Biological Hazards in Food (Part-3)

Summary

In this video, Areeb Irshad explains biological hazards in food, focusing primarily on microbiological hazards, which are a major cause of foodborne illnesses and can be fatal in severe cases. The video covers four key areas: types of biological hazards (macro vs. micro), sources of microbiological hazards (humans, environment, raw food, equipment), factors affecting microbial growth (Food, Acidity, Temperature, Time, Oxygen, Moisture – FAT TOM), and preventive measures, including hygiene, sanitation, SOPs, and HACCP principles. Using mnemonics and simple explanations, the video provides students with practical knowledge to understand, control, and prevent microbial contamination in food products.

Takeaways

• 😀 Biological hazards in food are crucial to understand, as they can cause foodborne illnesses or even death in severe cases.
• 😀 Microbiological hazards are the primary cause of foodborne illnesses, making them a critical focus for food safety officers and technologists.
• 😀 Biological hazards are divided into two categories: macrobiological hazards (large and visible, like insects) and microbiological hazards (small and invisible, like bacteria and viruses).
• 😀 Common macrobiological hazards include insects such as flies, cockroaches, and worms, which can be seen with the naked eye.
• 😀 Microbiological hazards involve microorganisms like bacteria, fungi, yeasts, viruses, and molds, which can only be observed under a microscope.
• 😀 The mnemonic 'HERE' helps remember the sources of microbiological hazards: H for Humans, E for Environment, R for Raw food, and E for Equipment.
• 😀 Humans can be a source of microbiological hazards, especially those directly handling food, such as workers and farmers.
• 😀 The environment (air, water, sewage, soil, and rodents like rats) can introduce microorganisms into food, which can cause spoilage.
• 😀 Raw food, especially animal products like meat, poultry, milk, and fish, is a major source of microbiological hazards if not properly processed.
• 😀 Poorly maintained or unclean equipment, such as knives or machinery, can harbor microorganisms that contaminate food during processing.
• 😀 The mnemonic 'FAT TOM' helps remember the six factors affecting microbial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture.
• 😀 The 'danger zone' for microbial growth is between 5°C and 60°C; controlling temperature can prevent the rapid growth of harmful microorganisms.
• 😀 Microorganisms thrive in moist environments, which is why foods with high moisture content, like meat and dairy, are more prone to spoilage.
• 😀 Preventing microbiological hazards involves maintaining hygiene, sanitation, and strict adherence to standard operating procedures (SOPs) and principles like HACCP.

Q & A

What are biological hazards in food and why are they important to study?

Biological hazards in food are organisms or their by-products that can cause foodborne illnesses. Studying them is crucial because most cases of food poisoning are caused by microbiological hazards, which can lead to serious illness or even death.

What is the difference between macrobiological and microbiological hazards?

Macrobiological hazards are large organisms like insects (caterpillars, worms, cockroaches) that can be seen with the naked eye, while microbiological hazards are microscopic organisms such as bacteria, fungi, yeasts, viruses, and molds, which require equipment like microscopes to be observed.

What mnemonic is used to remember the sources of microbiological hazards in food?

The mnemonic 'HERE' is used: H - Humans, E - Environment, R - Raw Food, E - Equipment.

How do humans contribute to microbiological hazards in food?

Humans such as farmers, food handlers, and labors can carry microorganisms that transfer to food through direct contact, contaminating it and potentially causing spoilage or illness.

Why are raw foods considered a source of microbiological hazards?

Raw foods like milk, meat, poultry, and fish are nutrient-rich and moist, providing an ideal environment for microorganisms. If these foods are not properly processed, microbes can transfer to processed foods.

What does the mnemonic FAT TOM stand for, and what does it represent?

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. It represents the six key factors that affect the growth of microorganisms in food.

What is the danger zone in terms of temperature for microbial growth?

The danger zone is between 5°C and 60°C. Within this range, most microorganisms multiply rapidly, increasing the risk of food spoilage and foodborne illness.

How does pH (acidity) affect microbial growth in food?

Most bacteria cannot grow below pH 4.5, while yeast and molds may still grow. Foods with high acidity, such as soft drinks, are less prone to bacterial contamination.

What preventive measures can be taken to control microbiological hazards in food?

Preventive measures include maintaining personal hygiene, sanitizing equipment and machinery, following Standard Operating Procedures (SOPs), and implementing the HACCP principle, a seven-step global system for food safety.

Why is moisture important for microbial growth?

Moisture acts as a reservoir for microorganisms, supporting their growth. Foods high in water content, such as milk and meat, are more susceptible to microbial contamination compared to low-moisture foods like dry fruits or bread.

Why does the video focus more on microbiological hazards rather than macrobiological hazards?

Microbiological hazards are harder to control, require specific prevention measures, and are responsible for most foodborne illnesses compared to macrobiological hazards, which are easier to detect and manage.