PENGENDALIAN BAHAYA DAN RISIKO PENYAKIT BAWAAN MAKANAN SESUAI PRINSIP HACCP

POKOK BAHASAN
 Definisi bahaya pada makanan (HAZARD) - versi Codex
 Penyakit bawaan makanan: foodborne diseases, waterborne
diseases, food poisoning
 Prinsip HACCP
 Pengendalian bahaya menurut prinsip HACCP
BAHAYA PADA MAKANAN

HAZARD: BIOLOGIS
a biological, chemical or
physical agent in, or condition
of, food with the potential to
cause an adverse health KIMIA: bh non-edible dlm produksi,
effect. (Codex, 2003) residu pestisida, logam berat, bahan
berbahaya yg digunakan sbg BTP

FISIK: potongan kayu/gelas, plastik, isi

stapler, kerikil, benda asing
 Where hazards arise
in the food supply
Vehicle
emission
Crops

Processing
Agricultural
practices
Livestock Cooking
Retail

Landfills
Storage

Seafood

Industrial emissions
and effluents Distribution
 • each GRAM of feces contains
around 5 BILLION
noroviruses ready to infect a new
host, but it only takes about 20
viruses to establish an infecton
CDC, 2015
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Bloodborne Pathogens
• BIG-3:
• hepatts B virus (HBV)
• hepatts C virus (HCV),
• human immunodefiieniy virus
(HIV)
• Syphilis
• Malaria

http://www.uofcchildrenshospital.ore
 THE HACCP PRINCIPLE (CODEX)
1.List all potential hazards, conduct a hazard analsisis,
consider control measure (P1)
2.Determine CCPs (P2)
3.Establish Critical Limits for each CCP (P3)
4.Establish a monitoring system for each CCP (P4)
5.Establish corrective actions (P5)
6.Establish verification procedures (P6)
7.Establish documentation & record keeping (P7)

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 HAZARD ANALYSIS

The process of collecting and

evaluating information on Risk,
hazards and conditions leading
to their presence to decide which
Severity,
are significant for food safety Significance?
and therefore should be
addressed in the HACCP plan
 Risk analysis of chemicals in foods

Risk
Characterization

Hazard Socio-economic/
Characterization Political
End-point Assessment
Dose response Risk-Benefit
Hazard Cost-Benefit Risk
Identification Exposure Communication
Assessment Options
Level in food Regulatory
Dietary intake Voluntary
Non-intervention

Risk Monitoring and

Risk Management
Assessment Evaluation
Monitoring points for
chemical hazards

 Point source
 Environmental compartments
 Primary production
 Import / export
 Production and processing
 Wholesale outlets and markets
 Biomonitoring
 Potential physical hazards

Possible Control Measures

 Visual inspection
 Filters or sieves
 Metal detectors
 Magnets
 Separation by density
 Personnel precautions (hair net, gloves)
PANGAN SENSITIF THD PATOGEN

Salmonella, Staphylococcus aureus, Yersinia

enterocolitica, C. perfriengens, C. botulinum, E. Coli
patogenik, L. Monocytogenes, Virus enterik, parasit

Salmonella, Campilobacter, C. perfringens, S.

Auresus, Y. Enterolicita, L. Monocitogenes

Mycobacterium, Brucella, Salmonella, L.

Monocytogenes, E.coli, S.Aureus, Bacillus sp,
Clostridium sp., Virus
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 ……………… cont’

Vibrio cholera, Vibrio parahaemolyticus

C.botulinum, L. monocytogenes, parasit
Virus (terutama Hepatitis A)

Salmonella, Shigella, V. Cholerae, L.

Monocytogenes, Vrius Hepatitis A &
enterik, parasit

Note:
 Pathogen utama: Salmonella , Campylobacter, Shigella , E. coli

 Bahaya pd makanan dipengaruhi kondisi setempat (bahan makanan, budaya

penanganan makanan, iklim, dll).

