FDSCI 302 Exam 5 ONLINE

Unknown pathogens cause _____ million illnesses annually, 71,878 hospitalizations, and 1,686 deaths.

38.4

What is a principle display panel?

That part of label most likely to be displayed, presented, shown or examined under normal and customary conditions of display

Describe the FDA Food Safety Modernization Act (FSMA).

The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. • Preventive Controls and Science-Based Standards (i.e. Fruits and Vegetables, Pet Foods) (growing, harvesting, processing) • Inspection and Compliance - hold food companies accountable • Imported Food Safety • Response - gives FDA mandatory recall authority for the first time • Enhanced agency partnerships (Federal, state, local, territorial, tribal and foreign)

Consumers envision "_______" and "_______" foods as containing no artificial flavors, colors, or preservatives ... being minimally processed ... simple formulations. Also gluten-free, GMO-free, trans fat free, and sugar free.

clean; ultra-clean

Define food safety.

ensuring that food products are free of incidental biological, chemical and physical hazards that would threaten the well-being of consumers.

Which three pathogens account for 75% of known deaths?

Salmonella, Listeria, Toxoplasma

What is the sell by date?

the last day the product should be sold.

List salmonella outbreaks.

1974 --- 3,400 people from a salad at an outdoor BBQ @ Navajo Indian Reservation 1984 --- 2,700 cases in Canada from contaminated cheese 1985 --- 16,200 cases in US from cross-contaminated milk from Chicago (6 states) 1991 --- 10,000 ill in Japan from cooked egg dish 1998 --- 209 ill from Malt-O-Meal toasted oat cereal, 50 state recall 1994 --- est. 224,000 ill from Schwan's ice cream (MN) 2001 --- 1000 ill from bakery cannoli filling in MI 2006 --- lettuce/tomatoes (?) outbreak

Describe the difference made to added sugars.

"Added Sugars" in grams and as a percent Daily Value (%DV) is now required on the label. Added sugars includes sugars that are either added during the processing of foods, or are packaged as such (e.g., a bag of table sugar), and also includes sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices. Scientific data shows that it is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 percent of your total daily calories from added sugar.

Describe the difference made to fats.

"Calories from Fat" has been removed because research shows the type of fat consumed is more important than the amount.

Describe the difference made to calories.

"Calories" is now larger and bolder.

Give an example of a health claim statement based on the new FDA Soy Health Claim Allowance.

"Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. One serving of (name of food) provides x grams of soy protein."

What were the resignation comments of Tommy Thompson?

"For the life of me, I cannot understand why the terrorists have not attacked our food supply, because it is so easy to do. We are importing a lot of food from the Middle East, and it would be easy to tamper with that.''

What is an information panel?

"Information panel labeling" refers to the label statements generally required to be placed together, without any intervening material, on the information panel, if such labeling does not appear on the PDP. - Label panel immediately to the right of the PDP, as displayed to the consumer. - Includes name and address of manufacturer, packer or distributor, ingredient list, and nutrition labeling. - Some products require sell-by or use-by dates and health statements (i.e. PKU or "contains sulfites")

What FDA Consumer say about the Delaney Clause?

"Its critics have called it redundant, anti-science, and unenforceable. But to its supporters, the Delaney clause is an essential part of our front-line defense in the war against cancer." Natural carcinogenic substances cannot be added to foods...i.e. can't add safrole (that comes from sassafras) to root beer in the USA because of Delaney Clause

Give an example of a health claim.

"Supportive but not conclusive scientific evidence suggests that daily consumption of about 11⁄2 tablespoons (20 grams) of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should replace fats and oils higher in saturated fat and not increase the total number of calories you eat in a day. One serving of [x] oil provides [x] grams of oleic acid (which is [x] grams of monounsaturated fatty acid."

Foodborne diseases cost to U.S. economy _______ Billion annually

$15.6 Mostly due to Campylobacter, Salmonella, E. coli O157:H7 and other E. coli, Listeria monocytogenes, 11 OTHERS

What are the two parts that make up serving size?

- "Household measure term" followed by its metric equivalent in grams (g). - For beverages, the household measures may be declared as either fluid ounces, cups, or fractions of a cup with the metric equivalent in milliliters (mL). The examples below show permitted declarations.

What is required for an item's imitation products?

- A new food that resembles a traditional food and is a substitute for the traditional food must be labeled as an imitation if the new food contains less protein or a lesser amount of any essential vitamin or mineral. - Use the same type size and prominence for the word "imitation" as is used for the name of the product imitated.

What is the purpose of food additives?

- Assisting in processing - Preservation - Improvement of organoleptic and nutritional characteristics (flavor, color, textures, vitamins & minerals)

What is included an a product's juice % declaration?

- Beverages that purport to contain juice by label statements, pictures of fruits or vegetables, or by taste and appearance causing the consumer to expect juice in the beverage -- Must declare the % of juice. - Beverages that are 100% juice may be called "juice." If diluted to < 100% juice must have the word "juice" qualified with a term such as "beverage," "drink," or "cocktail." - Juices made from concentrate must be labeled as "from concentrate" or "reconstituted" as part of the name wherever it appears on the label.

What are gums?

- Complex carbohydrates used for thickening, stabilizing, gelling

What are unintentional food contaminants: Environmental & Industrial contaminants?

- EPA works to monitor environmental presence - Many are carcinogens - Heavy metals, PCBs, petroleum compounds that can enter the food chain - Processing plant lubricants - Acrylamides in fried/baked snack foods - Dioxins (95% from combustion of solid wastes, automobile exhaust, forest fires, volcanoes, etc.)

Describe maintaining product consistency.

- Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.

What are unintentional food contaminants: Natural toxicants?

- Greatest risk for chemical toxicants in foods - Poisonous mushrooms, algal toxins in seafood, alkaloids, biogenic amines, mycotoxins, bacterial toxins

What are flavor enhancers?

- Impact a flavor or modify/intensify flavor already present - Monosodium glutamate (MSG) comes from seaweed • "Chinese Restaurant Syndrome" - Ribonucleotides are a newer type

What is required for a product form?

- Labels must describe the form of the food if sold in different optional forms - Such as sliced and unsliced, whole or halves, cream style versus whole kernel, etc.

Describe providing leavening or control acidity/alkalinity.

- Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color.

What are acidulants?

- Lower food pH (preservation flavor) - Examples: Pickles, relish, ketchup, yogurt - Citric acid - 60% of acidulant use - Others are phosphoric and acetic acids - Lactate - meats/fish

Describe enhancing flavor or imparting desired color.

- Many spices and natural and synthetic flavors enhance the taste of foods. Colors enhance food appearance to meet consumer expectations.

What are colorants?

- Natural - chlorophyll, carotene, red from beets, brown from caramel - Synthetic - from dyes, must be FDA approved - Oxidizing compounds - to produce whiteness • Benzoyl peroxide to whiten wheat flour • Titanium dioxide to whiten artificial cream and pre- coat for M&Ms

What are flavorings?

- Natural and synthetic - Billion $ industry - Thousands available from flavor houses - Natural - salt, sugar, vinegar, herbs, spices, smoke, honey - Essential oils - large category of odorous components extracted from plant materials - Fruit extracts - Oleoresins - spice extracts - Synthetic flavorings

What is the expiration date?

the last day the product should be consumed.

What are the 5 key groups of food additives?

- Nutrients - Preservatives - Texturizers - Colors - Flavors

Describe chilling.

- Place food in the refrigerator. - Don't overfill the refrigerator. - Divide food and place in shallow containers. - Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. - Cover and label cooked foods. Include the preparation date on the label.

Describe maintaining palatability and wholesomeness.

- Preservatives retard product spoilage or foodborne illness caused by mold, air, bacteria, fungi or yeast. Antioxidants prevent fats and oils in baked goods from becoming rancid or developing off-flavors, and prevent cut fresh fruits from turning brown when exposed to air.

What are antimicrobials?

- Prevent or delay growth of bacteria, yeasts or molds that cause spoilage or disease - Acids and Acid Salts - Salt - Nitrite Antibiotics cannot be used in human foods, but are added to animal feeds

What are the recommended temperatures for cooking foods?

- Reheat foods to at least 165 °F - Cook burgers to 160 °F - Cook beef, lamb and veal °F - Cook pork to 160 °F - Cook chicken to 165 °F - Cook all stuffing separately to 165 °F - Cook egg dishes & casseroles to 160 °F - Keep cold foods cold (40 °F or below) - Keep hot foods hot (140 °F or more) to 145 - Don't allow foods to be in the "danger zone" for more than 2 hours; 1 hour if >90 °F

What are antioxidants?

- Stabilize foods that would rapidly lose quality in presence of oxygen - Mostly used in high fat especially unsaturated fats - Prevents oxidation - rancidity, off-odors, off-flavors, pigment discoloration - Many have antimicrobial effects - Natural (Vitamins C and E, citric acid) - Synthetic chemicals (BHA, BHT, propylgallate, TBHQ)

What are sweeteners?

- Table sugar, artificial sweeteners, molasses, maple sugar, honey, syrups, sugar alcohols - natural and synthetic

What are nutrients?

- To provide enough of specific nutrients in a balanced way - Account for losses from processing, help improper dieters - Often meet minimum daily requirements - Mostly vitamins, protein, minerals, fiber (Iron, vitamin C, vitamin D, whey protein concentrate, iodine, folate, etc.)

What is required for a product name?

- Use common or usual name of the food if exists, or a clear description that is not misleading - Corn , corn flakes, tuna, coffee, ice cream, frozen dessert - Can use "fanciful" names if generally understood by the public (i.e. Vanilla Wafers) - Should be one of the most important features on the principal display panel.

Describe improving or maintaining nutritional value.

- Vitamins and minerals added to milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing

What is net quantity of contents?

- Weight, measure, count, or a combination - Must appear within lower 30% of PDP, generally parallel to packaged base - Must show net contents in both metric and U.S. Customary System (ounces, pounds, fluid ounces) terms. - Water or other liquid added to food in a container is usually included in net quantity. In some cases where the packing medium is normally discarded, the drained weight is given, e.g., olives and mushrooms.

What are qualified health claims?

- supported by some scientific evidence, but do not meet the significant scientific agreement standard. To ensure that they are not false or misleading to consumers, qualified health claims must be accompanied by a disclaimer or other qualifying language to accurately communicate the level of scientific evidence supporting the claim.

The package must be...

