FOOD SAFETY
Food science & Technology 140
What is food safety?
What is food safety?
• Potential health risks from food consumption
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
concerns
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
concerns– hormone residues (growth promoters)
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
concerns– hormone residues (growth promoters)– animal drugs (antibiotics)
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
concerns– hormone residues (growth promoters)– animal drugs (antibiotics)– chemical residues (pesticides)
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
concerns– hormone residues (growth promoters)– animal drugs (antibiotics)– chemical residues (pesticides)– preservatives
What is food safety?
• Potential health risks from food consumption– microbiological, viral and parasitic
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
Meat Industry Examples
• Federal Agencies– Food Safety and Inspection
Service (FSIS)
Meat Industry Examples
• Federal Agencies– Food Safety and Inspection
Service (FSIS)– Animal, Plant, and Health
Inspection Service (APHIS
Meat Industry Examples
• Federal Agencies– Food Safety and Inspection
Service (FSIS)– Animal, Plant, and Health
Inspection Service (APHIS)– Grain Inspection, Packers
and Stockyard Administration (GIPSA)
Meat Industry Examples
• Federal Agencies– Food Safety and Inspection
Service (FSIS)– Animal, Plant, and Health
Inspection Service (APHIS)– Grain Inspection, Packers
and Stockyard Administration (GIPSA)
– Agricultural Marketing Service (AMS)
Meat Industry Examples
• Federal Agencies– Food and Nutrition Service
(FNS)
Meat Industry Examples
• Federal Agencies– Food and Nutrition Service
(FNS)– Occupational Safety and
Health Administration
Meat Industry Examples
• Federal Agencies– Food and Nutrition Service
(FNS)– Occupational Safety and
Health Administration (OSHA)– Food and Drug Administration
(FDA)
Meat Industry Examples
• Federal Agencies– Food and Nutrition Service
(FNS)– Occupational Safety and
Health Administration (OSHA)– Food and Drug Administration
(FDA)– Consumer Product Safety
Commission (CPSC)
Meat Industry Examples
• 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)
Meat Industry Examples
• State Agencies– Department of Agriculture– Department of Health
Meat Industry Examples
• 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
HACCP Program Principles
1 Conduct a hazard analysis
2 Identify the Critical Control Points (CCP) in the processEx. Endpoint temperature
HACCP Program Principles
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
HACCP Program Principles
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
HACCP Program Principles
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
Microbiological Concerns
• 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
Microbiological Concerns
• Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination
Microbiological Concerns
• Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination
• Clostridium perfringens: anaerobic, produces an enterotoxin, ‘cafeteria germ’, keep food >140oF
Microbiological Concerns
• Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination
Microbiological Concerns
• 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
Microbiological Concerns
• 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
What can we do to prevent food-borne illness?
• Food safety is everyone’s responsibility– Producers
• Sanitation• Feed modifications• Vaccines
What can we do to prevent food-borne illness?
• 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
What is the industry doing to control pathogens?
• 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
What is the industry doing to control pathogens?
• 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
What is the industry doing to control pathogens?
• 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
What is the industry doing to control pathogens?
• 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
What is the industry doing to control pathogens?
• 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
What is the industry doing to control pathogens?
• Irradiation:– “Electronically Pasteurized”– Costly– Consumer resistance– 3 types:
• Gamma Ray• Electron-Beam• X-Ray
What is the industry doing to control pathogens?
• 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”
What can we do to prevent food-borne illness?
• Food safety is everyone,s responsibility– Producers– Processors– Consumers
What can we do to prevent food-borne illness?
• Keep food HOT– cook thoroughly– hold food at 140-160oF– reheat thoroughly– never leave food out for more than 2 hours
What can we do to prevent food-borne illness?
• Keep food COLD– refrigerate at 40oF or lower– thaw food in refrigerator
What can we do to prevent food-borne illness?
• Keep food CLEAN– thoroughly clean equipment, utensils and
person– follow “sell by” and “use by” dates
What can we do to prevent food-borne illness?
• 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
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