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Chapter 12 Food Safety and Food Technology
Nutrition: Concepts & Controversies, 12e Sizer/Whitney
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Learning Objectives Describe two ways in which foodborne microorganisms can cause illness in the body, and give examples of each. Develop a plan, from purchase to table, by which consumers can reduce their risks of foodborne illnesses from seafood, eggs, meats, and produce.
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Learning Objectives Name some recent advances aimed at reducing microbial food contamination, and describe their potential contribution to the safety of the U.S. food supply. Describe how pesticides enter the food supply, and suggest possible actions to reduce consumption of residues. Discuss potential advantages and disadvantages associated with organic foods.
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Learning Objectives Provide evidence to justify this statement: “Food additives used in the United States serve some important functions and are safe to consume.” Compare and contrast the advantages and disadvantages of food production by way of genetic modification and conventional farming.
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Introduction Food and Drug Administration (FDA)
Major agency charged with food safety Six major areas of concern Microbial foodborne illness – top priority
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Microbes and Food Safety
Foodborne illnesses can be life-threatening Vulnerable populations Improved safety procedures in U.S. Decline in diseases associated with some organisms Greater efforts are needed to continue the decline in illnesses
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Microbes and Food Safety
Foodborne illness Infection Examples Intoxication Enterotoxins Neurotoxins
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Food Safety from Farm to Table
Safe food supply depends on: Domestic and international food industries Processes on the farm or at sea Procedures in processing plants Handling with transportation and at supermarkets Preparation at institutions, restaurants, and home
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Flow of Food Safety: From Farm to Table
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Food Safety from Farm to Table
Characteristics of an effective national food-safety system Systematically applied measures Clearly established priorities Involvement of participants Cost effective Safeguards to prevent outbreaks E. coli O157:H7
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Food Safety from Farm to Table
Hazard Analysis Critical Control Point (HACCP) All food producers have this plan Identification of critical control points Grocery safety Batch numbering Freshness dates Seals, wrappers, safety “buttons” Dented cans
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Safe Food Practices for Individuals
Food provides ideal conditions for bacteria Nutrients Moisture Warmth To defeat bacteria Four core practices
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Safe Food Practices for Individuals
Core practice #1: Clean Keep hands clean Healthy skin & healthy nails Adequate hand washing Alcohol-based hand sanitizer Keeping surfaces clean Cleaning sponges and cutting boards Four choices
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Proper Hand Washing Prevents Illness
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Safe Food Practices for Individuals
Core practice #2: Separate Prevention of cross-contamination Core practice #3: Cook Appropriate internal temperature Use a food thermometer Storing foods after cooking Core practice #4: Chill Refrigeration Thawing frozen items
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Food-Safety Temperatures (Fahrenheit) & Household Thermometers
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Problem Foods Characteristics of hospitable foods for bacteria growth
Meats and poultry Safe handling labels Ground meats BSE Eggs Washed and sanitized
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Safe Handling Instructions for Meat & Poultry
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Problem Foods Seafood Raw produce Proper cooking Imported produce
Sushi Raw produce Imported produce Proper washing at home Melons & berries Sprouts
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Produce Safety
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Problem Foods Honey Picnics and lunch bags
Clostridium botulinum spores Danger for infants Picnics and lunch bags Steps to keep them safe Mayonnaise Take-out foods and leftovers 2, 2, 4 rule
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How Can I Avoid Illness When Traveling?
