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Judith E. Brown www.cengage.com/nutrition/brown The Multiple Dimensions of Food Safety Unit 32 Prof. Albia Dugger • Miami-Dade College Threats to Food Safety • Each year, US foodborne illnesses cause: • Sickness in 76 million people • 325,000 hospitalizations • Over 5,000 deaths Key Terms • Foodborne illness • Illness related to consumption of foods or beverages containing disease-causing bacteria, viruses, marine organisms, fungi, toxins, parasites, or other contaminants How Good Foods Go Bad • The most common contaminants (bacteria and viruses) enter the food supply during food processing, storage, or preparation • Contamination through feces is common • From intestines in meat processing • From animal manure used on vegetable crops • From handling by people with dirty hands Potential for Spreading Foodborne Illness Contaminants In Foods • Foods can be contaminated from the inside • Eggs of chickens infected with Salmonella • Shellfish that filter contaminants from water • Bacteria that enter fruits and vegetables with broken skins Cross-Contamination • Cross-contamination occurs when food that is contaminated comes into contact with another food • At food processing plants • During preparation at home Other Substances in Foods • Foods can be contaminated with other substances that have been intentionally or unintentionally added • Antibiotics • Hormones • Pesticides and PCBs Antibiotic Resistance • Farm-raised animals are commonly given antibiotics in feed • Microorganisms become resistant to the antibiotics and infect people – and infections caused by antibiotic-resistant organisms are difficult to treat Hormones • Farm-raised animals are commonly given hormones to promote growth or improve milk production • The safety of consuming meat and milk products containing these hormones is under investigation Pesticides and PCBs • Pesticides containing organophosphates, mercury-containing fungicides, and DDT can cause foodborne illnesses • PCBs from contaminated land and water have been linked to cancer Pesticides and PCBs • <1 in 10,000 foods contain excessive pesticide levels • Farm workers are at greatest risk Causes of Foodborne Illness • Over 250 types of foodborne illnesses caused by infectious and noninfectious agents have been identified • Effects range from nausea and diarrhea to death within minutes High-Risk Groups Top 4 Causes Salmonella • CDC estimates >1.4 million cases of Salmonella infection occur each year • 5% of US population experience a Salmonella infection each year Other Causes: Seafood • Illnesses caused by seafood contaminated by water pollution • Mercury poisoning • Ciguatera poisoning • “Red tide” poisoning Seafood • Mercury contamination • In large fish from mercury-contaminated waters • Ciguatera (neurotoxin) • In fish from reefs with toxic dinoflagellates • “Red tide” (neurotoxin) • In shellfish that eat toxic microorganisms Ciguatera Poisoning • Tropical reef fish eat toxic dinoflagellates • Poison cannot be destroyed, and there is no effective treatment Other Causes: Botulism • C. botulinum bacteria produce deadly toxin in airtight containers • Foods in bulging containers should not be eaten Other Causes: Parasites • Parasitic tapeworms, flatworms, and roundworms enter food and water through fecal material and soil • Most are killed by cooking or freezing Other Causes: Mad Cow Disease • Bovine spongiform encephalopathy (BSE) • Deadly disease caused by an infectious protein (prion) – not destroyed by cooking • Started when cows were fed sheep body parts • Transmitted to humans who ate infected cows • Human disease may take 20 years to develop Preventing Foodborne Illness • There are two major approaches to prevention of foodborne illness: • Regulations that control food processing and handling practices • Consumer behaviors that reduce risk of consuming contaminated food Food Safety Regulations • The Federal Food, Drug, and Cosmetic Act regulates all substances added intentionally or accidentally to foods – except pesticides • Pesticides with a “negligible risk” of health problem are permitted in foods Irradiation of Foods • Irradiation destroys bacteria, parasites, and viruses in foods • Irradiation does not destroy prions, toxins, pesticides, mercury or PCBs – or prevent later contamination The Consumer’s Role • Food Safety Basics: • Scrub your hands thoroughly with soap and water for at least 20 seconds • Cook foods thoroughly; keep hot foods above 140°F, and cold foods below 40°F • Don’t consume raw milk, meat, or eggs • Follow USDA safe handling instructions • Throw away canned foods that bulge out Safe Cooking Temperatures Safe Handling Temperatures Safe Storage USDA Safe Handling Instructions Take Action: • Until contamination of food is prevented, consumers must take responsibility for reducing risks of foodborne illnesses • • • • Buy locally grown produce Plant a vegetable garden Buy irradiated raw meats Buy only pasteurized dairy products