Principles of Safety Hygiene, and Sanitation "Chemical Hazard"

1. 5
CHAPTER
Aldrin Remoto
Jejomar Legarto

2. CHEMICAL - any basic substance that is
used in
or produced by a reaction
involving changes to atoms or
molecules.
- Anything made of matter is
therefore a chemical. Any
liquid,
solid, gas. Any pure
substance; any mixture.
HAZARDS - a source of danger; a
possibility of

3. • Any chemical that can
cause illness, injury, or
an emergency.
• The amount of the
chemical may determine
whether it is a hazard or
not. Some may require
exposure over
prolonged periods to
have a toxic effect.
CHEMICA
L
HAZARD
S

4.  Food contaminated by Chemical Hazards
is a worldwide public health concern & a
leading cause of trade problems
internationally.
 Contamination may occur through :
1. Environmental Pollution (air, water, & soil)
with metals, polychlorinated
biphenyls(PCBs) & dioxins.
2. Intentional Use of Various Chemicals
(pesticides, animal drugs, & other
agrochemicals.
 These Hazards in foods are :
a. Carcinogenic (tending to cause cancer)
b. Mutagenic (causes alteration in nucleic acid

5.  These chemicals in food when sufficient
amount cause severe illnesses & possibly
death because of their toxicity on human
body.
 All chemicals are poisonous when ingested
at toxic level, their toxicity depends on the
substances deal with.
 Sodium Chloride (Table Salt) becomes
lethal when 12 ounces are consumed at one
time.

6. Elemen
t
Use Insufficiency Excess
Sodiu
m
A systemic
electrolyte &
essential in co-
regulating ATP with
potassium
Hyponatremi
a
(associated
with
dehydration)
Hypernatremia
(Indicating
diabetes
Insipidus)
Iron
Plays a role in in
the transport of
oxygen by the
blood
Iron
Deficiency
Iron Overload
Disorder
Coppe
r
Required
component of many
redox enzymes
Copper
Deficiency
Copper
toxicity
Required for
synthesis of thyroid Iodine Hyperthyroidi
Although nutrients & substances are essential
to life such as :

7. Chemical Hazards
Classified As:
1. NATURALLY
OCCURING
CHEMICALS
(Toxins produced in by a
biological organism)
2. ADDED CHEMICALS
(Intentionally or
Unintentionally added to
food)
1) Ciguatoxin
2) Mycotoxin
3) Scombrotoxin
4) Shellfish
Toxins
1) Cleaning
Solution
2) Food Additives
3) Pesticides
4) Heavy Metals

8. Toxin A. Ciguatoxin
Descriptio
n
Example of fish-poisoning intoxication. Toxin is
from minute sea creature called algae, the toxin is
heat stable & cannot be destroy be cooking. Marine
fish ingest algae containing toxin which
accumulates in the fish over time.
Common
Food
Marine finfish most common of Ciguatoxin
poisoning. Barracudas, Groupers, Jacks , Mackerel,
Snappers, & Triggerfish.
Transmissio
n in Food
Toxin is transferred to Finfish after the ingestion of
toxin-containing algae.
Symptoms
Weakness, Slight Paralysis of Mouth, Tongue ,
Hands & Feet.
Preventio
n
Toxin is not destroyed by cooking, prevention can
be difficult. Purchasing seafood in a reputable
supplier is the best preventive measures.
1. NATURALLY OCCURING CHEMICALS

9. Toxin B. Scombrotoxin/ Histamine Poisoning
Descriptio
n
Also called HISTAMINE POISONING, caused by
eating foods high in chemical compound called
Histamine (produced by bacteria when they
decomposed foods).
Toxin is Heat Stable.
Common
Food
Tuna, Mani-Mani Fish & Swiss Cheese has also
implicated.
Transmissi
on in Food
Bacteria in particular food break down histidine &
cause the production of histamine. Temperature
abuse leads to more histamine production.
Symptoms
Unique symptoms include dizziness, burning
sensation, facial rash, hives & peppery taste in the
mouth.
Prevention
Purchase seafood in a reputable supplier. Store
Seafood below 41°F & do not accept seafood that
has been previously thawed (no longer frozen).

10. Toxin C. Shellfish Toxin
Descriptio
n
There are numerous examples of Shellfish Toxins.
The most common include Paralytic Shellfish
Poisoning(PSP), Diarrheic Shellfish
Poisoning(DSP), Amnesic Shellfish Poisoning
(ASP), & Neurotoxic Shellfish Poisoning(NSP).
Common
Food
Any shellfish may contain toxins. PSP most
common in mussels, clams, & scallops. DSP in
mussels, oysters, & scallops, ASP common in
mussels, & NSP in Gulf Coast Marine Animals.
Transmiss
ion in
Food
Shellfish toxins are inherent in Marine Shellfish.
Symptom
s
Preventio
n
Purchase seafood in a reputable supplier.

