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UW-Madison NUTRSCI 132 - Microbial Food Safety

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NUTR SCI 132 Lecture 36 Outline of Last Lecture I. Phytonutrientsa. DefinitionII. Carcinogenesisa. Carcinogensb. 3-stage modelIII. Phytonutrients as anti-carcinogensOutline of Current Lecture I. Food Safetya. Microbiali. Food-born Illnessii. Foodborne Infectioniii. DangersCurrent LectureI. Food Safetya. New Challengesi. Food Supply more and more globalized1. Harder to track/keep tabs onii. Mixing of foods1. Ground beef from MANY cows…iii. Ecological change1. Microbe evolutioniv. New Chemicalsb. Microbiali. Food-born Illness1. ‘Food Poisoning’2. Bacteria/Virusesa. Different than spoiled food!ii. Common food-borne Illnesses1. In the Past…a. Tuberculosisi. ‘Cure:’ Pasteurization of milkThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.1. Heat temperature of milk (@ lower temp than boiling)b. Typhoid and Cholerai. ‘Cure:’ Safe water supplyiii. Foodborne Infections1. Ingesting live organism causes sickness2. Campylobactera. Symptomsi. Diarrheaii. Fever vomiting, crampsb. Sourcei. Guts of birds1. Cross-contamination2. Undercooking3. Norwalk-like virusa. Symptomsi. Vomiting with diarrheaii. Couple of daysb. No animal hosti. Passed person-to-personii. Good hand washing essential!4. Salmonellaa. Guts of mammalsi. Birds, reptilesb. Symptomsi. Diarrhea, fever, cramps5. E. Coli (0157:H7)a. Symptomsi. Bloody diarrhea ii. Severe crampingiii. Not much feverb. 5% develop hemolytici. Anemic syndrome – weeks laterii. Severe bleeding and kidney failureiii. Can kill young, healthy peoplec. Mammalian gut6. Listeriaa. Most susceptible:i. Infants, elderly, pregnancy, people with poor immune systems7. Other routes of contaminationa. Cryptosporidiab. Giardiac. Hepatitis Aiv. Foodborne toxins1. Organism dies off, but the toxin leftover is what gets you sick2. Botulisma. Paralysisb. Organism: claustridium botuliniumc. Beware of canned foods (homemade)3. Staphylococcusa. Vomitingb. Do not prepare food with cuts on your handv. Dangers1. Botulisma. Fatal2. Hemolytic anemia syndromea. Paralysis3. Any can be severe in compromised or immature immune systemvi. Go to doctor if1. Prolonged vomitinga. Dehydration2. Diarrhea that lasts more than 3 days or bloody diarrheavii. Sources1. Animal gutsa. Cross-contamination (during processing)2. Raw, unpasteurized milk3. Foods that pool animalsa. Ground beefb. Bulk raw milkc. Pooled raw eggs4. F/V washed or irrigated by manure-contaminated watera. Certified Organic NOT a risk because requirements are verystrict (…though if uncertified it could be)5. Sprouts (raw)6. Unpasteurized juice7. Infected food handlersviii. Prevention1. Regulatory Approacha. Keep out of food supplyb. FDA – Food and Drug Administrationi. Processed foodc. USDA i. Meat and poultryd. State Health and Agriculturee. Industry Groups2. Personal Precautionsa. Cook (Heat kills)i. Safe temp all the way through!1. Meat thermometerii. Roasts and Steaks – 145 Fiii. Ground Beef – 160 Fiv. Pork – 160v. Poultry – 165vi. Eggs – Yolks firmvii. Fish – flakes with forkviii. Sprouts cookedix. Milk, juice, cider pasteurizedx. Microwave – cold spots, not as safeb. Separatei. Avoid cross-contamination from raw foodsii. In refrigerator1. Keep raw on bottomiii. One board for raw meat, another for salads (servedraw)c. Wash and sanitizei. 1 tsp. Chlorine per qt of waterd. Chill after cookedi. Bacteria grow between 40 & 140 Fii. Refrigerator 34-38Fc. Chemicali. Organic Foods1. Continue next


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