- highly focused - communicate positively to the consumer - have impact at point of sale - be positioned to meet specific needs of specific people

What are Authorized Health Claims(12 FDA-approved claims)?

- significant scientific agreement (SSA) among qualified experts that claim is supported by the totality of publicly available scientific evidence for a substance/disease relationship. Strong standard, high level of confidence in validity of the substance/disease relationship.

What is Reiter's syndrome?

- urethritis, conjunctivitis, arthritis - Primarily affects white males 20-40 years old (salmonella)

Describe the Delaney Clause to the FD&C Act of 1938.

...no additive shall be deemed to be safe if it is found to induce cancer when ingested by man or animal, or if it is found, after tests which are appropriate for the evaluation of safety of food additives, to induce cancer in man or animal. ("zero risk" cancer standard for pesticide residues in processed foods)

What are the two types of health claims allowed?

1) Authorized Health Claims (12 FDA-approved claims) 2) Qualified Health Claims

What are the things that we must take into consideration as food professionals?

1) Report suspicious activity. 2) Keep areas secure. (Eg-electrical rooms and water supplies) 3) Use visitor logs. 4) Use employee identification tags. 5) Prohibit personal items in food processing areas. 6) Implement food defense training.

List the categories of food additives.

1. Anti-caking agents & free-flow agents 2. Antimicrobial agents 3. Antioxidants 4. Colors and coloring adjuncts 5. Curing and pickling agents 6. Dough strengtheners 7. Drying agents 8. Emulsifiers and emulsifier salts 9. Enzymes 10. Firming agents 11. Flavor enhancers 12. Flavoring agents and adjuvants 13. Flour-treating agents 14. Formulation aids 15. Fumigants 16. Humectants 17. Leavening agents 18. Lubricants and release agents 19. Non-nutritive sweeteners 20. Nutrient supplements 21. Nutritive sweeteners 22. Oxidizing and reducing agents 23. pH Control agents 24. Processing aids 25. Propellants, seating agents, & gases 26. Sequestrants 27. Solvents and vehicles 28. Stabilizers and thickeners 29. Surface-active agents 30. Surface-finishing agents 31. Synergists 32. Texturizers

What are the 5 main reasons for food additives?

1. Maintain product consistency. 2. Improve or maintain nutritional value. 3. Maintain palatability and wholesomeness. 4. Provide leavening or control acidity/alkalinity. 5. Enhance flavor or impart desired color.

What are food additive requirements?

1. Must perform their intended function 2. Must not deceive the consumer or conceal faulty ingredients or defects in manufacturing practices 3. Cannot considerably reduce the food's nutritional value 4. Cannot be used to achieve an effect that could be gained by GMPs 5. A method of analysis must exist to monitor the additive's use or its incidental occurrence in foods (i.e. migration from packaging materials)

What is included in the Bioterrorism Preparedness and Response Act of 2002?

1. National Preparedness for Bioterrorism and Other Public Health Emergencies 2. Enhancing Controls on Dangerous Biological Agents and Toxins !!!3. Protecting Safety and Security of Food and Drug Supply 4. Drinking Water Security and Safety 5. Additional Provisions

What are the three types of permitted, but controlled, claims?

1. Nutrient Content Claims • Directly or by implication characterizes the level of a nutrient in the food (e.g., "low fat" or "high in oat bran"). Also known as "descriptors". 2. Relative or Comparative Claims • Lite, Light, High, Reduced, Fewer, Fortified, Enriched, Extra Lean, High Potency, Rich In, Good Source Of, Extra 3. Health Claims • Links a particular food, food component, or dietary supplement with an associated health condition

List in order from top to bottom the new nutrition label.

1. Servings 2. Calories 3. Fats 4. Added Sugars 5. Nutrients 6. Footnote

1 in ____ people in the world will get sick from food each year.

10

Panera's "NO NO List" contains _______ artificial food additives.

150

Hamburgers and ground beef should be cooked to ________ to ensure safety against pathogens such as E. coli O157:H7?

160ºF

Describe the history of beer.

1623 - First public brewery in American colonies in New York (fermented corn). 1700's - George Washington a master brewer Late 1800s - Influx of German immigrants (master brewers) caused rapid expansion until the 1920's. 1920-1933 - Prohibition ended legal beer production

Foodborne illness outbreak = ?

2 people needed to define an outbreak of similar illness from ingestion of a common food

It is estimated that ______% of foodborne illness cases may cause permanent injuries or health damage, which may never be traced back to the disease source.

2-3

When was the Food Safety Modernization Act signed? When was it implemented?

2011 signed, implemented in 2016-17

The optimum temperature for growth of common yeasts is approximately:

25 ºC

There are over ________ diseases known to be transmitted by foods.

250

How many hop plants can you have per acre?

900

Contaminated foods estimated to cause _______ US illnesses annually, with ___________ hospitalizations and _________ deaths.

48 million; 128,000; 3,000

1 in ______ Americans will get sick from food each year.

6

More than ________ of consumers in a recent survey by marketing firm Nielsen said the absence of artificial colors or flavors is important to their food purchase decisions.

60%

Globally, contaminated foods are estimated to cause up to ______ million illnesses, with 420,000 deaths (1/3 of which are children under 5 years of age).

600

Projected that the global food additives market will be $_____ B by 2022, growing at a 5.6% rate between 2017 and 2022.

65.6

The United States generates almost ______ million tons of packaging waste each year, according to the United States Environmental Protection Agency

80

In 2008-2009...

9 people died and at least 691 people in 46 states, half of them children

Known pathogens account for an estimated ________ million illnesses.

9.4

What must the principle display panel have?

A statement of identity

Define food safety in terms of food defense.

A suitable product which when consumed orally either by a human or an animal does not cause health risk to consumer.

Define vulnerability.

A weakness in the design, implementation or operation of an asset or system that can be exploited by an adversary or disrupted by a natural hazard.

Temperature control during wine fermentation is necessary to: A. facilitate yeast growth B. extract flavors and colors from the skins C. permit accumulation of desirable by-products A, B, and C are correct

A, B, and C are correct

The FDA's CARVER + Shock online vulnerability assessment tool can be used to critically analyze food company readiness against terrorism. What does the A in CARVER stand for?

Accessibility

What are some acids and acid salts that can be used as antimicrobials.

Acetate, propionate, sorbic acid, benzoate

Which of the following characteristics happens during aging of wine: Acidity Increases Loss of complex compounds that does not impact flavor or aroma Additional clarification and stabilization occurs All of the above

Additional clarification and stabilization occurs

Describe beer aging.

After fermentation you get "green beer" - Transfer to holding vessel (oak barrels, beechwood, glass-lined and stainless steel tanks). Store at 4-12°C for 1 mo (want shortest possible time before bottling). Aging produces (chemical reactions): • final flavor • color • mellow body • smooth flavor

The number one cause of non-microbial caused food recalls is __________.

Allergens

What are the 16 companies that are rethinking their packaging?

Alter Eco - laminated stand-up pouch made of plant-based compostable materials for their quinoa products BOSS Foods - compostable wrappers Boxed Water is Better - 100 percent recyclable box is 75 percent paper. The cap is made of plastic, and the rest is aluminum lining Buddy Fruits - envelope from TerraCycle to ship-in their empty pouches. Celestial Tea - compostable tea bags, and its outer boxes are made with 100 percent recycled paperboard. Don Maslow Coffee - coffee bag with compostable zippers and valves GF Harvest - recyclable bowls Guayaki - recyclable bottles and cans, loose leaf yerba mate in compostable Natureflex bags Honest Tea - glass bottles Love the Wild - compostable tray Loving Earth - compostable film and 100 percent recycled wood fibers Mindful Inc - plant-based cap No Evil Foods - compostable packaging w/ plant based ink Numi Organic Teas - non-GMO filter-paper tea bags Saltwater Brewery - biodegradable 6-pack rings Strauss Family Creamery - reusable glass bottles

What are some examples of synthetic flavorings? Describe them.

Amyl acetate - banana Ethyl caproate - pineapple Benzaldehyde -- cherry • Less expensive • More plentiful • Much more potent • More consistent • Added at 0.03% or less

Define threat.

An indicator of possible violence, harm or danger that includes both intent and capability.

BHA, BHT and Vitamin E would be considered to be what type of food additive?

Antioxidant

List mycotoxigenic molds

Aspergillus Penicilliium Fusarium

What is microbiological food safety?

Bacteria, viruses, and parasites

Which of the following is most commonly used for beer production in America and Europe? Rye Wheat Corn Barley

Barley

Describe beer tasting.

Beer tasted at each step in process by a brewmaster • ensure consistency and drinkability After final filtration, beer held in a filtered beer tank for final quality control check and brewmaster tasting -- Then packaged.

What is the name of the high-level biocontainment facility at K-State where serious threats to agriculture and the food supply can be investigated safely?

Biosecurity Research Institute

What does enterohemorrhagic mean?

Bloody diarrhea

What do antimicrobials do?

Breads to prevent mold and bacterial growth - "ropy flavors" Prevent mold in cheese pie filling Prevent mold and bacteria in fruit juice and margarine

Describe yeast as an ingredient.

By 3000 BC, Egyptians had learned to propagate yeast for beer Medieval English brewers called yeast "God is Good", and though they knew it was needed for fermentation, they did not know why. Lager - bottom fermenting yeast (Saccharomyces carlsbergensis) Ale - top fermenting yeast (S. cerevisiae)

Myth: Foodborne illness is unusual

CDC estimates that 1 out of 3 Americans becomes sick from contaminated food each year, 325,000 Americans are hospitalized, and 5,000 die annually because of the severity of their symptoms. Most foodborne illnesses are isolated cases, not outbreaks. - Often, what people assume is the stomach flu is actually a case of disease caused by contaminated food.

Describe Country of Origin Labeling.

COOL Labeling law requires retailers (grocery stores, supermarkets, and club warehouse stores) Notify customers about source of certain foods Regulations for fish and shellfish (7 CFR Part 60) became effective in 2005. • Final rule for all covered commodities (7 CFR Part 60 and Part 65) went into effect on March 16, 2009. • Implementation began 2013. • USDA Agricultural Marketing Service (AMS) responsible for COOL administration & enforcement

The two primary components of a threat that must be considered when conducting a food defense risk assessment are intent and ________________.

Capability

Describe beer packaging.