11. TOXICANT SOURCES ASSOCIATED FOOD
CIGUATERA
DINOFLAGELLAT
ES
TROPICAL FISH
SHELLFISH
TOXINS:
PARALYTIC
DIARRHEIC
AMNESIC
NEUROTOXIC
DINOFLAGELLAT
ES
SHELLFISH
PYRROLLIZIDIN
E ALKALOIDS
VARIOUS TOXIN
PLANTS
CEREALS, HONEY
HISTAMINE
SPOILAGE
BACTERIA
FISH, CHEESE
TABLE 5.2 NATURALLY OCCURING CHEMICALS

12. 4. Mycotoxins
 The toxin came from foodborne
microorganism fungi.
 Fungi include both MOLDS & YEAST. They
are larger in size than bacteria & they prefer
foods high in Sugar/Starch. They can
survive extreme conditions (acidic food &
lower water activity) compared to bacteria.
 Foodborne molds produce chemical
compounds called MYCOTOXINS that have
been linked to CANCER.

13.  MYCOTOXINS are commonly found in DRY
& ACIDIC FOODS.
 Common Foodborne mycotoxin called
AFLATOXIN is produced by ASPERGILLUS
SPP.
 Common foods containing mycotoxins
includes CORN, NUTS, & GRAINS.
 Several MYCOTOXINS CANNOT DESTROY
EVEN AFTER THE FOOD HAS BEEN

14. MYCOTOXIN TARGET ORGAN
AFLATOXIN
(a potent carcinogen from the fungus
Aspergillus; can be produced &
stored for use as a bioweapon)
LIVER
OCHRATOXIN A KIDNEY
TRICHOTHECENES
MUCOSA
(secretion of the mucous in
guts, nose & throat & lungs)
ERGOT ALKALOIDS
PERIPHERAL
VASCULAR SYSTEM
(circulate fluids such as blood or
lymph or sap through the body)
ZEARALENONE URO-GENITAL TRACT
TABLE 5.3 TARGET ORGANS OF SOME MYCOTOX

15. CHEMICAL SOURCES
ASSOCIATED
FOOD
AFLATOXIN
ASPERGILLUS FLAVUS
&
A. PARASITICUS
Corn, Peanuts, Tree
Nuts & Milk
TRICHOTHECENES MAINLY FASARIUM
Cereals & Other
Foods
OCHRATOXIN A
PENICILLIUM
VERRUCOSUM
A. ORCHRACEUS
Wheat, Barley, &
Corn
ERGOT
ALKALOIDS
CLAVICEPS PURPUREA Wheat, Barley, & Rye
FUMONISINS
FASARIUM
MONILIFORME
Corn
PATULIN P. ESPANSUM Apples & Pears
TABLE 5.4 OTHER TOXICANTS OF BIOLOGICAL ORI

16. 2. ADDED CHEMICALS
 Is a long list of Chemicals added to foods that
can pose health risk?
 INTENTIONALLY ADDED CHEMICALS are
those:
1) FOOD ADDITIVES
2) FOOD PRESERVATIVE
3) PESTICIDES.
 PESTICIDES leaves residue on fruits &
vegetables, & can usually be removed by
vigorous washing procedure or by peeling
off the produce skin.

17.  The use of INTENDED FOOD ADDITIVES is
regulated by the FOOD & DRUG
ADMINISTRATION & ENVIRONMENTAL
PROTECTION AGNECY to ensure they are SAFE.
 Chemical Hazards can be divided into 3 general
categories :
1) POISONOUS SUBTANCES
2) ADVERSE FOOD REACTION (food allergy
sensitivity)
3) NUTRITION ISSUES

18. 1) POISONOUS SUBTANCES
1. Toxic Plant Materials
2. Intentional Food Additives
3. Chemical Created by the Process
4. Agricultural Chemicals
5. Animal Antibiotics & Other Drug
Residues
6. Unintentional Additives
7. Equipment Material
8. Package Material
9. Heavy Metals & Radioactive
Isotopes

19. 1. Toxic Plant Materials
 Includes:
 SOLANIN in potatoes
 HEMAGGLUTININS & PROTEASE
INHIBITORS in raw beans & peas
 CYANOGENS in fruit kernels
 PHYTOALEXINS in sweet potatoes,
celery, & parsnips
*Several of these compounds can be
remove
by preparation methods.
Example: SOLANIN is eliminated
when green surface portion of
potatoes is peeled or trimmed.

20.  SOLANIN
 A poisonous GLYCOALKALOID
(natural bases containing nitrogen found
in plants) found in many species of the
nightshade family.
 FRUIT SEEDS & FRUIT PITS containing
CYANOGENS (cyanide) are usually
discarded.
 HEMAGGLUTININS & PROTEASE
INHIBITOR in raw plant seeds are

23. CHEMICAL ASSOCIATED FOOD
OXALATES RHUBARB TEA, COCOA, & BEET
GLYCOALKALOIDS GREEN POTATO
CYANOGLYCOSIDES LIMA BEANS & CASSAVA
PHYTOHAEMAGGLUTINI
N
RED KIDNEY & OTHER
BEANS
VARIOUS CARCINOGENS SPICES & HERBS
Table 5.5 Inherent Plant Food Toxicant

24.  Is a long list of Chemicals added to foods that
can pose health risk.
 INTENTIONALLY ADDED CHEMICALS are
those:
1) FOOD ADDITIVES
2) FOOD PRESERVATIVE
3) PESTICIDES.
 PESTICIDES leaves residue on fruits &
vegetables, & can usually be removed by
vigorous washing procedure or by peeling
off the produce skin.
2. Intentional Food Additives