Tujuan Pembelajaran

1. Mahasiswa mengetahui pengertian Hazard

Biologi
2. Mahasiswa mengerti asal Hazard Biologi
dan pengaruhnya ke tubuh manusia
3. Mahasiswa mengetahui cara pencegahan
dan pengendalian Hazard Biologi
Biological Hazards
Acquired from disease-causing
microorganisms and the
poisonous toxins they may
produce.

They are far the most dangerous

foodborne hazard in the food
service and food retail businesses.
 Asal Hazard Biologi
 Infeksi bersumber air (water-borne)
 Infeksi bersumber makanan (Food-Borne)
 Infeksi yang berhubungan dengan tanah (soil associated)
 Penyakit yang berhubungan dengan vektor anthropoda
 Infeksi yang ditularkan via darah dan cairan tubuh (blood-
borne pathogen)
 Penyakit ditularkan hewan
 Penyakit pada prequent travalers
 Lain – lain: Toksin dari tumbuhan dan hewan
Infeksi Bersumber Air ( Water-Borne)
 Bakteri
- Salmonella typhosa
- Shigella
- Legionella Pneumophila
- Campylobacter Jejuni
 Protozoa
- Entamoeba Histolyca
- Giardia Lamblia
 Virus
- Rotavirus, Norwalk
- Hepatitis
Foodborne illnesses
 Generally classified as:

 Infection

 Intoxication

 Toxin-mediated infection
Infection
 Occurs when a living microorganism is ingested as a
part of food.

 After ingestion, the microorganisms attach themselves to

the gastrointestinal tract and begins to grow.

 An example of a bacterial infection is Salmonella spp.

 This can lead to common foodborne illness
symptoms like diarrhea.
 In some, instances, the microorganisms may be
carried by the bloodstream from the
gastrointestinal tract to the other parts of the
body.
 Foodborne viruses and parasites are good
examples of microorganisms that can cause
infection.
Intoxication
 Arises when a living microorganisms that grows in
food produces a toxin.

 The food is then ingested and the toxin itself causes the
illness.

 Some examples of bacteria that cause food intoxication are

Clostridium botulinum and Staphylococcus aureus.
Toxin-mediated infection
 Takes place when a living microorganism is
consumed and the ingested microorganisms
produces a toxin in the body that leads to
illness.

 An example of a microorganism that produces

toxin in the body is the Clostridium perfringens.
 Bacterial, Viral, fungi, and Parasitic
Foodborne and soil associated Hazards
 Biological hazards are of the greatest concern to
food service and food retail operators.

 The have been classified as:

 Spore-forming bacteria
 Nonspore-forming bacteria
 Viruses, and;
 Parasites
Spore-Forming Foodborne Bacteria
 The following group of bacteria can produce a spore
structure that allows a cell to withstand environmental
stress such as cooking, freezing, salting, drying, and
pickling.

 Generally, bacterial spores are not harmful if ingested.

However, if conditions of the food are changed, permitting
the spore to turn into a vegetative cell, the vegetative cell
can grow in the food and cause illness if eaten.
 Spores are mostly likely to turn vegetative when:
 Heat-shocked (heating causes spores to change)
 Optimum conditions exist for growth (high protein and
high moisture)
 Temperatures are in the food temperature danger zone
or between 50C to 600C and
 The amount of time the food is in the danger zone is
four hours or more.
Nonspore-Forming Foodborne
Bacteria
 The following groups of bacteria are not capable of
producing a spore structure; they are always in the
vegetative state.

 Compared to spore-forming bacteria that are in the spore

state, vegetative cells are easily destroyed by proper
cooking.

 There are numerous examples of nonspore-forming

foodborne bacteria that are important in the food retail
industry.
Foodborne Illnesses Caused by
Viruses:
 Foodborne viruses differ from foodborne bacteria.
Viruses require a living host (animal, plant, or
human) to grow and reproduce.

 Unlike bacteria, they do not reproduce or grow in

foods. However, the consumption of even a few
particles is enough for a person to experience an
infection.

 Viruses are usually transferred from one food to

another, e.g. from a food handler to a food, or from
a water supply to a food.
Foodborne Illnesses Caused by
Parasites:
 Foodborne parasites are among the common
foodborne biological hazards.

 Parasites are microscopic creatures that need to

live on or inside a host to survive.

 Parasites can be found in irrigation water, animal

feces, muscle tissues of improperly fed cattle and
swine, and fish muscles.

 Parasitic infection is far less common than

bacterial or viral foodborne illnesses.
Foodborne Illnesses Caused by
Fungi:
 A fungus is a eukaryotic organism that is a member of the
kingdom Fungi.

 Fungi are heterotropic organisms that possess a chitinous

cell wall.

 Yeasts, molds, and mushrooms are all examples of fungi.

 Occurring worldwide, most fungi are largely invisible to the

naked eye, living for the most part in soil, dead matter, and
as symbionts of plants, animals, or other fungi.

 They perform as essential role in all ecosystems in

decomposing organic matters and indispensable in
nutrient cycling and exchange.
 Many fungal species have long been used as a direct source
of food, such as mushrooms and truffles, and in the
fermentation of various food products, such as wine,
beer, and soy sauce.

 More recently, fungi are being used as sources of

antibiotics used in medicine and various enzymes,
including cellulases, pectinases, and proteases, which are
important for industrial use or as active ingredients of
detergents.
Penyakit menular via antropoda
 Nyamuk
- Anopheles
- Culex
- Aedes
 Tick
- Lyme disease
 Mite
- Rickettsialpox
- Scabies
 Kutu Tikus ( Rat Flea)
- Plague disease
Penyakit yang ditularkan via
Binatang dan Travelers serta
Envenomation
 Rabies
 Malaria
 DHF
 Travellers’s Diarrhea
 Gigitan ular
Blood-Borne Pathogen and
Airborne Infection
 Hepatitis B
 Hepatitis C
 HIV
 Tuberculosis
 Influenza
Pengendalian Hazard Biologi
 Menjaga Sanitasi Lingkungan dengan baik :
Permenkes 1405 tahun 2002
 Personal Hygiene
 Vector control : Tikus, lalat, nyamuk
 Prosedur kerja
 Alat pelindung diri
 Vaksinasi (Jika dibutuhkan): Hep A, Typhoid, BCG,
Influenza
 Mosquito net
 Anti Bisa Ular
TERIMA KASIH