Chapter 20 – Keeping Food Safe
-
-
Foodborne illness – also called food poisoning is a disease transmitted
by food.
o It can strike anyone
Most people who get a foodborne illness do not report it b/c they think
it is the stomach flu.
Common Food Contaminants
- Foodborne illness occurs when food is contaminated.
o A CONTAMINANT is a undesirable substance that unintentionally
gets into food.
o The most common food contaminant are MICROORGANISMS –
living beings so small you can see them only under a microscope.
Harmful Bacteria
- Most harmful type of foodborne illness is bacteria. These are single
celled microorganisms that live in soil, water and bodies of plants and
animals.
- All food contain bacteria, but not all of it is harmful.
- Certain types of bacteria are intentionally added for a desired effect. EX.
YOGURT
- Bacteria causes food to spoil.
- SPOILAGE VS. CONTAMINATION
o Spoiled Food – has lost nutritional value and quality – flavor and
texture.
o Contaminated Food – has become unfit to eat due to undesirable
substances.
- 5 types of serious illness due to foodborne illness ex. Salmonella
- Some bacteria cause sickness, while others produce toxins or poisons
that cause illness
Other Microorganisms
- A PARASITE is an organism that lives off another organism, called a host.
- PROTOZOA – Single-celled animals, some found in water polluted with
animal or human feces.
o Why it is important to have clean drinking water
- A VIRUS is a disease causing agent that is the smallest type of life-form.
Some are transmitted by foods, most likely to be contracted by eating
raw or uncooked meat.
-
MOLDS are mainly associated with food spoilage. Molds form on foods
that have been stored for extended periods after opening.
o When molds on liquids form, you need to throw it out, but you
can simply cut off the molds found on solid food forms.
Natural Toxins
- Natural toxins are plant substances which defend themselves against
insects, birds, and animals – not usually toxic to humans.
Chemicals
- Chemicals that come into contact with the food supply can be another
source of foodborne illness
- Chemicals such as pesticides are helpful and protect food
- Food additives are chemicals added during food processing.
- PESTICIDE RESIDUE – chemical pesticide particles left on food after it is
prepared for consumption.
- Gov’t agencies have strict guidelines regarding applying pesticides to
food.
- ENVIRONMENTAL CONTAMINANTS – are substances released into the
air or water by industrial plants. These substances make their way into
foods.
- There are helpful organisms that help change the taste and texture of
foods – some cheeses to help them age.
o Lactic acid give yogurt its tangy taste.