NSC 170C1 1st Edition Lecture 17 Outline of Current Lecture I. What is foodborne illness? A. Causes/ RiskB. Reducing/ preventionII. What are chemical agents?A. How are they used and by whoIII. Organic Current LectureI. What causes foodborne illness and how can they make you sick?A. Foodborne Illness: sickness caused by consuming contaminated food or beveragesi. Causes 325,000 hospitalizations and 5,200 deaths per yearii. Often results in distressing gastrointestinal symptomsiii. Efforts to prevent foodborne illness have led to extensive food safety practices and guidelinesiv. Illness often not identified as foodborneII. Foodborne illness causesA. Pathogens: disease-causing microbes including viruses, bacteria, and parasitesi. Found on the skin or in the stool or droppings of infected humans and/or animalsB. Fecal-to-oral transmission: infection caused by putting anything in your mouth (contaminated food or unwashed hands) that has been in contact with fecal matterC. Raw or undercooked meat, poultry, or fish from an infected animal can also expose you to pathogensD. Viruses and bacteria are the most common causes of foodborne illness in the United Statesi. Viruses: microscopic organisms that must have a living “host” such as a plant or animal to surviveExample: Hepatitis Aii. Bacteria: microscopic organisms that can exist and flourish on living and nonliving surfacesiii. Parasites: microscopic organisms (animals) that take their nourishment from hostsa) Found in food and water and often transmitted through fecal-to-oral routeIII. People at higher risk A. Older adultsi. Age-related deterioration of the immune system ii. Decreased gastric juices increase riskB. Young childreni. Underdeveloped immune systems ii. Smaller and weigh less, so can become sick from exposure to a small amount of pathogenC. Individuals with weakened immune systemsi. Those with HIV, AIDS, cancer, diabetes, and pregnancyii. People living in institutional settingsiii. Nursing homes, hospitals, colleges, and schools, where people eat foods from the same sourceIV. Reducing the Risk of foodborne illness A. Clean your hands and wash produce i. Combat cross contamination ii. Hand washing is one of the most important strategies for preventing foodborne illnessa) Wash with warm soapy water and rub hands vigorously for at least 20 secondsiii. Thoroughly cleanse anything that touches food (knives, utensils, and countertops) between usesiv. Cutting boards: Place in dishwasher or scrub with hot soapy water and rinse. Sanitize by soaking in a solution of 1 teaspoon bleach per 1 quart of warm waterv. Sponges and dishcloths: Wash in hot cycle of washing machine with laundry soap and bleachvi. Wash fruits and vegetables under cold running tap water before eating. Scrub with vegetable brush if possibleB. Combat cross contamination i. Cross-contamination: occurs when food that is going to be eaten raw (such as produce) comes into contact with raw meat, fish, or poultryii. Keep separate during food preparation and storageiii. Clean cutting boards thoroughly or use one for meats, poultry, and fish and another for fresh produce and other ready-to-eat foodsiv. Wash plates that come in contact with raw meats before using them againv. Marinades should not be used as a serving sauce unless boiled for several minutes.a) Do’s and Don’ts of Cross-ContaminationCook Foods ThoroughlyColor is not a reliable indicator that food is safe to eatA food thermometer is the only way to determine if food has reached an appropriate internal temperature to kill pathogensFood ThermometersC. Cook foods thoroughly D. Chill foods at low enough temperaturesi. Bacteria thrive in environments with the following characteristics:Adequate nutrients: protein- and nutrient-rich animal foodsMoistureLow level of acidity: foods with a higher pHThe correct temperature: between 40°F and 140°Fa) Foodborne bacteria multiply most rapidly in the “danger zone”—temperatures between 40°F and 140°Fb) To keep foods safe, keep hot foods >140°F and cold foods <40°FTime: to reproduce and increase in numbersE. Reduce risk of foodborne illness by practicing proper food handling and storage strategiesi. The 4 Cs of food safety: cleaning, combating cross-contamination, cooking, and chillingV. Prevention techniques manufactures use to destroy foodborne illness A. Pickling, salting, drying, heating, freezing, and canning are methods offood preservationB. Pasteurization: heating foods and liquids to a high enough temperature to kill pathogensi. Most dairy foods and juices in the United States arepasteurized.C. Canning: packaging food in an airtight container after heating it to kill bacteriaD. Modified atmosphere packaging (MAP): manufacturer adjusts the air surrounding the food in a package, usually reducing oxygen to preventdecayE. High-pressure processing (HPP): foods are exposed to pulses of high pressure to destroy microorganismsF. Some Foods Undergo Irradiationi. Irradiation: foods are placed in a shielded chamber andsubjected to a radiant energy sourceii. Kills specific pathogens by breaking up their cells’ DNAiii. Can also stop the ripening process in some fruits and vegetablesiv. Irradiated foods are not radioactive and do not undergo harmful or dangerous chemical changes.v. The temperature of the food isn’t raised, which helps prevent nutrient losses.vi. Must bear the “radura” logo and the phrase “treated by irradiation” or “treated with radiation” on the packageG. Product Dating i. Product dating can help you determine peak qualityii. Two types:a) Closed (coded) dating: refers to packing numbers used on nonperishable foods to track product inventory, rotate stock, or identify products for recallb) Open dating: calendar date found on perishableitems such as meat, poultry, eggs, and dairy foods1. Will include “Sell By” or “Use By”to tell you how to interpret the date2. Refers to food quality, not food safety3. If not stored properly, may be unsafe even if used by the dateH. Food Additives i. Food additives: substances added to food to preserve freshness, maintain consistency, enhance nutrition content, or prevent ranciditya) Salt was the earliest food additive; it preserved meat, fishVI. Chemical Agents that affect food safety A. Toxins occur naturallyi. Toxins occur naturally to help a plant or animal fend off predators or capture foodsa) Cooking will not destroy toxinsii. Marine toxins: may occur in large fisha) Originate in