Control Required to Prevent Physical, Biological and Chemical Contamination of Food - Coursework Example

al Affiliation: CONTROL REQUIRED TO PREVENT PHYSICAL, BIOLOGICAL AND CHEMICAL CONTAMINATION OF FOOD 1Introduction Food contamination is the presence of any harmful substance in food. All foods are susceptible to contamination by various hazards making it unfit for human consumption and a threat to public health (Keener, 2006). These hazards are classified as physical, biological or chemical. They have potentially serious and lethal effects when ingested. One person in six gets sick yearly from food poisoning. Most are treated and recover without any complications. Others, experience long term side effects that include kidney failure, brain and nerve damage and sometimes even death (Gutierrez, 2013). Therefore, there arises the need to provide food safety guidelines to control and prevent hazardous materials from contaminating food. The primary focus of this guideline is to control and eliminate hazardous physical, biological or chemical contaminates from food. This paper explains the various hazards that contaminate food and the strategies that can be employed to prevent food contamination 1.2. Ways in which contaminations occur. There are various ways in which contamination occurs but mostly it occurs accidentally. Physical contamination occurs when objects get into food during its flow that is manufacturing, distribution, storage and preparation. Physical hazards that can contaminate food include but not limited to broken glass, wires, dust, jewelry, machinery parts, stones, screws and sometimes the product package it (Keener, 2006). They can lead to injuries in the oral cavity, chocking and infection that can affect the health of individuals. 1.2 (a).Contamination by physical hazards Normally occurs during the manufacturing process where these hazards mix with food accidentally. Raw materials involved in the production, badly maintained facilities leading to loosened screws are potential sources of physical hazards. Physical contaminants are, however, easy to detect through visualization and, therefore, most consumer complaints to manufacturers are as a result of physical contaminants. 1.2(b). Biological contaminants They are the most common and serious. They include bacteria, viruses, parasites, fungi and toxins Biological contaminations account for the highest number of deaths and hospitalizations resulting from food poisoning (Keener, 2006). Examples of bacteria that cause food poisoning include shigella species, staphylococcus, clostridium and E. coli. Examples of parasites include Trichinella, amoeba, and giardia. Fungi include yeast and mold while viruses include norovirus. The biological hazards cannot be seen, smelled or easily detected, unlike the physical hazards. They, therefore, go undetected by the consumers easily and thus forming the most of the cases of food contamination. Biological hazards are also easily transmitted from one infected individual to another unlike the physical and the chemical hazards. Chemical hazards are difficult to detect as well. They are mostly from the ingredients used in the processing of food, additives, flavors, lubricants and preservatives used during the flow of food. Food allergens fall into the category of chemical hazards as well (Keener 2001). 2.0Uses of the system within food industry. The food industry uses the system for Hazard Analysis and Critical Control Points (HACCP) to control and prevent food contamination by the three categories of hazards (Fda 2014). The HACCP has seven critical steps that follow each other and help in preventing food contamination. The tool provides a systematic approach to control food safety by the processor. The first step in HACCP is the identification of potential food hazards (Fda.gov, 2014). Early identification helps in preventing food contamination before it occurs. HACCP advocates for proper identification of potential hazards before processing other than detecting then by end product testing. HACCP is applied in identification of physical hazards. This is through the use of on-line visual inspection, in-line metal detection that detect both ferrous and non-ferrous iron, the use of magnets to attract magnetic materials from food helping in their identification, on-line automates visual systems that detect foreign materials in food such as glass and the use of x-ray technology which can detect a wide range of physical contaminants such as glass and metals (Keener, 2006). After the hazards are identified, they can easily be eliminated and therefore preventing food contamination by the physical hazards. Identification of biological hazards is majorly through laboratory testing. This is majorly done in case of an outbreak so as to identify the causative microorganism. It is also through the assessment of exposures to certain microorganisms such as aflatoxin in maize. Chemical hazard identification is normally done through toxicology analysis of the chemicals in a product (Keener, 2006). It also entails identifying the potential chemicals that can lead to food contamination among the ingredients used to manufacture a product. A careful analysis of raw materials, ingredients, and packaging components of a product help in the identification of potential chemical hazards. The second step in HACCP after the potential hazard has been identified is determination of the critical control points (Fda.gov, 2014). This refers to the identification of points in the process of food flow where the identified hazard can be controlled and eliminated. At the control point, food processors have the power to prevent food contamination from occurring or reduce the risk considerably. The use of sieves, screens and filters at certain points in manufacturing can be a good control point to eliminate physical hazards from food. The selection of raw materials and ingredients to be used in the production is also an important control point for physical hazards (Keener 2001). Therefore, processors must work in collaboration with suppliers. Proper maintenance of the facilities and processing equipment can also be an effective control point for physical hazards. The control point for some of the biological hazards includes the cooking of food properly to kill the microorganisms. It may include the storage of food in the cold