1. Food Pollution Amal Alghamdi 2013 346 BOT
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2. SOME DEFINITIONS
Contamination. The presence of harmful organisms or substances.
Contaminants can be physical, chemical or biological
Direct Contamination. Contamination of raw foods, plants, or animals in their natural setting or habitat.
Cross-Contamination. Contamination that is transported from one source to another.
Cross-contamination can occur during the handling, processing, preparation, cooking and storage of food.
Foodborne Illness. An illness that occurs from ingesting contaminated food.
Sanitation. The creation and maintenance of conditions that will prevent food contamination or foodborne illness

3. TYPES OF FOOD SAFETY HAZARDS
1. Biological
2. Physical
3. Chemical
4. Allergenic
e.g. Bacteria,
Virus, Fungi and prions
Parasite,
e.g. Cleaning fluids,
e.g. Broken glass,
Insecticides, heavy Metals
e.g. Peanut,
screw,
shellfish
stone

4. BIOLOGICAL HAZARDS – BACTERIA AND FOOD POISONING
Microscopic
Everywhere!
The main cause of food poisoning
Can’t see ‘em
Can’t smell ‘em
Can’t taste ‘em

5. Direct Contamination Biological Contaminants
Bacteria are single-celled microorganisms and are the leading cause of food-borne illness
Putrefactive bacteria (spoil food without rendering it unsafe; example: digestion and composting)
Pathogenic bacteria (dangerous, disease causing)
reel
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6. Biological Contaminants Bacteria Types
3 ways pathogenic bacteria can cause illness:
Intoxication: Botulism, Staphylococcus
Infection: Salmonellosis, Streptococcus, Listeriosis
Toxin-Mediated Infection (combination of the first two)
Clostridium perfringens (CP)
Escherichia coli 0157.H7 (E. coli)
Pathogenic bacteria must be destroyed or controlled by sanitation methods.
Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

7. Biological Contaminants Bacteria
Bacteria need certain conditions to grow
Temperature
Time
Moisture pH
Atmosphere
prevention = controlling these conditions.

8. Biological Contaminants Bacteria
Temperature :
Bacteria grow best in temperatures ranging from
5°C (41°F) to 60°C (140°F)
“The Danger Zone”
Bacteria grow rapidly if potentially hazardous foods are held within these temperatures
Most bacteria are killed between
74°C (165°F) to 100°C (212°F)
The Temperature Danger Zone – Simply stated:
Keep hot food hot
60°C (140°F) or above
Keep cold food cold
4°C (40°F) or below
Keep frozen foods frozen until use
Thaw foods properly

9. Biological Contaminants Bacteria
Time:
Bacterial duplication
Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

10. Biological Contaminants Bacteria
Time:
Food can be kept in the temperature “danger zone” for only 2 hours. At this time, the Bacteria is in the “Lag” phase. By 4 hours, the bacteria will be well into the Logarithmic phase and the food should be considered unsafe to eat.
When bacteria move from one place to another, they require time to adjust to new conditions
Bacterial growth curve
Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

11. Biological Contaminants Bacteria
Moisture:
Bacteria need water to live.
Food:
high water content are most likely to become contaminated.
Bacteria thrive on Potentially Hazardous Foods (PHFs)
Meat, poultry, fish, shellfish, dairy products, eggs, some grains and vegetables, cooked grains and vegetables, as well as all foods and items containing these foods
Meat
Cheese
Salads
Fruit

12. Biological Contaminants Bacteria
pH:
Acid/Alkaline content of food is expressed on a scale of 0 to14
A pH of 7.0 is neutral
Most bacteria prefer a pH of 6.6 to 7.5
Strong acids and bases will kill bacteria.
Bacterial growth is usually halted at a pH of 4.6 or less

13. PRESERVATION
Salt and Sugar bind to water, making food less likely to be contaminated by bacteria.

14. Biological Contaminants Bacteria
Atmosphere:
Some bacteria, known as aerobes, thrive in the presence of oxygen
Others, known as anaerobes, do not require the presence of oxygen
Others, known as facultative, can adapt and will survive with or without oxygen
Unfortunately, most pathogenic bacteria are facultative
Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

15. Biological Contaminants Parasites
Tiny organisms that depend on
nutrients from a living host.
Animals, fish and humans play host to parasites.
Trichinella. Undercooked game and pork
Anisakis. Raw fish
Tapeworm. Raw beef, pork, fish
Cyclospora. Carried to food by contaminated water.