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 MO SEVERITY ASSESMENT
Typhoid Fever
1. Caused by serotypes S. Typhi and S. Paratyphi A, both of which are found only in humans.
2. Mortality: Untreated, as high as 10%.
3. Onset: Generally 1 to 3 weeks, but may be as long as 2 months after exposure.
4. Infective dose: Fewer than 1,000 cells.
5. Symptoms: High fever, from 103° to 104°F; lethargy; gastrointestinal symptoms, including abdominal pains and
diarrhea or constipation; headache; achiness; loss ofappetite. A rash of flat, rose-colored spots sometimes occurs.
6. Duration: Generally 2 to 4 weeks.
7. Illness / Complications: Septicemia, with colonization of other tissues and organs; e.g.,may lead to endocarditis.
Septic arthritis may occur, in which the infection directly affects the joints and may be difficult to treat. Chronic
infection of the gallbladder may occur, which may cause the infected person to become a carrier.
8. Route of entry: Oral (e.g., ingestion of contaminated food, fecal particles, or contaminated water).
9. Pathway: Penetration and passage of typhoid Salmonella organisms from gut lumen into epithelium of small
intestine and into the bloodstream (i.e., septicemia), which may carry the organisms to other sites in the body,
where inflammation occurs. There is evidence that enterotoxin may be produced, perhaps within enterocytes
FDA, 2012

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 Hazardous Microorganisms and Parasites
(Grouped on the Basis of Severity)
Severe Hazards Moderate Hazards:
Potentially Extensive Spread Spread
Clostridium botulinum types A, B, Listeria monocytogenes
E, and F Salmonella spp.
Shigella dysenteriae Shigella spp.
Salmonella typhi; paratyphi A, B Enterovirulent Escherichia
Hepatitis A and E coli (EEC)
Brucella abortis; B. suis Streptococcus pyogenes
Vibrio cholerae 01 Rotavirus
Vibrio vulnificus Norwalk virus group
Taenia solium Entamoeba histolytica
Trichinella spiralis Diphyllobothrium latum
Ascaris lumbricoides
Cryptosporidium parvum
Moderate Hazards: Limited
Bacillus cereus
Campylobacter jejuni
Clostridium perfringens
Staphylococcus aureus
Vibrio cholerae, non-01
Vibrio parahaemolyticus
Yersinia enterocolitica
Giardia lamblia
Taenia saginata
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 Kisaran Suhu Pertumbuhan MO Patogen

Min Opt Max

Salmonella 5 35 – 37 47
Campylobacter 30 42 47
E. coli 10 37 48
S. aureus 6.5 37 – 40 48
C. botulinum (proteolytic) 10 50
C. botulinum (non proteolitic) 3.3 25 – 37
1)
B. cereus 4 30 – 35 48 – 50
2)
43
1
= Mesophilic
2
= Psychrotrophic

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 Thermal resistance of Salmonella in food
Salmonella is heat - sensitive

Pasteurization is sufficient to
kill Salmonella in high -
moisture foods

Heating at 70°C for 2 min can

achieve a 6 log reduction in
numbers

18/28
 Survival of Campylobacter
A very fragile organism, it does not survive well in food
processing environments

 Heat - sensitive
 Sensitive to drying
 Survives freezing (several months in
frozen meat and poultry)
 Survives better at chilled conditions rather
than at ambient temperatures

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 Safe Minimum Internal Temperature Chart
Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Steaks, chops, roasts
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham Reheat cooked hams packaged in USDA-inspected plants to

(to reheat) 140 °F (60 °C) and all others to 165 °F (73.9 °C).

All Poultry (breasts, whole bird, 165 °F (73.9 °C)

legs, thighs, and wings, ground
poultry, and stuffing)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)

Cook all food to these minimum internal temperatures as measured with a food thermometer before
removing food from the heat source. For reasons of personal preference, consumers may choose to cook
food to higher temperatures. (https://www.fsis.usda.gov)
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 D value
Species: Salmonella typhimurium (bacteria) - Strain DT104
Stadium vegetative cells – More Tax-ID: 602
Entrez: Salmonella typhimurium

Medium Whole egg product (foods, egg, whole egg, Whole egg product)
Testing method Capillary method (The heating medium was heated enclosed in a small
capillary, in a water or oil bath and cooled down in cold water or ice. There is almost no
lagtime until the desired temperature is reached.)

D value 6.05 min at 55 °C

1.91 min at 57 °C
0.51 min at 59 °C
0.17 min at 61 °C

z value 3.8 °C
Thomas Althoff, 2006, Knut Schwarzer, 2007
Parameter pH 7.4
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 Temperature Danger Zone
● Keep hot food hot
● Keep cold food cold
● Keep your fridge at or below 5°C
● Divide food up to cool quickly
● Two-hour/four-hour rule

http://foodsafety.asn.au/
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