1. Chapter 17 Food Safety

2. Copyright 2010, John Wiley & Sons, Inc. Even though the American food supply is likely the safest in the world, it is estimated that ____ Americans contract food related illnesses each year. a)5000 b)325,000 c)7.6 million d)76 million

3. Food Safety Talk Copyright 2010, John Wiley & Sons, Inc. Foodborne illness Pathogens Toxins Cross-contamination Threshold effect: FDA Food Code

4. Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk Foodborne illness: any illness that is related to the consumption of food or contaminants or toxins in food Pathogens: microorganisms that can cause disease Toxins: substances that can cause harm at some level of exposure Cross-contamination: the transfer of one contaminant from one food, piece of equipment or person to another Threshold effect: up to a certain point, many microorganisms do not cause harm. After reaching their threshold, however, they can cause foodborne illness. FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.

5. Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product.

6. Copyright 2010, John Wiley & Sons, Inc. Raw hamburger patties are taken to the grill on a platter. After they are cooked, the patties are returned to the unwashed platter and served. This is an example of cross contamination efficient use of kitchen equipment food adulteration food intoxication

7. Copyright 2010, John Wiley & Sons, Inc. A “use by” date indicates the last day that a product can be safely consumed. the last day the product is likely to be at peak flavor and quality. the last day that a store can sell a product. the day when significant deterioration has already occurred.

8. Copyright 2010, John Wiley & Sons, Inc. Agencies Responsible for Food Safety Which governmental agency is responsible for inspection of meat and poultry? Which governmental agency publishes the Food Code, which sets food handling standards for restaurants and other foodservice establishments

9. Copyright 2010, John Wiley & Sons, Inc. The following measurements can help prevent foodborne illnesses thoroughly cooking hamburger, chicken and eggs. storing food properly. preventing cross- contamination.

10. Copyright 2010, John Wiley & Sons, Inc. HACCP: Hazard Analysis Critical Control Point A Science-Based Approach to Food Safety

11. Copyright 2010, John Wiley & Sons, Inc. HACCP: A Science-Based Approach to Food Safety

12. Copyright 2010, John Wiley & Sons, Inc. The HACCP system places responsibility for food safety on the consumer. the regulatory agencies. the manufacturer. the distributor. The HACCP system uses critical control points. These are … steps in food production processes where contamination can occur or be prevented

13. Copyright 2010, John Wiley & Sons, Inc. How to Report a Possible Foodborne Illness Occurrence

14. Bacteria: Salmonella 2-4 million per year infected Sx can be mild: abdominal pain + diarrhea Found in human and animal feces Can infect the ovaries of hens and contaminate the eggs before the shells are formed. Can spray the chicks with beneficial bacteria which they ingest when they preen themselves Killed by heat Copyright 2010, John Wiley & Sons, Inc.

15. Bacteria: E Coli GI tract of humans and animals Into contact with food through fecal contamination Some strains are harmless ‘traveler’s diarrhea’ to much more harmful symptoms (blood diarrhea, kidney failure from strain O157:H7). This strain contaminated meat after slaughter. Ground beef more at risk, why? Copyright 2010, John Wiley & Sons, Inc.

16. Bacteria Campylobacter jejuni:  leading cause of diarrheal illness in US. Undercooked chicken, milk, untreated water  Killed by heat Listeria  One of the highest fatality rates  Resistant to cold and heat  Often contaminates dairy products  At risk groups: immune compromised, pregnant women, elderly Copyright 2010, John Wiley & Sons, Inc.

17. Bacteria Vibrio  Raw shellfish ie) oysters  Like to grow in warm waters, so the incidence is higher in the summer Staph Aureus  Lives in nasal passages  Toxins cause symptoms when ingested  Cooked ham, salads, bakery products Copyright 2010, John Wiley & Sons, Inc.

18. Bacteria Clostridium perfrigens  Anaerobic conditions. Symptoms from infection and intoxication.  Difficult to kill because it forms heat resistant spores.  ‘cafeteria germ’ food stored in large containers Clostridium botulinum  Botulism. Botox.  Blocks nerve function: vomiting, abdominal pain, paralysis  Canned foods Copyright 2010, John Wiley & Sons, Inc.

19. Pathogens Found in Food

20. Copyright 2010, John Wiley & Sons, Inc. Which statement about bacteria is incorrect? Even a few bacterial cells can cause foodborne illnesses Most environmental bacteria are harmless Bacteria are present on most surfaces in our homes. Some bacteria are beneficial.

21. Copyright 2010, John Wiley & Sons, Inc. Pathogens Found in Food

22. Copyright 2010, John Wiley & Sons, Inc. _____________ is a virus and washing one's hands after using the bathroom provides the greatest protection against the spread of it. a)E. Coli O157:H7 b)Giardia lamblia c)Hepatitis A d)shigella

23. Copyright 2010, John Wiley & Sons, Inc. Which is a parasite that has caused illnesses among hikers and children in day care centers? E. Coli O157:H7 Giardia lamblia Hepatitis A shigella

24. Copyright 2010, John Wiley & Sons, Inc. The most likely source of fish and seafood contamination is a) the passing of bacteria from parents directly to eggs. b) contaminants in the waters where they live. c) molds. d)toxins produced by the fish.

