Nutrition Final Exam Study Guide Illness transmitted to human beings through food and water caused by an infectious agent foodborne infection or a poisonous substance arising from microbial toxins poisonous chemicals or other harmful substances foodborne intoxication Food Safety Foodborne Illness Types of Foodborne Illness Chemical Physical Microbial o Infection o Intoxication Food Borne Illness Incidence 76 million contract foodborne illness each year 1800 result in death CDC 325 000 hospitalizations and 5 000 deaths per year Many more go unreported often thought to be the flu or a virus Most common are Campylobacter Salmonella and E Coli Sources of Foodborne Illness Campylobacter infection E Coli infection o Raw or undercooked chicken o Unpasteurized milk o Contaminate water o Undercooked ground meat o Unpasteurized milk and juices o Raw fruits and vegetables o Contaminated water o Person to person contact Salmonella infection o Raw or undercooked eggs meats and poultry o Unpasteurized milk and other dairy products o Shrimp Staphylococcal Aureus intoxication o Egg o Improperly refrigerated meats o Egg tuna potato and other chopped salads o Cream filled pastries Monitoring and Oversight FDA o Oversees food additives irradiation o Writes Food Code which is followed by all foodservice organizations USDA CDC o Oversees safety of meat and poultry o Monitors occurrence of foodborne illness EPA o Establishes tolerance levels for pesticides in foods Who Is Susceptible Children Pregnant Women Elderly Cancer Patients HIV AIDS patients Organ transplant recipients What do Bacteria need to grow Water Oxygen Time Temperature o Danger Zone 41 degress F 135 degrees F o Some can grow in refrigeration temps Listeria From Farm to table Farm Processing o Safe methods of harvesting sorting packing and sorting foods o Follow FDA guidelines concerning contamination cleanliness education of workers HACCP Hazard Analysis Critical Control Point Food Irradiation Transportation Retail o Containers and vehicles must be kept clean o Cold food kept cold at all times o Follwing FDA Food Code on how to prevent illness o Pass health inspections o Train staff in sanitation Preventing Foodborne Illness at Home Clean o Wash hands utensils and cutting boards often o Always wash hands after handling raw meat o Wash or eliminate of potholders dishtowels and sponges o Cutting boards woods vs Plastic Separate food Chill o Always keep raw foods away from cooked foods o Wrap meat in plastic in grocery store put in bottom of cart o Store raw meat on bottom of refrigerator with plate underneath o Wash cutting board knife after raw meat eggs or use different boards for raw cooked o After raw meat don t wipe hands on apron or dish towel o Store all foods at the proper temperature o Do not allow foods to stand at room temperature for too long should be held at or above 140oF o Danger zone 41oF 135oF best temperature for bacterial growth o Cool foods quickly if large amounts divide into smaller pans o Check temperatures in refrigerator freezer Cook o Cook all foods to proper temperature Poultry 165 degrees F Ground beef 160 degrees F Pork 160 degrees F Left overs 165 degrees F Egg dishes 160 degrees F Steaks lamb etc 145 degrees F o If using a thermometer remember to wash store it properly o Use thermometer not color to indicate doneness Potentially Hazardous Foods Traditionally foods like eggs meats poultry fish Now more foods are being found to carry foodborne illness due to cross contamination Vegetables grown close to the ground can be contaminated from the soil dangerous if not cooked leafy greens and sprouts particularly susceptible Remember Refrigerate picnics and bag lunches When in doubt throw it out Thaw meat in refrigerator or microwave or under cold running water Don t cook stuffing in birds or make sure stuffing reaches proper temperature Wash fruits vegetables before cutting When grilling don t use marinade close to end of grilling don t eat leftover marinade unless you cook it first Leave food in refrigerator until as close as possible to cooking time How Long Can I Store Food Raw ground meats raw fish or poultry 1 2 days Raw steaks roasts or chops cooked meats mayonnaise salads 3 5 days Hard cooked eggs smoked meats 1 week Raw eggs aged and processed cheeses 2 4 weeks Mayonnaise dry cheeses 2months How Can I Avoid Illness When Traveling Chance of contracting illness Steps to avoiding foodborne illness o Wash hands often o Eat only cooked and canned food o Be aware of water ice and beverages made from water o Avoid using the local water o Rules Boil it Cook it Peel it or forget it Advances in Microbial Food Safety Irradiation o Protection for consumers Gamma rays from cobalt 60 Effects on foods Consumer concerns Poverty main cause of malnutrition o The wealthiest fifth of the world s people consume an astonishing 86 of all goods and Labeling Microbial testing o Improved accuracy Modified Atmospheric Packaging MAP o Exclusion of oxygen o Refrigeration Bacteria killing wraps and films o Promising Future International Nutrition Malnutrition from the fat to the thin Definition o Inadequate quantity of food Under nutrition and hunger Over nutrition hunger o Inadequate quality of food o Nutrient deficiency diseases o Nutrient toxicities services o The poorest fifth cosumes 1 Causes of Malnutrition Primary o Lack to access to food Secondary o Faulty Absorption o Increased Metabolic demands o Diseases and infections o Lack of knowledge o Poor food choices Why Doesn t Everyone Have Access To Healthy Food Changing food production and distribution Deteriorating natural resources Education level Health status Misdistribution of wealth poverty Political instability lack of infrastructure Unclean water supplies Synergism Between Malnutrition and Infection Ongoing cycle Improving nutritional intake in the presence of exposure to infection does not reverse the cycle leaky bucket Treating infection without improving nutritional status does not reverse the cycle Leads to ongoing illness impaired growth and often death How Does Infection Impair Nutritional Status Loss of appetite Diarrhea vomiting Cultural practices associated with illness may lead to decreased intake Medicine may decrease appetite or decrease absorption of nutrients How Does Infection Impair Nutritional Status Increased nutrient needs o Loss of body nitrogen o Parasites consuming nutrients o Fever increases basal metabolic rate Impaired ability to obtain food
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