Food Hazards

FOOD HAZARDS

Food hazards are any biological, chemical, or physical agents in food that can cause illness, injury,

 or harm to consumers. Understanding food hazards is essential for food safety, food processing,

catering, and quality control.

Food hazards are generally classified into three main types.

1. Biological hazards

2. Chemical hazards

3. Physical hazards

1. Biological Hazards

Biological hazards are the most common and include microorganisms that contaminate food and cause

food-borne diseases.

Types of biological hazards

a) Bacteria

Pathogenic bacteria cause infections or intoxications.

Examples: Salmonella, E. coli, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum.*

b) Viruses

Transmitted  through contaminated food or water.

Examples: Hepatitis A virus, Norovirus, Rotavirus.

c) Parasites

Live in or on a host.

Examples: Giardia, Toxoplasma, Taenia (tapeworm), Trichinella.

d) Fungi

Yeasts and molds can cause spoilage and produce mycotoxins.

Examples: Aspergillus flavus(produces aflatoxin), Penicilliumspecies.

Causes of biological hazards

·         Improper cooking

·         Poor personal hygiene

·         Contaminated water

·         Cross-contamination

·         Incorrect storage temperature (danger zone 5°C–60°C)

Effects on health

 

 

 

·         Food poisoning

·         Gastroenteritis

·         Vomiting, diarrhoea

·         Fever

·         Severe cases: kidney failure, paralysis, death (botulism

2. Chemical Hazards

Chemical hazards are harmful substances that can contaminate food during production, processing, or

storage.

Types of chemical hazards

a) Natural toxins

·         Aflatoxins from molds

·         Cyanogenic glycosides in cassava, almonds

·         Marine biotoxins (shellfish poisoning)

b) Environmental contaminants

·         Pesticide residues

·         Heavy metals (lead, mercury, arsenic)

·         Industrial pollutants

c) Food additives (in excess or misuse)

·         Preservatives

·         Artificial colours

·         Flavour enhancers (MSG)

d) Cleaning agents or sanitizers

·         Detergent residues

·         Chlorine

·         Disinfectants

3. Physical Hazards

Physical hazards are foreign objects in food that can cause injury.

Common physical hazards**

·         Glass pieces

·         Metal fragments

·         Stones

·         Bones

·         Plastic pieces

·         Hair

·         Jewelery

·         Insects

 

·         Wood splinters

Effects on health

·         Choking

·         Cuts and injuries in mouth or throat

·         Dental damage

·         Internal injury