Ch. 13 Community Food Supply and Health

Adults who swallow Botulinum spores are....

Almost NEVER affected

"100% Organic"

An Organic Term - Means that the food is made with 100% Organic Ingredients

"Organic"

An Organic Term - Means that the food is made with 95% Organic Ingredients

Organic Farming and Animals

Animals that produce meat, poultry, eggs, and dairy products do NOT take antibiotics or growth hormone

Home-canned foods should be....

BOILED for 10 min. BEFORE they are eaten

Staphylococcal - Carrier Foods - Prevention

Carrier Foods: - Salads (Especially those containing Mayonnaise) - Ham, Egg, Tuna, Chicken, Potato - Desserts (Eg. Cream-filled pastries, Chocolate Eclairs) - Milk and Dairy Products - Eggs - Casseroles Prevention: - Wash hand and under fingernails VIGOROUSLY with soap and water before preparing food - do NOT prepare food if you have a Nose, Eye, Hand. or Wrist Infection

Who regulates ALL health claims?

FDA (Food and Drug Administration) AND USDA (U.S. Department of Agriculture)

What is the PRIMARY governing body of the American food supply EXCEPT!!! for Meat and Poultry

Food And Drug Administration (FDA)

Most cases of botulism come from?

Foods that are NOT PROPERLY CANNED at home

Nutrition Fact Label - Has?

Has: - Reference values called "Percent Daily Values" (%DV) - The %DV is based on a 2,000 kcal/day diet (Which is appropriate for most Women and Teenage Girls) **The label also contains a footnote showing a %DV for a 2,500 kcal/diet (Which meets the needs of most Men and Teenage Boys)**

Pts who survive Botulism may....

Have fatigue and Shortness of breath for years

Benefits of Organic Farming

Helps Protect: - Air - Soil - Water - Food From potentially Toxic chemicals and Water Pollutants - Conserves Natural resources by Recycling natural materials

Organophosphate Effects

In Children: - Impaired Intelligence - Delays in learning rates - Decreased physical coordination - ADHD **Children Exposed to EVEN LOW LEVELS of OPs in the womb are more likely to develop ADHD years later**

What is the Most common form of botulism?

Infant Botulism

What does "Made with Organic Ingredients" Mean?

It means that a food has a MINIMUM of 70% Organic Ingredients - There are strict restriction on the remaining 30% INCLUDING no GMO's

The FDA Guidelines indicate that ANY health claim on a food Label MUST.......

Must be supported by substantial SCIENTIFIC EVIDENCE

.Nutritional Fact Label - Reasoning? - Order?

Reasoning: - Used to help consumers determine how a food fits into a health diet Order: 1. Total Fat 2 Sat. Fat 3. Trans Fat 4. Cholesterol 5. Sodium 6. Total Carbohydrate 7. Dietary Fiber 8. Vitamins A and C 9. Calcium and Iron **ALL MUST BE LISTED AS %DV**

E. Coli O157:H7 - S/S - Recovery

Symptoms - Water and/or blood diarrhea - Abdominal Pain and cramps - Nausea, vomiting - Fever Most People recover in a week

Who monitors and investigate cases of FOOD-BORNE ILLNESS?????

The Centers for Disease Control and PRevention (CDC)

Who regulates the use of PESTICIDES and other chemicals AND ensures the safety of public DRINKING WATER

The Environmental Protection Agency (EPA)

Who mandates the Nutrition Facts Label?

The Food and Drug Administration - They do this under the Nutrition Labeling and Education Act

Who Governs the safety of Seafood and Other Fisheries

The National Marine Fisheries Service (Kinda obvious, I mean it's in the name ¯\_(ツ)_/¯)

As Botulism Progresses....

The pt experiences PARALYSIS FROM TOP TO BOTTOM - Starting with the eyes, and face and moving to the throat, chest, and extremities There is NO FEVER and the pt has CLEAR SENSES and mental status **When PARALYSIS reaches the DIAPHRAGM, DEATH from the inability to breathe results UNLESS the pt is ventilated

When Infants swallow Botulinum spores...

