Ch. 17 Safety of Our Food Supply SB

What factors in foods increase its chance of having microorganisms capable of causing a foodborne illness?

Slightly acidic Moist Rich in protein

Which of the following describe bacteria?

Some can live without oxygen Single-cell microorganisms May form spores

True or false: Food additives are used to disguise (i.e., hide) changes in color, smell, or appearance that occur when a food spoils.

false

During a trip to the grocery store, select frozen and perishable foods...

last (Frozen and perishable foods, such as meat, poultry, and fish, should be selected last to limit the length of time these foods are held in the danger zone)

What are some examples of environmental and other contaminants that may be found in our food supply?

lead, cadmium, mercury Although tocopherols, such as vitamin E, may be added to our foods, they are not considered contaminants.

Please pair each term with its correct description.

virus=A piece of genetic material surrounded by a coat of protein that does not move, grow, or metabolize by itself. bacteria=A single-celled microorganism that is carried by water, animals, or people and can survive living on almost any surface.

An estimated 70% of cases of foodborne illness are either undiagnosed or misdiagnosed because they are caused by ______, which are difficult to detect.

viruses (no way to test for these pathogens, in food at least)

The general term for any substance added to foods, either intentionally or incidentally, is food

additive

To prevent foodborne illness, thoroughly wash your hands for at least ______ with hot, soapy water prior to food preparation.

20 seconds

agroterrorism

Agroterrorism is the deliberate introduction of harmful agents, biological and otherwise, into the food supply chain with the intent of causing actual or perceived damage. The potential target areas for agroterrorism are typically farm animals and livestock, plant crops, and the food processing, distribution, and retailing system. In response to acts of terrorism in 2001, the U.S. Congress passed the Public Health Security and Bioterrorism Preparedness and Response Act (Bioterrorism Act). The Food Safety Modernization Act (FSMA) followed in 2011, giving the FDA increased power to monitor and control food in the United States. Although the United States has not been the victim of an agroterrorism attack, there remain potential vulnerabilities within our agricultural and food processing systems. The goals of the Bioterrorism Act and FSMA include the establishment of a process for regulators, scientists, and public health officials to improve the defensive position of the agriculture industry and to reduce the threat of agroterrorism.

Which statement is true about bacteria?

Bacteria are present in our bodies and in our environment, food, and water. Bacteria are single-cell organisms found in the food we eat, the water we drink, and the air we breathe. Many types of bacteria cause foodborne illness, including Bacillus, Campylobacter, Clostridium, Escherichia, Listeria, Vibrio, Salmonella, and Staphylococcus (Table 17-3). Bacteria are everywhere: each teaspoon of soil contains about 2 billion bacteria. Luckily, only a small number of all bacteria types pose a threat.

bacterial causes of foodborne illness: campylobacter jujuni

Campylobacter jejuni I. Rozenbaum/F. Cirou/Photo Alto Onset: 2 to 5 days Symptoms: Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody Duration: 2 to 10 days Sources: Raw and undercooked poultry, unpasteurized milk, contaminated water In March 2015, raw milk produced in San Benito County, California, tested positive for Campylobacter and was implicated in illnesses in six northern California residents diagnosed with campylobacteriosis. Estimated 1.3 million infections/year; produces a toxin that destroys intestinal mucosal surfaces; can cause Guillain-Barré syndrome, a rare neurological disorder that causes paralysis

WHO'S GOLD RULES FOR SAFE FOOD PREPARATION:

Choose foods processed for safety. Cook food thoroughly. Eat cooked foods immediately. Store cooked foods carefully. Reheat cooked foods thoroughly. Avoid contact between raw and cooked foods. Wash hands repeatedly. Keep all kitchen surfaces meticulously clean. Protect foods from insects, rodents, and other animals. Use pure water

preservatives define

Compounds that extend the shelf life of foods by inhibiting microbial growth or minimizing the destructive effect of oxygen and metals.

