SUBSTANCES BINDING MINERALS
Phytic acid and phytates:
• They are storage form of phosphorus in a plant
• Phytic acid is a chelating agent, forms complexes
with Fe, Cu and Zn, and can bind enzymes (e.g.
pepsin) – blocks absorption of these important
minerals and causes starch to be less digestible –
worse nutrition
• heat-stable
• protect against cancer
Oxalates
• Bind Ca, make salts with it. These salts cumulate in
kidneys and can cause kidney stones
• Can cause a lack of calcium in an organism which
leads to disturbance of metabolism of bones
Antivitamin
• Antivitamin is simply a substance that makes a vitamin
ineffective.
• Ascorbic acid oxidase: is a multi-copper enzyme that
catalyzes the oxidation of ascorbic acid to dehydroascorbic
acid
• Thiaminases: are enzmyes found in a few plants and the raw
flesh and viscera of certain fish and shellfish. When ingested
these enzymes split thiamin (Vitamin B1), an important
compound in energy metabolism, and render it inactive.
• Tannins: water-soluble polyphenols that are present in many
plant foods. They have been reported to be responsible for
decreases in feed intake, growth rate, feed efficiency, net
metabolizable energy, and protein digestibility
Dangerous of Baverage
• beverages are liquids specifically prepared for
human consumption.
• Beverages, including juice, soft drinks, and
carbonated drinks, have some form of water in
them, water itself is often not classified as a
beverage.
Introduction
•Alcohol contains OH (hydroxyl group)
•Alcohol classified to 3 type
• Primary alcohol: methanol, ethanol, isopropanol
• Secondary alcohol
• Tertiary alcohol
Coffee
• Coffee has a high amount of caffeine, higher than the
caffeine content in other popular drinks
• Caffeine is a substance that behaves as a stimulant in the
central nervous system.
• Much like drugs, you find that you want more and more
coffee to accomplish the same "high" effect of being alert.
Tea
• Tea naturally contains caffeine, which may cause a rapid
heart rate, anxiety, insomnia, upset stomach and tremors
• Caffeine content in tea can range from 14 to 60 milligrams
per cup, with black tea containing the highest levels,
oolong tea containing moderate levels, and green and
white teas containing relatively low levels.
• Consuming 200 to 300 milligrams of caffeine per day is
considered moderate intake
Types of hazard in food
•Food can be contaminated by:
Biological hazard
Physical hazard
Chemical hazard
Biological hazards
•Biological hazards are biological
agents that have the capacity to cause
harmful effects in humans.
•Common biological hazards include
• bacteria,
• viruses
• parasites.
Pathogenic Bacteria
• Bacteria are living single-celled organisms and are
generally considered to be the most important causative
agents of foodborne illnesses.
• Bacteria grow fast in foods that are warm, moist, protein-
rich and low in acid.
• Milk, shell eggs, poultry, fish, meat and shellfish are
common food items that support the growth of bacteria.
• Top 3 pathogenic bacteria causing food poisoning
• Vibrio parahaemolyticus
• Salmonella
• Staphylococcus aureus
Vibrio parahaemolyticus
• Vibrio parahemolyticus is a gram negative enteric
bacterium
• Vibrio parahaemolyticus is an intestinal infection
that is characterized by lower gastrointestinal
distress such as diarrhea and cramps.
• nausea, vomiting, fever and headache may be
present
• Raw or under-cooked seafood,ready-to-eat foods
contaminated by raw seafood
Salmonella
• Salmonella is the name of a group of bacteria which is
one of the most common causes of food poisoning
• Salmonella can cause more serious illness in older adults,
infants, and persons with chronic diseases.
• Salmonella is killed by cooking and pasteurization.
• Food: Contaminated eggs, poultry, meat, unpasteurized
milk or juice, cheese, contaminated raw fruits and
vegetables (alfalfa sprouts, melons), spices, and nuts
Staphylococcus aureus
• Staphylococcus aureus (or Staph aureus) is a type of bacteria
commonly found on the skin and hair as well as in the noses
and throats of people and animals.
• Staphylococcus can cause food poisoning when a food handler
contaminates food and then the food is not properly
refrigerated.
