Transcript SerSafePPT sumer 2010/topic_03_16hr.ppt

Contamination, Food Allergens, and Foodborne Illness
3-1
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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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
3-3
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:
Associated Food

Tuna

Bonito

Mackerel

Mahi mahi
Histamine
Common Symptoms

Reddening of face
and neck

Sweating

Headache

Burning or tingling in
mouth or throat
Prevention

Purchase fish
from approved,
reputable
suppliers

Prevent timetemperature
abuse during
storage and
preparation
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Major Foodborne Illnesses from Fish Toxins
Illness: Ciguatera fish poisoning
Toxin:
Associated Food

Predatory reef
fish:

Barracuda

Grouper

Jacks

Snapper
Ciguatoxin
Common Symptoms





Reversal of hot and 
cold sensations
Nausea
Vomiting
Tingling in fingers, lips,
or toes
Joint and muscle pain
Prevention
Purchase reef
fish from
approved,
reputable
suppliers
3-7
Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses

Paralytic Shellfish Poisoning (PSP)

Neurotoxic Shellfish Poisoning (NSP)

Amnesic Shellfish Poisoning (ASP)
3-8
Major Foodborne Illnesses from Shellfish Toxins
Illness: Paralytic Shellfish
Toxin:
Poisoning (PSP)
Saxitoxin
Associated Food Common Symptoms

Clams

Numbness

Mussels


Oysters

Scallops
Tingling of mouth,
face, arms and legs
Dizziness
Nausea
Vomiting
Diarrhea




Prevention

Purchase
shellfish from
approved,
reputable
suppliers
3-9
Major Foodborne Illnesses from Shellfish Toxins
Illness: Neurotoxic Shellfish
Toxin:
Poisoning (NSP)
Brevetoxin
Associated Food Common Symptoms

Clams

Mussels

Oysters





Tingling and numbness
of the lips, tongue, and
throat
Dizziness
Reversal of hot and cold
sensations
Vomiting
Diarrhea
Prevention

Purchase
shellfish from
approved,
reputable
suppliers
3-10
Major Foodborne Illnesses from Shellfish Toxins
Illness: Amnesic Shellfish
Toxin:
Poisoning (ASP)
Domoic acid
Associated Food Common Symptoms

Clams

Mussels

Oysters

Scallops
Initially:
 Vomiting
 Diarrhea
 Abdominal pain
Later: (Possibly)
 Confusion
 Memory loss
 Disorientation
 Seizure
 Coma
Prevention

Purchase
shellfish from
approved,
reputable
suppliers
3-11
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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Mushroom Toxins
These Toxins

Are present in certain varieties of wild
mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing
3-13
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
3-15
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
3-16
Food Allergens
Common Food Allergens

Milk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts
3-17
Food Allergens
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
3-18
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
3-19
Apply Your Knowledge: Spot the Allergen
Which of these are
common allergens?

Eggs

Peanuts

Beef

Bean sprouts

Shellfish

Milk
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