Nutrition Chapter 19 - Food Safety and Foodborne Illnesses

This is the leading food safety concern because outbreaks of food poisoning far outnumber episodes of any other kind of food contamination

foodborne illness

Most vulnerable to foodborne illnesses

pregnant women; very young, very old, sick, or malnourished people; and those with weakened immune systems

The following symptoms of foodborne illness demand medical attention:

• bloody diarrhea or diarrhea lasting more than 3 days

• difficulty breathing or swallowing

• double vision

• fever lasting more than 24 hours

• headache, muscle stiffness, and fever (signs of meningitis)

• numbness, muscle weakness, and tingling sensations in the skin

• rapid heart rate, fainting, and dizziness

workers must use safe methods of growing, harvesting, sorting, packing, and storing food to minimize contamination hazards

food safety on the farm

processers must follow FDA guidelines concerning contamination, cleanliness, and education and training of workers and must monitor for safety at critical control points

food safety during processing

containers and vehicles transporting food must be clean. cold food must be kept cold at all times

food safety during transportation

employees in grocery stores and restaurants must follow the FDA’s Food Code on how to prevent foodborne illnesses. Establishments must pass local health inspections and train staff in sanitation

food safety in retail

consumers must learn and use sound principles of food safety as taught in this chapter. be mindful that foodborne illness is a real possibility, and take steps to prevent it

food safety at home

foodborne illnesses are caused by

eating foods contaminated by infectious microbes

____ commonly enter the GI tract in contaminated foods such as undercooked poultry and unpasteurized milk

pathogens

symptoms of foodborne infections generally include…

abdominal cramps, fever, vomiting, and diarrhea

an infection with salmonella bacteria typically causes…

diarrhea, fever, and abdominal cramps

food intoxications are caused by eating food containing…

natural toxins or, more likely, microbes that produce toxins

the most common food toxin in the United states is produced by…

Staphylococcus aureus

an organism that produces a deadly toxin in anaerobic conditions such as improperly canned foods and improperly stored foods

Clostridium botulinum

symptoms caused by botulinum toxin

paralyzes muscles, making it difficult to see, speak, swallow, and breathe

death can occur within ____ hours of onset of botulism

24

other microbial toxins—called ___—are not common in the US, but threaten the health of more than half the world’s population

aflatoxins

aflatoxins contaminate corn, grains, and nuts in…

tropical countries where foods are stored in warm, humid conditions that promote fungal growth

heat processing of food that inactivates some (but not all) microorganisms in the food

pasteurization

give an example of an error that can be made in commercial settings that causes widespread foodborne illness

improper pasteurization of milk at a large dairy

two important food safety lessons learned from foodborne illness incidents

disease-causing organisms are commonly found in a variety of foods, and safe food-handling practices can protect consumers from foodborne pathogens

All food producers use a…..plan to help prevent foodborne illnesses at their source

Hazard Analysis Critical Control Point (HACCP)

each slaughterhouse, packer, distributor, and transporter of susceptible foods must identify “______” that pose a risk of contamination and then devise and implement verifiable ways to eliminate or minimize the risks

critical control points

An estimated ______% of all food consumed in the US is imported from 125,000 facilities located in more than 200 countries each year

15-20

As the number of imported foods has increased over the years, so has the number of _________ associated with those foods

foodborne illnesses

To help consumers distinguish between imported and domestic foods, certain foods must display this on the label

country of origin

_____ makes it possible to recall contaminated foods through public announcements

batch numbering

This is the only thing that is required to follow national guidelines for “use by” dates

infant formulas

Whether a food is safe depends on….

how it is stored, cooked, refrigerated, or frozen after the purchase

True or False: Foods that are handled properly may still be safe after the “sell by” or “best by” date passes

true

consumers can take the following actions to help prevent foodborne illness when dining out:

• wash hands with hot, soapy water before meals

• expect clean tabletops, dinnerware, utensils, and food preparation areas

• expect cooked foods to be served piping hot and salads to be fresh and cold

• refrigerate take-home items within 2 hours and use leftovers within 3 to 4 days

4 words to follow for food safety

clean, separate, cook, chill

keep a clean, safe kitchen by washing hands and surfaces often. wash countertops, cutting boards, sponges, and utensils in hot, soapy water before and after each step of food preparation. wash hands with soap and warm water, or alcohol-based hand sanitizer if unavailable.

clean

avoid foodborne infections by keeping raw eggs, meat, poultry, and seafood separate from other foods. wash all utensils and surfaces that have been in contact with these raw foods with hot, soapy water before using them again.

separate

the contamination of food by bacteria that occurs when the food comes into contact with surfaces previously touched by raw meat, poultry, or seafood

cross-contamination

keep hot foods hot by cooking to proper temperatures. foods need to cook long enough to reach internal temperatures that will kill microbes and maintain adequate temperatures to prevent bacterial growth until the foods are served

cook

bacteria multiply rapidly at temperatures in the danger zone:

between 40°F and 140°F

for whole cuts of meat, allow the meat to rest for _____ before carving or consuming

3 minutes

refrigerate foods below ____

40°F

What temp to cook well-done meats to

170°

what temp to cook stuffing, all poultry, casserole, and reheated leftovers to

165°F

what temp to cook ground meats, egg dishes, and meat mixtures to

160°F

What temp to cook whole cuts of meat to

145°F

what temp to hold hot foods at

140°F

do not keep foods between _______ for more than 2 hours or for more than 1 hour when air temp is greater than 90°F

