Download presentation
Presentation is loading. Please wait.
1
Chapter 20 Keeping Food Safe
2
Key Terms Foodborne Illness Contaminant Microorganism Bacteria Toxin
Parasite Protozoa Virus Pesticide Residue Environmental Contaminant Hygiene Cross- Contamination
3
Objective List common food contaminants
Know preventative measures when shopping, storing and preparing foods to avoid food borne illness Identify groups most at risk for foodborne illness Discuss roles of food producers, processors, government and consumers in protecting food safety
4
Recent News What are some food items that have been recalled lately because of foodborne illnesses?? wKIY TAE Wf4 2dNk
5
Foodborne Illness Food Poisoning Any Disease Transmitted by food
Many cases unreported Stomach Flu
6
Common Contaminants Contaminant: undesirable substance that unintentionally gets into food Microorganism Most common food contaminant Unable to be seen
7
Harmful Bacteria Most common cause of Foodborne illness in US
Single-celled microorganisms Live in soil, water, plants and animals Not all are harmful Produce desired effects Buttermilk, yogurt
8
Bacteria Continued 1 factor that causes food to spoil
Often look, smell and taste wholesome Spoilage: food that has lost nutritious value and characteristics such as flavor and texture Contamination: foods that have become unable to eat because of the undesirable substances
9
Bacteria Cont. Concern about the 5 Irritate the lining of the stomach
E. Coli 0157:H7 Salmonella Listeria monocytogenes Campylobacter jejuni Staphylococcus aureas Irritate the lining of the stomach Produce Toxins Poisons that cause illness
10
Other Microorganisms Parasites: an organism that live off another organism, called a host Trichenella Raw or undercooked pork Protazoa: single celled animals Entamoeba Hystolytica, Giardia Lamlia Water poluted with feces Virus: disease-causing agent, smallest life form Hepatitus A, Norwalk Virus Raw, Undercooked Shell Fish Molds: associate with spoilage, produce toxins Soft food= Throw Away......Hard Food= Cut mold off
11
Natural Toxins Substances produced to protect plants against insects, birds and animals Some are toxic to humans Avoid food that doest not come from reputable sellers Tuna and Blue Marlin produce toxins when they spoil Scombroid toxin Not destroyed by cooking
12
Chemicals Pesticide: substance used to repel or destroy insects, weeds or fungi on plant crops Protect food during transportation Pesticide Residues: chemical pesticide particles left on food after it is prepared for consumption Must follow rules and keep with in legal limits Washing foods will help limit intake Environmental Contaminants: substances released into air and water by industrial plants
13
Shopping Sanitation: keeping everything that comes in contact with food clean to prevent disease Check refrigerators, shelfs and floors Select food that appear fresh Look for dates and labels Do not buy swollen, rusted or dented cans Cold foods last Separate each package of meat in a plastic bag Avoid leaky, misshapen packages get foods home quickly
14
Storing Foods Store perishable foods first
Refrigerator set a 40 degrees or below Freezer set at 0 degrees or lower Slows bacteria growth Store eggs in carton on interior shelf Wrap or cover all foods Prevents bacteria settling Store foods in shallow containers for quick cooling leftovers for 3-4 days Away from cleaning supplies Make sure containers are completely sealed
15
Clean in the Kitchen Hygiene: practices that promote good health, effort to keep dirt and germs from getting into foods Wash hands with soap and warm water for 20 seconds Dry with paper towels or clean cloth towels Wear gloves if you have a cut or infection Rewash your hands Clean clothes Tie hair back
16
Clean in the Kitchen Keep work station clean
Cross-Contamination: occurs when harmful bacteria from one food are transferred to another Wash all utensils and surface thoroughly Clean with a bleach water solution Allow dish cloths and sponges to dry thoroughly and replace each day
17
Preparing foods Follow Guidelines
Cooking Temperatures kill most bacteria Danger Zone: degrees F Do not allow cooked foods to stay at room temp. for more than 2 hours Cold foods at or below 40 Hot foods at or above 140
18
Preparing Con't Do not Thaw on counter tops: Bacteria will reproduce quickly Defrost in the refrigerator, under cold running water or Microwave Do not eat partially cooked foods Cook foods to their correct internal temperature Check with a thermometer
19
Preparing Con't Do not put cooked meat on the same plate that held uncooked meat cross contaminates Brush sauces on cooked areas of the meat Avoid eating raw or undercooked eggs Follow instructions when cooking in the microwave Arrange evenly in covered containers Stir and rotate foods
20
Packing Foods to Go Use an insulated bag or cooler for perishable foods Freeze or chill cold foods before packing Use ice packs Keep out of direct sunlight Do not store in hot cars Store hot foods in a thermous Make sure hot food is hot to the touch at serving time
21
Who is Most at Risk Foodborne illnesses affect people differently
Age and health Children: immune system not mature enough Pregnant Women: harmful to fetus Older Adults: Substance Abusers People with immune disorders: greater risk of problems Stressful for those in poor health
22
Symptoms Vomiting Stomach Cramps Diarrhea
Type and Amount of Bacteria affects how sick you become May take up to 30 days to develop Last a few days Can lead to other illnesses: misscairages, kidney failure Death
23
Treatment Prevent: Do not eat food that may be contaminated
When in Doubt, throw it Out Drink plenty of water Get a lot of rest Call Dr. if more than 3 days If symptoms are severe or person at high risk, call Dr. immediately Fever over 102, hours of vomiting If double vision, inability to swallow, difficulty speaking Botulism
24
Reporting Call Health Department
If at Restaurant or large gathering file a report Report commercial product that may have caused illnesses If you still have to food, wrap it in a plastic bag and mark it clearly Health officials may want to examine it See if Recall is needed
25
Government Agencies Have a role in food safety
U.S. Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS) National Marine Fisheries Service (NMFS) U.S. Environmental Protection Agencies (EPA) Federal Trade Commission (FTC) State and Local Agencies
26
Assignment Research you assigned foodborne illness or government agency Create a poster with the following Information Agency Name of Agency Description of what they do What happens if there is a violation Illustration Illness Name Food Sources Symptoms and Treatments
Similar presentations
