food safety food safety food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. this includes a number of routines that should be followed to avoid potential health hazards. in this way, food safety often overlaps with food defense to prevent harm to consumers. the tracks within this line of thought are safety between industry and the market and then between the market and the consumer. in considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. in considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. food safety, nutrition and food security are closely related. unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well. not to be confused with food security. fda lab tests seafood for microorganisms. food safety terms foodborne illness good manufacturing practice (gmp) hazard analysis and critical control points (haccp) hazard analysis and risk-based preventive controls (harpc) critical control point critical factors fat tom ph water activity (aw) 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 food can transmit pathogens which can result in the illness or death of the person or other animals. the main types of pathogens are bacteria, viruses, parasites, and fungus. food can also serve as a growth and reproductive medium for pathogens. in developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. even so, in the us, in 1999, 5,000 deaths per year were related to foodborne pathogens. another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. in theory, food poisoning is 100% preventable. however this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken. issues food safety issues and regulations concern: agriculture and animal husbandry practices food manufacturing practices food additives novel foods genetically modified foods food label food contamination food contamination food contamination happens when foods are corrupted with another substance. it can happen in the process of production, transportation, packaging, storage, sales, and cooking process. contamination can be physical, chemical, or biological. physical contamination physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. when a foreign object enters food, it is a physical contaminant. if the foreign objects are bacteria, both a physical and biological contamination will occur. common sources of physical contaminations are: hair, glass or metal, pests, jewelry, dirt, and fingernails. physical food contamination is a hazardous yet natural accident of contaminating food with dangerous objects around the kitchen or production base when being prepared. if kitchens or other places where food may be prepared are unsanitary, it is very likely that physical contamination will occur and cause negative consequences. dangerous objects such as glass and wire may be found in food which can cause many issues with the individuals who consume it including choking, breaking of teeth and cutting the insides of the body. children and the elderly are at the highest risk of being harmed by food contamination due to their weaker immune systems and fragile structures. the most common reasoning for physical contamination to occur is when the food is left uncovered without lids. to prevent such contamination and harm to those consuming food from restaurants, cooks are recommended to wear hair nets, remove jewelry, and wear gloves when necessary, especially over wounds with bandages. chemical contamination chemical contamination happens when food is contaminated with a natural or artificial chemical substance. common sources of chemical contamination can include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, presence of natural toxins, or use of unapproved food additives and adulterants. biological contamination it happens when the food has been contaminated by substances produced by living creatures, such as humans, rodents, pests or microorganisms. this includes bacterial contamination, viral contamination, or parasite contamination that is transferred through saliva, pest droppings, blood or fecal matter. bacterial contamination is the most common cause of food poisoning worldwide. if an environment is high in starch or protein, water, oxygen, has a neutral ph level, and maintains a temperature between 5°c and 60°c (danger zone) for even a brief period of time (~0–20 minutes), bacteria are likely to survive. example of biological contamination: tainted romaine lettuce in april and may 2018, 26 states in the united states suffered an outbreak of the bacteria strain e. coli o157:h7. several investigations show the contamination might have come from the yuma, arizona, growing region. this outbreak, which began april 10, is the largest us flare-up of e. coli in a decade. one person in california has died. at least 14 of the people affected developed kidney failure. the most common symptoms of e. coli include diarrhea, bloody diarrhea, abdominal pain, nausea and vomiting. safe food handling procedures (from market to consumer) the five key principles of food hygiene, according to who, are: prevent contaminating food with pathogens spreading from people, pets, and pests. separate raw and cooked foods to prevent contaminating the cooked foods. cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. store food at the proper temperature. use safe water and safe raw materials. proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different than the kind currently being prepared, i.e. mixing vegetables/meats or beef/poultry) can help reduce the chance of all forms of contamination. however, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage. food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation). the length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone. always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°f (32.2°c). check the temperature of your refrigerator and freezer with an appliance thermometer. the refrigerator should be at 40°f (4.4°c) or below and the freezer at 0°f (-17.7°c) or below. for example, liquid foods like soup kept in a hot slow cooker (149°f or 65°c) may last only a few hours before contamination, but fresh meats like beef and lamb that are promptly frozen (-2°c) can last up to a year. the geographical location can also be a factor if it is in close proximity to wildlife. animals like rodents and insects can infiltrate a container or prep area if left unattended. any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals. consider all forms of contamination when deciding if a food is safe or unsafe, as some forms or contamination will not leave any apparent signs. bacteria may not be visible to the naked eye, debris (physical contamination) may be underneath the surface of a food, and chemicals may be clear or tasteless; the contaminated food may not change in smell, texture, appearance, or taste, and could still be contaminated. any foods deemed contaminated should be disposed of immediately, and any surrounding food should be checked for additional contamination. iso 22000 is a standard developed by the international organization for standardization dealing with food safety. this is a general derivative of iso 9000. the iso 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, haccp principles. iso 22000 was first published in 2005. it is the culmination of all previous attempts from many sources and areas of food safety concern to provide an end product that is safe as possible from pathogens and other contaminants. every 5 years standards are reviewed to determine whether a revision is necessary, to ensure that the standards remain as relevant and useful to businesses as possible. incidence world health organization a 2003 world health organization (who) report concluded that about 30% of reported food poisoning outbreaks in the who european region occur in private homes. according to the who and cdc, in the usa alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths. regulations by jurisdiction and agency who and fao in 1963, the who and fao published the codex alimentarius which serves as an guideline to food safety. however, according to unit 04 - communication of health & consumers directorate-general of the european commission (sanco): "the codex, while being recommendations for voluntary application by members, codex standards serve in many cases as a basis for national legislation. the reference made to codex food safety standards in the world trade organizations' agreement on sanitary and phytosanitary measures (sps agreement) means that codex has far reaching implications for resolving trade disputes. wto members that wish to apply stricter food safety measures than those set by codex may be required to justify these measures scientifically." so, an agreement made in 2003, signed by all member states, inclusive all eu, in the codex stan codex 240 – 2003 for coconut milk, sulphite containing additives like e223 and e 224 are allowed till 30 mg/kg, does not mean, they are allowed into the eu, see rapid alert system for food and feed (rasff) entries from denmark: 2012.0834; 2011.1848; en 2011.168, "sulphite unauthorised in coconut milk from thailand ". same for polysorbate e 435: see 2012.0838 from denmark, unauthorised polysorbates in coconut milk and, 2007.aic from france. only for the latter the eu amended its regulations with (eu) no 583/2012 per 2 july 2012 to allow this additive, already used for decades and absolutely necessary. australia food standards australia new zealand requires all food businesses to implement food safety systems. these systems are designed to ensure food is safe to consume and halt the increasing incidence of food poisoning, and they include basic food safety training for at least one person in each business. food safety training is delivered in various forms by, among other organisations, registered training organisations (rtos), after which staff are issued a nationally recognised unit of competency code on their certificate. basic food safety training includes: understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness. potential problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests. safe food handling. this includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. also covers potential causes of cross contamination. catering for customers who are particularly at risk of food-borne illness, as