ADDITIONAL INFORMATION FOR YOUR REVIEW ON MICROBIOLOGICAL FOOD CONTAMINATION

ANCIENT TIMES

• 6000 BC – first reference to food spoilage

• 943 AD – Ergot poisoning in France (caused by Claviceps purpurea)
• 1659 – Kircher on cause of food spoilage (Athanasius Kircher believed that tiny invisible organisms,
which he observed in spoiled food using a microscope, caused food spoilage and decay.
• 1820 – Kerner described sausage poisoning
• 1765 – Spallanzani showed that heat and sealed container prevents broth spoilage
• 1837 – Schwann showed that heated air does not cause spoilage to heated broth
• 1810 – canning was patented by Appert
• 1837 – Louis Pasteur demonstrated that microbes caused the souring of milk

Results of Microbial Activity in Foods

On food

▪ Formation of acids
▪ Alter food composition
▪ Production of other substances

On humans

▪ Cause diseases
▪ Beneficial for intestinal flora

Types of Microorganisms Affecting Food Processing and Storage

❖ Temperature

Type What it Means Where It Matters

Psychrophiles Love the cold. Grow Spoil cold-stored

best at 0–15°C. foods like fish or
meat in the fridge.

Psychrotolerant Can survive and grow Cause spoilage in

slowly in cold (0–7°C), refrigerated foods
but prefer room temp over time.
(20–30°C).
Mesophiles Prefer normal Most food spoilage
temperatures (20– bacteria fall here
45°C). (room temp or body
temp).
 Thermophiles Love heat. Grow well Spoil canned or hot-
above 45°C. processed foods.

Thermoduric Don’t grow in high heat, Survive heating

but can survive it (like processes, spoil
pasteurization). later during storage.
(Key: survive, not
grow)

❖ Solute / Water
Type What it Means Where It Matters

Halophiles Love salty environments. Spoil salted fish,

pickles.

Osmophiles Grow in high sugar. Spoil jams, syrups,

and honey.

Xerophiles Grow in dry Spoil dry foods like

environments (low bread, cereal, cookies.
water).
Most Need water (high water Drying or adding
bacteria activity > 0.90) to grow. salt/sugar helps
preserve food.

❖ Oxygen Requirement
Type What it Means Where It Matters

Aerobes Need oxygen to Spoil open or air-

grow. exposed foods (e.g.,
moldy fruits).

Anaerobes Grow without Spoil vacuum-packed or

oxygen; oxygen canned foods (C.
may kill them. botulinum).

Facultative Can grow with or Common in food

Anaerobes without oxygen. spoilage and
fermentation (E. coli,
yeasts).

Microaerophiles Need only a little Found in some meats,

oxygen (too much dairy, and stomach
is harmful). microbes.

Aerotolerant Don’t use oxygen Spoil fermented foods

Anaerobes but can tolerate (Lactobacillus in yogurt,
its presence. pickles).
Primary Sources of Microorganisms in Foods

• Soil and Water

• Plant and Plant products
• Intestinal tract of humans and animals
• Animal feeds
• Animal hides
• Air and dust
• Food utensils
• Food handlers

Incidence on Microorganisms in Foods

• Endogenous population - These are microorganisms naturally present in the raw food itself,
such as in animal tissues, plants, or seafood. Food starts with its own "built-in" microbes, which
can cause spoilage or even disease if not properly handled.

• General environment from which food was obtained- Food can pick up microorganisms from
the environment (e.g., soil microbes on vegetables, bacteria in water used for washing).

• Conditions under which food is processed - Poor hygiene, dirty equipment, or improper
cooking can introduce or fail to remove harmful microbes.

• Condition or post processing - This covers what happens after processing, such as during
cooling, packaging, storage, or transport.

FACTORS THAT AFFECT MICROBIOLOGY OF FOOD

INTRINSIC PARAMETERS (related to the food itself)

1. pH of Food

pH is the measure of hydrogen ion concentration in a substance. It influences the growth, survival,
and activity of microorganisms in food.

o Most microbes prefer neutral pH (6.6–7.5).

o Fungi (yeasts and molds) can grow in more acidic conditions than bacteria.

o Molds have the widest pH tolerance

o Bacteria grow poorly below pH 4.5.

