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Food Safety
Chapter 3
Food Safety

Everyone has responsibility for safety

Estimated impact of foodborne illness
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5,000 deaths
76 million illnesses
325 hospitalizations
Only a fraction of foodborne illness are reported
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People at Highest Risk
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Infants and children
Pregnant women
Elderly people
People with weakened immune systems and
other health concerns
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Preventing Foodborne Illness
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Government
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FDA www.fda.gov
USDA www.usda.gov
CDC www.cdc.gov
EPA www.epa.gov
Local health departments
Producers, Processors, and Retailers
Foodservice Establishments
Consumers
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FIGHT BAC!
Fight Bac is a character used in a campaign to teach
food safety. The four steps for properly handling food
are:
1. Clean – wash hands and surfaces often.
2. Separate – don’t cross contaminate.
3. Chill – refrigerate promptly.
4. Cook – heat to proper temperatures.
www.fightbac.org
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Wash Hands and Surfaces
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Hands
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Poor personal hygiene - 37% of foodborne illnesses
Many (20-30%) do not wash hands after using restroom
Use proper hand washing technique
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Soap, Warm water, 15-20 seconds, Paper towel to dry
Surfaces
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Use paper towels or if towels – must be clean
Sanitize surfaces
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Solution of chlorine beach and water
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Don’t Cross-Contaminate
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Can occur because of
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Dirty hands, cloths, sponges, surfaces, equipment, etc.
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Poor storage or handling of raw meats
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Raw meat juice drip onto deli meat or fresh vegetables
Contaminated cutting boards
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Raw chicken followed by salad greens
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Cook to Proper Temperatures
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Pathogenic organisms are killed by cooking
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Salmonella
E. coli
Listeria monocytogenes
and more
Use a thermometer
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Color is not a reliable method to judge SAFE cooking temperature
One in four “brown” hamburgers are cooked to a temperature too low to
kill E. coli.
http://www.fsis.usda.gov/Fact_Sheets/color_of_cooked_ground_beef/ind
ex.asp
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Thermometer Use
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Stem thermometers need to be calibrated regularly
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Need food contact to dimple on stem
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32° F (0° C) in ICE WATER
212° F (100° C) in BOILING WATER
Stacking foods gives an average temperature not the internal temp –
so don’t do it!
Allow adequate time for temperature reading
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Cook
Ground Beef
Beef, Pork, Lamb & Veal
155° F
145° F
(Steaks, Chops, Roasts)
Pork
Fish
Poultry
Eggs
145° F
145° F
165° F
145° F
Leftovers
165° F
(Serve eggs immediately)
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Refrigerate Promptly
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High risk foods
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Hold hot (> 135°F ) or hold cold (< 41°F)
Temperature danger zone (41°F - 135°F)
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Pathogenic organisms grow rapidly
Food in this zone no more than 4 hours
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Includes preparation, service, and cooling times
Cool quickly
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Refrigerate promptly
Store in smaller quantities / smaller containers
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HACCP

Hazard Analysis Critical Control Points
 Analyze hazards and risks
 Identify critical control points (CCP)
 Establish preventative measures
 Establish procedures to monitor CCP
 Establish corrective action if deviation occurs
 Establish record keeping procedures
 Establish procedures to verify system
These steps help to reduce the risk of foodborne
illness.
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Hazards
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Biological
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
Chemical
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Microorganisms
Cleaning agents, toxic metals, pesticides, and other
chemicals
Physical

