FOOD SAFETY HAZARDS : Chemical and Physical Hazard. Department of Food
Science and Technology. Faculty of Agricultural Technology. Bogor Agricultural ...
FOOD SAFETY HAZARDS : Chemical and Physical Hazard
Department of Food Science and Technology Faculty of Agricultural Technology Bogor Agricultural University 2009
Chemical Hazards in Food •Natural toxicants and allergens produced by mold, plant, algae (seafood toxins ) •Chemical contaminants from environment : pesticides residues, fertilizers, antibiotics, hormones, heavy metals, radioactives, PCBs, dioxin •Chemical used as processing aids (lubricants) or in food processing area (detergents, sanitizers) •Allergens •Chemicals migrating from plastic packaging materials •Chemicals formed during Processing
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Natural Toxicants In Plant And Fish •
•
Natural toxicants in plant - Mushroom toxin :muskarin (Amanita muscaria) and phallin (Amanita phalloides) cause stomach ache, thirst, nausea, vomiting, diarrhea, weak, sometimes watery eyes and death - Cassava toxin : acidic cyanide compounds (certain strains of Manihot utilissima) inhibit O2 transport by RBC; results in nausea, vomiting, dizziness, breathing difficulty, rapid heartbeat, followed by fainting and may end in death. Certain fish is inherently toxic - Puffer fishpuffer has tetrodotoxin, a neurotoxin (in eggs and liver) cause pin and needle sensation around mouth, thumb, fingers and toes, and often followed by leg numbness, pain in the joints, itchiness, sweating, nausea, vomiting, muscle paralysis, breathing disrupted and may end in death.
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Algal Toxins in Seafoods Ciguatoxin Paralytic shellfish poisoning (PSP) Diarrheic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP) Pyrrolizidine alkaloids Phytohemagglutinin Polychlorinated biphenyls (PCBs)
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Migration from Packaging Materials • Vinil klorida (VC) - plastic monomer soluble in water and oil, e.g. mineral water in PVC bottles in 6 month contain VC up to 170 mg/l - concentration in cooking oil is 14,8 mg/kg - liver carcinogen in animal model, human; ,acute intoxication cause depression, cause damage in kidney and liver and, lung edema (edema pulmonary), and cardiac arrhytmia -LD50 oral in mice 5 g/kg. • Styrene : - mainly soluble in oil - ADI for styrene 40 ng per kg • Plasticizer for PVC : - di-(2-ethyllhexyl)-phtalate (DEHP) and di-n-buyil-phtalate (DBP) - acute toxicity is low( LD50 i.p;mouse)DEHP 14.2 & DBP 4.0 g/kg. - cause liver and lung damage, non-genotoxic carcinogen Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Petisides
Organophosphorous insecticides (e.g. parathion) : inhibit acetylkholinesterase symptoms : lachrymation (berkeringat), pupil constriction, convulsions, respiratory failure and coma Carbamate herbicides : propham (isopropyl-N-carbanilate) : relatively low acute toxicities Organochlorine insecticides : very stable and accumulate in food chains Organophosphates and carbamates : much more readily degraded, in the environment as well as during processing
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
PESTICIDE RESIDUES
Many pesticides are used for plant protection and harvest yields but cause poisoning/contamination in food products and the environment because of the residue left behind. Pesticides can directly or indirectly contaminate due to ingestion through exhalation or digestion of food or drinking water. Contamination towards water is due to pesticide residues or spraying of marshes or rice padis. Symptoms are jumpy, head ache, tiredness, muscle twitch and spasm.