• Other sources of food contamination include the equipment
and surfaces on which food is prepared. These bacteria
multiply quickly at room temperature to produce a toxin that
causes illness.
• Staphylococcus is killed by cooking and pasteurization.
• Foods that are made with hand contact and require no
additional cooking, such as:
• Salads, such as ham, egg, tuna, chicken, potato, and macaroni
• Bakery products, such as cream-filled pastries, cream pies,
and chocolate éclairs,Sandwiches
Streptococcus suis
• Streptococcus suis infection is acquired through
exposure to contaminated pigs or pig meat.
• Meningitis and sepsis are the most common
clinical manifestations of S. suis infection; hearing
loss is a frequent complication.
Botulism
• Botulism is a rare but serious illness caused by a bacterium
which occurs in soil. It produces a toxin that affects your
nerves. Foodborne botulism comes from eating foods
contaminated with the toxin.
• Source: Honey, home-canned vegetables and fruits, corn
syrup, Home-canned foods with a low acid content, improperly
canned commercial foods, home-canned or fermented fish,
herb-infused oils, baked potatoes in aluminum foil, cheese
sauce, bottled garlic, foods held warm for extended periods of
time
• Symptom: Infants: Lethargy, weakness, poor feeding,
constipation, poor head control, poor gag and sucking reflex
• Children and adults: Double vision, blurred vision, drooping
eyelids, slurred speech, difficulty swallowing, dry mouth and
muscle weakness
Clostridium botulinum
• Clostridium botulinum produces toxin “Botulinum”
• Botulinum affects on nerves
• Foodborne botulism comes from eating foods
contaminated with the toxin.
Shigella
• The Shigella germ is a family of bacteria that can cause
diarrhea in humans.
• The bacteria can spread from an infected person to
contaminate water or food, or directly to another person.
Getting just a little bit of the Shigella bacteria into your mouth is
enough to cause symptoms.
• Shigellosis is an infectious disease caused byShigella
• Source: Contaminated food or water, or contact with an
infected person. Foods most often associated
with Shigellaoutbreaks are salads and sandwiches that involve
a lot of hand contact in their preparation, and raw vegetables
contaminated in the field.
• Symptom: Sudden abdominal cramping, fever, diarrhea that
may be bloody or contains mucus, nausea and vomiting
Bacillus cereus
• Bacillus cereus or B. cereus is a type of bacteria that
produces toxins.
• These toxins can cause two types of illness: one type
characterized by diarrhea and an emetic toxin, by nausea
and vomiting.
• These bacteria are present in foods and can multiply
quickly at room temperature.
• Source: A variety of foods, particularly rice and leftovers,
as well as sauces, soups, and other prepared foods that
have sat out too long at room temperature.
• Symptom:
• Diarrheal: Watery diarrhea and abdominal cramps
• Emetic (vomiting): Nausea and vomiting
Virus
• Viruses are very simple and small organisms that cannot
reproduce outside a living cell. Therefore, they do not
multiply in or on foods.
• Viruses can contaminate food through foodservice
workers' poor hygiene, and can be present in
contaminated food and water supplies, or shellfish
harvested from sewage-contaminated waters.
• Two of the commonest foodborne viruses
• Norovirus
• Hepatitis A virus
Parasites
• Parasites are organisms that live in or on another living
organism
• Parasites include single-celled organisms and worms.
• Human may be infected with single-celled parasites
(e.g. Giardia lamblia) through consumption of
contaminated water and food such as raw vegetables.
• Human beings may get infected with parasitic worms
through consumption of undercooked meat, freshwater
fish and freshwater snails.
• tapeworms,
• Clonorchis sinesis
• Angiostrongylus cantonensis
Mycotoxins
• Mycotoxins are poisonous substances produced
by molds
• Mycotoxins found primarily in grain and nut crops,
celery, grape juice, apples, and other produce.
• The Food and Agriculture Organization (FAO) of
the United Nations estimates that 25% of the
world's food crops are affected by mycotoxins
• Mycotoxins: aflatoxins, ochratoxin,
patulin,Trichothecenes