Nutrition: Ch 12 Food Safety and Food Technology

People who prepare meat should follow these basic meat safety rules:

-cook all meat and poultry at suggested temp -never defrost meat or poultry at room temp or in warm water. The warmed outside layer of raw meat fosters bacterial growth -don't cook large, thick, dense, raw meats or meatloaf in the microwave. Microwaves leave cool spots that can harbor microbes. -wash hands thoroughly after handing raw meat

For safe stuffed poultry, follow the Fight Bac core principles-clean, separate, cook, and chill. In addition:

-cook any raw meat, poultry, or shellfish before adding it to stuffing -mix wet and dry ingredients right before stuffing into the cavity and stuff loosely: cook immediately afterward in a preheated oven set no lower than 325 degrees Fahrenheit

FDA focuses on these areas of concern:

-microbial food borne illness -natural toxins in food -residues in food -nutrients in food -Intentional approved food additives -genetically engineered foods

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between

40-140 degrees Fahrenheit

Prion

A disease agent consisting of an unusually folded protein that disrupts normal cell functioning. Prions cannot be controlled or killed by cooking or disinfecting, and the disease they cause cannot be treated. Preventing is the only form of control

FDA Food Safety Modernization Act (FSMA)

A low enacted in 2016 to build a new system of domestic and international controls for the detection, prevention, and correction of microbial contamination of the US food supply

hemolytic-uremic syndrome

A set of severe, sometimes fatal, symptoms, including abnormal blood clotting with kidney failure, damage to the central nervous system, and damage to other organs. A result of infection with Shiga toxin producing E.coli and particularly likely to occur in children. Antibiotics and self-prescribed anti diarrhea medicine can make the condition worse bc they increase absorption and retention of the toxin. Severe cases require hospitalization

Stuffed poultry

A stuffed turkey or chicken raises special concerns because bacteria from the birds cavity can contaminate the stuffing. During cooking, the center of the stuffing can stay cool long enough for bacteria to multiply. Safe internal temp of 165

Hazard Analysis Critical Control Point (HACCP)

A systematic plan to identify and correct potential microbial hazards in the manufacturing distribution, and commercial use of food products.

Shiga Toxin

Any of a group of protein toxins produced as certain bacteria strains multiply. When absorbed can cause severe illness.

How outbreaks occur

Commercially prepared foods are often safe but an outbreak of illness makes the headlines because outbreaks affect many people at once. Dairy farmers rely on pasteurization. Farm workers or food handlers who are ill can easily pass pathogens to consumers through the routine handling of fruit, vegetables, or grains during and after harvest. Animal waste may be in the soil

Cook

Cook foods long enough for them to reach a safe internal temperature. If they are not it can cause illness

The ______ prohibits food manufacturers from adding a new compound to food that causes cancer

Delaney clause of the food additives amendment

Eggs

Eating undercooked eggs at home result in 30% of US salmonella infections. Bacteria from the intestinal track of hens often contaminate eggs as they are laid, and some bacteria may enter the eggs themselves.

produce safety rule

FSMA law includes the produce safety rule. a set of science based standards put forth by the FDA that minimize microbial hazards during commercial growing, harvesting, packing, and storing of fruit and vegetables intended for US consumption.

The US Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards

False, FDA

Safe Food Practices for Individuals

Food can provide ideal conditions for bacteria to multiply and to produce toxins. Bacteria particularly pathogens requires these three conditions to thrive: -nutrients -moisture -warmth 40-140 degrees Fahrenheit "When in doubt throw it out"

Which foods are most likely to cause illness?

Foods that are high in moisture and nutrients and those that are chopped or ground are especially favorable hosts. Without proper refrigeration, bacteria in these foods are likely to grow faster.

Ground meats

Ground meat or poultry is handled more than meats left whole, and grinding exposes much more surface area for bacteria to land on. Experts advice cooking these foods to the well done stage. Use a thermometer to test the internal temp before declaring they are done

STEC disease

Involves bloody diarrhea, severe intestinal cramps, and dehydration starting a few days after eating tainted meat, raw milk, or contaminated fresh raw produce. In the worst cases, hemolytic-uremic syndrome causes a dangerous failure of the kidneys and organ systems that very young, very old, or otherwise vulnerable people may not survive.

