LectureLectureOutlineOutline

Chapter 12Chapter 12

Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Food Safety ConcernsFood Safety Concerns

Chapter 12Chapter 12

Chapter Learning OutcomesChapter Learning Outcomes

1.1. List some common types and sources of List some common types and sources of microbes that can cause food-borne illness.microbes that can cause food-borne illness.

2.2. Identify the government’s role in protecting the Identify the government’s role in protecting the food supply.food supply.

3.3. Describe procedures that can reduce the risk of Describe procedures that can reduce the risk of food-borne illness.food-borne illness.

4.4. Identify various food preservation methods.Identify various food preservation methods.

5.5. List at least three functions of food additives.List at least three functions of food additives.

6.6. Identify sources of contaminants in food.Identify sources of contaminants in food.

7.7. Discuss the pros and cons of pesticide use.Discuss the pros and cons of pesticide use.

Quiz YourselfQuiz Yourself True or FalseTrue or False

1.1. Aflatoxins are the most common sources of food-borne Aflatoxins are the most common sources of food-borne illness in the United States. T Fillness in the United States. T F

2.2. In the United States, foods such as ready-to-eat cereals, In the United States, foods such as ready-to-eat cereals, commercially canned vegetables, and orange juice are commercially canned vegetables, and orange juice are common sources of food-borne illness. T Fcommon sources of food-borne illness. T F

3.3. Certain fungi, such as button mushrooms, are safe to Certain fungi, such as button mushrooms, are safe to eat. T Feat. T F

4.4. The Environmental Protection Agency (EPA) regulates The Environmental Protection Agency (EPA) regulates the proper use of pesticides in the United States. T Fthe proper use of pesticides in the United States. T F

5.5. The best way to tell if a food is safe to eat is to smell it. The best way to tell if a food is safe to eat is to smell it. T FT F

Quiz YourselfQuiz Yourself True or FalseTrue or False

1.1. FalseFalse Food-borne illness resulting from Food-borne illness resulting from aflatoxins rarely occurs in the United States.aflatoxins rarely occurs in the United States.

2.2. FalseFalse These foods are These foods are notnot common sources of common sources of food-borne illness.food-borne illness.

3.3. TrueTrue Certain fungi, such as button mushrooms, Certain fungi, such as button mushrooms, are safe to eat.are safe to eat.

4.4. TrueTrue The Environmental Protection Agency The Environmental Protection Agency (EPA) regulates the proper use of pesticides in (EPA) regulates the proper use of pesticides in the United States.the United States.

5.5. FalseFalse Smelling a food is Smelling a food is notnot a reliable way to a reliable way to test its safety. test its safety.

Key TermsKey Terms

• BacteriaBacteria– Simple single-celled microorganisms

• Food-borne illnessFood-borne illness– Illness caused by microscopic disease-

causing agents or their toxic by-products in food

• Pathogens:Pathogens: Disease–causing microbesDisease–causing microbes• Food intoxicationFood intoxication: Illness that results when

poisonspoisons produced by certain pathogens contaminate food and irritate the intestinal tract

Protecting Our Food

• Food and Drug AdministrationFood and Drug Administration (FDA)(FDA)– Regulates food sold in interstate trade– Establishes standards for safe food manufacturing

• Department of AgricultureDepartment of Agriculture (USDA)(USDA)– Enforces food safety laws

• Environmental Protection AgencyEnvironmental Protection Agency (EPA)(EPA)– Monitors quality of drinking water – Regulates toxic substances and wastes

• Federal Trade CommissionFederal Trade Commission (FTC)(FTC)– Oversees consumer protection laws

Microbes in FoodMicrobes in Food

• Certain food microbes are beneficialCertain food microbes are beneficial– Alter the color, texture, taste, and other factors

in production • hard cheese, raised bread, pickled foods, or alcohol.

• Other microbes contaminatecontaminate food, making it unsafe for humans.– Contaminates include pathogenspathogens, insect partsinsect parts,

pesticide residuespesticide residues, and metal fragmentsmetal fragments.

