Nutrition Chapter 12
raw fish/finfish: sushi; lightly cooked fish
-Anisakis
milk and milk products: raw or unpasteurized milk, some soft cheeses such as camembert and brie
-Listeria monocytes -Salmonella species -Camplyobacter jejuni -E. coli O157:H7 -Brucella species
poultry: chicken, turkey, duck
-Salmonella species -Camplyobacter jejuni
fresh produce: tomatoes, peppers, cantaloupes, lettuce, spinach, sprouts
-Salmonella species -E. coli O157:H7
pork: undercooked pork
-Trichinella
Food Additives Amendment
-US Congress enacted this in 1958 -declared that an ingredient that had been in use prior to 1957 was Generally Recognized as Safe (GRAS) when qualified experts generally agreed that the substance was safe for its intended use -excluded GRAS substances from being defined as food additives -these substances can be listed as ingredients without testing them for safety or getting prior approval from the FDA -the manufacturer of a new food additive must provide evidence of the substance's safety to the FDA before the additive can be used -experts consider the chemical composition and characteristics of the substance, the amount of the substance that Americans would typically ingest, and the additive's efets on the bdy
shellfish: clams
-Vibrio species -Hepatitis A virus -norovirus
Shellfish: oysters
-Vibrio vulnificus
virus
-a common source of food-borne infection -a piece of genetic material coated with protein -must invade a living cell to produce more of itself -do not secrete toxins, so do not cause food intoxication -can cause food infection
incubation period
-a length of time where pathogens grow and multiply in food or the digestive tract before they can cause illness
sterilization
-a process that destroys all microorganisms and viruses
HACCP
-a science-based, systematic approach to preventing food-borne illness by predicting which hazards are most likely to occur in a food production facility -when a hazard is identified, food manufacturers can take appropriate measures to prevent illness -a program of the FDA
flavors and spices
-add specific flavors -found in puddings, pie fillings, gelatins, cake mixes, candies, and soft drinks -examples: natural flavorints, artificial flavorings, spices
sweeteners
-add sweetness -found in processed foods, beverages, baked goods, sugar substitutes -examples: sucrose, glucose, mannitol, corn syrup, aspartame, sucralose
salt and sugar
-added to preserve foods with high water contents -draws water out of cells, including bacteria, fungi, protozoans and worms, which makes them less likely to survive in the sugary or salty foods
sources of pathogens
-air -water -soil -sewage -skin, nasal passages, large intestines -animals, including cats, dogs, reptiles, cattle, and poultry -found throughout your environment, so there are numerous ways that they can contaminate your food
fermentation
-an ancient method of food preservation that is still used to produce a variety of foods, including yogurt, wine, pickles, and sauerkraut -process involves adding certain bacteria or yeast to food -these microbes use sugars in the food to make acids and alcohol, chemicals that hinder the growth of other kinds of bacteria and yeast that can spoil food
influenza
-an infectious disease caused by specific viruses that invade the respiratory tract -characterized by coughing, fever, weakness, and body aches
vermin
-animals that often live around sewage or garbage, such as flies, cockroaches, mice, and rats -a common route for transmitting harmful microbes involves them -pick up pathogens when they crawl across filth -when they come into contact with food, they transfer the pathogens to humans -to reduce risk of food-borne illness, must keep flies, cockroaches, and other vermin away from your food
food additive
-any substance that becomes incorporated into food during production, packaging, transport, or storage -may make food easier to process, more nutritious, able to stay fresh longer, or better tasting -added to influence a food's sensory characteristics, including taste or color -can protect against the action of enzymes that can lead to undesirable changes in food's color or taste
pesticide
-any substance that people use to control or kill unwanted insects, weeds, rodents, fungi, or other organisms -several different kinds, including insecticides, rodenticides, herbicides, and fungacides -helps increase crop yields, reduce food costs, and protect the quality of many agricultural products -have beneficial and unwanted effects -help protect food and make food crops available at reasonable cost -have the potential to harm humans, animals, or the environment because they are designed to kill or otherwise negatively effect organisms
chemical contaminants
-can enter food unintentionally -toxic metals, such as lead, cadmium, and mercury, are naturally in our environment and these elements may be in our food
antioxidant additives
-can prevent oxygen from reacting with enzymes that naturally lead to undesirable changes in a food's color and taste
insecticides
-control or kill insects
protozoans
-cyrptosporidium -giardia -toxoplasma
irradiating
