SEAFOOD TOXINS

Some fish and shellfish can become poisonous.For example ,mussels and clams can become toxic when they eat or filter poisonous types of plankton( microscopic plants and animals) found in water.However ,this and most other marine toxins are not destroyed by cooking.This is why you should never eat shellfish during a "red tide"

 Scombroid Poisoning is common cause of seafood illness.It occurs when fish such as mahi mahi ( dolphinfish) ,tuna ,mackerel,bluefish and amberjack are not properly refrigerated and begin to spoil.However ,not much spoilage is needed to produce scombroid toxin in fish meat.This is another reason why your best protection is to buy seafoods from a reputable dealer. The spoilage process taht produces scombroid toxin happen in fish that have high amounts of the amino histidine in their tissue.If these fish are not refrigerated quickly when they are caught, histidine is change to histamine.This is the same toxin that causes symptoms in an allergy attack.

 

Symptoms occur within minutes to 2 hours of eating the fish and last from 4-6 hours to 1-2days.The first symptoms are very similar to an allergy attack.Symptoms include redness of the face, sweating ,burning feelings in the tongue and mouth,dizziness,nausea and headache.Later symptoms are rashes,hives and diarrhea.Unfortunately, you cannot smell any difference in fish that have scombroid toxin,and the toxin cannot be destroyed by freezing,cooking,smoking,curing or canning.

 

 Ciguatera Poisoning also one of the most common causes of seafood poisoning.The toxin is not produced by the fish but from what the fish eats.This is another toxin that is not destroyed by cooking ,freezing or canning.Symptoms usually occur 4 to 8 hours after eating the fish include weakness and nervous system disorders.Symptoms can last a long time because the toxin persists in body fat.Remember to buy your fish from reputable dealer!

 

PLANT TOXINS

 Plant which are poisonous include water hemlock,fava beans, rhubarb leaves and jimpson weed.Mushrooms used in food establishments must be from an approved source because of the difficulty in judging between safe and unsafe varieties.

OMG! this one is the most infected plant..kah..kah..kah

Bacterial Food Intoxication

Food intoxication occurs when a toxin is already present in the food at the time it is eaten.These illness are caused by certain bacteria with this special ability.

 Staphylococcus aureus - cause by toxin produced by the Staphylococcus miroorganism. Found on the skin, nose,and mouth.Easily transmitted by sneezing ,coughing,scratching skin and touching hair. Employees with severe cuts,wounds or burns must make properly bandaged and that an effective barrier,such as a disposable glove,is worn when handling food.Employees with infected cuts,burns or boils should be excluded from all food handling ( not even with gloves) and warewashing (dishes,utensils,pans etc).Staph is also unique because it can grow on foods with high amounts of sugar (custard, dessert) and salt.Once staph produces the toxin, it cannot be destroyed by cooking or reheating! .However ,the growth of this bacterium and its toxin can be reduced by:

•  Keeping potential hazardous foods below 41F or above 140F
• Not allowing foods to remain at room temperature
• Moving foods through the danger zone quickly
• Cooling foods in shallow pans

 Symptoms of this intoxication appear quickly, usually within 2 to 4 hours and include nausea, severe vomiting,diarrhea, cramps,chills, sweating, headache and severe fatique.The effects of staph food poisoning last for 1 to2 days.

 Bacillus Cereus -  It is one of a group of bacteria that can form
spores.These spores allow bacteria to survive when there is not enough water and food. Typical cooking temperatures do not kill spore-forming bacteria.This is why PROPER COOLING and HOT-HOLDING are very critical for the control of this and many other foodborne bacteria!Nearly all cases of B.cereus food poisoning are traced to cooked rice that has been improperly cooled or hot-held.Other foods,such as potatoes,pasta,green beans, vegetable sprouts and dry spices, may contain this microorganism. Many cases have been caused by cooking rice,then leaving it in the cooker at room temperature for more than 4 hours.Under these condition, B.cereus can produce a toxin that enters the rice and causes a foodborne illness. Proper refrigeration and hot-holding solves this problem.Also,keeping dry food products away from moisture will help. Symptoms of the illness begin from 1 to 16hours after the contaminated product is eaten and include nausea, vomiting and diarrhea.

