Nutr: L05: Chapter 14 - Introduction to Food Safety

Listeria monocytogenes

(bacterium) It causes a disease called listeriosis that can bring about fever, headache, nausea, and vomiting. Listeria monocytogenes mostly affects pregnant women, newborns, older adults, and people with cancer and compromised immune systems.

Food irradiation is

(the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.

Mercury poisoning symptoms

*minamata disease* vision impairment, disturbances in sensations (numbness in the foot/hand or mouth), lack of coordination of movements, impairment of speech, hearing, walking; muscle weakness, skin rashes, memory loss, mental disturbance

benefits of food processing

-longer shelf life than raw foods -protects the health of the consumer and allows for easier shipment and the marketing of foods by corporations.

foods approved for irradiation in the United States

1. Beef and Pork 2. Crustaceans (e.g., lobster, shrimp, and crab) 3. Fresh Fruits and Vegetables 4. Lettuce and Spinach 5. Poultry 6. Seeds for Sprouting (e.g., for alfalfa sprouts) 7. Shell Eggs 8. Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops) 9. Spices and Seasonings

WHY IRRADIATE FOOD?

1. Prevention of Foodborne Illness 2. Preservation 3. Control of Insects 4. decreases the need for other pest-control practices 5. Delay of Sprouting and Ripening 6. Sterilization (can then be stored for years without refrigeration)

# of different foodborne diseases

250

food additive: caffeine

Acts as a stimulant

food additive: beta-carotene

Adds artificial coloring to food

the danger zone

Between 41°F and 135°F* bacteria grow rapidly

food additive: polysorbates

Blends oil and water and keep them from separating

food additive: MSG

Enhances flavor in a variety of foods

food additive: pectin

Gives candies and jams a gel-like texture

effects of PCB

Health effects include complications in physical and neurological development in children, and this compound is potentially a carcinogen. PCB contamination also can affect the immune, reproductive, nervous, and endocrine systems.

one of the more well-known food-contaminating viruses

Hepatitis A

food additive: citric acid

Increases tartness to prevent food from becoming rancid

food additive: modified food starch

Keeps ingredients from separating and prevents lumps

can cause mercury poisoning, which leads to developmental problems in children, as well as autoimmune effects.

Methyl mercury

FOOD INTOXICATION

Other kinds of foodborne illness caused by natural toxins or harmful chemicals. contributors to episodes of acute gastroenteritis and other kinds of foodborne illness Like pathogens, toxins and chemicals can be introduced to food during cultivation, harvesting, processing, or distribution.

sources of foodborne illness

Raw foods, such as seafood, produce, and meats, can all be contaminated during harvest (or slaughter for meats), processing, packaging, or during distribution, though meat and poultry are the most common source of foodborne illness. contaminated water

Food additives are introduced in the processing stage for a variety of reasons.

Some control acidity and alkalinity, while others enhance the color or flavor of food. Some additives stabilize food and keep it from breaking down, while others add body or texture. Many are used to prevent foodborne illness

Hepatitus A

Sources include raw shellfish from polluted water and food handled by an infected person. This virus can go undetected for weeks and, on average, symptoms do not appear until about one month after exposure. At first, symptoms include malaise, loss of appetite, nausea, vomiting, and fever. Three to ten days later, additional symptoms can manifest, including jaundice and darkened urine. Severe cases of a hepatitis A can result in liver damage and death.

food additive: gelatin

Stabilizes, thickens, or texturizes food

In order to reproduce within the food, microorganisms require the following

Temperature: Between 41°F and 135°F*, which is called the danger zone, bacteria grow rapidly. Time: More than two hours in the danger zone.