How Pathogens Enter FoodHow Pathogens Enter Food

• Entrance can be from air, water, soil, air, water, soil, sewagesewage, or animals.animals.

• To reduce risk of illness, keepkeep flies, cockroaches, and other vermin away from food.

• Insert photo of fly on meat from page 407

Common Routes for Common Routes for Transmitting PathogensTransmitting Pathogens

• VerminVermin– Animals such as flies, cockroaches, mice, and rats that

live around sewage or garbage

• Poor personal hygienePoor personal hygiene– Failure to wash hands after using the toilet or coming in

contact with sources of pathogens

• Improper food handlingImproper food handling– Cross-contamination or failing to keep foods at the

proper temperatures

Food-Borne IllnessFood-Borne Illness• Illnesses generally involve the digestive tractdigestive tract

– Signs and symptoms include nauseanausea, vomitingvomiting, diarrheadiarrhea, and intestinal crampsintestinal cramps

– Incubation periodIncubation period can make identifying source of illness difficult

• The number of pathogenic microbes or amount of toxin influences whether a person becomes ill.

• Populations at riskat risk include:• Pregnant womenPregnant women• Very young childrenVery young children• Elderly personsElderly persons• People who have serious chronic diseases or weakened People who have serious chronic diseases or weakened

immune systemsimmune systems

Summary of Some High-Risk Foods and Summary of Some High-Risk Foods and Their Primary PathogensTheir Primary Pathogens

• Insert Table 12.1

Is It the Stomach Flu?Is It the Stomach Flu?

• InfluenzaInfluenza (“the flu”)– VirusesViruses that infect

respiratory tract • Characterized by Characterized by coughingcoughing, ,

fever, weakness, and body fever, weakness, and body achesaches

• Food-borne illnessFood-borne illness– PathogensPathogens that infect

intestinal tractintestinal tract• Characterized by intestinal

cramps, diarrhea, and vomiting

Food-Borne Pathogens• Bacteria — Single-celled microbes

– Certain bacteria require oxygen – Common pathogenic bacteria: Campylobacter,

Clostridium, Escherichia, Listeria, Salmonella, and Staphylococcus.

• Viruses — Genetic material coated with protein• Parasites — Organism lives in/on other living

things – Examples: Giardia, Cryptosporidium, Trichinella, and

Anisakis • Fungi — Lives on dead/decaying organic matter

Common Sources of Food Borne Illness: Common Sources of Food Borne Illness: BacteriaBacteria

• Insert Table 12.2

Common Sources of Food Borne Illness: ViralCommon Sources of Food Borne Illness: Viral

• Insert Table 12.3

Common Sources of Food Borne Illness: Common Sources of Food Borne Illness: ParasitesParasites

• Insert Table 12.3

Reducing Risk When Purchasing Food

• When shopping for groceries:When shopping for groceries:– Purchase frozen foods and highly perishable Purchase frozen foods and highly perishable

foods, such as meat and fish, last.foods, such as meat and fish, last.– Avoid precut bagged produce or salads.Avoid precut bagged produce or salads.– Check “best by” dates on packages of Check “best by” dates on packages of

perishable foods. Choose products with the perishable foods. Choose products with the latest dates.latest dates.

– Don’t buy food in damaged containers.Don’t buy food in damaged containers.– Don’t buy cartons with cracked eggs.Don’t buy cartons with cracked eggs.

Reducing Risk When Purchasing Food (continued)

• Purchase only pasteurized dairy foods and Purchase only pasteurized dairy foods and juices.juices.

• Purchase only the amount of produce for 1 Purchase only the amount of produce for 1 week’s use.week’s use.

• Pack meat, fish, and poultry in plastic bags to Pack meat, fish, and poultry in plastic bags to avoid cross-contamination of other foods.avoid cross-contamination of other foods.

• After shopping, take groceries home After shopping, take groceries home immediately. immediately.

