Journal of Food: Microbiology, Safety & Hygiene
Open Access

Understanding Food Hazards and How to Prevent Them

Shakila M Banu^{* *}Correspondence: Shakila M Banu, Department of Food Processing and Preservation Technology, College of Agriculture, Forestry and Life Science, Vellalar College for Women, Tamilnadu, India, Email:

Author info »

Description

Food is a fundamental part of our lives, and it is essential that we are aware of the potential hazards that can arise when consuming it. Food hazards refer to anything that can contaminate food, making it unsafe for consumption [1]. These can include biological, chemical, or physical agents that can cause foodborne illnesses. In this article, we will explore the different types of food hazards and how to prevent them.

Types of food hazards

Biological hazards: Biological hazards are microorganisms that can cause foodborne illnesses. These include bacteria, viruses, parasites, and fungi. The most common bacterial foodborne illnesses include Salmonella, Listeria, and E. coli [2]. These bacteria can cause symptoms such as diarrhea, vomiting, fever, and abdominal cramps. In severe cases, they can lead to dehydration, kidney failure, and even death.

Viruses such as Norovirus, Hepatitis A, and Rotavirus can also cause foodborne illnesses. These viruses can spread easily from person to person, and contaminated food is often the source of the outbreak. Parasites such as Giardia and Cryptosporidium can also cause foodborne illnesses. These parasites can be present in contaminated water or food.

Fungi such as Aspergillus and Penicillium can produce toxins that can cause illness. These toxins can be present in certain foods, such as grains, nuts, and cheese.

Chemical hazards: Chemical hazards refer to substances that can contaminate food, including pesticides, heavy metals, and natural toxins. Pesticides are commonly used in agriculture to protect crops from pests, but they can contaminate food if not used properly. Heavy metals such as lead, cadmium, and mercury can also be found in food, especially in seafood. Natural toxins can be present in certain foods, such as mushrooms and shellfish [3].

Other chemical hazards can arise from food additives and preservatives. These additives are often used to enhance the flavor, color, and texture of food. However, some additives can cause allergic reactions, and long-term exposure to certain additives can be harmful.

Physical hazards: Physical hazards refer to objects that can accidentally get into food during production, processing, or handling. These can include pieces of broken glass, metal shavings, or hair. Physical hazards can cause choking or other injuries if consumed. They can also lead to product recalls and loss of consumer confidence in the brand.

How to prevent food hazards

Proper food handling: Proper food handling is essential in preventing food hazards. Food handlers must follow strict hygiene practices, including washing their hands regularly, wearing gloves, and using clean utensils and equipment. They should also ensure that food is cooked at the correct temperature and stored at the correct temperature to prevent the growth of harmful bacteria [4].

Food handlers must also be trained on how to prevent crosscontamination. This can occur when raw meat, poultry, or seafood comes into contact with ready-to-eat foods such as salads or sandwiches. Cross-contamination can lead to the spread of harmful bacteria and viruses.

Proper storage: Proper storage of food is also essential in preventing food hazards. Food should be stored in a clean, dry, and cool environment to prevent the growth of harmful bacteria. Raw meats should be stored separately from cooked foods to avoid cross-contamination. Leftover food should be refrigerated within two hours of cooking and consumed within three to four days [5].

Proper cooking: Proper cooking is essential in killing harmful bacteria in food. Food should be cooked at the correct temperature for a specific period to ensure that harmful bacteria are destroyed. The internal temperature of cooked food should be checked with a food thermometer to ensure that it has reached the appropriate temperature.

Different types of food require different cooking temperatures. For example, raw poultry should be cooked to an internal temperature of 165°F (74°C), while ground beef should be cooked to an internal temperature of 160°F (71°C).

Food inspection: Regular food inspection is necessary to prevent food hazards. Food inspectors check food production facilities and restaurants to ensure that they follow proper hygiene practices and food handling procedures. They also check food products to ensure that they are free from harmful bacteria and other contaminants [6].

Education and awareness: Education and awareness are essential in preventing food hazards. Consumers should be aware of the potential hazards that can arise when consuming food and take necessary precautions to prevent them. They should also be aware of the symptoms of foodborne illnesses and seek medical attention if they experience them.

Food handlers should also be educated on proper food handling procedures and hygiene practices. They should be trained on how to prevent cross-contamination and ensure that food is cooked and stored correctly [7].

Conclusion

Food hazards can arise from biological, chemical, or physical agents that can cause foodborne illnesses. Proper food handling, storage, cooking, inspection, and education are essential in preventing food hazards. Consumers should be aware of the potential hazards that can arise when consuming food and take necessary precautions to prevent them.

References

1. Warren VA, Hillers VN, Jennings GE. Beliefs about food supply safety: a study of cooperative extension clientele. J Am Diet. Assoc. 1990;90(5):713-714. [Google Scholar] [Pub Med]
2. Soby BA, Simpson AC, Ives DP. Managing food-related risks: Integrating public and scientific judgements. Food Control. 1994;5(1):9-19. [Google Scholar] [Cross ref]
3. Slovic P, MacGregor D, Kraus NN. Perception of risk from automobile safety defects. Accid Anal Prev. 1987;19(5):359-373. [Google Scholar] [Cross ref] [Pub Med]
4. Griffin G. Talking straight: The benefits to industry of communicating advances in food science and diet philosophy. Trends Food Sci. Technol. 1993;4(3):77-79. [Google Scholar] [Cross ref]
5. Hathaway S. The principle of equivalence. Food Control. 1999;10(4-5):261-265. [Google Scholar] [Cross ref]
6. Frewer LJ, Howard C, Shepherd R. Public concerns in the United Kingdom about general and specific applications of genetic engineering: Risk, benefit, and ethics. Sci Technol Human Val. 1997;22(1):98-124. [Google Scholar] [Cross ref] [Pub Med]
7. Gormley TR. RTD needs and opinions of European food SMEs. Farm & Food. 1995;5(2):27-30. [Google Scholar]