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

Irradiating

Keep clean

Keep hands and surfaces clean. Healthy skin is covered with bacteria, some of which may cause food borne illness when deposited on moist nutrient rich food and allowed to multiply. Use a nail brush to wash under nails. Microbes love to nestle down in small, damp spaces, such as the inner cells of kitchen sponges

Protein foods

Protein rich foods require special handling. When produced on an industrial scale, protein foods are often mingled together, such as tanks of raw milk, vats of raw eggs, or masses of ground meat. Mingling causes problems when a pathogen from a single source contaminates a whole batch.

Keep separate

Raw foods, especially meats, eggs, or seafood are likely to contain illness - causing bacteria. Cross contamination

Attention on E. coli

Several Strains of the E. coli bacterium produce a particularly dangerous protein known as shiga toxin, cause of a severe disease. The most nutritious strain E.coli 0157:H7, caused a widespread outbreak in 2018 when consumers are contaminated romaine lettuce, but outbreaks can also arise from other strains of Shiga toxin - producing E.coli (STEC).

Grocery safety for consumers

Shop at stores that look and smell clean. Choose the freshest foods. If the package is torn up don't get it.

Chill

Thaw frozen meats or poultry in the fridge, not at room temp. Marinate meats in the fridge. Chill prepared foods in shallow containers.

Pasteurization

The treatment of milk, juices, or eggs with heat sufficient to kill certain pathogenic (disease causing) microbes commonly transmitted through these foods; not a sterilization process. Pasteurized products retain bacteria that cause spoilage.

Pesticides help protect the food supply and keep food costs down

True

sushi or "seared" partially raw fish

a Japanese dish that consists of vinegar flavored rice, seafood, and colorful vegetables, typically wrapped in seaweed. some sushi contains raw fish; other sushi contains only cooked ingredients. a master chef cannot detect microbial dangers that may lurk within.

Centers for Disease Control and Prevention (CDC)

a branch of the US department of health and human services that is responsible for, among other things, identifying, monitoring, and reporting on food borne illnesses and outbreaks

Enviormental Protection Agency (EPA)

a federal agency that is responsible for, among other things, regulating pesticides and establishing water quality standards

biofilm

a layer of microbes mixed with sticky, protective coating of proteins and carbohydrates exuded by certain bacteria.

intoxication

a state of physical harm caused by a toxin; poisoning

sprouts

alfafa, clover, radish, and others grow in the same warm, moist, nutrient rich conditions that microbes need to thrive. a few bacteria or spores on sprout seeds can quickly bloom into widespread contamination of the sprouts; both commercial and homegrown raw sprouts pose this risk. cooking ensures that sprouts are safe to eat.

Food and Agriculture Organization (FAO)

an international agency (part of the United Nations) that has adopted standards to regulate pesticide use, among other responsibilities

World Health Organization (WHO)

an international agency concerned with promoting health and eradicating disease

botulism

an often fatal foodborne illness caused by the ingestion of foods containing a toxin produced by bacteria that grow without oxygen. Heat sensitive and can be destroyed by boiling. Quickly paralyzes muscles, making seeing, speaking, swallowing, and breathing difficult and demands immediate medical attention

pathogens

bacteria, viruses, fungi, and other microbes capable of causing illness (pathogenic)

seafood

can harbor pathogenic viruses: parasites, such as worms and flukes: and bacteria that causes illnesses ranging from stomach cramps to severe, life threatening conditions. The dangers posed by seafood are increasing. viruses that cause human diseases have been detected in some 90% of the water off the US coast and easily contaminate filter feeders (oysters and clams).

picnics and lunch bags

choose foods that are safe without refrigeration, chill lunch food bags and pack them In a thermal lunch bag with reusable ice packs, choose all aged cheeses such as cheddar and Swiss, freeze beverages, mayo is somewhat spoilage resistant because of its acidity, mayo mixed with pasta, Meats, or vegetable salads, spoils rapidly.

endemic

common or prevalent in a particular area or group of people. fresh produce, fish, shrimp, and other susceptible foods that originate in areas where food safety practices are lax and contagious diseases are endemic

food irradiation protects consumers and offers other benefits:

control of food borne illness, preservation, control of insects, delay of sprouting and ripening, sterilization

Pathogens are____

disease causing microbes

Which of the following US government agencies overseas the quality of drinking water?

environmental protection agency

honey

honey can contain dormant spores of clostridium botulinum that, when eaten, can germinate to grow and produce their deadly botulinum toxin within the human body. mature, healthy adults have their own internal defenses against this threat, but infants under one year of age should never be fed honey

food borne illness (food poisoning)

illness transmitted to human beings through food or water, caused by an infection agent (food borne infection) or a poisonous substance arising from microbial toxins, poisonous chemicals, or other harmful substances (food intoxication)

unpasteurized juices

juice producers mingle fruit from many different trees and orchards, and any bacteria introduced into a batch of juice can multiply rapidly in a sugary fluid. labels of unpasteurized juice must have a warning. people with weak immune systems should never be given raw or unpasteurized juice products.

