Gıda Kaynaklı Fiziksel Tehlikeler
Özet
Fiziksel tehlikeler, gıdada bulunması istenmeyen yabancı maddeler veya istenmeyen fiziksel özellikler olup; doğal (çekirdek, kılçık, kemik), işleme kaynaklı (metal talaşı, cam kırıkları, plastik parçaları) ve çevresel (toz, taş, böcek parçaları) kaynaklardan gelebilir. Bu tehlikeler; mekanik yaralanmalar, boğulma, diş ve sindirim sistemi hasarları ile enfeksiyon riskleri yaratır. Gıda zincirinin tüm aşamalarında — üretim, hasat, işleme, paketleme, depolama, taşıma ve tüketim öncesi hazırlık — kontaminasyon oluşabilir. Tespit ve kontrol yöntemleri arasında görsel inceleme, metal dedektörleri, X-ray tarama ve optik ayırma sistemleri bulunur. VHS çerçevesinde, HACCP ve GMP gibi sistemlerin uygulanması hem halk sağlığının korunması hem de yasal uyum, ekonomik sürdürülebilirlik ve tüketici güveni için kritik önemdedir.
Referanslar
Aguiar, R. S., Esmerino, E. A., Rocha, R. S., Pimentel, T. C., Alvarenga, V. O., Freitas, M. Q., ... & Cruz, A. G. (2018). Physical hazards in dairy products: Incidence in a consumer complaint website in Brazil. Food Control, 86, 66–70. https://doi.org/10.1016/j.foodcont.2017.11.020
Aladjadjiyan, A. (2006). Physical hazards in the agri-food chain. In P. A. Luning, F. Devlieghere, & R. Verhé (Eds.), Safety in the agri-food chain (pp. 143–162). Wageningen Academic.
Castro, L. F., & Hollyer, J. R. (2014, February). A farmer’s guide to biological, chemical, and physical food adulteration (Food Safety and Technology No. 58). University of Hawaii at Manoa, College of Tropical Agriculture and Human Resources. http://www.ctahr.hawaii.edu/oc/freepubs/pdf/FST-58.pdf
Centers for Disease Control and Prevention. (2022). Surveillance for foodborne disease outbreaks, United States. U.S. Department of Health and Human Services. https://www.cdc.gov
Cavalheiro, C. P., da Silva, M. C. A., Leite, J. S. F., da Silva Felix, S. K. R., Herrero, A. M., & Ruiz-Capillas, C. (2020). Physical hazards in meat products: Consumers’ complaints found on a Brazilian website. Food Control, 108, 106892. https://doi.org/10.1016/j.foodcont.2019.106892
Chen, P. H., Golub, J. S., Hapner, E. R., & Johns III, M. M. (2009). Prevalence of perceived dysphagia and quality-of-life impairment in a geriatric population. Dysphagia, 24(1), 1-6.
Codex Alimentarius Commission. (2020). General principles of food hygiene CXC 1-1969. FAO/WHO. https://www.fao.org/fao-who-codexalimentarius
Drew, C. A., & Clydesdale, F. M. (2015). New food safety law: Effectiveness on the ground. Critical Reviews in Food Science and Nutrition, 55(5), 689–700. https://doi.org/10.1080/10408398.2011.654368
Edwards, M. (2003). Hygiene and foreign bodies. In H. L. M. Lelieveld, M. A. Mostert, J. Holah, & B. White (Eds.), Hygiene in food processing (pp. 310–334). Woodhead Publishing Limited & CRC Press LLC.
Edwards, M. (2013). Foreign body complaints in the food and drink industry. New Food, 16(6), 9–12.
Edwards, M. (2014). Physical hazards in foods. In Y. Motarjemi (Ed.), Encyclopedia of food safety (Vol. 3, pp. 110–116). Elsevier.
FAO/WHO. (2008). Microbiological hazards in fresh leafy vegetables and herbs. Microbiological Risk Assessment Series, No. 14.
FAO/WHO. (2022). Food safety risk analysis: A guide for national food safety authorities (2nd ed.). Food and Agriculture Organization of the United Nations/World Health Organization.
Food and Agriculture Organization. (2019). Food safety and quality: Physical hazards in food. FAO. https://www.fao.org
Food and Drug Administration. (2011a). Metal inclusion. In Fish and fishery products hazards and controls guide (4th ed., Chapter 20, pp. 385–394). U.S. Food and Drug Administration.
Food and Drug Administration. (2011b). Glass inclusion. In Fish and fishery products hazards and controls guide (4th ed., Chapter 21, pp. 395–404). U.S. Food and Drug Administration.
Gorham, J. R., & Zurek, L. (2006). Filth and other foreign objects in food: A review of analytical methods and health significance. In Y. H. Hui (Ed.), Handbook of food science, technology, and engineering (Vol. 2, pp. 74-1–74-28). CRC Press.
