Nutrition Final Exam Study GuideFood SafetyFoodborne Illness- Illness transmitted to human beings through food and water, caused by:an infectious agent (foodborne infection); or a poisonous substance arising frommicrobial toxins, poisonous chemicals; or other harmful substances (foodborne intoxication).Types of Foodborne Illness- Chemical- Physical- Microbialo Infectiono IntoxicationFood 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. ColiSources of Foodborne Illness- Campylobacter (infection)o Raw or undercooked chickeno Unpasteurized milko Contaminate water- E. Coli (infection)o Undercooked ground meato Unpasteurized milk and juiceso Raw fruits and vegetableso Contaminated watero Person to person contact- Salmonella (infection)o Raw or undercooked eggs, meats, and poultryo Unpasteurized milk and other dairy products o Shrimp- Staphylococcal Aureus (intoxication)o Eggo Improperly refrigerated meatso Egg, tuna, potato and other chopped saladso Cream-filled pastriesMonitoring and Oversight- FDAo Oversees food additives, irradiationo Writes Food Code which is followed by all foodservice organizations- USDAo Oversees safety of meat and poultry- CDCo Monitors occurrence of foodborne illness- EPAo Establishes tolerance levels for pesticides in foodsWho Is Susceptible?- Children- Pregnant Women- Elderly - Cancer Patients- HIV/AIDS patients- Organ transplant recipientsWhat do Bacteria need to grow?- Water- Oxygen- Time- Temperatureo Danger Zone: 41 degress F-135 degrees Fo Some can grow in refrigeration temps (Listeria)From Farm to table- Farmo Safe methods of harvesting, sorting packing and sorting foods- Processingo Follow FDA guidelines concerning contamination, cleanliness & education of workers HACCP (Hazard Analysis Critical Control Point) Food Irradiation- Transportationo Containers and vehicles must be kept cleano Cold food kept cold at all times- Retailo Follwing FDA Food Code on how to prevent illnesso Pass health inspectionso Train staff in sanitationPreventing Foodborne Illness at Home- Cleano Wash hands, utensils and cutting boards ofteno Always wash hands after handling raw meato Wash or eliminate of potholders, dishtowels and spongeso Cutting boards (woods vs. Plastic)- Separateo Always keep raw foods away from cooked foodso Wrap meat in plastic in grocery store & put in bottom of carto Store raw meat on bottom of refrigerator, with plate underneatho Wash cutting board/knife after raw meat, eggs, or use different boards for raw & cooked foodo After raw meat, don’t wipe hands on apron or dish towel- Chillo Store all foods at the proper temperatureo Do not allow foods to stand at room temperature for too long, should be held at or above 140oFo Danger zone 41oF-135oF, best temperature for bacterial growtho Cool foods quickly; if large amounts, divide into smaller pans o Check temperatures in refrigerator & freezer- Cooko Cook all foods to proper temperature Poultry 165 degrees F Ground beef 160 degrees F Steaks, lamb, etc. 145 degrees F Pork 160 degrees F Left overs 165 degrees F Egg dishes 160 degrees Fo If using a thermometer, remember to wash & store it properlyo Use thermometer, not color to indicate donenessPotentially 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 timeHow 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: 2monthsHow Can I Avoid Illness When Traveling?- Chance of contracting illness- Steps to avoiding foodborne illnesso Wash hands ofteno Eat only cooked and canned foodo Be aware of water, ice and beverages made from watero Avoid using the local watero Rules: Boil it, Cook it, Peel it, or forget itAdvances in Microbial Food Safety- Irradiationo Protection for consumers Gamma rays from cobalt 60 Effects on foods Consumer concerns Labeling- Microbial testingo Improved accuracy- Modified Atmospheric Packaging (MAP)o Exclusion of oxygeno Refrigeration- Bacteria-killing wraps and filmso Promising FutureInternational NutritionMalnutrition – from the fat to the thin- Definition: o Inadequate quantity of food Under nutrition and hunger Over nutrition (hunger?)o Inadequate quality of foodo Nutrient deficiency diseaseso Nutrient toxicitiesPoverty - main cause of malnutritiono The wealthiest fifth of the world's people consume an astonishing 86% of all goods and serviceso The poorest fifth cosumes 1%Causes of Malnutrition- Primaryo Lack to access to food- Secondaryo Faulty Absorptiono Increased Metabolic demandso Diseases and infectionso Lack of knowledgeo Poor food choicesWhy 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 suppliesSynergism 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 deathHow 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 nutrientsHow Does Infection Impair Nutritional
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