25. Copyright 2010, John Wiley & Sons, Inc. Tips for Handling Food Safely

26. Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?

27. Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?

28. Copyright 2010, John Wiley & Sons, Inc. Which food presents the greatest risk of food-borne illness? a) hot dogs left in the refrigerator for four days b) milk two days past the “sell by” date c) a turkey thawed at room temperature d)a bruised banana

29. Copyright 2010, John Wiley & Sons, Inc. Temperature Danger Zone for Food Handling

30. Copyright 2010, John Wiley & Sons, Inc. Food such as hamburgers must be cooked _______________ to kill E. Coli O157:H7 bacteria and toxin. to 140 F to 160 F to 212 F cooking does not destroy E. Coli 0157:H7

31. Copyright 2010, John Wiley & Sons, Inc. Safe Cooking Temperatures

32. Copyright 2010, John Wiley & Sons, Inc. Benefits and Risks of Pesticides Benefits:  Pesticides increase crop yields.  Plant foods can look more appealing if pest damage is minimized. Risks:  Pesticide residues remain on produce.  Pesticides can contaminate water supplies.

33. Copyright 2010, John Wiley & Sons, Inc. Reducing the Need for Pesticides Integrated pest management combines chemical and nonchemical methods. Use of natural toxins that occur in plants, including genetic engineering Organic techniques based on biological methods which avoid the use of chemicals

34. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

35. Copyright 2010, John Wiley & Sons, Inc. Genetically Engineered Traits

36. Copyright 2010, John Wiley & Sons, Inc. Passing Traits from Parent to Offspring

37. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

38. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

39. Copyright 2010, John Wiley & Sons, Inc. The governmental agency that establishes tolerable limits of pesticides in food is Bureau of Alcohol, Tobacco and Firearms Environmental Protection Agency Food and Drug Administration United States Department of Agriculture

40. Copyright 2010, John Wiley & Sons, Inc. Labeling of Organic Foods Why are pesticide residues more of a concern in children? Threshold for pesticides in org foods is set at 5% of the EPA’s pesticide-residue limit.

41. Copyright 2010, John Wiley & Sons, Inc. Which statement about pesticides is untrue? Pesticides are applied to crops after harvesting to prevent spoilage and extend shelf life. Crops grown using pesticides look more appealing. Pesticides can be found in untreated products like meat, poultry and dairy. Pesticides are only applied to crops while they are growing.

42. Copyright 2010, John Wiley & Sons, Inc. Which statement about antibiotics is untrue? Antibiotic use in animals may contribute to the creation of antibiotic resistant bacteria. Almost half of the antibiotics produced in the US are used to prevent disease in animals. Antibiotics are used to promote growth in animals. Antibiotic use in animals is not regulated

43. Copyright 2010, John Wiley & Sons, Inc. The hormone, bovine somatotropin (bST), is injected into cows to a) accelerate muscle (meat) growth b)increase milk production c) increase the likelihood of multiple births in cows d)reduce infections

44. Copyright 2010, John Wiley & Sons, Inc. How do chemicals used in agriculture make their way to humans? Large animals will accumulate more industrial contaminants because of their bigger size and in general, because they usually have a greater lifespan than small animals

45. Copyright 2010, John Wiley & Sons, Inc. Food Processing and Packaging There are many methods for processing food for preservation. Some of these methods include: Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging  Lack of O2 prevents growth of bacteria, fruit ripening, oxidation reactions and discoloration of foods

46. Copyright 2010, John Wiley & Sons, Inc. Food Additives: What are some reasons for food additives?

47. Copyright 2010, John Wiley & Sons, Inc. Food Additives

48. Copyright 2010, John Wiley & Sons, Inc. Food Additives

49. Copyright 2010, John Wiley & Sons, Inc. Food Additives Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives  Ie: Bisphenol A from plastics (fetal development, accelerated puberty)…  Oil from processing machinery Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color

50. Discuss the risks and benefits of adding nitrates and nitrites to cured meat products. Cons: The risk of adding these materials is that to some extent they will form nitrosamines, which have been implicated as cancer-causing chemicals, in the gut. Pros: The benefit of using these additives is that they will reduce bacterial growth in foods like cured meats, hot dogs, etc. that are often kept at refrigerated temperatures. Copyright 2010, John Wiley & Sons, Inc.

51. To limit the effects of nitrosamines, a compound known to be carcinogenic in animals, one should do all of the following except limit consumption of nitrosamine containing foods, such as hotdogs limit consumption of dried fruits treated with sulfites consume adequate amounts of antioxidants, such as vitamins C and E limit consumption of bacon to a few times a week

52. Copyright 2010, John Wiley & Sons, Inc. Terms Used in Genetic Engineering

53. Copyright 2010, John Wiley & Sons, Inc. Why are some people more susceptible to food-borne illness than others? There are a variety of reasons including the age of the individual, their size, the nutritional status, whether pregnant or not and general health conditions.

54. Copyright 2010, John Wiley & Sons, Inc. Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store. There is a “sell by” date on the container and the directions indicate that the product should be kept refrigerated until used. How is the pasta probably preserved? aseptic packaging genetic engineering irradiation modified atmosphere packaging

55. Copyright 2010, John Wiley & Sons, Inc. Chapter 17 Copyright 2010 John Wiley & Sons, Inc. All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein..