Chapter 13 How Safe is Our Food Supply?

Copyright 2010, John Wiley & Sons, Inc. Food Safety Speak Food-borne illness: any illness that is related to the consumption of food or contaminants or toxins in food Pathogens: microorganisms that can cause disease Toxins: substances that can cause harm at some level of exposure Cross-contamination: the transfer of one contaminant from one food, piece of equipment or person to another Threshold effect: up to a certain point, many microorganisms do not cause harm. After reaching their threshold, however, they can cause food-borne illness. FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer Copyright 2010, John Wiley & Sons, Inc. 2

Copyright 2010, John Wiley & Sons, Inc. Food Safety Speak FATTOM: an acronym used to remember the factors that contribute to microbial growth. Standards of Identity: define exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product. Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling Copyright 2010, John Wiley & Sons, Inc. 3

Copyright 2010, John Wiley & Sons, Inc. Food Safety Speak GRAS: generally recognized as safe. GRAS substances are those whose use is generally recognized as safe based on extensive use in food prior to1958. Delaney Clause: The 1958 Food Additives Amendment included the Delaney Clause, designed to protect the public from additives found to be carcinogenic. Copyright 2010, John Wiley & Sons, Inc. 4

Copyright 2010, John Wiley & Sons, Inc. Food Safety Agencies Copyright 2010, John Wiley & Sons, Inc. 5

Copyright 2010, John Wiley & Sons, Inc. Food Safety Agencies Copyright 2010, John Wiley & Sons, Inc. 6

Copyright 2010, John Wiley & Sons, Inc. Food Safety Agencies Copyright 2010, John Wiley & Sons, Inc. 7

Food Safety from Farm to Table Processing Harvesting Transportation Copyright 2010, John Wiley & Sons, Inc. 8

Food Safety from Farm to Table Retail food or restaurant Home Copyright 2010, John Wiley & Sons, Inc. 9

The Seven Steps of HACCP: Hazard Analysis Critical Control Points Eggs are shelled in a large container and mixed Heated to kill the bacteria “Salmonella” in a chamber Refrigerated or frozen after heating Check the growth of Salmonella after heating The growth as bacterial colonies indicates the presence of Salmonella Copyright 2010, John Wiley & Sons, Inc. 10

The Seven Steps of HACCP: Hazard Analysis Critical Control Points Discard the whole batch Keep record by testing date, batch number, temperature and time for heating to kill the bacteria Use in cooking Copyright 2010, John Wiley & Sons, Inc. 11

How Viruses Make Us Sick Copyright 2010, John Wiley & Sons, Inc. 12

FATTOM: What Bacteria Need to Grow Copyright 2010, John Wiley & Sons, Inc. 13

Copyright 2010, John Wiley & Sons, Inc. Aflatoxin and Cancer Filamentous growth by mold Aspergillus flavus Mold toxin – aflatoxin causes Liver cancer Copyright 2010, John Wiley & Sons, Inc. 14

Copyright 2010, John Wiley & Sons, Inc. Summary of Bacteria, Viruses and Parasites that Cause Food-Borne Illness Copyright 2010, John Wiley & Sons, Inc. 15

Copyright 2010, John Wiley & Sons, Inc. Summary of Bacteria, Viruses and Parasites that Cause Food-Borne Illness Copyright 2010, John Wiley & Sons, Inc. 16

Copyright 2010, John Wiley & Sons, Inc. Safe Shopping Choices Copyright 2010, John Wiley & Sons, Inc. 17

Visualizing Safe Food Handling Copyright 2010, John Wiley & Sons, Inc. 18

Visualizing Safe Food Handling Properly refrigerate the food items – Cooked and uncooked Copyright 2010, John Wiley & Sons, Inc. 19

Inviting Bacteria to a Picnic Looks great—lots of food and people together on a warm, sunny day. Most people see lunch, but those concerned with food-borne illness see trouble. If a food is contaminated with pathogenic bacteria, it won’t take long before enough bacteria are present to cause food-borne illness. The number of bacterial cells doubles each time the cells divide, resulting in an exponential growth curve like the one shown here. If 10 bacterial cells contaminate the egg salad during preparation and then it sits in the warm sun for 4 hours, during which time the cells divide every 20 minutes, there will be 40,960 bacterial cells in the salad when you scoop a portion of it onto your plate. Limiting bacterial growth is a consideration any time food must be carried out of the home. Any food that is transported should be kept cold. Lunches should be transported to and from work or school in a cooler or an insulated bag and refrigerated upon arrival. Perishable foods that are brought home from work or school uneaten should be thrown out and not saved for another day. What foods would be the safest to include in lunch boxes and serve at picnics? Why? Copyright 2010, John Wiley & Sons, Inc. 20

Contamination Through the Food Chain Copyright 2010, John Wiley & Sons, Inc. 21

Copyright 2010, John Wiley & Sons, Inc. Pesticides: Benefits Benefits: Pesticides increase crop yields. Plant foods can look more appealing if pest damage is minimized. Risks: Pesticide residues remain on produce. Pesticides can contaminate water supplies. Copyright 2010, John Wiley & Sons, Inc. 22

Pesticides: Reducing the Need Integrated pest management combines chemical and nonchemical methods. Use of natural toxins that occur in plants, including genetic engineering Organic techniques based on biological methods which avoid the use of chemicals Copyright 2010, John Wiley & Sons, Inc. 23

Copyright 2010, John Wiley & Sons, Inc. Organic Food Labels Copyright 2010, John Wiley & Sons, Inc. 24

Food Processing and Packaging There are many methods for processing food for preservation. Some of the methods include: Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging Copyright 2010, John Wiley & Sons, Inc. 25

Copyright 2010, John Wiley & Sons, Inc. Irradiated Food Copyright 2010, John Wiley & Sons, Inc. 26

Copyright 2010, John Wiley & Sons, Inc. Food Additives Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color Copyright 2010, John Wiley & Sons, Inc. 27

Copyright 2010, John Wiley & Sons, Inc. Common Food Additives Copyright 2010, John Wiley & Sons, Inc. 28

Copyright 2010, John Wiley & Sons, Inc. Common Food Additives Copyright 2010, John Wiley & Sons, Inc. 29

Copyright 2010, John Wiley & Sons, Inc. Bioengineering Copyright 2010, John Wiley & Sons, Inc. 30

Potential for Biotechnology A protein “Bt toxin” is harmful for certain insects but safe to humans and animals. The Bt toxin gene Is introduced in corn plant and cropped these plants for safe corn Genetically engineered Papaya crops were Raised to protect from papaya ring-spot virus Increased source of vitamin A by genetically modified Golden rice Copyright 2010, John Wiley & Sons, Inc. 31

Copyright 2010, John Wiley & Sons, Inc. End of Chapter 13 Copyright 2010 John Wiley & Sons, Inc. All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein. . Copyright 2010, John Wiley & Sons, Inc. 32