Transcript Chapter 19

Chapter 19
Food Safety
True/False
1. Freezing foods kills bacteria
2. As long as the expiration date hasn’t
passed, packaged food is always safe to
eat
3. You can wash pesticides off produce with
plain water
Answers
1. False. Freezing foods doesn’t kill bacteria, but
puts them at a dormant state. Once the food is
thawed, bacteria growth resume
2. False. Package date refers to food quality not
safety
3. True. A good scrub with cold running water
and a vegetable brush can remove pesticide
residue and many germs from the produce
Food Safety
What Is Food Safety and Why Is It Important?
• Food safety practices and guidelines established to
ensure the safety of foods from farm to table
• U.S. enjoys one of safest food supplies in world
– Millions still suffer annually from some type of foodborne
illness
• About 325,000 hospitalizations and 5,200 deaths
– Upton Sinclair’s 1906 book The Jungle led to Meat
Inspection Act
• Food safety precautions led to positive health effects in the U.S.
Food Safety
What Causes Foodborne Illness and How Can It
Make You Sick?
• Foodborne illnesses are often caused by
pathogens.
• Can be spread by fecal-to-oral transmission
– Viruses: require living host to survive
• Norovirus, Hepatitis A
– Bacteria flourish on living and nonliving surfaces.
• Some bacteria are beneficial: make vitamin K and biotin in
intestines, used to make yogurt and cheese
• Others can cause food spoilage and illness.
Food Safety
– Parasites: microscopic organisms that take
nourishment from hosts
– Chemical agents and toxins also cause
illness.
• Naturally-occurring toxins include poisonous
mushrooms and some fish.
• Pesticides added to foods also cause foodborne
illness.
High Risk population
– Older adults, young children, pregnant women
and those with compromised immune
systems are more susceptible to ill effects.
What Can You Do to Prevent
Foodborne Illness?
Practice “4 Cs” of food safety:
• Clean your hands and produce.
– Hands: hot soapy water with agitation for at
least twenty seconds
– Sanitize cutting boards, sponges
– Wash fruits and vegetables under cold
running water, scrub firm skins with vegetable
brush
What Can You Do to Prevent
Foodborne Illness?
• Combat cross-contamination.
– Keep raw meat, poultry, fish separate from
other foods during preparation, storage, and
transport
• Cook foods thoroughly.
– Color not reliable indicator: measure internal
temperature
What Can You Do to Prevent
Foodborne Illness?
• Chill foods at a low enough temperature.
– Bacteria multiply rapidly between 40o – 140o F
• Keep hot foods hot: above 140o F
• Keep cold foods below 40o F: perishables shouldn’t
be left more than two hours
• Keep leftovers no more than four days in refrigerator,
raw meats two days
– Freezer temperature: at or below 0o F
• E-Coli Video
Foodborne Illness
Food Safety in the Kitchen
• Safe Handling of Meats and Poultry
– Cook meat thoroughly and use a thermometer.
– Read labeling instructions.
– Recommended safe temperatures
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Whole poultry: 180˚ F
Poultry breast and well-done meats: 170˚ F
Stuffing, ground poultry, and reheated leftovers: 165˚ F
Medium-done meats, raw eggs, egg dishes, pork, and ground
meat: 160 ˚F
Medium-rare meats, roasts, veal, and lamb: 145˚ F
Foods should not be kept between 40˚ F and 140˚ F for more
than 2 hours
Refrigerator temperature: 40˚ F
Freezer temperature: 0˚ F
The Do’s and Don’ts of CrossContamination
The Danger Zone
Foodborne Illness
• Occasionally unsafe
– Soft cheeses
– Salad bar items
– Unwashed berries and
grapes
– Sandwiches
– Hamburgers
• Rarely unsafe
– Peeled fruit
– High-sugar foods
– Steaming-hot foods
Who Protects Your Food and
How Do They Do It?
