Food safety and Health

This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.

1. Dr. Manisha Food safety in India 11/09/18 1

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3. Food safety WHO defines - “ all conditions and measures that are necessary during the production, processing, storage, distribution, and preparation of food to ensure that it is safe, sound wholesome and fit for human consumption” . It includes the origins of food including the practices relating to  food labeling , food  hygiene ,  food additives  and  pesticide residues , as well as policies on  biotechnology  and food and guidelines for the management of governmental   import  and  export inspection and  certification  systems for food. 11/09/18 Dr. Manisha 3

4. Maggi BAN 11/09/18 Dr. Manisha 4 In April 2015, a government referral laboratory in Kolkata, following up on an initial report from Barabanki in Uttar Pradesh, reported excess lead in samples of Maggi, Nestle’s instant noodles brand that then commanded 63 per cent share of India’s Rs 5,000 crore noodle market. Following a public outcry, the product was pulled from the market and banned by the Indian government in June 2015 Nestle lost more than Rs 500 crore (US$77 million) over the ban, which forced it to destroy more than 37,000 tonnes of Maggi noodles.    

5. 11/09/18 Dr. Manisha 5 1. WHO estimates of the global burden of foodborne diseases [Internet]. WHO. [cited 2017 Sep 14]. Available from: http://www.who.int/foodsafety/publications/foodborne_disease/fergreport/en/  

6. INTRODUCTION Food safety is key to sound health. High incidence of food borne diseases and large scale prevalence of dietary deficiences make the need of comprehensive approach Contamination of food can be by Biological Chemical Physical Safe food wholesome food A product that is nutritious with minimal microbial contamination, no chemical residues above acceptable limits, no parasites and when prepared properly is beneficial to human health when consumed.   Biological – bacteria, mold, fungus, parasites, viruses and other toxins Chemical – accidental contamination with chemicals throughout the product chain Physical – accidental contamination with objects due to employee carelessness   11/09/18 Dr. Manisha 6

7. 11/09/18 Dr. Manisha 7 Food borne illnesses * * Mead, P.S., Slutsker , L., and Dietz, V. (1999). Food Related Illness and Death in The United States. Emerging Infectious Disease, 5(5): 607-625.  

8. 11/09/18 Dr. Manisha 8 BIOLOGICAL

9. Bacteria Living, single-celled, microscopic organisms Ex: Salmonellae and E.coli O157:H7 2 types of bacteria as biological hazards Pathogenic : cause infections Toxigenic : produce harmful toxins Can be transmitted by Water, Wind, Insects, Plants, Animals, People. Thrive in Scabs and wounds, mouth, nose, throat, Foods from plants and animals that are Warm, moist, rich in protein, and neutral or low in acid. Can survive on clothes, skin, and hair Some survive freezing, or high temperatures Can be prevented from causing foodborne illnesses by proper time/temperature controls 11/09/18 Dr. Manisha 9 Bacterial Growth -A single bacterium at 10am today has a doubling time of 20 minutes By 8pm, there will be 1,000,000,000 Bacteria have not taken over the planet because growth is limited at about one billion per gram or ml due to: Using up of all nutrients,end product poisoning, limit of space

10. Virus Small, simple, incomplete particles - Ex: Hepatitis A virus Transmitted by Water and food People and animals Utensils and equipment Food-contact areas Viruses May survive freezing and cooking Need living host cells Cannot Live by themselves Grow and multiply on food Prevention: Prevent cross-contamination Practice proper personal hygiene and handwashing 11/09/18 Dr. Manisha 10

11. Fungi and parasites Molds : some produce toxins linked to cancer in animals Cause serious infections and allergies Discard moldy foods where mold is not a natural part of the food Yeasts: Spoil food by consuming them Require sugar and moisture to survive Produce carbon dioxide and alcohol Cause pink discoloration or sliminess Cause food to bubble No evidence that yeasts cause foodborne illness Spoiled food should be discarded Parasites: Ex: Toxoplasma gondii and Trichinella spiralis Infections are caused by Undercooked meats, fish Cross-contamination Eliminate parasites from causing foodborne illnesses Cook foods to proper internal temperatures Prevent cross-contamination Use frozen foods 11/09/18 Dr. Manisha 11