The spores can germinate in their immature GI tracts and BEGIN producing botulinum toxin

Dirty Dozen for 2017

These are the foods with the HIGHEST Pesticide Loads 1. Strawberries 2. Apples 3. Nectarines 4. Peaches 5. Celery 6. Grapes 7. Tomatoes 8. Potatoes 9. Sweet Bell Peppers 10.Cherries 11. Spinach 12. Pears

E. Coli O157:H7 - Treatment

Treatment - Fluids and Rest - SOME may develop a life-threatening form of kidney failure called "Hemolytic Uremic Syndrome (HUS)"

Organophosphates (OPs)

Type of Pesticide - Used on some Fruits and Vegetables to Kill INSECTS - Is Neurotoxic - An Organic Diet Decreases EXPOSURE to OPs **After just 5 days of eating an organic diet, OP levels are UNDETECTABLE in Children's urine**

Who is responsible for the food safety of BOTH Domestic and Imported Meat and Poultry

U.S. Dept of Agriculture (USDA)

What type of Health Claims are strictly regulated and by who?

What: - Health claims that link nutrients or Food groups with a RISK for Disease Who: - Food and Drug Administration (FDA)

Clostridium Botulinum

(C. Botulinum) - Is the MOST DEADLY toxin in the world - Lethal dose is 0.0000007 mg per kg body weight (Amount is invisible to the naked eye) - Is extremely rare and dangerous that each case is considered a Public health emergency - C. Botulinum are Anaerobic. They thrive in air-free cans C. Botulinum Spores are found in: Soil Dust Water Honey

Staphylococcal - Time - S/S

- Appears suddenly: 1 - 6 hrs after ingestion - Lasts 2 days or less S/S - Severe Abdominal Cramps - Nausea - Vomiting - Diarrhea - Loss of Appetite

Food Additives - Definition - Purpose? - Use?

- Are chemicals that are Intentionally added to foods - The MAIN purpose of food additives is to PREVENT spoilage and EXTEND shelf life Used to: - Enrich foods with added nutrients - Produce uniform qualities (Eg. Color, Flavor, and Texture) - Control Acidity or Alkalinity to improve flavor

Botulism Treatment

- Botulinum Antitoxin BLOCKS the action of TOXIN circulating in the blood

Botulism

- Botulism Poisoning is caued by the TOXIN of a bacterium called "Clostridium Botulinum"

Prevention of Botulism

- Botulism Toxin is DESTROYED by high temperatures - Botulism spores are NOT destroyed by boiling - AVOID perforated Cans

Food Sanitation Rules

- Clean - Separate - Cook - Chill

Symptoms of Infant Botulism

- Constipation (Often the 1st sign) - Floppy Head Movements - Weak Cry - Drooping Eyelids - Difficulty sucking or feeding - Paralysis

Salmonella - Contaminated Foods

- Contaminated Foods are usually of ANIMAL ORIGIN (Eg. Beef, Poultry, Fish, Milk, or Eggs) - ANY food, including vegetables, MAY be contaminated **Thorough COOKING kill Salmonella** - Food may be CONTAMINATED by the hands of an infected food handler who DID NOT wash hands with soap after using the bathroom - Salmonella is also found in the FECES of some Pets (Eg. Turtles, Lizards, Snakes, Chicks and young birds) **Always wash hands immediately after handling a REPTILE or a BIRD, even if the animal is healthy**

Salmonella - Treatment

- Drink Fluids 8 - 10 glasses of clear liquids DAILY (WATER IS BEST) ** Drink at least 1 cup of liquid for every loose stool** - Eat some salty foods (Eg. Soup, Pretzels) - Eat some High-Potassium Foods (Eg. Bananas, Diluted juice or sports drinks that have potassium) - IV Fluids if Diarrhea is severe **Antibiotics are of NO benefit in uncomplicated cases**

Botulism General Symptoms

- Dysphagia - Slurred Speech - Blurred or Double Vision - Drooping Eyelids - Dyspnea - Paralysis

Escherichia Coli

- E. Coli is a very common bacterium - Non-pathogenic strains of E. coli Normally live in the intestines of humans and animals **SOME strains of E. coli are Pathogenic** - E. Coli O157:H7 is the MOST notorious strain of Pathogenic E. Coli

Food-Borne Illness

- Generally result from the INGESTION of bacteria, viruses, or parasites -Most food borne illnesses are caused by bacteria - Groups with the HIGHEST risk: Young Children Pregnant Women Elderly People with Compromised Immune Systems

Botulism - Carrier Foods

- Home- Canned Greens - Home- Canned Corn - Home- Canned Asparagus - Home- Canned Beets - Home- Canned Carrot Juice

Staphylococcal Food Poisoning - Definition - Cause?

