NUTRITION: Chapter 12 - Protecting Our Food Supply

What is the definition of Sustainable Agriculture

Agriculture system that provides a secure living for farm families, maintains the natural environment and resources; supports the rural community; and offers respect and fair treatment to all involved, from farm works to consumer to the animals raised for food

Define Carbon Footprint

The greenhouse gas emissions caused by an organization, event, product, or individual (carbon dioxide and methane emissions)

What are the basic requirements for foods to be labeled as organic?

Relies on farming practices such as:

• biological pest management

• composting

• manure application

• crop rotation to maintain healthy soil, water, crops and animals

What is the USDA Organic seal?

It identifies organic foods grown on USDA-certified organic farms. The Organic Foods Production Act of 1990 established standards for the production of foods that bear this seal. Foods labeled and marketed as organic must be grown on farms that are certified by USDA

Will consuming organic food improve overall nutritional quality in our diets? How can we maximize nutrient content?

Researchers concluded that organic different in their nutrient content or nutritional value

Grow your own produce, buy it from farmers market, used canned or frozen fruits and veggies because they are harvested close to ripeness.

What is “natural” labeled foods?

Generally derived from natural ingredients such as plant source; retains their native properties in finish product.
Meat or poultry is expected to be minimally processes and contain no artificial flavoring, coloring, chemical preservative, or other artificial or synthetic ingredients.

What makes products labeled “natural” different from “organic?”

Organic is strict with USDA standards, no synthetic fertilizers, pesticides, and GMOs, to ensure eco-friendly production.
Natural is unregulated (except meat and poultry); minimal process but allow synthetic ingredients

Define biotechnology

A collection of processes that involves the use of biological systems for altering and ideally, improved the characteristics of plants, animals, and other forms of life

Define Genetically Modified Organisms (GMO). What are some crops that are GMO?

Organisms such as plants, animals, or microorganisms in which the genetic material has been altered by mating or natural recombination. Obtain desired traits and suppress unwanted

Soybeans, corn, sugar beets, canola, and cotton

What is the result of GMOs?

It has reduced chemical pesticides use by over 35%, increased crop yield by over 20%, and increased farmer profits by almost 70%

Why is Bacillus thuringiensis (BT gene) inserted into corn?

A DNA thats inserted in corn, the gene allows the corn plant to make a protein lethal to predator caterpillars that destroy the crop; no effect to humans

What two characteristics define a food as bioengineered according to the National Bioengineered Food Disclosure Standards (NBFDS)?

This standard defines bioengineering to mean any food

1. that contains genetic material that has been modified through in vitro recombinant DNA techniques

2. for which the modification could not otherwise be obtained through conventional breeding or is not found in nature

What are sustainable agriculture qualifications?

• Satisfy human food needs

• Enhance environmental quality

• Efficiently use nonrenewable resources

• Sustain the economic viability of farm operations

• Enhance the quality of life for farmers and society as a whole

What are sustainable farming practices?

• Crop rotation: which protects the soil by reducing nutrient depletion of the soil

• Intercropping: the growing of two or more crop in proximity, which encourages plants to thrive in varying soil characteristics

• Step farming: also know was terrace farming, which increases productivity by enabling planting on hillsides by terracing slopes to hold water for a long duration and retain the topsoil more effectively

Define Pesticide

chemicals used in the field or in storage to decrease destruction & crop losses by weeds, insects, rodents, and fungi

What is the tolerance limits for pesticide set by the Environmental Protection Agency (EPA)?

Allows about 10,000 pesticides to be used, containing about 375 active ingredients. About 1.2 billion pounds are used annually.

What are the benefits of pesticide use?

Help ensure a safe and adequate food supply and help make foods available at reasonable cost. The use also increases production and lower the cost of food.

What agencies regulate the use of pesticides?

• FDA: responsible for enforcing pesticide tolerances in all foods except meat, poultry, and certain egg products, which are monitored by the USDA

• EPA: must decide that the pesticide causes no unreasonable adverse effects on people and the environment and that benefits of use outweighs the risks

• Food Safety and Inspection Services (FSIS)

What environmental contaminations can be found in fish? Which fish are most likely to contain these toxins? Which fish are low in these toxins?

Mercury and Polychlorinated Biphenyls (PCBs)

High in mercury: swordfish, shark, tilefish, and king mackerel

Low in mercury: salmon, shrimp. canned tuna, and whitefish (okay for pregnancy ladies)

What can you do to reduce your exposure to pesticides?

• Wash produce thoroughly under running water to remove bacteria and soil

• Peel and Trim produce. Discard outer leaves of leafy veggies. Trim fat from meat, skin from poultry and fish (pesticides are fat soluble)

• Select a variety of food sources

• Choose Organic

• Use insect repellents safely

Who are most susceptible to foodborne illness?

