Chapter 13 - Foodborne Illnesses and the Agents That Cause Them

What are some food safety practices for meats?

(1) Cook burgers until juices run clear (2) Order hamburgers well done at restaurants

What kind of chemicals that contaminate foods come from?

Many of the chemicals that contaminate foods are the waste products of industry.

What causes most cases of foodborne illness?

Many think its because of the chemicals additives and pesticide residues added but its really caused by MISHANDLING of food.

Neurotoxins

Produced by bacteria and is a poisonous compound that disrupts the nervous system.

Heavy metals

Any number of minerals ions, such as mercury and lead, so named because of their relatively high atomic weight. Many heavy metals are poisonous.

Foodborne infections

Illnesses caused by eating a food containing bacteria or other microorganisms capable of growing and in a person's tissues.

enterotoxin

a toxic compound, produced by microorganisms, that harms mucous membranes, as in the gastrointestinal tract.

Infants and children with protein-malnutrition are at greater risk of illness and diseases beacuse_______.

antibodies to fight off invading bacteria have been broken down for other uses within the body.

What are microbial agents?

are bacteria that causes food poisoning which can occur when foods are prepared, cooked, or stored improperly. Some examples are Salmonella, Toxoplasma, Listeria, and norovirus.

What are techniques of slowing down bacterial growth?

pasteurization, freezing, dehydrating, refrigerating food, special packaging techniques and antimicrobial preservative help control food-related pathogens.

Pesticide residues

Chemicals intentionally applied to plants, including foods, to prevent or eliminate pest damage.

How to protect against overexposure to lead?

(1) Do not store fruit juices in ceramic containers (2) Do not store beverages in lead crystal containers (3) Do not eat or drink from items that show a dusty or chalky gray residue on the glaze after they are washed. (4) Do not feed babies from crystal bottles (5) Run cold water for a minute before using it for drinking or cooking.

What are some common food-safety mistakes?

(1) Excessive store-to-refrigerator lag time. (2) Not washing hands before food handling (3) unclean equipment or utensils (4) Countertop thawing (5) Room-temperature marinating (6) Using same spoon to stir and taste (7) Cross-contamination (8) Inadequate cooking or reheating (9) Failure to keep hot foods at high temperature (10) Improper cooling: leftovers and "doggie bags" left out.

Contaminants

potentially dangerous substances, such as lead that can accidentally get into foods.

Food kept unrefrigerated for more than 2 hours is a prime target for bacterial growth, True or False

True

Biotechnology is?

The use of biological systems or living organisms to make or modify products. For example: Processes for making wine, beer, yogurt, and cheese; cross-breeding to enhance crop production; and gene manipulation in plants, animals, and fish

Organic halogens

Compounds that contain one or more of a class of atoms called halogens, including fluorine, chlorine, iodine, or bromine. Some examples are ploychLorinated biphenyl (PCB) and polybrominated biphenyl (PBB)

What are the symptoms of foodborne illnesses?

Diarrhea, nausea, abdominal pain, or vomiting without fever or upper respiratory distress.

What kind of substances are on the GRAS list?

Everything from vegetable oils, salt, pepper, sugar, caffeine, vinegar, and baking powder to meat, poultry, eggs, milk, seafood, cereals, vegetables, and fruit

Irradiation

Exposing food to low doses of radiation. Which destroys insects and bacteria, like Salmonella. BUT possible risked to workers and communities.

How many people are affected by food insecurity?

7.1 billion people affect worldwide

Food insecurity

The inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways.

pasteurization

The process of sterilizing food via heat treatment.

What are some other toxicants in consuming sea creatures?

Puffer fish poisoning and paralytic shellfish poisoning.

Biotechnology and genetic engineering

(1) Flavr Savr tomato: slow-ripening tomato created through genetic engineering. (2) Transgenetics: Process of transferring genes one species to another unrelated species.

Substances generally recognized as safe (GRAS)

(1) Food Additives Amendment of 1958 (2) GRAS List: A list of ingredients, established by the FDA, that had long been in use and were believed safe.

What are potential risks of genectically engineered foods and crops?

(1) Inadequate controls (2) Transfer of allergens (3) Unpredictability (4) Undesired gene movement (5) Environmental hazards

What are the potential benefits of ganetically engineered foods and crops?

(1) Increased nutritional value of staple foods (2) Reduced environmental impact (3) Increased fish yield (4) Increased nutrient absorption by livestock (5) Tolerance of poor environmental conditions.

What are Correct Practices of safe food storage and preparation?

