Lecture 4: Chemical hazards in foods

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A. Food Safety and H.A.C.C.P.5. Food Hazards
4. Chemical Hazards in Foods
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Chemical hazards

• they can cause foodborne diseases and harm
  consumers health
• they include naturally occurring substances, such
  as allergens and toxins, and chemicals added
  during food processing

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Chemical hazards

• pesticides
• food additives and preservatives
• cleaners and sanitizers
• toxic metals from worn cookware and equipment
• lubricants used on equipment

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Dangerous substances
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Chemical hazards in foods

• are usually less immediately apparent than that
  of bacteria and other biological hazards
• may cause foodborne diseases but the frequency
  is small compared to those caused by
  microbiological hazards
• represent an important public health concern
• are likely to enter the food chain at any stage
  of production
• can cause harm to consumers health.

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Examples of Chemical Hazards

• cleaning chemical residues contacting the product
• maintenance grease and oil contacting the product
• use of non-food grade ingredients or additives in
  the product
• excessive addition of food additives and
  preservatives (e.g. nitrites)
• antibiotic, pesticide or herbicide residues on or
  in the ingredients or products and
• allergens

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Types of Hazards- Toxic agents

• There are two kinds of toxic agents
• neurotoxic agents that can damage the nervous
  system, such as carbon disulfide, organic
  phosphorus insecticides manganese 
• toxic agents that act on the blood (hematopoietic
  system), such as nitrites, aniline, toluidine,
  nitrobenzene and benzene 

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How to reduce the Risk of Chemical Hazards

• Implement Hazard Analysis and Critical Control
  Point systems throughout the food production
  chain
• Store cleaning chemicals in a separate room from
  food. Do not leave cleaning chemicals near food
  preparation areas
• Store chemicals in their original containers. Do
  not store chemicals in food containers
• Use only food-grade, commercial foodservice
  containers

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Summary of 4th Lecture

• Chemical hazards in foods
• Control of chemical hazards