Food Contamination Hazards: Risks and Disease Terminology

Food Contamination Defined

Contamination is the presence of any abnormal material in food, whether microorganisms, metals, toxic substances, or anything else that renders food unfit for consumption.

Pollutants alter the food's organoleptic properties (taste, smell, appearance), nutritional quality, and health guarantees.

Types of Food Contamination Risks

• Biological Hazards: Contamination by biological agents (e.g., bacteria) is a major risk in the food chain, often resulting from improper food handling.
• Chemical Hazards: Caused by chemicals (e.g., toxic substances, detergents, lubricants, pesticides). These may stem from environmental pollution, pesticide residues, drugs, or household incidents (e.g., misuse of bleach or acids).
• Physical Hazards: The presence of foreign bodies in the food (e.g., remains of shells, screws, or packaging scraps).

WHO Definition of Food Poisoning

The World Health Organization (WHO) defines food poisoning as diseases that, based on current knowledge, are attributed to a specific food, a substance contained within it, or contamination originating from containers or during preparation.

Identifying Foodborne Illness Outbreaks

A foodborne illness outbreak is typically identified when two or more people who shared a meal subsequently experience symptoms such as nausea, vomiting, diarrhea, or neurological symptoms.

Disease Symptoms and Outbreak Locations

The disease occurs after a variable incubation period. Common symptoms include vomiting, diarrhea, and abdominal pain. If toxins are involved, neurological symptoms may also manifest.

Outbreaks can be classified by location:

• Community Outbreaks: Occur in public facilities (restaurants, hospitals, canteens).
• Family Outbreaks: Occur at home.

Reported statistics often show high incidence rates in public settings (e.g., 50% in inns/restaurants, 9% in school canteens) compared to 18% occurring at home.

Key Considerations for Contamination

• Contaminated food may have normal aroma, taste, and appearance.
• Contaminating agents can exist in any medium or substrate.
• Proper temperature preservation is crucial for high-risk products.

Terminology of Foodborne Biological Diseases

• Infection: Disease caused by the action of a pathogen (microorganism) on the body. The food serves as the vehicle for the organism.
• Intoxication (Poisoning): Disease caused by the toxic action of a toxin produced by a microorganism, which is present in the food before consumption. The food contains the toxin.
• Toxicoinfection: Disease caused by a microorganism that produces toxins after it is ingested and established in the body. The food contains the organism, which then produces the toxin internally.
• Parasitic Infestation: Invasion of the body by a parasite, which may or may not cause disease.

Mechanisms of Food Contamination

Food contamination occurs through two main stages:

1. Transfer: The biological agent reaches the food, usually due to errors in handling or preparation.
2. Growth Conditions: For biological agents to multiply in food, favorable conditions must be present. These include:
   • Temperature: The "Danger Zone" (typically 5°C to 63°C) allows rapid microbial growth.
   • Moisture Content: Necessary for microbial survival and growth.
   • Time: The duration the agent is in contact with the food under favorable conditions.
   • Nutrient Availability: Biological agents utilize the food's nutrients for growth.