Transcript Food Safety and Technology: Microbial Threats and Genetic

Food Safety
Food Safety
 What is food safety?
 Prevention of foodborne illnesses
 Protection of food supply
 Safe handling
 http://www.cbsnews.com/video/watch/?id=6076741n
Food Safety
 Harmful substances in foods
 Pathogens
 Bacteria, viruses, parasites
 Foodborne illness
 Infection from pathogen
 Toxin produced by microorganism
Photo © PhotoDisc
Common foodborne illnesses
 Campylobacter (cdc.gov)
 E. coli
(foodpoisonjournal.com)
 Salmonella

Science.nasa.gov
 Calicivirus

http://nabc.ksu.edu/images/uploads/norovirus.jpg
Foodborne Illnesses
 “caused by consuming contaminated foods or beverages” (CDC,
2005)
 There are over 250 different foodborne illnesses
 Bacteria, viruses, parasites
 Difficult to diagnosis
 Vague symptoms
Foodborne illnesses
 Signs & Symptoms
 Fever, vomiting, diarrhea
 Diagnosis
 Treatment
 Fluids
 May need to see your doctor
Foodborne Illness Outbreaks
 How are outbreaks detected and tracked?
 Illnesses happen in a group of people
 Reports go to health department
 CDC starts investigation
 Outbreak ends
 Contaminated food is gone, food product is recalled, restaurant is closed
or food processing plant is closed
 http://www.fda.gov/Safety/Recalls/default.htm
Risk for Foodborne Illness
 Immune disorders
 Cancer
 Diabetes
 Long-term steroid use
 Liver disease
 Hemochromatosis
 Stomach problems
Food Safety
 Harmful substances in food
 Chemical contamination
 Pesticides
 Important role in
food production
 Concerns: pollution
of soil and water
 Threatens wildlife
Photo © PhotoDisc
Food Safety
 Organic alternatives
 “USDA Organic” Seal
 Concerns regarding natural fertilizer
 Can use approved pesticides
 Animal drugs
 Antibiotics
 Drug residues
 Pollutants
 Can contaminate food
 production areas
Courtesy of USDA
Food Safety: Harmful Substances
 Natural toxins
 Aflatoxins
 Ciguatera
 Methylmercury
 Poisonous
mushrooms
 Solanine
 Other food
contaminants
Keeping Food Safe:
Government Agencies
Keeping Food Safe: Food Industry
 Hazard Analysis Critical Control Point (HACCP): seven steps
 Analyze hazards
 Identify critical control points
 Establish preventive measures with critical limits
 Establish procedures to monitor control points
 Establish corrective actions if critical limit isn’t met
 Establish effective record keeping
 Establish procedures to verify that the system is working
consistently
Keeping Food Safe: Consumer
 Keep hot foods hot
and cold foods cold
Keeping Food Safe: Consumer
 Clean
 Separate
 Cook
 Chill
Illustration courtesy of Partnership for Food Safety Education
Food Technology
 Food preservation
 Preservatives
 Salt, sugar
 Antioxidants
 Other preservation techniques
 Salting
 Fermenting
 Drying
 Canning
 Heating (e.g., pasteurization)
 Irradiation
Photos © Corbis Digital Images
Food Technology: Irradiation
Food Technology
 Bacteriophage
 Food additive use to protect people from bacterial infections
 “Bacteria eaters”
Food Safety
 http://www.5min.com/Video/Learn-About-Food-Safety-
97702374