Food Safety & Food Technology Brittany, Yu & Matt

Fact or Fiction On average, each day, over 200,000 people in the United States fall ill with foodborne illness. Of those, 14 die. FACT Estimate of foodborne illness in the U.S each year 76 million people become ill 5,000 people die

On average, each day, over 200,000 people in the United States fall ill with foodborne illness.

Of those, 14 die.

FACT

Estimate of foodborne

illness in the U.S

each year

Foodborne microorganisms can cause illness for the body Definition Foodborne illness : illness transmitted to human beings through food and water; caused by an infectious agent or poisonous substance arising from microbial toxins, poisonous chemicals or other harmful substances. Foodborne illness = Food poisoning

Definition

Foodborne illness : illness transmitted to human beings through food and water; caused by an infectious agent or poisonous substance arising from microbial toxins, poisonous chemicals or other harmful substances.

Foodborne illness = Food poisoning

People with a higher risk of foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases

Symptoms of Foodborne illness Diarrhea and/or vomiting, typically lasting 1 to 7 days. Abdominal cramps, nausea, fever, joint/back aches, and fatigue. “ Stomach flu ” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

Diarrhea and/or vomiting, typically lasting 1 to 7 days.

Abdominal cramps, nausea, fever, joint/back aches, and fatigue.

“ Stomach flu ” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.

The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

Microorganism can cause foodborne illness either by infection or intoxication Food infection Bacteria are consumed Body reacts by raising temperature- fever Longer incubation Food intoxication Toxin contaminated food is eaten Shorter incubation Foodborne microorganisms can cause illness for the body (cont)

Microorganism can cause foodborne illness either by infection or intoxication

Food infection

Bacteria are consumed

Body reacts by raising temperature- fever

Longer incubation

Food intoxication

Toxin contaminated food is eaten

Shorter incubation

Safe Food Handling Food can provide ideal conditions for bacteria to multiply and to produce toxins. Disease causing bacteria require these three conditions to thrive Nutrients Moisture Warmth (40oF – 140oF)

Food can provide ideal conditions for bacteria to multiply and to produce toxins.

Disease causing bacteria require these three conditions to thrive

Nutrients

Moisture

Warmth (40oF – 140oF)

Be Food Safe

Keep your hands and surface clean

Wash your hand Use freshly water Wash hand properly at least 15 seconds , not just rinsing them. Clean under fingernails Wash hand before, after handling raw food Hand-washing is the most effective way to prevent spread of foodborne illness.

Use freshly water

Wash hand properly at least 15 seconds , not just rinsing them.

Clean under fingernails

Wash hand before, after handling raw food

Hand-washing is the most effective way to prevent spread of foodborne illness.

Clean during food preparation Wash Cutting boards Knives Utensils Counter tops Using hot, soapy water after preparing each food and before going on to the next.

Wash

Cutting boards

Knives

Utensils

Counter tops

Using hot, soapy water after preparing each food and before going on to the next.

Keep Raw Food Separate

Use different Cutting Board Separate raw, cooked and ready-to-eat foods while shopping, preparing or storing food. Use one Cutting Board for raw meat, poultry and seafood. Separate another one for fresh produce

Separate raw, cooked and ready-to-eat foods while shopping, preparing or storing food.

Use one Cutting Board for raw meat, poultry and seafood.

Separate another one for fresh produce

Cook food to a safe temperature to kill microorganisms.

Safe cooking Tips After cooking, food must be held at 140oF or higher . Use thermometers to test the temperature of cooked food. Cook thoroughly Keep Hot food Hot, Cold food Cold

After cooking, food must be held at 140oF or higher .

Use thermometers to test the temperature of cooked food.

Cook thoroughly

Keep Hot food Hot, Cold food Cold

For more information about using food thermometers, visit this Web site …

Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm A B

This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside. This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm A B

Chill

Safe Chilling Tips Shop cold food last, keep cold food cold. Chill (refrigerate) perishable food promptly and defrost properly. Cooked food must be refrigerated immediately or within 2 hours (1 hour if room temperature approaches 90oF) “ When in doubt, toss it out.”

Shop cold food last, keep cold food cold.

Chill (refrigerate) perishable food promptly and defrost properly.

Cooked food must be refrigerated immediately or within 2 hours

(1 hour if room temperature

approaches 90oF)

“ When in doubt, toss it out.”

How to be cool Cool food in shallow containers . Limit depth of food to 2 inches or less . Avoid putting hot food in refrigerator because heat can affect the other’s food safety. Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.

Cool food in shallow containers . Limit depth of food to 2 inches or less .

Avoid putting hot food in refrigerator because heat can affect the other’s food safety.

Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.

Recommended refrigerator & freezer temperatures Set refrigerator at 40°F or below. Set freezer at 0°F .

Set refrigerator at 40°F or below.

Set freezer at 0°F .

The THAW LAW Plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator.

Plan ahead to defrost foods.

The best way to thaw perishable foods is in the refrigerator.

