Table 1 possible pathogens derived from Hazards Pathogens
Product | B. Cereus | Camppylob. | Cl. Bot. | Cl. Perfr | E. Coli 0157 | L. Mono | Salmonella | S. Aureus | V. parahae molyticus |
---|---|---|---|---|---|---|---|---|---|
Potatoes, vegetables, fruit | + | – | + | + | – | – * except MAP | + | + | – |
Microbiology
Table 2 Common microbiological hazards
Pathogens | GR | O2 | T (1) | pH | Min. Aw | Inc, Time | Duration | DR | VV / VI | Symptoms | Foods |
---|---|---|---|---|---|---|---|---|---|---|---|
Bacillus cereus | + | fa | 5-50 | 5-9 | 0.92 | 0.5-6 hours | 24 hours | +/- 10 µg / kg per body weight | VV | Look like S. Aureus | Rice, starchy products, puddings, sauces, herbs, spices, dairy |
8-24 hours | 1-2 days | > 100 000 / g | VI | Resembles C. perfringens | Meat, vegetable dish, soup sauce, pudding, (spices) | ||||||
Clostridium bot. | + | anaer | 10-50 | 4.6-8 | 0.94 | 12-36 hours (Sometimes longer) | 1 day to few months | 0.005-0.1 | VV | Difficulty swallowing, talking, breathing, seeing double | (canned) preserves, garlic in oil, vacuum packed, meal components, 12 concept |
Clostridium bot. non-proteolytic | 5-45 | 5-8 | 0.97 | 0.1-0.5ug | (damage to the nervous system), death | ||||||
Clostridium perfringers | + | anaer | 15-50 | 5-8 | 0.95 | 8-24 hours | 1 day | 1 000 000 – 100 000 000 / g | VV | Stomach cramps, diarrhea | Meat dishes. soup (herbs), roast beef |
E. coli O157 | – | fa | 5-50 | 4-9 | 0.96 | 3-4 days | 2 – 5 days | 10-100 | VI | Bloody diarrhea, risk of HUS | Beef, hamburger, raw milk cheese, apple cider, sprouts |
Listeria monocytogenes | + | fa | 0-45 | 4.5-9 | 0.90 | 2 days to 4 weeks | unknown | > 1 000> 1 000 000 | VI | Fever, septicemia, meningitis, miscarriage | Raw milk cheese, smoked fish, cooked meats, salad |
Salmonella Enteritidis | – | fa | 5-50 | 4-9 | 0.94 | 8 – 72 hours | 1 – 3 days | > 100 000 (sometimes 10) | VI | Diarrhea, nausea, vomiting, headache, fever, stomach pain | Poultry, eggs, raw meat, milk, vegetables |
Staphylococcus aureus | + | fa | 5-45 | 4-9 | 0.86 | 0.5 – 6 hours | 1-3 days | 1-25 µg (100 000 CFU / g) | VV | Nausea, vomiting, stomach pain | Raw milk cheese, cooked meats, whipped cream |
Table 3 possible mycotoxins, derived Hazard table Mycotoxins
Mycotoxins (toxin from fungus) | Fungus {1} | Agricultural raw materials / Foodstuffs | ADI or AWI (ug / kg body weight) | Effects | Remarks |
---|---|---|---|---|---|
ochratoxin-a ochratoxin-b | Aspergillus ochraceus; Penicillium viridicatum; Penicillium purpures-cens; Penicillium verrucosum | Barley, Rye, Wheat, Rice, Corn, Peanuts, Brazilian Nuts, Peppers, Cottonseed, Cheese | AWI of toxin A: 0.112 (JECFA, 1990) Limit value: 10 µg / kg food. LD 50 (rat, oral) of toxin A: 20 mg / kg | Acute: damage to kidneys and liver; possible renal carcinogen (already shown in rats), teratogenic. | Toxin A is more toxic than B. In the Netherlands, such low levels are found that the risk is small → no norm. Fungi growth is possible in a temperate climates. Toxin A is inactivated at T> 221 o C |
patulin | Apergillus clavatus; Penicillium; roqueforti Penicillium expansum; Penicillium patulum | Apple, apple juice, mouldy fruits, cereals, cheese, sausage | AWI: 7 (JECFA, 1989) | Acutely toxic (damage to lungs, brain, liver, kidneys); carcinogenic activity not demonstrated (IARC, 1985) | During fermentation apple juice to cider and by vitamin C destruction takes place. Dutch research has not shown any carcinogenicity → standard not required. Patulin content can be an indication for GMP guidelines (no rotten apples used). |
Table 4 Viruses, Rickettsia derived from Hazard table Viruses, Rickettsia, prions
Virus, Rickettsia | Origin | Foods | MID | Disease | Preventive Measures | Notes |
---|---|---|---|---|---|---|
Norwalk-like Viruses (belongs to the family of Calici viruses | Foods that are not heated for consumption, scale and shellfish and washed vegetables and fruits diamond | 10-100 (very low) | o Infection causes explosive diarrhoea, nausea, vomiting and fever. o Vomiting mainly occurs in children. Incubation time: 24-48 hours. Duration of clinical picture: 2 days. o Medication is not available but also not necessary. o All consumers are susceptible to infection. o Groups with reduced resistance (YOPIs) are at extra risk. o Infected people remain contagious for approx. 3 days after the end of symptoms. | o Do not use possibly faecal contaminated water in the production of fresh food. o Heating at 90 ° C for 1.5 minutes inactivates viruses. o Improve hygiene throughout the food chain. o Employees who are (possibly) infected must temporarily perform other work, even a few days after the symptoms disappear. Curbing the spread of the virus in those areas where infected shellfish are farmed. o Development of microbiological quality criteria for viruses. | o NLV viruses are highly contagious. There are no toxins. o These types of viruses can cause an explosion, especially in institutions where many people live close to each other. o NLVs can survive well if a product is not heated. o There are no regulations for reducing viral foodborne infections. o Viruses need bacteria to multiply. |
Chemistry
Table 5 possible chemical hazards
Substance | Food | Legal | Remarks |
---|---|---|---|
pesticides (pesticides, herbicides, fungicides, insecticides) | vegetables, spices and herbs | max. content. The authorization and use of pesticides is regulated in the Plant Protection Products and Biocides Act (Wgb) and Regulation (EC) No. 396/2005 | Low deviation percentages were found for Dutch cultivation. |
heavy metals (lead, cadmium, tin, mercury, arsenic) | vegetables, spices and herbs, grains, meat (heavy metals can get into food through water, air and soil | EC 1881/2006 | CD can occur in batteries, plastics and paint. CD can cause lung cancer and kidney dysfunction. PB can affect the nervous system, cause anaemia and miscarriages |
Azo-dyes and related molecules (ao-para-red and-sudan-red 1 to 4 ) | spices and herbs Chili pepper, paprika powder, chili powder, coarse pepper, cayenne pepper, palm oil | prohibited | Certificates of analysis required from the importer and random sampling by the Member States. |
Nitrate / nitrite | green vegetable | max. content | nitrite is formed when nitrate is heated. Nitrite is harmless in a basic environment but in an acidic environment, nitrosamines are formed (in the stomach) and can cause stomach and liver cancer |