FOOD SAFETY
Food science & Technology 140
What is food safety?
What is food safety?
• Potential health risks from food
consumption
What is food safety?
• Potential health risks from food
consumption
– microbiological, viral and parasitic
concerns
What is food safety?
• Potential health risks from food
consumption
– microbiological, viral and parasitic
concerns
– hormone residues (growth promoters)
What is food safety?
• Potential health risks from food
consumption
– microbiological, viral and parasitic
concerns
– hormone residues (growth promoters)
– animal drugs (antibiotics)
What is food safety?
• Potential health risks from food
consumption
– microbiological, viral and parasitic
concerns
– hormone residues (growth promoters)
– animal drugs (antibiotics)
– chemical residues (pesticides)
What is food safety?
• Potential health risks from food
consumption
– microbiological, viral and parasitic
concerns
– hormone residues (growth promoters)
– animal drugs (antibiotics)
– chemical residues (pesticides)
– preservatives
What is food safety?
• Potential health risks from food consumption
– microbiological, viral and parasitic
concerns
– hormone residues (growth promoters)
– animal drugs (antibiotics)
– chemical residues (pesticides)
– preservatives
– bioengineered foods
Americans have the safest
food supply in the world
• Food industry highly regulated
• Inspections at:
– Antemortem (before death)
– Postmortem (after death)
– Further processing
– Facilities
– Stores
– Restaurant kitchens
Americans have the safest
food supply in the world
• Inspections performed by:
– Federal agencies
– State agencies
– Local agencies
Meat Industry Examples
• Federal Agencies
Meat Industry Examples
• Federal Agencies
– Food Safety and Inspection
Service (FSIS)
Meat Industry Examples
• Federal Agencies
– Food Safety and Inspection
Service (FSIS)
– Animal, Plant, and Health
Inspection Service (APHIS
Meat Industry Examples
• Federal Agencies
– Food Safety and Inspection
Service (FSIS)
– Animal, Plant, and Health
Inspection Service (APHIS)
– Grain Inspection, Packers
and Stockyard Administration
(GIPSA)
Meat Industry Examples
• Federal Agencies
– Food Safety and Inspection
Service (FSIS)
– Animal, Plant, and Health
Inspection Service (APHIS)
– Grain Inspection, Packers
and Stockyard Administration
(GIPSA)
– Agricultural Marketing
Service (AMS)
Meat Industry Examples
• Federal Agencies
– Food and Nutrition Service
(FNS)
Meat Industry Examples
• Federal Agencies
– Food and Nutrition Service
(FNS)
– Occupational Safety and
Health Administration
Meat Industry Examples
• Federal Agencies
– Food and Nutrition Service
(FNS)
– Occupational Safety and
Health Administration (OSHA)
– Food and Drug Administration
(FDA)
Meat Industry Examples
• Federal Agencies
– Food and Nutrition Service
(FNS)
– Occupational Safety and
Health Administration (OSHA)
– Food and Drug Administration
(FDA)
– Consumer Product Safety
Commission (CPSC)
Meat Industry Examples
• Federal Agencies
– Food and Nutrition Service
(FNS)
– Occupational Safety and
Health Administration (OSHA)
– Food and Drug Administration
(FDA)
– Consumer Product Safety
Commission (CPSC)
– Environmental Protection
Agency (EPA)
Meat Industry Examples
• State Agencies
– Department of Agriculture
– Department of Health
Meat Industry Examples
• Local Agencies
– City or county health
inspections (health
departments
Food Safety Regulation
• Food Safety is everyone’s responsibility
Food Safety Regulation
• Food Safety is everyone’s responsibility
• HACCP is current food regulation
program
Food Safety Programs
• HACCP
H:
A:
C:
C:
P:
Hazard
Analysis
Critical
Control
Point
HACCP Plans
• Assemble HACCP team
• Describe the food and the method of
distribution
• Identify the intended use and
consumers of the food
• Develop a flow diagram which describes
the process
• Verify the flow diagram
HACCP Program Principles
1 Conduct a hazard analysis
• Biological hazard: Ex. Bacteria
• Chemical hazard: Ex. Nitrite toxicity
• Physical hazard: Ex. Metal
HACCP Program Principles
1 Conduct a hazard analysis
2 Identify the Critical Control Points (CCP)
in the process
Ex. Endpoint temperature
HACCP Program Principles
1 Conduct a hazard analysis
2 Identify the Critical Control Points (CCP)
in the process
Ex. Endpoint temperature
3 Establish limits for preventative measures
associated with each CCP
o
Ex. Reach temperature of 140 F
HACCP Program Principles
3 Establish limits for preventative measures
associated with each CCP
4 Establish CCP monitoring requirements
EX. thermometer
5 Establish corrective action to be taken when
monitoring indicates a critical limit deviation
HACCP Program Principles
6 Establish effective record keeping
procedures that document the HACCP
system
7 Establish procedures for verification that the
HACCP system is working
Pathogenic Bacteria Concerns
• Food poisoning:
• Food infection:
Pathogenic Bacteria Concerns
• Food poisoning: illness caused by the
ingestion of toxins
• Food infection: ingestion of pathogenic
organisms that grow and cause illness
Microbiological Concerns
• Clostridium botulinum: food
poisoning; botulism; low acid foods,
anaerobic, sodium nitrite helps control
Microbiological Concerns