-destroys moth pathogens, delays sprouting (potatoes) -preserves foods by using a high amount of energy to kill pathogens -not effective against viruses -used on spices, raw meat and poultry, fresh fruits and vegetables
pathogens
-disease-causing microbes -can make food unsafe to eat -many kinds of food-borne pathogens infect the digestive tract, inflaming the tissues, and causing an "upset stomach" within a few hours after being ingested -a few types of food-born pathogens multiply in the human intestinal tract, enter the bloodstream, and cause general illness: food-borne infections
food-born illness
-disorder that is caused by consuming disease-causing agents in food or water -norovirus is the most common cause of this -typically leads to vomiting and diarrhea -can spread rapidly through human contact -common, debilitating, and sometimes life-threatening -48 million Americans become sick from various food-borne illnesses each year -128,000 require hospitalization and 3000 die -there are more than 250 food-borne illnesses -preventing such diseases is a major US public health objective
reducing risk of food-borne illness while preparing food
-do not use foods from containers that leak, bulge, or are severely dented or from jars that are cracked or have loose or bulging lids -do not use foods from containers that have damaged safety seals, because the food they contain may have been contaminated -do not taste or use food that spurts liquid or has a bad odor when the can is opened -read product labels to determine whether foods need to be refrigerated after their packages are opened -before preparing fresh produce, carefully wash the foods under running water to remove dirt and bacteria clinging to the surface -avoid eating mold y foods -when in doubt, throw the food out
color additives
-dyes, pigments, or other substances that provide color to foods, drugs, or cosmetics -examples: beta carotene in margerine, FDC Red No. 40 in cherry-flavored cough syrup
FSIS (USDA's Food Safety and Inspection Service)
-enforces food safety laws for domestic and imported meat and poultry products -staff inspect beef poultry, and other food animals for diseases before and after slaughter -agency ensures that meat and poultry processing plants meet federal standards -staff collect and analyze food samples to check for the presence of microbial and other unwanted and potentially harmful material in foods -officials can ask meat and poultry processors to recall their unsafe products if a food hazard is identified -food safety experts conduct programs to educate people about proper food handling practices
flavor enhancers
-enhance flavors already present -found in many processed foods -examples: monosodium glutamate (MSG), hydrolyzed soy protein
color additives
-enhance natural colors -provide color to colorless and "fun foods" as well as medications and cosmetics -found in processed foods, including candies, snack foods, margarine, cheese, soft drinks, and gelatin -examples: FDC Blue No. 1, FDC Red No. 40, beta-carotene, caramel color
Food Quality Protection Act of 1966
-established the safety standard of "A reasonable certainty of no harm" for pesticide residues in foods
Delaney Clause of Food Additives Amendment
-food manufacturers cannot add a new compound that causes cancer at any level of intake -does not apply to pesticide residues -remains in effect for food additives
food intoxication
-food poisoning -pathogens in food do not sicken humans directly, but these microbes contaminate food and secrete poisons (toxins) -when the contaminated food is eaten, the toxins irritate the intestinal tract and cause this
poor hygeine
-frequently transfers microbes to food -people can contaminate their hands with pathogens when they come into contact with feces -animals harbor pathogens in their feces as well as on their skin and fur -people must wash hands before preparing or eating foods
signs and symptoms of food-borne or water-borne illness
-generally involve the digestive tract -include nausea, diarrhea, and intestinal cramps
high-risk foods
-generally warm, moist, and protein-rich and have a neutral or slightly acidic pH -examples: meats, eggs, milk, and products made from milk
storage period in refrigerator (40 F)
-ground meat: 1-2 days -steaks and roasts: 3-5 days -pork chops: 3-5 days -ground pork: 1-2 days -lunch meats, open package: 3-5 days -lunch meats, unopened package: 2 weeks -fresh fish: 1-2 days -whole fresh chicken: 1-2 days -chicken parts: 1-2 days -cheese: 3-4 weeks -milk: 5 days -fresh eggs: 3-5 weeks -hard cooked eggs: 1 week
storage period in freezer (0 F)
-ground meat: 3-4 months -steaks and roasts: 4-12 months -pork chops: 4-12 months -ground pork: 3-4 months -whole chicken: 12 months -chicken parts: 9 months -cheese: not recommended
direct food additives
-help maintain safety of foods by limiting the growth of bacteria that cause food-borne illness
vaccine
-help protect against certain viruses
FDA
-helps protect food supply -regulates nearly all domestic and imported food sold in intersate commerce and enforces federal food safety laws -establishes standards for safe food manufacturing practices, such as Hazard Analysis and Critical Control Point (HACCP) programs -educates the general public about safe food handling practices -state officials work with FDA to implement national food safety standards for foods produced and sold within their state borders
