Mizzou F_S 1030 - Food Science (10 pages)

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Chapter 1 Food Safety Illnesses 76 million Hospitalizations 325 000 Deaths 5 000 The American food supply is the safest in the world o Media covers outbreaks all the time Any food that makes us sick when we has the presence of o Harmful microbes o Natural toxicants o Environmental contaminants o Harmful additives o Allergens Microbial hazards o Fresh foods contain more harmful microbes than processed products Ex Soil feces Methods to limit microbes o Proper Handling Storage Sanitation Packaging Spoilage o Spoiled food is not pleasant to eat but not unsafe o Not all unsafe food shows signs of spoilage o Common factor between spoiled and unsafe foods is usually microbes Expiration dates o The expiration date represents the best guess on how long a food will last before it spoils o Set based on quality factors Useless if not properly handled and stored Food poisoning o Food poisoning is a sickness caused by consuming a contaminated food o Symptoms nausea vomiting diarrhea cramps dizziness dehydration coma death Infection vs intoxication o Infections require the consumption of viable microbes that grow and produce symptoms o Intoxication occur after consumption of foods in which microbes have produced a toxin Symptoms of food borne illness check powerpoint Epidemiologists are scientists who track the cause of an outbreak o Outbreak occurs when much more than one unrelated individual contracts a food borne illness o Samples of patients feces are tested with residual food samples Food preservation o Fresh foods are more likely to contain harmful microbes than commercially processed products o Food preservation involves reducing the chances that food will spoil Methods of food preservation o Check powerpoint Preservatives o Are food ingredients that slow spoilage and prevent food borne illness salt and sugar o Food additives serve as a useful purpose and must be effective for intended use o Required by law to be safe Safety of the American Food Supply o Causes of illnesses