 

Common cause of Foodborne Illness

When people speak of foodborne illness ,it can be either a food infection or a food intoxication.A foodborne infection is cause by eating live harmful microorganisms that multiply in the body and cause disease.You normally do not know you are sick for 1 to 2 days while the bacteria are multiplying in your body.

 Another type of foodborne illness is foodborne intoxication. In this case,bacteria have already produced a toxin in the food before eaten. This way staph food poisoning happens so fast .Symptoms usually occur withn 1 to 6 hours, and include nausea ,vomiting, diarrhes and intestinal cramps.Botulism is a foodborne intoxication and is one of the deadliest foodborne diseases known.

 The most common microorganisms that cause foodborne illness are:-

 Bacterial Food Infection

Salmonella -   They are found in the intestines of many people as well as in other animals.They also live  in many other cold blooded animals. Salmonella can also found in poultry,red meats,shellfish and egg. They usually get on these food in the slaughterhouse. Under right conditions (on potentially hazardous foods)     salmonella bacteria can grow rapidly and cause salmonellosis. Dishes that      are prepared from these foods such as chicken salad , egg salad or egg custards have been known to cause salmonellosis.      Salmonella can also contaminate foods during processing either before or after they are purchased.Cross contamination from poor personal hygiene on the part of food worker and failure to work with clean,sanitized cutting boards, equipment,cloths and utensils, can also cause salmonella infection.Salmonellosis begin with 12 to 36 hours after contaminated food has been eaten.Nausea,vomiting, cramps and fever are symptoms of the illness.Salmonellosis can cause death in a person with a weak immune system or in an elderly person.  

Shigella is also found in the intestine of humans.Most foodborne illness caused by this organism result from not washing your hands after using the rest room and then touching a food that will not be cooked.This can cause shigellosis. It can be killed easily by cooking , however  it is usually transmitted by prepared foods, such as potato,tuna, turkey and macaroni salads,gravies and milk products. Symptoms usually begin from 6 to 72 hours after food is eaten and include diarrhea,fever, chills and dehydration.

Escherichia Coli (E-Coli) is found in the intestines of all humans and warm blooded animals.This is why public health agencies use the presence of E-Coli to determine when human or animal waste has contaminated food or water.Although most types of E-Coli do not cause illness,some can cause serious diseases.Symptoms of E-Coli illness are severe diarrhea, cramping and dehydration.The illness can occur within 12 to 24 hours after contaminated food is eaten.Thorough cooking and reheating ,good sanitation and refrigeration at 41F or below are important control measures.

Yersinia is a bacteria taht causes yersiniosis. It is found in the intestines of animals and humans.After a food is contaminated by yersinia,the bacteria continue to multiply even at tempretures below 41F.However through heating will destroy it.THIS IS WHY REHEATING FOOD TO 165F IS VERY IMPORTANT !. You can prevent yersinia contamination through proper handwahing ,safe food handling practices and cooking at the required temperature. The symptoms of yersiniosis appear 3 to 7 days after the contaminated food is eaten and include fever, headache, nausea, abdominal pain and diarrhea.

 Listeria bacteria can cause listeriosis in animals and humans.They are found EVERY WHERE. Its naturally found in soil,water ,animal feed and in the intestines of humans and animals.They are also found in meat,unpasteurized or improperly pasteurized milk products ( such as soft unpasteurized cheeses), and vegetables grown in contaminated soil. They can grow even in refrigerator set at 41F also can be found in moist places in walk in cold rooms and refrigerator. The best way to prevent listeria is to keep all storage areas DRY and CLEAN.Symptoms might include sudden onset of fever,chills, headache,backache,abdominal pain and diarrhea.


