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Module 04 Lecture 01Module 04 Lecture 01

Chemical and physicalChemical and physicalhazards in foodhazards in food

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Perception of chemicalPerception of chemical

hazards in foodhazards in food

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Where chemical hazardsWhere chemical hazards

arise in the food supplyarise in the food supply

ndustrial emissionsand effluents

Landfills

!ehicleemission

"#riculturalpractices

Li$estoc%

Crops

Seafood

Stora#e

Processin#

&istri'ution

(etailCoo%in#

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industrial and en$ironmental

contaminants 'iolo#ically deri$ed contaminants

contaminants produced durin# processin#

improperly used a#rochemicals

improperly used additi$es

Chemical hazards inChemical hazards in

foodfood

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Contaminants of industrialContaminants of industrialand en$ironmental ori#inand en$ironmental ori#in

Chemical

PC*s

&io+ins

Mercury

Lead

Cadmium

(adionuclides

,itrate - nitrite

Main source.ransformers

*y/product

Chlor / al%ali

!ehicle emissionsmeltin# paint#lazes solder

Slud#e smeltin#

"ccidental release

Fertilizers

Associated foodFish animal fat

Fish animal fat

Fish

Canned foodacidic foodsdrin%in# ater

rains molluscs

Fish mushrooms

!e#eta'lesdrin%in# ater

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nherent plant food to+icantsnherent plant food to+icants

Chemical Associated Food

o+alates rhu'ar' tea cocoa spinach 'eet

#lycoal%aloids #reen potato

cyano#lycosides lima 'ean cassa$a

phytohaema##lutinin red %idney 'eans and other 'eans

$arious carcino#ens spices and her's

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Mycoto+insMycoto+ins

Chemical

"flato+ins

.richothecenes

5chrato+in "

6r#ot al%aloids

Fumonisins

Patulin

7earalenone

Aspergillus flavus andA. parasiticus

Mainly Fusarium

Penicillium verrucosumA. ochraceus

Claviceps purpurea

Fusarium moniliforme

P. expansum

Fusarium spp

corn peanutstree nuts mil%

cereals and

other foods

heat 'arleycorn

rye 'arley heat

corn

apples pears

cereals oil starch

Source Associated Food

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.emperature ran#e for #roth.emperature ran#e for #roth

of to+i#enic mouldsof to+i#enic moulds

Aspergillus

Ma+imum5ptimumMinimum

.emperat

ure

Penicillium

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0:8

0:9

0:80

0:8

0:94

Minimum Water ActivityMould

Aspergillus ochraceus

Penicillium verrucosum

Aspergillus flavus

Fusarium moniliforme

Stachybotrys atra

Minimum ater acti$ity for #rothMinimum ater acti$ity for #roth

of to+i#enic mouldsof to+i#enic moulds

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.ar#et or#ans of some mycoto+ins.ar#et or#ans of some mycoto+ins

Mycotoxin Target

"flato+in li$er

5chrato+in " %idney

.richothecenes mucosa

6r#ot al%aloids peripheral $ascularsystem

7earalenone uro/#enital tract

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Contaminants of 'iolo#ical ori#inContaminants of 'iolo#ical ori#in

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(e#ulatory limits(e#ulatory limits

for mycoto+ins in foodsfor mycoto+ins in foods

"flato+ins *;

"flato+in M1

5chrato+in "

&eo+yni$alenol

Patulin

7earalenone

Mycotoxin

0 / )0

0 / 10000:0) / 1:0

1 / 300

1000 / 4000

20 / )0

30 / 1000

corn peanutsother foods

animal feedsmil% dairy

rice corn'arley 'eanspor% %idney

heat

apple

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(is% assessment(is% assessmentfor mycoto+in in foodsfor mycoto+in in foods

Mycotoxin

"flato+in *1

Patulin

5chrato+in "

'(CFA )enchmar$

0:01 / 3 cancers per yearper 100:000 people

per # of aflato+in *1per %# '-day

0:4 #-%# '-day

0:1 #-%# '-day

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(e#ulatory limits for aflato+ins(e#ulatory limits for aflato+ins

in some "sian and Pacific countriesin some "sian and Pacific countries

Country"ustralia-,e 7ealand

China

ndia=apan

Malaysia

Philippines

Sin#apore

Sri Lan%a

.hailand

1) >.?) >.?