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
MYCOTOXINS Mikotoksin Aspergillus Aflatoksin A. flavus, Okratoksin
A. parasiticus A. ochraceus
kacang tanah, serealia, jagung serealia, ikan asin
kanker hati bukan karsinogen, mempengaruhi hati,ginjal
Mikotoksin Penicillium Sitrinin P. citrinum
beras
Patulin
buah, jus apel
LD50 (i.v, tikus,mencit)= 15 - 35 mg/kg BB.
jagung
mempengaruhi kelamin hewan
P. viridicatum P. expansum P. moniliforme,
Mikotoksin Fusarium Zearalenon F.graminearum Fumonisin Trichotecene
F. moniliforme F. sporotrichoides
jagung serealia yang mengalami temperature cycling
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Alimentary toxic aleukia : rasa terbakar di mulut, kerongkongan, perut, sumsum tlg blk
Heavy Metal
Hg : Environmental pollution foods In particular : fish products The toxicity : depends on the chemical form involved Organic mercury compounds : is more toxic than elemental or inorganic mercury easily pass across the biomembranes and are lipophilic The primary target : central nervous system Pb Chronic lead intoxication : central and peripheral nervous system effects, anemia, disturbances of renal function and weight loss Hardly soluble in water The levels of lead in bones, hair and teeth increase with age gradual accumulation of lead in the body The lead content in water and bottled water : max 5 ppb Cd widely distributed in the environment due to extensive industrial use Soil pollution come from : sewage sludge (fertilizer), In food : inorganic cadmium salts are present Cadmium ions are readily absorbed by plants Foods of animal origin that can be contaminated : liver, kidney, and milk
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Environmental Pollutant
TCDD 2,3, 7, 8-Tetrachlorodibenzo-p-dioxin (TCDD) formed from chlorinated hydrocarbon at high temperatures reached in incineration
TCDD : highly toxic on acute exposure, LD50 oral in guinea pig (marmut) 1 mg/kg.
Adverse effects in experimental animals : liver damage, teratogenic effects, immune suppression and increase tumor incidence; causes enzyme induction In man : liver damage and polyneuropathies The main route to TCDD is via dietary intake
TCDD can reach food via : (a) spraying of crops with 2,4,5-T (herbicide : 2,4,5-trichloro phenoxy acetic acid) (b) ingestion of contaminated feed by livestock; (c) magnification via food chains; (d) contamination of fruits and vegetables in the proximity of incinerators
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
ALLERGENS
• Protein allergens have been reported to cause •
allergic reaction in certain individuals Food associated with allergens : - wheat - egg - shrimp - egg - peanuts (the list is growing)
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
Chemicals formed during Processing
Nitrosamine Acrylamide Benzene
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
CHARACTERISTICS OF CHEMICAL HAZARDS • Chemical contamination in food may occur at each stage of production, from farm (raw material production) to the final product consumption • Most chemical hazards persist during handling and processing, some are very heat resistant • At industry level, they are commonly regulated upon receiving (specification, certificate of analysis) Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
PREVENTION OF CHEMICAL HAZARDS 1. Always choose good and safe foods for consumption. 2. Pesticide usage as necessary and in accordance with user requirements that are written on the holding container. Besides this, also use colored pesticides such as blue in order to easily differentiate pesticides from other substances. 3. Apply protective clothing and gloves so that the body and hands are not contaminated by pesticides do not spray pesticides opposing wind direction and place empty pesticide containers away from water source or buried in soil. 4. Industrial waste disposal must be regulated so that clean water sources are not contaminated. 5. Do not use cooking equipment or containers that are coated with heavy metals (copper, zinc, antimony, cadmium). 6. Wash vegetables and fruits with clean water before processing or eating. Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
PHYSICAL HAZARDS Hazard
Source
Control Measure
Glass chips
Raw materials, container, light fittings, laboratory equipment or glasswares, processing equipment
Quality assured supplier, glass fitting cover, avoid using glass in processing room
Metal chips
Raw materials, office supplies (paper clips, paku paying), container, equipment, cleaning utensil (brush etc)
Quality assured supplier, glass fitting cover, no metal in processing room, preventive maintenance, metal detector
Stone, twig, leaves
Raw materials, environment
Quality assured supplier, maintenance and monitoring of environment, screen usage, assure doors are closed
Insect parts
Raw materials, environment
Quality assured supplier, maintenance and monitoring of environment, use of screen, assure doors are closed, good waste disposal, routine cleaning of environment.
Jewelry
Workers
Worker training on good hygienic practices, prohibit jewelry to be worn.
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
END OF LECTURE 3
Dept Food Sci and Tech, Bogor Agricultural University, Indonesia