Campylobacter Fetus Jejuni is frequently found in beef, pork, lamb ,poultry,unpasteurized milk, and sometimes in contaminated raw vegetables. Symptoms usually occur within 2 to 10 days and include abdominal pain,nausea,fever and headache.Bloody diarrhea is common and the symptoms may last from 2 to 7 days.

 Vibrio Parahaemolyticus is a common bacterium which thrives in seawater.It is a natural part of seawater and is caused by pollution. Seafoods that carry V.parahaemolyticus include oysters,shrimp and blue crabs.

The disease is typically transmitted by cross contamination where cooked products are contaminated with seawater,raw seafood, or contaminated hands.It can multiply every 9 minutes,compared to 20 minutes for most other bacteria.Therefore, if cross contamination occurs, it can multiply to very high and dangerous levels in a very short period of time. Symptoms usually include abdominal pain, diarrhea, nausea and vomiting within 12 hours after eating the contaminated food.The disease lasts 2 to 5 days.

INFO: Source of Hazards

Food can be contaminated biologically,chemically and physically.Biological contamination is cause by harmful bacteria,viruses and parasites.Chemical contamination is caused when substances such as cleaning compounds, food additives or pesticides get into food.Physical contamination is caused when hair ,glass,metal shavings,broken objects,dirt,etc, get into food.

Biological contamination.

  Most foodborne illnesses are caused by microorganisms (such as bacteria,viruses and parasites) that come from people who handle food improperly and from microorganisma that are already on the food when you receive it.   If food is not handled properly, such as being left in the danger zone (41 to 140F) for too long or not being cooked to the correct temperature,bacteria that cause foodborne illness can quickly multiply to high level in the food.  4 types of microorganisms cause biological contamination in foods: Bacteria, viruses, parasites and fungi

 Chemical contamination

   If not properly handled, food products,equipment and preparation areas can all be contaminated by chemical substances.Most reported chemical contamination is associated with substances such as food additives and preservatives,pesticides,toxic metals and toxic cleaning products.Symptoms of chemical food poisoning can occur within seconds of ingesting the chemical.Initial symptoms include vomiting and diarrhea.


Physical Contamination

  Physical contamination occurs when objects such as glass,hair,nails,jewelry,metal fragments or even dirt become mixed with food.The use of broken or worn utensils and equipment can be source of physical contamination in foods. Improper ventilation and poorly maintained facilities can contribute to direct physical contamination .If you do not regularly clean your kitchen vents,they can blow objects into the food (for example,large amounts of fungal spores,hair, dirt,etc). Improperly maintained plumbing pipes,such as those in walk in cold rooms,can also drip contaminated substances (for example, water, fungi ,metal ,paint ,dirt, etc)

Cross Contamination
 
  Contaminated or uncooked raw foods can cause harmful microorganisms to be passed to safe foods and cause a foodborne illness.This is called cross-contamination.For example,cross-contamination occurs when juice from raw food items,such as meats,poultry and seafoods,touch or drip onto cooked foods. Cross contamination  also occurs when food contact surfaces (such as cutting boards) are not kept clean and sanitized.
   Also,although theyare not necessarily hazardous foods,vegetables and fruits can also carry bacteria that come from the soil and cross contaminate foods with diseasa causing micrpprganisms.For example ,if you use a cutting board to cut up fruit or vegetables, you must clean and sanitize the board and knife before they touch other cooked foods.If not, you could be cross contaminating the food preparation surface with a microorganism called CLOSTRIDIUM PERFRINGENS.
  Another example of possible cross contamination occurs when raw chicken is trimmed on a cutting board,fried in a pan ,then returned to the unsanitized cutting board to be cubed.In this way you have contaminated your cooked (safe) chicken with bacteria from the raw chicken.

 Remember that all raw products can carry harmful bacteria and that cross contamination is one of the major causes of foodborne illness