Hospitalizations-325,000Deaths-5,000The American food supply is the safest in the worldMedia covers outbreaks all the timeAny food that makes us sick when we has the presence ofHarmful microbesNatural toxicantsEnvironmental contaminantsHarmful additivesAllergensMicrobial hazardsFresh foods contain more harmful microbes than processed productsEx. Soil, fecesMethods to limit microbesProperHandlingStorageSanitationPackagingSpoilageSpoiled food is not pleasant to eat but not unsafeNot all unsafe food shows signs of spoilageCommon factor between spoiled and unsafe foods is usually microbesExpiration datesThe expiration date represents the best guess on how long a food will last before it spoilsSet based on quality factorsUseless if not properly handled and storedFood poisoningFood poisoning is a sickness caused by consuming a contaminated foodSymptoms: nausea, vomiting, diarrhea, cramps, dizziness, dehydration, coma, deathInfection vs. intoxicationInfections require the consumption of viable microbes that grow and produce symptomsIntoxication occur after consumption of foods in which microbes have produced a toxinSymptoms of food borne illness (check powerpoint)Epidemiologists are scientists who track the cause of an outbreakOutbreak occurs when much more than one unrelated individual contracts a food borne illnessSamples of patients feces are tested with residual food samplesFood preservationFresh foods are more likely to contain harmful microbes than commercially processed productsFood preservation involves reducing the chances that food will spoilMethods of food preservationCheck powerpointPreservativesAre food ingredients that slow spoilage and prevent food borne illness (salt and sugar)Food additives serve as a useful purpose and must be effective for intended useRequired by law to be safeSafety of the American Food SupplyCauses of illnesses are more readily detected, traced, and studiedPopulation is becoming more aware of dangersRecent changes noted in food industryNew identified microbesGreater reliance on imported foodsCentralization of food processingImproved sanitationSafety in the homeResponsibility for food safety starts with production and ends with consumerLeast controlled step is whenever consumers handle and prepare foodPrevents factors in food poisoningPowerpoint!! True false or multiple choiceSimple rules for food handling1. Keep hot food hot and cold food cold2. When in doubt, throw outtransfer hot leftovers to clean shallow containerspesticides and other contaminantsare chemicals applied to crops and to kill pestsdesigned to break down to less harmful levels and residue levels are monitored in raw and processed productsorganic food productionavoids the use of fossil fuels and synthetic chemicalscontaminated irrigation is leading source of microbial problemsorganic product characteristicscheck powerpointsnatural toxinscheck powerpointsnatural toxin examplesmushrooms  hydrazinecabbage  thiocyazinenutmeg myristicinsassafras saffrolecassava glucosidesallergies and food sensitivitiesfood allergens induce an abnormal immune response insusceptible individualssensitivities (atopic responses) are not true allergies but similar and unpleasant symptomssulfites, MSG lactose, acertainallergens of major concerncheck powerpointChapter 1: Food Safety- Illnesses- 76 million- Hospitalizations-325,000- Deaths-5,000- The American food supply is the safest in the worldo Media covers outbreaks all the time- Any food that makes us sick when we has the presence ofo Harmful microbeso Natural toxicantso Environmental contaminantso Harmful additiveso Allergens- Microbial hazardso Fresh foods contain more harmful microbes than processed products Ex. Soil, feces- Methods to limit microbeso Proper Handling Storage Sanitation Packaging- Spoilageo Spoiled food is not pleasant to eat but not unsafeo Not all unsafe food shows signs of spoilageo Common factor between spoiled and unsafe foods is usually microbes- Expiration dateso The expiration date represents the best guess on how long a food will last before it spoilso Set based on quality factors Useless if not properly handled and stored- Food poisoningo Food poisoning is a sickness caused by consuming a contaminated foodo Symptoms: nausea, vomiting, diarrhea, cramps, dizziness, dehydration, coma, death- Infection vs. intoxicationo Infections require the consumption of viable microbes that grow and produce symptomso 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 outbreako Outbreak occurs when much more than one unrelated individual contracts a food borne illnesso Samples of patients feces are tested with residual food samples- Food preservationo Fresh foods are more likely to contain harmful microbes than commercially processed productso Food preservation involves reducing the chances that food will spoil- Methods of food preservationo Check powerpoint- Preservativeso 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 useo Required by law to be safe- Safety of the American Food Supplyo Causes of illnesses are more readily detected, traced, and studiedo Population is becoming more aware of dangers- Recent changes noted in food industryo New identified microbeso Greater reliance on imported foodso Centralization of food processingo Improved sanitation- Safety in the homeo Responsibility for food safety starts with production and ends withconsumero Least controlled step is whenever consumers handle and prepare food- Prevents factors in food poisoningo Powerpoint!! True false or multiple choice- Simple rules for food handlingo 1. Keep hot food hot and cold food coldo 2. When in doubt, throw outo transfer hot leftovers to clean shallow containers- pesticides and other contaminantso are chemicals applied to crops and to kill pestso designed to break down to less harmful levels and residue levels are monitored in raw and processed products- organic food productiono avoids the use of fossil fuels and synthetic chemicalso contaminated irrigation is leading source of microbial problems- organic product characteristicso check powerpoints- natural toxinso check powerpoints- natural toxin exampleso mushrooms 