THC-1

Naturally Occurring Poisons in Plants

Cyanogenic Glycosides

Definition: Compounds that can release cyanide when metabolized.
Effects: Can cause cyanide intoxication, leading to symptoms like shortness of breath and possibly death.
Thoughts: Important to be aware of certain fruits and seeds (e.g., apple seeds) that can contain these compounds.

Solanines

Definition: Toxic compounds found in plants like potatoes.
Characteristics: Often found in the green parts of the potato; they are not destroyed by cooking.
Thoughts: Avoiding green spots in potatoes and proper storage to prevent greening is essential for safety.

Oxalates

Sources: Found in rhubarb and some houseplants.
Effects: Ingesting large quantities can lead to mouth and gastrointestinal tract irritation.
Thoughts: Awareness is crucial, especially for people consuming raw or improperly prepared rhubarb.

Mushroom Toxins

Types of Mushrooms: Some species of fungi are known to be poisonous, such as Amanita and Panthercap mushrooms.
Symptoms: Varying depending on the type of toxin; can be severe or lethal.
Thoughts: Only consume mushrooms from trusted sources; knowledge of local species is vital for avoiding toxicity.

Honey Intoxication

Toxin: Grayanotoxin found in honey from specific plants.
Symptoms: Can cause dizziness, nausea, and respiratory issues after ingestion.
Thoughts: Be cautious of honey sourced from areas with specific flowering plants—read labels when necessary.

Toxins from Marine Sources

Toxin	Description	Symptoms
Ciguatera Toxin	Seafood toxin caused by eating tropical and subtropical fish.	Numbness of lips and tongue, nausea, diarrhea, headache.
Puffer Fish Toxin	Extremely toxic; the poison is called tetrodotoxin, concentrated in various fish parts.	Can lead to death if consumed in high quantities.
Shellfish	Implicated in contamination, specifically clams, muscles, scallops, and oysters.	Risk increases if they feed on certain algal blooms.

Chemical Contaminants

Introduction: Can occur at any phase of food preparation, transport, or storage.
Sources:
- Pesticides: Use in agriculture could lead to residues on food.
- Sanitizing or cleaning agents: Improper use may contaminate food contact surfaces.
- Improper labeling: Can lead to confusion and accidental consumption of contaminated items.
Other Contaminants:
- Lead and cadmium from glazed pottery.
- Antimony in chipped ceramics.
- Copper in utensils used for cooking and serving.

Thoughts on Chemical Contaminants

Awareness of food sourcing and handling is crucial to minimize health risks. Proper food safety practices can prevent cross-contamination and exposure to harmful substances.

Reference:

www.efsa.europa.eu

Chemical contaminants in food and feed | EFSA - European Union

www.who.int

Natural toxins in food - World Health Organization (WHO)

www.fda.gov

Natural Toxins in Food - FDA

Toxins and Chemical Poisoning

Definition of Toxins

Toxin: Refers to poisonous substances found in food and drinks.
Categories:
1. Inherent toxic components of the food: These are naturally occurring toxins present in certain foods, such as solanine in potatoes.
2. Chemical contamination: This includes harmful substances like heavy metals being introduced into food.
3. Biological toxins: Toxins produced by microorganisms (like bacteria) and parasites.

How Microorganisms Multiply

Water Activity:
- All organisms, including microbes, require water to grow.
- The amount of water available is crucial and is measured as Aw (water activity).
- Most microbes need a water activity of 0.91 or higher; molds and yeasts can grow lower than 0.80.
Foods/Nutrients:
- Microbes thrive in protein-rich foods such as meats, poultry, eggs, and dairy.
- The availability of nutrients directly impacts microbial growth.
Temperature:
- Growth is influenced by environmental temperature, as it affects cell multiplication.
- Surviving microorganisms can double in number every 15-20 minutes under optimal conditions.
Time:
- Microorganisms require a specific time to adjust to their environment before multiplying, known as the lag phase.
- The duration of this phase can last between 1 to 2 hours.
Acidity:
- Acidity or alkalinity in food is measured in terms of pH.
- The range goes from 0 (very acidic) to 14 (very alkaline), with a neutral pH around 7.
- Most pathogens prefer a neutral environment but some can survive in acidic conditions below a pH of 4.6.
- Yeasts thrive in acidic mediums, typically pH 2.0 to 8.0.
Oxygen:
- Facultative bacteria: These can grow with or without oxygen, adapting to various environments.
Related Humidity (RH) :
- Most bacteria prefer a relative humidity (RH) of 92% or higher;
- Molds prefer a RH around 85% to 90% .
- Yeasts can grow well at humidity levels of 90% RH.
- Foods with water activity levels below 0.8 inhibit bacterial growth.

