FOOD SAFETY Food science & Technology 140

What is food safety?

Potential health risks from food consumption

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns –hormone residues (growth promoters)

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns –hormone residues (growth promoters) –animal drugs (antibiotics)

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns –hormone residues (growth promoters) –animal drugs (antibiotics) –chemical residues (pesticides)

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns –hormone residues (growth promoters) –animal drugs (antibiotics) –chemical residues (pesticides) –preservatives

What is food safety? Potential health risks from food consumption –microbiological, viral and parasitic concerns –hormone residues (growth promoters) –animal drugs (antibiotics) –chemical residues (pesticides) –preservatives –bioengineered foods

Americans have the safest food supply in the world Food industry highly regulated Inspections at: –Antemortem (before death) –Postmortem (after death) –Further processing –Facilities –Stores –Restaurant kitchens

Americans have the safest food supply in the world Inspections performed by: –Federal agencies –State agencies –Local agencies

Meat Industry Examples Federal Agencies

Meat Industry Examples Federal Agencies –Food Safety and Inspection Service (FSIS)

Meat Industry Examples Federal Agencies –Food Safety and Inspection Service (FSIS) –Animal, Plant, and Health Inspection Service (APHIS

Meat Industry Examples Federal Agencies –Food Safety and Inspection Service (FSIS) –Animal, Plant, and Health Inspection Service (APHIS) –Grain Inspection, Packers and Stockyard Administration (GIPSA)

Meat Industry Examples Federal Agencies –Food Safety and Inspection Service (FSIS) –Animal, Plant, and Health Inspection Service (APHIS) –Grain Inspection, Packers and Stockyard Administration (GIPSA) –Agricultural Marketing Service (AMS)

Meat Industry Examples Federal Agencies –Food and Nutrition Service (FNS)

Meat Industry Examples Federal Agencies –Food and Nutrition Service (FNS) –Occupational Safety and Health Administration

Meat Industry Examples Federal Agencies –Food and Nutrition Service (FNS) –Occupational Safety and Health Administration (OSHA) –Food and Drug Administration (FDA)

Meat Industry Examples Federal Agencies –Food and Nutrition Service (FNS) –Occupational Safety and Health Administration (OSHA) –Food and Drug Administration (FDA) –Consumer Product Safety Commission (CPSC)

Meat Industry Examples Federal Agencies –Food and Nutrition Service (FNS) –Occupational Safety and Health Administration (OSHA) –Food and Drug Administration (FDA) –Consumer Product Safety Commission (CPSC) –Environmental Protection Agency (EPA)

Meat Industry Examples State Agencies –Department of Agriculture –Department of Health

Meat Industry Examples Local Agencies –City or county health inspections (health departments

Food Safety Regulation Food Safety is everyone’s responsibility

Food Safety Regulation Food Safety is everyone’s responsibility HACCP is current food regulation program

Food Safety Programs HACCP H: Hazard A: Analysis C: Critical C: Control P: Point

HACCP Plans Assemble HACCP team Describe the food and the method of distribution Identify the intended use and consumers of the food Develop a flow diagram which describes the process Verify the flow diagram

HACCP Program Principles 1Conduct a hazard analysis Biological hazard: Ex. Bacteria Chemical hazard: Ex. Nitrite toxicity Physical hazard: Ex. Metal

HACCP Program Principles 1Conduct a hazard analysis 2Identify the Critical Control Points (CCP) in the process Ex. Endpoint temperature

HACCP Program Principles 1Conduct a hazard analysis 2Identify the Critical Control Points (CCP) in the process Ex. Endpoint temperature 3Establish limits for preventative measures associated with each CCP Ex. Reach temperature of 140 o F

HACCP Program Principles 3 Establish limits for preventative measures associated with each CCP 4 Establish CCP monitoring requirements EX. thermometer 5 Establish corrective action to be taken when monitoring indicates a critical limit deviation

HACCP Program Principles 6 Establish effective record keeping procedures that document the HACCP system 7 Establish procedures for verification that the HACCP system is working

Pathogenic Bacteria Concerns Food poisoning: Food infection:

Pathogenic Bacteria Concerns Food poisoning: illness caused by the ingestion of toxins Food infection: ingestion of pathogenic organisms that grow and cause illness

Microbiological Concerns Clostridium botulinum: food poisoning; botulism; low acid foods, anaerobic, sodium nitrite helps control

Microbiological Concerns Clostridium botulinum: food poisoning, botulism, low acid foods, anaerobic, sodium nitrite helps control Staphylococcus aureus: food poisoning, faculative, food handling problem, proper temperature helps control

Microbiological Concerns Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination

Microbiological Concerns Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination Clostridium perfringens: anaerobic, produces an enterotoxin, ‘cafeteria germ’, keep food >140 o F

Microbiological Concerns Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination

Microbiological Concerns Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination Listeria monocytogenes: grows at refrigerated temperatures; pregnant women, young & elderly at greatest risk; proper cleaning & cooking, zero tolerance

Microbiological Concerns Escherichia coli (0157:H7): young, elderly & immune compromised at greatest risk; HUS - hemolytic uremic syndrome; cook well done

Cause of Bacterial Food-borne Illness*

Improper holding temperature - 63% Poor personal hygiene - 28% Contaminated equipment - 23% Inadequate cooking - 21% Food from unsafe source - 12% Other - 20% *Totals exceed 100% because multiple factors may be involved

Sources of Bacterial Food-borne Illness Food service establishments - 77% Private home - 20% Food Processor - 3%

What can we do to prevent food-borne illness? Food safety is everyone,s responsibility –Producers –Processors –Consumers

What can we do to prevent food-borne illness? Food safety is everyone’s responsibility –Producers Sanitation Feed modifications Vaccines

What can we do to prevent food-borne illness? Food safety is everyone,s responsibility –Producers –Processors

What is the industry doing to control pathogens? Traditional interventions included: Refrigeration Blast freezing Water chilling Vacuum packaging

What is the industry doing to control pathogens? Steam Vacuuming: removes visible and invisible contaminants; spot treatment;highly effective, water and energy intensive Hot-Water Washing: hot water ( o F) shower cabinets Organic Acid Washes: hot solution (> 140 o F) of 2% lactic or acetic; misted onto carcasses; highly effective Ozone Treatment: good as wash and water treatment

What is the industry doing to control pathogens? Steam Pasteurization: whole carcass treatment; brings surface to about 200 o F; extremely effective; expensive and water and energy intensive Acidified Chlorite (Poultry): controls Salmonella and others

What is the industry doing to control pathogens? Carcass/Product Washing: acetic, lactic and gluconic acids; chlorine,hydrogen peroxide – cheap but corrodes pipes Modified Atmosphere Packaging: gas mixtures of oxygen, carbon dioxide and nitrogen

What is the industry doing to control pathogens? Ingredient Technology: –Probiotics: “good” bacteria used as ingredient; Ex. Fermented sausages, Lactobacillus decreases pH and controls pathogens –Activated Lactoferrin: provides suckling mammals anti-pathogenic protection; prevents pathogen from attaching to host; very effective; active for 45 days

What is the industry doing to control pathogens? Ingredient Technology: –Acidified sodium chlorite (ASC): approved for many foods; trade name is Sanova; mixture of citric acid and sodium –Cetylpridinium chloride: trade name Cecure; effective for broad range of pathogens; effective for many foods; not approved by USDA or FDA for foods; common in mouthwashes and throat lozenges

What is the industry doing to control pathogens? Irradiation: –“Electronically Pasteurized” –Costly –Consumer resistance –3 types: Gamma Ray Electron-Beam X-Ray

What is the industry doing to control pathogens? Intervention process are not a substitute for Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) Compatible with HACCP programs Many plants use several interventions as “hurdles” to control pathogens “Control” is more realistic than “Eliminate”

What can we do to prevent food-borne illness? Food safety is everyone,s responsibility –Producers –Processors –Consumers

What can we do to prevent food-borne illness? Keep food HOT –cook thoroughly –hold food at o F –reheat thoroughly –never leave food out for more than 2 hours

What can we do to prevent food-borne illness? Keep food COLD –refrigerate at 40 o F or lower –thaw food in refrigerator

What can we do to prevent food-borne illness? Keep food CLEAN –thoroughly clean equipment, utensils and person –follow “sell by” and “use by” dates

What can we do to prevent food-borne illness? Do not CROSS CONTAMINATE

Hormone and Drug Residues No unacceptable levels of residues in meat supply

Additional Reading

Summary U.S. has a very safe food supply Food industry is very regulated HACCP is food safety regulatory program Science based decisions Food safety is everyone’s concern