cooking food suggestions

Cook food thoroughly and use a bimetallic thermometer to check for doneness, especially for fresh beef and fish (145°F [63°C]), pork (145°F [63°C]), and poultry (165°F [74°C]). Minimal internal temperatures for doneness are shown in Figure 17-8. Eggs should be cooked until the yolk and white are hard. The FDA does not recommend that eggs be prepared sunny-side up. Alfalfa sprouts and other types of sprouts should be cooked until they are steaming. Cooking is by far the most reliable way to destroy foodborne viruses and bacteria, such as norovirus and toxic strains of E. coli. Freezing only temporarily halts viral and bacterial growth. A general precaution is to not eat raw animal products. As noted, many restaurants now include an advisory on menus stating that an increased risk of foodborne illness is associated with eating undercooked eggs. As long as restaurants provide this warning on their menus, however, they are allowed to cook eggs to any temperature requested by the consumer. The FDA warns us not to consume homemade ice cream, eggnog, and mayonnaise if made with unpasteurized, raw eggs because of the risk of Salmonella foodborne illness. The pasteurization of eggs or egg products kills Salmonella bacteria. Consuming raw seafood, especially oysters, also poses a risk of foodborne illness. Properly cooked seafood should flake easily and/or be opaque or dull and firm. If it is translucent or shiny, it is not done. Cook stuffing separately from poultry (or stuff immediately before cooking, and then transfer the stuffing to a clean bowl immediately after cooking). Make sure the stuffing reaches 165°F (74°C). Salmonella is the major concern with poultry. Once a food is cooked, consume it right away, or cool it to 40°F (4°C) within 2 hours. If it is not to be eaten immediately, in hot weather (80°F and above) make sure that this cooling is done within 1 hour. Do this by separating the food into as many shallow pans as needed to provide a large surface area for cooling. Be careful not to recontaminate cooked food by contact with raw meat or juices from hands, cutting boards, or other dirty utensils. Serve meat, poultry, and fish on a clean plate—never the same plate used to hold the raw product. For example, when grilling hamburgers, do not put cooked items on the same plate used to carry the raw product out to the grill. For outdoor cooking, cook food completely at the picnic site, with no partial cooking in advance.

to reduce the risk of bacteria surviving during microwave cooking:

Cover food with glass or ceramic when possible to decrease evaporation and heat the surface. Stir and rotate food at least once or twice for even cooking. Then, allow microwaved food to stand, covered, after heating is completed to help cook the exterior and equalize the temperature throughout. Use the oven temperature probe or a meat thermometer to check that food is done. Insert it at several spots. If thawing meat in the microwave, use the oven's defrost setting. Ice crystals in frozen foods are not heated well by the microwave oven and can create cold spots, which later cook more slowly.

What are some foods that are most susceptible to rapid growth of microorganisms?

Dairy products Eggs Meat (NOT veggie oils or read to eat breakfast cereals) Microorganisms are able to grow rapidly in foods that are: generally moist. rich in protein. have a neutral or slightly acidic pH.

True or false: Food additives are used to disguise (i.e., hide) changes in color, smell, or appearance that occur when a food spoils.

FALSE Food additives may help to prevent or slow down spoilage, but they cannot be used to make unwholesome foods appear wholesome. Most additives are used to reduce food spoilage. Common food additives serve the general function of preservatives, which can extend the shelf life of some foods. For example, antioxidants (e.g., vitamin E and sulfites) prevent discoloration caused by exposure to oxygen and enzymes. Antimicrobial additives (e.g., potassium sorbate) retard the growth of microbes in food products. Table 17-6 describes common food additives in detail. Sugar, salt, corn syrup, and citric acid constitute 98% of all additives (by weight) used in food processing.

What is the name of the list developed by the U.S. Congress because it believed manufacturers did not need to prove the safety of substances that had been used for a long time and were generally recognized as safe

GRAS The Federal Food, Drug, and Cosmetic Act requires that any substance that is intentionally added to food is subject to review and approval by the FDA before it is used. Substances are exempted from review if they are generally recognized by qualified experts as having been adequately shown to be safe under the conditions of its intended use. In 1958, all food additives used in the United States and considered safe at that time were put on a generally recognized as safe (GRAS) list. The U.S. Congress established the GRAS list because it believed manufacturers did not need to prove the safety of substances that had been used for a long time and were already generally recognized as safe.

