Chapter 13

Hazard Analysis Critical Control Point (HACCP)

- Analyze hazards - Identify critical control points (operational steps or procedures in a process, production method, or recipe at which control can be applied to prevent, reduce, or eliminate a food safety hazard) - Establish preventive measures with critical limits - Establish procedures to monitor control points - Establish corrective actions if critical limit isn't met - Establish effective record keeping - Establish procedures to verify that the system is working consistently

Mad cow disease (bovine spongiform encephalopathy (BSE))

A chronic degenerative disease that affects the central nervous system of cattle.

Generally Recognized as Safe (GRAS)

A classification for substances which is assigned when experts generally consider a substance safe to use (regulation by the FDA)

irradiation

A food preservation technique in which foods are exposed to measured doses of radiation to reduce or eliminate pathogens and kill insects, reduce spoilage, and, in certain fruits and vegetables, inhibit sprouting and delay ripening.

Delaney Clause

A legal provision stating that food or color additives cannot be approved if they cause cancer in humans or animals

solanine

A potentially toxic alkaloid that is present with chlorophyll in the green areas on potato skins

pasteurization

A process for destroying pathogenic bacteria by heating liquid foods to a prescribed temperature for a specified time

foodborne illness

A sickness caused by food contaminated with microorganisms, chemicals, or other substances hazardous to human health

ciguatera

A toxin found in more than 300 species of Caribbean and South Pacific fish. It is a nonbacterial source of food poisoning

What are the natural toxins?

Aflatoxins, ciguatera, methyl mercury, poisonous mushrooms, solanine

Prior-sanctioned substance

An additive which was determined by the FDA or USDA to be safe for use in a specific food before the 1958 legislation

Botulism

An often-fatal type of food poisoning caused by a toxin released from Clostridium botulinum, a bacterium that can grow in improperly canned low-acid foods.

color additives

Any dye, pigment, or substance that can give color when added to a food, drug, or cosmetic or to the human body

Escherichia coli (E. coli) definition

Bacteria that are the most common cause of urinary tract infections. Because they release toxins, some types of E. coli can rapidly cause shock and death

2. Why shouldn't your 97-year-old great-grandmother drink homemade eggnog made from raw eggs?

Because raw eggs could harbor pathogenic Salmonella bacteria, everyone should avoid them. Especially vulnerable are people with decreased immune function, such as the elderly, small children, or someone with an immune-compromising disease

benefits and risks of GE

Benefits of genetic engineering - Enhanced plant growth - Reduced pesticide and fertilizer use - Enhanced nutrient composition - Enhanced crop yields • Risks - Potential for new allergens - Herbicide -resistant weeds - Loss of biodiversity (perhaps the greatest unknown and the greatest danger of unmonitored GE crops)

preservatives

Chemicals or other agents that slow the decomposition of a food.

Pesticides

Chemicals used to control insects, diseases, weeds, fungi, and other pests on plants, vegetables, fruits, and animals -Important role in food production -Concerns: pollution of soil and water -Threatens wildlife

Traditional breeding

Cross two plants and develop hybrids; takes time

Bacteriophage

Food additive use to protect people from bacterial infections "Bacteria eaters"

4. What does HACCP stand for, and what is its purpose?

HACCP stands for Hazard Analysis and Critical Control Point. It is a process used by both the government and industry to prevent food contamination by identifying areas in food production where contamination can occur

risks for foodborne illness

Immune disorders, cancer, diabetes, long-term steroid use, liver disease, hemochromatosis, stomach problems

"MADE WITH" ORGANIC:

Multi-ingredient agricultural products in the "made with" category must meet these criteria: • At least 70 percent of the product must be certified organic ingredients (excluding salt and water). • Any remaining agricultural products are not required to be organically produced but must be produced without excluded methods. • Non-agricultural products must be specifically allowed on the National List. • Product labels must state the name of the certifying agent on the information panel. • May state "made with organic (insert up to three ingredients or ingredient categories)." Must not include USDA organic seal anywhere, represent finished product as organic, or state "made with organic ingredients." • Must identify organic ingredients by name (e.g., organic dill) or via asterisk or other mark.

