Food Safety Hazards

Understanding Hygiene and Sanitation in Food Handling Areas.

Almost every few weeks, a new story of foodborne illnesses hit the news headlines. Salmonella in chicken, peanuts, fish etc., E. coli in salads, fruit juice, drinking water, etc., Staph aureus toxin in stored foods, etc. Every year, thousands of people are hospitalized due to foodborne illnesses, and some of them even die. An instance of a salmonella contamination in peanut butter in 2008-09 hospitalized more than 600 people and killed 9 people in USA. E.Coli 0157 contamination in salads killed about 15 people in European Union. There are are numerous cases of Staphylo coccus poisoning, Lysteria infections, histamine toxicity, heavy metal toxicity and food allergens recorded in developed countries and undetected in developing and under developed countries. The hospital expenses, the man days lost and even the loss of precious life of near and dear on account of food poisoning cause public and parents everywhere to question the safety food offered for public consumption.

A thorough study has revealed that majority of such food borne illness arise from careless handling of food materials from farm to fork. These agents of food poisoning are referred to as food safety hazards. As per food safety norms hazards are defined as any thing in the food which can cause infection or toxicity or injury to the consumer. There are mainly three types of hazards viz. the biological hazards, the chemical hazards and the physical hazards.

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Major food safety hazards

The Biological


As the name suggests the biological hazards are living organisms in the food, which cause infectious disease to the consumers. They can be the unicellular organisms like the virus, the bacteria, multi cellular parasites like tape worm, etc....

The Chemical


Of late traditional farming practices have given way to modern methods of farming employing synthetic fertilizers, high yielding varieties, pesticides, fungicides, weedicide, etc. in agriculture, animal husbandry, poultry and fisheries. ...

The Physical


The Codex Alimentarius Commission has listed the possible physical hazards on the basis of their capacity to cause injury or even chocking of the customers (Table 14). All these items are commonly encountered in food materials handled carelessly. ...

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Dr. Mukundan's Institute for
Food Safety & Technoloy

MIFT is an institute offering expert training in Food Safety for all type of food production from seed production, farming, harvesting & storage of crops, Food Processing, Storage, Transportation, etc. with a view to avoid health hazards and quality problems.

Contact Info

NRA 4, Narayanan Asan Road,
Kochi Kerala, India


+91 9447289718,
+91 484 4871251


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