FOOD SAFETY Food science & Technology 140. What is food safety?

FOOD SAFETY

Food science & Technology 140

What is food safety?


• Potential health risks from food consumption


• Potential health risks from food consumption– microbiological, viral and parasitic

concerns



concerns– hormone residues (growth promoters)



concerns– hormone residues (growth promoters)– animal drugs (antibiotics)



concerns– hormone residues (growth promoters)– animal drugs (antibiotics)– chemical residues (pesticides)



concerns– hormone residues (growth promoters)– animal drugs (antibiotics)– chemical residues (pesticides)– preservatives



concerns– hormone residues (growth promoters)– animal drugs (antibiotics)– chemical residues (pesticides)– preservatives – bioengineered foods

Americans have the safest food supply in the world

• Food industry highly regulated

• Inspections at:– Antemortem (before death)– Postmortem (after death)– Further processing– Facilities– Stores– Restaurant kitchens

Americans have the safest food supply in the world

• Inspections performed by:– Federal agencies– State agencies– Local agencies

Meat Industry Examples

• Federal Agencies


• Federal Agencies– Food Safety and Inspection

Service (FSIS)



Service (FSIS)– Animal, Plant, and Health

Inspection Service (APHIS




Inspection Service (APHIS)– Grain Inspection, Packers

and Stockyard Administration (GIPSA)




Inspection Service (APHIS)– Grain Inspection, Packers

and Stockyard Administration (GIPSA)

– Agricultural Marketing Service (AMS)


• Federal Agencies– Food and Nutrition Service

(FNS)



(FNS)– Occupational Safety and

Health Administration




Health Administration (OSHA)– Food and Drug Administration

(FDA)




Health Administration (OSHA)– Food and Drug Administration

(FDA)– Consumer Product Safety

Commission (CPSC)


• Federal Agencies– Food and Nutrition Service (FNS)– Occupational Safety and Health

Administration (OSHA)– Food and Drug Administration

(FDA)– Consumer Product Safety

Commission (CPSC)– Environmental Protection Agency

(EPA)


• State Agencies– Department of Agriculture– Department of Health


• Local Agencies– City or county health

inspections (health departments

Food Safety Regulation

• Food Safety is everyone’s responsibility

Food Safety Regulation

• Food Safety is everyone’s responsibility

• HACCP is current food regulation program

Food Safety Programs

• HACCP

H: Hazard

A: Analysis

C: Critical

C: Control

P: Point

HACCP Plans

• Assemble HACCP team

• Describe the food and the method of distribution

• Identify the intended use and consumers of the food

• Develop a flow diagram which describes the process

• Verify the flow diagram

HACCP Program Principles

1 Conduct a hazard analysis• Biological hazard: Ex. Bacteria• Chemical hazard: Ex. Nitrite toxicity• Physical hazard: Ex. Metal


1 Conduct a hazard analysis

2 Identify the Critical Control Points (CCP) in the processEx. Endpoint temperature


1 Conduct a hazard analysis

2 Identify the Critical Control Points (CCP) in the processEx. Endpoint temperature

3 Establish limits for preventative measures associated with each CCP

Ex. Reach temperature of 140oF


3 Establish limits for preventative measures associated with each CCP

4 Establish CCP monitoring requirements EX. thermometer

5 Establish corrective action to be taken when monitoring indicates a critical limit deviation


6 Establish effective record keeping procedures that document the HACCP system

7 Establish procedures for verification that the HACCP system is working

Pathogenic Bacteria Concerns

• Food poisoning:

• Food infection:

Pathogenic Bacteria Concerns

• Food poisoning: illness caused by the ingestion of toxins

• Food infection: ingestion of pathogenic organisms that grow and cause illness

Microbiological Concerns

• Clostridium botulinum: food poisoning; botulism; low acid foods, anaerobic, sodium nitrite helps control


• Clostridium botulinum: food poisoning, botulism, low acid foods, anaerobic, sodium nitrite helps control

• Staphylococcus aureus: food poisoning, faculative, food handling problem, proper temperature helps control


• Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination


• Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination

• Clostridium perfringens: anaerobic, produces an enterotoxin, ‘cafeteria germ’, keep food >140oF


• Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination


• Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination

• Listeria monocytogenes: grows at refrigerated temperatures; pregnant women, young & elderly at greatest risk; proper cleaning & cooking, zero tolerance


• Escherichia coli (0157:H7): young, elderly & immune compromised at greatest risk; HUS - hemolytic uremic syndrome; cook well done

Cause of Bacterial Food-borne Illness*

Cause of Bacterial Food-borne Illness*

• Improper holding temperature - 63%• Poor personal hygiene - 28%• Contaminated equipment - 23%• Inadequate cooking - 21%• Food from unsafe source - 12%• Other - 20%* Totals exceed 100% because multiple factors

may be involved

Sources of Bacterial Food-borne Illness

• Food service establishments - 77%

• Private home - 20%

• Food Processor - 3%

What can we do to prevent food-borne illness?

• Food safety is everyone,s responsibility– Producers– Processors– Consumers


• Food safety is everyone’s responsibility– Producers

• Sanitation• Feed modifications• Vaccines


• Food safety is everyone,s responsibility– Producers– Processors

What is the industry doing to control pathogens?

• Traditional interventions included:• Refrigeration• Blast freezing• Water chilling• Vacuum packaging


• Steam Vacuuming: removes visible and invisible contaminants; spot treatment;highly effective, water and energy intensive

• Hot-Water Washing: hot water (160-180oF) shower cabinets

• Organic Acid Washes: hot solution (> 140oF) of 2% lactic or acetic; misted onto carcasses; highly effective

• Ozone Treatment: good as wash and water treatment


• Steam Pasteurization: whole carcass treatment; brings surface to about 200oF; extremely effective; expensive and water and energy intensive

• Acidified Chlorite (Poultry): controls Salmonella and others


• Carcass/Product Washing: acetic, lactic and gluconic acids; chlorine,hydrogen peroxide – cheap but corrodes pipes

• Modified Atmosphere Packaging: gas mixtures of oxygen, carbon dioxide and nitrogen


• Ingredient Technology:– Probiotics: “good” bacteria used as

ingredient; Ex. Fermented sausages, Lactobacillus decreases pH and controls pathogens

– Activated Lactoferrin: provides suckling mammals anti-pathogenic protection; prevents pathogen from attaching to host; very effective; active for 45 days


• Ingredient Technology:– Acidified sodium chlorite (ASC): approved

for many foods; trade name is Sanova; mixture of citric acid and sodium

– Cetylpridinium chloride: trade name Cecure; effective for broad range of pathogens; effective for many foods; not approved by USDA or FDA for foods; common in mouthwashes and throat lozenges


• Irradiation:– “Electronically Pasteurized”– Costly– Consumer resistance– 3 types:

• Gamma Ray• Electron-Beam• X-Ray


• Intervention process are not a substitute for Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP)

• Compatible with HACCP programs• Many plants use several interventions as

“hurdles” to control pathogens• “Control” is more realistic than “Eliminate”


• Food safety is everyone,s responsibility– Producers– Processors– Consumers


• Keep food HOT– cook thoroughly– hold food at 140-160oF– reheat thoroughly– never leave food out for more than 2 hours


• Keep food COLD– refrigerate at 40oF or lower– thaw food in refrigerator


• Keep food CLEAN– thoroughly clean equipment, utensils and

person– follow “sell by” and “use by” dates


• Do not CROSS CONTAMINATE

Hormone and Drug Residues

• No unacceptable levels of residues in meat supply

Additional Reading• http://www.fsis.usda.gov/OA/consedu.htm

http://www.fsis.usda.gov/OA/consedu.htm










Summary

• U.S. has a very safe food supply

• Food industry is very regulated

• HACCP is food safety regulatory program

• Science based decisions

• Food safety is everyone’s concern

Documents

FOOD SAFETY Food science & Technology 140. What is food safety?