ADSC Meat/Food Safety (exam 1)

what is the population size of the U.S.?

340 million people

how many meals are served in the U.S. per day?

1 billion

how many meals are served in the U.S. per year?

365 billion

what are the predominant food safety concerns of consumers?

-chemical residues (pesticides, herbicides) -food additives -antibiotics and hormones used on animals -irradiated foods -foodborne pathogens -naturally occurring toxicants

irradiation

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

T or F (from class): the U.S. has the safest food in the world

true

concerns about the PROCESSING of food began at the turn of the __ century

20th

The Jungle by Upton Sinclair

described deplorable conditions in the meat-processing industry; story about a Lithuanian man falling into a meat grinder and being served

The Jungle led directly to the passage of the _ _ and _ Act of 1906 and the _ __ Act of 1906

Pure Food and Drug Act; Meat Inspection Act

In 1958, the ___ ___ ___ Amendment was made

Federal Food Additives Amendment

Federal Food Additives Amendment

manufacturers test for safety of food-additives (prove it); any new food additive must be demonstrated as safe before it can be added to food; created GRAS

GRAS

generally recognized as safe; group of compounds that were already in use when the legislation passed (things we've used forever like salt, plants, etc.)

According to the Food and Consumer Economics Division of the USDA, microbial pathogens in foods cause

-6.5 to 33 million illnesses -9,000 deaths in the U.S. each year (mostly very young or the elderly)

the cost of human illness for six specific foodborne pathogens

$2.9 billion to $6.7 billion annually

what is the bill for illnesses by foodborne pathogens with indirect costs?

$150 billion

how many people per day are dying from foodborne illness in the U.S.?

30

good practices for food safety

-clean -separate (no cross-contamination) -cook -chill

foodborne infections result from

consuming a food product contaminated by bacteria or viruses that subsequently multiply in the human body and cause illness

bacteria that commonly causes foodborne infections

-Campylobacter -Escherichia coli 0157.H7 -Salmonella

What is responsible for the "stomach flu"/a majority of foodborne infections caused by viruses?

Calicivirus/Norwalk/Norwalk-like/Noro-virus

T or F: there is no such thing as the stomach flu

TRUE

how long might symptoms last from norovirus?

48 hours

how can norovirus spread?

things you touch, people you see, food you consume

T or F: the food supply in the U.S. is safe, yet foodborne illnesses still occur

TRUE

how many direct/indirect cases are there in the U.S. from the top 5 bacteria causing foodborne illness?

more than 4.5 million

how much is the annual cost of losses/illness caused by the top 5 bacteria in foodborne disease in the U.S.?

more than $10 billion

T or F: EU is comparable in scale and scope of foodborne illness cases

TRUE

T or F: pathogen population varies across the year

TRUE

T or F: carriers of disease and human illness occur at the same time

FALSE; delay between cattle infection and human illness

when do human illnesses climb?

in the summer

why do human illnesses climb in the summer?

people get sloppy during grilling (cross-contamination, food not heated enough); mayo at room temp is a breeding ground for bacteria, same with raw milk

how can leafy greens get infected by bacteria?

transmission to fields from animals nearby

direct AMR/FBP Contamination Avenues

vertical generational spread, horizontal spread

feedlot/lairage/grow house spread

5-95% prevalence in 3 weeks

T or F: chickens have an organ in the neck that harbors bacteria

TRUE

T or F: processing causes spread to subsequent carcasses

true

top 10 causes of foodborne illness

1. improper cooling
2. advance preparation
3. infected person
4. inadequate reheating
5. improper hot holding
6. contaminated raw food
7. unsafe source
8. use of leftovers
9. cross-contamination
10. inadequate cooking

why is it common to pick up illness from buffets and potlucks?

they don't do a good job keeping food at high enough temperatures

why did we use antibiotics on animals?

cruel not to treat sick animal, ensure no spread to other animals, makes animals grow faster at low levels

prophylaxis

prevention of spread with no sick herd

when is prophylaxis used?

when transporting animals

metaphylaxis

treatment of animals in herd that aren't sick yet but some are

T or F: sub-therapeutic use for growth phased out in 2016

TRUE

T or F: mandatory withdrawal times for all compounds 1-30 d(?)

TRUE

why are more antibiotics sold going to animals than humans?

weight-dose dependency; animals are larger than humans

Veterinary Feed Directive

DVM Control after 2018

what do growth promoters do?

increase weight gain and efficiency

what does increasing weight gain and efficiency do?

increases sustainability

how many ng of Estrogen are in women (not pregnant)?

480,000

how many ng of Estrogen are in men?

136,000

how many ng of Estrogen are in boys?

