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Food Safety Overview: Food Bourne Illness 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 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 Choose foods processed for safety Cook food thoroughly 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… 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 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 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 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 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 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