storing and reheating cooked food suggestions

Keep foods out of the danger zone (see Fig. 17-4) by keeping hot foods hot and cold foods cold. Hold food below 40°F (4°C) or above 140°F (60°C). Foodborne microorganisms thrive in more moderate temperatures (60°F to 110°F [16°C to 43°C]). Some microorganisms can even grow in the refrigerator. Store dry food at 60°F to 70°F (16°C to 21°C). Page 605 Reheat leftovers to 165°F (74°C); reheat gravy to a rolling boil to kill Clostridium perfringens bacteria, which may be present. Merely reheating to a good eating temperature is not sufficient to kill harmful bacteria. Store peeled or cut-up produce, such as melon balls, in the refrigerator. Keep leftovers in the refrigerator only for the recommended length of time (Fig. 17-9). Make sure the refrigerator stays below 40°F (4°C). Either use a refrigerator thermometer or keep it as cold as possible without freezing milk and lettuce. When the power goes out, keep the freezer and refrigerator doors closed as much as possible. Food can stay cold in an unopened refrigerator for about 4 hours; after 4 hours without power, discard perishable foods such as milk, meat, leftovers, and deli meats. Unopened freezers will keep food frozen for 2 days if full and 1 day if half full. Meat, poultry, and seafood can be refrozen if the freezer has not risen above 40°F.

What are some strategies used to prevent foodborne illness when purchasing food at the grocery store?

Observe "best by" and expiration dates printed on food packaging. Purchase only the amount of produce needed for a week's time. Select meat, fish, and poultry at the end (rather than the beginning) of the shopping trip. Pack fresh produce separately from raw meats and poultry to prevent cross-contamination. When shopping, select frozen foods and perishable foods such as meat, poultry, or fish last. Always place fresh meat, poultry, and fish in separate plastic bags, so that drippings do not contaminate other foods in the shopping cart. Do not let groceries sit in a warm car; this allows bacteria to grow. Also consider using recyclable insulated grocery bags to transport your cold items. Get the perishable foods such as meat, eggs, and dairy products home quickly and promptly refrigerate or freeze them. Do not buy or use food from damaged containers that leak, bulge, or are severely dented, or from jars that are cracked or have loose or bulging lids. Do not taste or use food that has a foul odor or spurts liquid when the can is opened; the deadly Clostridium botulinum toxin may be present. Purchase only the amount of produce needed for a week's time. The longer you keep fruits and vegetables, the more time is available for bacteria to grow. When purchasing precut produce or bagged salad greens, avoid those that look slimy, discolored, or dry; these are signs of improper holding temperatures. Observe sell-by and expiration dates on food labels, and do not buy products that are near or past these dates. Purchase only pasteurized milk and cheese (check the label). This is especially important for pregnant women because highly toxic bacteria and viruses that can harm the fetus thrive in unpasteurized milk.

bacterial causes of foodborne illness: staphylococcus aureus

Onset: 1 to 6 hours Symptoms: Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present. Duration: 24 to 48 hours Sources: Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries In June 2015, 86 children were sickened and 30 were hospitalized as a result of S. aureus toxin found in several food products served at Sunnyside Child Care Centers in Montgomery, Alabama.Estimated 241,148 cases per year; bacteria live on skin and within nasal passages of up to 25% of people; can be passed to foods; multiplies rapidly when contaminated foods are held for extended time at room temperature; illness caused by a heat-resistant toxin that cannot be destroyed by cooking

bacterial causes of foodborne illness: vibrio parahaemolyticus

Onset: 1 to 7 days Symptoms: Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever Duration: 2 to 5 days Sources: Undercooked or raw seafood, such as shellfish In 2018, a multistate outbreak of Vibrio parahaemolyticus affected 26 individuals from 7 states and the District of Columbia. The source was linked to eating fresh crab meat imported from Venezuela.Estimated 100 cases/year; found in coastal waters; more infections in summer; those with impaired immune systems and liver disease at higher risk of infection; fatality rate of 50% with bloodstream infection

bacterial causes of foodborne illness: Escherichia coli (O157:H7, O104:H4, and other strains)

