3-1 Contamination, Food Allergens, and Foodborne Illness

3-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth. 2. True or False: Cooking can destroy the toxins in toxic wild mushrooms. 3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food. 4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. 5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. 3-2

3-3 Foodborne Contaminants Biological Fish toxins Shellfish toxins Plant and mushroom toxins Chemical Toxic metal poisoning Chemicals and pesticides Physical Metal shavings from cans, staples Fingernails, hair, bandages

3-4 Biological Toxins These Toxins May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet

3-5 Major Foodborne Illnesses from Fish Toxins Fish Toxin Illnesses Scombroid poisoning Ciguatera fish poisoning

3-6 Major Foodborne Illnesses from Fish Toxins Illness: Scombroid poisoning Toxin: Histamine Tuna Bonito Mackerel Mahi mahi Reddening of face and neck Sweating Headache Burning or tingling in mouth or throat Purchase fish from approved, reputable suppliers Prevent time- temperature abuse during storage and preparation Associated Food Common Symptoms Prevention

3-7 Major Foodborne Illnesses from Fish Toxins Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Predatory reef fish: Barracuda Grouper Jacks Snapper Reversal of hot and cold sensations Nausea Vomiting Tingling in fingers, lips, or toes Joint and muscle pain Associated Food Common Symptoms Prevention Purchase reef fish from approved, reputable suppliers

3-8 Major Foodborne Illnesses from Shellfish Toxins Shellfish Toxin Illnesses Paralytic Shellfish Poisoning (PSP) Neurotoxic Shellfish Poisoning (NSP) Amnesic Shellfish Poisoning (ASP)

3-9 Major Foodborne Illnesses from Shellfish Toxins Associated Food Common Symptoms Prevention Numbness Tingling of mouth, face, arms and legs Dizziness Nausea Vomiting Diarrhea Illness: Paralytic Shellfish Poisoning (PSP) Toxin: Saxitoxin Clams Mussels Oysters Scallops Purchase shellfish from approved, reputable suppliers

3-10 Major Foodborne Illnesses from Shellfish Toxins Associated Food Common Symptoms Prevention Tingling and numbness of the lips, tongue, and throat Dizziness Reversal of hot and cold sensations Vomiting Diarrhea Purchase shellfish from approved, reputable suppliers Clams Mussels Oysters Illness: Neurotoxic Shellfish Poisoning (NSP) Toxin: Brevetoxin

3-11 Major Foodborne Illnesses from Shellfish Toxins Associated Food Common Symptoms Prevention Clams Mussels Oysters Scallops Initially: Vomiting Diarrhea Abdominal pain Later: (Possibly) Confusion Memory loss Disorientation Seizure Coma Purchase shellfish from approved, reputable suppliers Illness: Amnesic Shellfish Poisoning (ASP) Toxin: Domoic acid

3-12 Apply Your Knowledge: Who Am I? 1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years 2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other shellfish I am found in colder waters such as those of the New England Coast 3-12

3-13 Mushroom Toxins These Toxins Are present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing

3-14 Chemical Toxins Toxic Metals Toxic metal poisoning can occur when: Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly To prevent this: Use food-grade utensils and equipment to prepare and store food Have a professional install beverage dispensers

3-15 Chemical Toxins Chemicals Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers

3-16 Physical Contaminants Foreign objects accidentally introduced into food: Metal shavings from cans Staples from cartons Glass from broken light bulbs Blades from plastic or rubber scrapers Fingernails, hair, and bandages Dirt Bones

3-17 Food Allergens Common Food Allergens Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts

3-18 Symptoms of an allergic reaction include: Itching in and around the mouth, face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands, or feet Gastrointestinal symptoms Loss of consciousness and death Food Allergens

3-19 Food Allergens To protect guests with food allergies: Be able to fully describe menu items If you are unsure if an item is allergen free, urge the guest to order something else Ensure that cookware and utensils used to prepare the guests’ food are allergen free

3-20 Apply Your Knowledge: Spot the Allergen Which of these are common allergens? Eggs Peanuts Beef Bean sprouts Shellfish Milk 3-20