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Food and Drug Administration

FDA

If a food is contaminated with pathogenic (can cause disease) bacteria, there will be always be visible damage on the food.

false

Bacteria need a good source of

protein and other nutrients, pH >4.6, high water activity and temperatures between 40-140F for growth. Many foods meet this criteria, so it is important to handle food properly to reduce the growth of bacteria

Physical hazards include any

unwanted materials in the food as a result of harvesting or processing. Good manufacturing practices reduce the occurrence of physical hazards in foods.

Food safety is of

utmost importance to the food industry, although consumers often take food safety for granted. In addition, the food industry works with several governmental agencies, including FDA, USDA and CDC to ensure the food supply is safe.

Viruses, molds, yeasts and parasites are

among the other biological hazards in foods. Safe food handling practices are important to prevent potential diseases from these organisms.

Foodborne illnesses may result from

the consumption of contaminated animal and plant foods. The foods that are most susceptible are those foods that require refrigeration and have a water activity >0.85 and a pH >4.6.

Which of the following is not an acceptable practice for reducing the risk of microbial growth and foodborne illness?

Letting cooked foods cool to room temperature before placing in the refrigerator

United States Department of Agriculture

USDA

Bacteria

-Primary microorganism in foodborne disease -Bacteria need the following for growth --protein (nutrients) --High moisture (Aw > 0.85) --pH >4.6 --Oxygen (if aerobic) --Temperature - ---Temperature Danger Zone: 40 to 140°F (4-60°C)

Center for Disease Control and Prevention

CDC

Food Safety Advice

Clean: wash hands and surfaces often -wash hands before and after handling food -wash dishes, cutting boards and utensils with hot soapy water Separate: don't cross contaminate -Separate raw meat, poultry, seafood and eggs from fresh produce -Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs Cook: cook to proper temperatures -Use a thermometer to cook meat, poultry and egg products to the proper temperature Chill: refrigerate promptly -Refrigerate raw and cooked foods promptly -Never defrost food at room temperature

Viruses

Do not multiply, but remain in food to cause illness -Hepatitis A virus --Become infected 15-50 days following ingestion Possible sources - -Raw shellfish from polluted water -Fruits and vegetable irrigated with contaminated water -Poor personal hygiene - feces (or urine) of infected persons Precautions - -FDA regulates water beds from which shell fish is harvested -Good personal hygiene --Good Manufacturing Practices (GMP) --Good Agricultural Practices (GAP)

Chemical Hazards

Dosages or levels of specific chemicals reach toxic levels -Naturallly occurring toxins --Present in plant foods --Toxins inactivated by toxic compounds -Mycotoxins - --Present in moldy foods -Intentionally added chemicals --safe at recommended levels --Can be toxic if recommended levels exceed --Hazards may be accidental e.g. excessive additives -Unintentionally added chemicals - most do not adversely affect food safety --Agricultural chemicals --Chemicals formed during processing --Chemicals that migrate into food from processing equipment or packaging materials

Types of Foodborne Illnesses

Foodborne infection - -microorganisms grow in intestinal tract and cause illness -Salmonella sp., Listeria -Hepatitis A Foodborne intoxication - -toxins produced by microorganisms cause illness -Staphylococcus, C. botulinum, Bacillus cereus Toxin-mediated infection -Living microorganisms produce toxins in intestine to cause illness -Clostridium perfringens

Responsibility for Food Safety

Government - USDA & FDA -Regulate food supply -Education and research Food Indsutry -HACCP -Testing of ingredients and products Consumers -Ultimately responsible - safe handling and preparation of food

Throughout the food industry,

HACCP (Hazard Analysis and Critical Control Point) plans ensure the safety of the food supply. HAACP is a Preventive system of food safety required for use by food processors to reduce biological, chemical and physical hazards in foods.

Which of the following statements is true regarding HACCP?

Has been widely adapted throughout the food industry to ensure the safety of food for the consumer

HACCP

Hazard Analysis and Critical Control Point -preventive system of food safety required for use by food processors to reduce biological, chemical and physical hazards in foods -Adapted throughout the food industry to ensure food safety -Principles of HACCP --Conduct a hazard analysis --Identifying critical control points (CCP) --Establish critical limit for each CCP --Establish CCP monitoring requirements --Establish corrective actions --Establish procedures to validate HACCP plan --Establish record keeping procedure

Food Safety

Important Issue for - -government agencies --FDA, USDA, CDC -food processors -consumers FDA Rank of food safety concerns -Foodborne illness -nutritional adequacy of foods -environmental contaminants -Naturally occurring toxicants -pesticide residues -Food additives

Foodborne Illness

Major food safety concern Due to consumption of -Contaminated food -Foodborne Illnesses - result from improper --Food Production, processing, handling, preparation and storage Causes of foodborne illness -Biological, chemical, and physical hazards

Fungi

Molds -Multicellular fungus reproduces by spore formation -Food spoilage - green, black, and white fuzzy growth -Some toxins produced by molds can cause long-term illness like liver cancer --Aflatoxins - contaminant in grains Yeasts -Unicellular fungus that grows by budding -Food spoilage - pink patches on moist cheeses or cloudy liquid in condiment jars -Not known to cause illness

Biological Hazards

Source - Microorganisms -bacteria, viruses, fungi, parasites -Food contamination --Causes foodborne illness --Evidence of contamination sometimes can't be visible -Food spoilage --Generally does not cause illness Potentially Hazardous Food - greatest risk for growth of microorganisms- -high water activity (>0.85) -pH > 4.6 -Foods requiring refigeration

Parasites

Tiny organisms that depend on living host for nourishment and viability Trichinella spiralis -Undercooked pork products - cook to 155F -Trichinosis --Nausea, vomiting, abdominal pain, muscle stiffness Anisakis (diseases anisakiasis) -Found in raw or undercooked seafood from unapproved sources -Can be killed by freezing

The following conditions are suitable for growth of bacteria:

aw > 0.85; pH > 4.5; temperatures between 40 and 140F

The microorganisms that are of greatest concern with respect to foodborne illnesses are ________.

bacteria

Chemical hazards include any

chemical constituent that becomes a part of the food and could contribute to toxicity. These compounds may be added to the food during processing, from the processing equipment or natural toxins.

Which of the hazards related to food safety are the HACCP plans designed to prevent?

chemical, physical and biological hazards

A food contaminated with a natural toxin would be considered a ________ hazard, while a food containing insects and bits of glass would be considered a __________ hazard.

chemical; physial

Identify the food that is least likely to be a source of bacterial growth resulting in foodborne illness.

dried aples

The major food safety concern for consumers is ___________.

foodborne illness

Physical Hazards

foreign objects found in food that are unwanted by consumer -Due to harvesting or other manufacturing step -glass, wood, metal, plastic, stones, insects -intrinsic to the food e.g. bones in fish, eggshells Good Agricultural and Good Manufacturing Practices -Metal detectors, X-ray units - inspection of finished food products -No jewelry in production areas, no gum chewing, cover hair

Clean, Separate, Cook, Chill are

good handling guidelines to prevent foodborne illnesses.

Foodborne illnesses are the

highest ranked food safety concern by the FDA

Biological hazards include

microorganisms, such as bacteria, yeast, fungi and parasites. Of these, bacteria are the major contributors to foodborne illnesses, which include foodborne infections, foodborne intoxications and toxin-mediated infections.

Meat, poultry, eggs and milk are all examples of __________.

potentially hazardous foods

The government, food industry, and

the consumer all play an important role in ensuring the safety of our foods.