Onset: 1 to 8 days Symptoms: Severe (often bloody) diarrhea, abdominal pain, and vomiting. Usually little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure. Duration: 5 to 10 days Sources: Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water In 2018, a multi-state outbreak of E. coli O157:H7 infections occurred among 210 people from 36 states. Romaine lettuce from the Yuma growing region was the likely source of this outbreak that resulted in 96 people hospitalized, including 27 people who developed kidney failure. Five deaths were reported. In 2015, a meal item or ingredient served at Chipotle Mexican Grill restaurants in nine states was the likely source of an outbreak of E. coli O157:H7. Of the 53 people infected, 20 were hospitalized. Leading cause of bloody diarrhea in the United States; estimated 95,000 illnesses/year; lives in the intestine of healthy cattle; cattle and cattle manure are chief sources; illness caused by the powerful Shiga toxin made by the bacteria (so called because toxin is virtually identical to that produced by Shigella dysenteria toxin); petting zoos, lakes, and swimming pools can contain pathogenic E. coli.

bacterial causes of foodborne illness: clostridium botulinum

Onset: 12 to 72 hours Symptoms: Vomiting, diarrhea, blurred vision, double vision, difficulty swallowing, muscle weakness; can result in respiratory failure and death Duration: Variable, days to weeks Sources: Improperly canned foods, especially home-canned vegetables, fermented fish, improperly stored baked potatoes In April 2015, the largest botulism outbreak in the U.S. in nearly 40 years occurred among 77 persons who ate a church potluck meal in Ohio. Consumption of homemade potato salad prepared with improperly home-canned potatoes was implicated. Of the 29 patients, 25 received botulinum antitoxin, 11 required breathing tubes, and one patient died of respiratory failure shortly after arriving at the hospital.6Estimated 205 cases/year; caused by a neurotoxin; grows only in the absence of air in nonacidic foods; incorrect home canning causes most botulism, but in 2007 commercially canned chili sauce caused an outbreak; honey can contain botulism spores and should not be given to infants younger than 1 year of age

bacterial causes of foodborne illness: shigella species

Onset: 4 to 7 days Symptoms: Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus. Duration: 24 to 48 hours Sources: Raw produce, contaminated drinking water, uncooked foods, other foods contaminated by infected food handlers with poor hygiene In August 2018 an outbreak of shigellosis occurred at a wedding in Oregon. Contaminated asparagus was the likely source, with 112 people sickened and 10 hospitalized. In 2015, 190 people developed shigellosis after eating at a restaurant in San Jose, California. At least 11 of the Shigella victims were treated in hospital intensive-care units.

bacteria causes of foodborne illness: yersinia enterocolitica

Onset: 4 to 7 days Symptoms: Fever, abdominal pain, and diarrhea (often bloody) Duration: Lasts 1-3 weeks or longer Sources: Raw or undercooked pork, particularly pork intestines (chitterlings); tofu; water; unpasteurized milk In 2011, an outbreak of Y. enterocolitica was associated with drinking milk or eating ice cream made by a dairy in Pennsylvania. Sixteen individuals were affected. Y. enterocolitica was found in an unopened container and was isolated from homemade yogurt made from the dairy's milk.Estimated 117,000 illnesses, 640 hospitalizations, and 35 deaths in the U.S. per year. Children under 5 years at greater risk; bacteria live mainly in pigs but can be found in other animals.

bacterial causes of foodborne illness: salmonella species

Onset: 6 to 48 hours Symptoms: Diarrhea, fever, abdominal cramps, vomiting; can be fatal in infants, the elderly, and those with impaired immune systems Duration: 4 to 7 days Sources: Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables In 2018, 420 individuals across 16 states were infected with Salmonella newport infections linked to ground beef packaged in Arizona. More than 90 were hospitalized. In 2015, 838 people from 38 states were infected with strains of Salmonella poona. The outbreak was linked to cucumbers imported from Mexico and resulted in 165 hospitalizations and four deaths.Estimated 1.2 million infections per year; bacteria live in the intestines of animals and humans; food is contaminated by infected water and feces; three strains of Salmonella account for almost 50% of cases; S. enteritidis infects the ovaries of healthy hens and contaminates eggs; almost 20% of cases are from eating undercooked eggs or egg-containing dishes; reptiles, such as turtles, also spread the disease.

