Judith E. Brown Prof. Albia Dugger Miami-Dade College Vitamins and Your Health Unit 20.
Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit...
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Transcript of Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit...
Judith E. Brown
Prof. Albia Dugger • Miami-Dade College
www.cengage.com/nutrition/brown
The Multiple Dimensions of Food Safety
Unit 32
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