Nutrition 254- Ch 15

E.Coli (Escherichia coli)

*Causes diarrhea, cramps, nausea and also may kidney problems. *Comes from raw milk, contaminated water, or uncooked veggies/fruits (ie. lettuce case US had).

Norovirus

*Causes gastroenteritis, inflammation of the lining of the tummy and intestines, results in nausea n vomiting ie. *Usually resolves itself in a couple days, 4 healthy peeps. *Raw foods touched by peeps with dirty hands can cause.

At Risk Groups for food poisoning (foodborne illness')

*Developing fetuses, infants, young kids. (immature immune system) *Elderly *HIV/AIDS patients *Immune system supressant drug receivers- i.e. cancer or transplant patients.

Solanine- Highly toxic even in small amounts *Wash potatoes always to expose color

*Found in POTATOES that are GREEN (ie teacher story about parents, lol). Green potatoes must be thrown away. *To avoid store potatoes in cool, dark places, such as cupboard or paper bag.

Bacteria

*Many Bacteria thrive in the intestine of mammals and birds. ***Infections often results from consuming undercooked , or raw foods, or drinks contaminated with infected animal FECES :(

Food Safety Modernization act

*New Requirements that food processors must abide by. *New Requirements that food importers must verify the safety of food from shippers (suppliers) *FDA -using more enforcement tools= mandatory recall i.e Blue Belle icecream--listeria.

% that causes foodborne sickness

Bacteria 29% Viruses 59% Parastites 2%

How does polluted water end up on your plate

Big company pollutes water, small fish affected by pollution, bigger fish eat and are polluted as well, (teacher said pollution gets in gills hard to get out) Biggest fish eat such as Tuna or Sword fish, fisherman catch, and on our plate the next day,... we eat the contamination.

Protozoa- single celled organisms-

They cause waterborne illnesses. *Giardia- most common! Giardia causes diahrrhea, comes from infected intestines of humans and animals. (if in foreign country boil water first before consuming)

Body Help and diagnosing Foodborne illness

WBC's activate immune response. To accurately diagnose doc must obtain a culture.

CDC

Works with govt to protect people, can identify foodborne illness outbreaks ie source.

STEC - Shiga-toxin

found in spoiled fish, (don't eat!) symptoms - headaches, rash, or sweating. *If kidney failure results it can equal death

Enterotoxins

target gastrointestinal system and causes sever diarrhea and vomiting

Foodborne Illness

term used to encompass any symptom or disorder that arises from ingesting food or water contaminated with disease-causing (pathogenic) microscopic organisms

Clostridium botulinum

#1 most common neurotoxin. (paralyzes muscles, including diaphragm for breathing!) *Cause- damaged, split, pierced can goods) Never eat if you find can goods like that!

Am I aiding Microorganisms Unaware? Danger Zone Temp

40 degrees to 140 degrees F(fat- more than) Fahrenheit 4 degrees to 60 degrees Celsius Micro.org. thrive in warm temps!

Sustainability

= satisfying basic economic, social, and security needs now and in the future without undermining the natural resource base and environmental quality

1985: Adverse Reaction Monitoring System (ARMS) + GRA

A way to report something (food) as unsafe. Response to GRA list- generally recognized as safe-- in which only safe bcuz no scientific research has been done to prove unsafe. Some peeps against it, protests in book!

Groups that monitor food

CDC- Centers for Disease Control and Prevention US Dept of Agriculture- US Food and Drug Admins. EPA- Environmental Protection agency

Food Residues-

Chemicals that remain in foods despite cleaning and processing

1958: Delaney Clause

Delaney Clause: No additive may be permitted in any amount if tests show that is produces CANCER when fed to man or animals or by other appropriate tests."

EPA- Envirormental Protection agency

Establishes safe pesticide use for crops. Also makes the standards for water quality (H2O),

Obama Group (safety name)

Food Safety working Group

ORGANIC

Foods grown without toxic and persistent fertilizers and pesticides. **No substantial evidence that i.e. organic tomatoes are a different product than non-organic. But studies have shown that they do contain less pesticides. USDA- regulates standards

MRSA

Found that cows and pics that have been administered antibiotics often get MRSA. (maybe some resistant strains too, because of antibiotic previous injections

Fungi- plantlike spore forming organisms

Fungi or mold so unappealing people will usually throw away before eating.