(1) Keep cold foods cold; keep hot foods hot (2) wash hands and surfaces often (3) Prevent cross-contamination

What are some disadvantages of certified organic foods?

(1) More expensive (2) Tend to spoil faster, because they contain no preservatives (3) May be fertilized with improperly composted animal manure containing potentially harmful organisms, e.g., E.coli (4) May be cross-contaminated with pesticides from nearby conventionally sprayed fields.

What are some Government Assistance programs that help people affect by food insecurity?

(1) Nutrition Assistance Program (SNAP) (2) National School Lunch Program (3) Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (4) Child and Adult Care Food Program (5) School Breakfast Program (6) Elderly Nutrition Program

Lessons learned about pesticides

(1) Pesticides can accumulate in body fat of animals (2) Pesticides can linger in the environment (3) Pesticides banned in one country can still pose a global impact. (4) Greatest health risks of pesticides are presented by those that can build up in the food chain

Food safety for seafood?

(1) Raw dish dishes - Commercially frozen sushi and sashimi are safe for most healthy people. (2) Raw Osyters, clams, mussels, and whole scallops - May harbor Vibrio bacteria and cause abrupt onset of chills, fever, or vomiting.

Consumer Information about Organic and Product Labels

(1) The USDA organic seal is intended to provide information to consumers, (2) It will help organic farmers and ranchers further expand their already growing markets. (3) Look for the name and address of the government-approved certifier on all package products that contain at least 70 percent organic ingredients.

How to prevent foodborne illness?

(1) When running errands, make the grocery store your last stop (2) Refrigerate leftovers promptly (3) use clean eggs with intact shells (4) keep hot foods hot; keep cold foods cold (5) Do not prepare food if you have a skin infection or infectious disease (6)When in doubt, throw it out! (7) Discard food from cans that leak or bulge (8) cook all meat and poultry to 160F or higher (9) Wash fruits and vegetables thoroughly before eating (10) Makre sure the fish odor is fresh and mild (11) Cook fish to 145F or until the flesh is opaque and separates easily with a fork (12) Refrigerate smocked, pickled, vacuum-packed, and modified-atmosphere-packed fish products.

What individuals are at High Risk for Foodborne illness and foods they should avoid?

(1) Young children; they should avoid raw fish or shellfish (2) Pregnant women; they should avoid raw or unpasteurized milk or cheeses (3) Older adults; they should avoid soft, French-style cheeses and pates (4) Immunocompromised Individuals; should avoid raw or undercooked eggs or foods containing raw or lightly cooked eggs (certain salad dressings, cookie and cake batters, sauces and beverages unpasteurized eggnog) Raw or undercooked meat or poultry, precooked processed meats that have not been reheated like deli meats, Raw sprouts (clover, radish) Unpasteurized fruit or vegetables juices.

What are some food safety tips for picnics?

(1) choose food that last without refrigeration (Fresh fruits and vegetables, breads and crackers, and canned spreads. (2) Do not partially cook meats ahead of time that are intended for grilling (3) Do NOT eat any food that has an "off" odor.

What are some Microbial Food Agents that can Bug you?

- Bacteria by improperly canned foods, especially vegetables. Do not use damaged canned foods or canned foods showing signs of swelling, leakage, punctured or denting, deep rusting. - Campylobacteriosis caused by raw or undercooked poultry, meat, eggs. and unpasteurized milk, and contaminated water. - Listeriosis caused by Fresh soft cheeses, raw meat and seafood, unpasteurized milk, deli meats, hot dogs, imported seafood products. Onset can be 9-48 hours. Make sure to cook raw meats. - Perfringens food poisoning usually caused by failure to keep food hot. Onset: 8-12 hours with abdominal pain and diarrhea and sometimes nausea and vomiting. Preventing: keep hot food hot and cold food cold! - Salmonellosis caused by raw or undercooked eggs, meats, poultry, unpasteurized milk or juice, cheese, shrimp, yeast, pasta, chocolate contaminated raw fruits and vegetables, onset: 6-48 hours, nausea, abdominal cramps, diarrhea, fever, and headache. prevention: cook raw meat, poultry, and eggs products to a safe temperature. wash produce thoroughly. - parasite caused by swimming in or drinking contaminated water, contaminated raw fruits and vegetables, unpasteurized milk, juices, and ciders. onset 2-10 days with Diarrhea, nausea, fever, Always wash hands. - Giardiasis or "Traveler's diarrhea" caused by contaminated water, or may be transmitted by uncooked foods that become contaminated while growing or after cooking by infected food handlers. onset 12 hours to several days with sudden onset of explosive watery stools, abdominal cramps, anorexia, nausea, and vomiting. wash your hands before, during, after preparing food and after changing diapers or going to the bathroom. Avoid water that might be contaminated. - Virus Hepatitis caused by raw produce, contaminated drinking water and uncooked foods and cooked foods that are not reheated after contact with an infected food handler. onset 15-50 days, with Malaise appetite loss, nausea, vomiting and the person can develop jaundice, severe cases can cause liver damage and death. - Norovirus or "stomach flu" caused by raw produce, contaminate drinking water, salads, sandwiches, or other foods contaminated by infected food handlers. onset 12-48 hours headache, fever, nausea, vomiting, diarrhea, abdominal pain. Prevention" Use safe food handling practices.