• Infants and children

• Older adults

• Those with liver disease, diabetes, HIV, or cancer

• Patients recovering from surgery

• Females who are pregnant

• People taking immunosuppressant agents

What type of foods in which microorganisms are able to grow rapidly?

• generally moist

• rich in protein

• have a neutral or slightly acidic pH

What lifestyle changes have made foodborne illness so common today?

• Greater consumption of raw or undercooked animal products

• More foods prepared in kitchens outside the home

• Consumption of more imported ready-to-eat foods

• Centralized food production where food is prepared off-site of distribution

• Increased use of antibiotics in animal feeds

• More medications used that suppress the ability to combat foodborne infectious agents

• Contamination water supplies especially from storms

• Shipping of foods between multiple locations in the supply chain

Why are ready-to-eat foods causes an increase in foodborne illness?

They are consumed without any further cooking, no chance of killing pathogens during production, processing, or handling.

Common risks is Listeria and Salmonella (cross-contamination from raw foods and poor hygiene)

What are three agencies that bear some responsibility for monitoring the safety of our food supply and describe their specific roles?

• FDA Food Safety Modernization Act strengthened the food-safety system, enabling the FDA to better protect public heat

• FDA is directed the build a national food-safety system that is integrated and in partnership with state and local authorities

• CDC established the National Outbreak Reporting System (NORS) to alert the public of outbreaks

• FSIS

What food preservation techniques have been used for centuries?

• Salt, Sugar: bind and reduce the water available to microorganisms

• Smoke: Heat kills microbes; chemicals in the smoke act as preservatives: water evaporates through drying

• Fermentation: Bacteria and yeast make acids and alcohol; minimizes growth of other bacteria and yeast

• Drying: evaporates water

What is the UHT technique, and what types of foods are preserved with this process?

Its a method of sterilizing food by heating it above 275F (135C) for 2 to 5 seconds. Also called ultra-heat treatment; ultra-pasteurization

Foods such as liquid foods (fruit juices), dairy products, plant based milks

Why is irradiation considered a safe technique to perserve food?

It takes minimal dose of radiation to control pathogens such as E.coli O157:H7 and Salmonella. Approved for use with eggs (still in the shell), seeds, meats, spices, dry veggie seasonings, fresh fruit and veggies

What are type of bacteria the causes foodborne illness?

Bacillus, Campylobacter, Clostridium, Escherichia, Listeria, Salmonella, Staphylococcus, and Vibrio

What are three ways bacteria can cause foodborne illness?

1. Foodborne Infection: Foodborne bacteria directly invade the intestinal wall

2. Toxin-mediated infection: Foodborne bacteria produce a harmful toxin as they colonize the GI tract

3. Foodborne intoxication: Bacteria secrete a toxin into food before it is eaten, which causes harm to humans after the food is ingested

What are the top 5 annual germs causing illness, hospitalizations, and death?

• Illnesses (48 Million)

  • Norovirus, Salmonella, Clostridium perfingens, Campylobacter, Staphylococcus aureus

• Hospitalizations (128,000)

  • Salmonella (non-typhoidal), Norovirus, Campylobacter, Toxoplasma gondii, E. coli 0157

• Deaths (3,000)

  • Salmonella (non-typhoidal), Toxoplasma gondii, Listeria monocytogenes, Norovirus, Campylobacter

What is a hemolytic uremic syndrome (HUS)?

Disease characterized by anemia cause by destruction of red blood cells (hemolytic), acute kidney failure (uremic), and a low platelet count

What is the temperature danger zone in which bacteria can grow rapidly?

Known as the danger zone, temperatures range 40F to 140F (4.4C to 60C) is where bacteria grow most rapidly

What are the safe temperatures?

• Fridge: Below 40F

• Freezer: Ideally 0F, at least below 32F

• Once Cooked: keep at 140F or higher

How are virus different from bacteria? What are the two most common viral causes of foodborne illness?

Virus can reproduce only after invading body cells. Two most common viral are norovirus and hepatitis A

What type of microorganisms pose the greatest risk for foodborne illness?

Norovirus being the leading cause of foodborne illness, casing almost 60% in the U.S.

It causes an illness common misdiagnosed with stomach flu.

What is the setting for the most norovirus outbreaks from contaminated food?

At restaurants, freezing and relatively high temperatures, as well as chlorination up to 10 parts per million

What are additives? How are they safely evaluated?

Substances added to foods, either intentionally or incidentally. (Can be beneficial or harmful like sulfites). It enhances flavor and texture, improve nutritional value, and lengthen self life to improve safety and freshness.

FDA considers:

1. xthe substance composition and properties

2. typical amount consumed

3. immediate and long-term effects on health

4. a variety of safety factors

Why are additives used?

