Food and Water Safety and Food Technology Chapter 12

Foodborne Illness

Disease transmitted to humans by food or water

Pathogen

microbe capable of causing disease

Outbreak

2+ cases of illness; same microbe,
same food, same time

FDA (Food and drug administration)

ensures safety of most foods

USDA (U.S. Department of Agriculture)

ensures safety of meat, poultry, eggs

CDC (Centers for Disease Control and Prevention)

monitors and reports outbreaks

Foodborne Infections

Microbes enter the body and multiply causing illness

Salmonella

fever, vomiting, diarrhea

Salmonella comes from …

raw eggs, meat, poultry, seafood; pasta, produce; raw milk/dairy

Escherichia coli

severe diarrhea, vomiting; HUS

Escherichia coli comes from…

raw ground beef; raw milk or juice; raw produce

Foodborne Intoxications

Microbes enter the body and release toxins causing illness

Staphylococcus aureus

diarrhea, vomiting, nausea

Staphylococcus aureus comes from…

unrefrigerated meats; egg, tuna, potato and pasta salads; cream-filled desserts

Clostridium botulinum

respiratory paralysis

Clostridium botulinum comes from

poorly canned foods; herb oils; honey

Pasteurization

heating milk/juice to kill most pathogens

Ultra-high temperature

high heat used to sterilize

Irradiation

use of ionizing radiation to kill pests and
pathogens

Modified atmosphere

xygen replaced with CO2 or nitrogen

Biotechnology

Modification of organisms to induce a new behavior or create a new product

Danger Zone is…

between 40ºF and 140ºF and if food has been left out for over 2 hours

Reference dose

safe maximum amount of pesticide residue; set by EPA

who is at most risk when involving pesticides

infants and children

Reducing pesticide exposure

Wash, peel, and trim produce; Trim fat and skin of meat, poultry and fish; Choose organically grown foods

Bioaccumulation

build up of toxins in living tissue within the food chain

Methylmercury species

shark, tilefish, king mackerel, and swordfish

who is at risk with Methylmercury

pregnant, lactating, infants/children

intentional food additives

Preservatives, colors, flavors, sugar alternatives, thickeners & emulsifiers, nutrients; enhance the properties of foods

Incidental foods additives

Chemicals, animal filth, foreign objects, hormones, antibiotics; appear in foods due to growing, processing or preparation