Chapter 17 Food Safety. Copyright 2010, John Wiley & Sons, Inc. Even though the American food supply...

Chapter 17Food Safety

Copyright 2010, John Wiley & Sons, Inc.

Even though the American food supply is likely the safest in the world, it is estimated that ____ Americans contract food related illnesses each year.

a) 5000 b) 325,000 c) 7.6 million d) 76 million

Food Safety Talk


Foodborne illness Pathogens Toxins Cross-contamination Threshold effect: FDA Food Code


Food Safety Talk Foodborne illness: any illness that is related to the

consumption of food or contaminants or toxins in food Pathogens: microorganisms that can cause disease Toxins: substances that can cause harm at some level of

exposure Cross-contamination: the transfer of one contaminant from

one food, piece of equipment or person to another Threshold effect: up to a certain point, many microorganisms

do not cause harm. After reaching their threshold, however, they can cause foodborne illness.

FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.


Food Safety Talk

Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling

Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product.


Raw hamburger patties are taken to the grill on a platter. After they are cooked, the patties are returned to the unwashed platter and served. This is an example of

cross contamination

efficient use of kitchen equipment

food adulteration

food intoxication


A “use by” date indicates

the last day that a product can be safely consumed.

the last day the product is likely to be at peak flavor and quality.

the last day that a store can sell a product.

the day when significant deterioration has already occurred.


Agencies Responsible for Food Safety

Which governmental agency is responsible for inspection of meat and poultry?

Which governmental agency publishes the Food Code, which sets food handling standards for restaurants and other foodservice establishments


The following measurements can help prevent foodborne illnesses

thoroughly cooking hamburger, chicken and eggs.

storing food properly.

preventing cross-contamination.


HACCP: Hazard Analysis Critical Control Point A Science-Based Approach to Food Safety


HACCP: A Science-Based Approach to Food Safety


The HACCP system places responsibility for food safety on

the consumer.

the regulatory agencies.

the manufacturer.

the distributor.

The HACCP system uses critical control points. These are …

steps in food production processes where contamination can occur or be prevented


How to Report a Possible Foodborne Illness Occurrence

Bacteria: Salmonella

2-4 million per year infected Sx can be mild: abdominal pain + diarrhea Found in human and animal feces Can infect the ovaries of hens and

contaminate the eggs before the shells are formed. Can spray the chicks with beneficial bacteria which they ingest when they preen themselves

Killed by heatCopyright 2010, John Wiley &

Sons, Inc.

Bacteria: E Coli

GI tract of humans and animals Into contact with food through fecal

contamination Some strains are harmless ‘traveler’s diarrhea’ to much more harmful

symptoms (blood diarrhea, kidney failure from strain O157:H7). This strain contaminated meat after slaughter.

Ground beef more at risk, why?Copyright 2010, John Wiley &

Sons, Inc.

Bacteria Campylobacter jejuni:

leading cause of diarrheal illness in US. Undercooked chicken, milk, untreated water

Killed by heat

Listeria One of the highest fatality rates Resistant to cold and heat Often contaminates dairy products At risk groups: immune compromised, pregnant women,

elderly


Bacteria

Vibrio Raw shellfish ie) oysters Like to grow in warm waters, so the incidence is

higher in the summer Staph Aureus

Lives in nasal passages Toxins cause symptoms when ingested Cooked ham, salads, bakery products


Bacteria

Clostridium perfrigens Anaerobic conditions. Symptoms from infection and

intoxication. Difficult to kill because it forms heat resistant spores. ‘cafeteria germ’ food stored in large containers

Clostridium botulinum Botulism. Botox. Blocks nerve function: vomiting, abdominal pain,

paralysis Canned foods



Pathogens Found in Food


Which statement about bacteria is incorrect?

Even a few bacterial cells can cause foodborne illnesses

Most environmental bacteria are harmless

Bacteria are present on most surfaces in our homes.

Some bacteria are beneficial.


Pathogens Found in Food


_____________ is a virus and washing one's hands after using the bathroom provides the greatest protection against the spread of it.

a) E. Coli O157:H7

b) Giardia lamblia

c) Hepatitis A d) shigella


Which is a parasite that has caused illnesses among hikers and children in day care centers?

