| Occurs 1-36 hours after eating contaminated food. | Food Poisoning |
| 1-7days | How long to food poisoning symptoms last? |
| Abdominal pain, diarrhoea, vomiting, nausea. Can be fatal. | Symptoms of food poisoning (4) |
| Illness spread via food or water. Only small no. of bacteria required on food (multiplication not necessary). Food used a disease vector/vehicle. | Foodborne diseases |
| Listeriosis, typhoid, paratyphoid, dysentery, tuberculosis, brucellosis. | Foodborne diseases |
| Bacteria (and their toxins), viruses, chemicals, metals, poisonous plants (e.g. nightshade and toadstools) | Causes of food poisoning (5) |
| prevent cross-contamination, limit multiplication and destroy bacteria present. | Preventing food poisoning. |
| 5C-65C | Danger Zone |
| 75C for 30 seconds or 70C for 2 minutes | Reheat food to |
| 0-5C ideal. Legally 0-8C | Fridge temperature |
| Above 63C for less than 2 hours | Hot holding food |
| 82C (not spore forming bacteria) | Most bacteria die at |
| Less than -18C. Bacteria dormant between -18C and -22C (not killed, only dormant) | Freezer temp |
| Threat to public health, regulatory concern, aesthetic issue. | Physical Contaminants Examples |
| Raw materials, during storage, preparation, service, display | Stages at risk from physical contamination |
| Environmental, food, food processing, personal objects | Examples of physical contamination |
| Soil, stones | Environmental physical hazards |
| Bones, stones, stems, twigs | Food physical hazards |
| Nut, bolts etc. | Food processing physical hazards |
| Earrings, buttons, rings | Personal objects physical hazards |
| Droppings, feathers, hair | Animal physical hazards |
| 5% result in injury. Choking hazards. Infections. | Risks of physical contaminants |
| Inadequate maintenance, poor training, flawed or no HACCP, lack of supplier management systems | Causes of physical contaminants |
| Inline magnets, filters, sifters, aspirators, metal detectors, x-rays devices, optical devices, electrostatic techniques, microwaves, NMR, ultrasound. | Removal of physical contaminants |
| Mycotoxins, marine food-borne toxins, GMO’s, antibiotics, persistent organic pollutants, heavy metals, chemicals used in food processing, chemicals used in food packaging | Chemical Hazards (8) |
| From fungi. Aflatoxins and ochratoxins. | Mycotoxins |
| Hazard in peanut and corn. Can cause liver cancer. | Aflatoxins |
| Common in wheat, corn, oats, beer and wine. Can contaminate milk or meat. Carcinogen and nephrotoxin. | Ochratoxin |
| Caused by bivalves (mussels, clams, oysters). Leads to paralysis, diarrhoea, neurotoxic poisoning and scombroid poisoning. | Marine food-borne toxins |
| No indication that GM food is unsafe | GMO food |
| Can lead to antibiotic-resistance pathogens in food supply | Antibiotics |
| Chlorinated and brominated aromatic compounds. Can accumulate in fatty tissues, algae and plankton (in food chain). Pesticides, industrial chemicals etc. | Persistent organic pollutants |
| Hg, Lb, Cadmium, Uranium, Arsenic. Can cause deafness, congenital defects, brain damage, cancers, kidney diseases | Heavy metals |
| Lubricants, refrigeration fluids, sanitisers, detergents, pesticides, | Chemicals used in food processing |
| Some plastics can ‘leach’ | Chemicals used in food packaging |
| Label correctly, prevent adulteration and cross-contamination of chemicals (e.g. cleaning materials) | Prevent chemical contamination |
| Visual, organoleptic, chemical testing | Testing for chemical contaminants on receipt |
| Hives, tingling of lips/mouth/tongue, swelling of throat/tongue, abdominal cramps, vomiting/diarrhoea, eczema/rashes, loss of consciousness, dizziness, coughing/wheezing, death. | Symptoms of Allergic Reactions |
| Food causes release of antibodies. Immune system response cause reaction | How allergens cause damage |
| Hives, loss of consciousness, swelling of airways. | Anaphylactic shock |
| the most common type triggered by the immune system producing an antibody called immunoglobulin E (IgE). Symptoms occur a few seconds or minutes after eating. There's a greater risk of anaphylaxis with this type of allergy. | IgE-mediated food allergy |
| aren't caused by immunoglobulin E, but by other cells in the immune system. This type of allergy is often difficult to diagnose as symptoms take much longer to develop (up to several hours). | Non-IgE-mediated food allergy |
| Mix of IgE and non-IgE | mixed IgE and non-IgE-mediated food allergies |
| Poor control of materials, addition of wring ingredients, cross-contamination, wrong labelling, adulteration of ingredients. | How allergens get into food |