 Microorganism Minimum pH Optimum pH Maximum pH

Bacteria ~4.5 6.6–7.5 ~9.0

Yeasts ~3.0–4.0 4.0–6.0 ~8.5

Molds ~2.0 4.0–6.8 ~8.0

Toxicity of Adverse pH

When the pH of food is too low (acidic) or too high (alkaline) for a specific microorganism, it
becomes toxic or inhibitory due to the following mechanisms:

1. Disruption of Membrane Integrity

• Extreme pH values damage the plasma membrane.

• This leads to leakage of ions and cellular contents.

• Result: loss of osmotic balance and eventual cell death.

2. Enzyme Denaturation

• Microbial enzymes work best at specific pH ranges.

• Low or high pH causes enzymes to lose their shape and function.

• Without functional enzymes, microbes cannot metabolize nutrients, replicate, or repair.

3. Interference with Proton Motive Force (PMF)

• A stable internal pH is needed for energy generation (ATP synthesis).

• Acidic conditions flood cells with H⁺ ions, collapsing the PMF.

• Microbes become unable to generate ATP, leading to growth inhibition.

4. Inhibition of Nutrient Transport

• At adverse pH, transport proteins malfunction.

• This limits the uptake of essential nutrients and ions.

• The microbe starves or becomes stressed, reducing growth rate or causing death.

Examples in Food:

• Acidic foods (e.g., fruit juices, vinegar, tomatoes) inhibit bacteria like E. coli and Salmonella.

• Alkaline cleaning solutions are used in food industries to eliminate microbes from surfaces.
 o pH affects:

▪ Microbial growth

▪ Toxin production

▪ Heat resistance of microbes

▪ Redox potential

▪ Activity of antimicrobial agents

Examples in Food:

• Acidic foods (e.g., fruit juices, vinegar, tomatoes) inhibit bacteria like E. coli and Salmonella.

• Alkaline cleaning solutions are used in food industries to eliminate microbes from surfaces.

Applications in Food Preservation:

• Fermentation (e.g., in yogurt or pickles) lowers pH and prevents spoilage.

• Acidification using vinegar or citric acid inhibits pathogen growth.

2. Moisture Content / Water Activity (aw)

• aw = availability of water for microbial use.

• Most bacteria require aw > 0.91.

• Yeasts require aw > 0.88.

• Molds can grow at aw > 0.80.

• Note: Drying, salting, and sugaring reduce aw.

Water Activity (Colligative Perspective)

Explanation

This formula shows how solute concentration affects water availability:

• As the solute amount increases, the denominator increases, making aw smaller.

 • That means less water is available for microbes to grow.

• This is why salting or sugaring preserves food — it lowers aw.

Example

Let’s say you dissolve:

• 55.5 mol of water (which is 1 liter of water),

• and 2 mol of NaCl (table salt)

So the water activity is approximately 0.965 — slightly reduced due to salt.

Important Notes:

• This formula assumes ideal behavior, which works best for dilute solutions.

• For complex foods, actual aw is usually measured with specialized instruments because of non-
ideal interactions.

• This approach comes from Raoult’s Law, which is the basis for many colligative properties.

3. Oxidation-Reduction Potential (Eh)

o Indicates how oxidized/reduced the food is.

o Aerobes need positive Eh.

o Anaerobes need negative Eh.

o Eh is affected by:

▪ Food composition

▪ Oxygen tension

▪ Microbial activity

▪ Processing methods (e.g., vacuum packing)

4. Nutrient Content

o Microbes need CHNOPS (C, H, N, O, P, S).

 o Also require trace elements like Zn, Fe, Cu, Mn, Mo.

o Complex foods (meat, milk, eggs) support diverse microbial growth.

5. Biological Structures

o Natural barriers in food that protect against microbial invasion:

▪ Egg shells

▪ Nut shells

▪ Skin of fruits/vegetables

▪ Animal hide

6. Antimicrobial Constituents

o Natural inhibitory compounds in food:

▪ Lysozyme – found in eggs

▪ Lactoferrin – binds iron, in milk

▪ Essential oils – in herbs and spices

▪ Allicin – in garlic

▪ Phenolics – in fruits

EXTRINSIC PARAMETERS (external conditions affecting food)

1. Temperature of Storage

o Psychrophiles: grow at 0–20°C

o Mesophiles: grow at 20–45°C

o Thermophiles: grow at 45–70°C

o Storage categories:

▪ Chilling: 0–5°C

▪ Freezing: -10°C to -18°C

▪ Room temperature: 25–30°C

2. Relative Humidity
 o Affects moisture content and thus aw.

o High RH → risk of condensation and surface microbial growth.

o Dry foods stored in low RH to avoid spoilage.

