INTRODUCTION

During the harvesting, processing, shipping, preparing, storing, and serving of food, there are three
major hazards that may be introduced into the food supply, these hazards may be microbiological,
chemical or physical. Microbiological hazard occurs when food becomes contaminated by
microorganisms found in the air, food, water, soil, animals and the human body. Many microorganisms
are helpful and necessary for life itself. However, given the right conditions, some microorganisms may
cause a foodborne illness. While chemical hazards can occur at any point during harvesting, storage,
preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food
contact surfaces and food preparation equipment come into contact with food, the food may be
contaminated by those chemicals. Lastly, physical hazards usually result from accidental contamination
and /or poor food handling practices. Examples include, slivers of glass, human hair, nails, false nails, nail
polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones,
frilled toothpicks. This activity will feature two case studies/research relating to different types of food
hazards. What are the results of the control procedure, and how may these food hazards be reduced.

MICROBIOLOGICAL HAZARD

A review and case study by William H. Sperber entitled “Food Safety in the Home: A Review and Case
Study” wherein he stated that, “This review and case study will provide information for educators and
consumers to make them more aware of the potential foodborne hazards in the home, practical means
of hazard control, and specific control measures that could be established.”

In the review, there are different potential microbiological hazards that has been included and these
are:
 Salmonella and Campylobacter in raw meat and poultry
 Listeria monocytogenes in cooked, ready-to-eat (RTE) meats and soft cheeses
 E. coli O157:H7 in raw ground beef, raw milk and juices, and fresh produce
 Clostridium botulinum in improperly cooled foods, e.g. soups and baked potatoes
 Clostridium perfringens in dressed, roasted poultry and gravies
 Bacillus cereus in improperly cooled, cooked rice and potatoes
 Staphylococcus aureus in custard or creme-filled cakes
Salmonella in pet food Both B. cereus and S. aureus produce heat-stable toxins that survive reheating of
previously cooked foods.

Microbiological risk is one of the hazards in food industry, where the food becomes contaminated by a
microorganisms found in the air, food, water, and even from the human body that can caused different
kinds of illnesses and diseases in concern from handling and serving the food which are typically
untrained and often unaware of its potential hazards.

Elicited from the case study of William H. Sperber, “The Knight Family” it talks about how their
newfound food-handling practices will affect unexpected and mysterious illness from humans’ food
specifically the meals that every individual eats. Growing awareness from the three individuals in this
study provoke to create an analysis regarding to retrospective analysis of previous illnesses. From the
conclusion of Margaret, cooked rice should be consumed immediately and place to an appropriate
temperature because if not it will create a vomiting. Second conclusion from Winston is that if you are
eating/ preparing a meal should follow the according recommended temperature and cooking process.
Lastly, involved to differing extents in the five verities of salmonella illnesses.

The third conclusion identify that we can acquire the mentioned illness from the case study if we use the
same equipment/tool to different food we prepared. That is why home food safety plan is important for
the reason that it can be effectively used to promote the possibilities of improving safe food-handling
practices in our home which is the ultimate link in the food supply chain.

In conclusion, the purpose and relevance of microbiological risk is to understand the interaction
between microorganisms, processes, foods, and human illness. It acts as a comprehensive scientific tool
to identify and manage the risks posed by foodborne microbiological hazards with the objectives of
producing safer food, reducing the numbers of foodborne illnesses, and facilitating our food needs.

 Source: Case Study 4: Food Safety in the Home: A Review and Case Study - Food Safety for the
21st Century - Wiley Online Library

PHYSICAL and CHEMICAL HAZARD

This case study research has been carried out by RIKILT Wageningen University & Research, Institute
within the legal entity Wageningen Research Foundation funded by the Netherlands Food and
Consumer Product Safety Authority (NVWA). (Wageningen, July 2017)

The aim of the current study was to provide an overview of possible chemical and physical hazards in
the poultry supply chain (from farm to retail) and identify the most important chemical and physical
hazards for human health. For these most important hazards, the possible human health effects were
also evaluated. Furthermore, intervention measures for reducing the presence of these hazards were
studied as well as trends that may affect food safety in the poultry chain in the future. The focus was on
broiler meat, but also the meat of other poultry, such as turkey and ducks, was considered if literature
and/or data were available.

Results showed that various groups of chemical and physical hazards might occur in the poultry meat
production chain. Most information was available for broilers and broiler meat, though occurrence data
for several contaminants that are possibly relevant in poultry and poultry meat, specifically brominated
flame retardants, were scarce. Occurrence data for other poultry types, like turkey and duck, were also
scarce. Therefore, it is recommended to allocate research to obtain more information on the presence
of specific chemical hazards in broilers, as well as other poultry types (although volumes for these meat
sources are only a fraction of the total volumes of broiler meat produced in the Netherlands).