In order to reproduce within the food, microorganisms require the following:

Temperature: Between 41°F and 135°F*, which is called the danger zone, bacteria grow rapidly. Time: More than two hours in the danger zone. Water: High moisture content is helpful. Fresh fruits and vegetables have the highest moisture content. Oxygen: Most microorganisms need oxygen to grow and multiply, but a few are anaerobic and do not. Acidity and pH Level: Foods that have a low level of acidity (or a high pH level) provide an ideal environment since most microorganisms grow best around pH 7.0 and not many will grow below pH 4.0. Examples of higher pH foods include egg, meat, seafood, milk, and corn. Examples of low pH foods include citrus fruits, sauerkraut, tomatoes, and pineapples. Nutrient Content: Microorganisms need protein, starch, sugars, fats, and other compounds to grow. Typically high-protein foods are better for bacterial growth.

HOW WILL I KNOW IF MY FOOD HAS BEEN IRRADIATED

The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement "Treated with radiation" or "Treated by irradiation" on the food label.

food additive: dextrin

Thickens gravies, sauces, and baking mixes

foodbourne illness: Who is most at risk?

Young children, elderly people, and pregnant women all have a higher chance of becoming very sick after consuming contaminated food. Other high-risk groups include people with compromised immune systems due to HIV/AIDS, immunosuppressive medications (such as after an organ transplant), and long-term steroid use for asthma or arthritis, diabetics, cancer patients, people who have liver disease, and people who have stomach problems as a result of low stomach acid or previous stomach surgery

drawbacks of food processing

`- can reduce the nutritional content of raw ingredients -additives that are included during processing (i.e. high fructose corn syrup)

Salmonella can spread to humans via

a variety of different animal-origin foods, including meats, poultry, eggs, dairy products, and seafood.

To protect the public and their workers, most farmers now rely on

alternatives to synthetic pesticide use

ultra-processed food intake has been associated with

an increased risk for obesity and cardiovascular disease.

Viruses

another type of pathogen that can lead to food infections they are less predominant than bacteria.

one of the most common agents of food infection

bacteria

The bacterium Clostridium botulinum causes

botulism Sources include improperly canned foods, lunch meats, and garlic. An infected person may experience symptoms within four to thirty-six hours after eating. Symptoms could include nerve dysfunction, such as double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system. Botulism can also be fatal.

pesticides can cause ______ and effect whom most?

cancer. Infants and young children are more susceptible to the hazards of pesticides than adults. In addition, using synthetic pesticides, herbicides, and fertilizers contributes to soil and water pollution and can be hazardous to farmworkers

Microbes, such as bacteria

cause food infections

toxins, such as the kind produced by molds

cause intoxications

The parasite Toxoplasma gondii

causes the infection toxoplasmosis,

Vibrio vulnificus belongs to the same family as the bacteria which cause

cholera. This food contaminant can result in Vibrio infection. Symptoms can begin anywhere from six hours to a few days after consumption and include chills, fever, nausea, and vomiting. This disease is very dangerous and can result in fatalities, especially in people with underlying health problems.

Foodborne illness aka "food poisoning"

common public health problem that can result from exposure to a pathogen or a toxin via food or beverages

Pesticides are important in food production to

control diseases, insects, and other pests. They protect crops and ensure a large yield.

alternatives to synthetic pesticide use

crop rotation, natural pesticides, and planting nonfood crops nearby to lure pests away and reduce their use of pesticides. Organic foods are grown or produced without synthetic pesticides or fertilizer, and all growers and processors must be certified by the US Department of Agriculture (USDA).

Fish that swim in _______-polluted waters can contain significant amounts of this pollutant, which causes cancer.

dioxin

chemical compounds created in industrial processes, such as manufacturing and bleaching pulp and paper

dioxins

Ultra-processed foods tend to be

energy-dense, high in added sugar, sodium, fats, and low in fiber.

Consumers also should take measures to protect their health, including

following the rules for four key steps: clean, separate, cook, and chill.

Microbes, such as bacteria, cause

food infections

Majority foodborne diseases are

food infections, which means they are caused from food contaminated by microorganisms, such as bacteria, by microscopic animals called parasites, or by viruses.

