Chemical, Physical and Biological Hazards in Food

 Introduction

Food is not only a source of nourishment, but also a potential source of risk if it contains harmful substances or agents that can affect our health. These substances or agents are known as food hazards and they can cause various health problems such as food poisoning, allergies, injuries or chronic diseases. Depending on their nature and origin, food hazards can be categorized into four main types: biological, chemical, physical and allergenic. Biological hazards are living organisms such as bacteria, viruses, parasites and fungi that can infect or intoxicate us through food. Chemical hazards are substances that are either naturally present or intentionally or unintentionally added to food such as pesticides, additives, toxins, contaminants and residues. Physical hazards are foreign objects that can accidentally get into food such as glass, metal, wood and stones. Allergenic hazards are substances that can trigger allergic reactions in some people such as nuts, eggs, milk and gluten.

Ensuring food safety means preventing and controlling food hazards to make sure that food is safe and suitable for human consumption. Food safety is crucial for public health and well-being as it protects us from foodborne illnesses and diseases. Foodborne illnesses can cause unpleasant symptoms such as diarrhoea, vomiting, fever, headache and abdominal pain. In some cases, they can lead to serious complications such as dehydration, kidney failure, paralysis or death. Foodborne diseases can also have negative impacts on the economy and society such as loss of productivity, income, trade and tourism.

Food hazards can occur at any stage of the food supply chain from production to consumption. Therefore, it is important to understand what they are, how they can contaminate our food and how we can prevent and control them. In this blog, we will explore the different types of food hazards, their examples, their effects on food safety and processing and their precautionary measures. 

Food industry hazards are substances or agents that can contaminate food and cause adverse health effects to consumers or workers. They can be classified into four main types: biological, chemical, physical and allergenic. Biological hazards are living organisms such as bacteria, viruses, parasites and fungi that can infect or intoxicate us through food. Chemical hazards are substances that are either naturally present or intentionally or unintentionally added to food such as pesticides, additives, toxins, contaminants and residues. Physical hazards are foreign objects that can accidentally get into food such as glass, metal, wood and stones. Allergenic hazards are substances that can trigger allergic reactions in some people such as nuts, eggs, milk and gluten.

Chemical, Physical and Biological Hazards in Food in Food Industry

Food industry hazards can occur at any stage of the food supply chain from production to consumption. Therefore, it is important to prevent and control them to ensure food safety and quality. Food businesses are responsible for keeping these food safety hazards controlled by ensuring that employees are well-equipped with proper knowledge on food safety. All food safety management systems are built around the objective of controlling these hazards using the concept and principles of HACCP (Hazard Analysis and Critical Control Point) as a systematic approach to identify, assess and control food hazards.

Food processing methods can reduce or eliminate food hazards or introduce new ones depending on the type of method and the type of hazard. For example, heating can kill biological hazards but also create chemical hazards such as acrylamide. Cooling can prevent the growth of biological hazards but also increase the risk of physical hazards such as ice crystals. Drying can remove water and reduce biological hazards but also concentrate chemical hazards such as nitrites. Fermenting can produce beneficial microorganisms that inhibit biological hazards but also produce allergenic hazards such as histamine. Irradiating can destroy biological hazards but also alter the nutritional quality of food.

Good hygiene practices, sanitation, storage and transportation are also essential in preventing food contamination and spoilage. They include washing hands and utensils, cleaning and disinfecting surfaces and equipment, keeping raw and cooked foods separate, storing foods at appropriate temperatures and conditions, checking labels and expiry dates, using protective clothing and equipment, avoiding cross-contamination and following instructions and regulations.

There are many precautionary measures for food hazards in the food industry

 Some of them are:

• Wash your hands and surfaces often to prevent the spread of germs that cause food poisoning.
• Keep raw and cooked foods separate to avoid cross-contamination.
• Cook food to the right temperature to kill harmful bacteria.
• Refrigerate foods promptly to prevent the growth of harmful bacteria.
• Identify and control hazards that require preventive controls, such as allergens, pathogens, toxins, etc.
• Apply food risk analysis method and use valid scientific information to deal with uncertainty and complexity.

References:

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2. Food Standards Australia New Zealand. (2016). Food hazards. https://www.foodstandards.gov.au/consumer/safety/Pages/Food-hazards.aspx : Centers for Disease Control and Prevention. (2020). Burden of foodborne illness: Findings. https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html 
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5.  Food Standards Australia New Zealand. (2016). Food hazards. https://www.foodstandards.gov.au/consumer/safety/Pages/Food-hazards.aspx 
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7. Codex Alimentarius. (2020). Hazard analysis and critical control point (HACCP) system and guidelines for its application. http://www.fao.org/fao-who-codexalimentarius/codex-texts/haccp/en/
8. Food Standards Agency. (2020). Hazard analysis and critical control point (HACCP). https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-haccp 
9. Jay, J.M., Loessner, M.J., & Golden, D.A. (2005). Modern food microbiology (7th ed.). Springer. 
10. World Health Organization. (2020). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety : Simplified Safety. (n.d.). 6 common hazards in the food production industry. https://simplifiedsafety.com/blog/hazards-in-the-food-production-industry
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