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    Causes and Prevention of Food Safety Hazards

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    Mulubrhan Okbai
    This document discusses various food safety hazards including chemical, biological, and physical hazards. Chemical hazards can come from naturally occurring toxic substances, chemicals added during food production or processing, pesticides, and allergens. Biological hazards are caused by pathogens like bacteria, viruses, parasites, and molds that can contaminate food and cause foodborne illness. Physical hazards refer to foreign objects that may accidentally enter food like glass, metal, plastic, and cause injuries. The document outlines some methods to detect and prevent these hazards including using metal detectors, x-rays, and food radar technology during food production. Maintaining good hygiene, sourcing from approved suppliers, and following safety protocols can help minimize these food safety risks.

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    Causes and Prevention of Food Safety Hazards

    Uploaded by

    Mulubrhan Okbai
    20 views2 pages
    This document discusses various food safety hazards including chemical, biological, and physical hazards. Chemical hazards can come from naturally occurring toxic substances, chemicals added during food production or processing, pesticides, and allergens. Biological hazards are caused by pathogens like bacteria, viruses, parasites, and molds that can contaminate food and cause foodborne illness. Physical hazards refer to foreign objects that may accidentally enter food like glass, metal, plastic, and cause injuries. The document outlines some methods to detect and prevent these hazards including using metal detectors, x-rays, and food radar technology during food production. Maintaining good hygiene, sourcing from approved suppliers, and following safety protocols can help minimize these food safety risks.

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    This document discusses various food safety hazards including chemical, biological, and physical hazards. Chemical hazards can come from naturally occurring toxic substances, chemicals added during food production or processing, pesticides, and allergens. Biological hazards are caused by pathogens like bacteria, viruses, parasites, and molds that can contaminate food and cause foodborne illness. Physical hazards refer to foreign objects that may accidentally enter food like glass, metal, plastic, and cause injuries. The document outlines some methods to detect and prevent these hazards including using metal detectors, x-rays, and food radar technology during food production. Maintaining good hygiene, sourcing from approved suppliers, and following safety protocols can help minimize these food safety risks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views2 pages

    Causes and Prevention of Food Safety Hazards

    Uploaded by

    Mulubrhan Okbai
    This document discusses various food safety hazards including chemical, biological, and physical hazards. Chemical hazards can come from naturally occurring toxic substances, chemicals added during food production or processing, pesticides, and allergens. Biological hazards are caused by pathogens like bacteria, viruses, parasites, and molds that can contaminate food and cause foodborne illness. Physical hazards refer to foreign objects that may accidentally enter food like glass, metal, plastic, and cause injuries. The document outlines some methods to detect and prevent these hazards including using metal detectors, x-rays, and food radar technology during food production. Maintaining good hygiene, sourcing from approved suppliers, and following safety protocols can help minimize these food safety risks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    African Journal of Food science and Technology (ISSN: 2141-5455)

    Vol.12(1). pp. 01- 02, February, 2021


    Available online @https://www.interesjournals.org/food-science-technology.html
    DOI: 10.14303/ajfst.2021.007
    Copyright ©2021 International Research Journals

    Short Communication

    Causes and Prevention of Food Safety


    Hazards
    Mohammed Atta

    Department of Microbiology, Fungal Biotechnology Agharkar Research Institute, Maharashtra, India


    [email protected]

    HAZARDS OF FOOD These types of hazards can be precise by


    procuring food stuffs from an approved
    Food hazards are the physical, chemical and
    supplier, protecting the food from
    biological proxies in the food or the condition
    contamination, maintain safe cleaning
    of food with the prospect to harm when
    techniques or applying regiment strategies to
    consumed or to cause an adversative health
    prevent cross contamination of food.
    effect. Food hazards can be categorized as
    natural menaces such as microbes, chemical
    hazards such as insecticides, chemical, BIOCHEMICAL HAZARDS
    cleaning agents or allergens and physical
    hazards are those exposures which are not These hazards are born in the food itself and
    supposed to, nor likely to be in the food like cause the most food endured illness. They can
    wood, glass, bones grit or dust. occur by various sources. These
    microorganisms are commonly called as
    CHEMICAL HAZARDS germs and are only grasped under a
    microscope. Mostly not all the microorganisms
    These hazards are caused by subsequent are harmful but microorganisms like pathogens
    ways are harmful in food when they reach to a high
    level. Some of them are:
    1. By naturally occurring venomous
    substances such as by poison plants like 1. Viruses like influenza or hepatitis A.
    rhubarb leaves and mushrooms or 2. Bacteria like salmonella, bacillus cereus,
    poisonous animals like puffer fish, mould and staphylococcus aureus.
    toxins or algal blooms, etc. 3. Moulds
    2. Chemicals which are added in water. 4. Protozoa like Guardia
    3. Chemicals used in agriculture such as 5. Yeast
    pesticides, antibiotics, dips and heavy
    metals. The term food poisoning is caused by these
    4. Poisonous ailments spread by animals or pathogens that are incipient in food results in
    plants. infection. These microorganisms proliferate to
    5. Chemicals like essences or cleaners which infectious level which have a tendency to to
    are added during food processing. make a person hostile when food is retained in
    6. Some people have allergic reactions from saturated or warm conditions. Due to
    certain foods like milk and its products, unceasing growth of these microorganisms to
    peanuts, lobsters or gluten confined dangerous intensities, mostly bacteria, food
    mueslis. poisoning tend to arise to avoid this food borne
    infection; food handlers must know the
    02 Afr. J. Food Sci. Technol

    situations of food slaughtering microbes and DETECTION AND ELIMINATION OF


    their characteristics. PHYSICAL HAZARDS

    PHYSICAL HAZARDS 1. Metal detectors will help to detect any


    metal content in food product. They should
    A physical hazard is any foreign object set up in nutrition edifice streak to scrap
    accidently gets into the food and causes injury products in which metal is recognized.
    or illness to the person eating food. Physical Proper conservation should be done to this
    hazards includes foreign objects like bone or equipment to ensure they were waged in a
    bone chips, pieces of product packaging, precise way.
    insects, wood, metal, stones, glass, personal 2. Magnets can be used along with metal
    items etc. Toxins from sources comprise raw detectors on food assembly lines to get rid
    materials, improper maintenance of equipment of metal from products.
    and facilities, inadequate production measures 3. X-Ray technologies can be used on food to
    and poor employee practices. A physical categorize threats such as bones, stones,
    hazard can enter a food product at any stage metals and also hard plastics.
    of production. It contains sharp and hard 4. Food radar method transmit low-power
    objects that can cause a potential threat to a nukes through food stuffs to recognize
    person who is eating. Physical hazard can outside constituents, for example, metals,
    cause grumble to a person such as plastics, bones, bits and regular materials
    in food on processing line.
    1. It can cuts to the mouth or oesophagus
    2. Can damage the intestine
    3. Can also damage to the gums and teeth

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