FOOD 1000

What is Food Safety

Scientifically based prevention of food borne illness by appropriate handling, preparation, and storage of food

First Cholera Pandemic

1817-1823

Contaminated rice in India made it the first global disease (pandemic)

Long sickened people who lived along Ganges River

In 1817 British troops spread the disease throughout the country, carrying it along military and trading lines

Second Cholera Pandemic

1830-1851

Pandemic began in India and then spread worldwide

Settlers travelling brought it to America killing 150,000 Americans

Botulism Outbreak

1896

Canning was a popular preserving method but was often poorly done

379 soldiers died in combat during the Spanish-American war 1,000+ soldiers died eating spoiled canned meat

War ended in 1898

Typhoid Epidemic (Salmonella)

1927

Was in raw milk

Caused 533 deaths in Montreal

From this came pasteurization in 1938 (kill pathogens)

Listeriosis outbreak

1985

Tainted Mexican-style cheese: diluted pasteurized milk with non pasteurized milk

142 people came down with it and 66% of them were pregnant or newborns

The company's owner and its head cheese maker went to prison and paid fines totalling $48,000 and the company was shut down

E. coli o157:H7 outbreak

1993

732 people were affected and nearly forced Jack in the Box our of business

Uncooked patties in the monster burger (bacteria was not killed off)

4 People died all of them children and 178 were left with permanent damage

Cryptosporidium outbreak in Milwaukee

1993 one of Milwaukees treatment plants became contaminated

it is a parasitic disease that causes dehydration, fever, stomach cramps, and diarrhea

Around 403,000 became ill and more than 100 died

Cause of contamination was not found

Salmonellosis Outbreak

2008

The largest peanut butter-borne outbreak in history also resulted in the most extensive recall in history

Peanut Corporation of America - went out of business after

9 people died and 714 fell ill in 26 states

FOOD RECALL - based on batch numbers the companies can call back all food that has been contaminated

Hepatitis A Outbreak

2003

Most widespread hepatitis A outbreak happened because of tainted green onions at Chi-Chi's restaurant in Monaca Penn

640 people were affected and 4 died

Melamine Poisoning

2008

More than 300,000 individuals in China (infants) were poisoned by contamination in baby milk powder, liquid milk, egg products

The cause of poisoning was harmful compound called Melamine which can cause kidney stones

6 infants died and thousands affected

2008 Listeriosis Outbreak

Canada's Maple Leaf Foods was responsible for the worst food poisoning outbreak in the Country

They were most likely contaminated while being packaged and as a result 57 confirmed cases of listeriosis resulting in 22 deaths

Massive recall cost the company around 20 million and a class-action lawsuit settled for 27 million

2011 Listeriosis Breakout

Cantaloupes were the culprit in the 2 deadliest food borne illness breakout

147 were sickened and 33 died after eating melon

300,000 cantaloupes that had been distributed to stores but it was too late

E. coli outbreak

2011

worst food outbreak in recent European history with fenugreek sprouts from an organic farm

3950 people were infected and 51 died

Cyclospora Illness Outbreak

2026

Iceberg Lettuce - Taylor Farms de Mexico

Foodborne parasite

11,458 illnesses

495 hospitalization

2 deaths

Prehistoric Times

To figure out if something had gone bad they would

- observe

- smell

- trial and error

Before Refrigerators

1485-1820 bad smelling food was bad, spices were used to hide the smell

1800s Louis Pasteur germ theory and pasteurization

Joseph Lister's discovered antiseptics which helped with kitchen sanitation

Fermentation

sugar

salting

dehydration

ice boxes in 1860

James Harrison invented vapour compression refrigeration

How safe is food in Canada

- Canada has one of the safest food supplies in the world

- still around 4 million Canadians get sick each year from contaminated food

Hazard

Any source of POTENTIAL damage, harm or adverse health effects on something or someone

"how much damage or harm can the hazard cause?

