Biological Hazards FAQs

Biological risks in the context of food safety relate to microorganisms that have the potential to cause illnesses that are transmitted through food, such as bacteria, viruses, parasites, and fungi. These dangers have the potential to contaminate food at any stage of the production, processing, distribution, or preparation process, and they provide serious threats to the health of the general public.

The presence of biological hazards has an impact on the safety of food since they have the potential to cause foodborne illnesses, which can result in severe health problems or possible death. When the conditions are favourable, these microbes are able to grow rapidly, which can result in contamination that is frequently undetectable through the senses of sight, smell, or taste. Food that is contaminated can lead to large outbreaks, which can have negative effects on both the health of consumers and the reputation of businesses.

The most common types of biological hazards found in food include:

• Bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes.
• Viruses, such as Norovirus and Hepatitis A,.
• Parasites such as Toxoplasma gondii and Trichinella spiralis.
• Fungi, such as mould, produce mycotoxins.

Biological dangers in food are difficult to identify since they are minute and frequently cannot be seen, smelled, or tasted. This makes it difficult to identify them. It is vital for detection that food samples be subjected to microbiological testing on a regular basis. In addition, ensuring that critical control points (CCPs) in food manufacturing processes are monitored and that proper hygiene measures are adhered to can assist in the identification of possible dangers.

Symptoms of foodborne illnesses can vary but commonly include:

• Nausea
• Vomiting
• Diarrhoea
• Abdominal pain
• Fever
• Headache

Muscle aches The symptoms can manifest anywhere from a few hours to several days after consuming contaminated food. They can range from mild discomfort to serious conditions that require medical attention.

Bacteria constitute a threat to the safety of food because they can rapidly multiply in environments that are favourable to their growth, they can produce toxins, and they can cause diseases. As a result of their resistance to extreme conditions, they are able to survive in a diverse range of habitats. Common bacteria like Salmonella and E. coli can cause a number of serious health issues, including severe gastrointestinal disease.

Businesses can reduce the biological dangers in food by carrying out a number of crucial steps, such as the following:

• Hazard Analysis and Critical Control Points (HACCP): Identifying and monitoring critical points in the food production process where hazards can be controlled.
• Good Manufacturing Practices (GMP): Ensuring hygiene and sanitation standards are maintained.
• Regular Training: Educating staff on food safety practices and proper handling techniques.
• Routine Testing: Conducting regular microbiological testing of food and surfaces.
• Temperature Control: Ensuring food is stored, cooked, and cooled at appropriate temperatures to prevent bacterial growth.

There are several important regulations that govern food safety in the UK:

• The Food Safety Act of 1990 provides the framework for food safety legislation.
• The Food Hygiene (England) Regulations 2006: Implement EU hygiene regulations in England, with similar regulations in Scotland, Wales, and Northern Ireland.
• The General Food Law Regulation (EC) 178/2002 establishes principles for food safety and traceability.

The Food Safety and Hygiene (England) Regulations 2013 consolidate various food safety regulations, including those related to biological hazards.

Individuals can ensure they are handling food safely at home by following these practices:

• Wash Hands and Surfaces: Regularly wash hands, utensils, and kitchen surfaces.
• Separate Raw and Cooked Foods: Avoid cross-contamination by using separate cutting boards and utensils.
• Cook to Safe Temperatures: Use a food thermometer to ensure foods are cooked to the correct internal temperatures.
• Refrigerate Promptly: Store perishables in the refrigerator within two hours to slow bacterial growth.
• Follow Use-By Dates: Adhere to use-by and best-before dates to ensure food safety.

Preventing cross-contamination in the kitchen involves:

• Using Separate Equipment: Designate different cutting boards and knives for raw meat, poultry, and seafood, and another set for vegetables and ready-to-eat foods.
• Cleaning Thoroughly: Wash all surfaces, utensils, and hands with hot, soapy water after handling raw foods.
• Storing Foods Properly: Keep raw meat, poultry, and seafood separate from other foods in the refrigerator.
• Cooking Food Thoroughly: Ensure that all food is cooked to safe temperatures to kill harmful bacteria.
• Using Sanitizers: Regularly sanitise kitchen surfaces and equipment to reduce the risk of contamination.

The management of temperature is an essential component in the prevention of biological risks because it prevents the growth of germs that are capable of causing illnesses that are transmitted through food. In the “danger zone” that exists between 5 and 63 degrees Celsius, bacteria like Salmonella and E. coli are able to flourish. Food can be kept at temperatures below 5 degrees Celsius (refrigeration) or above 63 degrees Celsius (cooking and hot holding) to prevent or stop the growth of bacteria.

