Chapter 13 FDNT 230

what is a foodbourne illness?

illness caused by contamination of consumed food

what body system is heavily affected by F.B.I

Gastrointestinal

One of the causes of F.B.I

microbes or microorganisims

what are microbes

bacteria, viruses, or fungi

some factors that influence F.B.I

potency of contaminent

amount of contaminent, how often, age, size and nutrtitional status

who is at risk for F.B.I

infants/children, older adults and pregnanat women

what does cdc stand for

Centers for Disease Control and Prevention

CDC's job

monitors and investigates the incidence and causes of F.B.I's

In charge of decreased incidence through improvising food safety practices in US

CDC

Analyzes food production, processing and transport

HACCP

what does HACCP stands for?

Hazard Analysis Critical Control Point

what does HACCP do

food safety system required for food manufacteres, processors and distributor

HACCPs goal

to identify sources of contamination and what could be done to control it

salmonella sources

poultry and eggs, ground meat, fruit and veggies, processed

salmonella

most common cause of F.B.I

campylobacter jejuni

Leading cause of acute bacterial diarrhea in US

sources of campylobacter

undercooked chicken, unpasteurized milk and cheese and untreated water

Listeria

causes flu like symptoms that can spread to the bloodstream

listeria

leading cause of death from F.B.I

listeria

During pregnancy, this causes spontaneous abortions and still births

Clostridium Botulinum

results in vomiting, ab pain,and dizziness

Clostridium Botulinum

deadliest of all bacterial food toxins

CLostridium Botulinum

found in badly canned foods, and produced in heat resistant spores/ grows in Oxygen

Temperature Danger zone

40 - 135 F

FDA

regulates the types and amounts of food additives

Delaney Cause ( year and reason)

1958; states that cancer causing substance's cannot be added to human food

What must a manufacturer submit to the FDA for food additives?

A petition stating the chemical composition.

What must a manufacturer prove regarding the effectiveness of a food additive?

That it is effective for its intended use.

What must a manufacturer demonstrate about the food additive?

That it is necessary for its intended use.

GRAS

Generally recognized as safe

Common Food ADditives Alllergens

MSG, Sulfites, FD&C yellow no. 5

older methods for food preservation

heating, cooling, drying, smoking, adding sugar and salt

new methods for food preservation

irradation, specialzed packaging

risk for new methods of preservation

substances enter food

FATTOM

Tech for keeping food safe; Food, Acidity, Time, Temperature, Oxygen, Moisture

bST

Bovine Somatotropin; produced naturally by cows and stims milk production

FDA and USDA

monitors pesticide residues in foods

EPA

approves and registers pesticides ised in food production and establishes tolerances

Bioaccumulation

contaminated plants or small animals are consumed by larger animals than eaten by larger animals

BSE

bovine spongiform encephalopathy: deadly neurodegenrative disease in cattle

vCJD

Variant Creutzfeldt-Jakob Disease; human BSE

symptoms for BSE

eating brain, nervous tissue, intestines, eyes or tonsils from infected cow

Food Irradation is also called

cold pasteurization

substances in paper and plastic containers is regulated by

EPA and FDA

EPA (Environmental Protection Agency)

regulates pesticides that may be present in foods and sets tolerant levels

FDA

regulates safety and labeling of GM foods

USDA

regulates research and development of new plant varieties, including genetic engineered foods