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Introduction of Food Contamination

This document discusses food contamination, defining food and food safety according to Indonesian law. It outlines biological, chemical, and physical hazards in food including bacteria, moulds, viruses, parasites, industrial contaminants, improperly used additives, and physical objects. Factors contributing to foodborne illness are contamination, survival, and growth of pathogens. HACCP and its principles are introduced as a food safety management system. Implementation of food hygiene and sanitation includes separation of raw and cooked foods, employee hygiene, cleaning and disinfection, and use of potable water.

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56 views12 pages

Introduction of Food Contamination

This document discusses food contamination, defining food and food safety according to Indonesian law. It outlines biological, chemical, and physical hazards in food including bacteria, moulds, viruses, parasites, industrial contaminants, improperly used additives, and physical objects. Factors contributing to foodborne illness are contamination, survival, and growth of pathogens. HACCP and its principles are introduced as a food safety management system. Implementation of food hygiene and sanitation includes separation of raw and cooked foods, employee hygiene, cleaning and disinfection, and use of potable water.

Uploaded by

simaliha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Introduction of Food

Contamination

Prof. Dr. Budi Haryanto, SKM, M.Kes, M.Sc.


Canadian Institue of Food Safety. https://www.foodsafety.ca/blog/understanding-chemical-contamination-food
Definition of Food: Republic Indonesia Law 18/2012

Pangan adalah segala sesuatu yang berasal dari sumber hayati produk pertanian,
perkebunan, kehutanan, perikanan, peternakan, perairan, dan air, baik yang diolah maupun
tidak diolah yang diperuntukkan sebagai makanan atau minuman bagi konsumsi manusia,
termasuk bahan tambahan Pangan, bahan baku Pangan, dan bahan lainnya yang
digunakan dalam proses penyiapan, pengolahan, dan/atau pembuatan makanan atau
minuman

Key Points:

- Comes from biological sources weather processed or not


- Intended for human consumption as food additives, food raw materials and
other
Definition of Food Safety: Republic Indonesia Law
18/2012
Keamanan Pangan adalah kondisi dan upaya yang diperlukan untuk mencegah Pangan dari
kemungkinan cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan,
dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama,
keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi.

Key Points:

- A condition and effort needed to prevent food from possible biological,


chemical and other contaminants that can disturb, harm and endanger human
health
- Prevent food that is contradicting with religion, beliefs and culture of the
community
Biological Hazards in Food
Dangerous microorganisms and parasites causing food-borne diseases:

Bacteria Moulds Viruses Parasites


- Escherichia coli Lead to mycotoxin - Hepatitis A and - Protozoa: such
- Shigella spp. contamination E viruses as Toxoplasma
- Vibrio cholerae caused by: - Rotavirus gondii
- Polio virus - Helminth: such
- Aspergillus spp. as Ascaris
- Fusarium spp. lumbricoides
- Penicillium spp.
Examples of
Transmission of
Cryptosporidium
(Parasite)

CDC (n.d) Parasites - Cryptosporidium. Available at:


https://www.cdc.gov/parasites/crypto/general-info.html
Chemical Hazards in Food

Industrial and environmental Contaminants produced during


contaminants processing

Improperly used
Improperly used additives
agrochemicals

CDC (2014). Polycyclic Aromatic Hydrocarbons (PAHs). Available at:


https://www.epa.gov/sites/production/files/2014-03/documents/pahs_factsheet_cdc_2013.pdf
FDA (1997). Ethyl Carbamate Preventive Action Manual. Available at:
https://www.fda.gov/food/chemicals/ethyl-carbamate-preventative-action-manual
Physical Hazards in Food
Potential physical hazards:

1. Glass 5. Stones and rocks


2. Metal 6. Wood
3. Bone 7. Paper
4. Plastic 8. Human and animal hair
Factors Contributing to Foodborne Illness

Contamination

Survival

Growth

Kamala, K., Kumar, V. (2018). Microbial Contamination and Food Degradation. Available at:
https://www.sciencedirect.com/science/article/pii/B9780128115152000019#!
Hazard Analysis Critical Control Point (HACCP)

HACCP or Hazard analysis critical


control point is a management
system in which food safety is
addressed through the analysis and
control of biological, chemical, and
physical hazards from raw material
production, procurement and
handling, to manufacturing,
distribution and consumption of the
finished product

FDA (2018). Hazard Analysis Critical Control Point (HACCP). Available at:
https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-
control-point-haccp#:~:text=HACCP%20is%20a%20management%20system,consumption%20of%2
0the%20finished%20product.
HACCP Principles

1 3 5 7
Establish Establish Document
Analyze
critical corrective ation &
hazards
limits actions records

2 4 6
Establish Establish
Identify
monitoring verification
CCP
procedures procedures
Implementation of Food Hygiene and Sanitation

The main preventive measures to avoid cross-contamination are:


- A clear and effective separation of raw material and cooked
- Proper employee hygiene, clothing and handling practices
- Restricted and controlled traffic or movement about the plant
- Food handling and processing areas and equipment adequately cleaned and
disinfected
- Use of potable water

FAO (n.d). 7 Prerequisites to HACCP. Available at:


http://www.fao.org/tempref/docrep/fao/006/y4743e/y4743e02.pdf
Personnel Hygiene
Nail varnish, false Eating food, An effective
Use clean
nails, watches chewing gums, hand washing
protective
and jewelry consuming tobacco program should
clothing
shouldn't be worn shouldn’t occur be implemented

FAO (n.d). 7 Prerequisites to HACCP. Available at:


http://www.fao.org/tempref/docrep/fao/006/y4743e/y4743e02.pdf

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