The Hidden Hazards in Enhanced HACCP

and ISO-22000 Based Programs

Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Ki d A Ai d ³
Kinda A. Airoud ³,  and Hanan Y. Qudsieh
dH Y Q d i h¹

¹Sekheta Bros Company, R&D Department,  Jdaideh, Aida Str. No. 1,  21000 Aleppo, Syria, 
²University of Belgrade, Faculty of Chemistry, Studentski Trg 12, 11000 Beograd, Serbia, 
³University of Parma, Faculty of Pharmacy, Via Universita, 12‐I, 43100 Parma, Italy.
of Parma Faculty of Pharmacy Via Universita 12 I 43100 Parma Italy

Dubai 2010
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Abstract
The increase in public concern regarding food hazards and
decline in public trust in food risk regulators suggests that there is
a need to identify the actual concerns held by the public regarding
specific food hazards in order to develop effective risk
communication In this paper,
communication. paper we are focusing on some different
types of hazards that effect health and environment that are
"hidden hazards", which include different categories and
subcategories
b t i
 The Hidden Hazards in Enhanced HACCP and
ISO 22000 Based
ISO-22000 B d Programs
P
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A Airoud ³,  and Hanan Y. Qudsieh
Kinda A. Airoud  and Hanan Y Qudsieh ¹

Introduction:
T h l
Technology i generall and
in d food
f d technology
t h l i particular
in ti l hold
h ld greatt promise
i
when developed, promoted and used by ethical individuals and institutions.
Recently, the great increase of colon and other cancers mainly in developed
countries is directly related to the increasing use of plastic,
plastic carcinogenic
substances like pesticides, preservatives, colorings and off course, microwave
ovens too. The increasing consumption of highly processed foods and the lack
of fiber in western diets with more consumption of junk foods have
contributed to this trend. Eating organically grown foods and eating raw or
semi cooked vegetables and fruit will help reduce the risk of colon cancer.
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta 
Mohamad  F. Sekheta ¹'²*,, Abeer H. Sahtout 
Abeer H. Sahtout ¹,,  Ahmad Hisham
Ahmad Hisham F. Sekheta 
F. Sekheta ¹,, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Categories of Hidden Hazards in Food 
Industry
In this paper we are going to consider the most common categories
of hidden hazards in the long and sophisticated food chain from farm
to fork:
Artificial Flavorings and Colorings 
Some Artificial colorings, flavorings and preservatives used in
processed d foods
f d cause irritation
i it ti off the
th intestines,
i t ti and
d can cause
cancer of the liver, stomach, lymphatic system and intestines.
Preservatives are also poisons
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta 
Mohamad  F. Sekheta ¹'²*,, Abeer H. Sahtout 
Abeer H. Sahtout ¹,,  Ahmad Hisham
Ahmad Hisham F. Sekheta 
F. Sekheta ¹,, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Irradiated Food
Irradiated Food 
The purpose of food irradiation is simply However, irradiation also
destroys vitamins and other nutrients in the food and creates unique
radiolytic products (URPs) some of which are carcinogenic. to prolong its
shelf life
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Canned Food
d d
Cans are very important issue in the safety of canned food. Canned foods
are usually acidic in nature.
nature Preserved food should always be consumed
before the expiry date.
 The Hidden Hazards in Enhanced HACCP and
ISO 22000 Based Programs
ISO-22000
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud 
Kinda A. Airoud ³,,  and Hanan Y. Qudsieh
and Hanan Y. Qudsieh ¹

Fat  and  Cooking Oils
A i l f t lik t ll
Animal fat like tallow and 
d
“Samn baladi” often 
contains large residues of 
pesticides, fertilizers and 
pesticides, fertilizers and
antibiotics
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

The Hidden Hazards of Microwave Ovens‐cooked Food
Recent researches show that microwave oven
oven‐cooked
cooked food suffers severe
molecular damage. When eaten, microwave oven‐cooked foods, cause
abnormal changes in human blood and immune systems.
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Cling Wrap in Contact with Food 
Cling Wrap in Contact with Food
Similarly to the above mentioned hidden hazards,
the plasticizer used in Cling wrap film is another
hidden hazard as it is carcinogenic too.
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta 
Mohamad Azzam F Sekheta ¹'²*, Abeer H. Sahtout 
Abeer H Sahtout ¹,  Ahmad Hisham
Ahmad Hisham F. Sekheta 
F Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Bottled water in PET bottles
Bottled water in PET bottles
Drinking water bottled in poly ethylene tetra‐
phthalate (PET) bottles is generally assumed to be
safer than tap water
 The Hidden Hazards in Enhanced HACCP and
ISO 22000 Based Programs
ISO-22000
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Soft Ddrinks, Energy Drinks and Artificial Sweeteners.
Soft and energy drinks contain so many harmful substances,
which when taken in excess, they contain many hidden
hazards causing health problems to the consumers.
Refrigerators
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A. Airoud ³,  and Hanan Y. Qudsieh ¹

Cooking Food  in Aluminum and Teflon Coated 
V
Vessels and other Cookware 
l d h C k
Pots, pans and other cookware are made from a
i
variety off materials.
i l These
Th i l can enter
materials
the food that we cook in them.
Stale and left over food
S l dl f f d
 The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Kinda A Airoud ³,  and Hanan Y. Qudsieh
Kinda A. Airoud  and Hanan Y Qudsieh ¹

Hidden Hazards of Vitamin and Mineral Tablets
A wise practitioner once said never to purchase
parachutes, contact lenses or pacemakers based
solely on bargain basement prices.
Supplements in a vegetable‐based capsule, 
powder or liquid form do not have such 
l f h h
requirements and are far less likely to contain 
toxic additives
dd . 
If you are a strict vegetarian, beware of gelatin‐
encapsulated
l d supplements.
l
The Hidden Hazards in Enhanced HACCP and
ISO 22000 Based
ISO-22000 B d Programs
P
Mohamad Azzam F. Sekheta ¹'²*, Abeer H. Sahtout ¹,  Ahmad Hisham F. Sekheta ¹, 
Ki d A Ai d ³
Kinda A. Airoud ³,  and Hanan Y. Qudsieh
dH Y Q d i h¹

Conclusion
There are a lot of hazards which can be eventual threats to
food safety in general and to the consumer's health in
particular. Many food manufacturers seem to be not aware
enough of such hazards. Beside the typical three categories
off hazards,
h d physical,
h i l chemical
h i l and d biological,
bi l i l HACCP team
t
must take into their consideration all other categories of
hazards such as hidden and insidious hazard.
hazard We in this
paper focusing in the most hidden hazards which can cause
harm to consumers and human health.
 References:
1‐Mohamad Azzam F. Sekheta et., al. The Insidious Food Hazards as 
1 Mohamad Azzam F Sekheta et al The Insidious Food Hazards as
New Categories in HACCP and ISO‐22000 Based Systems. Internet Journal of 
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2‐ US C C d fF d lR l i 21 C F R 101 h 22
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