Food Contaminants
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Food Contaminants - Details
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44 questions
| 🇬🇧 | 🇬🇧 |
| Occurs 1-36 hours after eating contaminated food. | Food Poisoning |
| 1-7days | How long to food poisoning symptoms last? |
| Abdominal pain, diarrhoea, vomiting, nausea. Can be fatal. | Symptoms of food poisoning (4) |
| Illness spread via food or water. Only small no. of bacteria required on food (multiplication not necessary). Food used a disease vector/vehicle. | Foodborne diseases |
| Listeriosis, typhoid, paratyphoid, dysentery, tuberculosis, brucellosis. | Foodborne diseases |
| Bacteria (and their toxins), viruses, chemicals, metals, poisonous plants (e.g. nightshade and toadstools) | Causes of food poisoning (5) |
| Prevent cross-contamination, limit multiplication and destroy bacteria present. | Preventing food poisoning. |
| 5C-65C | Danger Zone |
| 75C for 30 seconds or 70C for 2 minutes | Reheat food to |
| 0-5C ideal. Legally 0-8C | Fridge temperature |
| Above 63C for less than 2 hours | Hot holding food |
| 82C (not spore forming bacteria) | Most bacteria die at |
| Threat to public health, regulatory concern, aesthetic issue. | Physical Contaminants Examples |
| Raw materials, during storage, preparation, service, display | Stages at risk from physical contamination |
| Environmental, food, food processing, personal objects | Examples of physical contamination |
| Soil, stones | Environmental physical hazards |
| Bones, stones, stems, twigs | Food physical hazards |
| Nut, bolts etc. | Food processing physical hazards |
| Earrings, buttons, rings | Personal objects physical hazards |
| Droppings, feathers, hair | Animal physical hazards |
| 5% result in injury. Choking hazards. Infections. | Risks of physical contaminants |
| Inadequate maintenance, poor training, flawed or no HACCP, lack of supplier management systems | Causes of physical contaminants |
| Inline magnets, filters, sifters, aspirators, metal detectors, x-rays devices, optical devices, electrostatic techniques, microwaves, NMR, ultrasound. | Removal of physical contaminants |
| Mycotoxins, marine food-borne toxins, GMO’s, antibiotics, persistent organic pollutants, heavy metals, chemicals used in food processing, chemicals used in food packaging | Chemical Hazards (8) |
| From fungi. Aflatoxins and ochratoxins. | Mycotoxins |
| Caused by bivalves (mussels, clams, oysters). Leads to paralysis, diarrhoea, neurotoxic poisoning and scombroid poisoning. | Marine food-borne toxins |
| Chlorinated and brominated aromatic compounds. Can accumulate in fatty tissues, algae and plankton (in food chain). Pesticides, industrial chemicals etc. | Persistent organic pollutants |
| Lubricants, refrigeration fluids, sanitisers, detergents, pesticides, | Chemicals used in food processing |
| Some plastics can ‘leach’ | Chemicals used in food packaging |
| Label correctly, prevent adulteration and cross-contamination of chemicals (e.g. cleaning materials) | Prevent chemical contamination |
| Visual, organoleptic, chemical testing | Testing for chemical contaminants on receipt |
| Food causes release of antibodies. Immune system response cause reaction | How allergens cause damage |
| Hives, loss of consciousness, swelling of airways. | Anaphylactic shock |
| Mix of IgE and non-IgE | Mixed IgE and non-IgE-mediated food allergies |