• Refrigerate (or freeze) meat, fish, or poultry. Refrigerate (or freeze) meat, fish, or poultry. • Refrigerate eggs and milk products.Refrigerate eggs and milk products.

Reducing Risk: Food PreparationReducing Risk: Food Preparation

• Use a fresh paper towel or clean hand towel Use a fresh paper towel or clean hand towel to dry hands. to dry hands.

• Before preparing foods, clean food Before preparing foods, clean food preparation surfaces with hot soapy water.preparation surfaces with hot soapy water.

– A solution made by adding 1 tbsp bleach A solution made by adding 1 tbsp bleach to 1 gallon of water kills most pathogens.to 1 gallon of water kills most pathogens.

• Use easy-to-clean, non-porous cutting Use easy-to-clean, non-porous cutting boards.boards.

Reducing Risk: Food Preparation Reducing Risk: Food Preparation (continued)(continued)

• Replace cutting boards when they Replace cutting boards when they become streaked with cuts. become streaked with cuts. – Have 3 different cutting boards, one for Have 3 different cutting boards, one for

meats, the second for produce, and third meats, the second for produce, and third for breads.for breads.

• Sanitize food preparation surfaces and Sanitize food preparation surfaces and equipment that came in contact with equipment that came in contact with meat, fish, or poultrymeat, fish, or poultry..

Proper Hand WashingProper Hand Washing

• Wash hands thoroughly with hot, soapy water for Wash hands thoroughly with hot, soapy water for at least 20 seconds, before and after touching at least 20 seconds, before and after touching foodfood.

• Insert photo of hands and sink from page 415.

Reducing Risk During Food PreparationReducing Risk During Food Preparation

• Don’t use foods from containers thatDon’t use foods from containers that:– leak, bulge, or are severely dentedleak, bulge, or are severely dented– have damaged safety sealshave damaged safety seals– spurt liquid or have a bad odorspurt liquid or have a bad odor

• ReadRead product labels to determine proper product labels to determine proper storage conditions.storage conditions.

• WashWash fresh produce under running water to fresh produce under running water to remove surface dirt and bacteria.remove surface dirt and bacteria.

RememberRemember:: When in doubt, throw it out.When in doubt, throw it out.

Maintaining Proper Temperature of Foods

• Most microbes grow well Most microbes grow well when temperatures are when temperatures are between between 4040oo F to 140 F to 140o o FF..– Cooking food to the proper Cooking food to the proper

temperature destroys food-temperature destroys food-borne pathogens.borne pathogens.

• Microwave cookingMicrowave cooking can result can result in in uneven temperaturesuneven temperatures that that may not destroy all may not destroy all pathogens.pathogens.

• Insert figure 12.3

To Reduce Your Risk of To Reduce Your Risk of Food-Borne IllnessFood-Borne Illness

• Always thaw high-risk foods in the refrigerator, Always thaw high-risk foods in the refrigerator, under cold running water, or in the microwave.under cold running water, or in the microwave.

• Cook foods immediately after thawing. Do not Cook foods immediately after thawing. Do not refreeze.refreeze.

• Marinate food in the refrigerator, and if Marinate food in the refrigerator, and if marinating meat, fish, or poultry, discard the marinating meat, fish, or poultry, discard the marinade.marinade.

• Don’t remove cold foods from the refrigerator or Don’t remove cold foods from the refrigerator or hot foods from the stove until serving time.hot foods from the stove until serving time.

Food Pathogens and Temperature

Raw FishRaw Fish

• Eating raw fish is Eating raw fish is safe for most safe for most healthy people, if healthy people, if the fish is very fresh the fish is very fresh before being before being commercially frozen commercially frozen and then thawed and then thawed properly.properly.

• Insert sushi photo from page 418.

Ground Meats, Poultry, and FishGround Meats, Poultry, and Fish

• The The interior portioninterior portion of meat of meat contains no bacteria, contains no bacteria, however, the surface however, the surface maymay contain bacteria.contain bacteria.