"how toxic is it?

ex. Salmonella in chicken

Exposure

The chance or probability that a person can exposed to a hazard

It may also apply to situations with property, equipment loss, or environment

Risk

The combination of the likelihood (probability) of the occurrence of a harm and the severity of that harm

ex. undercooked chicken (high risk of salmonella)

properly cooked chicken (low risk)

Risk Analysis (3 things)

- Risk Assessment

- Risk communication

- Risk management

Risk Assessment Steps

Risk = Hazard x Exposure

Hazard Identification

Hazard Characterization

Exposure Evaluation

Risk Characterization

Risk Assessment Step 1 Hazard Identification

Identifying biological, chemical, or physical agents in food that have the potential to cause adverse health effect

Type of hazard - example - possible adverse effect

1. Biological - salmonella in chicken - foodborne illness

2. Chemical - pesticide residues or allergens - adverse health effects

3. Physical - glass or metal fragments - injury

Measuring/Characterizing Hazard

(NOAEL)

(LOAEL)

1. Measure Toxicity of Chemical Hazard

Ex. LD50 (mg/kg) means lethal dose for 50% of the population. A single dose of the substance produces death in 50% of a population of test animals

2. No Observable Adverse Effect Level (NOAEL)

Highest dose level that does not produce a significant increase in adverse effects (mg/kg body weight/day)

3. Lowest Observed Adverse Effect Level (LOAEL)

Lowest dose at which an adverse effect is observed (mg/kg/body weight/day)

ex.

Dose - Adverse effect observed

25 - No

50 - No (NOAEL)

100 - Yes (LOAEL)

200 - Yes

ADI and TDI are also used

Acceptable Daily Intake (ADI)

The amount of a chemical INTENTIONALLY used that can be taken each day throughout a persons life (no harm) and includes a large safety factor

ADI = NOAEL/SF (safety factor)

Tolerable Daily Intake (TDI)

An ESTIMATE of the amount of a substance in food or drinking water that was NOT deliberately (contaminants) and which can be consumed over a lifetime without presenting an an appreciable risk to health

TDI = NOAEL/SF

The SF is much higher because contaminants are already in the environment

Risk Characterization

- The final phase of the health risk assessment

- Integrates: Hazard Identification, Hazard Characterization, and Exposure Assessment

- NOAEL and LOAEL help us understand how much chemical causes adverse effects

- Use this information with uncertainty factors to establish health-based guidance values (ADI or TDI)

- Compare actual exposure with values

Risk Management

Reduce exposure vs reduce hazard

Risk = hazard x exposure

Reduce Hazard - lower the probability of harm

Reduce Exposure - lower risk of contact

Calculating the Disability adjusted life years: a case for risk benefit analysis

DALY = YLL + YLD

YLL: years of life lost

YLD: years lost due to disability

YLL = N x L

N: number of deaths

L: The difference between the standard life expectancy and the age of death in years

YLD = I x DW x L

I: number of incident cases

DW: disability weight

L: average duration of the case until remission or death (YEARS)

Risk Communication

Exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, consumers, and other parties

Channels of communication

Mass media is a way of communication to reach large number of people in such a short time

It plays a large role in shaping public opinion

Media's decision-making factors

The media profits off of readers and so they are going to run stories that people will listen to

the more readers the more money

How do we cognitively evaluate risk and hazard

1. you feel the fear

2. Fight or flight

Reasoning centre: frontal lobes regulate emotions and feelings

Affect centre: limbic system forms the emotional centre of brain

Feelings depend on experience, the elderly perceive greater risk

Fungi

Mold and Mycotoxin production

- grow as multicellular structures (hyphae) -> multiple form mycelium

- Some molds produce mycotoxins which can contaminate food (cause cancer, toxic to humans)

IMPORTANT: cooking or ordinary food processing may not totally destroy

Two examples of Mycotoxins:

1. Aflatoxins

2. Patulin

Aflatoxins

Example of Mycotoxins

Produced by: Aspergillus Flavus

Associated with: Peanuts, corn, and other grains when they are not dried or stored in warm conditions

Danger:

-acute toxicity at high exposure levels (liver damage)

-B1 is a carcinogen that can cause cancer (liver cancer)

- contamination can occur without seeing mold

-may survive ordinary food processing

Patulin

Example of Mycotoxin

Produced by: Peniciilium Expansum

Associated with: damage and rotting pears, apple juice etc.

Danger:

- toxic and can cause adverse affects

- apple juice and puree are intended for young children

- persist juice after processing (including pasteurization)

Norovirus

Caliciviridae family

- highly contagious

- leading cause of food borne gastroenteritis (1 in 5 cases) world wide

- 685 million cases, 200 million children

- 50,000 child deaths per years

Leading cause of illness and outbreaks from contaminated food in the US - most occur in restaurants

Any food served raw or handled after being cooked can be contaminated

just 18 particles can make you sick

Norovirus Food Source

- Shellfish

- direct contact with another person infected

- touching contaminated surfaces

- Eating food or drinking water that is contaminated

- waterborne outbreaks because of sewage contamination

- easily spread in groups with close contact (school, childcare)

