1. Food Safety and Technology
Welcome to
Week 3 Day 2b
Chapter 13
Food Safety and Technology
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2. Objectives for Chapter 13
Name the pathogens that cause foodborne illness.
Identify the four Cs that can prevent foodborne illness.
Discuss how the food supply is protected in the United States.
Explain the role that food additives play in food production.
Explain what are toxins and chemical agents in the food supply.
Explain how food can play a role in bioterrorism.
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3. What Causes Foodborne Illness?
United States enjoys one of safest food supplies in world
Millions still suffer annually from foodborne illness
About 325,000 hospitalizations and 5,200 deaths
Food safety practices and guidelines established to ensure safety of foods
Several government agencies work together to ensure safety of foods from farm to table
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4. What Causes Foodborne Illness?
Foodborne illnesses are often caused by pathogens
Can be spread by fecal-to-oral transmission
Viruses require living host to survive
Examples: Norovirus, hepatitis A
Bacteria flourish on living and nonliving surfaces.
Some are beneficial: make vitamin K and biotin in intestines, used to make yogurt and cheese
Others can cause food spoilage and illness
Most common: Campylobacter, E. coli, Salmonella
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5. What Causes Foodborne Illness?
Parasites: microscopic organisms that take nourishment from hosts
Found in food and water, often transmitted by fecal-oral route
Prions are an extremely rare but deadly infectious agent
Bovine spongiform ecephalopathy (BSE): mad cow disease
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6. What Causes Foodborne Illness?
Chemical agents and toxins can also cause illness
Naturally occurring toxins include poisonous mushrooms and some fish
Pesticides added to foods also cause foodborne illness
Some people are at higher risk for foodborne illness
Older adults, young children, and those with compromised immune systems are more susceptible to ill effects
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7. Table 13.1
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8. Table 13.1 (Continued)
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9. Table 13.1 (Continued)
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10. Table 13.1 (Continued)
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11. Table 13.1 (Continued)
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12. Table 13.1 (Continued)
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13. What Can You Do to Prevent Foodborne Illness?
Bacteria thrive when these conditions exist:
Adequate nutrients
Moisture
Change in pH
Correct temperature
Time
Practice "4 Cs" of food safety:
Cleaning
Combating contamination
Cooking
Chilling
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14. A Bulk Recipe for Bacteria
Figure 13.1
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15. Fight BAC!
Figure 13.2
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16. What Can You Do to Prevent Foodborne Illness?
Clean your hands and produce
Hands: hot soapy water with agitation for 20 seconds
Sanitize cutting boards, sponges
Wash fruits and vegetables under cold running water, scrub firm skins with vegetable brush
Combat cross-contamination
Keep raw meat, poultry, fish separate from other foods during preparation, storage, transport
Don't use meat marinades as serving sauce
Use separate knives and cutting boards, clean dish towels
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17. The Do's and Don'ts of Cross-Contamination
Figure 13.3
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18. What Can You Do to Prevent Foodborne Illness?
Cook foods thoroughly
Raw meats, poultry, fish can cause illness
Color not reliable indicator
Meat may look brown but be undercooked
Cooked chicken may still look pink
For safety, measure internal temperature
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19. Food Thermometers
Figure 13.5
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20. Table 13.2
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21. What Can You Do to Prevent Foodborne Illness?
Chill foods at a low enough temperature
Bacteria multiply rapidly in the "danger zone" between 40ºF and 140ºF
Keep hot foods hot: above 140ºF
Keep cold foods below 40ºF: perishables shouldn't be left out more than two hours
Keep leftovers no more than four days in refrigerator, raw meats two days
Freezer temperature: at or below 0ºF
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22. The Danger Zone
Figure 13.6
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23. Practical Nutrition Tips Video: Food Safety: Picnics
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24. Table 13.3
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25. Table 13.3 (Continued)
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26. Table 13.3 (Continued)
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27. Secrets of Food Safety: Tips to Follow at the Supermarket
Discussion Questions
How does the saying "what you don't know might hurt you" apply to shopping for food?
In which part of the supermarket should you begin shopping for food and why?
What are three practices to follow to ensure that you are shopping for food in a safe manner?
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28. Who Protects Your Food and How Do They Do It?
Several government agencies police the food supply
Food Safety Initiative (FSI): joint effort of agencies has caused decline in foodborne illness
Hazard Analysis and Critical Control Points (HACCP)
Food safety program of FDA and USDA
Farm-to-table continuum: visual tool showing food safeguards from farmer to consumer
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29. Table 13.4
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30. The Farm-to-Table Continuum
Figure 13.7
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31. Who Protects Your Food and How Do They Do It?