bacterial causes of foodborne illness: clostridium perfringens

Onset: 8 to 16 hours Symptoms: Intense abdominal cramps, watery diarrhea; can be more serious in elderly or ill persons Duration: Usually 24 hours Sources: Meats, poultry, gravy, dried or precooked foods, and/or improperly stored foods In 2010, 42 residents and 12 staff members at a Louisiana state psychiatric hospital experienced vomiting, abdominal cramps, and diarrhea. Three patients died within 24 hours. Chicken that was cooked about 24 hours before serving and not cooled properly was associated with the illness. C. perfringens enterotoxin was detected in the chickenEstimated 1 million cases/year; anaerobic bacteria widespread in soil and water; multiplies rapidly in prepared foods, such as meats, casseroles, and gravies, held for extended time at room temperature

bacterial causes of foodborne illness: listeria monocytogenes

Onset: 9 to 48 hrs for gastrointestinal symptoms, 2 to 6 weeks for invasive disease Symptoms: Fever, muscle aches, and nausea or diarrhea. During pregnancy, women may have mild flu-like illness, and infection can lead to preterm delivery or stillbirth. Duration: Variable, days to weeks Sources: Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats In 2016, packaged salads produced at a Dole® facility in Ohio were linked to one death in Michigan and 12 people were hospitalized in six states. In 2015, Blue Bell Creameries® products were implicated in an outbreak of listeriosis in 10 people from four states. All 10 victims were hospitalized. Five of the people contracted listeriosis while hospitalized for unrelated problems. While in the hospital, all had consumed milkshakes made with Blue Bell ice cream. Three of these people died as a result of being infected by Listeria. In 2011, 147 persons in 28 states were infected with Listeria from cantaloupes. Most of those affected were older than 60 years; 143 were hospitalized, and 33 died.Estimated 1600 cases with 260 fatalities per year; widespread in soil and water and can be carried in healthy animals; grows at refrigeration temperatures; about one-third of cases occur during pregnancy; high-risk persons should avoid uncooked deli meats, soft cheeses (e.g., feta, Brie, and Camembert), blue-veined cheeses, Mexican-style cheeses (e.g., queso blanco made from unpasteurized milk), refrigerated meat spreads or pâtés, uncooked refrigerated smoked fish.

What are some strategies used to prevent foodborne illness when purchasing frozen or perishable foods?

Pack perishable foods such as meats and fresh produce in separate plastic bags. Frozen and perishable foods should be selected last.

What are some benefits of food additives?

Prevent spoilage Improve texture or mouth feel Improve flavor *Pesticides may deter rodents and other pests, but pesticides are not food additives. common types: acidic or alkaline agents, nonnutritive sweeteners (Moderate use considered safe (except for use of aspartame by people with the disease phenylketouria (PKU)), anticaking and free-flow agents (no known health risks when used properly), antimicrobial agents such as salt and sodium benzoate (Salt increases the risk of developing hypertension, especially in sodium-sensitive individuals. No known health risks from other agents when used properly), antioxidants such as BHA, BHT, it E, it C, and sulfites (Approximately 10% of people have a sulfite intolerance. Symptoms include difficulty breathing, wheezing, hives, diarrhea, abdominal pain, cramps, and dizziness. Sulfites are used as preservatives in some foods and beverages), color additives (Tartrazine (Yellow Dye No. 5) can cause allergic symptoms such as hives and nasal discharge, especially in people allergic to aspirin. FDA requires all forms of synthetic colors used in a food to be listed on its label), curing and pickling agents such as salt, nitrates, and nitrites (Salt increases the risk of developing hypertension, especially in sodium-sensitive individuals. Nitrate and nitrite consumption has been associated with synthesis of nitrosamines. Some nitrosamines are known carcinogens. The American Cancer Society and other organizations recommend avoiding processed meats to lower cancer risk based on evidence that regular consumption of processed meats increases colorectal cancer risk), emulsifiers (no known health risks when used properly), fat replacements such as maltodextrins, emulsifiers, fiber, modified food startch, and engineered fats (Generally no known health risks when used properly. Possible loss of fat-soluble vitamins, and GI distress if used in excess), flavor and flavoring agents such as natural and artificial flavors, sugar, and corn syrup (Sugar and corn syrup can increase risk for dental caries. Generally no known health risks for flavoring agents when used properly. Possible weight gain and its comorbid conditions from excess calories), favor enhancers such as MSG and salt (Some people (especially infants) are sensitive to the glutamate in MSG and after exposure experience flushing, chest pain, facial pressure, dizziness, sweating, rapid heart rate, nausea, vomiting, increase in blood pressure, and headache. Affected individuals should look for the word glutamate on food labels, especially on labels for isolated protein, yeast extract, bouillon, and soup stock.), humectants like glycerol, propylene, glycol and sorbitol (no known health risk when used properly), leavening agents like yeast, baking powerder and baking soda (no known health risks when used properly), maturing and bleaching agents like bromates, peroxides, and ammonium chloride (no known health risk when used properly), nutrient supplements like vit A, vit D, and iodine (No known health risk if intake from the supplemental sources combined with natural food sources does not exceed the Upper Level for a particular nutrient), sequestrants like EDTA and citric acid (no known health risk when used properly), stabilizers and thickeners such as pectins, gums, gelatins, and agars (no known health risk when used properly) Sugar, salt, corn syrup, and citric acid constitute 98% of all additives (by weight) used in food processing Without the use of some food additives, it would be impossible to produce massive quantities of foods and safely distribute them nationwide or worldwide, as is now done. Despite consumer concerns about the safety of food additives, many have been extensively studied and proven safe when the FDA guidelines for their use are followed.