In the Netherlands, poultry meat refers primarily to broiler meat (or colloquially chicken). Broiler meat
production occurs in a chain with several consecutive stages, each one with a specialized task. Within
this chain, there is cooperation between breeding companies, farms with broiler breeders, hatcheries,
broiler farms, slaughterhouses, and further processors. In addition, poultry meat is produced from
turkeys and ducks. Moreover, the category of poultry meat includes the meat of laying hens in addition
to broiler meat. According to the former Dutch Product Boards for Livestock, Meat and Eggs (PVE)1 the
distribution of poultry meat production in the Netherlands is approximated as such: broiler (90%),
turkey (3%), duck (2%), and chickens/roosters, i.e. laying hens and broiler breeders, (4%) (Dutch Product
Boards for Livestock, 2013). Below, the Dutch broiler meat supply chain and market are described in
further detail. (Wageningen, July 2017)

In order to indicate the incidence of possible hazards, monitoring data were analyzed. The product
category poultry meat and poultry meat products were analyzed, and specific hazards related to
chemical and physical hazards were identified. In addition, the product category meat and meat
products (other than poultry) were investigated in a similar fashion for specific products including
chicken, turkey, duck, quail, guinea fowl, and pheasant. Furthermore, data from the Dutch national
monitoring program on chemical contaminants in food and feed were retrieved. These data are stored
in the KAP database, a database that is part of a Quality Program for Agricultural Products, which
involves extensive cooperation between the Dutch government and agribusiness.

CHEMICAL HAZARD

Chemical hazards could undeniably be acquainted throughout the chain and end up in poultry meat or
similar products. At primary production which is the farm level, contamination of poultry could most
likely occur due to the usage of contaminated feed and water or it could be, the uptake of chemical
compounds from the environment itself. Most probably through the administration of veterinary
medicines, the residues of pharmacologically active substances may also be present in meat.

Biocides can be resulted to further processing that is being contaminated all throughout the progress.
Such as, residues from agents used for cleaning the slaughtering and processing lines. Food additives
may be used in processed poultry products. Fraud is another cause of contamination which is more
likely to occur at various stages along the chain. Previous cases of food fraud in poultry have been
reported in the UK; this entailed diverting unfit poultry meat into the food chain, for example-by
bleaching, or illegally repackaging and selling poultry meat that was unknown in the origin. Poultry
meats that are injected with veterinary medicines for treatment may also cause residues of
pharmacologically active substances. There are also feeds that may be contaminated with amongst
others, various persistent organic pollutants, heavy metals, mycotoxins, plant toxins and/ or pesticide
residues.

The study provided a table that gives an overview of possible chemical substances that may enter into
the poultry meat chain during primary production and further processing; the column “hazard category”
refers to the group of chemical hazards. The column “hazard types” indicates the most likely
hazards/hazard groups within each category, possibly relevant for poultry meat.

Hazard category Hazard types Source of contamination

Primary production
Dioxins and Polychlorinated dibenzo-p-dioxins (PCDDs) Environment, soil, air, water, feed,
polychlorinated biphenyls Polychlorinated dibenzofurans (PCDFs) residues of wood and derived
(PCBs) Polychlorinated biphenyls (PCBs) productions, clay materials, bedding
materials
Brominated flame Polybrominated diphenyl ethers (PBDEs) Environment, biota, feed, as flame
retardants Hexabromocyclododecanes (HBCDDs) retardants found in plastics, textiles,
electronic castings, circuitry (PBDEs)
and construction, packaging materials,
as well as textiles (HBCDDs).
Perfluoralkylated Perfluoroctanesulfonacid (PFOS) and perfluor octanoic Environment
substances acid (PFOA)
Heavy Metals Arsenic Environment, soil, air, water, feed.
Cadmium
Lead
Mercury
Mycotoxins Aflatoxins (B1, B2, G1, G2) Feed, forage, stored grains, cereal
Fumonisin (B1) grains.
Ochratoxin (A)
Trichothecenes: Deoxynivalenol (DON), Nivalenol, T-2
and HT-2 toxins
Zearalenone
Plant toxins Pyrrolizidine alkaloids (PA) and many others Feed
Pesticides Acaricides Environment (e.g., housing), soil, air,
Avicides water, feed.
Fungicides
Herbicides
Insecticides
Microbiocides
Rodenticides
residues and metabolites Anthelmintics Medicated through drinking water or
of pharmacologically Antibacterials and Antibiotics (e.g., including feed, recirculation via poultry litter
active substances and prohibited compounds like chloramphenicol,
feed additives nitroimidazole, and nitrofurans and metabolites like
semicarbazide)
Anticoccidials
Antiparasitics (e.g., organophosphorus compounds)
Non-steroidal anti-inflammatory drugs (NSAIDs)
Prohibited substances (e.g., growth promoters,
steroids)
Others (e.g., olaquindox and carbadox (quinoxalines)
Further processing
Food additives and Coatings or seasonings for poultry products, dyes. Poultry processing
enzymes Enzymes for forming manufactured meat products.
Biocides Cleaning agents and disinfectants (e.g., chlorine in Equipment
counter current chillers
Packaging materials Migration substances like dipheylbutadiene (DPBD), Packaging materials (plastics and
benzene (from polyester), and oligomers (from epoxy resins)
poly(ethylene terephthalate) (PET) trays).
Processing contaminants Heterocyclic amines (HCAs) Poultry processing
Polycyclic aromatic hydrocarbons (PAHs)
Other potential control measures listed for general from William H. Sperber’s, Food Safety in the
Home: A Review and Case Study.