What are USDA Recommended Safe Minimum Internal temperatures for meats?

Beef, pork, lamb, steak, chops 145 F, Fish 145 F, Beef, Pork, Veal & Lamb Ground 160 F, Egg dishes 160 F, and Turkey, chicken & duck whole, pieces & Ground 165 F.

Types of heavy metal?

Cadmium, Lead, and Mercury

What are some herbs that have been implicated in liver failure and other health problems?

Chaparral, kava, jin bu huan, ma huang, germander, comfrey, etc.

What are some pesticides and other environmental contaminants?

Chemical agents, Toxicity, Hazard

How can food poisoning occur?

Food poisoning can occurs when foods are prepared, cooked, or stored improperly.. for example: - Salmonella, Toxoplasma, Listeria, and norovirus. - Staphylococcus aureus produces staphylococcus enterotoxin. - Clostridium botulinum produces a neurotoxin - Escherichia coli is a major public health concern, - some molds produce aflatoxins.

Solanine is a type of toxicant that is found where?

Found in potatoes can concentrate beneath the vegetable's skin (green area)

Foodborne Illness

Illness occurring as a result of ingesting food or water contaminated with a poisonous substance, such as a toxin or chemical, or an infectious agent such as bacteria, viruses, or parasites, commonly called food poisoning.

What are the two types of foodborne diseases?

Intoxications and infections.

How can herbs such as plants transformed into powders and potions can be harmful?

Plants that are transformed into powders and potions, their components become more concentrated, as do their potentially harmful effects. And the composition of herbal products is not regulated by the government so the lack of safety standards for herbal pills, powders, teas, and other potions have become increasingly popular in recent years.

Aflatoxins

Poisonous toxins produce by molds. Can be found on peanuts, wheat, corn, meat pies, dry beans and even refrigerated and frozen pastries.

Toxicants

Poisons in plants and especially in herbs; that is, agents that cause physical harm or death when present in large amounts.

What are to factors of food insecurity?

Poverty and food insecurity are interdependent

Chemical agents are what?

Problematic industrial chemicals in the environment and food supply (organic halogens: PCB and PBB, Heavy metals: lad and mercury)

Hazard

State of danger; used to refer to any circumstance in which harm is possible.

GRAS stands for?

Substance Generally Recognized as Safe

Intentional food additives

Substances intentionally added to food; examples include nutrients, colors, spices, and herbs.

Incidental food additives

Substances that accidentally get into food as well as of contact with it during growing, processing, packaging, storing, or some other stage before the food is consumed.

What are some factors involved in developing nations?

Supply and demand, Inappropriate technology Environmental abuse, Demographic distribution, Unequal access to resources, Extremes in dietary patterns, and Unjust economic systems.

Toxicity

The ability of a substance to harm living organisms

What are Natural toxins?

Toxicants (poisons): agents that cause physical harm or death when present in large amounts. Like Solanine found in potatoes can concentrate beneath the vegetable's skin (green area) and Herbs that have been implicated in liver failure and other health problems: Chaparral, kava, jin bu huan, ma huang, germander, comfrey, etc. - Puffer fish poisoning.

What are food additives?

substances added to food including substances used in production, processing, treatment, packaging, transportation, or storage.

All of the following are examples of genectically modified foods except: a) high-provitamin A rice b) herbicide-resistant soybeans c) insect-resistant corn d) tropically grown sugar cane e) higher-protein in potatoes

d) Tropically grown sugar cane

Food intoxications

illnesses caused by eating food that contains a harmful toxin or chemical.

What is an example of foodborne infections?

infection with Vibrio bacteria, which often reside in raw seafood such as oysters and claims.

Food insecuirty in developing countries is most often caused by ______ while food insecurity in the United States is most often caused by ________.

lack of food availability; poverty