• GrindingGrinding mixes pathogenic mixes pathogenic bacteria throughout the meat.bacteria throughout the meat.

• To avoid food-borne illness, To avoid food-borne illness, cookcook ground meats ground meats thoroughly.thoroughly.

• Insert raw ground meat photo from page 418.

To Reduce Your Risk of To Reduce Your Risk of Food-Borne IllnessFood-Borne Illness

• Cook beef, poultry, pork, thick pieces of Cook beef, poultry, pork, thick pieces of fish, and egg-containing dishes fish, and egg-containing dishes thoroughly.thoroughly.

• Cook eggs until the yolk and white Cook eggs until the yolk and white solidify.solidify.

• Heat sprouts until they are steaming.Heat sprouts until they are steaming.

• Cooked seafood should lose its glossy Cooked seafood should lose its glossy appearance and flake easily.appearance and flake easily.

To Reduce Your Risk of To Reduce Your Risk of Food-Borne Illness (continued)Food-Borne Illness (continued)

• Bake stuffing separately from Bake stuffing separately from poultry.poultry.

• Serve meat, poultry, and fish on a Serve meat, poultry, and fish on a clean plate.clean plate.

• During picnics, keep salads, desserts During picnics, keep salads, desserts and other perishable picnic foods on and other perishable picnic foods on ice.ice.

Storing FoodStoring Food

• Refrigerate or freeze Refrigerate or freeze left-over foods within 2 left-over foods within 2 hours. hours. – If environmental If environmental

temperatures are >90temperatures are >90o o F, F, refrigerate within 1 hr.refrigerate within 1 hr.

• Separate food into Separate food into shallow pans to ensure shallow pans to ensure faster cooling.faster cooling.

• Insert figure 12.7

Reducing Risk When Storing FoodsReducing Risk When Storing Foods

• Keep refrigerator temperature below 41°F.Keep refrigerator temperature below 41°F.• Cook or freeze ground meats and poultry soon after Cook or freeze ground meats and poultry soon after

purchasing.purchasing.• Cook raw fish, shellfish, and poultry the day they are Cook raw fish, shellfish, and poultry the day they are

purchased. purchased. • Use refrigerated ground meat within 1 to 2 days and Use refrigerated ground meat within 1 to 2 days and

use frozen meat and patties within 3 to 4 months use frozen meat and patties within 3 to 4 months after purchasing them. after purchasing them.

• Use refrigerated leftovers within 4 days. Use refrigerated leftovers within 4 days. • Reheat leftovers to 165°F; reheat gravy to a rolling Reheat leftovers to 165°F; reheat gravy to a rolling

boil. boil.

Cold Storage Time Limits for Perishable FoodsCold Storage Time Limits for Perishable Foods

• Insert Table 12.6

FIGHT BAC!

1.1. CLEANCLEANWash hands and surfacesoften.

2.2. SEPARATESEPARATEDon’t cross-contaminate.

3.3. COOKCOOKCook to proper temperature.

4.4. CHILLCHILLRefrigerate promptly.

• Insert FIGHT BAC from page 420.

www.homefoodsafety.org

Food Spoilage

Summary of Food Preservation MethodsSummary of Food Preservation Methods

• Insert Table 12.7

Home-Canned FoodsHome-Canned Foods

• Home-cannedHome-canned foods may contain the deadly Clostridium Clostridium botulium botulium and itsand its toxin toxin.– Low acidLow acid foods, such as

corn and beans, are most susceptible.

• Do not tasteDo not taste home-canned, low-acid foods before they are boiledboiled for at least 10 min.

IrradiationIrradiation

• Food irradiationFood irradiation preserves food by using a high amount of energy to kill pathogens.– Process does notdoes not make foods

radioactive

• Used on spices, dry vegetable seasonings, meats, seeds, shell eggs, and fresh produce

• Irradiated foods (except dried seasonings) must have the RaduraRadura symbol on package.

• Insert figure 12.8

Preparing for DisastersPreparing for Disasters

WaterWater• Store at least 1 gallon of water/person/day. Keep a 3 Store at least 1 gallon of water/person/day. Keep a 3

to 5 day supply.to 5 day supply.• Keep water in a cool place and in sturdy plastic Keep water in a cool place and in sturdy plastic

containers.containers.• Store water away from toxic substances.Store water away from toxic substances.• Change stored water every 6 months.Change stored water every 6 months.• Drink only bottled, boiled, or treated water until public Drink only bottled, boiled, or treated water until public

water supply is safe.water supply is safe.• Fill a bathtub with water to use, if needed.Fill a bathtub with water to use, if needed.• Make sure the seal on bottled water has not been Make sure the seal on bottled water has not been

broken.broken.

Emergency Food SupplyEmergency Food Supply

• Store at least a 3-day supply of food for emergency use.Store at least a 3-day supply of food for emergency use.• Choose foods that have a long shelf life, require no Choose foods that have a long shelf life, require no

refrigeration, and can be eaten without cooking.refrigeration, and can be eaten without cooking.• Store a manual can opener, paper towels, and eating Store a manual can opener, paper towels, and eating

utensils.utensils.• Unopened canned and boxed foods should last 2 years.Unopened canned and boxed foods should last 2 years.• If there’s no electricity, eat foods in the refrigerator and If there’s no electricity, eat foods in the refrigerator and

freezer before the emergency food supply.freezer before the emergency food supply.• For more information, visit the CDC website:For more information, visit the CDC website:

www.bt.cdc.gov/disasters/

Food AdditivesFood Additives

Food additive: Food additive: any substance that any substance that becomes incorporated in food during becomes incorporated in food during production, packaging, transport, or production, packaging, transport, or storagestorage– Direct or intentional additives are added to Direct or intentional additives are added to

foods to facilitate processing, increase foods to facilitate processing, increase nutrient content, prolong freshness, enhance nutrient content, prolong freshness, enhance taste, improve color, or make the food safe.taste, improve color, or make the food safe.

– Color additivesColor additives include dyes, pigments, or include dyes, pigments, or other coloring agents such as beta-carotene.other coloring agents such as beta-carotene.

Common Types of Direct Food AdditivesCommon Types of Direct Food Additives

• Insert Table 12.9

Food Safety Legislation: Food Food Safety Legislation: Food AdditivesAdditives

• Food Additives AmendmentFood Additives Amendment (1958)– Required manufacturers to provide evidence that a

new additive is safe before use in products

• Generally Recognized a Safe (GRAS)Generally Recognized a Safe (GRAS) — List of ingredients used before 1958 that were thought to be safe – Exempt from safety testing– GRAS list substances are not classified as additivesGRAS list substances are not classified as additives

All new additives must undergo safety testing All new additives must undergo safety testing before FDA grants approvalbefore FDA grants approval..

Food Safety Legislation: Food Additives

• Delaney Clause of the Food Additives Delaney Clause of the Food Additives AmendmentAmendment — prevents manufacturers from prevents manufacturers from adding a new compound to foods that causes adding a new compound to foods that causes cancer at any level of intakecancer at any level of intake– Does not apply to pesticide residue Does not apply to pesticide residue

• The Food Quality Protection ActFood Quality Protection Act of 1996 of 1996 established safety standards of “a reasonable established safety standards of “a reasonable certainty of no harm” for pesticide residuescertainty of no harm” for pesticide residues.

Other Substances in Food

Unintentional food additives — Unintentional food additives — substances substances that are accidentally in foodsthat are accidentally in foods– FDA permits very small amounts of FDA permits very small amounts of

unavoidable, naturally occurring substances unavoidable, naturally occurring substances like like dirtdirt and and insect insect parts in foods. parts in foods. • Small amounts are not harmful when Small amounts are not harmful when

consumed in minute amounts. consumed in minute amounts. – Chemical contaminantsChemical contaminants like lead or mercury, like lead or mercury,

are naturally in our environment and may be in are naturally in our environment and may be in foods.foods.