Which of the following are appropriate rules to follow to avoid foodborne illness when purchasing food?

Quickly transport perishable foods home and refrigerate them promptly. Don't buy or use food from damaged containers that leak, bulge, or are severely dented.

What are some strategies used to prevent foodborne illness when purchasing canned and/or jarred foods?

Refrain from purchasing jars with evidence of leakage. Refrain from purchasing severely dented cans.

Choose strategies to prevent foodborne illness when purchasing food at the store.

Select frozen foods and perishable foods last. Do not buy food from damaged containers that leak, bulge, or are severely dented. Observe sell-by and expiration dates. *Choose pasteurized milk and cheese. These products have been heat-treated to kill (most, but not all) harmful bacteria (since pasteurized products are disinfected, not sterile)

Which statement is correct about the margin of safety for food additives?

The maximum dosage that produces no observable effects in animals is divided by 100 to determine the margin of safety for intake in humans.

Which statement is correct about the margin of safety for food additives?

The maximum dosage that produces no observable effects in animals is divided by 100 to determine the margin of safety for intake in humans. Food additives are tested by the FDA for safety on at least two animal species, usually rats and mice. Scientists determine the highest dose of the additive that produces no observable effects in the animals. These doses are proportionately much higher than humans ever consume. The maximum dosage that produced no observable effects is then divided by at least 100 to establish a conservative margin of safety for human use. This 100-fold margin is used because it is assumed that we are at least 10 times more sensitive to food additives than laboratory animals and that any one person might be 10 times more sensitive than another. This conservative estimate essentially ensures that the food additive in question will cause no harmful health effects in humans.

fish good or bad?

The presence of the environmental contaminants mercury and polychlorinated biphenyls (PCBs) in fish has caused some confusion regarding the risks and benefits of fish consumption. In our previous discussion of the benefits of omega-3 fatty acids (Section 5.6), it was recommended that we include cold-water fatty fish, such as salmon or tuna, in our eating pattern about two to three times a week (8 to 12 oz per week for adults).15 Conversely, you may have heard recommendations to eat less fish because they are a source of environmental contaminants. Balancing the benefits and risks of consuming fish is tricky, and not all experts agree. For example, advice from the FDA and EPA indicates that salmon is safe to eat, even during pregnancy, because it is low in mercury. Mercury and PCBs are by-products of industrial processes and accumulate in fish tissue. PCBs were banned from use in 1979, but environmental levels have been decreasing very slowly and therefore still persist in our food supply, especially in seafood. The contaminants become more concentrated in bigger fish as they eat smaller, contaminated fish. Fish are of primary concern because they are the only predators we eat regularly. The National Academy of Medicine, Food and Agriculture Organization, FDA, and EPA have issued similar guidelines for fish consumption. These groups advise pregnant women to eat up to 12 ounces of low-mercury fish per week and to avoid the four highest-mercury fish, which are swordfish, shark, tilefish, and king mackerel. For other adults, the basic recommendation is to "eat fish" but to vary the source to reduce the risk of chronic exposure to the same contaminants.