Baccilus cereus (toxin)
-high risk foods: starch foods (rice, potatoes, puddings, some soups) -time of onset: 6-15 hours -typical signs and symptoms: abdominal cramps, watery diarrhea, nausea
giardia
-high-risk foods: consumption of contaminated water, including water from lakes, streams, swimming pools; high-risk groups include travelers to certain countries; hikers, and people who swim in or camp by lakes and streams -time of onset: 1-2 weeks -signs and symptoms: diarrhea, abdominal pain, weight loss
Clostridium perfringens (toxin)
-high-risk foods: cooked meat, poultry, casseroles, gravies -time of onset: 8-16 hours -signs and symptoms: watery diarrhea (may be bloody), mild abdominal cramps
Hepatitis A (HAV)
-high-risk foods: food or water that has been contaminated with HAV from feces -time of onset: 2 to 4 weeks -signs and symptoms: fever, loss of appetite, nausea, vomiting, diarrhea, muscle aches, general weakness; may have signs of liver inflammation, such as jaundice, liver enlargement, and dark-colored urine; most people recover after a few weeks, but in rare cases, the illness is deadly
norovirus
-high-risk foods: food or water that has been contaminated with infected feces; can be spread person-to-person -time of onset: 12 hours to 2 days -signs and symptoms: "explosive" vomiting; water, nonbloody diarrhea, abdominal cramps; nausea; low-grade fever (occasionally)
rotavirus
-high-risk foods: food, water, or objects that have been contaminated with infected feces -time of onset: 2 days -signs and symptoms: fever, abdominal pain, vomiting, watery diarrhea
cryptosporidium
-high-risk foods: foods prepared by people whose hands were contaminated with infected feces; fresh juices, produce, and milk -time of onset: 7-10 days -signs and symptoms: profuse, watery diarrhea; abdominal pain;fever; nausea; vomiting
Staphylococcus aureus (toxin)
-high-risk foods: meat and meat products, poultry, and eggs; foods made with eggs, such as potato, egg, macaroni, and tuna salads; custards, and cream-filled pastries; cooked foods are often contaminated as a result of improper food handling practices -time of onset: 1-7 hours -signs and symptoms: diarrhea, nausea, vomiting, abdominal cramps
Salmonella species
-high-risk foods: meat poultry, seafood, and eggs; raw seed sprouts; raw vegetables; unpasteurized juice; -time of onset: 6 hours to 3 days -signs and symptoms: nausea, vomiting, fever, headache, abdominal cramps, diarrhea; infection can be fatal in infants, older adults, and people with a weak immune system
Escherichia coli O157:H7 (toxin)
-high-risk foods: raw ground beef, raw seed sprouts, raw leafy greens, fresh fruit, raw milk, unpasteurized juices, foods contaminated with feces -time of onset: 3-4 days -signs and symptoms: intestinal cramps, bloody diarrhea, kidney failure; can be fatal
Listeria monocytogenes
-high-risk foods: raw meat and poultry, raw milk, fresh soft cheese made from raw milk, liver pate, smoked seafood, deli meats, hot dogs, raw vegetables -time of onset: few hours to 3 days; 3 months for invasive disease -signs and symptoms: fever, muscular aches, vomiting, diarrhea; in pregnant women the infection can lead to stillbirth or premature birth; can be fatal
Toxoplasma
-high-risk foods: raw or partially cooked wild game (especially bear and wild pig), clams, oysters; accidentally ingesting infected cat feces -time of onset: 5-23 days -signs and symptoms: fever, headache, muscle aches, rash; pregnant women should avoid contact with cat feces, because the parasite can infect their unborn offspring, causing eye or brain damage and even fetal death
trichinella
-high-risk foods: raw or undercooked infected meat, especially pork, bear, seal, and walrus meat -time of onset: 1 to 4 weeks -signs and symptoms: nausea; vomiting; diarrhea; fatigue; fever; abdominal discomfort; facial swelling, especially around the eyes; muscle pain; death can occur in severe cases
anisakis
-high-risk foods: raw or undercooked infected seafood -time of onset: 1 day to 2 weeks -signs and symptoms: abdominal pain, nausea, vomiting, diarrhea
Vibrio vulnificus
-high-risk foods: raw oysters, clams, crabs and other raw or under-cooked seafood; unclean water -time of onset: 12 hours to 3 weeks -signs and symptoms: fever, vomiting, diarrhea, abdominal cramps; can be fatal
Yersinia enterocolitica
-high-risk foods: raw vegetables, undercooked pork, contaminated water, unpasteurized milk, oysters -time of onset: 1 day to 2 weeks -signs and symptoms: diarrhea, high fever, abdominal pain, vomiting (in some cases)
Camplyobacter jejuni
-high-risk foods: raw, undercooked poultry; raw milk; contaminated water -time of onset: 2-5 days -signs and symptoms: diarrhea (sometimes bloody), abdominal cramping, vomiting, fever
Shingella species
-high-risk foods: unclean water; raw vegetables, herbs, and other foods that were contaminated with feces as a result of poor food handling and personal hygiene practices -time of onset: 8-50 hours -signs and symptoms: abdominal cramps, fever, diarrhea that may contain blood and mucus; can be fatal in infants, older adults, and people with a weak immune system