20 >*1?

30 >*1?

10 >*1?

) >*1?

3) >.?

20 >*1?

"'sence >*1?@

30 >.?

20 >.?

peanutsother foods

maize peanut

all

rice

other #rains

all

coconuts peanutproducts >e+port?

all

all

all

imit!"#$g% Commodity

**11A "flato+in *A "flato+in *11. A .otal "flato+ins. A .otal "flato+ins@Limit of detection is around 10 #-%#

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5ther to+icants of 'iolo#ical ori#in5ther to+icants of 'iolo#ical ori#in

Ci#uatera

Shellfish to+insB

paralyticneuroto+icdiarrhoeicamnesic

Pyrrolizidine al%aloids

istamine

Toxicant

dinofla#ellates

dinofla#ellates

$arious to+ic plants

spoila#e 'acteria

tropical Fish

shellfish

cereals honey

fish cheese

Source Associated food

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polynuclear aromatic hydrocar'ons

heterocyclic amines nitropyrenes

nitrosamines

ethyl car'amate >urethane?

chloropropanols

Contaminants producedContaminants produceddurin# processin#durin# processin#

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mproperly used a#rochemicalsmproperly used a#rochemicals

*nsecticides or#anochlorine insor#anophosphorus insecticidescar'amate insecticides

Animal +rugs antimicro'ials

#roth promotantsanthelminthicstherapeutics

fumi#ants

fertilizers

nematocides

fun#icides

plant #roth re#ulators

molluscicides

her'icides

rodenticides

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Food additi$esFood additi$es

anti/ca%in# a#ents

antimicro'ial a#ents

antio+idants

colourscurin# and pic%lin# a#ents

emulsifiers

enzymes

firmin# a#ents

fla$our enhancersfla$ourin# a#ents

humectants

lea$enin# a#ents

release a#ents

non/nutriti$e seeteners

nutrient supplements

nutriti$e seetenerso+idisin# and reducin# a#ents

p control a#ents

propellants and #ases

seDuestrants

sol$ents and $ehicles

sta'ilisers and thic%eners

surface/acti$e a#ents

te+turizers

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5ther potential hazards5ther potential hazards

processin# "ids

food Contact Materials

pac%a#in# Materials

cleanin# "#ents

ion/e+chan#e resins filter aidsenzyme preparationsmicroor#anisms

sol$ents lu'ricants release a#entsspecific function additi$es

utensilsor%in# surfaceseDuipment

metal plastic paper ood etc:

deter#entssanitisers

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mproperly used additi$esmproperly used additi$es

'ora+

'oric acid

formaldehyde

ater unappro$ed colourin# a#ents

Adulterants

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*llegal use in *ndonesia

Pom Aceh / 234 sauce 'ottles / (hodamine *

(ed drin%s containin# (hodamine/* B

*o#or 1) E

&

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(is% analysis of chemicals in foods(is% analysis of chemicals in foods