3. Gaseous Atmosphere

o MAP (Modified Atmosphere Packaging):

▪ ↑ CO₂ and ↓ O₂ slows microbial growth.

o Common gas compositions:

▪ 60% CO₂ + 40% N₂

▪ 80% CO₂ + 20% N₂

PROCESSING FACTORS

• Examples:

o Heat processing

o Drying

o Refrigeration/freezing

o Irradiation

o Use of preservatives

• These methods affect:

o Type of surviving microbes

o Microbial load

HANDLING PRACTICES

• Includes:

o Personnel hygiene

o Sanitation of environment and utensils

o Packaging and distribution

• Poor handling can introduce and spread microorganisms.

 FOOD
SAFETY
The Key to a Healthy Life
 List of
contents
Definition & Importance of Food Safety

Framework of Food Safety

General Issues and Concerns on

Food Safety

Food Safety Requirements

WHAT IS FOOD
SAFETY?
refers to the handling, preparation, and storage of
food in ways that prevent foodborne illness and
contamination.
Goal: To ensure food is safe to eat and free from
harmful hazards.
 Why Food SAfety
is important
Protects public health Complies with laws and regulations

Ensures consumer confidence Reduces economic losses

Principles of Food
Safety
Framework
GMP
Good Manufacturing
Practices
GMP ensures that food is consistently produced
and controlled according to safety and quality
standards.

Example:
In a bottled water factory, workers wear clean uniforms
and sanitize their hands before entering the
production area. Equipment is cleaned regularly to
prevent contamination.
HACCP
Hazard Analysis Critical
Control Point
It identifies potential hazards in the
food production process and sets
control points to prevent them.

Example:
In a milk processing plant, the pasteurization
step is monitored at a specific temperature
and time to kill harmful bacteria. If the
temperature drops, production is stopped.
GHP
Good Hygiene Practices
GHP involves maintaining cleanliness in food
handling, from personal hygiene to the
working environment.

Example:
In a school canteen, food handlers wear hairnets,
gloves, and aprons while preparing meals. They
wash their hands before and after handling food.
GAP
Good Agricultural Practices
This applies to farming activities to ensure the
food produced is safe and of good quality
from the start.

Example:
A vegetable farm uses clean water for irrigation
and applies composted fertilizer properly.
Workers wash their hands before harvesting and
use clean containers to collect produce.
 Food Safety
Control Systems
Farm to Fork Approach

This concept emphasizes that food safety must

be maintained at every step — from production
on the farm, through processing and
distribution, to the consumer’s plate.

Example:
Safe handling of vegetables from planting,
harvesting, transportation, processing, and
finally, cooking or serving.
Quality Control
Checkpoints
These are stages in the food
production process where inspections
and testing are done to ensure the
food meets safety standards.

Example:
Testing milk for bacterial
contamination before packaging.
Record Keeping and Traceability
This refers to documenting every step of the
production process so food products can be
traced back in case of issues.

Example:
If a batch of canned tuna is found contaminated,
traceability records help find out where and when
the problem happened.
 Laws and
Regulatory
Bodies
PHILIPPINE AGENCIES:
FDA (Food and Drug Administration)
Regulates food, drugs, and cosmetics. It approves food products for safety
before they reach the market.
Example: Approving a new brand of instant noodles for public sale.

DOH (Department of Health)

Oversees health regulations including foodborne disease surveillance and
sanitation programs.
Example: Issuing guidelines for food safety in public events or schools.

BFAD (Bureau of Food and Drugs) (now part of FDA)

Formerly the main agency ensuring the safety and quality of processed
food. Now integrated into the FDA.
Example: Monitoring imported food products for compliance.
GLOBAL ORGANIZATIONS:
WHO (World Health Organization)
Develops global standards and guidelines on food safety, including
emergency responses to foodborne disease outbreaks.
Example: Coordinating response during international food contamination
alerts.

FAO (Food and Agriculture Organization of the UN)

Supports food safety in agriculture, especially in developing countries.
Works with governments to improve food systems.
Example: Training farmers in safe pesticide use.

