Dehydration does not present a potential health hazard; however, in severe
cases, it may increase oxidative rancidity, which may be a health hazard.
2-12. OXIDATIVE RANCIDITY
If this deteriorative condition is present in severe quantities, a potential health
hazard does exist. High levels of malonaldehyde are found in rancid foods.
Malonaldehyde is a decomposition product of polyunsaturated fatty acids. This
chemical has been reported to be carcinogenic (causing cancer). Thus, a potential
health hazard does exist. However, foods with sufficient malonaldehyde to cause
problems will have such an off-odor and off-flavor that a person would not normally
consume that product.
2-13. FOREIGN MATERIAL
Foreign material must exceed certain formal guidelines to present a health
hazard. The type of foreign material found on the product will also determine the health
Generally, parasites do not constitute a potential health hazard. Identity of the
parasitic condition must be confirmed by the veterinary officer to determine if a health
2-15. MICROBIAL PATHOGENS
Depending upon the microorganisms present in the product, microbial spoilage
certainly may be a potential health hazard. The microorganisms listed below are a
potential health hazard in meats and meat products:
a. Salmonella Species. Salmonellosis is a food-borne illness caused by any
one of the more than 1200 species of Salmonella. Fairly large numbers of about one
million living bacteria must be consumed to be an infective dose for a young and healthy
person. The US Food and Drug Administration considers 15 to 20 Salmonella cells as
potentially infective for humans. (It depends upon the age and health of the host and
strain differences among the members of the genus.) The greatest sources of potential
danger are fresh meats and meat products that have become recontaminated after
processing. Ground beef and fresh pork sausage are frequently contaminated by this
procedure. Note that proper cooking will kill the majority of all Salmonella species.
b. Clostridium perfringens. This food poisoning organism is a normal
inhabitant of the intestinal tract of man and animals and may be found in soils, dust,
water, and foods. The majority of food-borne illnesses caused by Cl. perfringens occurs