Consumer Concerns: Food & Water Safety

Chapter 17

Foodborne Illness: Where does it come from? Bacteria from animals Human, industrial, and agricultural

waste in waterways Pesticides or fertilizers on produce Annually in US, foodborne pathogens

and toxins causes about– 76 million cases of illness– 325,000 hospitalizations– 5,000 deaths

How Does Food Become Contaminated? Increased and novel risks introduced by

– Agricultural technology– Long-distance trade and transport– Food processing– Changes in dietary habits

Contamination where food is grown or produced

Cross contamination

What determines whether or not we become ill?

Prevention

International, federal, and local agencies set policies and standards and provide oversight

Identification of critical control points and corresponding prevention plans– Cooking, cooling, packaging

Food safety education of professional food handlers

Tracking of outbreaks

Prevention: Consumer’s Role Note use by, sell by,

and expiration dates– After use by: may still

be safe if handled and stored properly

– After sell by: grocery store should take product off shelf

– Expiration: last date food should be eaten or used

Handle food safely– Cook to safe

temperatures– Store food properly– Avoid cross-

contamination– Identify critical

control points at home and act accordingly

Safe Cooking Temperatures

Some pathogens and toxins are destroyed during proper cooking, others are not

– Destroyed: E. coli, salmonella, campylobacter, listeria, vibrio, noroviruses, hepatitis A, most parasites

– Not destroyed: C. perfringens, C. botulinum, mold toxins, prions

The Danger Zone

Concentration of Contaminants

Benefits and Risks of Pesticides Benefits:

– Pesticides increase crop yields

– Plant foods can look more appealing if pest damage is minimized

Risks:– Pesticide residues

remain on produce– Pesticides can

contaminate water supplies

Organic food is produced without: – Most

pesticides– Synthetic

fertilizers– Sewage

sludge– GM

ingredients– Irradiation– Antibiotics– Added

hormones

Food Contaminants and Toxins

Polychlorinated biphenyls (PCBs)

Toxic metals Polycyclic aromatic

hydrocarbons (PAHs)

Heterocyclic amines (HCAs)

Acrylamide

Bisphenol-A (BPA)

Food Additives

Food Additives Food Additives can be

classified as :• Direct or intentional additives• Indirect or unintentional additives• Additives that prevent spoilage• Additives that maintain or improve

nutritional quality• Additives to improve and maintain

texture• Additives to affect flavor and color

Genetic Engineering

Genetic Engineering:Two sides of the argument Benefits

– Resistance to herbicides, pest, and disease

– Increased productivity

– Possibilities for adding nutrients to foods

– Possibilities for removing allergens from foods

Risks– Possible introduction

of novel allergens– Possible adverse

effects on nutrient content

– Possible impact on biodiversity

– Superweeds and superbugs

– Unintentional DNA sequences

What’s a consumer to do? Ask questions Read labels Get to know your

producers

Reduce risk where possible

Enjoy real food