ISO 22000
An international food safety management system standard that helps
companies ensure their products are safe.
Example: A food factory getting ISO 22000 certification to export
products internationally.
General Issues
and Concerns in
Food Safety
 Emerging
Concerns in food
safety
Globalization of Food Supply
Foods are now imported and exported across countries. If one country
has poor food safety practices, contaminated products can spread
illnesses worldwide.
Example: A bacteria-contaminated fruit from abroad causes food
poisoning in the Philippines.

Climate Change and Spoilage

Hotter temperatures can cause food to spoil faster, especially during
transport or storage.
Example: Fish spoiled in delivery trucks due to extreme heat and power
interruptions.
Industrial Contamination
Factories and farms may release harmful chemicals into air, water, or soil,
affecting nearby crops or livestock.
Example: Rice grown near mining sites may absorb heavy metals like lead or
mercury.

Improper Packaging and Storage

Food that is not sealed or stored properly can become contaminated by
bacteria, pests, or mold.
Example: Moldy bread on store shelves due to poor packaging or humid
storage.
List down the different
food safety
requirements that you
should know and follow
as a Food Technologist.
THANK YOU
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Microorganisms that thrive in extreme environmental conditions are generally called
extremophiles. Depending on the specific extreme condition they prefer, they are further
classified into different types:

Thermophiles – Microorganisms that love high temperatures, typically thriving between 41°C
and 122°C.
Hyperthermophiles are a subset that grow optimally above 80°C.

Halophiles – Microorganisms that thrive in high salt concentrations.

Acidophiles – Microorganisms that prefer acidic environments, often with a pH below 3.

Psychrophiles – Microorganisms that love cold temperatures, typically growing best at

temperatures of 15°C or lower.
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 Prevention and Control Measures

• Personal hygiene and sanitation

• Proper cooking and food storage temperatures
• HACCP and GMP (Good Manufacturing
Practices)
• Food regulations and standards (e.g., RA 10611
– Food Safety Act of the Philippines)
• Role of consumers, food workers, and food
industry
 GLOBAL / INTERNATIONAL FOOD SAFETY LAWS & STANDARDS
Codex Alimentarius (1963, ongoing)
⚬ Joint initiative of the FAO and WHO.
⚬ Provides international food standards, guidelines, and codes of
practice to protect consumer health and promote fair trade.

ISO 22000: Food Safety Management Systems (First issued in 2005)

⚬ Developed by the International Organization for Standardization
(ISO).
⚬ Harmonizes food safety management standards across the supply
chain.

WTO – Sanitary and Phytosanitary (SPS) Agreement (1995)

⚬ Part of the World Trade Organization (WTO) agreements.
⚬ Ensures food safety laws do not unfairly restrict international
International Health Regulations (IHR 2005)
⚬ Legal framework by the WHO for public health emergencies including
foodborne disease outbreaks of international concern.

Hazard Analysis and Critical Control Points (HACCP)

⚬ Originally developed by NASA and the Pillsbury Company.
⚬ Now a widely accepted global system for identifying and managing food safety
risks.

EU Food Law (General Food Law Regulation EC No. 178/2002)

⚬ Framework for food safety within the European Union.
⚬ Establishes the European Food Safety Authority (EFSA).

Food Safety Modernization Act (FSMA) – USA (2011)

⚬ Enacted by the U.S. FDA.
⚬ Focuses on preventive controls rather than reacting to food safety issues.
 PHILIPPINE FOOD SAFETY LAWS AND REGULATIONS

Republic Act No. 10611 – Food Safety Act of 2013

⚬ The main food safety law in the Philippines.
⚬ Strengthens the food safety regulatory system from farm to fork.
⚬ Mandates DA and DOH to oversee safety at different stages of the food chain.
⚬ Establishes the Food Safety Regulation Coordinating Board (FSRCB).

Republic Act No. 3720 – Food, Drug, and Cosmetic Act (as amended by R.A. 9711)
⚬ Ensures the safety, efficacy, and quality of food, drugs, and cosmetics.
⚬ Created the Food and Drug Administration (FDA).

Republic Act No. 9711 – FDA Act of 2009

⚬ Modernizes and strengthens the Food and Drug Administration (FDA).
⚬ Empowers the FDA to regulate processed foods and ensure compliance with food safety
standards.

Presidential Decree No. 856 – Code on Sanitation of the Philippines (1975)

⚬ Covers sanitation requirements for food establishments, water supply, waste disposal, and food
handling.
Republic Act No. 9003 – Ecological Solid Waste Management Act of 2000
⚬ While not specific to food, it impacts food establishments in terms of proper disposal
of food waste.

