Food Safety and Contamination: Key Concepts and Hazards

Foodborne Illness

a disease that is carried/transmitted to people by food.

Food Temperature Danger Zone

41 degrees F to 135 degrees F.

Cross-Contamination

Using a cutting board for raw chicken and lettuce to make a salad.

Adulteration

the deliberate addition of inferior/cheaper materials to a pure product.

Pure Food and Drug Act

Adulteration resulted in this, passed in 1906.

The Jungle

Written due to the meat industry having bad practices and bad working conditions, Upton Sinclair wrote it.

Fat Tom

A food safety acronym that represents the conditions that allow microorganisms like bacteria to grow and thrive in food.

Stands for Food Acidity Time Temperature Oxygen Moisture

Food Contaminants

Substances intentionally/unintentionally incorporated into foods.

Food Defect Action Level

Specifying the maximum limit of contamination.

Food Additives

Intentionally added to food to have a longer shelf life, taste better and look better.

Sodium Nitrites

It acts as a preservative to inhibit the growth of bacteria.

Delaney Clause

Prohibits the use in food of any ingredient shown to cause cancer, rats are used to test.

GRAS

Generally Recognized As Safe.

Ciguatoxin

Toxin caused by reef fish.

Scombrotoxin

Toxin caused by time and temperature abuse.

Shellfish Toxins (PSP)

Toxin caused by raw undercooked oysters (Paralytic Shellfish Poisoning (PSP)).

Foodborne Hazards

Any biological, chemical, or physical agent in food that can cause illness or injury.

Food Infection

The # of bacteria that makes you ill, you can heat it to kill it.

Food Intoxication

Toxins secreted by bacteria that makes one ill.

E. coli

Generally associated with undercooked ground beef.

Listeria

Grows well at low temperatures.

Traveler's Diarrhea

Known as "Campy" Campylobacter Jejuni.

Salmonella

Associated with chicken.

Salmonella e

Associated with whole, uncracked eggs.

Vibrio vulnificus

Associated with raw oysters and shellfish.

Staph

The prime source is poor personal hygiene.

Food Infections vs Food Intoxications

Differences include Cause of Illness, Speed of Symptoms, Contagiousness.

Clostridium Botulinum

Associated with home canned products.

Clostridium Perfringens

Associated with leftover disease.

Norovirus Prevention Methods

Handle foods properly, Cooked to proper temperature, Avoid eating raw seafood, Wash hands and fingernails thoroughly after using the toilet.

Hepatitis A Outbreaks

Most reported outbreaks are from person-to-person transmission.

Preventing Foodborne Viral Infections

Proper hygiene, especially frequent and thorough handwashing, combined with safe food handling practices.

Preventing Parasites in Food

Safe food handling (proper handwashing) and cooking food thoroughly.

Cyclospora

Associated with raspberries and strawberries.

Tricchinella

Associated with undercooked pork and bear meat.

HACCP

A systematic approach to food safety, stands for Hazard Analysis Critical Control Points.

Need for HACCP

To prevent foodborne illnesses.