Physical hazards can come from foreign objects that accidentally get into food during production, processing, packaging, or distribution. For example, in 2019, a recall was issued for certain packages of ready-to-eat salad kits due to the potential presence of glass fragments. The company had received reports of people finding glass in their salad, and the recall was issued to prevent any further injuries.
What are the hazards
associated with food safety Explain by giving suitable example
Pesticides are
chemicals used to control pests in crops, but if used improperly, they can
leave residues on fruits and vegetables that can be harmful if consumed. For
example, in 2016, several shipments of imported frozen strawberries were found
to be contaminated with a pesticide called chlorpyrifos. This led to a recall
of the products, and several people reported illnesses related to the
contaminated berries.
Salmonella is a
type of bacteria that is commonly found in raw or undercooked poultry, eggs,
and dairy products. If consumed, it can cause food poisoning, which can result
in symptoms such as fever, diarrhea, and vomiting. One of the most well-known
outbreaks of salmonella in recent years was the 2010 egg recall, which affected
more than half a billion eggs distributed across the United States.
Food
safety hazards are biological, chemical, or physical agents present in food
that can cause illness or injury if consumed. Here are some examples of each
type of hazard:
1.
Biological Hazards: These are hazards caused by
bacteria, viruses, fungi, parasites, and other microorganisms that can grow in
food or infect animals or plants that are used as food. Examples include:
·
Salmonella: A type of bacteria that can cause food
poisoning, commonly found in undercooked poultry, eggs, and dairy products.
·
Norovirus: A virus that can cause gastroenteritis
(stomach flu), commonly spread through contaminated food or water, or through contact
with infected people or surfaces.
·
Listeria: A type of bacteria that can cause severe
illness, especially in pregnant women and people with weakened immune systems,
commonly found in ready-to-eat foods such as deli meats, soft cheeses, and
smoked fish.
2.
Chemical Hazards: These are hazards caused by chemicals
that can contaminate food during production, processing, packaging, or storage.
Examples include:
·
Pesticides: Chemicals used to kill pests in crops,
which can leave residues on fruits and vegetables if not used properly or if
used in excess.
·
Heavy Metals: Metals such as lead, mercury, and cadmium
can contaminate food through polluted soil, water, or air, or through improper
food handling or processing.
·
Food Additives: Chemicals added to food to enhance
flavor, texture, or appearance, which can cause adverse reactions in some
people or accumulate in the body over time.
3.
Physical Hazards: These are hazards caused by foreign
objects that can accidentally contaminate food during production, processing,
packaging, or distribution. Examples include:
·
Glass or Metal fragments: These can break off from
equipment or packaging materials and end up in food, causing injury if
swallowed.
·
Bones or Shells: These can be present in some foods
such as fish or nuts and can cause choking or dental damage if not removed.
·
Plastic or Rubber: These can come from packaging
materials or gloves used in food handling and can pose a choking or digestive
hazard.
It is important
to prevent and control food safety hazards through proper food handling,
storage, and preparation techniques, as well as regular inspections and testing
of food products.
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