Chapter 17 - Food Safety (Ver 2.0)

Chapter 17: Food Safety

Key Concepts

• Definition and issues of foodborne illness and toxicity.

• Major types and causes of food contamination, common pathogens.

• Organizations regulating food safety in the U.S.

• Techniques for food preservation: pasteurization, irradiation, packaging.

• Consumer techniques to avoid foodborne illness: safe food handling and selecting safer food.

Foodborne Illness

• Also known as "food poisoning," caused by pathogens or toxins in food.

• Contamination can occur during harvesting, processing, packaging, and distribution.

Types of Foodborne Illnesses

• Infections from bacteria, viruses, fungi; Intoxication from natural toxins or chemicals.

• Symptoms: diarrhea, nausea, abdominal pain, with severe cases leading to bloody stools and fever.

Growth Conditions for Microorganisms

• Favorable conditions include specific temperatures (40-140°F), time in danger zones, moisture, oxygen levels, acidity (pH), and nutrient content.

Contamination Sources

• Comes from humans, animal feces, poor handling, packaging, and environmental factors.

Risks

• Increased by central food processing, global systems, trends favoring raw foods, and susceptible populations (e.g., elderly, pregnant women).

Pathogens

• Bacterial: Salmonella (raw meats, eggs), Listeria (dairy), E. coli (undercooked beef), etc.

• Viral: Hepatitis A (raw shellfish), Norovirus (ready-to-eat foods).

• Parasitic: Cryptosporidium, Giardia lamblia.

• Fungal: Aflatoxins from molds.

• Chemical: Pesticides, heavy metals.

Safety and Regulations

• Key organizations: CDC, FDA, USDA, EPA monitor outbreaks, food safety laws, and chemical use.

Food Preservation Techniques

• Methods include traditional (curing, pickling) and modern techniques (pasteurization, irradiation).

Behaviors to Reduce Foodborne Illness

• Safe shopping, food storage, hand washing, preventing cross-contamination, cooking to appropriate temperatures.