E. Coli O157:H7

Giardia lamblia

Hepatitis A

shigella


The most likely source of fish and seafood contamination is

a) the passing of bacteria from parents directly to eggs.

b) contaminants in the

waters where they live.

c) molds.

d) toxins produced by

the fish.


Tips for Handling Food Safely


How Long Can Food Be Safely Stored?


Which food presents the greatest risk of food-borne illness?

a) hot dogs left in the

refrigerator for four days

b) milk two days past the

“sell by” date

c) a turkey thawed at

room temperature

d) a bruised banana


Temperature Danger Zone for Food Handling


Food such as hamburgers must be cooked _______________ to kill E. Coli O157:H7 bacteria and toxin.

to 140 F to 160 F to 212 F

cooking does not destroy E. Coli 0157:H7


Safe Cooking Temperatures


Benefits and Risks of Pesticides Benefits:

Pesticides increase crop yields. Plant foods can look more appealing if pest

damage is minimized. Risks:

Pesticide residues remain on produce. Pesticides can contaminate water supplies.


Reducing the Need for Pesticides Integrated pest management combines

chemical and nonchemical methods. Use of natural toxins that occur in plants,

including genetic engineering Organic techniques based on biological

methods which avoid the use of chemicals


Outcomes of Genetic Engineering


Genetically Engineered Traits


Passing Traits from Parent to Offspring


Outcomes of Genetic Engineering


The governmental agency that establishes tolerable limits of pesticides in food is

Bureau of Alcohol, Tobacco and Firearms

Environmental Protection Agency

Food and Drug Administration

United States Department of Agriculture


Labeling of Organic Foods

Why are pesticide residues more of a concern in children?

Threshold for pesticides in org foods is set at 5% of the EPA’s pesticide-residue limit.


Which statement about pesticides is untrue?

Pesticides are applied to crops after harvesting to prevent spoilage and extend shelf life.

Crops grown using pesticides look more appealing.

Pesticides can be found in untreated products like meat, poultry and dairy.

Pesticides are only applied to crops while they are growing.


Which statement about antibiotics is untrue?

Antibiotic use in animals may contribute to the creation of antibiotic resistant bacteria.

Almost half of the antibiotics produced in the US are used to prevent disease in animals.

Antibiotics are used to promote growth in animals.

Antibiotic use in animals is not regulated


The hormone, bovine somatotropin (bST), is injected into cows to

a) accelerate muscle (meat)

growth

b) increase milk production

c) increase the likelihood of multiple births in cows

d) reduce infections


How do chemicals used in agriculture make their way to humans?

Large animals will accumulate more industrial contaminants because of their bigger size and in general, because they usually have a greater lifespan than small animals


Food Processing and Packaging There are many methods for processing

food for preservation. Some of these methods include:

Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging

Lack of O2 prevents growth of bacteria, fruit ripening, oxidation reactions and discoloration of foods


Food Additives: What are some reasons for food additives?


Food Additives


Food Additives

Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives

Ie: Bisphenol A from plastics (fetal development, accelerated puberty)…

Oil from processing machinery

Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Cons: The risk of adding these materials is that to some extent they will form nitrosamines, which have been implicated as cancer-causing chemicals, in the gut.

Pros: The benefit of using these additives is that they will reduce bacterial growth in foods like cured meats, hot dogs, etc. that are often kept at refrigerated temperatures.



To limit the effects of nitrosamines, a compound known to be carcinogenic in animals, one should do all of the following except

limit consumption of nitrosamine containing foods, such as hotdogs

limit consumption of dried fruits treated with sulfites

consume adequate amounts of antioxidants, such as vitamins C and E

limit consumption of bacon to a few times a week


Terms Used in Genetic Engineering


Why are some people more susceptible to food-borne illness than others?

There are a variety of reasons including the age of the individual, their size, the nutritional status, whether pregnant or not and general health conditions.


Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store. There is a “sell by” date on the container and the directions indicate that the product should be kept refrigerated until used. How is the pasta probably preserved?

aseptic packaging

genetic engineering

irradiation

modified atmosphere packaging


Chapter 17

Copyright 2010 John Wiley & Sons, Inc.

All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein.

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