• Clostridium botulinum: food
poisoning, botulism, low acid foods,
anaerobic, sodium nitrite helps control
• Staphylococcus aureus: food
poisoning, faculative, food handling
problem, proper temperature helps
control
Microbiological Concerns
• Salmonella: carried intestinal tracts,
improper cooking, avoid cross
contamination
Microbiological Concerns
• Salmonella: carried intestinal tracts,
improper cooking, avoid cross
contamination
• Clostridium perfringens: anaerobic,
produces an enterotoxin, ‘cafeteria
germ’, keep food >140oF
Microbiological Concerns
• Campylobacter jejuni & coli:
sanitation problem, proper cooking
helps control, avoid cross contamination
Microbiological Concerns
• Campylobacter jejuni & coli:
sanitation problem, proper cooking
helps control, avoid cross contamination
• Listeria monocytogenes: grows at
refrigerated temperatures; pregnant
women, young & elderly at greatest risk;
proper cleaning & cooking, zero
tolerance
Microbiological Concerns
• Escherichia coli (0157:H7): young,
elderly & immune compromised at
greatest risk; HUS - hemolytic uremic
syndrome; cook well done
Cause of Bacterial
Food-borne Illness*
Cause of Bacterial
Food-borne Illness*
•
•
•
•
•
•
Improper holding temperature - 63%
Poor personal hygiene - 28%
Contaminated equipment - 23%
Inadequate cooking - 21%
Food from unsafe source - 12%
Other - 20%
* Totals exceed 100% because multiple factors
may be involved
Sources of Bacterial
Food-borne Illness
• Food service establishments - 77%
• Private home - 20%
• Food Processor - 3%
What can we do to prevent
food-borne illness?
• Food safety is everyone,s responsibility
– Producers
– Processors
– Consumers
What can we do to prevent
food-borne illness?
• Food safety is everyone’s responsibility
– Producers
• Sanitation
• Feed modifications
• Vaccines
What can we do to prevent
food-borne illness?
• Food safety is everyone,s responsibility
– Producers
– Processors
What is the industry doing to
control pathogens?
• Traditional interventions included:
•
•
•
•
Refrigeration
Blast freezing
Water chilling
Vacuum packaging
What is the industry doing to
control pathogens?
• Steam Vacuuming: removes visible and
invisible contaminants; spot treatment;highly
effective, water and energy intensive
• Hot-Water Washing: hot water (160-180oF)
shower cabinets
• Organic Acid Washes: hot solution (>
140oF) of 2% lactic or acetic; misted onto
carcasses; highly effective
• Ozone Treatment: good as wash and water
treatment
What is the industry doing to
control pathogens?
• Steam Pasteurization: whole carcass
treatment; brings surface to about
200oF; extremely effective; expensive
and water and energy intensive
• Acidified Chlorite (Poultry): controls
Salmonella and others
What is the industry doing to
control pathogens?
• Carcass/Product Washing: acetic,
lactic and gluconic acids;
chlorine,hydrogen peroxide – cheap but
corrodes pipes
• Modified Atmosphere Packaging:
gas mixtures of oxygen, carbon dioxide
and nitrogen
What is the industry doing to
control pathogens?
• Ingredient Technology:
– Probiotics: “good” bacteria used as
ingredient; Ex. Fermented sausages,
Lactobacillus decreases pH and controls
pathogens
– Activated Lactoferrin: provides suckling
mammals anti-pathogenic protection;
prevents pathogen from attaching to host;
very effective; active for 45 days
What is the industry doing to
control pathogens?
• Ingredient Technology:
– Acidified sodium chlorite (ASC): approved
for many foods; trade name is Sanova;
mixture of citric acid and sodium
– Cetylpridinium chloride: trade name
Cecure; effective for broad range of
pathogens; effective for many foods; not
approved by USDA or FDA for foods;
common in mouthwashes and throat
lozenges
What is the industry doing to
control pathogens?
• Irradiation:
– “Electronically Pasteurized”
– Costly
– Consumer resistance
– 3 types:
• Gamma Ray
• Electron-Beam
• X-Ray
What is the industry doing to
control pathogens?
• Intervention process are not a substitute for
Good Manufacturing Practices (GMP) and
Sanitation Standard Operating Procedures
(SSOP)
• Compatible with HACCP programs
• Many plants use several interventions as
“hurdles” to control pathogens
• “Control” is more realistic than “Eliminate”
What can we do to prevent
food-borne illness?
• Food safety is everyone,s responsibility
– Producers
– Processors
– Consumers
What can we do to prevent
food-borne illness?
• Keep food HOT
– cook thoroughly
– hold food at 140-160oF
– reheat thoroughly
– never leave food out for more than 2 hours
What can we do to prevent
food-borne illness?
• Keep food COLD
– refrigerate at 40oF or lower
– thaw food in refrigerator
What can we do to prevent
food-borne illness?
• Keep food CLEAN
– thoroughly clean equipment, utensils and
person
– follow “sell by” and “use by” dates
What can we do to prevent
food-borne illness?
• Do not CROSS CONTAMINATE
Hormone and Drug Residues
• No unacceptable levels of residues in
meat supply
Additional Reading
• http://www.fsis.usda.gov/OA/consedu.htm
Summary
• U.S. has a very safe food supply
• Food industry is very regulated
• HACCP is food safety regulatory
program
• Science based decisions
• Food safety is everyone’s concern