12. PATHOGENS Pathogens that contaminate food and water; E.g. – E. coli O157:H7, Salmonellosis, Campylobacteriosis, Botulism, Cholera, Cryptosporidiosis, Cyclosporiasis , Hemolytic uremic syndrome, Listeriosis , Shigellosis, Trichinosis, Typhoid fever, Vibrio parahaemolyticus , Vibrio vulnificus , Yersiniosis 11/09/18 Dr. Manisha 12

13. Escherichia coli O157:H7 Produces a powerful toxin, which causes severe illness. Associated with eating meat that has not been cooked sufficiently to kill E.coli . Ground beef is the food source that carries the disease. Symptoms: severe bloody diarrhea and abdominal cramps Lasts 5 to 10 days Prevention: Cook all ground beef thoroughly, wash hands, counters, and utensils, and wash fruits and vegetables thoroughly. 11/09/18 Dr. Manisha 13

14. Salmonellosis Associated with contaminated foods: beef, poultry, milk, eggs, and vegetables. Symptoms: diarrhea, fever, and abdominal cramps. Lasts 4 to 7 days Prevention: cook poultry, ground beef, and eggs thoroughly, do not eat raw eggs or unpasteurized milk, wash hands (reptiles and birds) Important that restaurants, hospitals, and nursing homes use pasteurized egg as a prevention method. 11/09/18 Dr. Manisha 14 The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., “a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation. All egg products sold in the U.S are pasteurized due to the risk of food-borne illnesses per U.S. Department of Agriculture rules     Pasteurizing eggs in their shells is achieved through a technique that uses precise time and temperature zones within water baths. Pasteurizing eggs in their shells can also be achieved through a process that involves treatment with ozone and reactive oxygen species under high and low pressures, followed by replacement with an inert gas, such as nitrogen. After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a red "P"  

15. Shigellosis Associated with eating contaminated food (vegetables) Contamination by flies Symptoms: diarrhea, fever, and stomach cramps. Lasts 5 to 7 days Prevention: wash hands, eat foods that are cooked properly, dispose of diapers properly. 11/09/18 Dr. Manisha 15

16. Hepatitis A Virus Cause inflammation of the liver Often transferred by an infected employee May be carried in cold cuts, sandwiches, fruits, vegetables, and milk products Controlled by sanitation and good personal hygiene 11/09/18 Dr. Manisha 16

17. Staphylococcus This bacterium produces a toxin that causes vomiting shortly after ingesting; Sources: cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products) 11/09/18 Dr. Manisha 17

18. Campylobacteriosis Infectious disease caused by the bacteria Campylobacter. Associated with handling raw poultry or eating raw or undercooked poultry meat. Chickens are the food source that carries the disease. Symptoms: diarrhea, cramping, abdominal pain, and fever. Lasts 2 to 10 days Prevention: Cook all poultry thoroughly, Wash hands with soap, use separate cutting boards, carefully clean countertops, cutting boards, and utensils. 11/09/18 Dr. Manisha 18

19. OTHER PATHOGENS Listeria: Listeriosis , a serious disease for pregnant women, newborns and adults with a weakened immune system; Sources: soil and water. It has been found in dairy products including soft cheeses as well as in raw and undercooked meat, in poultry and seafood Vibrio: Vibrio Causes gastroenteritis or a syndrome known as primary septicemia. People with liver diseases are especially at high risk; Sources: raw or undercooked seafood Toxoplasmosis: a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk; Sources: meat, primarily pork Clostridium botulinum : Clostridium botulinum This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs. Sources: home-prepared foods and herbal oils; honey should not be fed to children less than 12 months old   11/09/18 Dr. Manisha 19