6+posure"ssessment 5ptions

(nd,point+ose response

evel in food

+ietary inta$e

-is$,)enefitCost,)enefit

-egulatoryoluntary&on,intervention

azarddentification

(is%Communication

Socio/economic-Political

"ssessment

azardCharacterisation

(is%Mana#ement

(is%"ssessment Monitorin# and

6$aluation

(is%Characterisation

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Monitorin# points forMonitorin# points forchemical hazardschemical hazards

point source

en$ironmental compartments

primary production

import - e+port

production and processin#

holesale outlets and mar%ets

'iomonitorin#

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Criteria for esta'lishin#Criteria for esta'lishin#prioritiespriorities

se$erity of potential effects on health

le$els in indi$idual foods and the diet

size and suscepti'ility of the e+posedpopulation

si#nificance in domestic and international trade

nature and cost of mana#ement options

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Chemical hazards in theChemical hazards in the

homehome

metal coo%are contaminated ith hea$y metals

ceramic or enamelled ser$in# dishes ith to+ic#lazes

leaded crystal used ith acid foods

copper pans and utensils

miscellaneous home/use chemicals

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Chemical hazards in foodChemical hazards in food

Seve

rity

&isease

and&eath

Toxici

ty

(xposure

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Potential physical hazardsPotential physical hazards

#lass slime or scum metal

'one plastic stones and roc%s capsules or crystals pits or shell

ood paper human and animal hair

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Potential physical hazardsPotential physical hazards

+istribution of complaintsof foreign ob/ects in food

soft drin%s 19 E

infant foods 1 E'a%ery 14 E

chocolate and cocoa products E

fruits E

cereals ) E

$e#eta'les 4 E

fish 3 E

others 2) E

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Potential physical hazardsPotential physical hazards

Possible control measures

$isual inspection

filters or sie$es

metal detectors

ma#nets

separation 'y density personnel precautions >hair net #lo$es?

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Millin#

"ir dryin#

Freeze dryin#

Saltin#

"reduction 'y su#ars

Fermentation

"cid p>i:e: G4:?

"dditi$es>e:#: sulphite?

rradiation

6ffect of food processes on nutrients6ffect of food processes on nutrients

!itamin " !itamin *#roup@ !itamin C !itamin 6

/

M

L

/

/

/

M

/

/

M to

L to M

L

L

/

L

/

e:#: *1 / .hiamine

L to M

/

M

L

/

L

L

/

L

/

M

L

/

/

/

/

/

/*Comprises a number of water soluble, low molecular weight compounds and includes Thiamine (B 1),

Riboflavin (B2), iacin, !olate, B"and B12#

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oss may be due to

Physical remo$al

Leachin# into coo%in# ater

Shrin%a#e durin# coo%in#

Mineral loss durin#Mineral loss durin#

food processin#food processin#

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Processes 0hich may affect mineral availability

(educin# or remo$in# in#redients hichinhi'it mineral a'sorption

Fermentation and #ermination

eatin# >increases a$aila'ility of some

minerals decreases a$aila'ility of others

"ddition of phosphates

Factors affectin#Factors affectin#

mineral a$aila'ilitymineral a$aila'ility

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(elati$ely sta'le to food processin#

Certain treatments physically remo$e

macronutrients from the food >e:#: millin#?

eat treatments can denature proteins

or cause fats to o+idise and de#rade

Certain treatments increase car'ohydratele$els >e:#: addin# su#ar as a preser$ati$e?

MacronutrientsMacronutrients

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f a food is a principal source of a particular

nutrient it is important to minimise

the loss of this nutrient

Processed foods sometimes retain more

nutrients than fresh foods

Strate#ies to minimise o$erall nutrientloss must loo% at each processin# sta#e

6ffect of nutrient loss on diet6ffect of nutrient loss on diet

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To reduce nutrient loss

(educe ater in coo%in#

Minimise the time 'eteen

har$est and eatin#

6nsure optimum stora#e

Minimisin# nutrient lossesMinimisin# nutrient losses

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Free radicals andFree radicals and

chronic diseasechronic disease

Free radicals cause oxidative stress

*ncreasing evidence that free radicals may

be responsible for and related to dia'etes mellitus

cardio$ascular disease

atherosclerosis

tropical diseases

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Counteractin#Counteractin#

o+idati$e stresso+idati$e stress

1xidative stress is counteracted by

antio+idati$e enzymes

non/enzymic antio+idants

>e:#: $itamins " C 6 and 'eta

carotene?