Food SafetyStatistics76 million illnesses per year in the US from foodborne illness5000 deaths a year½ of all flu/ GI illnesses caused from foodborne illnessUS still one of the safest food supplies in the worldFoodborne IllnessMajor cause of diarrhea/vomiting illnessUsually results from unsafe food handling in the HOMECauses of Foodborne IllnessWhere can things go wrong?Types of Foodborne IllnessSalmonellaFood SourcesSourceOnsetSymptomsPreventionBotulismFood SourcesOnset4-36 hours (Need immediate medical care)SymptomsPreventionBotulismListeriaFood SourcesVegetablesSoft unpasteurized cheeseBrieSourceInfected soilInfected animalOnset7-30 daysSymptomsPreventionPregnant womenShigellosisE. ColiFood SourcesSourceInfected cattleHuman wasteOnset12-72 hoursSymptomsPreventionHeatPasteurization: The treatment of milk with heat to kill certain pathogens, commonly transmittedMad Cow DiseaseProtein (prions) found in the intestines and central nervous system of bovine thought to be the causePrions spread from one animal to another if by-products (brain) of the infected animal used to feed other animals (this is banned in US and Canada)Cooking does not destroy prionsOnset 2-30 yearsCauses psychosis, seizures, paralysis and death in humans that consume infected meat.Most Susceptible to Foodborne IllnessAvoiding Microbes at the StoreBuy frozen, perishable foods lastPlace meats in separate plastic bagsDon’t buy dented cansBuy only pasteurized milk/cheeseAvoiding Microbes When CookingThoroughly cook meat, fish, poultry, eggsCheck for doneness with thermometerCook stuffing separatelyStore leftovers within 1-2 hoursServe cooked meat on clean platesFIFO –Avoiding Microbes At HomeAvoiding Microbes At HomeKeep cold food cold < 40 FKeep hot food hot >140 FWhen in doubt throw it outDanger zone 40-140 F (bacteria thrives in these temperature ranges)Avoiding Microbes At HomeAvoid cross contaminationExample: Cutting up raw chicken on a cutting board and then cutting up vegetables for a salad on the same cutting board without washing inbetween.Genetically Modified Organisms (GMO’s)DefinitionOrganisms that have been genetically engineered to contain both original and foreign genes.PurposeFutureConcernsFood SafetyStatistics 76 million illnesses per year in the US from foodborne illness  5000 deaths a year ½ of all flu/ GI illnesses caused from foodborne illness US still one of the safest food supplies in the worldFoodborne Illness Major cause of diarrhea/vomiting illness Usually results from unsafe food handling in the HOMEFood Safety AgenciesUSDAFDACDCCauses of Foodborne Illness Where can things go wrong?Foods Most Likely to Become UnsafeTypes of Foodborne IllnessVirusesHepatitis ASourceFoodSymptomsPreventionBacteriaSalmonella Food Sources Source  Onset Symptoms PreventionBotulism Food Sources Onset 4-36 hours (Need immediate medical care) Symptoms PreventionBotulismListeria Food Sources Vegetables Soft unpasteurized cheese Brie Source Infected soil Infected animal Onset 7-30 days Symptoms Prevention Pregnant womenShigellosisSourceSymptomsPreventionStaphylococcus aureusSourceSymptomsPreventionE. Coli Food Sources Source Infected cattle Human waste Onset 12-72 hours Symptoms Prevention Heat Pasteurization: The treatment of milk with heat to kill certain pathogens, commonly transmittedParasiteGiaridiasisFood SourcesOnset : 3-21 daysSymptoms:Diarrhea, nausea and vomitingPrevention:Mad Cow Disease Protein (prions) found in the intestines and central nervous system of bovine thought to be the cause Prions spread from one animal to another if by-products (brain) of the infected animal used to feed other animals (this is banned in US and Canada) Cooking does not destroy prions Onset 2-30 years Causes psychosis, seizures, paralysis and death in humans that consumeinfected meat.Most Susceptible to Foodborne IllnessAvoiding Microbes at the Store Buy frozen, perishable foods last Place meats in separate plastic bags Don’t buy dented cans Buy only pasteurized milk/cheeseAvoiding Microbes When Cooking Thoroughly cook meat, fish, poultry, eggsCheck for doneness with thermometer Cook stuffing separately Store leftovers within 1-2 hours Serve cooked meat on clean plates FIFO – Store raw meat, poultry and seafood on the bottom of the refirigeratorAvoiding Microbes At HomeAvoiding Microbes At Home Keep cold food cold < 40 F Keep hot food hot >140 F When in doubt throw it out Danger zone 40-140 F (bacteria thrives in these temperature ranges)Avoiding Microbes At Home Avoid cross contamination Example: Cutting up raw chicken on a cutting board and then cutting up vegetables for a salad on the same cutting board without washing inbetween.PreventionFight BAC:CleanChillSeparateCookGenetically Modified Organisms (GMO’s)DefinitionOrganisms that have been genetically engineered to contain both original andforeign genes. Began in 1990’s US – Corn, cotton, canola and soybeansPurposeFuture ConcernsRegulated by FDA, USDA and EPA:Regulated by FDA, USDA and EPA:FDAFDAUSDAUSDAEPAEPALabeling of GMO foods is not mandated by FDALabeling of GMO foods is not mandated by FDALittle scientific evidence that GMI foods are different in nutritional content Little scientific evidence that GMI foods are different in nutritional content than conventional foodsthan conventional foodsFDA requires labeling:FDA requires labeling:Food Production ChoicesFood Production ChoicesOrganicOrganicOrganic Foods Production ActOrganic Foods Production ActCan not use:Can not use:Farming Practices usedFarming Practices used Sustainable AgricultureSustainable AgricultureSatisfy human food needsSatisfy human food needsEnhance environmental qualityEnhance environmental qualityEfficiently use nonrenewable resourcesEfficiently use nonrenewable resourcesSustain the economic viability of farm operationsSustain the economic viability of farm operationsEnhance the quality of life of farmers and societyEnhance the quality of life of farmers and societyConventional AgricultureConventional AgricultureLocally Grown FoodsLocally Grown FoodsCommunity Supported AgricultureCommunity Supported