Bureau of Agriculture and Fisheries Standards (BAFS)

⚬ Develops and implements standards for agricultural and fisheries products in support
of R.A. 10611.

Department of Health Administrative Orders (e.g., AO 2014-0029)

⚬ Specific implementing guidelines for food safety systems like HACCP, food inspection,
and product recalls.

DA and DOH Joint Administrative Orders

⚬ These AOs coordinate food safety functions across agricultural production and public
health sectors.
 Understanding Physical
Hazards in Food
Ensuring Consumer Safety and Product Integrity in the Food
Industry

Source: Food safety inspection illustration

What Are Physical Hazards?

Nature: Non-Biological & Non-Chemical

Physical hazards are typically non-biological and non-chemical
agents.

Definition: Unwanted Foreign Objects Despite their inert nature, they can introduce contaminants like
bacteria on a glass shard.
Physical hazards are unwanted foreign objects found in food
Direct impact can lead to injuries like cuts, broken teeth, or
products.
choking.
These include objects that are hard or sharp, capable of
contaminating food and causing harm.
They are reasonably likely to cause illness or injury if ingested.

Contamination Injury Risk Foreign Material Inert Danger Indirect Contamination Physical Harm

Examples: Diverse Materials Sources: From Farm to Fork

Glass: From broken containers, light fixtures. Raw Materials: Naturally occurring items like stones, bones.
Metal: From machinery wear, loose screws, personal items. Processing Environment: Wear from machinery, facility debris.
Plastic: From packaging, equipment fragments. Personnel: Accidental introduction of hair, jewelry, or improper
Wood, Stones, Pits: From raw materials, pallets. handling.
Common Types of Physical Hazards and Their
Origins

Metal Plastic
Fragments from broken containers, Shavings from machinery, loose Pieces from packaging materials,
light bulbs, or facility windows. These screws, staples, or personal jewelry. equipment parts, or personal
can cause serious internal and Can be detected by specialized belongings. Varies in size and rigidity.
external injuries. equipment.

Sharp Risk Fragile Magnetic Machinery Non-Metallic Packaging

Hard-to-Detect Personnel Equipment

Wood/Stones Other Foreign Materials

Contamination from raw ingredients Personal Effects: Hair, fingernails, or Pest Droppings: Contamination from
(e.g., fruits, vegetables), pallets, or buttons from personnel. insects or rodents.
building materials, posing a choking
or dental hazard. Packaging Debris: Cardboard, paper, Environmental: Dust, dirt, or
or string fragments. insulation from the facility.
Natural Source Structural
Risks and Consequences of Physical
Hazards
Consumer Injuries Health Issues

Direct Physical Harm: Ingestion of hard or sharp Contaminant Introduction: Physical hazards can
foreign objects can lead to immediate and severe carry biological or chemical contaminants.
injuries.
Secondary Effects: This can lead to serious health
Injury Types: Potential outcomes include choking, cuts, problems, including infections from pathogens or
lacerations, and dental damage from biting down on allergic reactions to undeclared substances.
hard objects.

Physical Harm Immediate Risk Severe Contamination Infection Risk Allergenic

Strategies for Preventing Physical Hazards
Robust Food Safety Systems: The Foundation
Implementing HACCP, GMPs, and prerequisite programs is paramount for proactive hazard
control. This systematic approach addresses biological, chemical, and physical hazards across
the entire food chain.

Hazard Analysis: Systematically identify potential hazards.

Control Measures: Establish critical control points and effective controls.
Monitoring & Verification: Implement procedures for continuous validation.
Corrective Actions: Define actions for when deviations occur.

HACCP GMPs Preventive Control Systematic Approach

Equipment Maintenance Supplier Control

Regular inspection and diligent upkeep prevent machinery wear and tear, Rigorous verification of raw material quality from trusted sources minimizes the
stopping metal shards or plastic fragments from contaminating food. risk of receiving materials contaminated with foreign objects like stones or wood.

Preventive Inspection Lubrication Audits Quality Assurance Raw Materials

Employee Training Pest Control

Detection and Control Measures
Advanced Detection Physical Barriers
Technologies
First Line of Defense:
Automated Scanning Systems: Strategic placement of physical
Integration of sophisticated barriers at critical control points to
equipment to identify and remove prevent contaminant entry. Key
foreign objects. Key technologies barriers are:
include:
Sieves: To remove larger
Metal Detectors: For ferrous, particles from dry ingredients.
non-ferrous, and stainless steel Filters: Employed for liquid
contaminants. products to catch smaller foreign
X-ray Inspection: Detects non- particles.
metallic hazards like glass, dense Screens: Installed to prevent
plastics, and stones. materials from entering the
Magnets: Captures ferrous processing stream.
metallic contaminants from
materials.