Can also occur in oysters, fruits, vegetables, that are contaminated

Norovirus Symptoms

23-48 hours or 12 hours after exposure

- diarrhea

- vomiting

- stomach cramps

- low-grade fever

- headache

- chills

Hepatitis A and E

Hep A and E can be transferred through contaminated food and water

Viruses

Need a host to survive

Hepatitis A and E food source

- contaminated food handler

- contaminated water

- raw or uncooked shellfish

- raw fruits and vegetables

Hepatitis A and E Symptoms

2-7 weeks after being infected

- fever

- loss of appetite

- stomach cramps

- jaundice

- dark urine

- fatigue

Protozoans

Symptoms develop n less than 14 days and involve watery diarrhea and abdominal discomfort lasting <3 weeks

- Giardia, Cyclospora, and Cryptosporidium are associated with contaminated water used to wash food

- Toxoplasma are carried by domestic house cats

- Find a way into food or by non hygienic practices

Parasites

- flatworms (tapeworms)

- roundworms (trichinella)

Prions diseases

- Prion is a type of protein that can trigger other proteins in the brain to fold weirdly

- many proteins are found on surface of cells

- start to clump in the brain

Can cause: memory impairment, personality changes, and trouble moving

- Affects humans and animals and are spread through infected meat products

- FATAL

Types of Prion Diseases related to food:

1. Variant CJD

2. Kuru

1. an infectious type of disease that is related to mad cow disease (BSE)

2. Eating human brain tissue contaminated with infectious prions

Improving Food Safety

- control/eliminate pathogens in domestic imported food

- reduce/precent contamination during growing, harvest, processing

- continue education for foodservice workers and consumers

General Safety Tips

- Cook food to a safe internal temp

- chicken and ground meat cooked well

- No raw or undercooked eggs

- Only clean and untracked eggs

- store eggs in OG carton, placed not in the door of the fridge

- eat and drink only pasteurized juice, cider, milk, and milk products

- keep food out of danger zone (4-60)

Purchasing Safety Tips

- keep meat separate from other food

- clean bags and bins with soapy water

- purchase from reliable sources

- pay attention to maintenance of facility

- look for best before date

- ensure that packaging is not damaged

- refrigerated/ frozen food are at safe temp while travelling

Grocery Storage Safety Tips

- Store raw meat, fish, chicken on lowest shelf in fridge (drips)

- ensure that fridge and freezer maintain proper temp

- do not store produce or cooked food with raw meat

Preparation Safety Tips

- Wash hands

- Wash cutting boards, counters, knives that prepared raw food

- wash fruits and vege

- Wash hands after contact with animal feces

- if the cutting board had meat on it make sure it is properly washed

- if you touch anything unclean or unsafe wash hands

- cover wounds

Cooking/Reheating Safety Tips

- Follow cooking instructions on packages

- Check internal temp

- Thaw frozen food in fridge not the counter, if in cold water replace every 30 mins

- reheat to above 65 rapidly not in a hot hold unit or slower cooker

Storage after cooking Safety Tips

- Consume food within 2 hours

If not consumed right away hot-hold above 60 or chill <4 immediately after cooking

- hot hold are only used to keep hot food hot

- do not assume the food will be chilled properly in the fridge

- do not put a tight lid on container

store hot food on top shelf

Types of Hazards

- physical

- chemical

- Biological

Physical Hazard

Physically Harmful: can cause injury (glass)

Cause: choking, cuts

Chemically/Biologically Harmful: material may carry harmful substances

Chemical: metal containing toxic residue

Biological: soil or insect

Chemical hazard

Naturally occurring toxins in plant foods

- Marine: from algae, shellfish poisoning, toxins produced by fish

- Toxins from non-marine animals

- Toxins formed in food due to processing

Chemical Hazard: Solanine and Chaconine

(Food, Factors, Effects)

- insoluble and heat stable produced by the plant as a fungicide and pesticide

- develops in and close to the skin

Food: POTATO and tomato

- eggplant, apples, bell peppers, cherries

Factors:

- potato tuber is exposed to the light (turn green)

- Ageing

- Mechanic damage during harvest

Effects:

- gastrointestinal and neurological disorders

- diarrhea , vomiting , stomach cramps

- Hallucinations, loss of sensation, paralysis, fever

CAN RECOVER

Store Tubers in cold dark place and remove skin before eating

Chemical Hazard: Goitrogens

(Food, Factors, Effects)

Goitre in animals and humans (enlarged thyroid gland)