Chance of contracting illness Steps to avoiding foodborne illness Wash hands often Eat only cooked and canned foods Be aware of water, ice, and beverages made from water Avoid using the local water Rules: boil it, cook it, peel it, or forget it
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Advances in Microbial Food Safety
Irradiation Protection for consumers Gamma rays from cobalt 60 Effects on foods Consumer concerns Labeling
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Advances in Microbial Food Safety
Microbial testing Improved accuracy Modified Atmospheric Packaging (MAP) Exclusion of oxygen Refrigeration Bacteria-killing wraps and films Promising future
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Toxins, Residues, and Contaminants in Foods
Natural toxins in foods Herbs and cabbages Carcinogens Goitrogens Foods with cyanogens Potatoes Solanine Seafood red tide toxin
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Toxins, Residues, and Contaminants in Foods
Pesticides Advantages and disadvantages of use Hazards to consumers Broad-spectrum poisons Residues survive processing Vulnerable infants and children Immature human detoxifying system Lower pesticide tolerance Proportionally greater food consumption
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How Processing Affects Pesticide Residues
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Ways to Reduce Pesticide Residue Intakes
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Toxins, Residues, and Contaminants in Foods
Pesticides Regulation by EPA Tolerance limits Testing of foods Pesticide-resistant insects Natural pesticides Organic foods biotechnology
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Toxins, Residues, and Contaminants in Foods
Animal drugs Growth hormone in meat and milk Advantages and disadvantages of bST FDA stance Antibiotics in livestock Antibiotic-resistant bacteria Arsenic in food animals Human diseases associated with arsenic Sources
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Toxins, Residues, and Contaminants in Foods
Environmental contaminants Harmfulness of contaminants Persistence of contaminant Bioaccumulation Toxicity – potency and human exposure Mercury Methylmercury County or Origin Labels (COOL)
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Bioaccumulation of Toxins in the Food Chain
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Organic Foods Labeling of certified organic foods
Cost of organic foods Pesticide residues 25% test positive for pesticides Twelve most frequent positively tested foods Nutrient composition
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USDA Seal and Organic Food Label Claims
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Organic Foods Environmental benefits Potential health risks Taste
Sustainable agriculture Potential health risks Microbial contamination Taste “Heirloom” varieties
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Are Food Additives Safe?
Approximately 3000 approved food additives in the U.S. Give foods desirable characteristics Color, flavor, and texture Stability, enhanced nutrient composition Resistance to spoilage Enhanced safety
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Are Food Additives Safe?
Regulations governing additives Testing for FDA approval Takes several years Compliance with regulations when used GRAS list Margin of safety Toxicity vs. hazard Risks and benefits
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Are Food Additives Safe?
Additives to improve safety and quality Salt and sugar Withdrawing water from food Concern with overuse Nitrites Preserve color and prevent rancidity Safety issues Sulfites Strictly controlled
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Are Food Additives Safe?
Flavoring agents Artificial sweeteners Acceptable daily intake (ADI) Aspartame Monosodium glutamate (MSG) Used widely in restaurants MSG symptom complex Read food labels
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Are Food Additives Safe?
Fat replacers and artificial fats Taste, texture, and cooking with fewer or no calories Carbohydrate-, protein-, and fat-based fat replacers Olestra Fortification with vitamins
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Are Food Additives Safe?
Incidental food additives Essentially contaminants Not intentionally added to foods Microwave packages Bleached paper Examples Dioxins Decaffeinated coffee
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Processing and the Nutrients in Foods
Extrusion Best nutrient buys Choose whole foods If processed, choose foods with improved nutrition Nutrient-density continuum
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Genetically Modified Foods: What are the Pros and Cons?
Controversy 12
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Introduction Most people consume GE foods
Examples Some countries have banned GE foods GE technologies Recombinant DNA (rDNA) technology Based on naturally occurring genetic events
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Natural Cross-Pollinating and Selective Breeding
Accelerated selective breeding
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Genetic Engineering Basics
Obtain desired traits Stem cell Clone cells Suppressing unwanted traits Silencing of genes
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Comparing Selective Breeding and rDNA Technology
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The Promises of Biotechnology
American Dietetic Association position Human nutrition Golden Rice Pharmaceuticals and industrial products Greater crop yields Herbicide-resistant Insect-resistant Food from cloned animals
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Issues Surrounding GE Foods
Nutrient composition Accidental ingestion of drugs from foods Pesticide residues Unintended health effects Unintended effects are unpredictable Environmental effects Outcrossing Global seed bank FDA’s position on GE foods
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