Carbonate - Inject CO2 into beer, collected from fermentation process Pasteurize - Heating beer for microbial stability • 135-140°Ffor15to20min • 1500 cans/min or 900 bottles/min Cold filtered - Filtration process to sterilize beer; Mainly used by Coors Draft beer - Not typically heat treated, must be carbonated or will go flat after 2 days. • Beer in kegs or barrels that is not pasteurized must be refrigerated for quality

Describe noroviruses.

Cause 23 million illnesses a year • 23 outbreaks of gastrointestinal illness aboard 19 ships (2003) • 2002 - >1,000 passengers from Holland America Line's Amsterdam, Carnival Cruise Lines' Fascination, and the Disney Magic became ill during cruises. Often disease called "stomach flu" although not an influenza virus. • Vehicles of transmission are vomit, feces, contaminated surfaces • A calicivirus • Highly contagious and spreads rapidly (i.e. food service, daycares, nursing homes, cruise ships)—diarrhea and vomit highly contagious

What do food additives not include?

Chance contaminants - Pesticide residues - Antibiotic residues - Heavy metals

What is a food additive

Chemical substances deliberately added to foods, directly or indirectly, in known and regulated quantities

What are the four steps to food safety?

Clean, separate, cook, chill

Which intoxicating pathogen causes botulism?

Clostridium botulinum

Describe consumer food safety initiatives.

Consumers need to be aware of how to prepare and store foods. - Personal Hygiene and Sanitation in the Home - Clean, Separate, Chill, Cook

Describe control of clostridium botulinum.

Control by heat processing (destroy spores) or preventing spore outgrowth in foods (chilling, aw, pH, nitrites, atmosphere)

What are in tootsie rolls?

Corn Syrup, Sucrose, Modified Food Starch, Gelatin, Grape Juice Concentrate, Citric Acid, Hydrogenated Coconut Oil, Natural, and Artificial Flavors, Carnauba Wax, Artificial Colors (Red #40, Yellow #5, Blue #1), Beeswax

True or false: Even though we must protect our national food system from harm, it is not considered by the government to officially be a "critical infrastructure".

False

True or false: Food processors can be blamed with the vast majority of foodborne disease outbreaks.

False

True or false: Foodborne illness can usually be traced to the last food/meal consumed by the person sick.

False

What are foods commonly associated with staph?

Dairy products, meats, salads (meat/fish, potato), cream-filled desserts, custards, most often seen when foods are left at room temperature too long, picnics or summer conditions

What is the FDA Center for Food Safety and Applied Nutrition?

Database of all things added to foods in the US (EAFUS): Includes direct, "secondary" direct, color additives, GRAS substances, and prior-sanctioned substances Contains >3000 listed substances!!!

List major allergens.

Cow's milk, egg whites, fish, shellfish, citrus fruits, wheat, tree nuts, chocolate, tomatoes

What is CARVER?

Criticality Accessibility Recuperability Vulnerability Effect Recognizability Shock Value

True or false: Gamma and X-Ray irradiation are considered to be food additives, however E-Beam (electronic) irradiation is not currently regulated.

False

Describe trichinella.

Disease = trichinosis from ingestion of larvae § Historically associated with eating uncooked or undercooked pork • Ubiquitous in domestic and wild animals • Fresh sausage, summer sausage, smoked sausage • Dog meat (Thailand, Vietnam, China) § Symptoms (often asymptomatic): • Adults - nausea, dysentery, colic, edema, maliase • Juveniles - pain in muscles, swelling, nervous disorders, pulmonary disorders • Severe cases death from cardiac problems, respiratory failure, coma § No cure. Relieve symptoms with analgesics and corticosteroids. § Prevention - cook meat thoroughly (137°F), cook garbage fed to pigs, proper freezing or meat (curing and salting will not kill juveniles)

True or false: In terms of food and agricultural terrorism, state-sponsored foreign groups are of most concern and domestic (home-grown) terrorists are only of minor consideration.

False

What federal agency regulates food additives?

FDA

True or false: Quality control systems in a food company are designed to yield all finished food product with the very highest level of quality built in.

False

True or false: The Andros Pocket Pomme Miel 800 mg pouch features attractive six- colour rotator gravure graphics

False: it is a 100 mg pouch

The collective term used by the FDA, USDA, DHS, etc. to encompass activities associated with protecting the nation's food supply from deliberate or intentional acts of contamination or tampering, is the definition of :

Food Defense

What are Food Safety and Security Distance Programs?

Food Safety and Defense, Masters Certificate Cooperating Universities l K-State l Iowa State University l University of Nebraska, Lincoln l University of Missouri

Food additives are approved and their use monitored by what federal agency?

Food and Drug Administration

Ensuring that food products are free of incidental biological, chemical, and physical hazards that would threaten the well-being of consumers is ______

Food safety

Myth: Foodborne illness can always be traced to the last thing you ate.

Foodborne illness can be caused by contamination in food eaten a few hours ago, a few days ago, or even a few weeks ago.

Myth: Foodborne illness is a fleeting inconvenience

Foodborne illnesses are increasingly being linked to long-term injury and health conditions. - Reactive arthritis caused predominantly by foodborne diseases - Campylobacter = 40% of Guillain-Barre syndrome cases (sudden-onset acute paralysis) - E.coliO157:H7= leading cause of acute kidney failure in American children - can also lead to diabetes, high blood pressure, blindness

Who causes foodborne disease?

Foodservice establishments - 77% Food processors - 3% Mishandling in home - 20%

Who is Dr. Jon Wefald?

Former President at Kansas State University

List parasites.

Giardia lamblia Entamoeba hystolytica Cryptosporidium parvum Cyclospora cayetanensis Toxoplasma gondii

What is physical food safety?

Glass, plastic, bone chips, hypodermic needles, etc.

Describe food safety in the 2010s.

Global food safety issues • 2011 German STEC O104:H4 in sprouts(4000 persons / 16 countries; 6 cases in the U.S.). • Global Food Safety Initiative (GFSI) programs ramp up (www.mygfsi.com) • Global food sustainability efforts (i.e.McDonald's, Cargill, Costco, Wal-Mart, etc.) • International mega-companies face scrutiny.

What does psychotrophic mean?

Grows at refrigerated temperatures

The primary differences between sucrose and the common forms of HFCS are:

HFCS contains water. In sucrose, a chemical bond joins the glucose and fructose. Once one eats, stomach acid and gut enzymes rapidly break down this chemical bond. In HFCS, no chemical bond joins the glucose and fructose.

What shouldn't we forget in terms of food terrorism?

HOMEGROWN!! Don't forget domestic terrorism! Example: Arnoldo Bazan charged with conspiracy to tamper with a consumer product and received 10 years federal prison sentence, along with his wife as an accomplice. Restitution of $478,000. Wife who worked at another restaurant location twice put methomyl-based pesticide into salsa. Sickened 12 people on Aug. 11, 2009 and 36 people on Aug. 30, 2009.

List viruses.

Hepatitis ☆ Norwalk-like ☆ Astroviruses Rotaviruses Others

A foodborne __________ occurs when one ingests a food with the organism in it. This organism grows and causes damage to the body.

Infection

What is a foodborne intoxication?

Ingest a pre-formed toxic compound (either biological or chemical). May or may not find m/o in the food. Generally rapid onset of symptoms. Usually no fever.

What is a foodborne infection?

Ingest live pathogenic microorganism and get sick. Generally slower. Often associated with fever. Most cases require 1 million bacteria for illness.

Describe fermenting beer.

Inoculate wort with brewers yeast Ferment to obtain alcohol, CO2, flavor Fermentation room conditions controlled to get proper fermentation and no contamination (temp, sanitation, humidity)

A foodborne _____ occurs when a person ingests a food that contains a pre-formed toxin in it, with symptoms generally appearing rapidly.

Intoxication

Describe strain O157:H7

Is enterohemorrhagic (EHEC) • Produces toxins similar to Shigella toxins (causes dysentery) • Mild non-bloody diarrhea within 24 hours progressing to grossly bloody diarrhea, severe abdominal pain and cramping (hemorrhagic colitis) • Hemolytic Uremic Syndrome (HUS) - affects children primarily • Leading cause of acute renal failure in children; dialysis and permanent kidney function loss possible • Occurs in 10% of children <10 years old who have E. coli O157:H7 symptomatically • Blood clots block renal microvessels • Thrombotic Thrombocytopenic purpura (TTP) - in elderly • HUS + fever + neurologic symptoms (from blood clots in brain) • Up to 50% mortality rate

How did Jack-in-the-Box settle the outbreak?

Jack-in-the-Box settles with several victims § Brianne Kiner - $15.6 million E. coli settlement (Washington State record for an individual personal injury action) § Other JIB E. coli cases settled for > $2.5 million each.

Give some examples of recalls.

Jennie-0 Turkey Store (Salmonella) - 12 people on 10 states currently - 55,000 pounds of raw ground turkey Louie Foods International (Salmonella) - Alfalfa, Clover, Spicy and Broccoli sprouts Frankly Fresh (Listeria) - Seafood salad products Nutrition Express (Salmonella) - Whey protein isolate DeFuscos Bakery (Salmonella) - Zeppole sugared pastry - At least 19 ill, 13 hospitalized, 2 deaths Nestle Lean Cuisine (plastic) - 10,000 pounds of spaghetti and meatballs Creekstone Farms of Arkansas City, KS (E. coli O157:H7) - 14,000 pounds Jones Natural Chews Co. (Salmonella) - Pig ear pet chews DeFranco and Sons Hazelnuts (E. coli O157:H7) - bulk and packaged unshelled hazelnuts & mixed nut products containing hazelnuts called filberts) - 7 ill in 3 states Skippy Peanut Butter - Reduced Fat Creamy and Super Chunk Peanut Butter Spreads

Describe beer history.

Known to Egyptians, Babylonians (6 - 8,000 years ago), and probably earlier civilizations • Beer became the common beverage in Northern climates. Beer is defined as a beverage obtained by the alcoholic fermentation of grain extract by yeast.

What is produced by the use of bottom fermenting yeast in beer production?

Lager

What organism is the biggest cause of recalls?

Listeria

Mexican-style raw milk cheeses are a significant risk related to this foodborne pathogen.

Listeria monocytogenes

List other recall facts.

Malt-O-Meal puffed rice and wheat cereal recall (Salmonella) - 21 confirmed cases in 13 states Private Selection ice cream (undeclared eggs, soy and wheat = allergens) - Kroger stores in 12 southeastern states Agropecuaria Montelibano cantaloupes (Salmonella) - a Honduran grower and packer; recalls by at least 12 US processors of Cut Fruit Product with Honduran Cantaloupes Elkhorn Valley Packing LLC, Harper, KS (SRM) - Voluntary recall of 406,000 pounds of frozen cattle heads with tonsils not completely removed Hallmark/Westland Meat Packing Co., Chino, CA - Voluntary recall of beef products derived from non-ambulatory cattle without the benefit of proper inspection; 143.4 million pounds

Naturally derived colorants used in food products are called _______?

