Sports Nutrition Lesson 14 - Food Safety

Food Safety Commercial Processing can change food from nutritious to less than nutritious. It can also introduce bacteria. Food can also be processed at home.

Food Safety Like commercial processing, home processing can result in the loss of quality and nutrients. To preserve the quality of food processed at home, consider the following: -Keep most fruits refrigerated to prevent enzymatic destruction of nutrients.

Food Safety -keep frozen foods in the freezer until ready for preparation -buy milk in cardboard or opaque plastic containers to prevent light from destroying the B Vitamin riboflavin -For the same reason keep most grain products stored in opaque containers or dark cupboards

Food Safety

/ htm -steam or microwave vegetables in very little water to prevent the loss of water-soluble vitamins and some minerals TIP - do not use plastic wrap, plastic containers, or styrofoam when microwaving

Food Safety healthy/microwaving-food-in-plastic-dangerous- or-not -avoid cooking with high temperatures, and prolonged cooking of foods, particularly in how water, this leads to the loss of water soluble vitamins

Food Safety -Consider this Research indicates prolonged, high- temperature cooking, such as when French fries and other starchy foods are fried or baked at high temperatures (over 250 degrees F.) they may produce acrylamide, a cancer causing agent

Food Safety -food avoid grilling or broiling foods, especially meats, over open flames on a daily basis. Charring may lead to the formation of heterocyclic amines - a known carcinogen

Food Safety grilling

Food Safety Food Poisoning One of the major problems associated with home food processing is the foodborne bacteria. One type causes food spoilage which probably doesn’t make you sick.

Food Safety The other type doesn’t spoil food, but does make you sick.

Food Safety The following is a list of bacteria that cause foodborne illness. Research each and find out how and why each makes you ill. What symptoms does each produce, and what can be done to avoid becoming ill.

Food Safety One way that the number of incidences of food poisoning may be reduced with new practices. One of these practices is irradiation. This is a process whereby food products are subjected to powerful gamma rays from ionizing radiation.

Food Safety Not only does irradiation reduce the number of cases of foodborne illness, it extends shelf life by delaying ripening, inhibiting spoilage, and minimizing contamination, all this without compromising nutritional or taste qualities.

Food Safety General Food Safety Practices. 1. Wash hands thoroughly and often, before and during food preparation.

Food Safety 2. Treat all raw meat, poultry, fish, seafood and eggs as if it were contaminated. -When shopping buy these things last and keep them in separate bags. -Do not rinse meat in the sink. It just contaminated the sink. -Use a separate area and cutting board.

Food Safety 3. Wash all fruits and vegetables with running water before eating or preparing them, even in you are going to cook them.

Food Safety 4. Clean all food preparation utensils with hot soapy water. Microwave sponges for about seconds to help kill bacteria. 5. Do not use cans of food that are dented or bulging.

Food Safety Do not use a can that has been leaking.

Food Safety 6. Cook all meat, poultry, seafood and eggs to the correct internal temperature. CHECK THIS WITH A THERMOMETER!

Food Safety 7. Do not eat raw shellfish. 8. Cook and refrigerate or freeze cooked foods correctly. 9. Use leftovers within a few days.

Food Safety When we Fooducate foods, sometimes they are downgraded because of controversial additives. The FDA classifies a Food Additive as any substance added directly to food. There are more than 40 different purposes for the additives.

Food Safety

The 4 most common purposes are to : -add flavor -to enhance color -to improve texture -to preserve the food

Food Safety In order to be used food additives must meet the GRAS conditions. Generally Recognized As Safe

Food Safety Fooducate foods until you find one that says something about controversial additives. Use the website on the previous slide and research why it is not recommended. Explain in paragraph form.