A number of government agencies work to regulate

food, manage outbreaks, and inform the public about foodborne illness and food safety.

Food Preservation guards against

foodborne illnesses, and also protects the flavor, color, moisture content, or nutritive value of food.

There are different ways in which food can be processed

from a one-off product, such as a wedding cake, to a mass-produced product, such as a line of cupcakes packaged and sold in stores

Symptoms: However the illness occurs, the microbe or toxin enters the body through the

gastrointestinal tract, and as a result, common symptoms include diarrhea, nausea, and abdominal pain. Additional symptoms may include vomiting, dehydration, lightheadedness, and rapid heartbeat. More severe complications can include a high fever, diarrhea that lasts more than three days, prolonged vomiting, bloody stools, and signs of shock.

Viruses differ from bacteria in that they cannot

grow and reproduce in foods

viruses that cause human diseases can only reproduce inside

human cells

pathogens

include bacteria and viruses causes: typhoid fever, tuberculosis, and cholera

Foodborne illnesses are either

infectious and toxic in nature

toxins, such as the kind produced by molds, cause

intoxications.

in individuals with weakened immune systems, Salmonella can

invade the bloodstream and lead to life-threatening complications, such as a high fever and severe diarrhea

Giardia lamblia

is another parasite that is found in contaminated drinking water. In addition, it lives in the intestinal tracts of animals and can wash into surface water and reservoirs, similar to Cryptosporidium. Giardia causes giardiasis, with symptoms that include abdominal cramping and diarrhea within one to three days. Although most people recover within one to two weeks, the disease can lead to a chronic condition, especially in people with compromised immune systems.

Salmonella

is found in the intestines of birds, reptiles, and mammals.

One of the biggest misconceptions about foodborne illness is that

it is always triggered by the last meal that a person ate. It may take several days or more before the onset of symptoms.

Exposure to cadmium can cause

kidney damage

A common metal contaminant is

lead

can be present in drinking water, soil, and air

lead

toxoplasmosis

leading cause of death attributed to foodborne illness in the United States. Sources include raw or undercooked meat and unwashed fruits and vegetables. Handling the feces of a cat with an acute infection can also lead to the disease.

Microbes

live, die, and reproduce, and like all living creatures, they depend on certain conditions to survive and thrive.

Cryptosporidium

lives in the intestines of infected animals. Another common source is drinking water when heavy rains wash animal wastes into reservoirs. One major problem with this pathogen is that it is extremely resistant to disinfection with chlorine. Cryptosporidium causes the disease cryptosporidiosis, with symptoms that begin one to twelve days after exposure and include watery stools, loss of appetite, vomiting, a low-grade fever, abdominal cramps, and diarrhea. For HIV/AIDS patients and others with weakened immune systems, the disease can be severe and sometimes can lead to death.

FOOD IRRADIATION does not

make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.

PCBs, or polychlorinated biphenyls, are

man-made organic compounds that consist of carbon, hydrogen, and chlorine. banned in 1979

Food-contaminating parasitic protozoa are

microscopic organisms that may be spread in food and water.

Anisakis

microscopic worms that invade the stomach or the intestines. Sources of this parasite include raw fish. This parasite can result in the Anisakis infection, with symptoms that begin within a day or less and include abdominal pain, which can be severe.

Foodborne illness can range from

mild stomach upset to severe symptoms, or even fatalities.

poor handling and preparation of food, along with improper cooking or storage can

multiply bacteria and cause illness In addition, bacteria can multiply quickly when cooked food is left out at room temperature for more than a few hours

the food label of a processed product will list

natural or synthetic substances that are food additives

mercury, which is sometimes found in fish, can cause

neurological damage in infants and children

The most common form of contamination from handled foods

norovirus also known as the Norwalk-like virus, or the calicivirus. Sources include raw shellfish from polluted water, salads, sandwiches, and other ready-to-eat foods handled by an infected person. The norovirus causes gastroenteritis and within one to three days it leads to symptoms, such as nausea, vomiting, diarrhea, stomach pain, headache, and a low-grade fever.