Food (glucosinolates): cabbage, mustard, turnips and rape seed, kale, Brussels, broccoli

Factors/Effects:

- it gets in the way of iodine uptake which T3 and T4 need for synthesis which leads to hypothyroidism and enlarged thyroid (can put pressure on trachea and esophagus)

High Temperatures inactivate the giotrogenic substance

Phytates and Physic Acid

- an effective chelator: a substance that binds strongly to positively charged ions like zinc, copper, iron, magnesium and calcium - reduces mineral bioavailability (prevent unwanted reactions)

Food:

- bran and germ of plant seeds

- grains, legumes, and nuts

Phytates are water soluble (cooking in water than dumping it can reduce number)

Sprouting and fermentation can also reduce amount

Oxalic Acid

bind to calcium and make them insoluble decreasing bioavailability

FOOD: rhubarb, tea, spinach, parsley, puslane, asparagus, collards, lettuce, celery, cabbage, cauliflower, turnips, beets, peas, coffee, cocoa, beans, potatoes

Effect: high concentration can decrease bone growth, kidney stones, renal toxicity, vomiting, diarrhea, convulsions, coma and impaired blood clotting

Psoralen's and Parsnips

Furcoumarins represent a family of natural pesticide constituents with phototoxic and photomutagenic properties (enhance by UV)

FOOD: celery and parsnip (roots and leaves)

Effects: psoralen are potent carcinogens but you have to consume a lot, long term low dose consumption can increase the risk of liver toxicity and cancer

Myristicin

Natural insecticide and acaricide (kill ticks)

Foods: Nutmeg and mace

Effects: increase alertness, irresponsibility, freedom, euphoria, nausea, tremor, tachycardia, anxiety, fear

5 grams produce similar effects to alcohol

Coumarin

Natural appetite-suppressing properties which in plants may reduce the impact of grazing

smells good/sweet

Foods: tonka bean, lavender, sweet clover grass, strawberries, cinnamon, apricots, cherries

if you ate 24 cinnamon cookies everyday for 3 weeks it can be toxic to liver cells

Effects:

- Anti-clotting action

- cranberry juice accentuated the anti-clotting action

- liver cancer

LD 275mg/kg

Marine Toxin (5)

1. Red Tide: neurotoxin brevitoxin

2. Green algal blooms: cyanotoxins produced by cyanobacteria

3. Paralytic Shellfish: Dinoflagellates produce SAXITOXIN

4. Reef fish: Dinoflagellates produce ciguatera toxin

5. Toxic fugu sashimi: fugu/puffer fish produce tetrodotoxin

Heterocyclic Aromatic Amines (HAAs)

Food

Factors

Effects

Produced as a result of processing

Millard Reaction: chemical reaction of amino acids or protein at a high temperature with reducing sugars

Food: protein rich animal foods, gravies and sauces derived from pan residues

Factors: cooking temp and time (longer time and higher temp concentration increases)

cooking technique and equipment (concentrations are generally higher after grilling than broiling or roasting)

Effects: carcinogen in rodents after long term, risk of developing cancer

Polycyclic Aromatic Hydrocarbons (PAH)

Food

Factors

Effects

Produced as a result of processing

Formed from the incomplete combustion of fossil fuels like wood, coal and oil

Food: cooked or smoked meat or fish, smoked or cured cheese, tea and roasted coffee

Factors: grilling or broiling foods ove intense heat/ flame contact

highest after charcoal grilling, then smoking, roasting and steaming

influenced by temperature, type of wood, oxygen concentration, type of smoker

If roasted over fire higher concentration

Acrylamide

Produced as a result of processing

Found in baked and fried starchy foods

created when sugar and amino acid combine in high temperature

Wheat grown in sulphur poor soils has the most asparagine

Food: bread, bakery products, breakfast cereal, cocoa-based products and coffee

Factors: Fried or overcooked food

Effects: mutagenic and could be a neurotoxicant and carcinogen

Avoid deep frying food, soaking potato slices , cook at lower temp

Furan

Produced as a result of processing

by-product of high energy thermal treatment of carbs

meat and vegetable containing foods that are heat processed in cans and jars

Food: cans and jars (soup, pasta, sauces), brewed coffee

Factors: synthesized from vitamin c, amino acids, reducing sugar, organic acid, and polyunsaturated fatty acids in the presence of heat