41,800

how many ng of Estrogen are in girls?

54,000

how many ng of Estrogen are in non-implanted beef?

1.2

how many ng of Estrogen are in implanted beef?

1.6

T or F: soybeans and meat can change your natural levels of Estrogen

FALSE

federal agencies responsible for food safety

-FDA -CDC -FSIS -ARS -CSREES -EPA -Homeland Security/Border Patrol

FDA

Food and Drug Administration

CDC

Centers for Disease Control and Prevention

FSIS

Food Safety and Inspection Service

ARS

Agricultural Research Service

CSREES

Cooperative State Research, Education, and Extension Service

EPA

Environmental Protection Agency

Office of Management and Budget (OMB)

controls internal flow of money; ensures compliance with openness; fairness and transparency requirements

Departments under the US Dept. of Agriculture (USDA)

FSIS, Animal and Plant Health Inspection Service, ARS

Departments under US Dept. Health and Human Services (HHS)

FDA; EPA; Alcohol, Tobacco, Firearms and Explosives (ATF); Homeland Security (DHS); CDC; NOAA Fisheries

Responsibilities of FSIS

wholesomeness, safety, correct packaging, Inspections (meat/poultry/eggs), 7800 inspectors

Responsibilities of APHIS

diseases, pests, importation, animal welfare, zoonotic diseases

Responsibilities of ARS

research on farm and processing

Responsibilities of FDA

purity, drugs/additives, dairy products, production audits

Responsibilities of EPA

pesticides

the specific FDA requirements for approval of agricultural chemicals and drugs

-product must be effective at proposed dosage level for proposed use -drug must not create a residue in edible tissue at a level that is harmful to consumer -drug/agricultural compound must serve useful purpose in production of feed crop, animal, or bird -analytical detection method must be available that is capable of detecting substance at or below tolerance level -drug must be used in a manner that will not contaminate environment or food supply -cover pet and animal feeds/treats

Roles of FSIS

-animal inspection -residue monitoring program -surveillance program -residue avoidance program -in-plant/on-farm testing

animal inspection

-all live animals must be inspected (ante mortem) on day of slaughter -signs of disease, humane handling, animal welfare monitoring

residue monitoring program

-carcasses are monitored to provide information on the occurrence of residues such as drugs, pesticides, and environmental and agricultural chemicals

surveillance program

-initiated if illegal residues are found or if there are other indications of potential for illegal residues -used to sample sick or diseased animals

residue avoidance program

educational and designed to help producers avoid problems

in-plant/on-farm testing

several tests are employed to determine if illegal residues are present

where do the greatest risks to the food supply currently come from?

microbial pathogens

HACCP

Pathogen Reduction and Hazard Analysis and Critical Control Point

why was the HACCP rule designed?

to establish a system that ensures appropriate and feasible measures are taken at each step in the food-production process to prevent or reduce and, ideally, eliminate foodborne disease hazards

T or F: under HACCP rules, plants/facilities assume full responsibility and are held accountable for the safety of their products

TRUE

what is the focus of FSIS in-plant inspection changes?

to verify compliance with the standards and rules

what is the HACCP?

a process control system designed to identify and prevent microbial and other hazards in food production

T or F: the HACCP borrowed from NASA in finding causation chains

TRUE

Under the Pathogen Reduction and HACCP systems regulations, USDA is requiring that all meat and poultry plants design and implement

HACCP systems

The Seven HACCP Principles

1. hazard analysis
2. critical control point identification
3. establishment of critical limits
4. monitoring procedures
5. corrective actions
6. recordkeeping
7. verification procedures

FSMA

Food Safety Modernization Act 2011

what was the biggest change in food safety since 1908 (FDA)?

FSMA (includes intentional adulteration [biodefense])

what does FSMA do?

-focuses on prevention -established inspection frequency based on risk -FDA has full access to records and testing lab accreditation

how does FSMA focus on prevention?

-preventive controls mandatory -mandatory produce safety standards -radiological hazards under HACCP -prevention of intentional contamination

what records and testing lab accreditation does FDA have access to?

-visual and swabbing of environment -traceback

T or F: food safety risk is impossible to avoid

TRUE

food safety regulations seek to reduce

risk

T or F: food safety is a continuum

TRUE

T or F: evaluating risk is easy

FALSE; difficult

T or F: some of population is highly vulnerable to food safety risk

TRUE

which has more risk: small processors or large?

small

were the recalls this summer more than normal?

no

were the number of cases normal?

no; cases spiked (cyclospora)

T or F: cyclospora had high individual risk but low societal risk

FALSE; low individual risk, widespread societal risk