Non-certified

Describe mashing and sparging.

Mashing - ground malt and adjunct grains mixed with water to extract malt and grain components • Wort - the bittersweet liquid obtained by mashing • Mash - wort that contains grain and husk material Sparging (Filtering) - separation of dissolved extract (wort) from malt husks and other insoluble grain particles, or the removal of wort from the spent grains

3rd leading cause of death attributed to foodborne illness in the US.

More that 60 million men, women, and children in the U.S. carry the Toxoplasma parasite, but very few have symptoms because the immune system usually keeps the parasite from causing illness. (CDC) 22.5% of population ≥ 12 years old

What must happen for food additives to be okayed?

Must undergo pre-market safety review and gain approval by the FDA

List all foodborne myths.

Myth: All foodborne illnesses are the same Myth: Foodborne illness is unusual Myth: Foodborne illness is a fleeting inconvenience Myth: Foodborne illness can always be traced to the last thing you ate.

What are non-certified color additives?

NATURALLY DERIVED PIGMENTS - Examples -- annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta carotene (yellow to orange), and grape skin extract (red, green)

Manhattan, KS and Kansas State University will be home to the Federal high-level containment research facility called ________________, where serious animal diseases can be studied under secure conditions.

National Bio and Agro-Defense Facility

What are the FDA's 4 Primary Target Areas for Research?

New Detection Methods - Field applications, sampling techniques, proficiency determinations, confirmation protocols Agent Characteristics - What happens to agent X in food system Y Dose-Response Relationships - For oral ingestion via foods Prevention Technologies

The number one microorganism that causes foodborne illness is _____________.

Norovirus

What is the highly contagious foodborne virus that has caused large and fairly frequent illness outbreaks on cruise ships and in college dormitories?

Norovirus

What pathogen is responsible for the cruise ship outbreak that sickened 120 people?

Norovirus

List the top 5 pathogens contributing to US foodborne illnesses.

Norovirus Salmonella Clostridium perfringes Campylobacter Staphylococcus aureus

Define drinkability

Not how good it tastes but how much can you drink

Know the main differences between food security, safety, and defense.

Okay

What kind of additive is salt?

Preservative, flavor

Describe Primary Grains as an ingredient.

Primary Grains • Barely and Wheat (Malted Cereals) • Barley = most common in America and Europe • Barely adds: Flavor, Enzymes, Extract, Protein • Germination of grains promotes production of alpha- amylase enzyme • Types of barely available: - Feed barely - Malting barely Secondary Grains • Rice and Corn (adjunct grain)

What are the exceptions to the review rule?

Prior-sanctioned substances—FDA/USDA determined safe prior to the 1958 amendment (nitrites to preserve meats) Generally Recognized as Safe additives (GRAS) - have been used w/o apparent harm for long periods of time (before 1958), long before regulations were enacted (baking powder, fruit acids, gums, etc.) among qualified experts, as having been adequately shown to be safe under the conditions of its intended use

Describe helminths (meat and fish).

Roundworms, flat worms, flukes Trichinella spiralis Anisakis - nematode in seafood

What are certified color additives?

SYNTHETIC - FD&CBlueNos.1and2 - FD&C Green No. 3 - FD&CRedNos.3and40 - FD&C Yellow No. 5 (tartrazine) and No. 6 - OrangeB - Citrus Red No. 2 DYES AND LAKES

What foods cause outbreaks?

Seafood caused 723 outbreaks and 8,071 cases of illness. Produce caused 432 outbreaks and 25,823 illnesses. Poultry caused 354 outbreaks and 11,894 illnesses. Beef caused 343 outbreaks and 10,872 illnesses. Eggs caused 309 outbreaks and 10,750 illnesses. Multi-ingredient foods, where the contaminated ingredient was not identified, were linked to 601 outbreaks and 18,006 illnesses. 2004-2013: Still fresh produce (629 outbreaks and ~20,000 illnesses

What is H.R. 1238?

Securing our Agriculture and Food Act authorizes a program to coordinate the department of homeland security's efforts related to food, agriculture, and veterinary defense from acts of terrorism and other high-consequence events that pose a risk to homeland security Signed into law by President Trump on June 30th, 2017

The "Big 6" pathogenic E. coli strains that are now being considered adulterants in foods are classified as:

Shiga toxin-producing

Which infectious pathogens are most commonly associated with dysentery?

Shigella dysenteriae

In beer production, the separation of dissolved extract (wort) from malt husks and other insoluble grain particles is called:

Sparging

Why is the Delaney Clause very controversial?

Species differences in animals tested relative to causing cancer If at any use level (including some that would virtually impossible and impracticable to consume) Environmental Protection Agency (EPA) attempted to regulate pesticides under a more consistent single standard which they called "negligible risk". However, the Ninth Federal Circuit Court of Appeals in a ruling on Les vs. Reilly, disallowed the practice in 1992.

Oleoresins are food additives that are extracted from?

Spices

Where are some of the most common places to find pathogens?

Sponges, dish rags, hand soaps, sinks, dirty dishes, garbage disposals, refrigerators, microwaves, thermometers, pets

What foodborne pathogen can grow in food during periods of temperature abuse, produces a heat stable toxin that causes severe nausea and diarrhea, and can cause food poisoning even though the live organism may not be detected at the time of food consumption?

Staphylococcus

Describe brewing (wort processing).

Sterilization of wort Color formation (Browning) Enzymatic action is stopped again Separate wort from spent hops and cool to 47°F Boil wort in brew kettle from 90 min to 2.5 hours (5-8% H2O evaporated)

What is the challenge in talking about Agro/Bioterrorism?

Striking a balance between: alerting and informing the public with a realistic sense of the risk, without exaggerating and arousing harmful or paralyzing fears

What is the Homeland Security Presidential Directive / HSPD-9?

Subject: Defense of United States Agriculture and Food * This directive establishes a national policy to defend the agriculture and food system against terrorist attacks, major disasters, and other emergencies.

What are "indirect" food additives?

Substances used in food-contact articles, and include adhesives and components of coatings, paper and paperboard components, polymers, and adjuvants and production aids. In general, these are substances that may come into contact with food as part of packaging or processing equipment, but are not intended to be added directly to food. Trace amounts may migrate into the food. Must demonstrate safety for approval.

Describe Toxoplasma

T.gondii encephalitis (TE) is the most common cerebral opportunistic infection in patients with AIDS Disease = toxoplasmosis Definitive host is domestic and wild cats (shed oocytes in feces) (shed oocysts in feces) Foodborne infection rare but could occur through consumption of raw or undercooked meat (especially pork and mutton) containing tissue cysts • Relatively common in African countries • USDA / CDC survey (2007) • Raw meat from 700 stores nationwide (14,000 lbs) tested representing 28 major geographical regions - Poultry - none detected - Beef - none detected - Pork - 0.4% positive

When did the Delaney Clause get signed into a law?

The Food Quality Protection Act (FQPA) signed into law August 3, 1996 by President Clinton revised the Delaney Clause so that it no longer affects pesticides. The FQPA instead instituted a general "safe" standard of a reasonable certainty of no harm to consumers.

How can salmonella affect an egg?

The bacteria can be passed on from an infected hen to the inside of the egg as it's developing, or it can get onto the outside of the shell after the egg is laid by coming into contact with the hen's feces

Define food defense.

The collective term used by the FDA, USDA, DHS, etc. to encompass activities associated with protecting the nation's food supply from deliberate or intentional acts of contamination or tampering. This term encompasses other similar verbiage [i.e., bioterrorism (BT), counter- terrorism (CT), etc.]

Why are Europeans weird when it comes to eggs?

The difference is linked to the way that eggs are farmed and processed in the US compared with in the UK and other European nations. In the UK, Grade A hen eggs may not be washed because the process is thought to "aid the transfer of harmful bacteria like salmonella from the outside to the inside of the egg," according to the Food Safety Authority of Ireland. Forbes contributor Nadia Arumugam has previously noted that USDA graded eggs could not be legally sold in the UK (and the other way around) because of these different preparation methods.

Describe the difference made to the footnote.

The footnote at the bottom of the label has changed to better explain the meaning of %DV. The %DV helps you understand the nutrition information in the context of a total daily diet.

Describe the difference made to nutrients.

The lists of nutrients that are required or permitted on the label have been updated. Vitamin D and potassium are now required on the label because Americans do not always get the recommended amounts. Vitamins A and C are no longer required since deficiencies of these vitamins are rare today. The actual amount (in milligrams or micrograms) in addition to the %DV must be listed for vitamin D, calcium, iron, and potassium. The daily values for nutrients have also been updated based on newer scientific evidence. The daily values are reference amounts of nutrients to consume or not to exceed and are used to calculate the %DV.

Describe the difference made to servings.

The number of "servings per container" and the "Serving Size" declaration have increased and are now in larger and/or bolder type. Serving sizes have been updated to reflect what people actually eat and drink today. For example, the serving size for ice cream was previously 1/2 cup and now is 2/3 cup. There are also new requirements for certain size packages, such as those that are between one and two servings or are larger than a single serving but could be consumed in one or multiple sittings.

What is included in a statement of identity?

The product name The product form Imitation products Juice % Declaration

Myth: All foodborne illnesses are the same

Thousands of microbes cause foodborne illness - health consequences vary from mild flu-like symptoms to death depending on - the organism, the amount ingested, and the unique immune response characteristics of the person exposed.

What are the two phone numbers you should be aware of?

USDA's Meat and Poultry Hotline: 1-800-535-4555 FDA's Food Safety Information Hotline: 1-888-SAFEFOOD (1-888-723-3366) 24 hr

Describe malting.

To produce ample supply of enzymes in grain to degrade starch, protein, fats, and other components (barely, wheat, rye) To provide fermentable sugars from starch and nutrients to support yeast growth (fatty acids, amino acids) Process: 1) Steeping 2) Germenation 3) Kilning

Describe the Food Allergen Labeling and Consumer Protection Act (FALCPA).

