Three Types of Foodborne Contaminants 3-2 Biological Chemical Physical.

Three Types of Foodborne Contaminants

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Biological

Chemical

Physical

Biological Toxins

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May be produced by pathogens found on food

May occur naturally in plants or animals

May occur as a result of an animal’s diet

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Seafood ToxinsIllness: Ciguatera poisoning

Toxin: Ciguatera toxin

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Seafood Toxins continuedIllness: Ciguatera poisoning

Toxin: Ciguatera toxin

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Seafood ToxinsIllness: Shellfish poisoning

Toxin: Varies

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Seafood Toxins continuedIllness: Shellfish poisoning

Toxin: Varies

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Seafood ToxinsIllness: Scombroid poisoning

Toxin: Histamine

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Seafood Toxins continuedIllness: Scombroid poisoning

Toxin: Histamine

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Plant ToxinsSome plants are:

Toxic when raw, but safe when cooked Red kidney beans

Fava beans

Naturally toxic Rhubarb leaves

Apricot kernels

Water hemlock

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Mushroom ToxinsPresent in certain varietiesof wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

Types of Chemical Contaminants

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Toxic metals Pesticides Cleaningproducts

Pesticide photo courtesy of the National Pest Management Association

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Utensils or equipment containingtoxic metals are used to prepare food(especially acidic food)

Carbonated beverage dispensersare installed improperly

Toxic MetalsToxic metal poisoning can occur when:

Chemicals

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Should only be applied by a licensed pest control operator (PCO)

Wrap and store food prior to application

Pesticides

Store away from food, utensils, and equipment

Follow manufacturers’ directions for using them

Label them properly if they are transferredto new containers

Do not store food this way

Accidental Introductionof Foreign Objects

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Metal shavings

Staples

Glass

Naturally Occurring Objects That Pose a Hazard

Bones

Fingernails

Hair

Bandages

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Common Food AllergensMilk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts

Symptoms of an allergic reaction include:

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Itching in and around the mouth, face, or scalp

Tightening in the throat

Wheezing or shortness of breath

Hives

Swelling of the face, eyes, hands, or feet

Gastrointestinal symptoms

Loss of consciousness

Death

To protect guests with food allergies:

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Be able to identify menu items containing potential allergens

If you are not sure if a guest’s selection is allergen-free, urge them to order a different item

Ensure that tableware and utensils used to prepare the guests’ food are allergen free

Prepare menu items as simply as possible

Which of these food itemsare common allergens?1. Eggs

2. Peanuts

3. Beef

4. Bean sprouts

5. Shellfish

6. Milk

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