SPECIFIC ORGANIC INGREDIENTS:

Multi-ingredient products with less than 70 percent certified organic content (excluding salt and water) don't need to be certified. Any non-certified product: • Must not include USDA organic seal anywhere or the word "organic" on principal display panel. • May only list certified organic ingredients as organic in the ingredient list and the percentage of organic ingredients. Remaining ingredients are not required to follow the USDA organic regulations.

poisonous mushrooms

Mushrooms that contain toxins that can cause stomach upset, dizziness, hallucinations, and other neurological symptoms

100 PERCENT ORGANIC:

Raw or processed agricultural products in the "100 percent organic" category must meet these criteria: • All ingredients must be certified organic. • Any processing aids must be organic. • Product labels must state the name of the certifying agent on the information panel. • May include USDA organic seal and/or 100 percent organic claim. • Must identify organic ingredients by name (e.g., organic dill) or via asterisk or other mark.

ORGANIC:

Raw or processed agricultural products in the "organic" category must meet these criteria: • All agricultural ingredients must be certified organic, except where specified on National List. • Non-organic ingredients allowed per National List may be used, up to a combined total of 5 percent of non-organic content (excluding salt and water). • Product labels must state the name of the certifying agent on the information panel. • May include USDA organic seal and/or organic claim. • Must identify organic ingredients by name (e.g., organic dill) or via asterisk or other mark.

Salmonella definition

Rod-shaped bacteria responsible for many foodborne illnesses.

6. List the most common food preservation techniques.

Salting, fermenting, canning, freezing, pasteurization and irradiation

Prions

Short for proteinaceous infectious particle. Self reproducing protein particles that can cause disease.

1. What are the two main ways that pathogenic bacteria can cause foodborne illness?

Some types of pathogenic bacteria can directly infect a person who consumes contaminated food. Other bacteria may produce a toxin that can cause foodborne illness

Giardia lamblia (Protozoa)

Source: Consumption of contaminated water, contamination of food by an infected person Disease: Giardiasis Onset: 1 to 3 days Symptoms: Diarrhea, abdominal cramps, nausea

Cryptosporidium (Protozoa)

Source: Food that comes in contact with sewage-contaminated water; foods handled by a person who did not wash hands after using the toilet Disease: Cryptosporidiosis Onset: 1 to 12 days Symptoms: Profuse, watery stools; stomach pain; loss of appetite; vomiting; and low-grade fever

Anisakis(Protozoa)

Source: Raw fish Disease: Anisakiasis Onset: 12 to 24 hours Symptoms: Abdominal pain, can be severe

Toxoplasma gondii (Protozoa)

Source: Raw or undercooked meat and, under certain conditions, unwashed fruits and vegetables; also, cats shed cysts in their feces during acute infection—organism may be transmitted to humans, if feces are handled Disease: Toxoplasmosis Onset: 10 to 13 days Symptoms: Fever, headache, rash, sore muscles, diarrhea; can kill a fetus or cause severe defects, such as mental retardation

Noroviruses Norwalk-like virus

Source: Raw shellfish from polluted water; salads, sandwiches, and other ready-to-eat foods handled by an infected person. Noroviruses are highly contagious and spread rapidly from person to person because of the ease of transmission by touch. Disease: Gastroenteritis Onset: 1 to 3 days Symptoms: Nausea, vomiting, diarrhea, stomach pain, headache, and low-grade fever

Clostridium botulinum (bacteria)— illness is caused by a toxin produced by this organism

Sources: Improperly canned foods, such as corn, green beans, soups, beets, asparagus, mushrooms, tuna, and liver pate; also, luncheon meats, ham, sausage, garlic in oil, lobster, and smoked and salted fish Disease: Botulism Onset: 18 to 36 hours after eating Symptoms: Nerve dysfunction, such as double vision, inability to swallow, speech difficulty, and progressive paralysis of respiratory system; can lead to death

Escherichia coli O157:H7 (bacteria)

Sources: Raw or undercooked meat, raw vegetables, unpasteurized milk, minimally processed ciders and juices, contaminated water Disease: E. coli infection Onset: 2 to 5 days after eating Symptoms: Watery and bloody diarrhea, severe stomach cramps, dehydration, colitis, neurological symptoms, stroke, and hemolytic uremic syndrome (HUS), a particularly serious disease in young children that can cause kidney failure and death

Salmonella (bacteria)

Sources: Raw or undercooked meats, poultry, eggs; raw milk and other dairy products; seafood; fresh produce, including raw sprouts; coconut; pasta; chocolate; foods containing raw eggs Disease: Salmonellosis Onset: 1 to 3 days after eating Symptoms: Nausea, abdominal cramps, diarrhea, fever, and headache

Campylobacter jejuni (bacteria)

Sources: Raw poultry and meat and unpasteurized milk Disease: Campylobacteriosis Onset: Usually 2 to 5 days after eating Symptoms: Diarrhea, stomach cramps, fever, bloody stools; lasts 2 to 10 days

Vibrio vulnificus (bacteria)

