Effect of food Safety in public health سلامة الغذاء.pptx

The impact of food safety on public health, the relationship of food and its safety to infectious diseases, and the role of quality programs in maintaining food safety.
GMP
HACCP
A brief overview of food quality programs
Identifying potential risks and how to control them

1. Effect of food safety in public health سلامة الغذاء وتأثيرها على الصحة العامة

2. Food Safety سلامة الغذاء Mean that food is free from any hazard that is harmful to the health of the consumer

3. Effect of food safety in public health

4. Food safety, nutrition and food security are inextricably linked. An estimated 600 million - almost 1 in 10 people in the world - fall ill after eating contaminated food and 420 000 die every year. US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food. Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.

5. Hazard associated with food safety their types and causes A hazard is anything with the potential to cause harm Present in raw materials or introduced in production

6. Hazard Classification to Physical Chemical Biological Allergic

7. Physical hazard Physical hazards can come from a variety of sources including:- 1- People 2- Manufacturing environment 3-Actual product 4- Packaging and the manufacturing or food handling premises.

8. Physical Hazard Sources Manufacturing Environment - Glass Display - Nuts and Screws People - Watches - Plastic gloves - Uniform Threads - Jewelry Product - Seeds - Feather - Animal Hair

9. Chemical hazard Chemical Hazard Chemical hazards, such as alcohol, ammonia, bleach, cleaning solutions, dish-washing liquid, polishes, and solvents, enter the food supply Usage of chemicals, such as pesticides and veterinary drugs . Manufacturing processes Addition of food additives

10. Biological hazard Biological hazards occur when hazardous or pathogenic organisms are introduced to food. Biological hazards include bacteria, viruses and parasites of public health significance.

11. Biological hazards can be introduced to food from the environment Like:- Soil bacteria Inadequate sanitation practices Cross contamination during transportation, handling, processing, and storage.

12. Bacteria Bacteria are single-celled microorganisms that exist in a range of habitats (Soil, Air, Water ). Pathogenic bacteria are include the following:- Bacillus cereus Campylobacter jejuni Clostridium botulinum Escherichia coli O157:H7 Escherichia coli 0104:H4 Listeria monocytogenes Salmonella spp.

13. viruses Active viruses consist of unique sections of DNA or RNA enclosed in a thin coat of protein, Viruses can be very infectious and often pathogenic.

14. Viruses introduced into food either through poor handling practices by people infected with the virus or using contaminated food ingredients Viruses associated with food safety issues include: Hepatitis A virus - Norovirus - Norwalk virus - Rota virus

15. Parasites Parasite is any organism which obtains nutrition from its host organism in order to grow and reproduce. Parasites enter food through similar means as viruses like (Poor personal hygiene practices and contaminated ingredients). Parasites commonly associated with food-borne illnesses include : Nematod Tape worm ( taenia toxoplasma

16. Allergenic hazards Immune system reacts – minutes/hours – anaphylaxis which results from a susceptible person eating food containing an allergen Symptoms Flushing of skin Swelling Difficulty in swallowing/speaking Severe asthma Weakness Fall in blood pressure Abdominal pain/nausea/vomiting Collapse

17. Allergenic foods Peanuts Tree nuts Milk/lactose Eggs Fish Shellfish Soya Cereals containing gluten

18. Infectious diseases Infectious diseases are illnesses caused by germs (such as bacteria, viruses, and fungi) that enter the body, multiply, and can cause an infection. Some infectious diseases are contagious (or communicable), meaning they are capable of spreading from one person to another.

19. To cause disease, a pathogen must successfully achieve four steps or stages of pathogenesis: exposure (contact), adhesion (colonization), invasion, and infection

20. Food borne illness Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food.

21. Salmonella , Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal . Symptoms can be fever, headache, nausea, vomiting, abdominal pain and diarrhea Foods cause salmonellosis include eggs, poultry and other products of animal origin .

22. Foodborne cases with Campylobacter are mainly caused by raw milk, raw or undercooked poultry and drinking water. Enterohaemorrhagic Escherichia coli is associated with unpasteurized milk, undercooked meat and contaminated fresh fruits and vegetables. .

23. Viruses Some viruses can be transmitted by food consumption. Norovirus is a common cause of foodborne infections that is characterized by nausea, explosive vomiting, watery diarrhea and abdominal pain. Hepatitis A virus can also be transmitted by food and can cause long-lasting liver disease and spreads typically through raw or undercooked seafood

24. Parasites Some parasites, such as fish-borne trematodes, are only transmitted through food. Others, for example tapeworms like Echinococcus spp , or Taenia spp , may infect people through food or direct contact with animals.

25. Prions Prions, infectious agents composed of protein, are unique in that they are associated with specific forms of neurodegenerative disease. Bovine spongiform. Consuming meat products containing specified risk material, such as brain tissue, is the most likely route of transmission of the prion agent to humans.

26. Food poisoning Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. Symptoms of food poisoning often include upset stomach, diarrhea and vomiting.

27. In most cases, food is contaminated by bacteria or a virus like: campylobacter - the most common cause of food poisoning . salmonella . Escherichia coli (E. coli ) norovirus. listeria .

28. Raw foods of animal origin are the most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish. Fruits and vegetables also may get contaminated.

29. Mood of transmission Germs can spread from person to person through: the air as droplets or aerosol particles faecal -oral spread blood or other body fluids skin or mucous membrane contact sexual contact. Some infections can be spread in more than one way

30. Through contact with contaminated food or water These diseases come from eating or drinking food or water contaminated with germs or their toxins. Often these infections are spread by the faecal -oral route. Examples of food- or water-borne diseases: listeria typhoid botulism

31. The main causes of food poisoning and food borne illness are not cooking foods properly not defrosting foods correctly storing foods incorrectly, so that bacteria can grow quickly cross contamination of foods after cooking infection from people handling foods due to poor hygiene .

32. Quality system and their role in food safety

33. Food safety management system The policies, procedures, practices, controls and documentation that ensure the food sold by a business is safe to eat and free from contaminants

34. Safe food Food which is free of contaminants and will not cause harm injury or illness Every food business has a legal and moral responsibility to implement a food safety management system to minimize the risk of food poisoning .

35. GMP Good Manufacturing Practices are measures designed to ensure an effective overall approach to product quality control and risk management By Setting standards and practices for product testing, manufacturing, storage, handling and distribution

36. GMPs are Preventative measures to ensure food safety The foundation on which to build a HACCP program Deal with contamination • by people • by food materials • by packaging materials • by hazardous materials

37. Pre-requisite programs (PRPs) Personal hygiene Pest control Waste management Sanitation equipment Chemical – microbiological - allergen control Customer complaints Traceability – recall Glass policy

38. Hazards Natural poisons Stones/bones/dirt Pests/pest debris Cigarette ends Glass/wood/plastic Metal - nails/wire/nut

39. Control measures Approved suppliers Product routine checking Cleaning/washing/inspection Optical systems Air/liquid separation Metal detection/x-ray/magnets

40. HACCP A food safety management system that identifies, evaluates and controls hazards which are significant for food safety .

41. What are the benefits of HACCP? Structured and systematic (control on the premises) Reduces the risk of food safety incidents Cost-effective – targets resources (CCPs) and reduces waste/reprocessing/recalls Generates a food safety culture/increased confidence of customers/enforcers Protects brand image.