preparing food suggestions

Thoroughly wash your hands for 20 to 30 seconds with warm, soapy water before and after handling food. This practice is especially important when handling raw meat, fish, poultry, and eggs; after using the bathroom; after playing with pets; or after changing diapers. The four F's of contamination include fingers, foods, feces, and flies. Make sure counters, cutting boards, dishes, and other equipment are thoroughly washed, rinsed, sanitized, and air-dried before use. Be especially careful to use hot, soapy water to wash surfaces and equipment that come in contact with raw meat, fish, poultry, and eggs as soon as possible to remove Salmonella bacteria that may be present. Otherwise, bacteria on the surfaces will infect the next foods that come in contact with the surface, a process called cross-contamination. In addition, replace sponges and wash kitchen towels frequently. Microwaving sponges for 30 to 60 seconds helps rid them of live bacteria. If possible, cut foods to be eaten raw on a clean cutting board reserved for that purpose. Then clean this cutting board using hot, soapy water. If the same board must be used for both meat and other foods, cut any potentially contaminated items, such as meat, last. After cutting the meat, wash the cutting board thoroughly. The FDA recommends cutting boards with unmarred surfaces made of easy-to-clean, nonporous materials such as plastic, marble, or glass. Wooden boards should be made of a nonabsorbent hardwood, such as oak, maple, or bamboo, and have no obvious seams or cracks. Recently, bamboo has become popular for cutting boards because its dense wood resists knife scarring and water penetration, leaving bacteria without a place to multiply. Keep a separate wooden cutting board for chopping produce and slicing bread to prevent cross-contamination. Furthermore, the FDA recommends that all cutting boards be replaced when they become streaked with hard-to-clean grooves or cuts, which may harbor bacteria. In addition, cutting boards should be sanitized once a week in a dilute bleach solution. Flood the board with the solution, let it sit for a few minutes, then rinse thoroughly. Page 603 Ignore the 5-second rule. Food that has fallen on the floor picks up bacteria immediately upon contact. When thawing foods, do so in the refrigerator, under cold potable running water, or in a microwave oven. Also, cook foods immediately after thawing under cold water or in the microwave. Never let frozen foods thaw unrefrigerated all day or night. Also, marinate food in the refrigerator. Avoid coughing or sneezing over foods, even when you are healthy. Cover cuts on hands with a sterile bandage. This helps stop Staphylococcus bacteria from contaminating food. Carefully wash fresh fruit and vegetables under running water to remove dirt and bacteria clinging to the surface, using a vegetable brush if the skin is to be eaten. People have become ill from Salmonella introduced while cutting melons that were contaminated with surface bacteria. The bacteria were on the outside of the melons and oranges. Completely remove moldy portions of food, or do not eat the food. If a food is covered in mold, discard the food. Mold growth is prevented by properly storing food at cold temperatures and using the food promptly. Also discard soft foods with high moisture content such as bread, yogurt, soft cheeses, and deli meats if there are spots of mold on them. It is safe to trim off any moldy spots of dense foods such as hard cheeses or firm fruits and vegetables. Use refrigerated ground meat and patties in 1 to 2 days and frozen meat and patties within 3 to 4 months.

How do parasites spread?

Through contaminated water Through direct contact from person-to-person Through contaminated foods Through contaminated soil . Parasitic infections spread via person-to-person contact and contaminated food, water, and soil. Parasites live in or on another organism, known as the host, from which they absorb nutrients. Humans may serve as hosts to parasites. These tiny ravagers rob millions of people around the globe of their health and, in some cases, their lives. Those hardest hit live in tropical countries where poor sanitation fosters the growth of parasites. The more than 80 foodborne parasites known to affect humans include mainly protozoa, such as Cryptosporidium and Cyclospora, and helminths, such as tapeworms and the roundworm Trichinella spiralis.

What are some strategies to prevent foodborne illness when preparing food?

Use separate cutting boards for meats and produce. Defrost poultry in the refrigerator prior to cooking. Thoroughly wash hands prior to food preparation. *Washing meats before cooking is not recommended. It is not effective for removing pathogens and could contaminate kitchen surfaces. Cooking foods thoroughly is the best way to get rid of foodborne pathogens in meats

Any substance added to foods, either intentionally or unintentionally, is a(n)

additives All of these extraneous substances are known as additives, and, although some may be beneficial, others, such as sulfites, may be harmful for some people. All purposefully added substances must be evaluated by the FDA. To evaluate the safety of an additive, the FDA considers: (1) the substance composition and properties; (2) typical amount consumed; (3) immediate and long-term effects on health; and (4) a variety of safety factors. Food additives are classified into two types: direct food additives (intentionally added to foods) and indirect food additives (incidentally added as contaminants).