40°F and 140°F

Refrigerator temps

40°F

Freezer temps

0°F

Keep cold foods cold by refrigerating promptly. Go directly home upon leaving the grocery store and immediately place foods in the refrigerator or freezer

chill

True or False: the 5 second rule is a solid guideline for food safety

False; bacterial contamination can occur instantaneously

illnesses caused by eating undercooked or raw seafood

hepatitis, worms, parasites, viral intestinal disorders, and others

all seafood should be cooked until…

it is opaque

what holds promise for killing bacteria without cooking oyster or altering its texture or flavor

pasteurization

people who travel to other countries have a 50-50 chance of contracting a foodborne illness, commonly described as…

traveler’s diarrhea

the use of low-dose irradiation protects consumers from foodborne illnesses by:

• sterilizing some foods, such as spices and teas, for storage at room temp

• controlling insects and extending shelf life in fresh fruits and veggies

• delaying the growth of sprouts on potatoes and onions and delaying the ripening of some fruits such as strawberries and mangoes

• preventing foodborne illness by destroying harmful bacteria in fresh and frozen beef, poultry, and pork

• extending the shelf life of foods by destroying organisms that cause spoilage

sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves; sometimes calling ionizing radiation

irradiation

because irradiation kills bacteria without the use of heat, it is sometimes called…

cold pasteurization

Most foods now lack…

fiber, vitamins, minerals, and phytochemicals

most foods now are excessive amounts of…

sugar, salt, and trans and saturated fats

_______ are the most vulnerable of the nutrients

water-soluble vitamins

fruits and vegetables that have been cut and juice that has been opened should be stored how

in airtight containers and refrigerated

washing fresh fruits and vegetables before cutting prevents losses of…

water-soluble vitamins

which foodborne illness is particularly dangerous for women who are pregnant

listeria

Which foodborne illness is an intoxication (rather than an infection)?

staphylococcus aureus

Which method of cooking vegetables promotes the greatest nutrient losses

pressure cooking

________ threaten the food supply as the world becomes more populated and more industrialized

environmental contaminants

substances that make a food impure and unsuitable for ingestion

contaminants

how do people eat contaminated food

industrial processes pollute the air, water, and soil; plants absorb the contaminants, and people consume the plants or meat and milk products that have eaten the plants. Polluted water also contaminates the seafood

stubborn or enduring continuance; with respect to food contaminants, the quality of persisting, rather than breaking down, in the bodies of animals and human beings

persistence

the potential harmfulness of a contaminant depends in part on its..

persistence—the extent to which it lingers in the environment or in the body

the sequence in which living things depend on other living things for food

food chain

the accumulation of contaminants in the flesh of animals high on the food chain

bioaccumulation

a classic example of acute contamination in which the fish were accumulating this toxin in their bodies, and people were becoming ill from eating the fish.

methylmercury

FDA will take action when the arsenic level is at ______ or greater

10 parts per billion

This contaminant is found in water, air, food, and soil, and was a common pesticide in the US until 1970.Low levels of it can be detected in agricultural fields

arsenic

virtually all fish contain at least trace amounts of this contaminant

mercury

These toxins are the most responsible for fish contamination

Mercury, PCB, chlordane, dioxins, and DDT

This fish toxin is 3 times more common than the others

mercury

Chronic mercury exposure has this health effect

raises blood levels over time

This agency regulates commercial fishing to help ensure that fish destined for consumption in the US meet safety standards for mercury and other contaminants

Environmental Protection Agency (EPA)

Who are most vulnerable for mercury toxicity

pregnant and lactating women and young children

Fruit pits may contain trace amounts of…

cyanide

compounds found in food that can enlarge the thyroid gland

goitrogens

a powerful narcotic-like substance found in potatoes

solanine

symptoms of solanine poisoning include…

gastrointestinal disturbances and neurological disorders

foods that contain small quantities of goitrogens

cabbage, bok choy, turnips, mustard greens, kale, brussels sprouts, cauliflower, broccoli, kohlrabi, and radishes

chemicals used to control insects and other organisms on plants, vegetables, fruits, and animals

pesticides

pesticides used to kill weeds

herbicides

pesticides used to kill insects

insecticides

pesticides used to kill fungi

fungicides

in the case of pesticides, those amounts that remain on or in foods when people buy and use them

residues

people vulnerable to pesticide toxicity

children, older adults, and people with weakened immune systems

an estimate of the intake of a substance over a lifetime that is considered to be without appreciable health risk; for pesticides, the amount of a residue permitted in a food

reference dose

The FDA conducts this study to estimate the dietary intakes of pesticide residues by eight age and sex groups from infants to older adults

Total Diet Study

How to reduce pesticide residue levels

washing, peeling, and cooking fruits and vegetables

what does it mean if crops are organic

Gardeners and farmers follow USDA regulations defining the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients

Producers may not claim products are organic if…

they have been irradiated, genetically engineered, or grown with fertilizer made from sewage sludge

Codes for conventionally grown products are ____ digits long

four

Codes for organic produce are ____ digits long and begin with 0

five

Codes for genetically modified produce are five digits long and begin with ______

8