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