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Food Safety
Overview: Food Bourne Illness
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Greatest health risk comes from bacteria and fungi
Great information from CDC:
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
An estimated 76 million cases of foodborne disease occur each year in the United
States. The great majority of these cases are mild and cause symptoms for only a day
or two. Some cases are more serious, and CDC estimates that there are 325,000
hospitalizations and 5,000 deaths related to foodborne diseases each year (CDC
retrieved from
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#howmanyc
ases)
Those susceptible: infants and children, older adults, cancer patients, pregnant
women, people taking immunosuppressant drugs, and those with liver disease
diabetes, or HIV infection
Causes
 Mishandling food
 Increased interest in eating raw or undercooked foods
 Medications taken by people suppresses ability to combat food borne
infectious agents
 Increased shelf life of foods (but more exposure to bacteria)
 Contamination from centralized kitchens
Organisms Causing Food Borne Illness
Bacterium
Viruses
Other
Organisms
and
Agents
Parasites
Shellfish
(clams,
Found on
Campylobacter
Hepatitis oysters, and Trichinella
poultry, meat,
jejuni
A
mussels)
spiralis
and lamb
from
contaminated
Found in
pork and
wild game
Fungi
Examples:
Molds (produce
mycotoxins)
and Ciguatera
(in tropical fish)
waters and
Salmonella
Found in raw
meats,
poultry, eggs,
and fish;
Multiplies at
room
temperature;
causes
Salmonellosis
Shigella
Transmitted
via fecal-oral
route; causes
Shigellosis
Tapeworms
Found in raw
beef, pork,
and fish
Escherichia
coli 0157:H7
Found in
ground beef,
fruits, and
vegetables
Cyclospora
cayetanesis
Found in
contaminated
water
Clostridium
perfringens
Found
throughout
environment;
multiplies in
anaerobic
conditions
Found in
Cryptosporidium contaminated
water
Found in
unpasteurized
milk and
products
made from
Listeria
unpasteurized
monocytogenes
milk; resists
acid, heat,
salt, nitrate,
and
refrigeration
Found in raw
meat,
contaminated
fruits and
vegetables,
and in cat
feces
Found on
skin and
Staphylococcus
nasal
aureus
pasages; can
produce toxin
Clostridium
botulinum
Found
throughout
the
environment;
Found in
Norwalk,
foods from
human
contaminated Anisakis
rotawater and
virus
soil
Toxoplasma
gondii
Found in raw
Prions
fish
Proteins that
can cause
infection
(bovine
spongiform
encephalopathy)
called mad cow
disease
produces
toxin;
reproduces in
anaerobic
environment;
causes
Botulinism
Yersinia
enterocolitica
Found
throughout
environment;
found in raw
vegetables,
meats, water,
and
unpasteurized
milk
Vibrio
vulnificus
Found in raw
seafood
Vibrio
cholerae
Human
carriers and
found in
contaminated
waters;
causes
Cholera
Food Preservation
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Salt, sugar, smoke, and drying used for centuries to decrease free water needed by
microorganisms
Fermentation used to produce environment (acidic) not conducive to bacterial growth
Pasteurization, sterilization, refrigeration, freezing, irradiation, canning, and chemical
preservatives used today
Preventing Food Bourne Illness
World Health Organization Rules
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Choose foods processed for safety
Cook food thoroughly
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Eat cooked foods immediately
Store cooked foods immediately
Reheat cooked foods thoroughly
Avoid contact between raw and cooked foods
Wash hands repeatedly
Keep all kitchen surfaces meticulously clean
Protect foods from insects, rodents, and other animals
Use pure water
USDA - Clean, separate, cook, and chill
In general…
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Purchasing food
 Frozen food and perishable food picked out last
 Separate foods accordingly into plastic bags
 Purchase pasteurized milk and cheeses only
 Avoid damaged containers and food
Preparing food
 Thoroughly wash hands, countertops, kitchens utensils
 Thaw frozen foods in refrigerator 1-3 days, under cold running water, or in
microwave oven
 Avoid sneezing over foods
 Carefully wash fruits and vegetables
 Carefully remove moldy portions of food or “when in doubt throw the food