20. 11/09/18 20 Dr. Manisha chemical

21. Chemical Contaminants Intentional Food Additives Use of materials which enhance the acceptability of the products and/or aid in the development of the product Unintentional Food Additives Residues This includes both food processing component residues as well as Pesticides, antibiotic or hormone implant residues, Heavy Metals Natural Toxicants 11/09/18 Dr. Manisha 21 Beta oxalyl amino alanine Lathyrism Pyrrolizidine alkaloids Endemic ascitis Sanguinarine Epidemic dropsy

22. Chemical hazards Sanitizers and cleaners Detergents Polishes Caustics Cleaning and drying agents Pesticides Lubricants 11/09/18 Dr. Manisha 22

23. Prevention from chemical hazards Keep cleaners/sanitizers in original containers with clear labels. Store cleaners/sanitizers separately from food Use proper amount of chemicals. Wash hands when through with chemicals. Wash fresh produce with plain water, brush Monitor pest control operators Keep food covered during pesticide applications, clean and sanitize equipment that may have come into contact with pesticide Limit access to chemicals 11/09/18 Dr. Manisha 23

24. 11/09/18 24 Dr. Manisha PHYSICAL CONTAMINATION

25. PHYSICAL CONTAMINATION Physical objects that contaminate food (Glass, Bone, Plastic, Personal effects, Metal shavings)  Prevent Physical Hazards : Remove staples from food boxes Inspect raw materials Wear proper attire Avoid loose jewelry, acrylic nails, polish Use proper hair restraints Store food in approved containers and bags Use separate ice for storage and for beverages Cover glass bulbs in preparation area Regularly clean can openers 11/09/18 Dr. Manisha 25

26. Anil cuts up uncooked chicken on a cutting board and then rinses the knife and the cutting board in warm water. Then, he uses the same board to slice melons. What is wrong with what he did? What microorganisms could contaminate the food because of this practice? Mess served macaroni and fresh apples for snacks. Two doctors became sick. They claim that it was from the food they ate. The food service director says that could not be possible because there was no meat on the menu. Is this food service director correct? Explain. 11/09/18 Dr. Manisha 26

27. Cross contamination One of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands or equipment. 11/09/18 Dr. Manisha 27

28. Food adulteration The process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality, is called food adulteration. The substance that is used to lower the quality is known as adulterant. Milk- synthetic milk: liquid detergent, sugar, water, vegetable fat, urea. FSSAI – manual on testing kits and procedures- DART ( Detection of Adulteration by Rapid Testing) 11/09/18 Dr. Manisha 28

29. Food adulterants 11/09/18 Dr. Manisha 29

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31. Food handler’s hygiene 11/09/18 Dr. Manisha 31

32. Food storage 11/09/18 Dr. Manisha 32

33. Factors for outbreaks 11/09/18 Dr. Manisha 33

34. haccp What is Hazard Analysis Critical Control Point (HACCP)? A scientific and rational approach to food safety which: analyzes potential hazards determines the critical control points in a food process develops monitoring procedures to determine if the hazards identified are effectively controlled Principles of HACCP: Conduct a hazard analysis Identify critical control points Establish critical control point monitoring Establish corrective action Establish verification procedures Establish record keeping 11/09/18 Dr. Manisha 34

35. Food safety kit HACCP food safety kit -available for restaurants, schools, hospitals, health care facilities, and all food service establishments where food safety is critical. This step-by-step food safety product guide discusses how to use each tool, and lists the safe temperatures for cooking and storing of various food, temperature and chemical levels necessary for proper sanitization and the pH level needed to assure food safety and sanitation. A binder containing record Keeping Log forms is also included to meet the recommended HACCP food safety documentation criteria. 11/09/18 Dr. Manisha 35

36. Food safety kit contents 11/09/18 Dr. Manisha 36 Deltatrak - Food Safety Kit [Internet]. [cited 2017 Sep 12]. Available from: http:// www.deltatrak.com /products/ haccp -food-safety-kit