Sources: Raw seafood, especially raw oysters Disease: Vibrio infection Onset: 1 to 7 days Symptoms: Chills, fever, nausea and vomiting, and possibly death, especially in people with underlying health problems

Hepatitis A (viruses)

Sources: Raw shellfish from polluted water, food handled by an infected person Disease: Hepatitis A Onset: Averages about 1 month after exposure Symptoms: At first, malaise, loss of appetite, nausea, vomiting, and fever; after 3 to 10 days, jaundice and darkened urine; severe cases can result in liver damage and death

Listeria monocytogenes (bacteria)

Sources: Soft cheeses, unpasteurized milk, hot dogs, luncheon meats, cold cuts, other deli-style meat and poultry Note: Resists salt, heat, nitrites, and acidity better than most microorganisms Disease: Listeriosis Onset: From 7 to 21 days after eating, but symptoms have been reported 9 to 48 hours after eating Symptoms: Fever, headache, nausea, and vomiting; primarily affects pregnant women and their fetuses, newborns, older adults, and people with cancer and compromised immune systems; can cause death in fetuses and babies

Shigella (bacteria)

Sources: Undercooked liquid or moist food that has been handled by an infected person Disease: Shigellosis (bacillary dysentery) Onset: 12 to 50 hours after eating Symptoms: Stomach cramps; diarrhea; fever; sometimes vomiting; and blood, pus, and mucus in stools

Staphylococcus aureus— illness is caused by a toxin produced by this organism (bacteria)

Sources: meat and poultry; egg products; tuna, potato, and macaroni salads; cream-filled pastries and other foods left unrefrigerated for long periods Note: S. aureus is frequently found in cuts on the skin and in nasal passages. Disease: Staphylococcal food poisoning Onset: 1 to 6 hours after eating Symptoms: Diarrhea, vomiting, nausea, stomach pain, and cramps; lasts 1 to 2 days

Direct additives

Substances that are added to a food for a specific reason - To maintain product consistency - To improve or maintain nutritional value - To keep the food appetizing and wholesome - To provide leavening or control acidity and alkalinity - To enhance flavor or give a desired color

7. What are scientists' two major concerns about genetically engineered crops?

The main concerns scientists have regarding genetically engineered crops are (1) the possibilities of producing new allergens, since engineered crops may have a new protein added to them, and (2) the environmental effects of engineered crops

aflatoxins

Toxins produced by a mold that grows on crops, such as peanuts, tree nuts, corn, wheat, and oil seeds (like cottonseed)

Indirect additives

are substances that unintentionally become part of the food in trace amounts - Chemicals from a food's packaging can become part of the food.

what are common foods with additives?

bread, milk, meat

Keeping food sade

clean, separate, cook, chill (refrigerate promptly)

5. The USDA Agricultural Research Service (ARS) ____

conducts research to extend knowledge of various agricultural practices, including those involving animal and crop safety.

The USDA Cooperative State Research, Education, and Extension Service (CSREES) ____

develops research and education programs on food safety for farmers and consumers

The Food and Drug Administration (FDA) ___

enforces laws governing the safety of domestic and imported food, except meat and poultry

3. The USDA Food Safety and Inspection Service (FSIS)____

enforces laws governing the safety of domestic and imported meat and poultry products

genetically engineered (GE) foods

foods produced using plant or animal ingredients that have been modified using gene technology •Transform specific genes •Less time needed to get desired effects

The Centers for Disease Control and Prevention (CDC)____

monitors outbreaks of foodborne diseases, investigates their causes, and determines proper prevention.

what are harmful substances in foods?

pathogens -bacteria, viruses, and parasites

6. The Environmental Protection Agency (EPA) _____

regulates public drinking water and approves pesticides and other chemicals used in the environment.

5. What are some ways to keep food safe at home?

· Make sure hands and kitchen surfaces are thoroughly clean. · Keep raw meats and poultry separate from other raw foods to avoid cross-contamination. · Use proper temperatures while cooking. · Chill food properly

3. List four naturally occurring toxins.

· aflatoxin, a toxin produced by fungi found on nuts and corn · ciguatera, a toxin found in saltwater fish · methyl mercury, also found in fish · toxins found in poisonous mushrooms · solanine, found in potatoes

Organic products labeling requirements. Unless noted below, organic products must meet the following requirements:

• Produced without excluded methods (e.g., genetic engineering), ionizing radiation, or sewage sludge • Produced per the National List of Allowed and Prohibited Substances (National List) • Overseen by a USDA National Organic Program-authorized certifying agent, following all USDA organic regulations