FOOD SAFETYProtecting Against Foodborne Illness
TYPES OF CONTAMINATION
Bacteria Most common cause of foodborne illness
Viruses Reproduce in host
Fungi and parasites Chemical
Responsible for far fewer cases People generally report more fear over chemical
contamination of food than of bacterial contamination
PEOPLE MOST AT RISK
People with depressed immune system HIV/AIDS, cancer, liver disease, diabetes, on
immunosuppressant medications Pregnant women Infants, young children Older adults
MONITORING THE FOOD SUPPLY
USDA = U.S. Department of AgricultureGrains, produce, meat, poultry, milk, eggs
ATF = Bureau of Alcohol, Tobacco, and Firearms and ExplosivesAlcoholic beverages
EPA = Environmental Protection AgencyPesticide use, water quality
MONITORING THE FOOD SUPPLY
FDA = Food and Drug AdministrationFoods in interstate commerce
(except meat and eggs), seafood, food labels
CDC = Centers for Disease Control and PreventionMonitors outbreaks, national
prevention programs Local governments
FOOD SUPPLY RISK Meat, dairy, eggs
Moist, high protein = excellent growth medium Consumption of raw or undercooked animal
products Deli, salad bars, pre-prepared foods,
restaurants Imported RTE (ready-to-eat) foods
FOOD PRESERVATION
Salt, sugar, sulfite additives Dehydration Pasteurization (high heat to sterilize) Fermentation (production of acid and alcohol
inhibits bacterial growth) Irradiation (like in microwave cooking)
COMMON BACTERIAL INFECTIONS Salmonella
Meat, poultry, eggs, fish, sprouts, unpasteurized milk
E. coli Beef, fruits, vegetables, sprouts, yogurt
Listeria Soft cheese made with unpasteurized milk, deli
foods (cross-contamination) Clostridium botulinum
Botulism, spores Improperly canned foods, dented cans, mushrooms,
spinach, beef, honey
COMMON VIRAL INFECTIONS
Norovirus (human rotovirus) From human intestinal tract and feces Food contamination with sewage
Hepatitis A Fecal-oral contamination
PRIONS
Mad cow disease (bovine spongiform encephalopathy or BSE)
High in nervous tissue Banned in animal feed
Cooking does not destroy prions
GOOD FOOD HANDLING PRACTICES
Purchasing Frozen and perishables last Handle fresh produce first, in plastic bags Use ice chest Avoid damaged containers Pasteurized dairy products only
GOOD FOOD HANDLING PRACTICES
PreparationWash hands for at least 20 secondsSanitize utensils, countersAvoid cross-contaminationSeparate cutting boardsThaw frozen foods in refrigerator, under
cold running water, or in microwaveWash fresh produce in waterAvoid moldy foodUse refrigerated meat quickly
GOOD FOOD HANDLING PRACTICES
Cooking Avoid “Danger Zone” of 40 to 140 degrees
Fahrenheit for more than 2 hours for perishable foods
Keep hot foods hot and cold foods cold Cook foods thoroughly to recommended
temperature
PESTICIDE USE
Consumers do not like to buy produce that has been damaged by pests
Pests cause billions of dollars in crop damage annually
FDA, EPA and the USDA enforce pesticide use standards
Annual tests demonstrate low levels of pesticides in foodsWashing reduces pesticide exposure
PESTICIDE USE Concerns
Some pesticides may be toxic, carcinogenic
Pesticides may persist in environment, contaminate water supplies
Organic foodsGrown without traditional pesticidesMore costly, less risk for chemical
contaminationMay still cause foodborne illnessNote: poor food handling practices much
more dangerous than risk of pesticide consumption of conventionally-grown produce