Transcript Food Adulteration

LEARNING‘S FROM
FOOD SAFETY OUTBREAKS
(A Consumer Perspective)
Dr. Sitaram Dixit
Chairman, CGSI
Toll Free
Complaint Number
1800 2222 62
WHAT IS FOOD SAFETY OUTBREAKS?
• Food borne illness - Commonly called food
poisoning.
• Causes: Food or beverages contaminated with
bacteria , viruses, parasites, or moulds.
• Pathogens or harmful microbes produce toxins /
poisons.
• High Risk : babies, children, seniors, pregnant
women, sick people, people with less resistance to
illness (transplant and cancer patients, AIDS, etc.)
• Symptoms: Diarrhea, vomiting, nausea, stomach
cramps, headache, fever, etc.
• Duration: Days, weeks, months, etc.
• Outcome: mild illness, serious illness, hospitalization,
even death.
• Contaminated food: May look, taste & smell normal.
• Indications: Most times symptoms do not develop
immediately on consumption of food but only after
some time.
• E.coli, infection can take 2 - 10 days to develop illness.
• Salmonella can take 6 - 72 hours for symptoms.
• Small number of microbes sufficient to cause infection
e.g., Shigella, infection and E.coli, infection.
• Spreading: contact, touching an animal, swimming or
wading in recreation pool or dirty contaminated water.
• When 2 or more people have symptoms of food borne
illness after eating same food it is called outbreak.
• Over 100 affected persons is a large outbreak.
Causes of food borne illness
• Microbes (germs): Tiny organisms, we cannot see but
live around us in plants, animals, air, soil, water, etc.
• Good microbes: Yogurt / Dahi, Lassi, Idli, Dokla, etc.
• Pathogenic microbes: Parasites, moulds, viruses, and
bacteria cause harm and illness.
• Microbes need time and right conditions to increase in
number , produce toxins or poisons to cause illness.
Parasites
• Microbes that live on or in other organisms.
• They do not grow on food.
• Giardia and Cryptosporidium, found in untreated water.
• Parasites are destroyed by heating and freezing.
• Some parasites we can see, e.g., insects & worms,
roundworm, tapeworm, etc.
Parasites - Control
• Boil water to make it safe for drinking.
• Wash hands after using toilet.
• Wash hands before preparing and eating food.
• Cook food to safe temperatures.
• Use safe water supplies.
• Wash all fresh fruits and vegetables before consuming.
• Check and make sure that fresh fruits and vegetables
you buy are not bruised or damaged.
• Check that fresh cut fruits and vegetables like packaged
salads and precut melons are refrigerated at the store
before buying.
• Do not buy fresh cut items that are not refrigerated.
Moulds
• Moulds spoil food, some produce toxins / poisons.
• Good mould is used in cheese making, Mushrooms.
• Moulds grow on warm, moist, and places with good
supply of air.
• In acidic food like oranges, tomatoes, and sugary
foods like jams, etc.
• Avoid cross contamination.
Viruses - Control
• Wash hands after using toilet.
• Wash hands before preparing and eating food.
• Cook food to safe temperatures.
• Use safe water supplies.
• Wash all fresh fruits and vegetables before consuming.
Bacteria
• Found everywhere in our environment.
• Most bacteria’s are harmless.
• Some are useful.
• Some and harmful and cause food borne illness.
• Pathogens are found in human and animal waste, soil,
raw meat, poultry and fish.
Food borne illness bacteria
• Campylobacter
• Listeria monocytogenes
• Clostridium botulinum
• Salmonella
(Botulism)
• Clostridium perifringens
• E.coli
• Shingella
• Staphylococcus aureus
(Staph)
CONTAMINATED WATER
Bacillus cereus
Nausea, vomiting, abdominal pain, diarrhoea
Staphylococcus aureus,
Entero-toxins-A,B,C,D or E
Increased salivation, vomiting, abdominal cramp,
diarrhoea, severe thirst, cold sweats, prostration
Clostridium. perfringens,
(Welchii) type A
Nausea, abdominal pains, diarrhoea, gas formation
Virus of infectious,
Hepatitis (virus A)
Infectious hepatitis
Fluoride
Excess fluoride causes fluorosis (mottling of teeth,
skeletal and neurological disorders)
Nitrates and Nitrites
Methaemoglobinaemia especially in infants, cancer
and tumours in the liver, kidney, trachea oesophagus
and lungs. The liver is the initial site but afterwards
tumours appear in other organs.
