate and remove physical objects • Filter or sieve (meat grinder) • Water bath (vegetables) • Metal detector (all foods) • Good employee practices (jewelry) • Good sanitation and quality control programs