- IS THE MOST COMMON form of bacterial food poisoning in the US - Is caused by eating food contaminated with a TOXIN produced BY Staphylococcus Aureus Bacteria - The MOST COMMON way for food to be CONTAMINATED with staphylococcus Aureus (S. Aureus) is when a food handler CONTAMINATES food products that are SERVED or STORED at ROOM TEMPERATURE - S. Aureus is commonly found on the Skin and Hair, as well as in the noses and throats of people - S. Aureus is even more COMMON among those with skin, eye, nose, or throat infections

Salmonella

- Is ONE of the MOST COMMON types of food poisoning - Occurs when a person consumes food or water that contains Salmonella Enteritidis bacteria - Salmonella Lives in the intestinal tract of humans and animals, INCLUDING birds - People USUALLY get salmonella when they EAT foods contaminated with ANIMAL FECES (These foods usually look and smell normal)

Listeriosis

- Is caused by the Listeria Monocytogenes Bacteria **Pregnant women are TEN times more likely than other people to GET Listeria** - Pregnant women typically experience fever and flu-like symptoms, Eg. Fatigue, Muscle aches - This disease can affect: Older adults Newborns People with weakened immune systems - Pts may have Fever, Muscle Aches, Stiff neck, And Convulsions

Organic Farmers are required by the National Organic Standards to:

- Minimize Soil Erosion - Implement Crop Rotations - Provide for the Humane general Welfare of Farm Animals

Infections (Listeriosis) during pregnancy can lead to...

- Miscarriage - Stillbirth - Premature delivery

Organic produce is grown without the use of ?

- Pesticides - Synthetic Fertilizers - Sewage Sludge - Genetically Modified Organisms (GMOs) - Ionizing Radiation

E. Coli O157:H7

- Produces the Shiga Toxin - This toxin causes SEVERE damage to the Intestinal Tract lining - ANYONE can be infected, but those more prone to attacks are Very young children (Under 5 years) The Very old Those with Compromised Immune Systems

USDA Organic Seal - Requirements to use?

- Products MUST contain at least 95% ORGANIC ingredients to use the USDA seal - Operators are inspected ANNUALLY, and random checks assure standards are being met

E. Coli O157:H7 - Carrier Foods

- Raw or Undercooked Hamburger - Unpasteurized Milk - Fresh Produce (Eg. Spinach and Lettuce)

Chill: Refrigerate Promptly

- Refrigerate foods that tend to spoil more QUICKLY (Fruit, Vegetables, Milk, Eggs, Meat,) Within 2 hours - Thaw or Marinate foods in the refrigerator, Under cold water, OR in the microwave **NEVER THAW OR MARINATE On the counter OR in the kitchen sink**

Staphylococcal - Treatment

- Replace Fluids and Electrolytes - Antibiotics are NOT useful (The toxin is NOT affected by Antibiotics - The pt is NOT contagious - Stay with your normal diet as much as possible - AVOID foods high in fat and sugar **Also avoid spicy foods, alcohol, and coffee for 2 days AFTER all symptoms have disappeared**

Listeriosis - Carrier Foods

- Soft Cheese - Poultry - Seafood - Raw Milk

Salmonella - S/S

- Symptoms appear 8 - 48 hrs after ingestion - Lasts 5 - 7 Days S/S - Diarrhea - Abdominal Pain and Cramps - Fever

Staphylococcal - Toxin - Storage

- The Toxins are RESISTANT to heat and CANNOT be destroyed by COOKING - Food MUST be kept at the correct temp. to PREVENT the bacteria from multiplying **If S. Aureus begins to multiply and produce the Enterotoxin, IT IS TOO LATE** - If food is stored LONGER than 2 hour: KEEP HOT FOODS HOT (140 or higher F) KEEP COLD FOODS COLD (40 F or less)

Pesticides - Use? - Risk?