Pesticide residues
(beyond safe limit)
Acute or chronic poisoning with damage to nerves and
vital organs like liver, kidney, etc.
Factors favoring bacterial growth
Food: Foods rich in Proteins, vitamins, and minerals, meat
poultry, fish, eggs, diary products, cooked vegetables, cooked
grains, also salads and green fruits and vegetables.
• Potentially hazardous food should be safely stored and
prepared.
Acidity (pH is a measurement of acidity or alkalinity)
• High acidic foods stop bacterial growth, but do not kill them.
• Bacteria’s prefers slightly acidic foods as meat, poultry & fish.
Time
Temperature
• Bacteria’s grow when temperature is between 4C to 60C
multiplying every 15-20 minutes (Danger Zone).
• Below 4C : Bacteria survive but grows slowly.
• Above 60C : Bacteria stops growing.
Oxygen (Air)
• Most bacteria need air or oxygen to grow.
• Clostridium botulinum can grow only in absence of oxygen.
Moisture (Water)
• Most bacteria need air or oxygen to grow.
Bacteria - Control
• Keep potentially hazardous food out of ‘Danger Zone’
temperature i.e., 4C to 60C (2 hours Maximum).
• Keep food below 4C or above 60C.
• Cook food to safe temperatures (Reheat to 74C min).
• Chill hot food quickly. (Rapid cooling technique).
• Wash hands before preparing and eating food.
• Clean and sanitize utensils, container and food
preparation surfaces.
How food borne illness spread
Animals
• Raw meat, poultry, fish (salmonella, Camppylobacter,
E.coli), Insects, mice, pests, etc.
People
• People carry microbes in their intestinal tract (E.coli,
salmonella) and spread through the fecal-oral route.
• Staphylococcus Aureus (Staph) is present on skin,
nose, throat and spread through coughing, sneezing,
touching, infected cuts and sores on hands, etc.
How food borne illness spread
Soil
Fruits & Vegetables can contain (Salmonella, E.coli), on
outer surface. E.g., tomatoes.
Water
• Untreated water from lakes, streams, are rivers carry
microbes E.coli, Salmonella, Staphylococcus Aureus
(Staph), and parasites like Cryptosporidium and
Giardia.
How food borne illness spread
Chemicals
Naturally poisonous food, e.g., some types of
mushrooms (Amanita species).
Food contaminated with synthetic chemicals
• Excessive use of food additives (MSG).
• Pesticides residues.
• Adulterants: Contamination & Intentional.
CONTAMINATED WATER
Arsenic
Dizziness, chills, cramps, paralysis, death
Barium
Violent peristalsis, arterial hypertension, muscular twitching,
convulsions, cardiac disturbances
Cadmium
‘Itai-itai (ouch-ouch) disease, Increased salivation, acute gastritis, liver
and kidney damage, prostrate cancer
Cobalt
Cardiac insufficiency and myocardial failure
Lead
Lead poisoning (foot-drop, insomnia, anaemia, constipation, mental
retardation, brain damage)
Copper
Vomiting, diarrhoea
Tin
Colic, vomiting
Zinc
Colic, vomiting
Mercury
Brain damage, paralysis, death
Allergens
•
•
•
•
•
•
•
•
•
Milk & Dairy products
Eggs,
Wheat
Soy
Peanuts
Tree nuts (almonds, cashew nuts, Brazilian nuts)
Fish
Shellfish
Chemicals
Steps to safe food
1. Buying & Receiving Food
I.
Buy only from approved suppliers.
II. Check storage is at safe temperatures.
III. Check for best before dates, expiry dates, signs of
spoilage, damage, insects, etc.
Reading the Labels on Foods
Food labelling is confusing.
The front of packaging often tells
a different story to the back.
Food label
You cannot trust the
front of the pack –
you need to read the
if it purports to be, or is represented
back!
as being for special dietary uses,
unless its label bears the prescribed
information concerning its dietary properties,
if it contains any artificial flavoring, coloring or chemical preservatives
without declaring the same on the label, or in violation of the
requirements or not labeled in accordance with the requirements of
this Act and the Rules made there under
Steps to safe food
2. Storing Food
I.
Put fresh and frozen foods in refrigerators, freezers, etc.,
as soon as it is delivered or bought home.
II. Follow FIFO rule.
III. Maintain good air circulation in fridges , do not overload.
3. Preparing food
I.
