Food Safety o Contaminated food or beverage that leads to illness foodborne illness o Infection or Intoxication o Harmful substances in foods Pathogens microorganisms Chemicals Pollutants Allergens Food Safety Pathogens o Most common cause of foodborne illness o Bacteria o Viruses Norovirus o Parasites Cryptosporidium Giardia Toxoplasma Prions and Mad Cow Disease o Bovine spongiform encephalopathy BSE or mad cow disease is a chronic degenerative disease that affects the central nervous system of cattle o Once thought to infect only cows BSE can cause a rare but fatal brain wasting disease in humans o Transmitted by prions Self reproducing proteins found in the cells mammals that may cause disease o Developed by eating tissues contaminated with abnormal prions o Cooking and irradiation don t kill or deactivate abnormal prions o Regulation of cow parts that may carry prions Food Safety Chemicals o Pesticides regulated o Wash F V o Organic alternatives USDA certified No synthetic pesticides or fertilizers irradiation or genetic engineering May still contain chemicals o Animal drugs concern that antibiotics and some drugs may affect food quality and human health o Pollutants dioxins and cancer Food Safety Natural Toxins o Aflatoxins fungi toxin in nuts and oils linked to liver cancer o Ciguatera in fish o Methyl mercury in fish o Poisonous mushrooms o Solanine in green potato skins o Acrylamide not natural formed by cooking starchy foods at high temps inconsistent evidence with cancer Who s at risk for foodborne illness o Immune disorders o Cancer o Diabetes o Long term steroid use o Liver disease o Hemochromatosis o Stomach problems o Elderly children and pregnant women Food Safety Food Industry s Role o Hazard Analysis Critical Control Point HACCP seven steps system to prevent contamination during production and retail of foods Analyze hazards Identify critical control points Establish preventive measures with critical limits Establish procedures to monitor control points Establish corrective actions if critical limit isn t met Establish effective record keeping Establish procedures to verify that the system is working consistently Food Safety Consumer s Role o Keeping food safe Clean Separate Cook Chill o Regulations Food and Bioterrorism biological agents Warning bout undercooking on meat packages egg cartons and restaurants Unpasteurized products o Our food supply is an obvious route for the delivery of certain chemical and o Food production and distribution is a complex system not protected easily from the deliberate introduction of toxic agents o FDA has increased awareness prevention preparedness response and recovery strategies regarding the safety of public food and water supplies Food Technology Irradiation o Low dose of radiation to reduce pathogenic bacteria delay spouting ripening and Food Technology o Food preservation Salt sugar Antioxidants Salting Fermenting Drying Heating e g pasteurization Irradiation Canning spoilage o Food is NOT radioactive o No losses in nutrient content taste appearance o Not practiced in US Genetically Modified Foods Plant Genetics o Traditional breeding Cross two plants develop hybrids takes time o Genetic engineering Transform specific genes Less time to get desired effects Genetically Modified Foods o Benefits Enhanced plant growth Reduced pesticide fertilizer use Enhanced nutrient composition Enhanced crop yields o Risks Potential for new allergens Herbicide resistant weeds Loss of biodiversity Genetically Modified Foods o Consumer skepticism versus widespread practices o FDA oversees GM foods o Required labeling if food Is significantly different May have issues upon use Has different nutritional properties Has unexpected allergen ADA Domestic Food and Nutrition Security o Systematic and sustained action is needed to bring an end to domestic food insecurity and hunger and to achieve food and nutrition security for all in the United States o Immediate and long range interventions are needed including Adequate funding for and increased utilization of food Nutrition assistance programs Food and nutrition education in all programs providing food and nutrition assistance Innovative programs to promote and support the economic self sufficiency of individuals and families o Agricultural and food biotechnology techniques can enhance the quality safety nutritional value and variety of food available for human consumption and increase the efficiency of food production food processing food distribution and environmental and waste management o The ADA encourages the government food manufacturers food commodity groups and qualified food and nutrition professionals to work together to inform consumers about this new technology and encourage availability of these products in the marketplace ADA Agricultural and Food Biotechnology Foodborne illness is extremely common and most of it goes unreported Many factors are responsible including o Increased centralization of food preparation o Food imports o Increasing in populations of especially susceptible individuals Elderly and those with weakened immune systems o Failure of consumers and retail establishments to follow appropriate food safety measures Microorganisms cause foodborne diseases in the U S most of which are preventable Commons symptoms of foodborne illness include o Diarrhea nausea abdominal cramps and fever Pesticides animal drugs nature toxins and pollutants are the major forms of chemical food contaminants The government monitors imported and domestic foods for these contaminants o FDA The government and food industry use the Hazard Analysis Critical Control Point system to prevent food contamination 7 steps Consumers most take responsibility of food safety in their homes to avoid foodborne illness o Clean hands and surfaces o Avoid cross contamination o Cook adequately o Refrigerate foods promptly Food preservation techniques inhibit microorganisms These include o Canning drying freezing fermentation and pasteurization Food irradiations does not make food radioactive o It kills insects and microorganisms o Extends food shelf life Genetically modified foods are most likely already on our table o Soybeans corn and potatoes are some of the genetically modified foods being commercially produced Concerns about genetically modified foods include o Worry about decreasing biodiversity o Development of herbicide resistant weeds