37. Food safety kit contents Jumbo Display Waterproof Thermometer , Model 11063 : An NSF-certified fast and accurate thermometer with a large display and needle tip probe. Waterproof Dishwasher Thermometer Kit , Model 12214 : Includes a Waterproof Lollipop Thermometer, Model 11050 and a heat shield for use in commercial dishwashers. Alcohol Wipes :  The 70% Isopropyl Alcohol Wipe cleans the thermometer probe to help prevent cross contamination, especially important for prepared, ready to eat foods. Each wipe is individually foil wrapped. Thermal Labels :  The self-adhesive Thermal Label is applied to a ceramic plate before loading into a hi-temp dishwasher. When the actual plate temperature reaches the proper sanitization of 160°F (71°C) during the final rinse cycle, the food safety test label irreversibly turns from white to black. Attach the used label to the Record Keeping Log as evidence of this critical control point. Quat Test Paper :  Quaternary Ammonium can be used to wash and hand-sanitize food utensils. A color change of the food safety test paper (0 to 400 ppm) compared against a color chart shows if the quat level is sufficient for sanitization. Chlorine Test Paper :  Chlorine can be used to wash and hand-sanitize food utensils. Verify the chlorine level by the color change of the test paper. (10-200 ppm). pH Strips :  Acidity hinders bacterial growth and by controlling the level of acidity, or pH, food borne illnesses can be prevented. The stiff plastic sticks (0 to 6 pH) allow easy pH measuring of liquid, semi-solid and solid foods.  11/09/18 Dr. Manisha 37

38. 11/09/18 Dr. Manisha Indian context

39. 11/09/18 Dr. Manisha 39 World Food India | World Food India Event | Global Food Processing Industries Event [Internet]. [cited 2017 Sep 12]. Available from: https:// www.worldfoodindia.in

40. 11/09/18 Dr. Manisha 40 NIN, Hyderabad

41. fssai Food Safety and Standards Act, (FSSAI) 2006 replaced Prevention of Food Adulteration (PFA), 1954 made paradigm shift from food adulteration to holistic safe and wholesome food. It brought regulation and orders by various ministry under one umbrella. Ministry of Health and Family Welfare. 11/09/18 Dr. Manisha 41

42. fssai Consolidation of all food laws Better mechanism to control the food business activities Ensures science based standards for the manufacturing, storage, distribution sales and imports of food items Harmonizing with International standards Licensing/ registration required for all food business Provision of penalty, consumer empowerment NABL lab for food sample testing 11/09/18 Dr. Manisha 42

43. Other laws The Prevention of Food Adulteration Act,1954 The Fruits Products Order, 1955 The Milk and Milk Products Order, 1992 The Meat Food Products order, 1973 The Edible Oils Packaging (Regulation) Order, 1988 The Vegetable Oil Products (Control) Order, 1947 11/09/18 Dr. Manisha 43

44. The Journey so far 11/09/18 Dr. Manisha 44

45. 7 key actions 11/09/18 Dr. Manisha 45

46. 7 key actions 11/09/18 Dr. Manisha 46

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49. Food safety in India The challenges of feeding a large, geographically dispersed population, millions of whom are poor and malnourished, are immense. Led to the proliferation of illegal, dishonest suppliers and government policies. Clear and consistent food regulatory policy, and their implementation are both imperative for growth and the inherent responsibility of responsible and progressive governments. 11/09/18 Dr. Manisha 49

50. Food standards Codex Alimentarius It is a joint intergovernmental body of Food and Agricultural Organisation of the United nations ( FAO ) and WHO 188 Members Since 1963 The AGMARK Standards: standards set by Directorate of Marketing and Inspection of the Government of India. Bureau of Indian Standards: ISI mark AGMARK & ISI are not mandatory, purely voluntary, express degree of excellence above PFA( Prevention of Food Adulteration) 11/09/18 Dr. Manisha 50

51. references 11/09/18 Dr. Manisha 51

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53. 11/09/18 53 Dr. Manisha SDG related to today’s topic QUIZ TIME

54. 11/09/18 54 Dr. Manisha WORLD DAY THEME QUIZ TIME

55. 11/09/18 Dr. Manisha 55 THANK YOU

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