Clostridium botulinum (toxin)
-high-risk foods: vacuum-packed foods, improperly canned foods, low-acid foods; honey may contain spores -time of onset: 18-36 hours -signs and symptoms: vomiting, diarrhea, blurry or double vision, difficulty swallowing, muscular weakness; can be fatal
indirect additives
-includes compounds from a food's wrapper or container -can enter food as it is packaged, transported, or stored -have no purpose
gunti
-includes molds, yeast, and mushrooms -simple life forms that live on dead or decaying organic matter -certain are beneficial and edible -others are responsible for spoiling foods, causing respiratory problems or allergic reactions -toxicity of several varieties of wild mushrooms are a serious concern -not a major source of food-borne illness in the US
aseptic processing
-involves sterilizing a food and its package separately, before the food enters the package -after packaging, boxes of sterile foods and beverages can remain free of microbial growth for several years while sitting on supermarket or pantry shelves
emulsifiers
-keep oily and watery ingredients from separating -found in salad dressings, peanut butter, chocolate, and frozen desserts -examples: soy lecithin, mono- and diglycerides, polysorbates
FDA and USDA
-key federal agencies that protect consumers by regulating the country's food industry -US has one of the safest food supplies in the world due to team effort conducted by cooperating federal, state, and local agencies -other team members include the EPA, CDC, FTC, and state and local governments
canning
-kills spoilage microbes, destroys enzymes in food that result in spoilage, removes oxygen that certain microbes need to survive -used on meat, fish, poultry, fruits, vegetables, milk
smoking
-kills spoilage microbes, destroys enzymes that result in food spoilage -a kind of heating combined with salting food -used on meats and fish
maintaining proper temps of foods
-most microbes grow well when the temp of a high-risk food is between 40 and 140 degrees F "the danger zone" -food should be cooked until it reaches 165 degrees iin the microwave -beef steaks and roasts: minimum internal temp: 145 -fish: minimum internal temp: 145 -pork: minimum internal temp: 145 -ground beef, pork, lamb, and veal: minimum internal temp: 160 -egg dishes: minimum internal temp: 160 -poultry products: minimum internal temp: 165
parasite
-needs to live on or within a "host" organism to survive -often obtain their nourishment from the host's tissues -the host's health suffers as a result of a parasitic infection
contaminated food
-no longer wholesome, pure, or safe for human consumption -contamination generally occurs when something that may or may not be harmful enters food or beverages unintentionally -such contaminants include pathogens, insect parts. residues of compounds used to kill insects that destroy food crops, and metal fragments from food processing equipment
cross-contamination
-occurs when utensils and cutting boards come into contact with raw meat and are not properly washed -pathogens in one food are transferred to another food, contaminating it -if that food is eaten raw, such as carrots, it carries a high risk of food-borne illness
EPA
-oversees quality of our drinking water -staff establish safe drinking water standards and assist state officials in their efforts to monitor water quality -staff regulate toxic substances and wastes to prevent their entry into foods and the environment
high-risk vulnerable peopl
-pregnant women, very young children, older adults and persons who suffer from serious chronic illnesses or weakened immune systems
preservatives
-prevent food spoilage -found in jellies, beverages, baked goods, cured meats, cereals, snack foods -examples: ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, BHA, BHT, EDTA, sodium nitrite
aflatoxins
-produced by certain molds -substances that can cause severe illness, particularly liver damage, and even death when consumed -tree nuts, peanuts, and corn stored under warm, humid conditions can become sources of these -high rates of liver cancer are associated with high rates of aflotoxin contamination
fermenting
-produces acids and alcohol that interfere with the survival of unwanted microbes -used on alcoholic beverages, yogurt, cheeses, soy sauce
leavening agents
-promote rising of certain baked goods -found in baked goods -examples: baking soda, monocalcium phosphate, calcium carbonate
stabilizers, thickeners, binders
-provide uniform texture and improve "mouth feel" -found in frozen desserts, puddings, and sauces -examples: gelatin, pectin, guar gum, carrageenan, and whey
shelf life
-refers to the period of time that a food can be stored before it spoils -heating is one of the oldest ways to preserve foods, as it can kill or deactivate pathogens and destroys naturally occurring enzymes in foods that contribute to food spoilage
drying (dehydration)
-removes much of the moisture in food that microbes need to survive -used on fruits, herbs, meat jerkies, and seeds
