biological hazard

• Biological hazards


  Any living biological organism or substances from living organism that pose a threat to the health. These hazards can take various forms and may harm humans, animals, or the environment.

  
• Types of biological hazardsMedical waste

  • pathogenic microorganism
  • virus
  • fungi
  • toxin
  • spores

  
• Risk groups


  • Group 1 - Unlikely to cause human disease, low individual risk
  • Group 2 - Can cause human disease, moderate individual risk, effective prophylaxis or treatment available
  • Group 3 - Cause severe human disease, high individual risk, present a risk of spreading to the community, effective prophylaxis or treatment available
  • Group 4 - Cause severe human disease, extremely high individual risk, present a risk of spreading to the community, no effective prophylaxis or treatment available
• Who are at risk of biological hazards?

  • Sewage system operators
  • Animal breeding facilities
  • Agriculture workers
  • Healthcare workers
  • Veterinarians
  • Food industry workers
  • Municipal sanitation participants
• Examples of occupational infections

  • Blood-borne pathogens
  • Air-borne pathogens
  • Food-borne pathogens
  • Water-borne pathogens
• Food-borne diseases (FBD)


  Acute illnesses associated with the recent consumption of food that is contaminated with a disease pathogen or toxicant
• Classification of food-borne disease

  • Food borne infections
  • Food borne intoxications
• Food borne infections


  Caused by the entrance of pathogenic microorganisms contaminating food into the body, and the reaction of the body tissues to their presence. Can be fungal, bacterial, viral or parasitic.
• Examples of food borne infections

  • Cholera
  • Salmonellosis
  • Typhoid fever
  • Shigellosis
  • Yersiniosis
  • Escherichia coli infection
  • Campylobacteriosis
  • Vibrio parahemolyticus
  • Listeriosis
  • Candida spp.
  • Sporothrix spp.
  • Wangiella spp.
  • Hepatitis A
  • Norwak virus
  • Poliomyelitis virus
• Food borne intoxications


  Diseases caused by consumption of food containing biotoxicants, metabolic products (toxins) formed and excreted by microorganisms, or poisonous substances added to food.
• Types of food borne intoxications

  • Bacterial intoxications
  • Fungal intoxications
  • Chemical intoxications
  • Plant toxicants
  • Poisonous animals
• Examples of bacterial food borne intoxications

  • Staphylococcus aureus intoxication
  • Bacillus cereus food borne intoxication
  • Clostridium perfringens food borne intoxication
  • Clostridium botulinum food borne intoxication
• Mycotoxins


  Metabolites produced by fungi when growing in food
• Aflatoxins


  Mycotoxins produced by the fungi Aspergillus flavus, including aflatoxin B1, B2, G1 and G2
• Examples of chemical intoxications

  • Heavy metals (e.g. antimony, mercury, arsenic, fluoride, lead, cadmium, cyanide)
  • Pesticides and insecticides (e.g. DDT, BHC Organochlorines and organophosphates)
  • Herbicides
  • Fungicides (e.g. organomercurials)
• Routes of entry for biological hazards

  • Inhalation
  • Absorption
  • Ingestion
  • Injection
• Biological hazards risk assessment

  A process to identify the hazardous characteristics of an infectious or potentially infectious agent or material, the activities that can result in exposure, the likelihood of harm, and the probable consequences of infection.

  
• Steps of risk assessment

  • Identify the hazards
  • Decide who might be harmed and how
  • Evaluate the risks and decide on precautions
  • Record your findings and implement them
  • Review your assessment and update if necessary
• Hierarchy of controls for biological hazards

  • Elimination/Substitution
  • Engineering Controls
  • Administrative and Work Practice Controls
  • Personal Protective Equipment (PPE)
• Biosafety cabinet


  Engineering control used to contain biological hazards
• Personal Protective Equipment (PPE)

  Protective equipment like lab coats, gloves, eye protection, etc. used to reduce direct contact with biological hazards