Food Safety and Security: Discussion 9

There are many places in the food chain where food can be tainted. The animals consuming the food can ingest it. It can grow on the food, or on plants. It can be tainted also at harvest, during processing, transportation, storage and when being used by the end consumer. Some areas are more susceptible, as are some crops/animals. It can reduce the quality of plant and animal products and interfere with reproduction. Aflatoxins have been found in a variety of human foods. There are many things that should be properly stored to prevent fungus. Products like nuts, rice, pecans, spices, cassava and figs have a lot of AFBI and may be more dangerous. It can be dangerous and is toxic,

Some fungi travel through the food chain. It can be very dangerous, such as with Ochratoxin A which is very toxic and can harm many animal species. It can also cause cancer. Research on humans finds that it can lead to cancer and tumors. It can be found in some humans milk and kidneys when it is particularly prevalent. Exposure is dangerous and can leave irreversible effects on humans. Some toxins are heat resistant, some are resistant to stomach acids. It can put animals off feed and cause problems among livestock. Getting some of them under control can be a huge undertaking, as the microscopic spores could be anywhere. Sick animals reduce income to growers as do plants that are not thriving. High vet bills and increased money to help sick plants may also result. Some contaminants are dangerous. Epidemics have been caused and many people have died from ergots in grain for instance.

Preventing the taint and controlling the spread are the best ways to keep it under control. Prevent formation of the toxins from the very beginning. Food should be collected and stored properly. Quality control is vital. The grain should be properly dried. Mold inhibitors may be used. Analysis should be fun on the food. Good farm management is important. Foods which are minimally packaged or “fresh” Should be properly examined.

Food should be properly heated and maintained at the correct heat. Food should not be given the chance to develop toxins. Spores should be destroyed and if necessary eliminated from the environment. Food should be properly stored and if it is being treated for long term storage, the packaging, heat, heat maintenance, proper chemical balance and more should be maintained.

Some products like Honey have even been found with traces (Nevas).  Using supernatant filtration (SF) they found traces of C. botulinum/g. This could have been during production or storage. Collection can also taint it. It is prevalent in the environment.  Milk, eggs, meat, and more, including derivitives, may be contaminated. Each step needs to be carefully monitored. It is found that more developed countries are safer than other countries due to food control. There is regulation and food control. Grains may be infected and the production of the toxin can be devastating in the host once introduced from the food source. When brewing or making cheese the process is very precise and everything must be completely sanitized before use.

SOURCE

High prevalence of Clostridium botulinum types A and B in honey samples detected by polymerase chain reaction International Journal of Food Microbiology (Links to an external site.). Volume 72, Issues 1–2 (Links to an external site.), 30 January 2002, Pages 45–52. Marie Nevas. http://www.sciencedirect.com/science/article/pii/S0168160501006158 (Links to an external site.)

Mycotoxins in the Human Food Chain. Galvano, Fabio. Jan 2005. http://www.researchgate.net/profile/Fabio_Galvano/publication/261070645_MYCOTOXINS_IN_THE_HUMAN_FOOD_CHAIN/links/0c96053328b9a1e82b000000.pdf