1. Food borne Biohazards

2. Biotoxins Biotoxin is a poisonous substance that is a specific product of the metabolic activities of a living organism (Plant, animal, bacteria, fungus). Cause food intoxications Toxicity depends on dose

3. Food Intoxication Microbes grow in foods produce toxins. Toxins are ingested with the food and cause health problems. Most heat treatments are effective to kill microbes, but toxins remain

4. Toxin classification OrganismToxin BacteriaBotulinum toxin, Staphylococcus toxin FungiAfalatoxin, Mycotoxin, Ochratoxin, Patulin Toxic algaeOkadaic acid Natural toxinsHistamine, Glycoalcoloids

5. Toxin characteristics Non replicative (Most are proteinaceous) Non transmittable (human to human) Nonvolatile Colorless Odorless Tasteless Most are stable at standard conditions

6. Botulism toxin Agent: Chlostridium botulinum Toxicity: 1ng/kg – 500g is enough to kill the human race Disturb the acetylecholine mechanism at neuromuscular junctions Symptoms – Nausea, vomiting, diarrhea, headache, lethargy, double vision, respiratory stress, death

7. Food sources Improperly canned foods (>pH 4.6) Smoked salmon, trout Fermented foods (Saeurkraut, pickled vegetables) Foods preserved in oil (Fish)

8. Staphylococcus toxin Agent: Staphylococcus aureus Toxicity: 1μg cause illness Disturbs the regulation of intestinal fluid regulation system Symptoms: – Sudden nausea, vomiting, excessive salivation, abdominal cramps, diarrhea, dehydration Toxin is heat stable

9. Food sources Cooked ham, meat products, poultry Home made sausages Milk, cheese Cream filled pastries

10. Afalatoxin Agent: Aspergillus flarus Afalatoxin B1, B2, G1, G2 (B1 is the most common) Toxicity: 0.5-10 mg/kg Liver cancer, chronic hepatitis, jaundice, cirrhosis (Low levels long time) Cause acute toxicity, and potentially death (High exposure)

11. Food Sources Peanuts and peanut butter Tree nuts such as pecans Corn Wheat Oil seeds such as cottonseed

12. Ochratoxin Agent: Aspergillus ochraceus Toxicity: No documented acute toxicity in humans Tolerable weekly intake 120ng/kg (EFSA) Has genotoxic and teratogenic effects Relatively heat stable

13. Food Sources Soy beans Coffee beans Grapes Peanuts Cereals

14. Patulin Agent: Aspergillus clavatus. Penicillium expansum Toxicity: No documented acute toxicity Provisional maximum tolerable daily intake 0.4μg/kg Relatively heat stable and not destroyed by pasteurization

15. Food Sources Apple and apple juice Pears, grapes, bilberries may affect Sweet cider

16. How to control Good agricultural practices to avoid insect damages and mold infection Good storage practices (Store below 10 0 C, control moisture, control RH) Separation of contaminated foods before processing

17. How to control Follow proper food handling and canning methods Maintain good hygienic practices Rules and Regulations

18. Referenes http://www.foodsafetywatch.org/category/fac tsheets/biotoxins/ http://www.foodsafetywatch.org/category/fac tsheets/biotoxins/

19. REFERENCES: www.Slideshare.com