Food manufacturers use preservation techniques to destroy contaminants
Pasteurization: heating liquids, food at high enough temperatures to destroy foodborne pathogens
Examples: milk, dairy foods, most juices
Canning: heating food at high temperature to kill bacteria, packing food in airtight container
Clostridium botulinum spores can survive in environments without air
Very rare cases of botulism usually occur from home canning
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32. Who Protects Your Food and How Do They Do It?
Modified atmosphere packaging (MAP): reducing oxygen inside packages of fruits/vegetables
High-pressure processing (HPP): high pressure pulses destroy microorganisms
Irradiation
Food subjected to radiant energy source without causing harmful chemical changes
Kills bacteria but not viruses
Irradiated food must be labeled and have "radura" logo
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33. The International Radura Symbol
Figure 13.8
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34. Who Protects Your Food and How Do They Do It?
Product dating can help you determine peak quality
Closed (coded) dating: packing numbers used by manufacturers on nonperishable foods to track inventory, rotate stock, identify products that may need to be recalled
Open dating: calendar date on perishable foods to indicate food quality (not food safety)
Labeled with "Sell By" or "Use By" date
If product not stored at proper temperature, may be unsafe even if used by the date
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35. Closed and Open Food Product Dating
Figure 13.9
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36. FDA Proposes New Food Safety Rules
Discussion Questions
How might the new food regulations impact the health of the consumer?
Why do you think food was not previously tested prior to leaving fields?
If foods are tested prior to the food being shipped, packaged, or processed after leaving fields and farms, what will be the economic impact?
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37. What Are Food Additives and How Are They Used?
Commonly used food additives include preservatives, nutrients, and flavor enhancers
Preservatives prevent spoilage and increase shelf life
Most additives are preservatives
Nitrites and nitrates: salts added to prevent microbial growth
In cured meats, prevent Clostridium botulinum
Sulfites: antioxidants that prevent browning, inhibit microbial growth
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38. What Are Food Additives and How Are They Used?
Some additives enhance texture and consistency
Gums and pectins used for consistency, texture
Emulsifiers improve stability, consistency, homogeneity
Leavening agents added to breads to cause them to rise
Anti-caking agents prevent moisture absorption and lumping
Humectants increase moisture
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39. What Are Food Additives and How Are They Used?
Some additives improve nutrient content
Grains enriched with B vitamins, iron
Folic acid added to breads, cereal, grain products
Color and flavor enhancers improve the appeal of foods
FDA certifies color additives
Both man-made and natural
MSG is a common flavor enhancer
May cause headache, nausea, other side effects
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40. Table 13.5
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41. What Are Food Additives and How Are They Used?
Food additives are closely regulated by the FDA
Some exceptions based on prior-sanctioned status (pre-1958) and long history of use
Nitrates for meat preservation
Salt, sugar, spices, other foods "generally recognized as safe" (GRAS status)
Some food additives are unintentional
Chemicals from processing
Dioxins used in paper bleaching (coffee filters)
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42. What Are Toxins and Chemical Agents?
Toxins occur naturally
Marine toxins: cooking won't kill them
Spoiled finfish can cause scombrotoxic (histamine) fish poisoning
Large reef fish can bioaccumulate ciguatoxins produced by dinoflagellates
Shellfish can be contaminated by neurotoxins produced by dinoflagellates, causing paralytic shellfish poisoning
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43. What Are Toxins and Chemical Agents?
Toxins in other foods
Potatoes exposed to light and turned green contain solanine
Wild lima beans, cassava contain cyanogenic glycosides that can cause cyanide poisoning
Contamination is sometimes due to pollution
Polychlorinated biphenyls (PCBs) may cause cancer in humans
Now banned, but still in environment
PCBs and methylmercury can bioaccumulate in fish
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44. Bioaccumulation of Toxins
Figure 13.10
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45. What Is Bioterrorism and How Can You Protect Yourself?
Food and water are potential targets
As primary agents of bioterrorism: foodborne pathogens such as botulism, Salmonella, E. coli O157:H7, Shigella
As secondary agents: disrupting availability of adequate safe amounts or by limiting fuel needed to cook and refrigerate perishable foods
Under Department of Homeland Security, various local, state, and federal agencies work together to protect food
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