Took effect Jan 1, 2016 • Mandates that foods containing milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat, and soy must declare the ingredient(s) in plain language on the ingredient list • the word "Contains" followed by the name of the major food allergen (milk, wheat, or eggs for example); or • a parenthetical statement in the list of ingredients, e.g., "albumin (egg)" • Such ingredients must be listed even if they are present in colors, flavors, or spice blends. • Manufacturers must list the specific nut or seafood that is used (e.g., almond, walnut, cashew; or tuna, salmon, shrimp, or lobster).

What is chemical food safety?

Toxins, heavy metals, allergens

The definitive host for this important public health parasite is wild or domestic cats.

Toxoplasma

Is this statement true or false: "FDA does not endorse this claim. Public health authorities recommend that women consume 0.4 mg folic acid daily from fortified foods or dietary supplements or both to reduce the risk of neural tube defects."

True

Is this statement true or false: The CDC publicly admits that it manages to count and track only one of every forty foodborne illness victims, and that its inspectors miss key evidence as outbreaks begin. The FDA is on record as referring to themselves as overburdened, underfunded and understaffed. If you are a food manufacturer, packer, or distributor, you are more likely to be hit by lightening than be inspected by the FDA. You are perfectly free to continue to sell and distribute your poisoned product, whether it has been poisoned accidentally or intentionally.

True

True or false: Beer is defined as a beverage obtained by the alcoholic fermentation of grain extracted by yeast.

True

True or false: California produces over 60% of the wine sold in the U.S.

True

True or false: HFCS is 'high' in fructose compared to the pure glucose that is in corn syrup

True

True or false: Hepatitis is a significant foodborne risk because food handlers can shed the virus asymptomatically and contaminate large volumes of food products before they know they are infected.

True

True or false: In January, General Mills announced a voluntary national recall of 5-pound bags of its Gold Medal unbleached flour, citing the potential presence of Salmonella.

True

True or false: Nutritional, Labeling, and Education Act regulations were finalized in 1993.

True

True or false: Pa. hepatitis cases rise past 500 State officials say number is likely to climb; at least 3 dead

True

True or false: Sgt. Jason Dwyer of the San Jose Police told the AP that the amount of rubbing alcohol in the bottle was enough for her to be charged with attempted murder.

True

True or false: Tetra Pak's Tetra Recart packaging system is a square, paperboard, laminated, easy- to-open carton.

True

True or false: listeria is the #1 cause of microbially-related food recalls

True

True or false: Randy Phebus, a KSU food scientist and microbiologist, has worked for more than 30 years tracking foodborne pathogens. Since 2012, Phebus has been a lead investigator on a $25 million project to investigate the presence of STEC in beef products and cattle. He's now part of the KSU group that is working toward flour safety.

True!

True or false: As well as the energetic look, the new Jolt Battery Bottle displays positive and negative terminal indicators, "Joltage" indicators and an advertising tagline.

True.

True or false: when a company announces a recall, market withdrawal, or safety alert, the FDA post's the company's announcement as a public service.

True.

Describe food labeling

Very detailed laws governing labeling of food products 21 CFR 101 main guidelines (other CFR sections address specific labeling situations) 1. Principle Display Panel (PDP) 2. Information Panel

This pathogen is associated with shellfish, especially during the summer months, and can lead to severe sickness and death.

Vibrio

Which infectious pathogens are found mostly in shellfish?

Vibrio

A weakness in the design, implementation or operation of an asset or system that can be exploited by an adversary is a ________________.

Vulnerability

Describe water as an ingredient.

Water • 90-95% of the final beer • Breweries treat water before use. Must be low in dissolved solids (100 -300 ppm) • Rain water • Lake Michigan • Missouri river • Well water • Ocean • Great salt lake 10 ppm 170 ppm 350 ppm 1,600 ppm 35,000 ppm 266,000 ppm Breweries use large amounts of water (pasteurizer, steam, cleaning systems, cooling towers) • Takes approx. 20 gal of water to make 1 gallon of beer

What are the ingredients of beer?

Water, primary grains, adjunct grains, hops, yeast

Describe wine making.

When other fruits are fermented to produce wine, name of fruit is included. • peach wine, blackberry wine, strawberry wine Egyptians 2500 BC refer to the use of grapes for wine making; numerous Old Testament references indicate early origin and significance of wine industry in Middle East. Following the voyages of Columbus, grape culture and wine making were transported from the Old World to the New.

Describe the must treatment portion of wine making.

White musts often turbid and cloudy • Settling is desirable to allow separation of the suspended materials. • Many wineries centrifuge white must to remove the solids. • Musts sometimes pasteurized, inactivating undesirable enzymes that cause browning.

In 2010...

Wright County Egg Farm (Iowa) Nationwide over 2000 illnesses 380 M eggs recalled

Did Randall Phebus actually say "We may be training the first generation of food science, milling and baking science students who will be food safety experts concentrating on grain handling, flour milling, bakery products and even pet food."

Yep

This pathogen is been known to cause pseudo-appendicitis and is most often associated with pork and raw milk.

Yersinia enterocolitics

The FQPA provides....

a unified safety standard for raw and processed foods under "reasonable certainty that no harm will result from aggregate exposure to pesticide residue."

Symptoms range form very mild inconveniences to...

acute gastroenteritis, to chronic sequelae, to death

What is the FD&C Act's definition of food additives?

any substance the intended use of which results, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food, including any substance intended for use in producing, preparing, treating, packaging, transporting or holding food; and including any source o radiation intended for any such use

What kind of additive is B-carotene?

colorant, nutrient

What is hepatitis A?

communicable (contagious) disease spread from person-to- person. Almost exclusively through fecal-oral contact, generally from person-to- person, or via contaminated food or water. Employee could have contaminated food with his or her infected feces

Where does high fructose corn syrup come from?

derived from corn starch enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called "fruit sugar" because it occurs naturally in fruits and berries

What is wine?

fermented juice of the grape. Grape used almost exclusively

What kind of additive is sugar?

flavor, texturizer

What does GRAS mean?

generally recognized as safe

Define beer.

generic name for alcoholic beverages made by fermentation of extracts derived from cereal grains or other starchy materials

What is reactive arthritis?

inappropriate immunological response to Salmonella proteins (genetic predisposition)

Describe how COOL will notify customers about the sources of certain foods.

muscle cut and ground meats: beef, veal, pork, lamb, goat, and chicken...where born, raised and slaughtered (not processed meats) wild and farm-raised fish and shellfish fresh and frozen fruits and vegetables peanuts, pecans, and macadamia nuts ginseng

What is the % DV?

new dietary reference value to help consumers use food label information to plan a healthy overall diet - enables the public to observe and comprehend the information readily and to understand its relative significance in the context of a total daily diet. - Daily Value for fat, based on a 2,000-calorie diet, is 65 grams (g). A food that has 13 g of fat per serving would state on the label that the "% Daily Value" for fat is 20 percent.

Define beechwood aging.

part of fermentation - yeast settles on beechwood chips and works until completely fermented. Beer is naturally carbonated as secondary fermentation occurs resulting in a smooth-tasting beer

Define food security.

protecting the food/agricultural sector against intentional or deliberate contamination that would harm public health, or exert substantial economic and/or psychological damage to societies

What are the FDA recommendations for the consumer?

recommends mixing 1 teaspoon of chlorine bleach into 1 quart of water for a homemade sanitizing solution -- or using a commercial sanitizer -- to help keep kitchen surfaces clean.

What are the CDC recommendations for the consumer?

recommends washing your hands with soap and water for 20 seconds, or using an alcohol-based hand sanitizer if soap and water aren't available.

What are SRMs?

specified risk materials (BSE risk)

What is a pack date?

the date the product was packaged.

What is the use by date?

the last date the product is expected to maintain top quality.

Computerized modeling provides a fuller understanding of...

the potential spots where E. coli or other pathogens may be found, whether that be in the field, during harvest, at the flour mill, in a consumer's kitchen or someplace else.

Much of the bioterrorist threat is grounded in....

well-funded, state- sponsored offensive BW programs that flourished during the cold war

Which website is this quote from? "In the future, food packaging that can adjust its properties to pH, pressure, temperature and light or show self-healing properties when perforated may become available"

www.foodnavigator.com

Describe all E. coli outbreaks.

§ 1993 outbreak • Jack-in-the-Box hamburgers undercooked • 500 individuals became ill including 123 suffering from serious hemorrhagic colitis, at least 35 cases of hemolytic uremic syndrome, 4 children died § 1996 outbreak • Odwalla juice • 14 cases of hemolytic uremic syndrome, 1 death Spinach Outbreak (Fall 2006) § California growing region § Outbreak isolates found in near-by cattle, stream, manure and wild pigs § Leading to USDA involvement to enhance safety programs for leafy vegetables.

Describe clostridium botulinum

§ Anaerobic spore-forming bacterium that causes botulism • Food botulism, Infant botulism, Wound botulism, Unclassified cases • 110 cases of botulism reported each year (25% foodborne, 72% infant botulism, are wound botulism) § Caused by a highly toxic "exotoxin/neurotoxin" - produced and excreted into food (boiling for 10 min will destroy the toxin) § Foods associated with botulism: (usually very infrequent) • Fish, smoked meats, vacuum or modified atmosphere packaged foods, vegetables (especially home-canning and mushrooms), high moisture & low-acid foods (>pH 4.6), food service temp abuse (stored baked potatoes) § Only produces toxin under anaerobe conditions • A few strains can produce toxin at 3.3 °C (~38 °F) • Generally requires weeks to produce toxin under refrigerated conditions

Describe clostridium perfringes.

§ Caused by spore germination; must ingest large number live cells for illness (typically see 105 cells/g of food in outbreaks) § Produces toxin that is destroyed by heat (60ºC/10 min) - reheat leftovers well § Cells can multiply (double in number) in 10 min at optimal growth temps (105-115 °F) § Scenario for illness • Vegetative cells multiply rapidly in food product • Food product ingested and cells sporulate in small intestine • Sporulation releases enterotoxin that damages intestinal cells causing diarrhea and abdominal cramping. • Can see >106 cells/g of human feces in ill individuals

Give some examples of serving sizes.

§ Cookies • "1 cookie (28 g)" or "1 cookie (28 g/1 oz)" § Milk, juices, soft drinks • "8 fl oz (240 mL)," or "1 cup (240 mL)" for multiserving containers, or the container (e.g., "1 can") for single serving containers § Grated cheese • "1 tablespoon (5 g)" or "1 tablespoon (5 g/0.2 oz)

Describe salmonella.

