Food Safety & Food

Technology

Brittany, Yu & Matt

Fact or Fiction

On average, each day, over 200,000 people in the United States fall ill with foodborne illness.

Of those, 14 die.

FACT Estimate of foodborne

illness in the U.S

each year

76 million peoplebecome ill

76 million peoplebecome ill

5,000 people die

Foodborne microorganisms can cause illness for the body

Definition Foodborne illness: illness transmitted to human

beings through food and water; caused by an infectious agent or poisonous substance arising from microbial toxins, poisonous chemicals or other harmful substances.

Foodborne illness = Food poisoning

People with a higher risk of foodborne illness

Pregnantwomen

Infants Young children andolder adults

People with weakened immunesystems and individuals withcertain chronic diseases

Symptoms of Foodborne illness

Diarrhea and/or vomiting, typically lasting 1 to 7 days.

Abdominal cramps, nausea, fever, joint/back aches, and fatigue.

“Stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.

The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

Microorganism can cause foodborne illness either by infection or intoxication

Food infection Bacteria are consumed Body reacts by raising temperature- fever Longer incubation

Food intoxication Toxin contaminated food is eaten Shorter incubation

Foodborne microorganisms can cause illness for the body (cont)

Safe Food Handling

Food can provide ideal conditions for bacteria to multiply and to produce toxins.

Disease causing bacteria require these three conditions to thrive Nutrients Moisture Warmth (40oF – 140oF)

Be Food Safe

Keep your hands and surface clean

Wash your hand

Use freshly water Wash hand properly at

least 15 seconds, not just rinsing them.

Clean under fingernails Wash hand before, after

handling raw food Hand-washing is the

most effective way to prevent spread of foodborne illness.

Clean during food preparation

Wash Cutting boards Knives Utensils Counter tops

Using hot, soapy water after preparing each food and before going on to the next.

Keep Raw Food Separate

Use different Cutting Board

Separate raw, cooked and ready-to-eat foods while shopping, preparing or storing food.

Use one Cutting Board for raw meat, poultry and seafood.

Separate another one for fresh produce

Cook food to a safe temperature to kill microorganisms.

Safe cooking Tips

After cooking, food must be held at 140oF or higher.

Use thermometers to test the temperature of cooked food.

Cook thoroughly Keep Hot food Hot, Cold food Cold

For more information about using For more information about using food thermometers, visit this Web site …food thermometers, visit this Web site …

Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

Chill

Safe Chilling Tips

Shop cold food last, keep cold food cold. Chill (refrigerate) perishable food promptly

and defrost properly. Cooked food must be refrigerated

immediately or within 2 hours

(1 hour if room temperature

approaches 90oF) “When in doubt, toss it out.”

How to be cool

Cool food in shallow containers. Limit depth of food to 2 inches or less.

Avoid putting hot food in refrigerator because heat can affect the other’s food safety.

Place very hotfoods on a rack atroom temperaturefor about 20minutes beforerefrigeration.

Recommended refrigerator & freezer temperatures

Set refrigerator at 40°F or below.

Set freezer at0°F.

The THAW LAW

Plan ahead to defrost foods.

The best way to thaw perishable foods is in the refrigerator.

Fact or Fiction Food is safe once it's cooked, no matter how

long you leave it out.

FICTION

Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours.  Bacteria grow rapidly in the "danger zone" between 40° F and 140° F.

Advice: Follow the "two hour rule": toss perishable foods left out for more than 2 hours.  And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.

Which food are most likely to make people sick?

Meats and poultry Animal Diseases Eggs Seafood Raw Produce Honey Picnics and Lunch Bags Take-out foods and Leftovers

Safety Tips Read Labels to determine if it is ready-to-eat Cook to safe temperature. Consume food by the “used-by” date Store raw meat, poultry and seafood on the

bottom shelf of the refrigerator Avoid washing raw meat and poultry

Increase the danger of cross-contamination, spreading bacteria from raw meat to other foods, cooking surface and utensils.

Remember, when traveling

“Boil it, cook it, peel it or forget it.”

Fact or Fiction

Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

FACT Avoid raw or partially cooked eggs

or foods containing raw eggs

and raw/undercooked

meat and poultry.

Video: Basic Food Safety

http://www.youtube.com/watch?v=DXmgTeu74bY

Recent advances aimed at reducing microbial food contamination

Irradiation Improved Testing Modified Atmospheric Packaging Bacteria-Killing Wraps and Films Bacteria-Killing Virus

Irradiation

Definition: the application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process

Irradiation = cold pasteurization During irradiation, foods are exposed briefly to a

radiant energy source such as gamma rays or electron beams within a shielded facility.

Irradiation is not a substitute for proper food manufacturing and handling procedures.

The process, especially when used to treat meat and poultry products, can kill harmful bacteria, greatly reducing potential hazards.

How Irradiation works?