Automated Precision Pre-emptive Filtration Prevention Control Points

Ensuring a Safer Food Supply Chain
Understanding A Holistic Continuous
the Threat Approach Improvement
Physical hazards are not merely A comprehensive and integrated Maintaining a safer food supply
contaminants but a significant strategy is essential, built upon chain is an ongoing commitment.
threat to both food safety and three interdependent pillars: Key to this sustained safety are
consumer well-being. These continuous monitoring,
Stringent Prevention:
foreign objects can lead to severe adherence to evolving standards,
Proactive measures to stop
injuries, illnesses, and long-term and fostering a culture of food
hazards.
health complications, safety through employee
underscoring the critical need for Vigilant Detection: Advanced engagement and accountability.
robust preventive measures. systems for early identification.
Monitoring Adaptation

Consumer Safety Injury Risk

Robust Control: Effective
Culture Accountability
mechanisms to mitigate and
Public Health
remove hazards.
 Understanding Chemical
Food Contamination

Date / Institution / Class

What is Chemical Food Contamination?
Key Types of Chemical Contaminants
Definition
Chemical food contamination refers to the Natural Toxins
undesirable presence of harmful chemical Substances from fungi (mycotoxins), plants (solanine), or algae that
inadvertently enter the food supply.
substances in food or feed. These substances,
not intentionally added, can lead to adverse
health effects in both animals and humans.

Regulatory bodies like the EFSA and FDA consider Agricultural Chemicals
these contaminants a significant food safety Residues from pesticides, herbicides, or veterinary drugs
concern due to potential acute or chronic risks. persisting in produce or animal products.

The health impact is directly influenced by the

chemical's concentration and the amount of
contaminated food consumed.
Industrial Contaminants
Chemicals from industrial processes (heavy metals,
dioxins) that contaminate water, soil, and food.

A Crucial Distinction
Unlike biological contaminants (bacteria,
viruses), which are living organisms, chemical
Excessive or Unapproved Additives
contaminants are non-living toxic substances Approved substances used above safety limits, or unapproved substances,
become contaminants.
that disrupt biological processes.
Brief Background
A Persistent Food Safety Concern Growing Public and Regulatory
Chemical contamination has been a long-standing and inherent issue within
Awareness
food safety. Unlike microbial threats, these contaminants are non-living
chemical substances not intentionally added to food or feed, yet they pose
significant risks to both animal and human health. Pre-20th Century

The severity of health risks is directly influenced by the concentration of the Implicit Contamination
chemical in the food and the quantity of contaminated food consumed, highlighting Chemical presence often unrecognized or attributed to
the need for continuous vigilance. other causes.
Historically, the presence of various harmful chemical substances in the food
supply has contributed to a wide array of illnesses, reinforcing its status as a
critical public health challenge.

Drivers of Increased Exposure

Early 20th Century

Rising Public Awareness

Growing understanding of health risks, leading to calls
for better food safety.

Modern Era
Industrialization Intensive Farming
The advent of industrialization led to The rise of intensive farming involved Formalized Regulation
increased release of pollutants like heavy widespread use of pesticides and Establishment of regulatory bodies to monitor and
First Recorded Chemical Contamination Incident
The Bradford Sweets Poisoning Tragic Consequences: Public Health
(1858) Crisis
In 1858, a tragic incident known as the "Bradford Sweets
Fatalities
Poisoning" occurred in England. A batch of peppermint
lozenges was accidentally contaminated with arsenic
trioxide, a key component in some lead-based 20+
People Killed
compounds, instead of a harmless filler. This critical error
had devastating consequences.
The consumption of the poisoned sweets resulted in over
The mislabeled, highly toxic chemical was mistakenly used
20 deaths and hundreds of severe illnesses, with
by a vendor, leading to a widespread and immediate public
health crisis.
symptoms of intense pain and collapse.

