Food Safety February 23 2011 Foodborne Illness Definition sicknesses caused by the ingestion of food containing harmful substances Greatest risk from viral and bacterial contamination Other risks fungi parasites Major cause of diarrhea Usually results from unsafe food handling in the home Most Susceptible to Foodborne Illness Infants and children Older adults Those with liver disease diabetes HIV AIDS cancer Postsurgical patients Pregnant women People taking immunosuppressant agents Food safety whose responsibility Personal Safe handling of foods at home Storage Cooking times temperatures Government agencies table 13 2 USDA FDA foodsafety gov CDC EPA Local health department Causes of Foodborne Illness Mishandling of foods Preference for meat cooked rare Use of immunosuppressant medications Increase in number of older adults Increased shelf life of products Centralized food production Imported ready to eat foods Antibiotic resistant strains Use of antibiotics in animal feeds Preservation of Food Preventing growth of bacteria Salt sugar smoke fermentation drying Limit water available for bacteria Pasteurization sterilization refrigeration freezing irradiation canning chemical preservation Aseptic processing sterilize package and food separately and simultaneously ex milk soy Why Are Microbes So Harmful Infection Bacteria invade intestinal wall and cause infection bacteria causes illness Intoxication Bacteria produce toxin that is secreted into food toxin causes illness Constant risk of foodborne illness Bacteria Bacteria Bacteria Bacterial growth Temperature Moisture Nutrients pH Oxygen 160oF internal temp needed destroy bacteria 135 165 oF Hold cooked food 41 135oF DANGER Know these for exam Bacterial growth Temperature Moisture Nutrients pH Oxygen Viruses Parasites Parasites cont d Avoiding Microbes at the Store Buy frozen perishable foods Place meats in separate plastic last bags Don t buy dented cans Buy only pasteurized milk cheese Buy only what you need Avoid buying slimy brownish or dry produce Avoiding Microbes At Home Cook thoroughly Keep counters cutting boards equipment clean and sanitized Prepare raw meat separately Thaw foods in refrigerator cold running water microwave Avoid coughing and sneezing over food Wash fruits vegetables thoroughly Remove mold or discard food Use refrigerated meat in 1 2 days frozen in 3 4 months when in doubt throw it out Avoiding Microbes When Cooking Thoroughly cook meat fish poultry eggs Check for doneness with thermometer Cook sprouts until steaming Cook stuffing separately Eat food right away Store leftovers within 1 2 hours Serve cooked meat on clean plates Avoid partially cooking food Internal Cooking Temperature What To Do With Leftovers Keep hot foods hot cold foods cold 41 degrees or 135 degrees Reheat leftovers thoroughly Store peeled cut up produce in 165 degrees refrigerator Keep refrigerator 41 degrees Food Additives Limit Prevent undesirable changes in color flavor Increase safety of food distribution Food Additive Classifications Intentional food additives Added directly to food Incidental food additives Indirectly added as contaminant e g pesticide residues 10 000 Both are regulated by FDA GRAS Generally Recognized As Safe Since 1958 Manufacturers do not have to prove safety Already regarded as safe FDA Responsible for proving that a substance does not belong on GRAS list red dye 3 Synthetic chemical is the same as the natural form Safety of Additives Tested on at least 2 animal species Determine the highest dose that produces no observable effects Prorate dose to a human dose Divide dose by 100 to establish margin of safety If additive is shown to cause cancer even at very high dose it is taken off the market by FDA Delaney Clause Prevents the intentional direct addition to foods of a substance that causes cancer FDA Approval for New Food Additive Must identify new additive Give its chemical composition State how it is manufactured Specify method of measurement Outline intended purpose Provide proof of safety Cannot to be used to deceive public Types of Food Additives Table 13 6 Types of Food Additives Types of Food Additives Types of food additives Types of food additives Natural Toxins Occur naturally in foods Safrole from sassafras mace nutmeg Solanine from potato shoots Mushroom toxins Avidin Thiaminase in raw clams and mussels Tetrodotoxin Oxalic acid Herbal teas caffeine Significant amount from coffee Increase in calorie consumption with lattes etc Increase heart rate acid production Withdrawal symptoms Risk of CVD Weight loss Environmental Toxins Pesticides Food Production Choices Organic Organic Foods Production Act Can NOT use Synthetic pesticides fertilizers hormones antibiotics sewage sludge genetic engineering or irradiation Farming Practices USED Biological pest management Composting Manure applications Crop rotation Food Production Choices Sustainable Agriculture Satisfy human food needs Enhance environmental quality Efficiently use nonrenewable resources Sustain the economic viability of farm Enhance the quality of life of farmers operations and society Food Production Choices Locally Grown Foods Support local farmers Fresher Do not have added cost of long transportation Helps the environment Food Production Choices Community Supported Agriculture CSA Partnership between local food producers and consumers National Farm to School Program Connect farmers with nearby schools
View Full Document
Unlocking...