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Food Safety Hazards
Food safety hazards of concern may be biological, physical or chemical. In developed countries outbreaks of the following microorganisms and their toxins are most commonly reported: predominantly enteric viruses, a non-typhoidal Salmonella enterica, and Campylobacter spp., followed by staphylococcal enterotoxins, Clostridium perfringens, pathogenic Escherichia coli (particularly enterohemorrhagic pathotypes), Bacillus cereus, Vibrio parahaemolyticus and marine toxins (CDC, 2010; EFSA, 2009). Others include Shigella spp., other pathogenic Vibrio spp., and Brucella spp. These microorganisms may be included also in sporadic incidents where routes of transmission are not determined. Parasitic infections include Giardia lamblia, Cryptosporidium and Cyclospora sp. In regions of poor sanitation and hygiene and in certain endemic regions Hepatitis A virus S. Typhi and pathogenic E. coli, mycotoxigenic fungi and a broader range of parasites may be more important. Other hazards vary depending on the local features such as human and zoonotic disease epidemiology and the presence of toxic animals and plants. Physical hazards (stones, metal, plastic, insects, bone and seeds, etc.) have a greater chance of being undetected in food sold at markets and street stalls compared with packaged food screened by manufacturers. Physical hazards introduced during food handling (Band-Aids, finger-nails, broken glass, etc.) can pass unnoticed at this final stage of the food chain. They can be introduced during food preparation or by consumers when using self-service facilities.
Agricultural and veterinary chemicals, non-approved food additives and accidental contamination with chemicals used for cleaning and sanitization are important, particularly where there is limited control of or regulatory compliance with food safety in primary production and manufacturing and in implementation of safe operating procedures. Allergens are a particular concern in this sector as much of the food is unpackaged and unlabeled making it more difficult to inform the consumer of the entire ingredient list.
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