This incident highlighted the severe dangers of unregulated The incident caused widespread panic and public outrage,
chemical handling and the lack of oversight in food production exposing the vulnerability of consumers to dangerous
at the time. substances in everyday products.
It served as a stark, early example of how chemical
contaminants could lead to devastating public health
YEAR LOCATION PRODUCT
emergencies, eroding public trust.
1858 Bradford, England Candies
Common Sources of Chemical Contaminants
Key Pathways for Contamination

Agricultural Practices Industrial Activities

Chemicals like pesticides, herbicides, and veterinary drugs are Industrial processes can release pollutants like heavy metals (lead,
essential for modern agriculture. However, their residues can persist mercury) and persistent organic pollutants (dioxins) into the
in harvested produce, meat, and dairy products if not managed environment, which then enter the food chain via air, water, and soil.
according to strict guidelines.
Persistence: Industrial contaminants are concerning due to their
Impact: These substances are biologically active, and their environmental persistence and tendency to bioaccumulate,
unintended presence in food can pose diverse risks, from acute toxic increasing in concentration up the food chain.
effects to long-term health issues.

Food Processing & Packaging Environmental Contamination

How Chemical Contaminants Enter Food
Chemical contaminants, unlike biological agents, typically enter the food chain through various unintentional routes
at different stages of production and consumption. Understanding these pathways is crucial for effective prevention
and control.

Environmental Agricultural Packaging Processing &

Uptake Residues Leaching Storage

Chemicals from industrial Improper use of pesticides, Chemicals from packaging Contamination can occur
waste, pollution, and herbicides, or veterinary materials (plastics, inks, during handling, processing,
agricultural runoff drugs leads to harmful adhesives) can migrate into and storage stages. (Source:
contaminate soil and water. residues in food. (Source: PMC food. (Source: FDA) PMC NCBI)
(Source: US EPA) NCBI)
Influencing Factors: Inadequate Cleaning:
Plant Uptake: Absorbed Persistence: Residues Accelerated by heat, contact Residues from cleaning agents
directly through roots from remain on or within crops, time, and high-fat content of or disinfectants.
contaminated soil and water. meat, milk, or eggs if the food. Equipment Contact:
Animal Uptake: Occurs by withdrawal periods are not Leaching of lubricants or
Material Inertness: No
consuming contaminated observed. metals from worn machinery.
packaging is completely inert,
plants, water, or feed. Illicit Use: Banned creating potential for leaching.
Chemical Processes Behind Contamination
Understanding how chemical contaminants integrate into the food supply is crucial. These processes, though
often subtle, drive the presence of harmful substances in our food through various chemical and physico-
chemical interactions within environmental and biological systems.

Absorption & Chemical Reactions & Environmental

Bioaccumulation Degradation Deposition

Plant Uptake: Plants absorb chemical Food & Packaging: Substances like Airborne Pollutants: Industrial
residues like pesticides or heavy metals plasticizers can leach from packaging into emissions and sprays can settle directly
from contaminated soil or water, which food, especially with heat or acidity. onto the surfaces of exposed crops, fruits,
accumulate in their tissues. and vegetables.
Degradation By-products: Improper
Animal Uptake: Livestock consume storage or processing can cause Waterborne Pollutants: Contaminated
contaminated plants, leading to the transfer preservatives and other additives to break water from industrial runoff can transfer
and concentration of contaminants in meat, down into toxic by-products. pollutants to crops during irrigation or to
milk, or eggs through bioaccumulation. aquatic life.

Environmental Uptake Packaging Migration Air & Water

Health Risks of Chemical Contamination
Chemical contaminants in food pose diverse and significant threats to human health, encompassing a wide spectrum from
immediate, acute reactions to severe, long-term chronic conditions. Understanding these impacts is crucial for effective prevention
and public health safeguarding. Unsafe food, often due to chemical substances, causes more than 200 diseases, ranging from
diarrhoea to cancers globally.

Immediate Impact: Acute Long-Term Consequences:

Effects Chronic Effects
Resulting from prolonged exposure, chronic effects develop slowly
over years. They often involve irreversible damage and can
significantly impact quality of life.

These health problems manifest rapidly, often within hours or days

of exposure. While typically transient, severe acute cases can be
life-threatening.
Carcinogenesis: Increased risk of various cancers.
Gastrointestinal Distress: Nausea, vomiting, diarrhea.
Developmental Issues: Impaired cognitive development,
Neurological Symptoms: Headaches, dizziness, fatigue. neurological disorders, and birth defects.
Other Reactions: Skin rashes, allergic responses. Organ Damage: Liver, kidney, and neurological system damage.