nutrients
-replace nutrients lost during processing -boost levels of nutrients naturally found in food -found in flour, cereals, margarine, fruit beverages, energy bars -examples: thiamin hyrochloride, riboflavin, niacin, niacinamide, folic acid, beta-carotene, ascorbic acid
local health departments
-responsible for inspecting restaurants, grocery stores, dairy farms, and local food processing companies -restaurants are required to post their sanitation rating where customers can easily see it -can close restaurants that do not receive high enough ratings and prevent them from reopening until food safety hazards have been corrected
curing
-retards the growth of C botulinum and stabilizes the flavor of the food -additives such as sodium nitrate and nitrite are used to cure meat, fish, or poultry -used on lunch meats, and smoked fish
beef: rare hamburger
-salmonella species -E. coli O157:H7
reduce risk of food-borne illness
-select frozen foods and highly perishable foods, such as meat, poultry, or fish, last -check "best by" dates on packaged perishable foods; choose meats and other animal products with the latest dates -do not buy food in damaged containers; avoid containers that leak, bulge, or are severely dented, or jars that are cracked, or have loose or bulging lids -open egg cartons and examine eggs: do not buy cartons that have cracked eggs -purchase only pasteurized milk, cheese, and fruit and vegetable juices -pack meat, fish, and poultry in separate plastic bags, so their drippings do not contaminate each other and your other groceries -after shopping for food, take groceries home immediately -store whole eggs in their cartons, even if your refrigerator has a place for storing eggs
bacteria
-single-cell microorganisms that do not have the complex array of organelles that plant and animal cells contain -some can live without oxygen, such as in canned or vacuum-packed foods -some can transform into inactive resistant forms called spores when living conditions are less than ideal, and then revert back into the active bacterial state when the environment becomes more hospitable -many are pathogens that cause food-borne illness, including Campylobacter, Clostridium, Escherichia, Listeria, Salmonella, and Staphylococcus -some pathogenic bacteria do not cause infections when they are consumed in food but produce toxins that cause food intoxication
protozoans
-single-celled microorganisms that have a more complex cell structure than bacteria -some cause food-borne and water-borne illnesses in the US
chilling/freezing
-slows molecular movement, retarding microbial and enzymatic activity -used on most foods
pasteurization
-special heating process used by many commercial food producers to kill pathogens -most juices and milk have been pasteurized before they are marketed
emergency food plan
-store 3-day supply of food for emergency use -choose foods with long storage life, require no refrigeration, and can be eaten without cooking -ideal food storage location is a cool, dry, and dark place -store a camp stove or charcoal grill -fuel for cooking, such as charcoal -store matches -store cooking and eating utensils -store paper plates, cups, and towels
emergency food plan: water
-store at least 1 gallon of water per person per day, and have a 3 to 5 day supply of drinking water -water should be maintained in a cool place and in sturdy plastic bottles with tight-fitting lids -change stored water every 6 months -drink only bottled, boiled, or treated water until you are certain the public water supply is safe -fill a bathtub with water to use if it become necessary -make sure the seal of bottled water has not been broken
parasitic worms
-trichinella -anisakis
microbes
-used to produce hard cheeses, raised breads, and alcoholic beverages
unintentional food additives
-various industrial chemicals, pesticide residues, and mold toxins -cannot be banned by the FDA from foods -many can be carcinogenic
proper food preparation
-wash hands thoroughly with very warm, soapy water for at least 20 seconds before and after touching food -before preparing food, clean food preparation surfaces, including kitchen counters, cutting boards, dishes, knives, and other food preparation equipment with hot, soapy water -the FDA recommends cutting boards with unmarred surfaces made of easy-to clean, nonporous materials, such as plastic, marble, or glass -replace cutting boards when they have become streaked with cuts, because these grooves can be difficult to clean thoroughly and may harbor bacteria -if possible, have a cutting board reserved for meats, fish, and poultry; have a second for fruits and vegetables; have a third board for breads -sanitize food preparation surfaces and equipment that have come into contact with raw meat, fish, poultry, and eggs as soon as possible to destroy pathogens that may be present
food-borne infections
-when food-borne pathogens multiply in the human intestinal tract, enter the bloodstream, and cause general illness when they invade other tissues
eggs: salad dressings or sauces made with raw eggs, cream-filled desserts or toppings made with raw eggs
Salmonella enteritidis