Wash hands before preparing food.
II. Wash fruits, vegetables and salad greens with cool, running
water to remove dirt, insects, microbes and pesticides
residues. Leafy products like spinach, coriander and curry
leaves may need several rinses.
III. DO NOT use detergent’s or bleach to wash fresh fruits or
vegetables.
IV. Ready to eat salad mixes have short life. Check best before
date and use ASAP.
IV. Thawing frozen foods in refrigerator: Place frozen foods
on a tray or plate and put on the bottom shelf.
V. Thawing in cold running water: Use large sinks. Clean
and sanitize the sink after thawing.
VI. In microwave oven: Cook immediately after the food in
thawed.
VII. Thawing in room temperature is unsafe.
VIII. Work quickly with food so that it spends minimum time in
the danger zone. (4C to 60C ; 2 hours Maximum)
IX. Do not store or display food in the danger zone.
X. Avoid cross contamination (spread of microbes from one
food to another) by hand, utensils or equipment, or direct
touch between raw food and cooked food.
XI. Keep meat, poultry and fish away from cooked or ready to
eat, food.
XII. Use separate cutting boards for raw animal foods and
vegetables and fruit.
XIII. Use separate knives, spoons, ladles, etc., for cooked and
raw food always.
XIV. Clean and sanitize all equipment, utensils or surface that
touch food.
XV. Change aprons, dress that are soiled with blood from meat,
poultry and fish.
XVI. Change dish cloth and wiping cloths frequently . When not
in use keep dry after cleaning in a sanitizing solution.
XVII. Change sanitizing solution if dirty or soiled.
XVIII. Use a clean spoon to taste food do not stick you fingers in
food.
4. Cooking Food
I.
Cook or heat food to safe temperatures 74C to kill most
bacteria’s
5. Cooling Food
I.
Cool food quickly to 4C or colder to reduce the risk of
food borne diseases.
II. Food should cool from 60C to 20C or less within 2
hours and from 20C to 4C or less within 4 hours.
6. Hot and Cold holding of Food
I.
Hot holding units must keep food at 60C or above.
II. Cold holding units must keep food at 4C or below.
III. Avoid keeping food in danger zone.
IV. Do not add fresh portions of food to old food.
V. Use covers to protect food from contamination.
VI. Have separate spoons for each food container.
7. Reheating Food
I.
Reheat left over food quickly to 74C or higher within 2
hours to reduce the risk of food borne diseases.
II. Do not heat food more than once.
III. Bring soups, stews, gravies and stock to a boil.
IV. Do not use hot holding equipment for reheating it should
hot before placing in the hot holding equipment.
8. Serving Food
I.
Pick cutlery by handles.
II. Do not touch rim of glasses and cups.
III. Throw out chipped and cracked glassware and dishes.
IV. Do not touch food and drinks with bare hands.
V. Use tongs, spoons, scoops etc., to handle food.
VI. Throw any food that falls on the floor.
VII. Prevent cross contamination.
VIII. Clean and sanitize cutlery that falls on the floor.
IX. Throw away left over food on individual plates.
X. Wash, Clean and sanitize.
XI. Do not use disposable cutlery and dishes again.
XII. Wash hands after touching dirty dishes and cutlery.
XIII. Follow good personal hygiene standards.
Sanitizing Agents
1. Chlorine or sodium hypochlorite bleaches.
2. Quats (Quaternary ammonium compounds).
3. Iodine (Iodophor compounds).
4. Hot water if used should be at 77C or above.
5. Surface contact time minimum 2 minutes.
Who
is
Responsible?
What Can WE as Consumers Do ?
• Buy branded , BIS / ISI, Agmark, FSSAI marked products.
• Branded item: Quality doubt approach company concerned.
• Preserve: Grocery bills so that the company can take
necessary steps regarding any complaint
• If you find, the quality of food is doubtful DO NOT EAT.
• Complain to FDA in your city / town / district and report to
the newspapers and make more and more people aware for
authorities take action under Food Safety Act 2006.
• Contact CGSI for any guidance @ 1800 2222 62 (Toll Free)
Thanks & Best Wishes
Dr. Sitaram Dixit
Chairman – CGSI
Independent Consultant
Home & Personal Care, Flavours & Fragrances
Cellular: +919967607095
[email protected]
[email protected]
Web site:
htpp://www.sitaramdixit.4t.com
htpp://www.dixitsitaram.itgo.com