Foodborne illness is caused by

pathogens, such as bacteria and viruses, toxins, such as those produced by molds and poisonous mushrooms, and chemical contaminants, such as pesticide residues and pollutants.

another kind of chemical contaminant that can make food harmful.

pollutants

Chemical runoff from factories can

pollute food products and drinking water.

synthetic pesticides can leave behind residues, particularly on

produce, that can be harmful to human health.

The food infection by Escherichia coli is found in

raw or undercooked meat, raw vegetables, unpasteurized milk, minimally processed ciders and juices, and contaminated drinking water. Symptoms can occur a few days after eating and include watery and bloody diarrhea, severe stomach cramps, and dehydration. More severe complications may include colitis, neurological symptoms, stroke, and hemolytic uremic syndrome. In young children, an E. coli infection can cause kidney failure and death.

The Food and Drug Administration (FDA) is responsible for

regulating the sources of radiation that are used to irradiate food.

irradiation is not a

replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed

If you develop a foodborne illness, you should

rest and drink plenty of fluids. Avoid antidiarrheal medications, because they could slow the elimination of the contaminant.

Like pasteurizing milk and canning fruits and vegetables, irradiation can make food...

safer for the consumer.

most common food infection caused by bacteria

salmonella

the diseases salmonella causes

salmonellosis - typically brings about fever, diarrhea, and abdominal cramps within twelve to seventy-two hours after eating illness lasts four to seven days, and most people recover without treatment

Shigella causes the food infection:

shigellosis Sources include undercooked liquid or moist food that has been handled by an infected person. The onset of symptoms occurs one to seven days after eating and can include stomach cramps, diarrhea, fever, and vomiting. Another common symptom is blood, pus, or mucus in stool. Once a person has had shigellosis, the individual is not likely to get infected with that specific type again for at least several years. However, they can still become infected with other types of Shigella.

Bacteria are

single-celled microorganisms that are too small to be seen with the human eye.

Annually, one out of _____ Americans becomes sick after consuming contaminated foods or beverages.

six

The bacterium Listeria monocytogenes is found in

soft cheeses, unpasteurized milk, meat, and seafood.

Staphylococcus aureus causes

staphylococcal food poisoning Food workers who carry this kind of bacteria and handle food without washing their hands can cause contamination Other sources include meat and poultry, egg products, cream-filled pastries, tuna, potato, and macaroni salad, and foods left unrefrigerated for long periods of time. Symptoms can begin thirty minutes to eight hours after eating and include diarrhea, vomiting, nausea, stomach pain, and cramps. This food infection usually lasts no longer than one day.

Campylobacter jejuni causes

the disease campylobacteriosis It is the most commonly identified bacterial cause of diarrhea worldwide. Consuming undercooked chicken, or food contaminated with the juices of raw chicken, is the most frequent source of this infection. Other sources include raw meat and unpasteurized milk. Within two to five days after consumption, symptoms can begin and include diarrhea, stomach cramps, fever, and bloody stools. The duration of this disease is about seven to ten days.

Methyl mercury occurs naturally in

the environment and is also produced by human activities.

Freezing and refrigeration slow or stop

the growth of bacteria, but does not destroy the bacteria completely. The microbes can reactivate when the food is taken out and thawed.

Food processing includes

the methods and techniques used to transform raw ingredients into packaged food.

No one is immune from consuming contaminated food, but, whether you become seriously ill depends on

the microorganism, the amount you have consumed, and your overall health. In addition, some groups have a higher risk than others for developing severe complications to foodborne disease.

Food irradiation improves

the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.

Lead exposure most often affects

who can suffer from physical and mental developmental delays as a result.