KEAMANAN PANGAN

FOOD SAFETY
 Food poisoning -
Kasus Keracunan makanan massal
Suatu ketika
• sejumlah besar murid beberapa sekolah dasar terpaksa dibawa ke
puskesmas,
• setelah mengkonsumsi makanan jajanan yang dibagikan oleh guru-
guru mereka secara gratis,
• beberapa murid yang lebih parah keadaannya harus ditangani di
rumah sakit.
 Poisonous natural foods

• Di alam terdapat makanan yang secara alami mengandung zat

racun, misalnya jamur tertentu.
• Berbagai racun yang berada di lingkungan dapat mencemari
makanan, mis. ikan-ikan di sungai yang tercemari zat kimia asal
buangan industri
Jamur beracun
• Amanita phalloides accounts for
the majority of fatal mushroom
poisonings worldwide.
 an unidentified hazard
in the early stages of the food production process
can cause devastating effects in later stages.
Foodborne illness =
foodborne disease = food poisoning
any illness resulting from the food spoilage of contaminated food

pathogenic bacteria, viruses, or parasites that contaminate food

 toxins such as poisonous mushrooms and various species of beans

that have not been boiled for at least 10 minutes.
 Pencemaran toksin ke dalam makanan -

• natural accident
(such as contamination of fish or shellfish with toxins from
dinoflagellate organisms in plankton);

• fungal spoilage leading to the production of mycotoxins in the food;

 Pencemaran toksin ke dalam makanan -

Contamination of food leading to food poisoning can occur as a result

of the way in which the food is handled and prepared (see Food
Hygiene).
• during agricultural processing (for example, pesticide residues) or
• During food processing (such as accidental contamination with
industrial chemicals).
food safety risk analysis
 food safety risk analysis

With risk analyses

• food safety systems can be strengthened
• food-borne illnesses can be reduced.
• Food safety risk analyses focus on major safety concerns in
manufacturing premises—not every safety issue requires a formal risk
analysis.
 food safety risk analysis

Food safety risk analyses

focus on major safety concerns in manufacturing premises

not every safety issue requires a formal risk analysis.

the objective of food safety risk analysis
A food safety risk analysis is essential
• to produce or manufacture commercial food of high quality
• to comply with international and national standards and market
regulations.

to ensure safety and protect public health

The major causes of food contamination
(i) Inadequate cooking of contaminated raw food, and
inadequate reheating of cooked food,
 so that the temperature is not sufficiently high to kill the bacteria.
(ii) Keeping cooked food at temperatures that favour the growth of
bacteria.
 Bacillus cereus is a special problem because it forms spores that are
relatively resistant to heat, and these spores are commonly found on cereal
grains.
If cooked rice is kept warm, as often occurs in take-away restaurants, the
spores germinate and the organism multiplies, producing its toxin.
(iii)  (iv)
The major causes of food contamination

(iii) Cross-contamination between raw and cooked food.

 This is commonly a problem in domestic food preparation, but may
also occur, sometimes with dramatic effects, in industrial food
processing.
In one incident in the United States in 1994, some 224,000 people were
infected with Salmonella as a result of pasteurized ice cream being
carried in tankers that had previously been used to transport
unpasteurized egg contaminated with Salmonella enteritidis.
(iv) Poor personal hygiene in food handlers.
Lightly FOOD POISONING
the common forms of food poisoning lead to
 diarrhoea,
 vomiting, and
 intense abdominal pain,

but the condition is self-limiting,

and the infection will normally clear within a few days.
TREATMENT OF SEVERELY FOOD POISONING

 If the symptoms of food poisoning persist not more than 3 days , 

the treatment should consist solely of oral rehydration fluid
(a sugar and salt solution),
======================================================
 if the symptoms persist for more than 4-5 days, or the diarrhoea is
bloodstained,
in which case antibiotics are recommended (and especially cotrimoxazole).
=========================================
For people travelling in regions where travellers’ diarrhoea is common, WHO
advises against the prophylactic (preventative treatment)
 Food chemistry

the study of chemical processes and interactions of all biological and

non-biological components of foods.

This discipline also study

how products change under certain food processing techniques
ways either to enhance or to prevent them from happening.
 bromatology
Bromatology known as food science
a field of study that combines the science of biology, physics and
chemistry
to study the nature of food.

==============
Its guiding principle is
• to ensure quality in processed food.
food biochemistry

The food biochemistry studies the composition of food:

the type of carbohydrate, protein, fat etc that are present in such food.
The food scientists

• The food analyst carry out proximates to ensure that the consumer gets
what he really is paying for.
• The food nutritionists formulate diets using local raw materials. They also
help to curb the issue of food insecurity.
• the food microbiologist studies each food properties, their agent of
spoilage, and provides a preservation means.
• The food technologist that designs machine using the appropriate material
as regards to the type of food.
• the food biotechnologist who are also called genetic engineers. They
manipulate the genes of crops to obtain a desired trait in such product.
 the duty of the food scientists

• to ensure that the required quality of semi processed food are kept
and

• to ensure that the consumer's health is protected whilst consuming

such product.
The major focus in bromatology
The major focus in this field is
• to help in having a food secured nation by
• reducing spoilage in our crops,
• creating variety of processed food using these crops,
• providing means of preservation and many other aspects.
biological components of food

• The biological components of food include such items as

meat, poultry, lettuce, beer, milk and many others
its main components
o carbohydrates,
o lipids, and
o Protein
but it also includes areas such as water, vitamins, minerals, enzymes, food
additives, flavors, and colors.

.
Food microbiology

Food microbiology is
• the study of the microorganisms that inhabit, create,
or contaminate food,
• the study of microorganisms causing food spoilage
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Cronobacter spp
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
nonpathogenic microorganism in foods

 "Good" bacteria, such as probiotics, are becoming increasingly

important in food science.
 microorganisms are essential for the production of foods such
as cheese, yogurt, bread, beer, wine and, other fermented foods.
Food substitution & food preservation

• Food substitution refers to the replacement of ingredients in a food

product, especially for cost reduction. Food substitution is also used
to reduce fat, sugar, or calories from a product while maintaining
similar shape, texture, color, or taste

Food preservation

• Food preservation involves the causes and prevention of quality

degradation
 food safety risk analysis
 focus on major safety concerns in manufacturing premises—
 not every safety issue requires a formal risk analysis.
Risk analysis
"A process consisting of three components:
• risk management,
• risk assessment, and
• risk communication-
A food safety risk analysis
• to produce or manufacture high quality goods and products to ensure
safety and protect public health, and also
• to comply with international and national standards and market
regulations.
===================================
• With risk analyses food safety systems can be strengthened and food-
borne illnesses can be reduced.
•
food safety risk assessment
 "The scientific evaluation of known or potential adverse health
effects resulting from human exposure to foodborne hazards.“
• risk assessment in relation to food safety is that it should be rooted in
scientific data.
• Sources of data should be assembled in a systematic manner and
should stem from valid scientific studies and communities across the
world.
Risk management

Risk management is
• "The process of weighing policy alternatives, considering risk
assessment and other factors relevant for the health protection of
consumers and, if needed, selecting appropriate prevention and
control options."
 Risk assessment
consisting of the following steps:
(i) hazard identification,
(ii) hazard characterization,
(iii) exposure assessment, and
(iv) risk characterization.[