Low-dose of irradiation protects consumers from foodborne illness by Controlling mold in grains Sterilizing spices and teas for storage at room temperature Controlling insects and extending shelf life in fresh fruits

and vegetables. Destroying disease-causing bacteria in fresh and frozen

food. Does not noticeably change the taste, texture or

appearance of FDA approved foods, nor does it make food radioactive.

Labels

Treated irradiation food must say so on its labels.

The “radura” logos is the international symbol for foods treated with irradiation.

However, foods include irradiation ingredients, such as spices, does not need to provide this information.

Other technologies

Improved Testing Testing foods before they reach consumers Microbial Testing

Modified Atmospheric Packaging Certain packaging methods used to improve the safety and

shelf life of many fresh and prepared food. Modified Atmospheric Packaging = Vacuum Packaging

Bacteria-Killing Wraps and Films Bacteria-Killing Virus

Toxins, Residues and Contaminants in Food

Natural Toxins in Foods Pesticides Animal Drugs Environmental Contaminants

Fact or Fiction

Natural foods contain natural toxins that can be hazardous if consumed in excess.

FACT To avoid poising by toxins:

Eat all foods in moderation Treat chemicals from all sources

with respect Choose variety of food.

Pesticides

Chemicals used to control insects, disease, weeds, fungi, and other pests on crops and around animals

Used broadly, the term include: Herbicides – to kill weeds Insecticides – to kill insects Fungicides – to kill fungi

Pesticides residues on agricultural products can survive processing.

It can be hazardous if mishandled The FDA tests for pesticides residues in both

domestic and imported food

Ways to Reduce Pesticide Residue Intake

Trim the fat, skin from the meat, Discard fats and oils in broths and pan dripping Select fruits and vegetables with intact skins Wash fresh produce in warm running water, use

scrub brush and rinse thoroughly Consider buying certified organic foods Discard the outer leaves Peel waxed fruits, vegetables

Animal Drugs

Growth Hormone in Meat and Milk A hormones that promotes growth and that is produced

naturally in the pituitary gland of the brain Animals often develop more meat and less fat Increase milk production while reducing feed requirements

Antibiotics in Livestock Antibiotics overuse foresters antibiotic resistance in

bacteria, threatening human health Arsenic in Food Animals

Arsenic drugs are used to promote are used to promote growth in chickens and other livestock.

Environmental Contaminants

Definition: any substance occurring in food by accident, any food constituent that is not normally present.

Harmfulness of Contaminants Persistent environment contaminants pose a significant,

but generally small, threat to safety of food.

Mercury in Seafood Mercury and other contaminants are of greatest concern

during pregnancy, lactation and childhood.

Food Additives

Additives are substances added to foods, but are not normally consumed by themselves as foods.

Give foods desirable characteristic: color, flavor, texture, stability, enhanced nutrient composition and resistance to spoilage.

Are Food Additives Safe? Under conditions of its use, additives may or may

not be safe. Additives are called hazardous only if they are toxic

in the amounts ordinarily consumed. Margin of safety : a zone between the concentration

normally used and that at which a hazard exists.

The FDA regulates the use of intentional additives: safe, effective and measurable in the final product.

Additives on the GRAs – generally recognized as safe- list are assumed to be safe because they have long been used.

Approved additives have wide margins of safety.

Additives Concerns Microbial food spoilage can be prevented by

antimicrobial additives. Sugar and salt have longest history of used to

preserved food by withdrawing water from the food – moisture and add flavoring agents.

Nitrites added and preserved the colors and prevent the growth of deadly botulinum bacteria.

Sulfites prevent oxidation in many processed foods, alcohol beverage and drugs.

Monosodium Glutamate (MSG) used to enhance others flavors and added taste. It can cause reaction in people with sensitivities.

Organic Food and Genetically Modified Food

Genetic modification: intentional changes to the genetic material of living things brought about through a range of methods, including rDNA technology, natural cross-breeding, and agricultural selective breeding.

Organic farming practices are designed to encourage soil, water conservation, with respect to animal and reduce pollution.

Fact or Fiction

Organic candy bar, frozen soy desserts and fried

organic snack chips are more nutritious or less fattening than ordinary treats.

FICTION The different of nutrient

composition between

organic foods and

conventional produced

foods are so small.

Pros and ConsOrganic

Pro Low level of pesticides Improve soil conditions Highly protective waterways

and wildlife Use sustainable agricultural

techniques Distinctive flavors Slightly increased content of

trace mineral, vitamin C Ethical comfort

Cons High Price Same potential health risks Less perfect appearances

GeneticallyPro Fewer pesticides so protect

waterways No effect on soil Greater food production at low

cost High availability Increasing nutrient and

photochemical content. Ease food hunger

Cons Harmful to wildlife by altered

genes Create “genetic pollution”

Credits

http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml