© 2011 Pearson Education, Inc. 15 Food Safety and Technology: Impact on Consumers

© 2011 Pearson Education, Inc. Food-Borne Illness Symptom or illness from food or water that contains an infectious agent or toxic substance Commonly called food poisoning 76 million reported cases each year Over half unknown or unreported

© 2011 Pearson Education, Inc. People at Risk Developing fetuses, infants, and young children, whose immune systems are still immature The very old and the frail elderly People with chronic illnesses (diabetes) People with acquired immunodeficiency syndrome (AIDS) People who are receiving immune-system- suppressing drugs (transplant recipients and cancer patients)

© 2011 Pearson Education, Inc. Government Regulators Multiple government agencies are involved in ensuring the safety and quality of the food supply: U.S. Department of Agriculture (USDA) U.S. Food and Drug Administration (FDA) Centers for Disease Control and Prevention (CDC) U.S. Environmental Protection Agency (EPA)

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Public Health Issue More foods are mass-produced Combination of ingredients from a much greater number of sources Contamination can be difficult to trace Federal oversight has decreased

© 2011 Pearson Education, Inc. Causes of Food-Borne Illnesses Food infections: consumption of food containing living microorganisms Food intoxications: consuming food in which microbes have secreted poisonous substances called toxins

© 2011 Pearson Education, Inc. Microbes Contaminate Food Bacteria and viruses are the most common microbes causing food-borne illnesses Most common bacterial contaminants: Campylobacter jejuni Salmonella Viruses: hepatitis A and E, rotaviruses ABC Video E. Coli at Home

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Microbes Contaminate Food Helminths, commonly called worms, include tapeworms, flukes, roundworms Parasite: benefits from and harms its host (Giardia) Fungi: plant-like spore-forming organisms (yeasts and molds) Prion: self-replicating protein particle that causes mad cow disease or bovine spongiform encephalopathy (BSE)

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Microbes Release Toxins Toxins are responsible for illnesses Neurotoxins damage the nervous system, cause paralysis Clostridium botulinum: found in bulging cans, foods improperly canned at home, raw honey Enterotoxins target the gastrointestinal system, cause severe diarrhea and vomiting Mycotoxins are secreted by fungi

© 2011 Pearson Education, Inc. Toxins Without Microbes Poisonous mushrooms Marine toxins Solanine (greening process in potatoes)

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Body Defense Mechanisms Antimicrobial enzymes in saliva Hydrochloric acid in the stomach Vomiting or diarrhea to expel the offender Activate immune system: white blood cells To diagnose a food-borne illness: obtain and culture a specimen Keep the person hydrated and comfortable

© 2011 Pearson Education, Inc. Microbes Multiply in Foods Temperature: 40−140°F (4−60°C) is known as the “danger zone” Humidity Acidity Oxygen content

© 2011 Pearson Education, Inc. Preventing Food-Borne Illness When preparing foods at home, be sure to: 1.Wash hands and kitchen surfaces often 2.Separate foods to prevent cross-contamination 3.Chill foods to prevent microbes from growing 4.Cook foods to their proper temperature

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Preventing Food-Borne Illness Standard rule for storing leftovers: 2 hours/2 inches/4 days Foods should be cooked thoroughly Food should be thawed in the refrigerator When traveling: avoid raw foods, choose bottled water without ice

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Preserving Food Natural methods Salting Sugaring Drying Smoking Cooling

© 2011 Pearson Education, Inc. Preserving Food More modern techniques include: Industrial canning Packaging techniques (aseptic) Preservatives (antioxidants, mold inhibitors, sulfites, nitrites, nitrates) Irradiation Genetic modification

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Food Additives Natural or synthetic Flavoring agents Colorings Nutrients Improve texture or moisture content

© 2011 Pearson Education, Inc. Food Additives Flavoring agents: essential oils, extracts, or spices Flavor enhancers: do not have flavor of their own Examples include maltol and MSG

© 2011 Pearson Education, Inc. Food Additives Food colorings Natural colorings beet juice (red color), beta- carotene (yellow), caramel (brown) Tartrazine (FD&C yellow #5) causes an allergic reaction in some people, and its use must be indicated on the product packaging

© 2011 Pearson Education, Inc. Food Additives Vitamins and other nutrients: Vitamins E and C (ascorbic acid): antioxidant Iodine (table salt) helps to decrease goiter Vitamin D and calcium for bone health Folate (breads, cereals) to decrease neural tube defects during fetal development

© 2011 Pearson Education, Inc. Food Additives Texturizers, stabilizers, or emulsifiers to improve the texture of foods Thickening agents Humectants maintain correct moisture levels Desiccants prevent moisture absorption from the air

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Safety of Food Additives Delaney Clause Generally Recognized as Safe (GRAS) list Adverse Reaction Monitoring System (ARMS)

© 2011 Pearson Education, Inc. Food Residues Food residues: chemicals that remain in foods despite cleaning and processing Persistent organic pollutants (POPs): chemicals released into the atmosphere from industry, agriculture, automobiles Mercury and lead: neurotoxins Industrial pollutants

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Pesticides Pesticides: protect against weeds, insects, fungi; increase crop yields Insecticides, herbicides, fungicides Can be natural or synthetic Remain on foods, causing health risk Children: especially sensitive to pesticides EPA controls use of pesticides

© 2011 Pearson Education, Inc. Growth Hormones Recombinant bovine growth hormone (rBGH): genetically engineered growth hormone given to cows Increases muscle mass; decreases fat Increases milk output Causes mastitis in cows, resulting in increased antibiotic use in the cows Antibiotic-resistant bacterial strain: methicillin- resistant Staphylococcus aureus (MRSA)

© 2011 Pearson Education, Inc. Organic Foods Food grown without synthetic pesticides Standards regulated by USDA May have higher nutrient content Insufficient evidence to support the claim that organic foods are more nutritious than non- organic foods

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