Food Safety and Health Keeping food and us safe!

Food Safety We have the safest food supply in the world! We have the safest food supply in the world! Don’t let anyone tell you otherwise!Don’t let anyone tell you otherwise! Wholesomeness Wholesomeness The quality of being beneficial and generally good for youThe quality of being beneficial and generally good for you Contamination Contamination Being impure or unfit because of unwholesome or undesirable elementsBeing impure or unfit because of unwholesome or undesirable elements Microbes in food not necessarily bad, but it is no longer pure Microbes in food not necessarily bad, but it is no longer pure Baked apples accidently mixed with peach juiceBaked apples accidently mixed with peach juice

Types of Contamination Physical Contaminates Physical Contaminates Metal shavings or small pieces of glassMetal shavings or small pieces of glass Don’t spoil food, but cause injuryDon’t spoil food, but cause injury Others – packaging materials, insects, or rodent droppingsOthers – packaging materials, insects, or rodent droppings Insects and rodents are extremely dangerousInsects and rodents are extremely dangerous Approx 10% of grain crops are destroyed by insects each year Approx 10% of grain crops are destroyed by insects each year Can infect food at any stage – from growth to consumption Can infect food at any stage – from growth to consumption

Types of Contamination Chemical Contamination Chemical Contamination A double edge swordA double edge sword If we try to contain insects and rodents, we tend to contaminate chemically If we try to contain insects and rodents, we tend to contaminate chemically Insecticides and HerbicidesInsecticides and Herbicides If not washed off, will enter food supply and cause illness If not washed off, will enter food supply and cause illness Wash fruits and vegetables Wash fruits and vegetables WaterWater Excellent solvent Excellent solvent Poison will dissolve and pollute water Poison will dissolve and pollute water

Chemical Contamination Lead Lead Caused by leaded gas fumes landing on cropsCaused by leaded gas fumes landing on crops Also from lead solder on tin canAlso from lead solder on tin can Not as common as once was because lead has been removed from useNot as common as once was because lead has been removed from use

Microbial Contamination Change the food’s appearance, texture, flavor, or odor Change the food’s appearance, texture, flavor, or odor Considered spoiled when that happens Considered spoiled when that happens Makes it unfit to eat Makes it unfit to eat Mostly bacteria Mostly bacteria This is food borne illness This is food borne illness

Bacteria in food

Food Borne Illness

Botulism Approximately 100 cases per year Approximately 100 cases per year Food poisoning Food poisoning Toxin of Clostridium botulinum Toxin of Clostridium botulinum Source – Veg, meats, fruits through soil or dust Source – Veg, meats, fruits through soil or dust Prevention- Heating and rapid cooling of food Prevention- Heating and rapid cooling of food Same thing as Botox injections Same thing as Botox injections

Clostridium botulinum

Campylobacter jejun/coli Onset – 2-5 days Onset – 2-5 days Symptoms – Diarrhea, stomach pain, fever, nausea, and vomiting Symptoms – Diarrhea, stomach pain, fever, nausea, and vomiting Source – Infected animals (chicken or raw milk) Source – Infected animals (chicken or raw milk) Prevention – Cook chicken, avoid cross contaminated pasteurized milk Prevention – Cook chicken, avoid cross contaminated pasteurized milk

Cholera (Vibrio cholerae) Onset – 2-3 days Onset – 2-3 days Symptoms – Profuse watery stool, vomiting, dehydration, often fatal if untreated Symptoms – Profuse watery stool, vomiting, dehydration, often fatal if untreated Sources – Raw or uncooked seafood from human feces in water Sources – Raw or uncooked seafood from human feces in water Prevention – Cook seafood thoroughly, general sanitation Prevention – Cook seafood thoroughly, general sanitation

Clostridium perfringens Onset – 8-22 hours Onset – 8-22 hours Symptoms – Diarrhea, cramps Symptoms – Diarrhea, cramps Cooked meat and poultry through soil and raw foods Cooked meat and poultry through soil and raw foods Also caused by holding food for long period of times with heat lamps Also caused by holding food for long period of times with heat lamps Fast food several years agoFast food several years ago Thoroughly heat and rapid cool food Thoroughly heat and rapid cool food

Listeriosis (Listeria monosytogenes) Approximately 2500 illnesses and 500 deaths in US annually Approximately 2500 illnesses and 500 deaths in US annually Most deadly food borne illness Most deadly food borne illness Onset 3 days to 2 weeks Onset 3 days to 2 weeks Symptoms – Meningitis Symptoms – Meningitis Cold cuts, undercooked meats, precooked foods that don’t get reheated Cold cuts, undercooked meats, precooked foods that don’t get reheated Prevention – Cook foods and proper sanitation Prevention – Cook foods and proper sanitation

Listeria

E. Coli (Escherichia coli) Onset hrs Only needs a small amount of bacteria to cause illness 0157:H7 is the only deadly form Symptoms – Watery bloody stools, cramps, fever dysentery, will also attack kidneys Raw/uncooked foods Prevention – Cooks food, general sanitation

Salmonellosis (Salmonella) Onset 1-5 days Symptoms – Diarrhea, abdominal pain, chills, fever, vomiting, dehydration Source – Raw/uncooked eggs, raw milk, meat, poultry Prevention – Cook eggs, meats and poultry thoroughly

Staphlococcal (Staphylococcus aureus) 1-6 hr onset Symptoms – Nausea, vomiting, diarrhea, cramps Sources – Ham, poultry, cream filled pastries, whipped butter, cheese Prevention – Proper heating and rapid cooling of foods

Staphlococcal (Staphylococcus aureus)

Yersiniosis (Yersinia enterocolitica) Onset – 3-7 days Symptoms – Diarrhea, pains mimicking appendicitis, fever, vomiting Sources – Raw or uncooked pork and beef, tofu packed in spring water Prevention – cook meats thoroughly, chlorinate water Yersinia pestos – Black Death Plague

Trichinosis (Trichinella spiralis) Onset – 8–15 days Symptoms – Muscle pain, swollen eyelids, fever, sometimes death Sources – Raw uncooked pork or meat of carnivorous animals (bears) Prevention – Thoroughly cook meat and freezing pork

HACCP Hazard Analysis and Critical Control Points Food safety program used to evaluate every step and procedure in the food production process Hazards include: Microbes, toxins, chemicals and foreign objects A control point is anything where a hazard could be removed, prevented or minimized

HACCP Program Determine hazards Flowchart of procedure Set standards for each point Monitor control points Correct problems Keep records Verification

Government Regulation Two main government organizations FDA – Food and Drug Administration USDA – US Department of Agriculture Develop acceptable standards and limits for food Chilling after cooking should be 0˚C within 1 hour

Food and Drug Administration Handles legal drugs, cosmetics and food products Responsible for the public health

US Department of Agricutlure Handles the inspection of food producers Ensures wholesomeness of the foods we eat

Food Safety