Chapter 13 Community Food Supply and Health

FDA (Food and Drug Administration)

an agency in charge of ensuring the safety of all foods sold

enforces food sanitation

governs food additives

supervises the nutrition fact label

USDA (US Department of Agriculture)

regulates and inspects meat, poultry and eggs

regulates food that crosses state boundaries

Nutrition Food Label

provide information about the food's serving size and content, including carbohydrate, protein, fat, and selected minerals and vitamins.

Food label requirements

- Product name

- Name and address of manufacturer

- Weight or measure

- Ingredient List

food label and major food allergens

includes milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans

Daily Reference Intake (DRI)

Scientifically-based reference values for the amounts of energy, nutrients and other food components that are necessary to reduce chronic disease risk, promote general health and minimize symptoms of deficiency in most people

Health claims on food labels

health claims are statements made about a food product or ingredient linking to a reduced risk of disease. FDA limits the use of health messages, a may or might qualifier must be used in statement.

Agricultural Pesticides

Any substances or mixtures of substances intended for preventing, destroying or controlling any pest.

controversy over pesticides

residue on food; leaching of chemicals into water supply; increased exposure to farm workers; increased use due to insect tolerance

organic farming

the use of natural substances rather than chemical fertilizers and pesticides to enrich the soil and grow crops

free-range

animals, especially poultry, that range freely for food, rather than being confined in an enclosure

Hormone Free

no hormones or antibiotics were given to cows or lambs

only cows and lambs can receive hormones, not allowed for use in chickens or pigs.

GMO (genetically modified organism)

An organism that is created when scientists take one or more specific genes from one organism and introduce them into another organism thus creating a new version

GMO crops in the US

majority of soybean and corn crops are GMO

Benefits of GMO

drought resistance; enhanced protein, oil or vitamin content; viral/fungal resistance

irradiation

the process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms

food additives

substances intentionally added to food to produce a desired effect

outbreak of food-borne illness

occurrence of two or more similar illness resulting from ingestion of a common food; monitored by CDC

Food Safety Guidelines

Clean, separate, cook, and chill food properly.

Proper refrigerator temperature

40 degrees or below

cross-contamination

the spreading of bacteria or other pathogens from one food to another

proper temperature for meat

145 degrees and higher

food borne illness

an illness caused by eating or drinking a food that contains a toxin or disease causing microorganism

Salmonellosis

a bacterial infection of the digestive system gastroenteritis), usually spread by eating contaminated food

readily grow in raw/ unpasteurized milk

foods that contain raw or undercooked eggs, poultry or meat

seafood from polluted waters

unsanitary food handling

gastroenteritis

inflammation of the mucous membrane lining the stomach and intestines; can cause diarrhea, vomiting and dehydration

Shigellosis

bacteria infection

Shigella found in feces of infected people

spread through feces, flies and foods handled in unsanitary manner

fatal dysentery in young children

symptoms include cramps, diarrhea, fever, vomiting and bloody stools

dysentery

infection of the intestines resulting in severe diarrhea with the presence of blood and mucus in the feces.

drug resistance

an adaptive response in which microorganisms begin to tolerate an amount of drug that would ordinarily be inhibitory

Listeriosis

A disease of the nervous system of humans that can cause fever, meningitis, miscarriage, or premature birth and is spread by eating food contaminated with listeria.

pregnant women are at highest risk

found in soft cheeses, raw milk, raw liquid eggs, meat

high risk individuals

includes elderly, children and pregnant women, immunocompromised people

Escherichia coli

E. coli bacteria; not all types are harmful; lives in the intestines of people and animals; spreads through fecal contamination and undercooked meat and unpasteurized foods

E. Coli 0157

organism associated with ground meat is often responsible for hemolytic uremic syndrome

Hemolytic Uremic Syndrome

a condition in which hemolytic anemia (breaking apart of red blood cells) cause acute renal failure and possibly death

Vibrio

salt requiring bacteria; transmitted through water activity and contaminated seafood (raw)

food poisoning

Illness caused by consuming contaminated food with the toxins from a specific bacteria

Staphylococcal food poisoning

caused by toxins from bacteria staphylococcus aureus

rapidly produces symptoms (1-6 hours after ingestion) severe cramping, N/V/D; sweating, headache

rapid recovery (1-3 days)

causes include food handling, cream filled bakery items, processed meats, potato salad, combination dishes

toxins from bacteria

no changes in taste, smell or appearance of food; undetectable

how can bacteria be destroyed from food

with proper heating temperatures

can toxins from bacteria be destroyed with heat

no; heat can kill bacteria but not toxins produced

N/V/D/C

common GI symptoms of nausea, vomiting, diarrhea and constipation

Clostridial food poisoning

C. perfringes located on raw meat and poultry and multiplies rapidly in foods held between 109-117 degrees F

C. botulinum (anaerobic) results from ingestion strong paralyzing toxin; improperly canned foods; boil foods for 10 minutes destroys the toxin, not the spore

Hepatitis A

Inflammation of the liver, usually caused by a viral infection, that causes fever, loss of appetite, jaundice, fatigue, and altered liver function.

Giardiasis

parasite; water, food, person to person and animal to person

lives in the intestines oof infected person

can live outside the body for weeks to months

Trichinosis

A disease caused by roundworms that can be passed through humans, pigs, and other mammals.

found in pork; cook to 160 degrees F

Tapeworms

A parasitic flatworm characterized by the absence of a digestive tract.

found in beef and pork

avoid undercooking meat

Lead Contamination

Presence of lead in food and water, harmful to health, neurological damage.

methyl mercury

any of various toxic compounds of mercury that often occur as pollutants which accumulate in living organisms (as fish) especially in higher levels of a food chain

Aflatoxin

fungi produced; can contaminate peanuts, tree nuts, corn and animal feed

food insecure

lacking in access to sufficient food for all family members

Supplemental Nutrition Assistance Program (SNAP)

A food and nutrition service that works with state agencies nutrition educators, and neighborhood and faith-based organizations to offer nutrition assistance to millions of eligible, low-income individuals and families and provides economics benefits to communities.

WIC

Special Supplemental Nutrition Program for Women, Infants, and Children

School breakfast and lunch programs

Federally assisted meal programs that operate in public and nonprofit private schools and residential child-care institutions; these programs provide nutritionally balanced, low-cost, or free meals to children each school day

Food Buying and Handling Practices

planning ahead, buying wisely, storing food safely, and cooking food well