CHAPTER 3 CHEMICAL HAZARDS
A Classification of Foodborne Diseases Foodborne Diseases Infections Intoxications Toxicoinfection Invasive Infection Chemical Poisonous Poisonous Microbial Poisoning Plant Animal Intoxications Other Neurotoxins Enterotoxins Tissues Tissues Intestinal Systemic Other Mycotoxins Mucosa Algal Toxins Bacterial Tissues (Fungal Toxins) Toxins or Organs (Muscle, Liver, Joints, Diarrhogenic Emetic Enterotoxins Fetus, Neurotoxins Other Other) Adapted from Bryan,1982
A Classification of Foodborne Diseases Adapted from Bryan, 1982
CHEMICALS USED IN THE FOOD INDUSTRY x Pesticides x Water additives x Antibiotics x Cleaners x Hormones x Sanitizers x Food additives x Paints Allergens x Coatings Lubricants x Other industrial chemicals
Pesticides Antibiotics Hormones Food additives Allergens Lubricants Water additives Cleaners Sanitizers Paints Coatings Other industrial chemicals
TYPES QF CHEMICAL HAZARDS x Toxic metals Unintentional additives x Intentional food additives x Toxic plants plant components x Marine Toxins xM小ycotoxins Allergens
Toxic metals Unintentional additives Intentional food additives Toxic plants & plant components Marine Toxins Mycotoxins Allergens
METALS Small quantities of mineral elements are necessary for human health; x Excessive amounts of some metals may be toxic; Toxic metals get into foods through the use of equipment and utensils that are made Causes of outbreaks from unsuitable materials. Toxic containers
Small quantities of mineral elements are necessary for human health; Excessive amounts of some metals may be toxic; Toxic metals get into foods through the use of equipment and utensils that are made from unsuitable materials