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