chp 13

Foods that are irradiated must bear

"radura" logo along with approved phrasing on the package

FACT

Bacteria can multiply and thrive in an environment with adequate nutrients, moisture, a low level of acidity, the correct temperature, and time

Combat cross-contamination

Cross-contamination is the transfer of pathogens from a food, utensil, and/or hands to another food

Refrigerators should be set at below 40°F and freezers should be set at below 0°F

Even when stored properly, foods shouldn't remain in the refrigerator more than a few day

Some people are at a higher risk for foodborne illness

1. individuals that are immunocompromised, such as older adults and children 2. are pregnant or have diabetes, cancer, HIV, or AIDS 3. avoid foods such as sashimi and types of sushi made with raw fish

Viruses

1. viruses must have a living "host," such as a plant or an animal, to survive. 2. A virus can cause your cells' genetic materials to start producing more viruses.

Irradiation

Ionizing radiation applied to food to kill microorganisms and other pests. Ionizing radiation disrupts the internal molecular workings of cells, killing them.

To prevent cross contamination

Keep raw meat, poultry, fish separate from other foods during preparation, storage, and transport

The most common type of virus that causes foodborne illness is the

Norovirus -Gastroenteritis, or stomach flu, is caused by norovirus. -Hepatitis A is another foodborne virus

The FDA and USDA have adopted a food safety program called Hazard Analysis and Critical Control Points (HACCP)

used to identify and control foodborne hazards that may occur in all stages of the food production process

Food additives

used to increase product shelf life, enrich nutrient content, and improve flavor and texture in food

Botulism can still result from improperly canned foods because

the bacterium Clostridium botulinum can survive environments without air and create spores that are not destroyed at normal cooking temperature

Preservatives prevent spoilage and increase shelf life

the most common antimicrobial preservatives are salt and sugar

Bioterrorism

the use of a biological or chemical agent to threaten, coerce, injure, and/or kill individuals

Product dating can help you determine peak quality

-Closed (or "coded") dating refers to packing numbers and is used by manufacturers to track inventory -Open dating is a calendar date used on the packaging of perishable produce

Parasites

-Parasites are microscopic animals that take their nourishment from host -Parasites can be found in food and water and are often transmitted through the fecal-to-oral route

Food manufacturers use preservation techniques to destroy contamination

-Pasteurization -Canning

Foodborne illnesses are often caused by pathogens

-Pathogens are disease-causing microbes such as viruses, bacteria, and parasites -Pathogens can be found in the stool or droppings of infected animals and/or human

toxins in other foods

-Potatoes that have been exposed to light and turned green contain increased amounts of solanine that can cause fever, diarrhea, paralysis, and shock. -Wild lima beans and cassava contain cyanogenic glycosides, which can be converted to cyanide. -Other foods, such as certain wild mushrooms, are poisonous even in trace amounts

prions

Rare deadly infectious protein particles that do not have a genome

The most common bacteria that cause foodborne illness

Campylobacter ,E. coli ,and Salmonella

A rare nerve disease called Guillain-Barré syndrome can develop after contracting a

Campylobacter infection

Ruminant animals such as cattle and sheep that may be infected by BSE may not be imported into the United State

Cattle can become infected by consuming feed that is contaminated with BSE

Cook foods thoroughly

Color not reliable indicator: measure internal temperature

Chill foods at a low enough temperature

Foodborne bacteria multiply most rapidly in temperatures between 40°F and 140°F, the "danger zone.

Have all been approved for irradiation in the United States

Fruits and vegetables; herbs and spices; fresh meat, pork, and poultry; wheat flour; white potatoes; molluscan shellfish; alfalfa sprouts; and shell

Clean your hands and produce

In order to clean your hands thoroughly, use hot soapy water and rub your hands together for at least 20 second

Modified Atmosphere Packaging (MAP)

Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way.

Bacteria

Pathogenic bacteria can cause illness by invading the intestinal wall and multiplying, producing infection via a toxin that is absorbed in blood, and by invading deeper body tissue

Several government agencies police the food supply

The Food Safety Initiative (FSI) was started in 1997 and coordinates the activities of various government agencies that work together to safeguard food

Toxins occur naturally

Toxins occur in nature to help a plant or an animal fend off predators or capture food

Sulfites

a group of antioxidants used to inhibit microbial growth and prevent foods from turning brown.

FoodNet

actively monitors specific foodborne illnesses when they arise in the United States

Nitrites and nitrates

are salts that are added to foods to prevent microbial growth and are used in cured meat

contaminated foods that contain bacterial pathogens may look and smell fine

bacteria that cause food spoilage are not the same as those that cause foodborne illness, but spoiled food should still be avoided

The bacterium Listeria monocytogene

can multiply at refrigerator temperature; Pregnant women are especially at risk, and Listeria can reach her fetus, leading to severe problem

the Fight BAC

clean, separate, cook, chill

Marine toxins occur naturally

contaminate some fish -Scombrotoxic fish poisoning is a condition caused by consuming spoiled fin-fish that contain large amounts of histamine

PulseNet

detecting foodborne diseases using DNA fingerprinting to pinpoint common sources and potential connections.

Bovine Spongiform Encephalopathy (BSE)

disease of cattle ("mad cow disease") that can be transmitted to humans, causing Creutzfeldt-Jakob disease

The farm-to-table continuum illustrates

how farmers, food manufacturers, transporters of food, retailers, and the consumer can help ensure safety of the food supply

Canning

is the process of heating foods to kill bacteria and packing the foods in airtight containers.

Pasteurization

is the process of heating liquids or food at a high temperature to destroy foodborne pathogens

When people are infected by these pathogens,

it is known as fecal-to-oral transmission

chemical agents and toxins can also cause illness

naturally occurring toxins, as well as antibiotics and pesticides that are intentionally added to foods, can cause foodborne illness

High Pressure Processing (HPP)

pasteurize foods by exposing the items to pulses of high pressure, which destroys the microorganisms that are present

contamination is sometimes due to pollution

polychlorinated biphenyls (PCBs) are chemicals that occur in the food supply due to industrial pollution and may be carcinogenic in humans