Chapter 12 - Food Safety Concerns

Food-borne illness

disorder that is caused by consuming disease-causing agents in food or water

Pathogens

disease-causing agents

Food-borne infection (think inflaming)

illness that results from a pathogen in food inflaming the intestinal tract/other body tissues

Food intoxication (intestines)

illness that results when poisons produced by certain microbes contaminate food and irritate the intestinal tract

Norovirus

Most common cause of food-borne illness outbreaks

stomach pain, diarrhea, and vomiting

washing hands and hygiene are essential for prevention

What government agencies regulate the food industry?

FDA (U.S. Food and Drug Administration) and USDA (U.S. Department of Agriculture

FDA

regulates nearly all food sold in interstate trade

establishes standards for safe food manufacturing

FSIS (Food Safety and Inspection Service)

enforces food safety laws for domestic and imported meat + poultry

EPA (Environmental Protection Agency)

monitors quality of drinking water

regulates toxic substances and wastes

Microbes

very, very small organisms that can be beneficial and desirable or contaminate food

• alter the color, texture, taste, and other factors in production

Contaminant Examples

pathogens, insect parts, pesticide residues, and metal fragments

Parasites

organisms that live on or in a host organism + feed from their host

agents of infection in food or water

Sources of Pathogens

air, water, soil, sewage, and on various surfaces

skin, nasal passages, and large intestine CAN have pathogenic microbes

How Pathogens can be Transmitted

Vermin - flies, mice, cockroaches, rats

Poor personal hygiene - failure to wash hands after using toilet/coming in contact with pathogens

Improper food handling - cross-contamination or unsafe food temperatures

High-Risk Food Qualities

Warm, moist, protein rich, neutral or slightly acidic pH

(pathogens need warmth, moisture, nutrients, and sometimes oxygen)

Food-Borne Illness generally…

…shows up in or involves the digestive tract

signs + symptoms: nausea, vomiting, diarrhea, and intestinal cramps

People at risk of food-borne illness

Pregnant women

very young children

elderly persons

people who have chronic diseases or weakened immune systems

Severe Signs + Symptoms

hospitalization may be required

severe intestinal pain, fever above 101, bloody bowels, prolonged vomiting, 2+ day long diarrhea, dehydration

Influenza

specific group of viruses that infect the respiratory tract

coughing, fever, weakness, body aches

UNLIKE f-bi, the intestinal tract is usually not affected

Common Food-Borne Pathogens

Bacteria

Viruses

Fungi

Protozoa

Parasitic worms

Bacteria

simple, single-celled microorganisms

Viruses

typically harmful genetic material coated with protein that invade livings cells to reproduce

Fungi

live on dead/decaying matter

Protozoa

single-celled microorganisms that have a more complex structure than bacteria

Viruses that cause F-BI

Norovirus

Rotavirus

Hepatitis A

Fungi that cause F-BI

Toxic mushrooms

molds that produce aflatoxins

Aflatoxins

poisonous carcinogens and mutagens

Reducing Risk When Purchasing Food

Select frozen/perishable foods last

Check “best by” dates

Do not buy food in damaged containers

Do not buy cracked eggs

Buy only pasteurized goods

Pack meat, fish, and poultry in separate bags

Before Preparing Food

Wash hands 20 seconds

Clean food prep surfaces

Use unharmed cutting boards

Separate cutting boards for meats/fish/poultry

Reducing Risk for Preparing Food

DO NOT:

use foods in leaky, bulging, or dented containers

use food from containers with damaged safety seals

taste or use food that spurts liquid

use food with bad odor

DO:

store foods properly

Sanitize surfaces that have come in contact w/ m/f/p and eggs

Food Prep Tips

Wash fresh produce

Avoid moldy foods (small amounts on cheese + fruit can be removed)

Cook foods right after thawing

Thaw high-risk foods in: FRIDGE, COLD WATER, or MICROWAVE

Danger Zone for Temp

Most microbes grow well in temps between 40 degrees F to 140 degrees F

Microwave cooking doesn’t always kill pathogens

Safe Minimum Internal Temps

Beefs steaks + roasts - 145 F

Fish - 145 F

Pork - 145 F

Ground beef or pork - 160 F

Egg dishes - 160 F

Poultry - 165 F

Raw Fish

Usually safe for healthy people

Fish should be very fresh when purchased

• should be used day of or immediately frozen

Cooling Food

Food-borne pathogens thrive at “room temp” (between 60 and 110 F)

Refrigerate or freeze leftover foods within 2 hours

Perishables

Cook raw fish, shellfish, and poultry the DAY OF purchase

Cook or freeze ground meats and poultry SOON after purchasing

refrigerated ground meat: 1-2 days

frozen meat + patties: 3-4 months after purchase

Shelf life

period of time that a food can be stored before it spoils

Fermentation

process used to preserve a variety of foods, including pickles and wine

Sterilization

process that kills or destroys all microorganisms and viruses

Food Preservation Methods

Heating

Adding salt or sugar

smoking

curing

chilling/freezing

drying

fermenting

canning

irradiating

Home-canned foods

may contain Clostridium botulium and its deadly toxin

low-acid foods like corn and beans are most susceptible

BOIL BEFORE TASTING

Irradiation

preserves food by using high amount of energy to kill pathogens

used on spices, dry vegetable seasonings, meats, seeds, shell eggs, and fresh produce

Emergency Water Supply

1 gallon per person = 1 day

keep water in cool place

change stored water every 6 months

drink only bottled, boiled, or treated water until public supply is safe

Emergency Food Supply

Store at least a 3-day supply for emergency use

eat fridge food first

Choose foods with long storage life that don’t require cooking

Store can opener, paper plates, utensils

Food additive

any substance that becomes incorporated in food during production, packaging, transport, or storage

Direct additives

added to food to facilitate processing, increase nutrient content, prolong freshness, enhance taste, improve color, or make food safe

Indirect additives

enter food but have no purpose

Food Additives Amendment (1958)

Required manufacturers to provide evidence that a new additive is safe before use in products

Generally Recognized as Safe (GRAS)

List of ingredients used before 1958 that were thought to be safe

• didn’t go through safety testing

• GRAS list is not classified as additives

Delaney Clause of the Food Additives Amendment

prevents manufacturers from adding a new compound to foods that cause cancer at any level of intake

Food Quality Protection Act (1996)

established safety standards reasonable levels of pesticide residue on foods

unintentional food additives (different from indirect)

substances that get into foods accidentally

• FDA permits very small amounts of unavoidable substances like dirt and insect bits

• small amounts are not harmful

Chemical contaminants

naturally in our environment and may end up in foods

ex. lead or mercury

Benzene and polychlorinated bisphenols (PCBs)

compounds result from human manufacturing practices and can pollute sources of water

municipal water is analyzed regularly for safety

Pesticides

any substances used to control or kill unwanted organisms

insecticides

control or kill insects

rodenticides

control or kill mice and rats

herbicides

destroy weeds

fungicides

limit spread of fungi

Pesticide Residue Tolerances

maximum amount of pesticide residues allowed

Are pesticides safe?

pesticides have the potential to harm humans, animals, and the environment

Once pesticides are applied to crops, they may…

• remain in the soil

• be taken up by the plant root

• enter groundwater and other waterways

• be carried to other locations by the wind