Summary MOOC FHM-51302
Week 1: Hazards and Risks in the Modern Food Chain
Hazard: anything that has the potential to cause harm
Risk: The chance or probability that a person will be harmed or experiences an adverse health effect of being
exposed - Environmental contaminants
- Dioxins
- Natural toxins (mycotoxins)
- Allergens
- Chemicals formed upon heating of food (e.g. acrylamide)
- Foodborne bacteria
- Foodborne parasites
Physical hazards: foreign objects, fish bones, candies that form choking hazards
Allergen hazards
Microbiological hazard: bacteria, fungi, viruses, parasites
Chemical hazards: pesticides, natural toxin, chemicals formed upon heat, artificial colouring
Dehydration, blocking of nerves, still-birth, neurological problems, kidney failure
Acrylamide: present at high levels in French fries, toast and chips Carcinogenic
Allergies: 6-8% of children (mostly to milk, eggs and nuts). Adults 1-4%
Lactose intolerance: lactose is sugar in milk, Lactase breaks down lactose
Biological amines: present in ripened cheese, chocolate, wine, not too fresh fish, strawberry
Week 2: Risks, Probability and Relevance
Risk = probability * severity
Numerator & Denominator (200.000 people per year in NL get sick, 200.000 is numerator, 200.000/17million ..)
DALY concept: Disability Adjusted Life Years metric: loss of healthy life years
DALY=YLD+YLL
YLD = years lived with disease YLD = N*t*w (number cases*duration(in years)*severity)
YLL = years of life lost
That something is statistically significant does not necessarily mean it is relevant or important.
If something is relevant or important is more value judgement.
Week 3: Micro-Organisms in Food
Bacteria that make ill: pathogenic organisms
HACCP: Hazards Analyses Critical Control Points
Consumers: fast to prepare and ready to eat meals
Globalisation, quick transfer of raw materials, human travelling, enhanced distribution of microorganisms,
increased health products (probiotics).
Micro-organisms: Viruses, bacteria, fungi (yeast + mold), parasites
Pathogenic bacteria: - infective micro-organisms
- toxinogenic micro-organisms: produce toxin in food while growing
growth and reasonable amounts
Week 1: Hazards and Risks in the Modern Food Chain
Hazard: anything that has the potential to cause harm
Risk: The chance or probability that a person will be harmed or experiences an adverse health effect of being
exposed - Environmental contaminants
- Dioxins
- Natural toxins (mycotoxins)
- Allergens
- Chemicals formed upon heating of food (e.g. acrylamide)
- Foodborne bacteria
- Foodborne parasites
Physical hazards: foreign objects, fish bones, candies that form choking hazards
Allergen hazards
Microbiological hazard: bacteria, fungi, viruses, parasites
Chemical hazards: pesticides, natural toxin, chemicals formed upon heat, artificial colouring
Dehydration, blocking of nerves, still-birth, neurological problems, kidney failure
Acrylamide: present at high levels in French fries, toast and chips Carcinogenic
Allergies: 6-8% of children (mostly to milk, eggs and nuts). Adults 1-4%
Lactose intolerance: lactose is sugar in milk, Lactase breaks down lactose
Biological amines: present in ripened cheese, chocolate, wine, not too fresh fish, strawberry
Week 2: Risks, Probability and Relevance
Risk = probability * severity
Numerator & Denominator (200.000 people per year in NL get sick, 200.000 is numerator, 200.000/17million ..)
DALY concept: Disability Adjusted Life Years metric: loss of healthy life years
DALY=YLD+YLL
YLD = years lived with disease YLD = N*t*w (number cases*duration(in years)*severity)
YLL = years of life lost
That something is statistically significant does not necessarily mean it is relevant or important.
If something is relevant or important is more value judgement.
Week 3: Micro-Organisms in Food
Bacteria that make ill: pathogenic organisms
HACCP: Hazards Analyses Critical Control Points
Consumers: fast to prepare and ready to eat meals
Globalisation, quick transfer of raw materials, human travelling, enhanced distribution of microorganisms,
increased health products (probiotics).
Micro-organisms: Viruses, bacteria, fungi (yeast + mold), parasites
Pathogenic bacteria: - infective micro-organisms
- toxinogenic micro-organisms: produce toxin in food while growing
growth and reasonable amounts
