Transcript Food Safety and Health

Food Safety and Health
Keeping food and us safe!
Food Safety
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We have the safest food supply in the
world!
• Don’t let anyone tell you otherwise!
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Wholesomeness
• The quality of being beneficial and generally
good for you
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Contamination
• Being impure or unfit because of unwholesome
or undesirable elements
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Microbes in food not necessarily bad, but
it is no longer pure
• Baked apples accidently mixed with peach
juice
Types of Contamination
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Physical Contaminates
• Metal shavings or small pieces of
glass
• Don’t spoil food, but cause injury
• Others – packaging materials,
insects, or rodent droppings
• Insects and rodents are extremely
dangerous
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Approx 10% of grain crops are destroyed
by insects each year
Can infect food at any stage – from
growth to consumption
Types of Contamination
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Chemical Contamination
• A double edge sword
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If we try to contain insects and rodents,
we tend to contaminate chemically
• Insecticides and Herbicides
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If not washed off, will enter food supply
and cause illness
Wash fruits and vegetables
• Water
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Excellent solvent
Poison will dissolve and pollute water
Chemical Contamination
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Lead
• Caused by leaded gas fumes landing on
crops
• Also from lead solder on tin can
• Not as common as once was because
lead has been removed from use
Microbial Contamination
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Change the food’s
appearance, texture,
flavor, or odor
Considered spoiled
when that happens
Makes it unfit to eat
Mostly bacteria
This is food borne
illness
Bacteria in food
Food Borne Illness
Botulism
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Approximately 100 cases per year
Food poisoning
Toxin of Clostridium botulinum
Source – Veg, meats, fruits through
soil or dust
Prevention- Heating and rapid
cooling of food
Same thing as Botox injections
Clostridium botulinum
Campylobacter jejun/coli
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Onset – 2-5 days
Symptoms – Diarrhea, stomach pain,
fever, nausea, and vomiting
Source – Infected animals (chicken
or raw milk)
Prevention – Cook chicken, avoid
cross contaminated pasteurized milk
Cholera (Vibrio cholerae)
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Onset – 2-3 days
Symptoms – Profuse watery stool,
vomiting, dehydration, often fatal if
untreated
Sources – Raw or uncooked seafood
from human feces in water
Prevention – Cook seafood
thoroughly, general sanitation
Clostridium perfringens
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Onset – 8-22 hours
Symptoms – Diarrhea, cramps
Cooked meat and poultry through
soil and raw foods
Also caused by holding food for long
period of times with heat lamps
• Fast food several years ago
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Thoroughly heat and rapid cool food
Listeriosis (Listeria monosytogenes)
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Approximately 2500 illnesses and
500 deaths in US annually
Most deadly food borne illness
Onset 3 days to 2 weeks
Symptoms – Meningitis
Cold cuts, undercooked meats,
precooked foods that don’t get
reheated
Prevention – Cook foods and proper
sanitation
Listeria
E. Coli (Escherichia coli)
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Onset 12-60 hrs
Only needs a small amount of bacteria to
cause illness
0157:H7 is the only deadly form
Symptoms – Watery bloody stools,
cramps, fever dysentery, will also attack
kidneys
Raw/uncooked foods
Prevention – Cooks food, general
sanitation
Salmonellosis (Salmonella)
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Onset 1-5 days
Symptoms – Diarrhea, abdominal
pain, chills, fever, vomiting,
dehydration
Source – Raw/uncooked eggs, raw
milk, meat, poultry
Prevention – Cook eggs, meats and
poultry thoroughly
Staphlococcal (Staphylococcus
aureus)
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1-6 hr onset
Symptoms – Nausea, vomiting,
diarrhea, cramps
Sources – Ham, poultry, cream filled
pastries, whipped butter, cheese
Prevention – Proper heating and
rapid cooling of foods
Staphlococcal (Staphylococcus
aureus)
Yersiniosis (Yersinia enterocolitica)
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Onset – 3-7 days
Symptoms – Diarrhea, pains
mimicking appendicitis, fever,
vomiting
Sources – Raw or uncooked pork and
beef, tofu packed in spring water
Prevention – cook meats thoroughly,
chlorinate water
Yersinia pestos – Black Death Plague
Trichinosis (Trichinella spiralis)
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Onset – 8–15 days
Symptoms – Muscle pain, swollen
eyelids, fever, sometimes death
Sources – Raw uncooked pork or
meat of carnivorous animals (bears)
Prevention – Thoroughly cook meat
and freezing pork
HACCP
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Hazard Analysis and Critical Control
Points
Food safety program used to
evaluate every step and procedure in
the food production process
Hazards include:
• Microbes, toxins, chemicals and foreign
objects
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A control point is anything where a
hazard could be removed, prevented
or minimized
HACCP Program
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Determine hazards
Flowchart of procedure
Set standards for each point
Monitor control points
Correct problems
Keep records
Verification
Government Regulation
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Two main government organizations
• FDA – Food and Drug Administration
• USDA – US Department of Agriculture
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Develop acceptable standards and
limits for food
• Chilling after cooking should be 0˚C
within 1 hour
Food and Drug Administration
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Handles legal drugs, cosmetics and
food products
Responsible for the public health
US Department of Agricutlure
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Handles the inspection of food
producers
Ensures wholesomeness of the foods
we eat
Food Safety