Effects: mutagenic in animal and carcinogen in human

Trans Fatty Acids

Produced as a result of processing

sum of all unsaturated fatty acids that contain one or more isolated double bonds in a trans configuration

banned since 2018 and phased out in 2020

Their trans figuration makes them rigid

Foods: partially hydrogenated margarines, spreads, shortenings, and frying oil

Factors: Trans fatty acids are mainly from the hydrogenation of liquid oils. Produces solid fats and partially hydrogenated oils

Effects: raise LDL cholesterol, decreases HDL cholesterol, high intakes are associated with an increased risk of coronary heart disease

Nitrosamines

Produced as a result of processing

Chemical compounds formed when nitrites or nitrates react with amines under acidic conditions (such as in the stomach or during high-heat food processing). Common sources include cured meats (added to inhibit Clostridium botulinum), contaminated water, and produce grown with nitrate fertilizers.

Food: cheese, soybean oil, canned fruit, meat products, cured or smoked meats

Factors: Drying, kilning, salting, smoking, or curing

Effects: carcinogen,

Vitamin C (ascorbic acid), low temps can help reduce chances

Chemicals in foods

1. Intentionally added (additives)

2. Intentionally added as adulterants (fraudulent purposes)

3. Unintentionally present as contaminants

4. unavoidable residues

Food Additives

Any chemical substance is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a certain effect

Who Regulates Additives

Different countries adopt different standards to inform consumers

Codex Alimentarius - commission creating an internationally recognized number scheme

In Europe the European Food Safety Authority uses E numbers

In the USA - Food and Drug Administration (GRAS - generally recognized as safe)

Regulation of Additives in Canada

Health Canada and Canada Food Inspection Agency Under the Food and Drugs Act

List of Permitted Food Additives: lists of additives in products

• scientists from Health Canadas Food Directorate

The guiding principles of permitted food additives in Canada

• safety should never be a doubt

• must have useful function

• Must not diminish nutritional value or compensate for improper manufacturing (deceptive)

• Use for another purpose that may be fraudulent

Regulation of Food Additives

Food additives and flavour enhances are added to foods and must be shown in th list of ingredients by the common name of the active ingredient present

Additive Safety

some additives have been banned due to animal and human studies showing toxic o carcinogenic risk

Delaney clause was a provision adopted in the US: mandated that no carcinogenic substance could be entered into foods as additives

Intended use of Additives

1. To maintain of improve safety and freshness: preservatives inhibit or kill pathogens

2. improve or maintain nutritional value: vitamins and minerals are added to many foods to make up for those lacking in a diet

3. Improve taste, texture and appearance: spices, natural and artificial flavours

Types and Functions of additives

1. Flavours: add flavour, (ex. pudding and pie fillings)

2. Emulsifiers: keep ingredients dispersed and dissolve easily (ex. salad dressing, peanut butter)

3. Preservatives: prevent spoilage, prevent changes in colour, flavour, or texture (ex. anti oxidation)

4. Non-Caloric Sweeteners: add sweetness with or without extra calories (ex. sugar, glucose, fructose)

5. Stabilizers and Thickeners: Binders, texturizers (ex. frozen desserts, diary products, cake)

6. pH Control Agents and Acidulates: control acidity and alkalinity preventing spoilage (ex. beverages, desserts, chocolate)

7. Colour Additives off set colour loss and providing colour

8. Anti-caking agents: keep powdered foods free flowing (ex. salt, baking powder)

9. Humectants: retain moisture o replace water (ex. shredded coconut, marshmallows)

10. Nutrients: Promote growth of yeast (ex. breads and other baked goods, beverages)

11. Dough Strengtheners and Conditioners: produce more stable dough (breads, other baked goods)

12. Leavening agents: promote rising of baked goods (ex. baking powder)

13. Firming Agents: maintain crispness and firmness (process fruits and vegetables)

14. Food Enzymes: modify proteins, polysaccharides and fats (ex. cheese, dairy products)

Adulterants

A chemical added to intentionally deceive the consumer - it is illegal

ex. extra virgin olive oil

Unintentionally present as contaminants

Nitrate: used as additives in processed meat products but also present as an environmental pollutant due to fertilizers (inhibited by ascorbate)

Mercury: elemental, inorganic Methyl mercury, fat soluble, binds protein, concentrated in fish

Dioxins: Fat soluble large scale burning of waste - production of iron and steel, backyard burning, household wast, fuel burning, tobacco smoke, electrical power

Unavoidable Residues

Pesticides: herbicides, fungicides, insecticide

Fertilizer: inorganic - absorbed by the plant, organic (manure) - broken down by organisms