Reference:

web.uri.edu

Causes and Prevention of Foodborne Illness

www.ncbi.nlm.nih.gov

Main Groups of Microorganisms of Relevance for Food Safety and ...

www.sciencedirect.com

Food Contamination - an overview | ScienceDirect Topics

Notes on Food Service and Microbiology

Food Service

Definition: Refers to the sanitation concerning product cycles in the purchase and preparation of food and beverages.
- Thoughts: Proper food service practices are essential to ensure food safety and quality. Adhering to cleanliness standards can prevent foodborne illnesses.

Food and Beverage Standards

Responsibility: Any food establishment must serve hygienic, safe, clean, and fresh food to satisfy customer complaints.
- Additional Info: Establishments should implement regular audits and training to maintain these standards.
HACCP (Hazard Analysis Critical Control Points) :
- Definition: A systematic approach that is crucial for ensuring food safety and quality in production.
- Thoughts: Understanding and implementing HACCP principles helps identify and control potential hazards in food handling processes.

Essentials of Microbiology

Microorganisms: Are ubiquitous and known commonly as "germs," which can cause diseases.
- Thoughts: It’s important to understand microorganisms' roles in food safety to mitigate risks associated with food preparation.

Pathogenic Microorganisms

Bacteria

Characteristics: Bacteria are microscopic, single-celled organisms classified by shape:
- Shapes:
  - Coccus: Round
  - Bacillus: Rod-shaped
  - Spirillum: Spiral
- Growth Requirements: Can be aerobic (requiring oxygen) or anaerobic (not requiring oxygen).
- Illness: Knowledge of bacterial types and their growth conditions is critical for food safety.
Bacillus Cereus:
- Type: Rod-shaped bacterium that produces heat-resistant spores.
- Oxygen Requirement: Can thrive in the presence or absence of oxygen.
- Symptoms:
  - Diarrheal type occurs 8-16 hours after ingestion.
  - Vomiting can happen as soon as 30 minutes after consumption.
Escherichia Coli:
- Type: A large family of bacteria.
- Symptoms: Symptoms can manifest within 12-72 hours, including:
  - Nausea
  - Vomiting
  - Severe abdominal pain
  - Bloody diarrhea
- Thoughts: Understanding the symptoms and mechanisms of these bacteria can help in early detection and response to foodborne illnesses.

Microorganism	Type	Symptoms	Time of Onset
Bacillus Cereus	Rod-shaped bacterium	Diarrhea, Vomiting	8-16 hrs; as soon as 30 mins
Escherichia Coli	Part of a large family	Nausea, Vomiting, Abdomen pain, Bloody diarrhea	12-72 hrs

Reference:

www.fda.gov

HACCP Principles & Application Guidelines - FDA

www.slideshare.net

Food Safety (Microbiology, Sanitation and HACCP) | PPT - SlideShare

www.researchgate.net

(PDF) HACCP, quality, and food safety management in food and ...