Agency:
Responsible for:
USDA Food Safety and
Inspection Service (FSIS)
Safe and accurately labeled
meat, poultry, eggs
Food and Drug
Administration (FDA)
Safety of all other foods
Environmental Protection
Agency (EPA)
Animal and Plant Health
Inspection Service (APHIS)
Protecting you and
environment from harmful
pesticides
Protecting against plant
and animal pests and
disease
Product Dating
Closed Food
Product Dating
Open Food
Product Dating
What Are Food Additives and
How Are They Used?
• Salt was of earliest food additives: preserved meat,
fish
• Used to preserve freshness, maintain consistency,
enhance nutritional content, prevent food spoilage
• Regulated by FDA: Federal Food, Drug and
Cosmetic Act and 1958, Food Additives Amendment
authorized FDA to regulate food and food ingredients
and additives
– Exemptions: prior-sanctioned status (such as nitrates to
preserve meats) and GRAS (generally recognized as safe)
substances, such as salt, sugar, spices, vitamins, etc.
What Are Food Additives and
How Are They Used?
• MSG is a common flavor enhancer: GRAS
status
– Foods containing MSG must show ingredient on
label because some people are sensitive
• MSG symptom complex (numbness, burning
sensation, facial pressure, chest pain, rapid
heartbeat, drowsiness)
• Sulfites used as preservatives to prevent
browning of foods and growth of microbes
(dried fruits, vegetables, wine, beer, etc.)
– Some people sensitive, from mild to serious
– Must be shown on food label
Food Additives
• Nutrient Additives
– Common Nutrient Additives
• Thiamin, niacin, riboflavin, folate, and iron in grain
products
• Iodine in salt
• Vitamins A and D in milk
• Vitamin C and calcium in fruit drinks
• Vitamin B12 in vegetarian foods
What Are Toxins and Chemical
Agents?
Toxins occur naturally to help plant or animal
fend off predators or capture food
– Marine toxins: cooking won’t destroy toxins
• Spoiled finfish can cause scombrotoxic (histamine) fish
poisoning.
• Large reef fish can bioaccumulate ciguatoxins
produced by dinoflagellates.
• Shell fish can be contaminated by neurotoxins
produced by dinoflagellates, causing paralytic shellfish
poisoning.
What Are Toxins and Chemical
Agents?
Toxins in other foods:
• Potatoes exposed to light, turned green
contain solanine
• Wild lima beans, cassava contain
cyanogenic glycosides that can cause
cyanide poisoning
• Chemicals sometimes due to pollution
Bioaccumulation of Toxins
Chemical Agents
Pesticides widely used in agriculture
– Types of pests include insects, weeds,
microorganisms, fungi (mold), and rodents
– Organophosphates affect nervous systems of
pests, are being re-reviewed by EPA to ensure
safety
– Biopesticides (naturally-derived) typically less
toxic than synthetic chemical pesticides
• Examples: insect sex pheromones interfere with
mating of pests; baking soda can inhibit growth of
fungi
– Pesticides help promote abundant crop
production.
Chemical Agents
The risks of pesticides:
– Synthetic pesticides can cause harm to animals,
humans, environment depending on level of
toxicity and how much consumed
– Pesticide use is heavily regulated in the U.S.
Regulating pesticides: who’s watching the
crops?
– EPA evaluates all food pesticides using human
health risk assessment: hazard identification,
dose-response assessment, exposure
assessment, risk characterization
Chemical Agents
Minimize pesticides in your diet.
– Washing fruits and vegetables with clean,
running water and vegetable brush removes up
to 81% of pesticide residue
Reducing Pesticides In Your
Foods
What Is Organic and How Do You
Find Organic Foods?
• Organic farming: growing crops without the
use of some synthetic pesticides, synthetic
fertilizers, bioengineering or irradiation
– Organic meat, poultry, eggs, dairy foods are free
of antibiotics and growth hormone
– USDA: National Organic Standards
• USDA organic certification: must contain at least
95% organic ingredients
• May not be free of all pesticides
• USDA hasn’t found organic foods to be safer or
nutritionally superior to conventional foods.
The USDA Organic Seal
Various Levels of Organic
Table 14.6