Veterinary medicines: therapeutic, prophylactic, growth promotion, tranquilizers

Residue Regulation

Approval required, use is controlled and regulated

approval is based on Toxicity, efficacy, stability

Health Canada: Prairies Farm Rehabilitation Administration and Canadian Food Inspection Agency

Approval specifics:

• purpose

• function

• concentration

• commodity

• withdrawal

• detection

Residue Regulatory Standards

Based on max residue level

MRL is subject to international agreement by Codex Alimentarius

If residue is less than the MRL the product can be sold and it is unlikely to have ill effects on consumer

Antibiotics

Antimicrobial drugs that fight infections caused by bacteria in humans and anitobas

1. kill the bacteria

2. make it hard for bacteria to grow

Do not effect viruses

First one was to cure penicillium notatum

half of the US antibiotic use is for ag and majority is used for growth promotion

Banned to use in feed to prevent low grade animal infections

Antibiotic Resistance

Antibiotic use in animal feed at low levels can stimulate animal appetite and enhance growth of the animal, but bacteria resistance may develop faster

Cross resistance development reduces effectiveness of antibiotics

Anabolic hormone implant

A variety of phytoestrogens naturally in plants, especially the seeds

estrogen levels are similar to humans

Anabolic: B-adrenergic agonists

Mimic epinephrin and epinephrin and muscle control

Has been used in human medicine as bronchodilators for asthma treatment similar to CLENBUTEROL

International athletes are banned for using this since it raises aerobic capacity, oxygen transport and CNS activity

It is no longer use agriculture but ractopamine is

This increases carcass, leanness and dressing percent

National chemical residue monitoring

The Pest Management Regulatory Agency at health Canada registers the use of agriculture chemicals and establishes acceptable residue levels in food by setting maximum residue limits

They applied to both domestic and imported fruits and vegetables

Analyze approximately 10,000 samples every year

Why residue still appear in food?

Illegal use

Negligence

Inadequate withdrawal period

Chemical interactions

Environmental contamination

Compliance requires constant surveillance

How can you minimize your exposure to pesticides ?

Eat a variety of fruits and vegetables to minimize the risk of exposure to a single pesticide

Thoroughly wash all produce, even the ones labelled organic and that you plan to peel

Wash your produce under running water

Dry produce with a clean cloth or towel

Scrub firm fruits and vegetables

Discovered the outer layer of leafy vegetables

Trim, fat and skin from meat, poultry fish

What is antibiotic resistance?

Antibiotic resistance is the ability of bacteria to resist the effects of an antibiotic

It occurs when bacteria changes in a way that reduces the effectiveness of drugs, chemicals, or other agents designed to cure or prevent infections

How do the bacteria become resistance to antibiotics?

1. Some bacteria can neutralize an antibiotic by changing it in a way that makes it harmless (inactivation)

2. Others have learned how to pump an antibiotic back outside of the bacteria before it can do any harm (efflux)

3. Bacteria can change their outer structure, so the antibiotic has no way to attach to the bacteria it is designed to kill (mutation)

How do antibiotics multiply to become drug resistance

1. Binary fusion: a prokaryotic cell copies it's genetic material and then split into two

2. Horizontal gene transfer: movement of genetic material between two organisms of the same generation (not parent to offspring)

3. vertical gene transfer: movement of genetic material from parent to offspring

Why are bacteria becoming resistance to antibiotics?

Overuse and misuse of antibiotics

Repeated use of antibiotics

The frequency of bacterial resistance has increased, reducing the effectiveness of antibiotics

Preventing antibiotic resistance

Tell your healthcare professional, if you are concerned about it

Ask your healthcare professional if there any steps you can take to get relief without taking antibiotics

The prescribed antibiotic, exactly as your healthcare professional tells you

Discard any leftover medication?

Ask about vaccines

Never take an antibiotic for a viral infection

Never pressure, your healthcare professional, to prescribe an antibiotic

Organic foods

Organic food alternatives are produced by traditional farming methods that do not use

• Synthetic pesticides

• Antibiotics or hormones

• Ingredients produced by biotechnology

• Sewage sludge

• Genetically engineered ingredients

Regulation of organic food in Canada

Things like cannabis plants their cultivation cosmetics, pet food and natural health products are outside of the scope of the Canada organic regimen overseen by the CFIA. They cannot be certified under the Canada Organic Regime and cannot use the Canada Organic Logo

In Canada organic foods are under Safe Food for Canadians Regulations (SFCR)

Conformity Verification Bodies (CVBs) designated by the CFIA