§ Enteric pathogen isolated from soil, water, foods, intestinal tract § Major cause of foodborne disease worldwide (2200 known serovars); Salmonella infections are increasing in frequency. § Salmonella Typhi causes typhoid fever - human contamination of food & water, person-to-person transmission • Causes 12-33 million incidents worldwide and 500,000-600,000 deaths, mostly in developing countries • Bacteremia (general systemic infection) with prolonged fever, very severe • Military vaccination program § Other Salmonella serovars cause zoonotic infections (animal to man) • Entercolitis and diarrhea, rarely systemic infections • 2-4 million cases annually in U.S. with 500-1000 deaths § Salmonella Enteritidis - major problem in human illnesses. Pandemic. Contaminates eggs internally during development (transovarian infection) § Salmonella DT104 - multiple drug resistant strain

Describe infant botulism.

§ First described in 1976 § Usually children less than 1 year old (usually 2 weeks to 6 months) • Ingests spores, germinate in intestinal tract, produce neurotoxin • Early see constipation, general weakness, weak cry • Feeding difficulty and poor suckling, lethargy, lack of facial expression, irritability, progressive "floppiness", respiratory arrest • Diagnosis and confirmation by isolation of organism and toxin from feces (can be treated) § Implicated in 4% of sudden infant death (SIDs) cases in US § Honey is only associated food known • Surveys indicate most honey contains 1-10 spores/kg • Honey associated with infant botulism usually contains ~104 spores/kg

Describe causes and symptoms of staph.

§ Food poisoning develops within 4-6 hours (can be as short as 1 hour) § Nausea, vomiting, cramps, diarrhea, sweating, headache, prostration § General weakness, dizziness, chills, perspiration § No high fever (some patients may have low-grade fever) § Lasts 24-48 hours (ranging from 1-88 hours) § Self-limiting illness - few seek medial treatment (may administer fluids) Common causes: Inadequate chilling, Prep of foods far in advance, Poor personal hygiene, Inadequate cooking or heating, Prolonged or improper use of heating plates / steam tables

Describe campylobacter.

§ Microaerophilic (grows in low oxygen environments; Oxygen is toxic) § Mostly associated with foods of animal origin; especially birds/ poultry, and unpasteurized milk § Commensal in GI tract of wild or domesticated animals (cattle, sheep, swine, goats, dogs, cats, rodents, poultry, humans) § Can be isolated on 50-100% of fresh retail chickens; unpasteurized milk

What items are commonly associated with salmonella?

§ Mostly undercooked or improperly refrigerated poultry, meat, eggs, stuffing, unpasteurized milk, melons, pasta § Animal products, fruits & vegetables, and processed foods

Describe E coli.

§ Normal inhabitant of animal / human guts - predominant organism in human gut helping maintain normal physiological function § Enteropathogenic strains cause pediatric / infantile diarrhea (EPEC) • Low-grade fever, watery diarrhea, vomiting -- can be severe § Enterotoxigenic strains cause diarrhea (ETEC) • Major cause of infantile diarrhea in developing countries • Mild to no fever, nausea, mild to moderate abdominal cramps • Delhi belly, Rome runs, Aztec two-step, Back door sprint, Montezuma's revenge

What are the stats of the previously listed 5 pathogens?

§ Norovirus (58%) 5.4 M cases § Salmonella (11%) 1.0 M cases § Clostridium perfringens (10%) 966 K cases § Campylobacter (9%) 845 K cases § Staphylococcus aureus (3%) 241 K cases

Describe pregnant women and listeria.

§ Occurs most often during 3rd trimester § 3 outcomes: • Asymptomatic maternal infection and resulting infected infant • Severely ill mother who prematurely delivers a stillborn or severely ill infant • Unaffected fetus with death of mother § Most cases characterized by mother with flu-like symptoms but neonatal morbidity and mortality common § spontaneous abortions, stillbirths

Describe staphylococcus.

§ One of most common causes of gastroenteritis worldwide • May be the leading cause of foodborne illness worldwide • Very poor reporting (only 1-5% cases reported in US) • Estimated to cause 14% of illness cases in US § Causes illness by heat stable toxin developed in the food product § No bacteria found in food product -- does not mean no toxin present § Humans are the major source of organisms (nasal cavity and skin) § Animals are frequent carriers of Staph • Mastitis in dairy cattle • Meat contamination from hides § Transfer to food or other persons via direct contact, skin fragments, or respiratory droplets § Contamination during food preparation is a major contributor

Describe listeria monocytogenes.

§ PSYCHROTROPIC !! (able to survive and grow at storage temperatures) § Causes listeriosis, a disease with high mortality rates • Rare but often fatal • Characterized by severe symptoms including meningitis, septicemia, endocarditis, CNS infection, conjunctivitis, and flu-like symptoms • Gastrointestinal symptoms in 1/3 of listeriosis cases • Pregnant women, neonates, elderly, organ transplant recipients, immunosuppressive therapy patients at high risk • Also people with alcoholism, malignancy, diabetes, heart disease, or AIDs at high risk § ~1100 cases and 248 deaths annually in US • Illness, while rare, has a case-fatality rate from 23-35%

What are foods commonly associated with E. coli?

§ Prevalent in ground beef ("Hamburger Disease") § Unpasteurized apple juice/cider and orange juice § Alfalfa sprouts § Spinach § Unpasteurized milk § Fermented, dry and semi-dry sausages § Contaminated water (contaminated wells, municipal supplies) § Animal contact (farm visits, county fairs, petting zoos) § Person-to-person (daycare, nursing homes, hospitals)

Top 5 pathogens contributing to US foodborne illnesses requiring hospitalizations

§ Salmonella (35%) § Norovirus (26%) § Campylobacter(15%) § Toxoplasma gondii (8%) § E. coli O157:H7 (4%)

Top 5 pathogens contributing to US foodborne illness deaths

§ Salmonella(28%) § Toxoplasma gondii (24%) § Listeriamonocytogenes(19%) § Norovirus (11%) § Campylobacter (6%)

What foods are associated with listeria?

§ Soft cheeses, unpasteurized or cross-contaminated milk, seafood, meat, ice cream products, lunch/deli meats, RTE meat and salad products, raw vegetables -- most often implicated § Ubiquitous environmental contaminant • Can establish and grow in the food processing environment (i.e. drains, biofilms, chill units) • Soil, water, sewage, plant material, decaying vegetation, silage, birds and mammals, humans (5-10%)

Describe symptoms of clostridium botulinum.

§ Symptoms: • Varies from very mild to fatal • See within 12-36 hours (sometimes sooner or not until 14 days) • Nausea, vomiting, fatigue, dizziness, headache, abdominal pain, constipation, diarrhea • (all of these are variable depending on toxin type and concentration) • Dryness of skin, mouth, throat; no fever • Paralysis, double vision, death (respiratory failure) • Duration - 1 to 10 days • Fatality rates in early to mid-1900s were 50%; 10% today • Treatment - antiserum and respiratory support • Those researching this toxin must be vaccinated and work in a certified lab

What research has KSU done in regard to listeria monocytogenes?

§ Thermal post-process Pasteurization of Packaged RTE meat products § Use of secondary inhibitors to prevent outgrowth during shelf life § Technologies & chemicals for cleaning/sanitizing the processing environment § Education of processing plant employees on sampling, testing, controlling the pathogen

What are other foodborne pathogens?

§ Yersinia enterocolitica (psychrotrophic) § Bacillus cereus (common in rice dishes in restaurants) § Shigella § Vibrio (seafood) § There are lots of bad bugs! (AND PRIONS!)

What must be included in the dates and handling instructions?

• Perishable products must give handling instructions, such as "keep refrigerated" or "keep frozen." • Dating only required on infant formula by federal law, but many states require other products to be dated. Includes pack date, sell by date, use by date, and/or expiration date

Describe the wine industry in the US.

• $21 Billion annually • 600 million gallons a year sold California produces 67% of wine sold in U.S. • 8% other states • 25% foreign 250,000 jobs in the U.S.

Describe the fall 2011 Listeria outbreak.

• 146 persons infected with 4 strains • 28 states involved • 32 deaths reported • Contaminated packing plant and equipment

Describe viruses.

• 3 of top 10 causes of foodborne disease outbreaks in US • Norwalk, Hepatitis A, other viruses • Viral particles are totally inert-cannot multiply in food or outside of a living host cell • Enteric and infect by ingesting fecally contaminated food, water • Direct contact ; person-to-person • Foodborne viruses generally adapted exclusively to humans as hosts ---- no known or significant animal hosts, reservoirs or vectors (tick-borne encephalitis may be exception)

What happened to Ruby Trautz?

• 81-year-old Ruby Trautz died of acute kidney failure in late August - death has been linked to the national E. coli outbreak related to tainted spinach. • Marler's firm has filed seven other lawsuits across the country on behalf of victims of the outbreak. The Sarpy County suit names "John Doe Farms," the Dole Food Company, Natural Selections Foods and No Frills Supermarkets as defendants. • The Trautz lawsuit is the first of all Marler's cases to go after both the farm where the spinach was grown and the retail outlet where it was sold.

Describe the beer industry in the United States.

• 850, 000 people employed (1.6 Million direct & indirect) • $64 Billion in retail sales • $19 Billion in paid wages • 2,800 brands sold in the U.S. • 1,800 brewing companies • 2,100 wholesale distributors (3 Tier system) • 560,000 retail establishments

Describe salmonella symptoms.

• Abdominal pain, headache, dramatic diarrhea, vomiting, chills, moderate fever • Fairly rapid onset - appear ave. 12 hours after ingestion (up to days) • Lasts 2 to 4 days • Chronic illness can follow diarrheal episodes

What are the symptoms of campy?

• Acute enteritis in 2 to 5 days after ingestion (as few as 500 cells) • Diarrhea, abdominal cramping, fever, nausea, vomiting • Sometimes bloody and foul smelling stools • Duration 7 to 10 days • Recurrence of symptoms in 25% of cases lasting several weeks • Chronic diseases (reactive arthritis, Reiter'ssyndrome, Guillain-Barre) • 2-4 million cases annually in US

What are considerations with the use of additives?

• Additives are chemicals, however, every food is comprised entirely of chemicals in the true sense • Can be reactive or inactive • Nutritive or non-nutritive • Must be non-toxic at approved levels • Non-hazardous • Familiar chemicals - less consumer apprehension • Unfamiliar chemicals - fear and confusion!!! • Lack of additives in a food may be more unsafe • Some chemicals are uncommon to food - regulatory agencies must therefore screen for safety. - Nano-chemicals are current example of an unresolved food additive issue

Describe Hepatitis A and E.

