SYSTEM OF FOOD SAFETY

SESSION 2
BIOLOGICAL HAZARDS, THEIR SIGNIFICANCE AND
CONTROL

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF ENGINEERING
2015
 Learning Outcome

• Understand the Biological hazard in foods

• Understanding the significance of biological
Hazards in Foods
• Understand the source of Biological hazards
• Understanding control measures for
Biological hazards
 Road Map to Understand • Kelayakan Sarana
Food Safety System Produksi,
• Hygiene &
Prerequisite
Sanitation
Programs (SSOP)
• Pest Control)

Understanding • 12 Tasks,
FSMS (HACCP)
Hazards in Foods Risk • 7 Principles
• Biological Risk • CCP/OPRP
Management
• Chemical Traceability
• Physical
• Sampling
• Hazard
Analysis
Techniques
 CLASSIFICATION OF FOODBORNE
DISEASES AND ETIOLOGIC AGENTS
 CLASSIFICATION OF FOODBORNE
DISEASES AND ETIOLOGIC AGENTS
 CLASSIFICATION OF FOODBORNE
DISEASES AND ETIOLOGIC AGENTS
 Bacteria
Viruses
Biological Protozoans
Hazards Parasites
Helmints

Prion
 CLASSIFICATION OF FOODBORNE
DISEASES AND ETIOLOGIC AGENTS
 CLASSIFICATION OF FOODBORNE
DISEASES AND ETIOLOGIC AGENTS
 Bakteria Patogen yang dapat bertahan hidup di tanah

Pathogen Ancaman Bagi Kesehatan

Bakteri
Clostridium botulinum Menghasilkan toksin botulinum yang mematikan
Campylobacter jejuni Campylobacteriosis, disentri, diare berdarah
Strain tertentu menghasilkan toksin yg berbahaya dan
Escherichia coli
mematikan
Listeria monocytogenes. Literiosis, dapat mematikan
Pseudomonas aeruginosa Infeksi saluran pencernaan. Pathogen Oportunistik

Salmonella spp Salmonellosis, Tifus

yersiniosis, demam, sakit perut, diare berdarah, dapat
Yersinia enterocolitica
mematikan
Shigella spp. Shigellosis, diare, demam, muntah2

S. Jeffery and W.H. Van Der Putten (2011) Soil Borne Human Diseases. European Commission Joint Research Centre Institute for
Environment and Sustainability.
 Bakteria Patogen yang dapat bertahan hidup di tanah

Pathogen Ancaman Bagi Kesehatan

Bakteri
Clostridium botulinum Menghasilkan toksin botulinum yang mematikan
Campylobacter jejuni Campylobacteriosis, disentri, diare berdarah
Strain tertentu menghasilkan toksin yg berbahaya dan
Escherichia coli
mematikan
Listeria monocytogenes. Literiosis, dapat mematikan
Pseudomonas aeruginosa Infeksi saluran pencernaan. Pathogen Oportunistik

Salmonella spp Salmonellosis, Tifus

yersiniosis, demam, sakit perut, diare berdarah, dapat
Yersinia enterocolitica
mematikan
Shigella spp. Shigellosis, diare, demam, muntah2

S. Jeffery and W.H. Van Der Putten (2011) Soil Borne Human Diseases. European Commission Joint Research Centre Institute for
Environment and Sustainability.
 • Two major categories: (1) viral
gastroenteritis and (2) viral
Viruses
hepatitis
• Viruses are responsible for the
largest number of cases of
seafood-borne diseases and is in
particular associated with raw
(under-cooked) molluscan
shellfish.
• The largest outbreak of food-
borne disease ever to be recorded
was an outbreak of Hepatitis A in
Shanghai, China, in 1988 where
more than 290 000 people were
infected by eating clams harvested
in a sewage polluted area
Toxico-Infection vs Intoxication
Toxico-infection is caused when a
pathogen is consumed and then
proceeds to produce a toxin in the body
that results in illness. This is in contrast
to intoxication where the toxin is
produced on the food and then ingested
Virus Associated with seafood- Comment
borne disease
Norwalk-like Frequently Cause gastroenteritis

Hepatitis A Frequently Hepatitis A

Hepatitis E Not documented Cause of enteric non-A and

non-B hepatitis. Outbreaks
associated with drinking water
Astrovirus astrovirus from oysters few food-borne cases
were suspected
in one outbreak
Rotavirus not documented isolated from sewage

Adenovirus not documented isolated from sewage and

seafood

http://www.fao.org/docrep/006/y4743e/y4743e0b.htm#TopOfPage
MPI and FSANZ recommend
cooking food

85°C for 1 minute to

inactivate hepatitis A
virus

but the extent of virus

inactivation is influenced by
the food matrix.
Protozoa (bahasa Yunani: Protos— Pertama
dan bahasa Yunani: Zoon— Hewan) Protozoans
Terutama Toxoplasma gondii
Protozoan
Toxoplasma Gondii

Life cycle of toxoplasma gondii

Undercooked meat and soil contaminated with cat feces are the major
sources of infection.
 Helmints
Cacing parasit
Flukes (Trematodes)
Adult flukes are leaf-shaped flatworms. Prominent oral and ventral
suckers help maintain position in situ. Flukes are hermaphroditic
except for blood flukes, which are bisexual. The life-cycle includes a
snail intermediate host.

Tapeworms (Cestodes)
Adult tapeworms are elongated, segmented, hermaphroditic
flatworms that inhabit the intestinal lumen. Larval forms, which are
cystic or solid, inhabit extraintestinal tissues.

Roundworms (Nematodes)
Adult and larval roundworms are bisexual, cylindrical worms. They
inhabit intestinal and extraintestinal sites

https://www.ncbi.nlm.nih.gov/books/NBK8282/
 Helmints
Parasite Geographical distribution
Nematodes or round worms
Anisakis spp. Worldwide
Gnathostoma spp. Worldwide
Capillaria philippensis The Philippines
Angiostrongylus spp. Worldwide
Cestodes or tape worms
Diphyllobothrium spp. Worldwide
Trematodes or flukes
Clonorchis spp. South East Asia
Opisthorchis spp. South East Asia, Eastern Europe
Heterophyes spp. Worldwide
Paragonimus spp. Worldwide
Metagonimus yokagawai Asia, Egypt
Helminths (cacing)

Eggs of helminths
 Anisakis

Life-cycle of Anisakis species.

Anisakiasis is a gastrointestinal parasitosis caused by the larval stages of
anisakid nematodes
Anisakiasis is a human parasitic
infection of the gastrointestinal
tract caused by the consumption
of raw or undercooked seafood
containing larvae of the
nematode Anisakis simplex. It is
frequently reported in areas of
the world where fish is consumed
raw, lightly pickled or salted.
Development of better diagnostic
tools and greater awareness has
led to more frequent reporting of
anisakiasis.
 Angiostrongylus is a
parasitic nematode
that can cause severe
gastrointestinal or
central nervous
system (CNS) disease
in humans,

From undercooked snails

contaminated water and
vegetables etc.

Life cycle of Angiostrongylus sp.

 FLUKES
(Cacing)

Clonorchiasis

Manusia
terinfeksi
melalui
makanan ikan
tawar mentah
yang
mengandung
kista cacing
tersebut.
 PRION
Protein Prion (PrP)
Small size of protein
molecule with ability to
replicate like viruses

Bovine Spongiform
Encephalopathy (BSE) or
Mad Cow.
 How to Control The Hazards

Any action or activity that can be used to

prevent or eliminate a food safety hazard or
reduce it in an acceptable level.

