Chapter 20 – Keeping Food Safe

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
- All food contain bacteria, but not all of it is harmful.
- Certain types of bacteria are intentionally added for a desired effect. EX.
- Bacteria causes food to spoil.
o Spoiled Food – has lost nutritional value and quality – flavor and
o Contaminated Food – has become unfit to eat due to undesirable
- 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 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
- ENVIRONMENTAL CONTAMINANTS – are substances released into the
air or water by industrial plants. These substances make their way into
- 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.