1. Consumer Concerns: Food & Water Safety Chapter 17

2. Foodborne Illness: Where does it come from? Bacteria from animals Human, industrial, and agricultural waste in waterways Pesticides or fertilizers on produce Annually in US, foodborne pathogens and toxins causes about –76 million cases of illness –325,000 hospitalizations –5,000 deaths

3. How Does Food Become Contaminated? Increased and novel risks introduced by –Agricultural technology –Long-distance trade and transport –Food processing –Changes in dietary habits Contamination where food is grown or produced Cross contamination

4. What determines whether or not we become ill? Threshold effect: –Up to a certain point, many microorganisms do not cause harm –After reaching their threshold, however, they can cause foodborne illness Illness risk also influenced by –Body size –Nutritional status –Health status –Body’s metabolism of substance

5. Prevention International, federal, and local agencies set policies and standards and provide oversight Identification of critical control points and corresponding prevention plans –Cooking, cooling, packaging Food safety education of professional food handlers Tracking of outbreaks

6. Prevention: Consumer’s Role Note use by, sell by, and expiration dates –After use by: may still be safe if handled and stored properly –After sell by: grocery store should take product off shelf –Expiration: last date food should be eaten or used Handle food safely –Cook to safe temperatures –Store food properly –Avoid cross- contamination –Identify critical control points at home and act accordingly

8. Safe Cooking Temperatures Some pathogens and toxins are destroyed during proper cooking, others are not –Destroyed: E. coli, salmonella, campylobacter, listeria, vibrio, noroviruses, hepatitis A, most parasites –Not destroyed: C. perfringens, C. botulinum, mold toxins, prions

9. The Danger Zone

14. Concentration of Contaminants

15. 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

17. Organic food is produced without: –Most pesticides –Synthetic fertilizers –Sewage sludge –GM ingredients –Irradiation –Antibiotics –Added hormones

18. Food Contaminants and Toxins Polychlorinated biphenyls (PCBs) Toxic metals Polycyclic aromatic hydrocarbons (PAHs) Heterocyclic amines (HCAs) Acrylamide Bisphenol-A (BPA)

19. Food Additives

22. Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color

23. Genetic Engineering

24. Genetic Engineering: Two sides of the argument Benefits –Resistance to herbicides, pest, and disease –Increased productivity –Possibilities for adding nutrients to foods –Possibilities for removing allergens from foods Risks –Possible introduction of novel allergens –Possible adverse effects on nutrient content –Possible impact on biodiversity –Superweeds and superbugs –Unintentional DNA sequences

25. What’s a consumer to do? Ask questions Read labels Get to know your producers Reduce risk where possible Enjoy real food