Codex (2OO9)

High Risk Control Low Risk

 Temperature Zone

Bakteri
Makanan Panas dimatikan

Zona Temperatur Bakteri

Berbahaya Tumbuh

Makanan Dingin
Bakteri Tidak Tumbuh
Makanan Beku

http://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/temp_danger_zone.pdf
 Understanding Time – Temperature Zone
Bahaya dan risiko menurun
(Semakin Tinggi Temperatur semakin
rendah risiko bahaya) Bahaya dan
risiko tinggi
(tetapi umumnya
makanan
dibuang karena
Bahaya dan Bahaya sudah
Temperatur oC

risiko dan membusuk dan

menurun risiko tidak layak
tertinggi Bahaya konsumsi)
dan risiko
tinggi

Bahaya dan
risiko
semakin
menurun

Frank L. Bryan, (2004) The “Danger Zone” Reevaluated. Food Safet Magazine. (on-line). http://www.foodsafetymagazine.com/magazine-
archive1/februarymarch-2004/the-danger-zone-reevaluated/ Jam
 Suhu Minimum
Bakteri Pathogen
Pertumbuhan (oC)

Bacillus cereus 5.6

Clostridium botulinum 3.3
Listeria monocytogenes 0
Salmonella spp. 6.1
Staphylococcus aureus 7.2
E. Coli O157:h7 0
Yersinia enterocolitica 3.3
 Biological Hazard
Prevention?

• Healthy Raw Material

• Time-Temperature Management in handling
and Storage of Foods and Raw Material
• Accurate and Adequate Thermal Processing
• Hygiene and sanitation
• Others (pH, aw, preservatives, packaging
etc)

https://blog.smartsense.co/food-safety-education-month-hazards-
prevention
Please Identify

3 kinds of
biological hazards
that may exist in
this food
 Hazards Foods Risk
Cemaran
Bakteri Pathogen
Toksin Alami
Penyakit Akut:
• Diare
Bahan Tambahan • Tifus
Kimiawi Produk Pangan • Kolera
Cemaran Pestisida
• Perikanan • Luka lambung
• Peternakan • Luka mulut
Cemaran Lingkungan • Nabati (Buah,
(Logam Berat, Dioksin, Penyakit kronis
Sayur,
PCB) • Syaraf
Biji2an),
Migrasi • Pangan • Kanker
Bahan kemasan • Ginjal
Olahan
• Jantung
Residu Hormon, • Dsb • Lever
Obat2an Hewan
• Diabetes
Virus, Prion • Obesitas
• dll
Pecahan kaca, paku,
duri ikan, dsb
 Hazards Foods Risk
Bacterial:

Acute

Parasites :

Chronic:

Viruses:

https://thefishsite.com/articles/biological-safety-of-fresh-and-processed-shellfish
 Cem

Cem haya
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Bakteri

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Tam

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aran
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h

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a
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perh
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a
Cem
Akumulasi mikroba
Pestisida dsb dlm ruang produksi
Udara
Ancaman
Produksi Penyimpanan Bahaya :
Bahan Baku & Pengolahan Distribusi
Bahan Baku • Biologis
Pengangkutan
• Kimia
Pertumbuhan Kapang, Bakteri, Pertumbuhan Pertumbuhan Kapang, • Benda Fisik
Kapang, Bakteri, Bakteri, Pembentukan
Pembentukan Toksin
Pembentukan Toksin. Toksin.

n
Gud utan da
Kaca, Paku, Benda2
a

mem yg kur disi

an atau

ema g

pad
sem tidak

arsa

ang
dai
ng m an y
na

berbahaya lain2

n
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pur
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ang

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ang
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asa

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ada
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u

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y

Ker
Pen

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Pro
Pe

Pestisida dsb

Bahan baku/ Bahan

Aditif berbahaya
 Biological
Raw Post Hazard:
Material Harvest Processing Distribution Virus ….
Production Handling Bacteria….
Parasites….
Biological Source / Cause Control Measure
Hazards
1
2
3