Post on 19-Dec-2015
transcript
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Chapter 3
Contamination, Food Allergens, and Foodborne Illness
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Learning Objectives
At the end of the chapter the participants must be able to:
Identify biological, physical and chemical contaminants
Identify methods to prevent biological, physical and chemical contaminants
Identify the 8 most common allergens, associated symptoms, and methods of preventions
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Foodborne Contaminants
Biological Fish toxins Shellfish toxins Plant and mushroom toxins
Chemical Toxic metal poisoning Chemicals and pesticides
Physical Metal shavings from cans, staples Fingernails, hair, bandages
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Biological Toxins
These Toxins
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
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Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
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Major Foodborne Illnesses from Fish Toxins
Illness: Scombroid poisoning Toxin: Histamine
Tuna
Bonito
Mackerel
Mahi mahi
Reddening of face and neck
Sweating
Headache
Burning or tingling in mouth or throat
Purchase fish from approved, reputable suppliers
Prevent time-temperature abuse during storage and preparation
Associated Food Common Symptoms Prevention
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Major Foodborne Illnesses from Fish Toxins
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Predatory reef fish:
Barracuda
Grouper
Jacks
Snapper
Reversal of hot and cold sensations
Nausea Vomiting Tingling in fingers, lips,
or toes Joint and muscle pain
Associated Food Common Symptoms Prevention
Purchase reef fish from approved, reputable suppliers
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Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses
Paralytic Shellfish Poisoning (PSP)
Neurotoxic Shellfish Poisoning (NSP)
Amnesic Shellfish Poisoning (ASP)
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Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Numbness
Tingling of mouth, face, arms and legs
Dizziness Nausea Vomiting Diarrhea
Illness: Paralytic Shellfish Poisoning (PSP)Toxin: Saxitoxin
Clams
Mussels
Oysters
Scallops
Purchase shellfish from approved, reputable suppliers
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Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Tingling and numbness of the lips, tongue, and throat
Dizziness
Reversal of hot and cold sensations
Vomiting
Diarrhea
Purchase shellfish from approved, reputable suppliers
Clams
Mussels
Oysters
Illness: Neurotoxic Shellfish Poisoning (NSP)
Toxin: Brevetoxin
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Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Clams
Mussels
Oysters
Scallops
Initially: Vomiting Diarrhea Abdominal pain
Later: (Possibly) Confusion Memory loss Disorientation Seizure Coma
Purchase shellfish from approved, reputable suppliers
Illness: Amnesic Shellfish Poisoning (ASP)Toxin: Domoic acid
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Mushroom Toxins
These Toxins Are present in certain varieties of wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
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Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when:
Utensils or equipment containing toxic metals are used to prepare food (especially acidic food)
Carbonated beverage dispensers are installed improperly
To prevent this: Use food-grade utensils and equipment to
prepare and store food
Have a professional install beverage dispensers
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Chemical Toxins
Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred to new containers
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Physical Contaminants
Foreign objects accidentally introduced into food:
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
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Food Allergens
Common Food Allergens Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
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Symptoms of an allergic reaction include: Itching in and around the mouth, face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands, or feet
Gastrointestinal symptoms
Loss of consciousness and death
Food Allergens
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Food Allergens
To protect guests with food allergies: Be able to fully describe menu items
If you are unsure if an item is allergen free, urge the guest to order something else
Ensure that cookware and utensils used to prepare the guests’ food are allergen free
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Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth.
2. True or False: Cooking can destroy the toxins in toxic wild mushrooms.
3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food.
4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.
5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
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Apply Your Knowledge: Who Am I?
1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last
years
2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other
shellfish I am found in colder waters such as those of the
New England Coast
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Apply Your Knowledge: Spot the Allergen
Which of these are common allergens?
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
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