To reduce food spoilage

What are three common food additives and their purpose in food production?

• Antioxidants (Preservatives)

  • Vitamin E and Sulfites

  • Precent discoloration caused by exposure to oxygen and enzymes

• Emulsifiers

  • Monoglycerides and lecithins

  • Suspend fat in water to improve uniformity, smoothness, and body of foods

• Flavor enhancers

  • Monosodium glutamate (MSG) and salt

  • Help bring out the natural flavor of foods

What is the GRAS list?

Known as Generally Recognized as Safe list, U.S. congress established the list because it believed manufacturers did not need to prove the safety of substances that had been used for a long time and were already generally recognized as safe

What is the purpose of the Delaney Clause?

The clause prohibits intentionally adding to foods a compound introduced after 1958 that causes cancer at any level of exposure

What does caffeine do to our body?

It stimulates the central nervous system and cause anxiety, increased heart rate, insomnia, increased urination, diarrhea, and gastrointestinal upset in high doses

What are some benefits of coffee consumption?

Decreased risk of head, neck, colorectal, breast, prostate, endometrial, and liver cancers

What is the typical caffeine content of 8-ounce cups of coffee and tea?

About 500 milligrams of caffeine

What are some of the negative effects of excess caffeine on the body?

• Increase blood pressure for a short period of time

• Increased LDL-cholesterol and triglycerides in the blood

• Increase the amount of calcium excreted in urine

• Miscarriages in females consuming more than five 8-ounce cups of coffee per day

What are some examples of naturally occuring food toxins?

• Avidin: Raw egg whites

• Mushroom toxins: some species such as jack-o’-lantern

• Oxalic Acid: Spinach, strawberries, sesame seeds

• Tetrodotoxin: Puffer fish

What are the four actionable items recommended by government agencies to prevent foodborne illness?

• Clean - wash hands, surfaces, utensils, cutting boards, fridge often

• Separate - don’t cross-contaminate

• Cook - cook to proper temperatures

• Chill - refrigerate promptly

How should you safely thaw frozen meats?

• In fridge

• Through cooking

• Under cold, running water

• Do not leave frozen meat out at room temp

What is pasteurization?

Processing the food at high heat, kills some, but not all bacteria and goals is to kill pathogenic bacteria

What is the pasteurization process?

Enzymes in the pipe via milk in full working condition

Enzymes go through heat treatment they are then denatured and unable to function properly. Enzyme continues to the cooling treatment and is still unable to function in processing of helping bacteria to grow

What is cross-contaminations, and how can you avoid it?

Process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect

What type of wood cutting board is popular? Why?

Bamboo, dense wood resists knife scarring and water penetration, leaving bacteria without a place to multiply

What are some safe food-handling practices to implement during a power outage?

• Keep freezer and refrigerator doors closed as much as possible

• Food can stay cold in an unopened fridge for about 4 hours; after 4 hours without power, discard foods such as milk, meat, and leftovers

• Unopened freezers will keep food frozen for 2 days if full and 1 day if half full

• Meat, Poultry, and Seafood can be refrozen if the freezer has not rise above 40F

How should raw fish dishes (sushi) be safely stored?

• Fresh fish had been commercially frozen and then thawed

• FDA recommends temperature -10F (-23C) for 7 days

Nitrite prevents the growth of?

Clostridium botulinum

Substances used to preserve foods by lowering the pH are

Vinegar and citric acid

Food additives widely used for many years without apparent ill effects are on the _____ list?

GRAS

The four actions that are part of the USDA food-safety program are clean, _____, cook, and chill

Separate

Salmonella bacteria are usually spread via

raw meats, poultry, and eggs

It is unwise to thaw meats or poultry

At room temperature

Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?

Aseptic Processing

Those at greatest risk for foodborne illness include

Pregnant women, infants and children, and immunosuppressed individuals

Pasteurization involved the

Exposure of food to high temperatures for short periods to destroy harmful microoragnisms

Food can be kept for long periods by adding salt or sugar because these substances

Bind to water, thereby making it unavailable to the microorganisms

What is irrdation?

Makes food safer by disrupting bacteria and killing it, controlling mold and insects, delays ripening and sterlizes spices

Pros and Cons of organic foods

Pros: environment friendly, may taste better or fresher, may have higher phenolic (anti-cancer) compounds
Cons: more expensive, may have shorter shelf life or other contamination, cost of transportation, not necessarily more nutritious or fresher

What does acidic or alkaline agents do to foods?

Acids impart a tart taste to foods; inhibit mold growth; lessen discoloration and rancidity and reduce risk of botulism in naturally low-acid vegetables. Improve flavor.

Citric acid, sodium hydroxide, calcium lactate