BenzeneBenzene

• Benzene Benzene is a cancer-causing agent in some is a cancer-causing agent in some beverages and foods derived from natural or beverages and foods derived from natural or from manufactured sources.from manufactured sources.

– In 2005, FDA received reports that low levels In 2005, FDA received reports that low levels of benzene were found in soft drinks that of benzene were found in soft drinks that contain contain ascorbic acidascorbic acid and and benzoate saltsbenzoate salts..

• FDA’s FDA’s Center for Food Safety and Applied Center for Food Safety and Applied NutritionNutrition sampled drinks and found either no sampled drinks and found either no detectable amounts of benzene or amounts detectable amounts of benzene or amounts within the allowable range.within the allowable range.

What Are Pesticides?What Are Pesticides?

• PesticidesPesticides: any substances used to control or kill any substances used to control or kill unwanted organismsunwanted organisms– Insecticides Insecticides — control or kill insects— control or kill insects– Rodenticides Rodenticides —— controlcontrol or kill mice and ratsor kill mice and rats– HerbicidesHerbicides — destroy weeds— destroy weeds– FungicidesFungicides — limit spread of fungi— limit spread of fungi

Pesticide Residue TolerancesPesticide Residue Tolerances — maximum amount maximum amount of pesticide residues allowed of pesticide residues allowed

Nonchemical Methods of Pest Nonchemical Methods of Pest ManagementManagement• Integrated Pest ManagementIntegrated Pest Management

(IPMIPM) involves methods that involves methods that control pests while limiting control pests while limiting damage to the environment.damage to the environment.– Examples: growing Examples: growing pest-resistant pest-resistant

crops, using predatory wasps, or crops, using predatory wasps, or trapping adult insectstrapping adult insects

• Produce grown without pesticides Produce grown without pesticides may be labeled as “organic.”may be labeled as “organic.”

• Insert figure 12.10

How Safe Are Pesticides?

• Pesticides have the potential to harm Pesticides have the potential to harm humans, animals, and the environment. humans, animals, and the environment.

– Once pesticides are applied to cropland, Once pesticides are applied to cropland, they may remain in the soil, be taken up they may remain in the soil, be taken up by the plant root, enter groundwater and by the plant root, enter groundwater and other waterways, or be carried to other other waterways, or be carried to other locations by the wind. locations by the wind.

• Each path can be a route to the human Each path can be a route to the human food chain.food chain.

Pesticide PathwaysPesticide Pathways

• Insert Figure 12.11

Chapter 12 HighlightAvoiding “The Revenge”

Traveler’s Diarrhea ( (TDTD))

– Results from consuming food or water that has Results from consuming food or water that has been contaminated with pathogensbeen contaminated with pathogens

– Causes abrupt onset of abdominal cramps, loose Causes abrupt onset of abdominal cramps, loose or watery bowel movements, nausea, vomiting, or watery bowel movements, nausea, vomiting, bloating, and fever bloating, and fever

– Generally lasts 3 to 4 daysGenerally lasts 3 to 4 days

Areas of Risk for Traveler’s Diarrhea

• Insert figure 12.A Insert figure 12.A

Reducing Your Risk of TD

• Use caution when selecting foods and beverages. – Avoid food from street vendors,

undercooked meats, and raw foods washed in water.

• Avoid contact with contaminated waterways.• Sanitize drinking water and water for

brushing teeth or hand washing.

Sanitizing Water

• Boiling

• Using chemical disinfectants that contain chlorine or iodine (These products do not kill Crypto.)

• Filtering water– Removes bacteria and protozoans but not

viruses

Preventive MedicationPreventive Medication

• • Before leaving the United States, consult a Before leaving the United States, consult a physician.physician.

• Bismuth subsalicylate (BSS) can reduce the Bismuth subsalicylate (BSS) can reduce the risk.risk.

• Side effects of BSS can include nausea, Side effects of BSS can include nausea, constipation, and blackening of the tongue constipation, and blackening of the tongue and bowel movements.and bowel movements.