Glass chips, metal shavings, or other foreign
material
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Hazardous Foods
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High protein
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Neutral pH
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High moisture
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Hazardous Foods
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Milk – milk products
Sliced melons
Garlic in oil
Poultry
Meat – beef, pork, lamb
Fish, shellfish & crustacea
Sprouts and raw seeds
Baked or broiled potatoes
Shell eggs
Tofu or other soy protein foods
Cooked rice, beans and other heat treated plant foods
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Technologies & Food Safety
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Pasteurization
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Food is heated to kill pathogenic bacteria
Irradiation
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Approved by FDA and USDA
Reduces pathogenic organisms
Irradiated with gamma rays, electron beams, or X-rays
Irradiated food is NOT radioactive
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Microorganism Causes
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Bacteria
Viruses
Parasites
Fungi
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Three Types of Foodborne Illness
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Food infection
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Food contains live pathogenic organisms
Illness does not appear immediately
Food intoxication
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Food contains
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toxin-producing microorganism
Biological or chemical toxin
Toxin-mediated infection
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Food contains microorganisms that produce toxins in
the intestine
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Bacteria
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Grow best with moisture and neutral pH
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Temperature preference
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Psychrophilic (prefers cold)
Thermophilic (prefers heat)
Mesophilic (moderate temperature)
Oxygen preference
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Aerobic
Anaerobic
Facultative
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Bacteria
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Salmonella
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Leading cause of foodborne illness
Eggs and poultry frequently implicated
Melons and other types of produce can be contaminated
Campylobacter jejuni
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Leading cause of diarrhea
Inadequately cooked food of animal origin
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Bacteria
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Listeria monocytogenes
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Pregnant women 20 times more likely to become ill
Sources: raw milk, soft ripened cheese, ice cream, deli
meats, raw and undercooked poultry and meat
Yersinia enterocolitica
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
Cook foods improperly
Pigs are primary source of this organism
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Bacteria
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Vibrio parahaemolyticus and Vibrio vulnificus
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Raw and undercooked shellfish
Fatality rate from V. vulnificus can be 50 % or
higher in susceptible individuals
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Bacteria
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Escherichia coli (E.coli)
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Leading cause of kidney failure in children
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4th common cause of bacterial diarrhea
Associated with cattle and cattle products
Found in foods cross-contaminated (apple cider,
lettuce, other)
Cook ground beef to 155-160°F
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Bacteria
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Clostridium perfringens
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Often found in temperature-abused foods
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Foods in danger zone – too long
Reheat leftovers to 165°F
Shigella
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Infected food handlers are common source
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Bacteria
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Staphylococcus aureus
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Produces enterotoxin
Prevent by sanitary handling of food and proper
refrigeration (do not temperature abuse foods)
Toxin, once produced, not destroyed by heat
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Bacteria
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Clostridium botulinum
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Results in “botulism”
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Causes paralysis and death
Anaerobic bacteria
Sources: improperly home canned foods, home
prepared garlic in oil, and other
Infants under 1 year should not eat honey

Infant botulism
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Viruses

Essentially all viruses transmitted by fecal-oral
route.
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
Hepatitis A
Norovirus
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Fungi
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Molds
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Mycotoxins can contaminate grains, nuts, and fruits
Molds on foods in home should generally be
discarded
Yeast
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Acidic fruit juices
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Animal Parasites
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Trichinella spiralis
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Undercooked game meats such as bear, boar, and rabbit
Historically associated with pork
Cook to 145°F
Anisakis simplex
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Roundworm found in certain kinds of fish
Improperly cooked or improperly frozen fish
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Animal Parasites
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Toxoplasma gondii
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Toxoplasmosis infection of particular concern for pregnant
women
Associated with cat feces (cat boxes)
Raw and undercooked meat also a source
Cyclospora cayetanensis
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A protozoa
Raspberry contamination in 1996
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Prions

Proteins found in animal tissue that become
infectious
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Bovine spongiform encephalopathy (BSE)
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“Mad Cow Disease”
Creutzfeldt-Jakob disease (vCJD)
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Natural Toxins
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Plant toxins
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Poisonous mushrooms
Oxalic acid in leaves of rhubarb plant
Solanine – green potatoes
Goitrogens in cabbage family
Protease inhibitors in legumes
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Marine Toxins
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Ciguatoxin
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Scrombotoxins
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Contaminated predatory reef fish
Tuna, mackeral, bluefish, and others that have begun to spoil
producing high histamine levels
Paralytic shellfish poisoning
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Toxin produced by a dinoflagellate in the ocean
May be called “red tide” but tide may not always be red
when contaminated
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Chemical and Physical Contaminants

Mercury
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FDA / EPA warnings for certain fish and water
areas
Other metals
Packaging
Pesticide Residues
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Food Allergies and Intolerances

Symptoms can range from an illness to a life threatening
reaction (anaphylactic shock)
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Big Eight allergenic foods
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Wheat
Crustacea such as shrimp and crab
Eggs
Fish
Peanuts
Milk
Tree nuts
Soybeans
Food intolerances - Nonimmunological
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Additional Food Safety Issues
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Biotechnology
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Can produce plants with desirable characteristics
Regulated by FDS, USDA, and EPA
Scientific community supports
Some consumers are unsure / uncomfortable
Bioterrorism
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Food Emergency Response System
Regulations to increase oversight of food supply
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Upper Saddle River, NJ 07458. • All Rights Reserved.