What is a Hazard?
What is a Hazard?
A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15, Sri Lanka.
In HACCP, “hazards” refer to conditions or contaminants in foods that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as;
Insects. Not Hazards Hair. These present problems with Filth. quality &/or Spoilage/decomposition. aesthetics not Economic fraud. safety. Violations of regulatory food standards not directly related to safety.
Types of Hazards:
Biological
Chemical
Bacteria can be beneficial, even essential.
Some bacteria are pathogenic & cause that concerns food processors and public health officials.
Natural toxins and chemical contaminants.
Physical
Overview of bacterial Hazards:
Bacteria, viruses and parasites.
Glass, stone, metal etc.
Overview of bacterial Hazards:
Indigenous:
Naturally occurring pathogens. In the aquatic environment i.e. water, plants, fish, soil, etc.
Overview of bacterial Hazards:
Overview of bacterial Hazards:
Non indigenous:
Not naturally occurring in the aquatic environment.
From guts of humans and other warmblooded animals.
Introduced by pollution with raw sewage
Cause illnesses in human either by
Intoxication
Toxin producing: Clostridium botulinum. Infectious:
Toxin producing: Staphylococcus aureus. Infectious:
Salmonella spp., Shigella spp., Escherichia coli, Yersinia enterocolitica
Overview of Viral Hazards:
Contamination of aquatic:
Environment with fecal matter from healthy & risk carriers (humans). Filter feeding shellfish are especially a problem because they concentrate the virus.
No harvesting in contaminated areas and sufficient cooking.
Food borne viruses:
Vibrio Cholera, V. parahaemolyticus, other Vibrio, A. hydrophila, P. shigelloides, L. monocytogenes
Non indigenous: Not naturally occurring pathogen.
Live bacteria.
Overview of Viral Hazards:
Indigenous: Naturally occurring pathogens.
Performed toxins in the fish or fish products.
Infection
Overview of bacterial Hazards:
Intoxication vs. Infection.
Hepatitis A & E Norwalk virus Rotavirus Snow mountain agent Calcivirus Astrovirus
Do not cause spoilage. Cause illness by infection.
Overview of Parasitic Hazards:
Widespread in nature.
Most occur in low and insignificant levels.
Some protozoan and worms are significant seafood hazards.
Overview of Parasitic Hazards:
Protozoans: Single-celled animals.
Giardia lamblia. Entamoeba histolytica. Cryptosporidium parvum.
Overview of Parasitic Hazards:
Prevention; Avoid presence in raw materials
Freezing.
Cooking.
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Worms: roundworm, tapeworm and flukes.
Roundworms (Nematodes)- Anisakis simplex, Psedoterranova dicipiens. Tapeworms (Cestodes)- Diphyllobotghrium latum. Flukes (Trematodes)- Chlonorchis, Heterophyes, Paragonimus.
Overview of Chemical Hazards:
Naturally occurring toxins.
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Intentionally added.
Unintentionally added.
Chemical intentionally added;
Naturally occurring toxins, Marine biotoxins.
Chemicals.
Overview of Chemical Hazards:
Overview of Chemical Hazards:
Scombroid toxin (histamine).
Mycotoxins (e.g. Aflatoxin).
Overview of Chemical Hazards:
Chemical unintentionally added,
Tetrodotoxin. Ciguatera toxin. PSP,DSP.NSP,ASP.
cleaning and maintenance chemicals. Lubricants Paints Cleaning detergents Sanitizers
Food additives.
Aquaculture drugs.
Unapproved- illegal use. Approved – improper use.
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Unapproved – illegal use. Approved - improper use.
Overview of Physical Hazards:
Cause mainly physical injury
Overview of Physical Hazards:
Cuts/tears in parts of alimentary tracts e.g. mouth, throats, stomach, broken teeth, bleeding, choking.
May not be a hazards unless it is big enough to cause injury.
Extraneous materials such are;
Rarely cause infection unless it carries harmful microorganisms or secondary infection arising from physical injury.
THANK YOU!!!
Stones, wooden splinters, glass, plastic found in substandard, dirty raw material. Metal fragments from ill maintained production equipment such as cutting blades, knives. Glass fragments from broken packaging material 9glass bottles), light fixtures.