environment such as a refrigerator to prevent excess growth of microorganisms. Proper hygiene and food preparation practices can also be an effective control point for biological hazards. Chemical hazards control points include the following: the selection of chemicals and ingredients to be used in manufacturing. Only non-hazardous chemicals should be used in the production process. The reduction of exposures to this chemical can prevent food contamination therefore acting as an important control point. The third step of HACCP is the setting of critical limits. These critical limits differentiate safe products from unsafe products. Each control measure has one or more critical limits. They can based on factors such as temperature, time, humidity level, preservatives and physical dimensions. For example, in beef pathogens identified as hazards and cooking it properly identified as the control point, the critical limit can be the temperature at which all the pathogens are destroyed (Keener 2001) The fourth step in the HACCP is the establishment of monitoring procedures. These procedures help track all the operation of food processing. It helps take corrective actions when necessary to keep the desired control under normal parameters. Finally, monitoring provides documentation of the whole process for future verification. Then after monitoring corrective actions are established. These entails making sure that hazardous food does not reach the consumers in case the following steps fail. The corrective actions established may include the determination of noncompliance, determining how the hazardous food will be disposed and recording. This ensures contaminated food does not become a health hazard. The sixth step of the HACCP is establishing verification procedures. These procedures determine the validity of the HACCP plan. Verification involves evaluating the facility’s by end product testing so as to exclude any failure in the above steps. It also entails evaluation to prove that the HACCP plan is being followed. It also entails the initial testing of the plan to prove it is scientifically correct and ensure all potential hazards will be identified correctly and eliminated. The final process of the HACCP plan is record-keeping and documentation of the whole process. This includes the hazards identified, the flow of food, the critical control points, and limits together with the corrective actions taken. Documentation is important for future reference. There are other methods that are used effectively to prevent food contamination by physical, biological and chemical hazards. These methods are highly dependent on the type of hazard. Most of them, however, target the biological hazards as they present the largest threat to food contamination with most serious consequences. 3.0 Methods for food processing These methods are: safe food processing practices that include freezing, Pasteurization, Drying, Canning and Irradiation (Homefoodsafety, 2015). Freezing helps to reduce multiplication of microorganisms and thus prevent biological hazards. It helps preserve foods such as vegetables, meat, and cooked food. Pasteurization entails heating foods to high temperatures such then cooling them instantly. The high temperatures kill and deactivates the microorganisms preventing them from contaminating foods. Pasteurization is used to preserve foods such as milk and juices. Drying is the removal of moisture from foods. This prevents the growth of the biological contaminants of food. This method can be used for foods such as cereals including maize that prevents food contamination from a flatoxin. Fish, meat, and poultry can also be dried. Canning entails the cooking of foods to high temperatures to high temperatures in sealed sterile cans. This destroys microorganisms in the food and locks others in the air from reaching it Keener (2001),Canning can preserve foods for long periods of time. Irradiation is another method used to prevent food contamination. It entails the use of radiations to kill microorganisms in food. It is used to preserve foods such as wheat, flour, fruits and sea food. Proper food handling practices also help to prevent food contamination. This includes ensuring proper hygiene when preparing foods. Washing hands properly before preparing food helps to reduce the number of microorganisms on the hands and prevent biological contamination. Cleaning of food contact surfaces properly also prevents food contamination. Screening of food handlers regularly also can help reduce food contamination. This helps in identification of possible food contaminants such as Salmonella typhi that causes typhoid and helps prevent cross contamination. Cooking foods to the right temperatures especially meat products also help in the killing of microorganisms and, therefore, prevent biological contamination. Keeping chemicals separate from food supplies in different cabinets helps in preventing chemical contamination of food (Homefoodsafety 2015). The lining of copper and aluminum with non-porous materials such as stainless also prevents contamination with these metals. Rinsing of kitchen utensils off detergents properly also prevent contamination by cleaning solutions. 4.0 Conclusion The easiest way to prevent food borne illnesses is prevention of food contamination. This requires the development of effective strategies such as the HACCP tool. It is also a responsibility of individuals as well as the processors. Therefore, the different players should play their roles as stipulated so as to prevent food contamination. 5.0References Fda (2014). HACCP Principles & Application Guidelines. [Online] Available at: http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm [Accessed 3 Mar. 2015]. Gutierrez, J. (2013). Food Hazards: Learn How to Avoid them and the Food borne Illnesses They Cause. [Online] Todaysdietitian.com. Available at: http://www.todaysdietitian.com/newarchives/110413p50.shtml [Accessed 3 Mar. 2015]. Homefoodsafety.org, (2015). Safe Food Processing. [Online] Available at: http://www.homefoodsafety.org/food-poisoning/safe-food-processing [Accessed 3 Mar. 2015]. Keener, L. (2001). S TAT E - O F - T H E - A R T O P E R AT I O N S. CHEMICAL AND PHYSICAL HAZARDS: THE OTHER FOOD SAFETY RISKS, [online] pp.1-3. Available at: http://foodsafetyprofessionals.com/keenerhazards.pdf [Accessed 3 Mar. 2015]. Read More