Biological hazards are microorganisms or their by-products that can cause illness or injury when present in food. Here are the primary categories of biological hazards in food safety:
Bacteria
Salmonella
Found in raw poultry, eggs, and unpasteurized milk. Can cause gastrointestinal illness.
E. coli (Escherichia coli)
Especially E. coli O157, found in undercooked beef, raw vegetables, and unpasteurized juices. Can cause severe diarrhea and kidney failure.
Listeria monocytogenes
Found in deli meats, unpasteurized dairy products, and ready-to-eat foods. Can lead to severe infections, especially in pregnant women, newborns, and the elderly.
Campylobacter
Found in raw poultry, unpasteurized milk, and contaminated water. Can cause gastrointestinal illness and fever.
Clostridium botulinum
Produces toxins in improperly canned or preserved foods. Causes botulism, which can be life-threatening.
Clostridium perfringens
Found in meat and poultry dishes that are prepared in large quantities and kept warm for long periods. Can cause food poisoning.
Vibrio
Found in undercooked or raw seafood. Can lead to gastrointestinal illness and, in severe cases, wound infections.
Viruses
Norovirus
Often spread through contaminated food or water and can cause gastroenteritis. Common in shellfish and foods handled by infected individuals.
Hepatitis A
Found in contaminated food, especially shellfish and raw fruits and vegetables. Causes liver infection.
Rotavirus:
Primarily affects infants and young children, causing gastroenteritis, though it's less commonly linked to foodborne outbreaks.
Parasites
Giardia
Found in contaminated water and food, leading to gastrointestinal issues.
Cryptosporidium
Can be found in contaminated water and can cause gastrointestinal illness.
Toxoplasma gondii
Found in undercooked meat and contaminated water. Can cause flu-like symptoms and is particularly dangerous for pregnant women.
Trichinella spiralis
Found in undercooked pork and wild game. Can cause trichinosis, leading to muscle pain and fever.
Fungi and Molds
Aspergillus flavus and Aspergillus parasiticus
Produce aflatoxins in crops like peanuts and corn, which can be carcinogenic.
Penicillium mold
Can grow on food, particularly on cheeses, and may produce mycotoxins.
Allergens
Allergenic Proteins
Allergenic Proteins
Toxins
Mycotoxins
Produced by certain molds, such as aflatoxins, which can contaminate crops like grains and nuts.
Prions
Bovine Spongiform Encephalopathy (BSE) or "Mad Cow Disease
A rare but serious biological hazard that affects the brain and nervous system of cattle and can be transmitted to humans through
Control Measures for Biological Hazards
Proper Cooking
Proper Cooking
Good Hygiene
Practicing proper handwashing and food handling techniques to prevent contamination.
Safe Storage
Keeping food at appropriate temperatures to inhibit the growth of pathogens.
Cross-Contamination Prevention
Using separate utensils and cutting boards for raw and cooked foods.
Regular Monitoring
Conducting regular checks for proper food safety practices and contamination risks.
Identifying and controlling these biological hazards is crucial to ensuring food safety and protecting public health.
