Chapter 17
Food Safety
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)
b)
c)
d)
5000
325,000
7.6 million
76 million
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Food Safety Talk
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Foodborne illness
Pathogens
Toxins
Cross-contamination
Threshold effect:
FDA Food Code
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Food Safety Talk
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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.
Copyright 2010, John Wiley & Sons, Inc.
Food Safety Talk
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Food, Drug and Cosmetic Act of 1938: gave the FDA
authority over food and food ingredients and defined
requirements for truth-in-labeling
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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.
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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
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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.
Copyright 2010, John Wiley & Sons, Inc.
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
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The following measurements can help
prevent foodborne illnesses
thoroughly cooking
hamburger, chicken and
eggs.
storing food properly.
preventing crosscontamination.
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HACCP: Hazard Analysis Critical Control Point
A Science-Based Approach to Food Safety
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HACCP: A Science-Based Approach to
Food Safety
Copyright 2010, John Wiley & Sons, Inc.
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
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How to Report a Possible Foodborne
Illness Occurrence
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Bacteria: Salmonella
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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 heat
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Bacteria: E Coli
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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
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Campylobacter jejuni:
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leading cause of diarrheal illness in US.
Undercooked chicken, milk, untreated water
Killed by heat
Listeria
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One of the highest fatality rates
Resistant to cold and heat
Often contaminates dairy products
At risk groups: immune compromised, pregnant
women, elderly
Copyright 2010, John Wiley & Sons, Inc.
Bacteria
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Vibrio
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Raw shellfish ie) oysters
Like to grow in warm waters, so the incidence is
higher in the summer
Staph Aureus
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Lives in nasal passages
Toxins cause symptoms when ingested
Cooked ham, salads, bakery products
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Bacteria
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Clostridium perfrigens
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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
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Botulism. Botox.
Blocks nerve function: vomiting, abdominal pain,
paralysis
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Pathogens Found in Food
Copyright 2010, John Wiley & Sons, Inc.
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.
Copyright 2010, John Wiley & Sons, Inc.
Pathogens Found in Food
Copyright 2010, John Wiley & Sons, Inc.
_____________ 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)
d)
Hepatitis A
shigella
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
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.
molds.
c)
d)
toxins produced by
the fish.
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Tips for Handling Food Safely
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How Long Can Food Be Safely Stored?
Copyright 2010, John Wiley & Sons, Inc.
How Long Can Food Be Safely Stored?
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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
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Temperature Danger Zone for Food
Handling
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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
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Safe Cooking
Temperatures
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Benefits and Risks of Pesticides
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Benefits:
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Pesticides increase crop yields.
Plant foods can look more appealing if pest
damage is minimized.
Risks:
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Pesticide residues remain on produce.
Pesticides can contaminate water supplies.
Copyright 2010, John Wiley & Sons, Inc.
Reducing the Need for Pesticides
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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
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Outcomes of Genetic Engineering
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Genetically
Engineered
Traits
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Passing Traits
from Parent to
Offspring
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Outcomes of Genetic Engineering
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Outcomes of Genetic Engineering
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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
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Labeling of Organic Foods
Threshold for pesticides in org foods is set at
5% of the EPA’s pesticide-residue limit.
Why are pesticide residues more of a concern in
children?
Copyright 2010, John Wiley & Sons, Inc.
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.
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
Food Processing and Packaging
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There are many methods for processing
food for preservation. Some of these
methods include:
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Pasteurization
Aseptic processing
Irradiation, also known as cold pasteurization
MAP: Modified atmosphere packaging
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Lack of O2 prevents growth of bacteria, fruit ripening,
oxidation reactions and discoloration of foods
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Food Additives: What are some reasons for food additives?
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Food Additives
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Food Additives
Copyright 2010, John Wiley & Sons, Inc.
Food Additives
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Food Additives can be classified as :
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Direct or intentional additives
Indirect or unintentional additives
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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
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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.
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
Terms Used in Genetic Engineering
Copyright 2010, John Wiley & Sons, Inc.
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.
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
Chapter 17
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