Food Safety

Food SafetyWhat is food safety?

Prevention of foodborne illnessesProtection of food supplySafe handling

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Food Safety

Harmful substances in foodsPathogens

Bacteria, viruses, parasitesFoodborne illness

Infection from pathogenToxin produced by

microorganism

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Common foodborne illnessesCampylobacter (cdc.gov)

Salmonella Science.nasa.gov

E. coli (foodpoisonjournal.com)

Calicivirus

http://nabc.ksu.edu/images/uploads/norovirus.jpg

Foodborne Illnesses“caused by consuming contaminated foods

or beverages” (CDC, 2005)

There are over 250 different foodborne illnessesBacteria, viruses, parasitesDifficult to diagnosisVague symptoms

Foodborne illnessesSigns & Symptoms

Fever, vomiting, diarrheaDiagnosis

TreatmentFluidsMay need to see your doctor

Foodborne Illness OutbreaksHow are outbreaks detected and tracked?

Illnesses happen in a group of peopleReports go to health departmentCDC starts investigationOutbreak ends

Contaminated food is gone, food product is recalled, restaurant is closed or food processing plant is closed

http://www.fda.gov/Safety/Recalls/default.htm

Risk for Foodborne Illness

Immune disordersCancer DiabetesLong-term steroid useLiver diseaseHemochromatosisStomach problems

Food SafetyHarmful substances in food

Chemical contaminationPesticides

Important role in food production Concerns: pollution of soil and waterThreatens wildlife

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Food SafetyOrganic alternatives

“USDA Organic” SealConcerns regarding natural fertilizerCan use approved pesticides

Animal drugsAntibioticsDrug residues

PollutantsCan contaminate food production areas

Courtesy of USDA

Food Safety: Harmful SubstancesNatural toxins

AflatoxinsCiguateraMethylmercuryPoisonous

mushroomsSolanine

Other foodcontaminants

Keeping Food Safe: Government Agencies

Keeping Food Safe: Food IndustryHazard Analysis Critical Control Point (HACCP):

seven stepsAnalyze hazardsIdentify critical control pointsEstablish preventive measures with

critical limitsEstablish procedures to monitor control

pointsEstablish corrective actions if critical limit

isn’t metEstablish effective record keepingEstablish procedures to verify that the

system is working consistently

Keeping Food Safe: Consumer

Keep hot foods hot and cold foods cold

Keeping Food Safe: Consumer

CleanSeparateCookChill

Illustration courtesy of Partnership for Food Safety Education

Food TechnologyFood preservation

PreservativesSalt, sugarAntioxidants

Other preservation techniquesSaltingFermentingDryingCanningHeating (e.g.,

pasteurization)Irradiation

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Food Technology: Irradiation

Food TechnologyBacteriophage

Food additive use to protect people from bacterial infections

“Bacteria eaters”

Food Safetyhttp://www.5min.com/Video/Learn-About-

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