Food Safety

Sports Nutrition
Lesson 14 - Food Safety
Food Safety
Commercial Processing can change food from
nutritious to less than nutritious. It can also
introduce bacteria.
Food can also be processed at home.
Food Safety
Like commercial processing, home processing
can result in the loss of quality and nutrients.
To preserve the quality of food processed at
home, consider the following:
- Keep most fruits refrigerated to prevent
enzymatic destruction of nutrients.
Food Safety
- keep frozen foods in the freezer until ready
for preparation
- buy milk in cardboard or opaque plastic
containers to prevent light from destroying
the B Vitamin riboflavin
- For the same reason keep most grain
products stored in opaque containers or dark
Food Safety
Food Safety
- steam or microwave vegetables in very little
water to prevent the loss of water-soluble
vitamins and some minerals
TIP - do not use plastic wrap, plastic
containers, or styrofoam when microwaving
Food Safety
- avoid cooking with high temperatures, and
prolonged cooking of foods, particularly in
how water, this leads to the loss of water
soluble vitamins
Food Safety
- Consider this
Research indicates prolonged, hightemperature cooking, such as when
French fries and other starchy foods are fried or
baked at high temperatures (over 250 degrees
F.) they may produce acrylamide, a cancer
causing agent
Food Safety
- avoid grilling or broiling foods, especially
meats, over open flames on a daily basis.
Charring may lead to the formation of
heterocyclic amines - a known carcinogen
Food Safety
Food Safety
Food Poisoning
One of the major problems associated with
home food processing is the foodborne
One type causes food spoilage which probably
doesn’t make you sick.
Food Safety
The other type doesn’t spoil food, but does
make you sick.
Food Safety
The following is a list of bacteria that cause
foodborne illness. Research each and find out
how and why each makes you ill. What
symptoms does each produce, and what can
be done to avoid becoming ill.
Food Safety
One way that the number of incidences of food
poisoning may be reduced with new practices.
One of these practices is irradiation.
This is a process whereby food products are
subjected to powerful gamma rays from
ionizing radiation.
Food Safety
Not only does irradiation reduce the number of
cases of foodborne illness, it extends shelf life
by delaying ripening, inhibiting spoilage, and
minimizing contamination, all this without
compromising nutritional or taste qualities.
Food Safety
General Food Safety Practices.
1. Wash hands thoroughly and often, before
and during food preparation.
Food Safety
2. Treat all raw meat, poultry, fish, seafood and
eggs as if it were contaminated.
- When shopping buy these things last and
keep them in separate bags.
- Do not rinse meat in the sink. It just
contaminated the sink.
- Use a separate area and cutting board.
Food Safety
3. Wash all fruits and vegetables with running
water before eating or preparing them, even in
you are going to cook them.
Food Safety
4. Clean all food preparation utensils with hot
soapy water. Microwave sponges for about 3060 seconds to help kill bacteria.
5. Do not use cans of food that are dented or
Food Safety
Do not use a can that has been leaking.
Food Safety
6. Cook all meat, poultry, seafood and eggs to
the correct internal temperature.
Food Safety
7. Do not eat raw shellfish.
8. Cook and refrigerate or freeze cooked foods
9. Use leftovers within a few days.
Food Safety
When we Fooducate foods, sometimes they
are downgraded because of controversial
The FDA classifies a Food Additive as any
substance added directly to food.
There are more than 40 different purposes for
the additives.
Food Safety
Food Safety
The 4 most common purposes are to :
- add flavor
- to enhance color
- to improve texture
- to preserve the food
Food Safety
In order to be used food additives must meet
the GRAS conditions.
Generally Recognized As Safe
Food Safety
Fooducate foods until you find one that says
something about controversial additives.
Use the website on the previous slide and
research why it is not recommended. Explain
in paragraph form.