- They are toxic and used to kill living organism (Insects, plants, and fungi) - Many Pesticides pose health risks to people such as Cancer and Neurotoxicity - Fetuses and Young Children have Special Risks when exposed to insecticides called Organophosphates (OPs)

Commercially Canned Foods

- They use processes that kill C. Botulinum Spores **Do NOT give honey to infants under 1 year because it can contain C. Botulinum Spores**

Separate: Don't Cross Contaminate

- Use separate cutting boards, plates, and utensils for Raw products AND for: Raw meat Poultry Seafood Eggs - Keep Meat, Poultry, Seafood, and Eggs SEPARATE from all other foods while you're Shopping - Keep Meat, Poultry, Seafood, and Eggs SEPARATE from ALL other foods in the Refrigerator

Most significant improvements in _________ and ______________ occur over the first _____ weeks

- Ventilatory and Upper airway muscle strength - First 12 Weeks

Clean: Wash Hands and Surfaces Often

- Wash Hands FOR 20 seconds with soap and running water - Clean Utensils with Hot soapy water - Clean Surfaces and cutting boards with a bleach solution - Wash Fruits and vegetables but NOT Meat, Poultry, and Eggs

C. Botulinum Toxin

- the Toxin inhibits Acetylcholine (ACh) release and CAUSES FLACCID PARALYSIS

C. Botulinum Bacteria can be found .....

...Inside homes on floors, carpet, and countertops even AFTER cleaning

Health Claims Approved by the FDA

1. Low Sodium and the Prevention of Hypertension 2. Low Dietary Fat and a Reduced Risk of Cancer 3. Low Dietary Cholesterol and Sat fat and a Decreased risk of Coronary Artery Disease (CAD) 4. Fiber-Containing Grain Product, Fruits, and Vegetables and a Reduced risk of cancer 5. Grain Products and Fruits and vegetables that contain fiber, especially SOLUBLE FIBER, and the prevention of CAD 6. Fruits and Vegetables that are rich in vitamins A or C and a lowered risk of Cancer 7. Folate and the prevention of Neural Tube defects 8. Soy protein and a reduced risk of CAD

Types of Food Additives (7) - Name - Definition - Example

1. Preservatives - Prevents Spoilage from Bacteria and Fungi (Eg. Ascorbic Acid, Sodium Benzoate) 2. Sweeteners - Add sweetness with OR without extra calories (Eg. Sucros, High fructose corn syrup, Sorbitol) 3. Color Additives - Enhances colors that occur naturally, provides color to colorless and "Fun" foods (Eg. FD&C blue Nos 1 and 2, FD&C Green No. 3) 4. Flavor Enhancers - Enhances flavor ALREADY present in foods (Eg. Monosodium Glutamate (MSG) 5. Emulsifiers - Allow Smooth mixing of ingredients (Eg. Soy Lecithin) 6. Thickeners - Produce Uniform Texture (Eg. Xanthan Gum) 7. pH Control Agents - Control Acidity and Alkalinity (Eg. Ammonium Hydroxide, Lactic Acid)

Cook: Cook to the Right Temperature

145 F - For Beef, Pork, Fin Fish 160 F - For Ground Meats 165 F - For Poultry Use a food Thermometer Eggs should be Cooked UNTIL the yolk and white are firm During Meal times, WHILE food is being served, Keep the food HOT (140 F or Above)

"Light or Life" (3)

A Health Food Claim - Means that a food: has: 1. ONE-THIRD fewer calories than the Original Version of the product 2. 50% less FAT than the Original Version of the product 3. 50% Less SODIUM than the Original Version of the product

"High"

A Health Food Claim - Means that the food 20% or more of the DV (Daily Value) per serving in a particular nutrition

"Low-Cholesterol"

A Health Food Claim - Means that the food has Less than 20 mg of Cholesterol OR LESS per serving

"Fat-Free"

A Health Food Claim - Means that the food item has LESS THAN 0.5g of fat per serving