It is vital to preserve food safety by adhering to certain procedures, such as ensuring that food is thoroughly cooked to acceptable internal temperatures, storing it at the appropriate temperature, and rapidly chilling and reheating it.

Guidelines for safe food storage include:

• Refrigerate Promptly: Store perishable foods in the refrigerator at or below 5°C immediately after purchase or preparation.
• Use Freezers: Keep frozen foods at -18°C or below.
• Avoid Overloading: Do not overcrowd the refrigerator or freezer to allow air circulation.
• Label and Date: Clearly label and date stored food to ensure proper rotation and use.
• Separate Raw and Cooked Foods: Store raw meat, poultry, and seafood below ready-to-eat foods to prevent cross-contamination.
• Cover Food Properly: Use airtight containers or wraps to protect food from contamination.

To ensure compliance with UK food safety legislation, businesses should:

• Implement a Food Safety Management System: Based on HACCP principles, identify, monitor, and control food safety hazards.
• Adhere to Food Hygiene Regulations: Follow the Food Hygiene (England) Regulations 2006 and the Food Safety and Hygiene (England) Regulations 2013.
• Regular Training: Ensure all staff are trained in food safety and hygiene practices.
• Conduct Regular Audits: Perform internal audits and inspections to ensure compliance with food safety standards.
• Register with Local Authorities: All food businesses must register with their local authority.
• Keep Records: Maintain accurate records of food safety practices, training, and inspections.

Personal hygiene is critical to preventing biological hazards by reducing the risk of contaminating food with harmful microorganisms. Key practices include:

• Handwashing: regular and thorough washing of hands with soap and water, especially after handling raw food, using the restroom, or touching contaminated surfaces.
• Clean attire: wearing clean uniforms and protective clothing, such as aprons and gloves.
• Health Monitoring: Ensuring that staff report illnesses and do not handle food if they are sick.
• Hair Restraints: Using hairnets or hats to prevent hair from contaminating food.
• Proper grooming includes keeping nails trimmed and avoiding jewellery that can harbour bacteria.

Food businesses can train their staff on food safety and biological hazards through:

• Formal Training Courses: Enrol staff in accredited food safety and hygiene courses.
• In-House Training: Conduct regular training sessions on company-specific food safety procedures.
• Continuous Education: Provide ongoing education and refresher courses to keep staff updated on the latest practices and regulations.
• Practical Demonstrations: Use practical, hands-on demonstrations to illustrate proper food handling and hygiene techniques.
• Resource Materials: Supply staff with manuals, posters, and other resources that reinforce key food safety principles.

If you suspect a biological hazard in the food you purchased,

• Stop Consumption: Do not consume the suspected food.
• Preserve Evidence: Keep the food in its original packaging and store it safely.
• Report to Authorities: Contact your local environmental health department to report the issue.
• Contact the seller: Inform the retailer or manufacturer about your concerns.
• Seek medical advice. If you or someone else has symptoms of a foodborne illness, seek medical attention immediately and inform your healthcare provider about the suspected food.

The transmission of viruses from contaminated water, surfaces, or diseased food handlers to food is one of the ways that viruses contribute to foodborne diseases. The norovirus and hepatitis A virus are examples of common foodborne viruses. They are very contagious and have the potential to cause infections that affect the gastrointestinal tract, which can manifest as symptoms such as nausea, vomiting, and stomach pain.

Viruses, in contrast to bacteria, do not develop in food; yet, they are able to survive in food and infect individuals who consume food that has been contaminated.

Effective cleaning and sanitising methods include:

• Two-Step Process: First, clean surfaces with soap or detergent and water to remove debris. Then, sanitise using an appropriate disinfectant to kill remaining microorganisms.
• Proper Chemicals: Use sanitizers that are approved for food contact surfaces and follow the manufacturer’s instructions for concentration and contact time.
• Regular Cleaning Schedule: Implement a routine cleaning schedule for all surfaces, equipment, and utensils.
• Use of Single-Use Towels: Opt for disposable towels or sanitising wipes to prevent cross-contamination.
• Hot Water: Use hot water for washing and rinsing utensils and equipment to enhance the effectiveness of cleaning agents.
• Cleaning Equipment: Ensure that cleaning tools (e.g., cloths, sponges) are regularly sanitised or replaced.

Through the provision of a structured method for identifying, evaluating, and managing risks across the food production process, food safety management systems (FSMS) contribute to the control of biological hazards throughout the food production process. 

