2. Three Types of Foodborne Contaminants
Biological
Chemical
Physical
Instructor Notes
Food is considered contaminated when it contains hazardous biological, chemical, or physical substances.
Most foodborne illnesses are caused by bacteria, parasites, viruses, and fungi, but biological and chemical toxins are also responsible for many foodborne illnesses.
While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized.
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3. Biological 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
Instructor Notes
Toxins in seafood, plants, and mushrooms are responsible for many cases of foodborne illness. Most of these biological toxins occur naturally and are not caused by the presence of microorganisms.
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4. Illness: Ciguatera poisoning Toxin: Ciguatera toxin
Seafood Toxins
Illness: Ciguatera poisoning Toxin: Ciguatera toxin
Instructor Notes
Ciguatera toxin accumulates in the tissue of large, predatory tropical reef fish—such as amberjack, barracuda, grouper, and snapper—after eating smaller fish that have fed upon certain species of toxic algae.
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5. Seafood Toxins continued
Illness: Ciguatera poisoning Toxin: Ciguatera toxin
Instructor Notes
Since ciguatera toxin cannot be smelled or tasted and is not destroyed by cooking, it is very important to purchase predatory tropical reef fish only from approved suppliers.
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6. Illness: Shellfish poisoning Toxin: Varies
Seafood Toxins
Illness: Shellfish poisoning Toxin: Varies
Instructor Notes
Shellfish, especially mollusks, may contain toxins from the algae they eat.
Illnesses caused by shellfish toxins vary, and are specific to the type of toxin consumed.
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7. Seafood Toxins continued
Illness: Shellfish poisoning Toxin: Varies
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8. Seafood Toxins Illness: Scombroid poisoning Toxin: Histamine
Instructor Notes
Scombroid poisoning is a common form of illness caused by fish toxins in the U.S.
When scombroid fish are time-temperature abused, bacteria associated with the fish produce the toxin histamine.
Sometimes symptoms will include a facial rash, hives, edema, diarrhea, and abdominal cramps.
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9. Seafood Toxins continued Illness: Scombroid poisoning Toxin: Histamine
Instructor Notes
Cooking or freezing does not destroy histamine.
It is important to reject shipments of scombroid fish that have been thawed and refrozen.
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10. Plant Toxins Some plants are: Naturally toxic Rhubarb leaves
Apricot kernels
Water hemlock
Toxic when raw, but safe when cooked
Red kidney beans
Fava beans
Instructor Notes
Most poisoning caused by plants results when toxic plants have been used in medicinal home remedies. Some illnesses have occurred after animals have eaten toxic plants and people have consumed the by-products of those animals.
Avoid using toxic plant species and products prepared with them. Fava and red kidney beans should be cooked properly before use.
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11. Mushroom Toxins Present in certain varieties of wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
Instructor Notes
Most foodborne-illness outbreaks associated with mushrooms are caused by the consumption of wild mushrooms collected by amateur hunters.
Establishments should not use mushrooms picked in the wild unless they have been purchased from approved suppliers.
Establishments that purchase mushrooms picked in the wild should have written buyer specifications that include the following:
The mushroom’s common name, Latin binomial, and its author
Assurance the mushroom was identified in its fresh state
Name of the person who identified the mushroom and a statement regarding his/her qualifications
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12. Pesticide photo courtesy of the National Pest Management Association
Types of Chemical Contaminants
Toxic metals
Pesticides
Cleaning products
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Pesticide photo courtesy of the National Pest Management Association

13. 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
Instructor Notes
Utensils and equipment that contain toxic metals such as lead, copper, brass, zinc, antimony, and cadmium can cause toxic-metal poisoning. If acidic food is stored or prepared in this equipment, it can leach these metals from the item and become contaminated.
If carbonated beverage dispensers are installed improperly and carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage.
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14. Chemicals Pesticides Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred to new containers
Pesticides
Should only be applied by a licensed pest control operator (PCO)
Wrap and store food prior to application
Do not store food this way
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15. Accidental Introduction of Foreign Objects
Metal shavings
Staples
Glass
Fingernails
Hair
Bandages
Naturally Occurring Objects That Pose a Hazard
Bones
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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16. Common Food Allergens Milk and dairy products Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
Instructor Notes
A food allergy is the body’s negative reaction to a particular food protein.
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17. 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
Death
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18. To protect guests with food allergies:
Be able to identify menu items containing potential allergens
If you are not sure if a guest’s selection is allergen-free, urge them to order a different item
Ensure that tableware and utensils used to prepare the guests’ food are allergen free
Prepare menu items as simply as possible
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19. Which of these food items are common allergens?
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
Instructor Notes
Answers:
Eggs, peanuts, shellfish, and milk are common allergens.
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