Gorham, R. J. (2000a). Food and hard foreign objects: A review. In Y. H. Hui, D. Kitts, & P. S. Stanfield (Eds.), Foodborne disease handbook (Vol. 4, pp. 617–626). Marcel Dekker.
Gorham, R. J. (2000b). Food filth and analytical methodology: A synopsis. In Y. H. Hui, D. Kitts, & P. S. Stanfield (Eds.), Foodborne disease handbook (Vol. 4, pp. 639–644). Marcel Dekker.
Gorham, R. J. (2000c). Food, filth, and disease: A review. In Y. H. Hui, D. Kitts, & P. S. Stanfield (Eds.), Foodborne disease handbook (Vol. 4, pp. 627–637). Marcel Dekker.
Henson, S., & Humphrey, J. (2010). Understanding the complexities of private standards in global agri-food chains as they impact developing countries. Journal of Development Studies, 46(9), 1628–1646. https://doi.org/10.1080/00220381003706494
Hyman, F. N., Klontz, K. C., & Tollefson, L. (1993). Food and Drug Administration surveillance of the role of foreign objects in foodborne injuries. Public Health Reports, 108(1), 54–59.
ISO. (2018). ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain. International Organization for Standardization.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.). Springer. https://doi.org/10.1007/b100840
Kautsky, H., & Waller, R. (2019). Food inspection technologies. In D. Kilcast & P. Subramaniam (Eds.), Handbook of food safety engineering (pp. 305–329). Wiley-Blackwell.
Keener, L. (2001). Chemical and physical hazards: The other food safety risks. Food Testing & Analysis Magazine.
Kilcast, D., & Subramaniam, P. (2000). The stability and shelf-life of food. Woodhead Publishing.
Luning, P., & Marcelis, W. (2025). Food quality management: Technological and managerial principles and practices (2nd ed.). Wageningen Academic Publishers.
Mortimore, S., & Wallace, C. (2013). HACCP: A practical approach (3rd ed.). Springer.
Onyeaka, H., Jalata, D. D., & Mekonnen, S. A. (2023). Mitigating physical hazards in food processing: Risk assessment and preventive strategies. Food Science & Nutrition, 11(12), 7515–7522. https://doi.org/10.1002/fsn3.3727
Olsen, A. R. (1997). Hard or sharp objects. In R. J. Price (Ed.), Compendium of fish and fishery products processes, hazards and controls (Chapter 28). University of California, Davis.
Olsen, R. A. (1998). Regulatory action criteria for filth and other extraneous materials. I. Review of hard or sharp foreign objects as physical hazards in food. Regulatory Toxicology and Pharmacology, 28(3), 181–189. https://doi.org/10.1006/rtph.1998.1249
Payne, K., O'Bryan, C. A., Marcy, J. A., & Crandall, P. G. (2023). Detection and prevention of foreign material in food: A review. Heliyon, 9(9), e20879. https://doi.org/10.1016/j.heliyon.2023.e19574
Riccio, P., Zingaretti, C., De Fabritiis, G., & Pavanello, P. M. (1990). Foreign bodies in the alimentary tract. Surgical treatment. Minerva Chirurgica, 45(1-2), 63-66.
Rooney, R., Wall, P. G., & Wrigley, C. (2004). Food safety through the production chain. In C. Wrigley (Ed.), Encyclopedia of grain science (pp. 390–398). Elsevier.
Sidell, D. R., Kim, I. A., Coker, T. R., Moreno, C., & Shapiro, N. L. (2013). Food choking hazards in children. International Journal of Pediatric Otorhinolaryngology, 77(12), 1940–1946. https://doi.org/10.1016/j.ijporl.2013.09.005
Singh, P. K., Singh, R. P., Singh, P., & Singh, R. L. (2019). Food hazards: Physical, chemical, and biological. In R. L. Singh & S. Mondal (Eds.), Food safety and human health (pp. 15–65). Academic Press.
Steele, C. M., Peladeau-Pigeon, M., Barbon, C. A., Guida, B. T., Namasivayam-MacDonald, A. M., Nascimento, W. V., ... & Wolkin, T. S. (2019). Reference values for healthy swallowing across the range from thin to extremely thick liquids (Vol. 62, No. 5, pp. 1338-1363). American Speech-Language-Hearing Association. https://doi.org/10.1044/2019_JSLHR-S-18-0448
Van Der Vorst, J. G., Tromp, S. O., & Zee, D. J. V. D. (2009). Simulation modelling for food supply chain redesign; integrated decision making on product quality, sustainability and logistics. International Journal of Production Research, 47(23), 6611-6631.
World Health Organization. (2015). Food safety: What you should know. WHO Regional Office for South-East Asia.
World Health Organization. (2021). Child injury prevention: Choking, suffocation and strangulation. WHO.