Please pair the type of naturally occurring toxin with the food associated with it.

avidin= raw egg whites thiaminase=raw fish, clams, and mussels oxalic acid=spinach, strawberries, sesame seeds solanine=green spots of potato skins

The margin of safety scientists use to determine the amount of a food additive that can be added to a food is very _____.

broad The margin is very broad to ensure that a food additive will cause no harmful health effects in humans.

Lead and mercury are examples of ______ that can be found in our foods.

contaminants (others=acrylamide, bisphenol A (BPA), cadmium, dioxin, lead, mercury, polycholorinated biphenyls (PCBs), urethane)

Most Americans would benefit from eating more _____ because of its rich source of omega-3 fatty acids.

fish

Which group oversees the GRAS list?

food and drug admin (FDA)

Which of the following are outcomes of using pesticides in food production?

increased crop yields decreased food production costs *Research shows no appreciable difference between organic and conventional produce in essential nutrient content. However, organic produce may have higher levels of some phytochemicals. *Opponents of pesticide use argue that pesticide residues in food may promote cancer Pesticides used in food production yield both beneficial and unwanted effects. Most health authorities believe that the benefits far outweigh the risks. Pesticides help ensure a safe and adequate food supply and help make foods available at reasonable cost. Nevertheless, many consumers consider organic foods safer than conventional foods based on the lack of pesticide use. Most concern about pesticide residues in food appropriately focuses on long-term rather than acute toxicity because the amounts of residue present, if any, are extremely small. These low concentrations found in foods are not known to produce adverse effects in the short term, although harm has been caused by the high amounts that occasionally result from accidents or misuse. For humans, pesticides pose a danger mainly in their cumulative effects, so their threats to health are difficult to determine. The contamination of underground water supplies and destruction of wildlife habitats indicate that the use of pesticides should be reduced. The U.S. federal government and many farmers are working toward that end. One of the problems with pesticides is they create new pests when they destroy the predators (spiders, wasps, and beetles) that naturally keep most plant-feeding insect populations in check. In the United States, spider mites and the cotton bollworm were merely nuisances until pesticides decimated their predators.

______ are made of one or many cells, live in or on another organism, and derive nutrients from their host organism.

parasites *bacteria are single-celled organisms *viruses are not cells at all; they are merely genetic material surrounded by a protein coating

Which statement is true about pesticides used in food production?

pesticide use produces both beneficial and unwanted effects

Bacteria are ____________ organisms found in the food we eat, the water we drink, and the air we breathe.

single-cell

Americans do not eat enough fish to cause concern about high intakes of environmental contaminants.

true *Americans eat shrimp, canned tuna, salmon, and white fish which are all low in environmental contaminants. North Americans typically do not eat enough fish to cause concern about high intakes of environmental contaminants. On average, we consume only about 4 ounces of seafood per week. Around 80% of that is shrimp, canned tuna, salmon, and white fish, which are relatively low in environmental contaminants. Most Americans would benefit from eating more fish—a rich source of omega-3 fatty acids. Research shows that the risk of dying from heart disease is about 50% greater among people who do not eat fish compared to those who eat one or two servings of fatty fish each week. Overall, it appears that the benefits of consuming fish twice per week outweigh the potential risks. Pregnant women should follow the FDA/EPA guidelines (see Section 18.8), and the rest of us should eat a variety of types of fish, focusing on the smaller, fatty fish at the bottom of the food chain

True or false: Moist conditions favor bacterial growth. Therefore, many food preservatives work to decrease moisture content of foods.

true Most preserving methods work on the principle of decreasing water content

True or false: There are potentially harmful substances that occur naturally in foods.

true Though there are naturally occurring substances that are harmful, most of us limit the consumption of these foods or the harmful substance is destroyed in cooking.

True or false: The majority of foodborne illness cases are undiagnosed.

true About 70% of foodborne illness cases are undiagnosed because the majority of foodborne illnesses are caused by viruses. Viruses are more difficult to detect.

the main principle behind many food preservative methods is to decrease ______ content

water