Take-out foods and leftovers

microbes on serving utensils and in the air can quickly contaminate freshly cooked foods; for safety, refrigerate them promptly and reheat them to steaming hot (165°F) before eating. discard any portion held at room temperature for longer than 2 hours from the time it was served at the table until you place it in your fridge.

imported foods

nearly three quarters of the fruit and vegetables and 97% of the fish and seafood consumed in the United States are imported from other countries. this poses an enormous food safety challenge. cooked, frozen, irradiated, or canned imported foods and foods from developed areas with effective food safety policies are generally safe.

enterotoxins

poisons that act of mucous membranes, such as those of the digestive tract

neurotoxins

poisons that act on the cells of the nervous system

Which of the following food often is a source of food-borne pathogens?

potato salad, unpasteurized milk, egg custard

ultra high temperature

shelf stable milk, often sold in boxes, is sterilized by an ultra high temperature treatment and needs no refrigeration. a process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing.

Irradiation (pasteurization)

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

raw produce

the dietary guidelines urge people to eat enough fruit and vegetables, but if consumed raw, they must takes steps to avoid food borne illness. scallions, lettuce, tomato, melons, berries, herbs, salad spinach grow close to the ground so they are vulnerable to bacterial contamination from the soil, animal waste runoff, and manure fertilizers. contamination often arises when growers and producers make sanitation mistakes.

U.S. Department of Agriculture (USDA)

the federal agency responsible for enforcing standards for the wholesomeness and quality of meat, poultry, and eggs produced in the US, conducting nutrition research, and educating the public about nutrition

Outbreak

two or more cases of a disease arising from an identical organism acquired from a common food source within a limited time frame.

anaerobic

without oxygen

microbes

a shortened name for microorganism's, minute organisms too small to observe without a microscope, including bacteria, viruses, and others

aflatoxin

a toxin from a mold that grows on corn, grains, peanuts, and tree nuts stored in warm, humid conditions; a cause of liver cancer prevalent in tropical developing nations (to prevent it, discard shriveled, discolored, or moldy foods)

Bovine Spongiform Encephalopathy (BSE)

an often fatal illness of the nerves and brain observed in cattle and wild game, and in people who consume affected meats. Also called mad cow disease.

microbes and food safety

food borne illnesses, caused by disease-causing microbes(pathogens), pose real threats to health and life, and some kinds increasingly do not respond to standard antibiotic drug therapy. mild food borne illnesses can be lethal for someone who is malnourished or ill, has a compromised immune system, lives in an institution, has liver or stomach illnesses, or is pregnant, very old, or very young

how do microbes in food cause illness in the body?

microorganism's can cause food borne illness either by infection or by intoxication. infectious agents such as salmonella bacteria or hepatitis viruses, infect the tissues of the human body and multiply there, causing illness. some bacteria produce enterotoxins or neurotoxins, poisonous chemicals that they release as they multiply. these toxins are absorbed into the tissues and cause various kind of harm, ranging from mild stomach pain and headache to paralysis and death.

Food and Drug Administration (FDA)

the federal agency responsible for ensuring the safety and wholesomeness of all dietary supplements and foods processed and sold in interstate and international commerce except for some aspects of meat, poultry, and eggs (which are under the use of the USDA), setting standards for food composition and product labeling, and issuing recalls when problems arise

Cause of food intoxication

the most common cause of food intoxication is the Staphylococcus aureus bacterium. but the most infamous is Clostridium botulinum, an organism that produces a toxin so deadly that an amount as tiny as a single grain of salt can kill several people within an hour. Clostridium botulinum grows in anaerobic conditions such as those found in canned foods, home fermented foods, and homemade garlic or herb infused oils stored at room temp

country of origin label (COOL)

the required label stating the country of origination of certain imported fish and shellfish, certain other perishable foods, certain nuts, peanuts, and ginseng. meats and poultry are no longer subject to COOL labeling

raw milk products

unpasteurized raw milk and raw milk products cause the majority of dairy related illness outbreaks. the bacterial count of raw milk are unpredictable and even organic raw milk from a trusted dairy can cause severe illness. even in pasteurized milk, a few bacteria may survive, so milk must be refrigerated to hold bacterial growth to a minimum.