• Affects the liver (jaundice, anorexia, vomiting, profound malaise) • Incubation: 15-50 days • Shed in feces 10-14 days prior to illness symptoms (food handlers can contaminate foods during this period) • Hepatitis A food outbreaks fairly common(food service, shellfish from infected waters) • Thorough hand washing critical in prevention; and food industry screening of employees.

Describe wine tasting.

• Appearance, bouquet, taste and aftertaste • Appearance - 1/3 glass swirl • Bouquet - swirl and smell • Taste - sip and mix aggressively in mouth • Aftertaste - lingering aftertaste is a positive trait

Consumer food safety findings.

• Approximately 30% of consumers routinely leave perishable foods out of the refrigerator for more than 2 hours. • Only 65% wash cutting boards with soap after contact with meat and poultry. • Increase in risky food practices (eating raw eggs - 50%; eating raw meats - 55%) • 75% heard of Salmonella and botulism; 10% heard of Campylobacter and Listeria.

What are some natural and synthetic sweeteners?

• Aspartame (NutrasweetTM) - 180 times sweeter than sucrose • Cyclamate - 30 times sweeter than sucrose; currently banned in US • Saccharin - 300 times sweeter than sucrose; bitter aftertaste • Sucralose - (SplendaTM) - baked products, diabetics • Acesulfame K (SunetteTM or Sweet OneTM) - 200 times sweeter than sucrose

What is the Biodefense Organisms vs Biosafety Organisms?

• Bacillus anthracis, Yersinia pestis, Clostridium botulinum, ricin, Staph enterotoxin, etc etc etc • E. coli O157:H7, Salmonella, Listeria monocytogenes • Superbugs / GM agents / Viruses??? What does it mean? What actions are indicated?

What are the areas of emphasis at the BRI?

• Basic biology of pathogens of animals, humans or plants • Diagnostic technology development for rapid and accurate disease detection • Vaccine development & testing • Detection of pathogens in food • Food safety and security in food processing • Disease transmission between hosts and vectors • Education for lab workers in high level biocontainment

Describe beer stability.

• Beer looses freshness with time and temp. As beer ages, chemical reactions occur altering some of the thousands of components contained in the beer.

It said the "possible agents for food terrorism" are:

• Biological and chemical agents • Naturally occurring, antibiotic-resistant, and genetically engineered substances • Deadly agents and those tending to cause gastrointestinal discomfort • Highly infectious agents and those that are not communicable • Substances readily available to any individual and those more difficult to acquire, and • Agents that must be weaponized and those accessible in a use able form.

Describe the bottling portion of wine making.

• Blending, filtration, and use of antiseptics to combat microbial development • Sulfur dioxide, sorbic acid, sorbates may be used in sweet table wines to inhibit yeasts (not generally recommended -- off-odor may develop) • Bottom filling - reduce oxygen • Bottle may be flushed with carbon dioxide • Sterile new bottles used in U.S. • Brown, brownish green, greenish blue bottles - some white wines • After bottling, closure is made

What are some FDA allowed health claims?

• Calcium and lower risk of osteoporosis • Fat and greater risk of cancer • Fiber-containing grains, fruits, and vegs and reduced risk of cancer • Sodium and a greater risk of hypertension • Fruits and vegs and a reduced risk of heart disease • Folic acid and decreased risk of neural tube defects in fetuses • Saturated fat and cholesterol and a greater risk of heat disease • Dietary sugar alcohol and reduced risk of dental caries • Soluble fiber and reduced risk of heart disease • Soy protein and reduced risk of heart disease • Plant sterol/stanol esters and reduced risk of heart disease • Potassium and reduced risk of high blood pressure and stroke • Beta- glucan soluble fiber from whole oat sources and reduced risk of coronary heart disease

Describe some terms that are seen on packages.

• Calorie Free - fewer than 5 calories per serving • Cholesterol Free - <2 mg cholesterol and <2 g sat fat per serving • Fat Free - <0.5 g fat per serving • Sodium Free - < 5mg per serving and no NaCl in ingredient list • Sugar Free - <0.5 g sugar per serving • Low Calorie - No more than 40 calories per serving • LowFat-≤3gfatperserving • High Fiber - ≥ 5 g fiber per serving • Reduced (fat, cal, cholesterol, sodium, sugar) - at least 25% less than regular product • Light (or Lite) - 1/3 fewer calories, or no more than 1⁄2 the fat of regular product, or no more than 1⁄2 the sodium of regular product

List infectious pathogens.

• Campylobacter • Escherichia coli (pathogenic) - several types • Listeria monocytogenes • Salmonella • Vibrio (parahemolyticus & vulnificus) - shellfish • Clostridium perfringens • Shigella dysenteriae - severe bacillary dysentery • Yersina enterocolitica

Describe health claims on packages.

• Characterizes the relationship between a substance and its ability to reduce the risk of a disease or health-related condition. • Cannot be claims about the diagnosis, cure, mitigation, or treatment of disease. • Reviewed / evaluated by the FDA prior to use via a petition.

Describe causes of clostridium perfringes.

• Common in meat-based dishes, especially those with gravies • Slow cooking to relatively low temps followed by holding on steam table for several hours (foods on steam table must be kept above 140ºF) • Putting large portions of leftovers in refrigerator while warm (put in small portions less than 2 inches deep)

Describe food allergen labeling.

• Currently, only way to prevent an allergic reaction is to pay attention to what is being consumed - how? - read the label! • 8 foods cause 90% of severe life-threatening reactions (>160 known food allergens) - peanuts, eggs, milk and milk by-products, wheat, tree nuts, soy, fish and shellfish • 11 million Americans with food allergies (1 in 25); 150 deaths annually • Allergen labeling program and "code of practice" developed by the National Food Processors Association calls for listing the 8 most common food allergens in "plain language" = voluntary efforts being undertaken • Food Allergen Labeling and Consumer Protection Act (FALCPA) was passed as part of a larger bill, S.741, the Minor use and Minor Species Animal Health Act of 2004.

How does foodnet determine where outbreaks happen?

• Determine more precisely the burden of foodborne diseases • Monitor foodborne disease trends • Determine the proportion of foodborne diseases attributable to specific foods and settings

Describe hops as an ingredient.

• Dried flowers from the female hop plant (Humulus lupulus) • Perennial plant similar to a rose bush • New growth is 18-25 feet per year • All hop plants in a commercial hop yard are female • Hops are added to beer

What are some key points of fatty acid labeling?

• FDA requiring food labels to include trans fatty acid content • Manufacturers had to declare trans fat content on labels beginning Jan. 1, 2006. • No health claim statements allowed currently for trans fats, however, allowed for saturated fats and cholesterol.

Describe trans fatty acid labeling.

• FDA's labeling regulations -- if a fat or oil ingredient is completely hydrogenated, the name in the ingredient list will include the term "hydrogenated." Or, if partially hydrogenated, the name in the ingredient list will include the term "partially hydrogenated." • As stated above, oil that is partially hydrogenated is a source of trans fat. • Saturated fat and trans fat raise LDL ("bad") cholesterol and promote heart disease.

According to FoodNet, where do these disease stats come from?

• Foodborne Diseases Active Surveillance Network • Established in 1996 • Collaborative effort between CDC, USDA, FDA and 10 state health departments (650 clinical labs) • Active surveillance for 7 bacterial and 2 parasitic foodborne diseases • Coverage area represents 44.5 million Americans (15.1% of US population)

Describe prohibition.

• Forced many brewers out of business • Alternative ways to make money • Illegal bootlegging and national outcry brought an end to prohibition

What are unintentional food contaminants: Agricultural residues?

• Pesticides and veterinary drugs used at the farm level in crop and livestock production • Veterinary drug residues (include feed additives, antibiotics, and growth promoters) • Some people with extreme sensitivities to antibiotics • Antibiotic resistance in pathogens concern with feed addition of antibiotics

Describe the harvesting portion of wine making.

• Fresh and ripened wine grapes preferred as raw materials • Grapes allowed to reach full maturity or partially sun dried are high in sugar (natural moisture loss) • Premature harvesting = thin, low-alcohol wines • Very late harvesting = high-alcohol, low-acid wines • Grapes cut from vine, placed in buckets or boxes, transferred to larger containers, transported to winery • Mechanical harvesting systems widely used - shaking berries from clusters or breaking stems • Grapes dumped into crusher at winery

What are some other pieces of information that can be included on a package?

• Grade and inspection statements and shields • Radura • Safe Handling Instructions • UPC codes • Kosher symbol

What are food processing effects and inactivation?

• How do specific threat agents behave in food products / systems? • Current food safety processing schedules and programs • Do they effectively minimize specific threat agents? • Can we predict inactivation, growth, injury (modeling)? • Who can do the work (gov't, academia, industry)? • Reliable indicator organisms and research surrogates • Validation of disinfectants for use in food processing environments in the event of a facility attack

What are contributing factors for food additives?

• Huge growth in "processed packaged" foods, particularly in Asia, South America and Africa. • Growth of global retail and food service market sectors ($4.9 T value in 2016) and complexities of the food supply chain; emphasis on reducing spoilage and wastage costs

Describe the crushing portion of wine making.

• In modern mechanized wine production, grapes are crushed and stemmed at same time. • Grapes are crushed and fall through cylinder perforations; most stems pass out the end of the cylinder. • A roller-crusher may be used. Ancient crushing with the feet is rare. • When red grapes are used to produce a white juice (ie. Champagne region of France), crushing accomplished by pressing.

Describe sunstruck or "skunky" flavor.

• Iso-alpha acids are light sensitive. Exposure to UV or visible light causes side chains of iso-alpha acids to detach as a reactive radical. • Very small amount (ppt) will make beer very skunky. • Beer put into brown bottles to slow photochemical reactions. Clear bottles turn beer skunky within minutes. Green bottles aren't much better.

Describe evaluation of additives.

• It is necessary to evaluate each additive for its usefulness and toxicity in a sensible, scientific way • Regardless of how safe proponents claim • Or how toxic its opponents say it is We shouldn't fear the use of chemicals in foods but authorities do need to screen and regulate their use.

What must be included in the ingredient list?

• Listing of each ingredient in descending order by weight. • Water added in making a food is considered to be an ingredient -- must be identified in the list of ingredients and listed in its descending order of predominance by weight. • List common or usual name for ingredients (sugar - not sucrose) • Approved chemical preservatives added must be listed by the common or usual name of the preservative and the function of the preservative - Can include terms such as "preservative," "to retard spoilage," "a mold inhibitor," "to help protect flavor," or "to promote color retention."