The following are major components of an FSMS:

• Hazard Analysis and Critical Control Points (HACCP): Identifying critical points where biological hazards can occur and implementing controls to prevent, eliminate, or reduce them to safe levels.
• Good Manufacturing Practices (GMP): Establishing standards for cleanliness, hygiene, and production practices.
• Regular Monitoring and Testing: Conducting routine checks and tests to ensure controls are effective.
• Employee Training: Educating staff on food safety principles and practices.
• Documentation and Record-Keeping: Maintaining detailed records of procedures, monitoring activities, and corrective actions.

• Bacteria:
  • Salmonella is often found in raw poultry, eggs, and unpasteurized milk.
  • Escherichia coli (E. coli) is commonly associated with undercooked beef and contaminated vegetables.
  • Listeria monocytogenes are found in ready-to-eat foods such as deli meats and soft cheeses.
  • Campylobacter is frequently present in raw or undercooked poultry.
• Viruses:
  • Norovirus: a leading cause of gastroenteritis, often spread through contaminated food or water.
  • Hepatitis A: transmitted through food or water contaminated with faeces from an infected person.
• Parasites:
  • Toxoplasma gondii is typically found in undercooked meat, particularly pork, lamb, and venison.
  • Cryptosporidium is often present in contaminated water and can survive chlorine disinfection.

The Food Standards Agency (FSA) regulates food safety in the UK by:

• Setting Standards: Developing food safety regulations and guidelines for businesses to follow.
• Enforcement: working with local authorities to enforce food safety laws through inspections, audits, and compliance checks.
• Monitoring and Surveillance: Conducting food safety monitoring and surveillance programmes to detect and respond to foodborne illnesses and contamination.
• Public education: providing information and resources to consumers and businesses on food safety practices.
• Incident Management: Coordinating responses to food safety incidents, including recalls and public health alerts.

Because it takes a preventative and methodical approach to ensuring the safety of food, the Hazard Analysis and Critical Control Points (HACCP) system is an important tool for managing biological hazards.

HACCP is comprised of:

• Identifying Hazards: Assessing potential biological hazards at each stage of the food production process.
• Determining Critical Control Points (CCPs): Identifying points where controls can be applied to prevent or reduce hazards to acceptable levels.
• Establishing Critical Limits: Setting maximum or minimum values for each CCP to ensure control measures are effective.
• Monitoring Procedures: Implementing procedures to monitor CCPs and ensure they remain within critical limits.
• Corrective Actions: Defining actions to be taken if monitoring indicates a CCP is not within critical limits.
• Verification and Validation: Regularly reviewing and validating the HACCP plan to ensure its effectiveness.
• Record-keeping: documenting all aspects of the HACCP plan and its implementation to provide traceability and accountability.

Although allergens are not infectious organisms like bacteria or viruses, they are nonetheless regarded as biological hazards due to the fact that they have the potential to induce severe health effects in people who are susceptible to them. Depending on the severity of the allergic reaction, food allergens can cause anything from mild symptoms to severe anaphylaxis.

Food safety management of allergens includes the following:

• Identification: Clearly identifying allergens present in ingredients and products.
• Segregation: preventing cross-contact between allergenic and non-allergenic foods during production and storage.
• Labelling: ensuring accurate labelling of products to inform consumers about the presence of allergens.
• Training: educating staff on the importance of allergen management and procedures to prevent cross-contact.
• Communication: providing clear information to consumers and handling inquiries about allergens accurately.

To ensure food safety during transportation, the following measures should be taken:

• Temperature Control: Maintaining appropriate temperatures to prevent the growth of biological hazards. For instance, perishable items should be transported at or below 5°C.
• Sanitation: ensuring that transport vehicles and containers are clean and sanitised to prevent contamination.
• Segregation: Separating raw and ready-to-eat foods to avoid cross-contamination.
• Packaging: Using proper packaging to protect food from contamination and damage.
• Traceability: keeping accurate records of food batches, including their origin and destination, to ensure traceability.
• Inspection: Regularly inspect vehicles and containers to ensure compliance with hygiene and safety standards.

Food traceability helps manage and prevent biological hazards by:

• Tracking: Allowing the identification of food products and their ingredients through all stages of production, processing, and distribution.
• Rapid Response: Enabling swift identification and recall of contaminated products to prevent the spread of foodborne illnesses.
• Transparency: providing detailed records that improve transparency and accountability in the food supply chain.
• Source Identification: Helping identify the source of contamination allows for targeted corrective actions to prevent future occurrences.
• Compliance: Assisting businesses in complying with regulatory requirements for food safety and traceability.