It is said that there are factors that can introduce potential hazard into a food or prepared food and that
is caused by several environmental factors including the presence of pets and infants in the household,
and also bad hygiene. For example, a cutting board used to prepare raw poultry can contaminate fresh
salad ingredients with Salmonella or Campylobacter if it is not properly washed after being exposed to
the raw poultry. It is important to take note that we need to maintain a clean kitchen or workspace area.
The study also shows that they have listed and researched potential control measures; several common-
sense practices, and principal control measures.

Several common-sense practices will minimize the possibilities of a foodborne illness originating in the
home, but they are not always easy to implement:
 Use clean (potable) water for preparing foods, especially when rehydrating foods such as dried
milk for consumption without heating. In many regions, limited access to potable water is a
major public health issue.
 Clean and disinfect bottles used for infant feeding before filling with properly heated milk or
infant formulas.
 Maintain allergen controls if a family member has a food allergy. Be aware of food allergies that
visitors may have.
 Do not store toxic chemicals in the kitchen or in other areas where foods are stored.
 No pets are allowed on tables or countertops.
 Cross-contamination control, e.g. hand-washing and separate utensils for raw and cooked food
handling.

The principal control measures available to ensure food safety in the kitchen are refrigeration, heating
by cooking, baking or frying, sanitation and personal hygiene (Marchiony, 2004).

REFRIGERATION
  Perishable foods should be refrigerated at 4◦C or below as soon as possible, or within 2 hours of
purchase. Attention should be given to the product’s recommended shelf-life date so that it
would be consumed before spoilage could occur.
 Care must be taken to promptly refrigerate leftover foods in order to prevent the growth of
spoilage or pathogenic micro-organisms.
 A very good, and widely taught, guideline for holding foods is that cold foods should be stored at
or below 4◦C and hot foods should be stored at or above 60◦C to prevent the growth of
pathogens.
 Leftovers should be placed directly into refrigeration at 4◦C within 2 hours of serving; it is not
recommended to cool foods at room temperature before refrigeration.
 Large quantities of food that would require many hours to reach refrigeration temperature
should be divided into smaller portions so that they will be properly chilled within several hours.
Leftovers should be reheated to 74◦C, if necessary, and consumed within 2 days of refrigerated
storage.
 Refrigeration temperatures should be verified periodically with a reliable thermometer.

HEATING
Food handling methods, particularly cooking and roasting temperatures, should be monitored. When
preparing processed meals for home consumption, the manufacturer's label recommendations for
cooking, baking, microwaving, or frying the product should be followed.
 71◦C – raw ground beef, beef and pork
 74◦C – raw ground poultry, leftover foods
 82◦C – whole poultry or pieces

SANITATION AND PERSONAL HYGIENE

Regularly clean and sanitize kitchen counters every before and after the preparation and cooking
process. To eliminate the causes of contamination or hazard within food, here are some tips or key steps
to prevent such issues:
 Clean – keep yourself and work areas clean
 Separate – keep raw meat and other raw animal products away from other foods
 Cook – always properly cook and prepare foods
 Chill – store foods appropriately both before and after cooking

POTENTIAL CCP’s IN THE HOME

Moreover, some control measures could be established and monitored as critical control points (CCPs)
in the home kitchen. Simple but effective CCPs could be established in each home kitchen to create
awareness of potential hazards and their means of control. Examples of home CCPs and control
measures include the following:
 Controlled refrigeration temperatures.
 Controlled cooking temperatures.
 Removal of target allergens when susceptible individuals are known or expected to be present.
 Preventing consumption of raw milk and raw purchased juices, raw cake batter and unbaked
cookie dough.
 Restricted or prohibited consumption of certain types of food by immunocompromised
individuals. For example, pregnant women should not consume soft or surface-ripened cheeses,
pre-cooked RTE meat and poultry products, unless the latter have been reheated to 74◦C before
consumption.
References:
 Case Study 4: Food Safety in the Home: A Review and Case Study - Food Safety for the 21st
Century - Wiley Online Library
 Food and Kitchen Hygiene : OSH Answers (ccohs.ca)