What are enzymes?

• Many uses • Papain - meat tenderizer - from papaya fruit • Bromelain - pineapple • Malt amylase - for brewing

Describe the aging portion of wine making.

• Many wines improve in quality during storage • During aging • acidity decreases • additional clarification and stabilization occur as undesirable substances are precipitated • various components of the wine form complex compounds affecting flavor and aroma • Usually aged in oak containers, allowing oxygen to enter and water and alcohol to escape

Describe how comfortable we are with food safety.

• Many years of experience (corporate and individual) • Understanding of hazards, risks, & process controls, as they relate to our food operations. • Well-developed and budgeted HACCP systems supported by QC, QA, SSOPs, cGMPs • Familiarity with concepts, regulations, & consumer acceptance of normal food risks • Validated control technologies for our common pathogens • Familiarity with agents that we typically find in foods and ag "People factor" in processing = asset + liability (but intentional)

What are some hot packaging topics right now?

• Nanomaterials • Tracking technologies • Active packaging • Enhanced mechanical and thermal properties • Antimicrobial coatings • Dirt repellant coatings • Sensor materials • Smart packages - Materials with properties that can change depending on external or internal conditions such as temperature.

Describe why we are not so comfortable with food defense.

• No or little corporate experience (maybe securing trade secrets) • New agencies involved (DHS, FBI, APHIS, FDA-OCI, USDA-OFD, etc.) • New laws, regulations, policies, and guidance documents • Little experience with "Just think like a terrorist" recommendation • Little experience with vulnerability assessments • Fewer true "experts" to turn to for guidance • No funding (or funds would come from some other company pool - hopefully not at the expense of food safety!) • Lack of knowledge of terror agents (ChemBio) and how they would respond in food / ag products (makes risk assessments difficult) • "People factor" - capability and intent assessment

List and describe examples of requirements and functions of containers.

• Non-toxic and compatible w/specific foods - high acid, high oil • Sanitary protection - microorganisms, dirt, filth • Moisture and fat protection - crackers, bread, potato chips • Gas and odor protection - coffee • Light protection - oxidation of fats and vitamins, milk • Resistance to impact - crackers, cookies, fresh produce • Transparency - for pretty products, cakes, BBQ sauce, chips • Tamper-resistant / tamper-evident - milk, water • Ease of use - squeezable bottles, condiments, drinks • Pouring features - syrups, table-top sweeteners • Re-seal features - cereals, lunch meats, coffee • Ease of disposal - recycle, biodegrade • Size, shape, weight limitations - shelves and shipping • Appearance, printability - eye catching colors, images • Low cost / reflective of product - does it suit product • Special features -- microwave browning, irradiation • Efficient shelf display and transport • Reflective of current societal culture - graphics, advertisements, health statements

Describe food additive approvals.

• Petitions must be submitted containing scientific data clearly establishing that the specific chemical is harmless in the intended food application at the intended use level • Additive must undergo at least a 2 year feeding study in 2 animal species • Burden of proof lies with the proposing company (and the expense of testing - Can take years and several millions of dollars to gain approval

List purposes of packages.

• Physical protection • Barrier protection • Containment • Information • Marketing • Security • Convenience • Portion control

What is the history of food additives?

• Prior to 1906, many abuses of chemicals in food processing - Chemicals to keep the products looking good until reaching the consumer - Chemical to "hide" the smell of spoiled products - Copper sulfate (anemetic) added to canned veggies to maintain fresh green color - Salicyclic acid, borax, formaldehyde added - Many other examples • Dr. Harvey Wiley (Chief Chemist for USDA) launched campaign to clean up these abusive acts - Dr. Wiley's Poison Squad

What is the chain of food safety in which a weak link can cause severe risk?

• Producers (pre-harvest) • Processors (post-harvest) • Distributors • Food service • Governmental regulators • Research groups • CONSUMERS!!!

What are the fundamental purposes of food packages?

• Protect and preserve the product during warehousing, distribution, retail marketing, and consumer use. • Sell the product! "... consumers are comparison shopping and scrutinizing labels, the "power of the package" to convince the shopper to buy the product is more relevant than ever."

Describe some Qualified Health Claims Subject to FDA Enformcement Discretion.

• Qualified Claims About Cancer Risk - Tomatoes and/or Tomato Sauce & Prostate, Ovarian, Gastric, and Pancreatic Cancers - Calcium and Colon/Rectal Cancer & Calcium and Recurrent Colon/ Rectal Polyps - Green Tea & Cancer - Selenium & Cancer - Antioxidant Vitamins & Cancer • Qualified Claims About Cardiovascular Disease Risk - Nuts & Heart Disease - Walnuts & Heart Disease - Omega-3 Fatty Acids & Coronary Heart Disease - B Vitamins & Vascular Disease - Monounsaturated Fatty Acids From Olive Oil and Coronary Heart Disease Qualified Claims About Cognitive Function - Phosphatidylserine & Cognitive Dysfunction and Dementia Qualified Claims About Diabetes - Chromium Picolinate & Diabetes Qualified Claims About Hypertension - Calcium & Hypertension, Pregnancy-Induced Hypertension, and Preeclampsia Qualified Claims About Neural Tube Birth Defects - 0.8 mg Folic Acid & Neural Tube Birth Defects

Describe the fermentation portion of wine making.

• Saccharomyces preferred = efficiency in converting sugar to alcohol and less sensitive to inhibiting effect of alcohol. • Produces up to 18% (by vol) alcohol --15 to 16% = usual limit. • Temp control during alcoholic fermentation is necessary to: 1) facilitate yeast growth 2) extract flavors and colors from the skins 3) permit accumulation of desirable by-products 4) prevent undue rise in temp, killing the yeast cells • Optimum temperature for growth of common wine yeasts = approx. 25 C (77 F) • Removal of undesirable microorganisms • Sulfur dioxide to the freshly crushed grapes • More toxic to undesirable microorganisms • Fermentation of normal musts usually completed in 10-30 days. In most cases, the major portion of the yeast cells will soon be found in the sediment.

Describe the different types of lids in bottles.

• Screw caps used for standard wines. • Cork closures are preferred for wines that will be aged

Describe symptoms of clostridium perfringes.

• See within 8-24 hours after ingestion • Acute abdominal pain, diarrhea • Relatively mild and self-limiting in most cases • Rarely fever or vomiting • Usually resolve in 12-24 hours

Describe food safety in the 1990s.

• Significant, publicized disease • Vast multimedia coverage • Regulatory response • Legislative response • Biotechnology issues • Consumer awareness & activism

Describe the principles of package design.

• Simplicity - Lets consumers see product with little expense. Want package to fit product well. • Attention-Getting Value - Colors, shapes, sizes, pictures. Does it provide consumer incentive to pick your brand from others? • Appropriate to Product - Moisture/gas/fat permeability; safety/size/light transmission • Describable - One consumer can describe features or product to friends. Word of mouth advertising is important. • Informative - Nutrition, handling, recipes. Coupons, barcodes, advertising, contests, warnings

List intoxicating pathogens.

• Staphylococcus aureus • Bacillus cereus • Clostridium botulinum - botulism

Describe the Nutritional, Labeling, and Education Act regulations of 1993.

• The new nutrition label required on most food packages labeled on or after May 8, 1994. ("Nutrition Facts" panel) - voluntary for raw produce and fish, and raw single ingredient meat and poultry • Gives consumers necessary nutritional information to make wise dietary decisions • Gives manufacturers incentive to improve nutritional quality of their products • Greatly limits health claims • Standardizes serving sizes based on Reference Amount Customarily Consumed (RACC); lists established by FDA • 139 FDA - Regulated food categories

Describe recalls.

• There were 456 food recalls in 2017 in the US. • A majority (approximately half) were because manufacturers had used but failed to declare some form of allergens -- ingredients such as egg, wheat, nuts or milk. • Milk ingredients were the most common culprit

What are the mandatory components of nutritional labels?

• Total calories • Calories from fat • Total fat • Saturated fat • Cholesterol • Sodium • Total carbohydrates • Dietary fiber • Sugars • Protein • Vitamins A and C • Iron Other optional nutrition information may also be detailed

Describe food safety in the 2000s.

• Trade restraints based upon food safety issues (Melamine, BSE, Hormones in beef) • National food security • Consumer activism

What is a trans fat?

• Trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Usually the hydrogen atoms at a double bond are positioned on the same side of the carbon chain. However, partial hydrogenation reconfigures some double bonds and the hydrogen atoms end up on different sides of the chain.

Important concerns regarding food safety.

• Trend to organic or natural foods (7% of 2015 recalls, of which 87% were because of bacterial pathogens) • Antibiotic resistant bacteria • New packaging & processing techniques - Minimal processing, fresh-cut produce • Longer shelf life of many products - Exports • Food imported into the US from countries with less food safety oversight • Possible use of food as a vehicle for terrorism

Describe meats labeling.

• USDA-FSIS regulated (7 CFR) • Nutrition labeling mandatory for most products except raw single- ingredient products (i.e. Chicken breasts, T-bone steak) • Info. Based on "As-packaged" rather than "as-prepared" • FSIS encourages voluntary labeling of raw products either on labels, or point of purchase info • Meat labels require prior approval by FSIS • Also, raw meats and poultry have to display safe handling instructions since 1994 • Not ready to eat products must have labels such as: - Uncooked, Ready to Cook, Cook Before Eating, Cook and Serve

Describe Toxoplasmosis.

• Usually no symptoms or mild influenza-like • Cysts deposit in brain, liver, skeletal and cardiac muscle for life • Serious in immuno-compromised • Major concern in pregnancy (trans-placental infection if mother infected during pregnancy. 70% of US women susceptible to infection during pregnancy - fetus has a 20-50% chance of becoming infected - mental retardation later in life)

Describe the juice separation portion of wine making.

• When juice of white grapes is processed or a white wine is desired, juice is usually separated from skins and seeds immediately after crushing. • Crushed grapes placed in a press. Continuous presses are practical for production of red wines (skins, seeds, and juice fermented together). • Separation of juice is simplified because fermentation makes skins less slippery, and amount of free run juice obtained is much greater than for unfermented musts.

Why are hops added to beer?

• for bitterness • balance sweetness of the malt • stabilize foam production • give beer hop aromas • stabilize microbial growth