Post on 13-Jan-2016
Chapter 20
Keeping Food Safe
Key Terms
Foodborne Illness Contaminant Microorganism Bacteria Toxin Parasite Protozoa
Virus Pesticide Residue Environmental
Contaminant Hygiene Cross-
Contamination
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
Recent News
What are some food items that have been recalled lately because of foodborne illnesses??
http://www.youtube.com/watch?v=WkO828nwKIY
http://www.youtube.com/watch?v=5hplR3XRTAE
http://www.youtube.com/watch?v=1EkehFkhWf4
http://www.youtube.com/watch?v=ZbH_mSk2dNk
Foodborne Illness
Food Poisoning Any Disease Transmitted by food Many cases unreported
Stomach Flu
Common Contaminants
Contaminant: undesirable substance that unintentionally gets into food
Microorganism Most common food contaminant Unable to be seen
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
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
Bacteria Cont.
Concern about the 5 E. Coli 0157:H7 Salmonella Listeria monocytogenes Campylobacter jejuni Staphylococcus aureas
Irritate the lining of the stomach Produce Toxins
Poisons that cause illness
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
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
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
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
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
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
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
Preparing foods
• Follow Guidelines
• Cooking Temperatures kill most bacteria
• Danger Zone: 60-125 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
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
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
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
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
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
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
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
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
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
– Illustration