out”
 Use refrigerated ground meat within 1-2 day of purchase and frozen meat 3-4
months
Cooking food
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Beef, fish and pork cooked at temps of 160 degrees F (71 degrees C)
 Poultry at temps 180 degrees F (82 degrees C)
 Cook stuffing separate from poultry
 Once food is cooked consume it right away or store it at 40 degrees F (4
degrees C) within 2 hours
 Serve meat, poultry, and fish on a clean plate – not the plate that they were
prepared on
Storing and reheating food
 Keep hot foods hot and cold foods cold
 Reheat leftovers to 165 degrees F (74 degrees C)
 Store peeled or cut produce in refrigerator
 Make sure refrigerator stays below 40 degrees F (4 degrees C)
Food Additives
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Limit spoilage
Used to maintain safety and acceptability of foods by retarding the growth of
microbes
Intentional food additives – additives knowing incorporated into food products by
manufacturers
Incidental food additives – additives that appear in food products indirectly, from
environmental contamination of food ingredients or during the manufacturing process
GRAS list – generally recognized as safe list – list of food additives that in 1958 were
considered safe for consumption – monitored by FDA and additives can and have
been removed from the list
Approval for a new food additive
FDA approval
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Manufacturers must give FDA information that
 Identifies the new additive
 Gives its chemical composition
 States how it is manufactured
 Specifies the laboratory methods used to measure its presence in the food
supply at the amount intended use
Types of food additives
 Acidic and alkaline agents
 Flavor enhancing agents
 Preservatives
 Antioxidants
 Produce texture
 Alternative sweeteners - Saccharine, sucralose, acesulfame potassium
 Anticaking agents - Sodium benzoate, sorbic acid, calcium propionate
 Antioxidants
 Helps delay food discoloration and helps keeps fats from turning
rancid
 Vitamin E (alpha-tocopherol)
 Vitamin C (ascorbic acid)
 Sulfites
 Colors
 Curing and pickling agents - Sodium and potassium nitrates and certain
nitrites
 Emulsifiers
 Fat replacements - Paselli SA2, Dur-Low, Oatrim, Sta-Slim, 143 Stellar, and
Z-trim
 Flavor enhancers - MSG
 Humectants
 To retain moisture, flavor, and texture
 Glycerol, propylene glycol, and sorbitol
 Leavening agents
 Maturing and Bleaching agents
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Hasten whitening (ex flour)
Bromates, peroxides, and ammonium chloride
Nutritional Supplements
Stabilizers and Thiceners
Sequestrants
 Bind free chemical ions to prevent racidity
 EDTA and citric acid
Naturally Occurring Substances in Food Causing Illness
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Safrole – sassafras, mace, and nutmeg – can cause cancer
Solanine – potato shoots and green spots on potato skins inhibit action of
neurotransmitters
Mushroom toxins – cause mild health problems to coma and death
Avidin – found in raw egg white binds the vitamin biotin in a way that prevents its
absorption
Thiaminase – found in raw fish, clams, and muscles destroys the vitamin thiamin
Tetrodotoxin – found in puffer fish and can cause respiratory paralysis
Protease inhibitor – found in raw oysters and inhibits digestive enzymes
Oxalic acid – found in spinach, strawberries, and sesame seeds binds calcium and
iron in foods
Herbal teas – containing senna or comfrey can cause diarrhea and liver damage
Chapter Objectives
After reading chapter nineteen - A student should be able to...
1. List and discuss (in general) causes of food bourn illness
2. Describe the sources, symptoms, and prevention of disease caused by bacteria, viruses,
parasites, fungi, and prions discussed in the chapter
3. List and describe the different food preservation techniques
4. Discuss the different recommendations given when purchasing, preparing, cooking, and
storing food
5. Describe the difference between incidental and intentional food additives
6. List the classes and examples of food additives and describe their function
7. List and describe various natural occurring substances in food that can cause illness