Onset: Rapid Duration: Short-term Endocrine Disruption: Interference with hormonal systems.
Do’s and Don’ts to Prevent Chemical Contamination
Key Practices to Adopt Practices to Avoid

Wash Fruits/Vegetables Thoroughly Don’t Use Banned Chemicals

Rinse all fresh produce under running water to remove surface Never use chemicals banned by regulatory authorities. Their
chemical residues and contaminants. Even organic produce use undermines food safety systems and poses severe, long-
requires washing to remove dust and soil. term health threats.

Use Regulated Food-Safe

Packaging Don’t Use Non-Food-Grade Containers
Opt for materials approved for Avoid storing food in industrial or non-food-grade containers, as
food contact (e.g., BPA-free they can leach harmful chemicals like phthalates or heavy
plastic, glass) to prevent metals into food.
chemical leaching into food,
ensuring they meet regulatory
standards.
Role of HACCP and Other Food Regulations
Other Critical Regulations &
HACCP: Hazard Analysis & Standards
Critical Control Points
HACCP is a globally recognized, systematic, and preventive
Codex Alimentarius (FAO/WHO)
approach to food safety. It focuses on identifying, evaluating, and
International standards, guidelines, and codes of practice
controlling food safety hazards throughout the entire food
established by the FAO and WHO. It serves as a global
production chain, from raw material sourcing to consumption. benchmark for food safety, providing harmonized standards
for contaminants and additives.
Hazard Analysis: Identifies potential biological, chemical, or
physical hazards.
Critical Control Points (CCPs): Determines points where control
is essential to prevent or eliminate hazards. FDA / BFAD (Philippines)
The Food and Drug Administration (formerly Bureau of Food
Within HACCP, particular emphasis is placed on and Drugs) regulates acceptable limits of contaminants and
identifying chemical hazards (e.g., pesticides, heavy ensures the safety and quality of food, drugs, and cosmetics
metals, allergens) and establishing robust control in the Philippines.
measures.

RA 10611 – Food Safety Act of 2013

(Philippines)
Aims to strengthen the food safety regulatory system by
ensuring all food producers and handlers adhere to strict
Approach: Scope: Farm-to- Goal: Food Safety standards, from primary production to retail, safeguarding
Preventive Fork Assurance
public health.
Laws and Standards Related to Chemical
Contamination
Philippines: National Regulatory International: Global Standards &
Framework Laws

RA 10611 – Food Safety Act EU Food Law

This landmark legislation strengthens the food safety A comprehensive framework built on risk analysis and
regulatory system, mandating strict standards across the transparency, setting stringent standards for contaminants,
entire supply chain to safeguard public health from all food- additives, and traceability to ensure high consumer protection
borne hazards. in the EU.

Scope: Farm-to-Table Focus: System Strengthening Region: European Union Principle: Precautionary

RA 3720 – FDA Act FDA FSMA (USA)

Empowers the Philippine FDA to regulate and monitor food The U.S. Food Safety Modernization Act shifts focus from
products, setting acceptable limits for contaminants and responding to illness to preventing it, mandating preventive
enforcing Maximum Residue Limits (MRLs) to protect controls, increasing inspection authority, and strengthening
consumers. import oversight.

Agency: PH FDA Authority: Regulation & Monitoring Country: USA Approach: Preventive
Conclusion

Safeguarding Our Food, Protecting Our Future

Ensuring a safe food supply, free from harmful chemical contaminants, is paramount for global
public health and sustainable well-being. This requires a proactive, integrated approach across
every stage of the food chain.

A Serious Public Health Concern Understanding is Key to Prevention

Chemical food contamination is a persistent global challenge. Effective prevention hinges on a deep understanding of how
With an estimated 600 million illnesses and 420,000 deaths contaminants enter the food chain—from environmental uptake
annually linked to contaminated food (WHO), its impact spans and agricultural practices to processing. Identifying sources and
from acute ailments to chronic diseases, underscoring the critical mechanisms allows for targeted control measures.
need for vigilance.

Regulatory Frameworks Provide Shared Responsibility for Food

Protection Safety
Robust regulatory frameworks, including systematic approaches Food safety is a shared responsibility. From producers ensuring
like HACCP and comprehensive national laws (e.g., FDA good practices to consumers making informed choices, collective
regulations), are the bedrock of consumer protection. They action across the 'farm-to-fork' chain is essential for a safe food