Transcript FOOD SAFETY - Mission College

FOOD SAFETY
AVOIDING FOODBORNE
ILLNESS AND
DELVOPING PROPER
SANITATION HABITS
ASK YOURSELF
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Pesticides rank as the number one hazard in the U.S.
food supply.
The most frequent cause of foodborne illness in
homes & restaurants is improper cooling.
Imported foods may contain residues of pesticides
that are illegal in the U.S.
Most foods that cause food poisoning are
contaminated by the manufacturer or processor
Food additives are a major cause of cancer in U.S
Most viral-based foodborne illness can be avoided by
hand washing.
SOME DEFINITIONS
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Contamination. The presence of harmful organisms or
substances.
 Contaminants can be physical, chemical or biological
Direct Contamination. Contamination of raw foods, plants, or
animals in their natural setting or habitat.
Cross-Contamination. Contamination that is transported from
one source to another.
 Cross-contamination can occur during the handling, processing,
preparation, cooking and storage of food.
Foodborne Illness. An illness that occurs from ingesting
contaminated food.
Sanitation. The creation and maintenance of conditions that will
prevent food contamination or foodborne illness
Foodborne Illnesses
Increasing
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Large Scale Food Production
Centralized Kitchens
More People Eating Out
More Imported Foods
Better Reporting
PHYSICAL CONTAMINATION
Glass
 Hair
 Insects
 Dirt
 Metal
Will not likely cause illness, but some physical
contaminants can present a safety hazard.
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Chemical Contamination
Antibiotics
 Insecticide
 Food service or cleaning chemicals
 Soap residue
Chemical contamination can cause mild to
severe illness. Use of antibiotics in animals
can lead to global health consequences.
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Biological Contaminants
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Bacteria
Viruses
Parasites
Fungi
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Molds
Yeasts
Prions
Bacteria
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Bacteria are single celled microorganisms that can
be harmful or beneficial.
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Probiotics. Helpful bacteria. Found in yogurt and some
other dairy products.
Putrefactives. Can spoil food, but is not harmful.
Pathogenic Bacteria. Causes illness 3 ways:
 Infection
 Intoxication
 Toxin-mediated infection (combination of the first two)
Pathogenic bacteria must be destroyed or
controlled by sanitation methods.
Bacteria
Bacteria need certain conditions to grow
 Temperature
 Time
 Moisture
 PH
 Atmosphere
Bacteria grow
best in
temperatures
ranging from
40-140 F
“The Danger Zone”
Food can be kept in
the temperature
“danger zone” for
only 2 hours. At this
time, the Bacteria is
in the “Lag” phase.
By 4 hours, the
bacteria will be well
into the Logarithmic
phase and the food
should be
considered unsafe
to eat.
Bacteria need
water to live.
Foods with a high
water content are
most likely to
become
contaminated.
Meat
Cheese
Salads
Fruit
PRESERVATION
Salt and Sugar
bind to water,
making food less
likely to be
contaminated by
bacteria.
Bacteria prefer a neutral
environment.
A PH between 6.6 – 7.5 is ideal.
Strong acids and bases will kill
bacteria.
Bacteria also need an
appropriate atmosphere in which
to breed.
Aerobic bacteria need oxygen
Anaerobic bacteria cannot
survive in oxygen
Facultative Bacteria can adapt to
their environment. Most bacteria
are facultative.
VIRUSES
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Viruses are the smallest forms of life.
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A protein coat with a strand of DNA or RNA
Viruses need a “host” to multiply, but can
survive on food.
Unlike bacteria, viruses can contaminate ANY
food. It is unaffected by PH, oxygen, water
content. Viruses can survive freezing
Transmitted to food via poor hygiene.
Most common: Hepatitis A and Norwalk virus
PARASITES
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Tiny organisms that depend on
nutrients from a living host.
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Animals, fish and humans play host to parasites.
Trichinella. Undercooked game and pork
Anisakis. Raw fish
Tapeworm. Raw beef, pork, fish
Cyclospora. Carried to food by contaminated
water.
FUNGI
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Simple parasitic life forms that live
on dead or decaying organic matter.
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Mold. Produce toxins
Mildew
Yeast. Usually not harmful
Mushrooms. Can be very toxic.
Causes liver failure
Chief food sources: beans and grains.
PRIONS
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Proteins that maintain nerve cells.
Can “invert” and become infectious
Cooking will NOT destroy prions
Found in ground meats, spinal and brain
tissue of animals that are infected.
Is spread to animals by contaminated feed.
Avoid ground meat, brains, and spinal tissue.
Safe Food Starts
with Good Sanitary
Habits
Intext Figure
Pae 661
Wash your hands with warm water
and soap before preparing or eating
food to reduce the chance of
microbial contamination.
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To Prevent Foodborne
Illness:
Avoid cross-contamination
Thaw meats or poultry in
the refrigerator…
Refrigerate leftovers
promptly…
Keep hot foods hot (140°F
or above).
Keep cold foods cold (40°F
or below).
Mix foods with utensils.
When in doubt, throw it out.
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Do not prepare food if you
have a skin infection or
infectious disease.
Discard food from cans that
leak or bulge.
Cook all meat and poultry to
160°F or higher.
Avoid raw milk or potentially
contaminated water or fresh
unpasteurized apple cider.
Wash fruits and vegetables
thoroughly before eating.
Recommended Safe Temperatures (Fahrenheit)
Bacteria multiply
rapidly at temperatures
between 40˚ and 140˚ F.
180 ˚
Whole poultry
170 ˚
Poultry breast, well-done meats
165 ˚
Stuffing, ground poultry, reheat leftovers
160 ˚
Medium-done meats, raw eggs, egg dishes,
pork, ground meats
145 ˚
Medium-rare beef steaks, roasts, veal, lamb
140 ˚
Hold hot foods
DANGER ZONE: Do not keep foods between
40˚ F and 140˚ F for more than 2 hours.
40 ˚
0˚
Refrigerator temperatures
Freezer temperatures
Figure 19-1(1)
Page 662
FARMS
Workers must use safe
methods of growing,
harvesting, sorting,
packing, and storing
food to minimize
contamination hazards.
PROCESSING
Processors must follow
FDA guidelines concerning
contamination, cleanliness,
and education and training
of workers and must
monitor for safety at critical
control points (use HACCP,
see text).
Food Safety from Farms of Consumers
TRANSPORTATION
Containers and vehicles
transporting food must
be clean. Cold food
must be kept cold at all
times.
OTHER FACTS
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Food additives such as BHA and BHT are evaluated
by the FDA and are GRAS.
Pesticides used in the US are used in accordance
with EPA guidelines and are not present on produce
in harmful quantities.
Food have natural toxins which in high quantities
can make you ill.
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Cabbage
Spinach
Potatoes
Apricot and apple seeds