1960s farm bill: Agricultural Adjustment Act

Gave farmers incentives to "get big or get out" Resulted in fewer small and family-run farms Ushered in a new era of INDUSTRIAL FARMING

Listeria

Get from unpasteurized milk (blue belle icecream). Uncooked meat or vegetables.

Salmonella- virus

Has most deaths and hospitalizations #1 *Get from raw uncooked eggs or poultry (ie always say don't eat raw cookie doe). *

Tid Bits- Virus

Hep A and E can contaminate food and H2O supply. Wow! Can cause mild, to acute liver damage, or even death.

Aiding Micro.org. unaware

Humidity- moistness yes! (ie molding food needs moisture) Oxygen- food processing that removes O2 is great for micro.orgs Acidity best pH for microOrgs

Viruses- smaller than bacteria

They can operate apart from a living cell. Norovirus -resp for tummy flu- most common.

rBGH- what used for?

It is injected into beef and dairy cows to increase their yield, i.e. more milk.

Food Preparation (self explanatory)

Keep hot foods hot, and cold foods cold Wash hands Dont cross contaminate- i.e. use knife that you cut raw chicken with to chop lettuce 4 salad.

**Prion

Mad cow disease comes from a prion. A misfolding protein, an infectious particle that is self replicating. Humans who get sick consume contaminated meat of cow. (neurologic disorder)

Tid bits points

Mass production one of main reasons for foodborne illness. *Food can be contaminated at any point from farm to table. ***Oversight of food production has decreased :(

Bacteria & Viruses

Microorganisms that cause most food infections.

Neurotoxins - a type of toxin (secreted chemicals from bacteria i.e.)

Neurotoxins- do damage to the nervous system, and can cause paralysis

GMO's- Genetically Modified Organisms

Organisms that have had their DNA altered using technology. I.e. in 2011, 88% of all corn crops and 94% of all soybean crops in the U.S. were that of GMOs!

US Dept of Agriculture (*everything except crops)

Oversee safety of meat, poultry, and eggs sold in US. Also monitor which drugs okay to use on sick animals.

Parasites- most common helminths (tapeworms)

Parasites derive what they need from host. Larvae of worms can be on food or in water. ***Must thoroughly cook beef pork, or fish.

Pain of Pesticides

Pesticides used to kill weeds for example, it remain on food, cause health risks. Kids can especially be affected by them. I.e. not such a bad idea to have organic baby food, lol (baby louie- friend Rachel).

Food Residues

Pesticides, or polluntants in the soil or water can cause illness. *Dirty dozen in book, need to wash thoroughly- green/red peppers, peaches, and apples *Clean 15 Onions, Avocados, and Sweet Corn

Mycotoxins - (myco means fungus)

Poisonous Mushroom main offender. Long term consumption can cause organ damage or death! *Cardiovascular Damage *Cancer *Death

tid bit packaging pollution- ie teacher said don't leave bottled water in trunk in summer time

Pollutants can also be present in packaging. I.e. plastic bottles- BPA's- (pen in store made of water bottles ?)

rBGH-

Recombinant bovine growth hormone

Tid bit- Toxic algae not good.

Red tide- seafood caught during this time can be contaminated, (fishing banned during this time?)

US Food and Drug Administration (FDA)

Regulates all food except meat, poultry and eggs. REgulates bottled H2O, Food Labeling, and enforces EPA rules for pesticides.

Food intoxications

Results- from eating food that microorganisms have secreted harmful substances called TOXINS.

Ways Body fights or prevents foodborne illness

Saliva- has antimicrobial enzymes Tummy- HCL (hydrochloric acid) kills some microbes that make it to the tummy. *Vomiting and diahrrea a great way to get rid of whatever it is that is bothering you. *Keep sick person hydrated, gatorade, ie replenish electrolytes.

Food Preservation

Salting, Sugaring, Smoking, Drying Keeping cold, i.e. cool pantry, fridge, icebox

Left Over Help

Thaw in Fridge or Microwave. *Refrigerate cooked food about 2 hrs after making. *Use shallow tupperware containers (ie me put whole pot in there not good).

rBGH- genetically engineered growth hormone

causes mastitis in cows (inflamed breast tissue- contaminate/affect cow milk) (antibiotics used to treat).

POP's- Persistent organic pollutants

chemicals released into the atmosphere from industry, agriculture, automobiles