Food Handling Notes

Food Handling
- Vital in restaurant and similar businesses.
  - Thoughts: Proper food handling prevents foodborne illnesses and ensures customer safety.
- Any aspect in the food preparations like transportation, service, packaging...
- Health certificate: Must be issued by local health authority; a condition sine qua non (essential condition).
  - Additional Info: Regular inspections and health certificates are crucial for maintaining public trust.
- Food handlers: Must at all times wear clean working garments.
  - Importance: Clean clothes reduce the risk of contamination.
Food Standards Agency (FSA)
- Focuses on controlling harmful bacteria that can cause serious illness.
  - Key Areas:
    - Cross-contamination
    - Cleaning
    - Chilling
    - Cooking
  - Idea: Each of these areas works together to enhance food safety protocols.
Cross-contamination
- Occurs when bacteria spread between food surfaces or equipment.
  - Thoughts: Understanding the pathways of contamination helps in designing better food safety systems.
- One of the most common causes of food poisoning.
Cleaning
- It's important to stop harmful bacteria from spreading.
  - Implication: Regular cleaning routines must be established in any food facility to maintain hygiene.
Chilling
- Another aspect that necessitates proper hygiene.
  - Additional Info: Keeping food at safe temperatures is essential for preventing bacterial growth.
Cooking
- Must be cooked correctly and thoroughly hot.
  - Note: Proper cooking temperatures kill most foodborne pathogens.
Sec. 23 of the Code
- Provides measures on how the equipment and utensils are to be handled in an establishment.
  - Guidelines: Must adhere to cleaning standards to guarantee the quality of the product.
Storage
- Refers to holding and protecting commodities.
  - Thoughts: Effective storage practices ensure that food remains safe and suitable for consumption.
- Necessary means to protect the goods from weather and destructive animals.

Storage Classification	Description
Perishable	Kept at room temperature for a few hours, or 1-2 days before spoiling.
Semi-perishable	Can be stored for a couple of weeks or even a month.
Non-perishable	Cannot be spoiled for months or years.

Reference:

www.foodsafety.gov

FoodSafety.gov

www.foodsafety.gov

4 Steps to Food Safety | FoodSafety.gov

www.fsis.usda.gov

Keep Food Safe! Food Safety Basics

Notes on Sanitation Code of the Philippines

Presidential Decree No. 856

Issued by: Ferdinand Marcos
Date: December 22, 1975
Purpose: Protection and promotion of public health.
- This decree serves as a legal framework to ensure public health standards are maintained, particularly concerning sanitation and hygiene.

Water Supply

Definition: Method of providing water which undergoes a sanitation process before distribution.
- Emphasizes the importance of clean, safe drinking water for public health.

Department of Health (DOH)

Role: Setting standards and procedures for water treatment to ensure its safety for drinking.
- Ensures compliance with health regulations to prevent waterborne diseases.

National Drinking Water Standards

Considerations: There must be an emphasis on the quality of drinking water.
- Regular monitoring is crucial to ensure standards are met and public health is safeguarded.

Initial and Periodic Examination

Requirement: Initial examination of physical, chemical, and biological parameters before public distribution.
- Vital for identifying any potential contaminants that may jeopardize community health.

Radioactive Contamination

Sources: Can be from natural or man-made origins.
- Understanding the sources helps in developing guidelines to mitigate risks associated with radioactive substances.

Food Establishments

Definition: Places where food is manufactured, processed, sold, or served.
- Ensures that establishments comply with health regulations to maintain food safety.

Sanitary Permit

Definition: Required for operation of a food establishment and must be secured from local health officials (see Sec. HA.2).
- This permit acts as a certification that the establishment meets health standards, which is critical in preventing foodborne illnesses.

Health Certificate

Issued by: Local health authority.
Importance: A prerequisite for employment within food service sectors.
- Ensures that employees maintain health standards, further protecting public health.

Food Service Space

Definition: Designated area for food services that involve preparation and handling of food items.
- Adheres to the regulations set forth in Section 18 of the Sanitation Code of the Philippines regarding the use of food service areas, ensuring hygienic practices are followed.

Reference:

www.fao.org

Presidential Decree No. 856 Promulgating the Code on Sanitation of ...

lawphil.net

P.D. No. 856 - LawPhil

www.foodshap.com

[PDF] IRR of Chapter 3 "FOOD ESTABLISHMENTS" of the Sanitation Code