17. Biological Contaminants VIRUSES
Viruses are the smallest forms of life.
A protein coat with a strand of DNA or RNA
Viruses need a “host” to multiply, but can survive on food.
Unlike bacteria, viruses can contaminate ANY food. It is unaffected by PH, oxygen, water content. Viruses can survive freezing
Transmitted to food via poor hygiene.
Most common: Hepatitis A and Norwalk virus

18. Biological Contaminants FUNGI
Simple parasitic life forms that live on dead or decaying organic matter.
Mold. Produce toxins
Mildew
Yeast. Usually not harmful
Mushrooms. Can be very toxic. Causes liver failure
Chief food sources: beans and grains.

19. Biological Contaminants PRIONS
Proteins that maintain nerve cells.
Can “invert” and become infectious
Cooking will NOT destroy prions
Found in ground meats, spinal and brain tissue of animals that are infected.
Is spread to animals by contaminated feed.
Avoid ground meat, brains, and spinal tissue.

20. Safe Food Starts with Good Sanitary Habits

21. What are the sources of food poisoning bacteria in your kitchen?
Consider:
Raw Food, pests and pets, people, dirt, dust, rubbish

22. Intext Figure Pae 661
Wash your hands with warm water and soap before preparing or eating food to reduce the chance of microbial contamination.

23. To Prevent Foodborne Illness:
Avoid cross-contamination
Thaw meats or poultry in the refrigerator…
Refrigerate leftovers promptly…
Keep hot foods hot (140°F or above).
Keep cold foods cold (40°F or below).
Mix foods with utensils.
When in doubt, throw it out.
Do not prepare food if you have a skin infection or infectious disease.
Discard food from cans that leak or bulge.
Cook all meat and poultry to 160°F or higher.
Avoid raw milk or potentially contaminated water or fresh unpasteurized apple cider.
Wash fruits and vegetables thoroughly before eating.

24. Recommended Safe Temperatures (Fahrenheit)
180 ˚
Whole poultry
170 ˚
Poultry breast, well-done meats
165 ˚
Stuffing, ground poultry, reheat leftovers
160 ˚
Medium-done meats, raw eggs, egg dishes,
pork, ground meats
Bacteria multiply
rapidly at temperatures
between 40˚ and 140˚ F.
145 ˚
Medium-rare beef steaks, roasts, veal, lamb
140 ˚
Hold hot foods
DANGER ZONE: Do not keep foods between
40˚ F and 140˚ F for more than 2 hours.
40 ˚
Refrigerator temperatures
0 ˚
Freezer temperatures

25. Food Safety from Farms of Consumers
Figure 19-1(1) Page 662
FARMS
Workers must use safe
methods of growing,
harvesting, sorting,
packing, and storing
food to minimize
contamination hazards.
PROCESSING
Processors must follow
FDA guidelines concerning
contamination, cleanliness,
and education and training
of workers and must
monitor for safety at critical
control points (use HACCP,
see text).
TRANSPORTATION
Containers and vehicles
transporting food must
be clean. Cold food
must be kept cold at all
times.
Food Safety from Farms of Consumers

26. Experiment: Examination of different types of food
Materials:
N.A. plates
PDA plates.
McConkey Agar plates.
Inoculating needles (loops).
Sterile forceps.
Alcohol swaps (70%).
Different types of food (smoked meat, Rice, Nuts, Peach).
Incubators 37°C sand 28°C.

27. Experiment: Examination of different types of food
Procedure:
1- Under aseptic conditions, transfer a sample of each examined food.
2- investigate the type and number of colnies appeared after incubation.
Food
Inoculoum
Agar Media
Temperature (°C)
Time (days)
Nuts
whole
PDA 28 5
Rice
Whole
Peach
Part
Smoked meat
loop
McConkey Agar 37
1-2
Cheese NA
Control
None
NA-McConkey-PDA
37- 28
1-2/5

28. Thanks for listening