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8. Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach
Adewale O. Obadina 1 and Ifeoluwa O. Adekoya 2
1 Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
2 Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
8.1 Food Safety
Food serves as a rich source of nutrients, central to health and social well-being of individuals and communities, but if improperly handled, they could serve as a medium of disease transmission (Mensah et al., 2012). Food safety is the guarantee that food will not be harmful when prepared and/or consumed according to its prospective use. Food safety is of growing global concern because of its importance to public health and its influence on international trade. The avoidance of foods that are contaminated with fungi, viruses, bacteria, toxins, chemicals and other contaminants is crucial to healthy living. However, the most important food safety problem is food-borne illnesses caused by microorganisms.
Food-borne illness is any disease resulting from the ingestion of food that has been contaminated by pathogenic microorganisms, parasitized and also with chemical or natural toxins. Food-borne disease can result from the presence of toxins, which affect the environment and could also be due to food intoxication or food poisoning.
Between 2009 and 2010,1,527 food-borne disease outbreaks occurred in the United States, which resulted into 23 deaths, 29 444 cases of illness and 1,184 hospitalizations. The pathogen-commodity pairs (germs and foods) accountable for the majority of these outbreaks were Salmonella in eggs, E. coli O157 in beef, and Listeria spp in dairy products (CDC, 2013). The food-borne illness cases in Australia is estimated to be about 5.4 million cases yearly, which accounts for 120 deaths, 18 000 hospitalizations,
2.1 million absenteeism, 1.2 million doctor consultations and 300000 prescriptions for antibiotics (OzFoodNet, 2014). Salmonellosis and botulism outbreaks have been reported in Kwazulu-Natal in 2011 and Uganda between 2008 and 2009, respectively (Niel et al., 2012).
8.2 Food Safety Hazards
A hazard is a chemical, biological or physical agent contained in a food with the tendency to cause harm and hence can be classified under physical, chemical and biological hazards.
8.2.1 Biological Safety of Foods