Fact or Fiction Food is safe once it's cooked, no matter how long you leave it out. FICTION Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours. Bacteria grow rapidly in the "danger zone" between 40° F and 140° F. Advice: Follow the "two hour rule": toss perishable foods left out for more than 2 hours. And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.

Food is safe once it's cooked, no matter how long you leave it out. FICTION

Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours. Bacteria grow rapidly in the "danger zone" between 40° F and 140° F.

Advice: Follow the "two hour rule": toss perishable foods left out for more than 2 hours. And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.

Which food are most likely to make people sick? Meats and poultry Animal Diseases Eggs Seafood Raw Produce Honey Picnics and Lunch Bags Take-out foods and Leftovers

Meats and poultry

Animal Diseases

Eggs

Seafood

Raw Produce

Honey

Picnics and Lunch Bags

Take-out foods and Leftovers

Safety Tips Read Labels to determine if it is ready-to-eat Cook to safe temperature . Consume food by the “ used-by ” date Store raw meat, poultry and seafood on the bottom shelf of the refrigerator Avoid washing raw meat and poultry Increase the danger of cross-contamination, spreading bacteria from raw meat to other foods, cooking surface and utensils. Remember, when traveling “ Boil it, cook it, peel it or forget it .”

Read Labels to determine if it is ready-to-eat

Cook to safe temperature .

Consume food by the “ used-by ” date

Store raw meat, poultry and seafood on the bottom shelf of the refrigerator

Avoid washing raw meat and poultry

Increase the danger of cross-contamination, spreading bacteria from raw meat to other foods, cooking surface and utensils.

Remember, when traveling

“ Boil it, cook it, peel it or forget it .”

Fact or Fiction Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny. FACT Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.

Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

FACT

Avoid raw or partially cooked eggs

or foods containing raw eggs

and raw/undercooked

meat and poultry.

Video: Basic Food Safety http:// www.youtube.com/watch?v =DXmgTeu74bY

http:// www.youtube.com/watch?v =DXmgTeu74bY

Recent advances aimed at reducing microbial food contamination Irradiation Improved Testing Modified Atmospheric Packaging Bacteria-Killing Wraps and Films Bacteria-Killing Virus

Irradiation

Improved Testing

Modified Atmospheric Packaging

Bacteria-Killing Wraps and Films

Bacteria-Killing Virus

Irradiation Definition : the application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process Irradiation = cold pasteurization During irradiation, foods are exposed briefly to a radiant energy source such as gamma rays or electron beams within a shielded facility. Irradiation is not a substitute for proper food manufacturing and handling procedures. The process, especially when used to treat meat and poultry products, can kill harmful bacteria, greatly reducing potential hazards.

Definition : the application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process

Irradiation = cold pasteurization

During irradiation, foods are exposed briefly to a radiant energy source such as gamma rays or electron beams within a shielded facility.

Irradiation is not a substitute for proper food manufacturing and handling procedures.

The process, especially when used to treat meat and poultry products, can kill harmful bacteria, greatly reducing potential hazards.

How Irradiation works? Low-dose of irradiation protects consumers from foodborne illness by Controlling mold in grains Sterilizing spices and teas for storage at room temperature Controlling insects and extending shelf life in fresh fruits and vegetables. Destroying disease-causing bacteria in fresh and frozen food. Does not noticeably change the taste, texture or appearance of FDA approved foods, nor does it make food radioactive.

Low-dose of irradiation protects consumers from foodborne illness by

Controlling mold in grains

Sterilizing spices and teas for storage at room temperature

Controlling insects and extending shelf life in fresh fruits and vegetables.

Destroying disease-causing bacteria in fresh and frozen food.

Does not noticeably change the taste, texture or appearance of FDA approved foods, nor does it make food radioactive.

Labels Treated irradiation food must say so on its labels. The “ radura ” logos is the international symbol for foods treated with irradiation. However, foods include irradiation ingredients, such as spices, does not need to provide this information.

Treated irradiation food must say so on its labels.

The “ radura ” logos is the international symbol for foods treated with irradiation.

However, foods include irradiation ingredients, such as spices, does not need to provide this information.

Other technologies Improved Testing Testing foods before they reach consumers Microbial Testing Modified Atmospheric Packaging Certain packaging methods used to improve the safety and shelf life of many fresh and prepared food. Modified Atmospheric Packaging = Vacuum Packaging Bacteria-Killing Wraps and Films Bacteria-Killing Virus

Improved Testing

Testing foods before they reach consumers

Microbial Testing

Modified Atmospheric Packaging

Certain packaging methods used to improve the safety and shelf life of many fresh and prepared food.

Modified Atmospheric Packaging = Vacuum Packaging

Bacteria-Killing Wraps and Films

Bacteria-Killing Virus

Toxins, Residues and Contaminants in Food Natural Toxins in Foods Pesticides Animal Drugs Environmental Contaminants

Natural Toxins in Foods

Pesticides

Animal Drugs

Environmental Contaminants

Fact or Fiction Natural foods contain natural toxins that can be hazardous if consumed in excess. FACT To avoid poising by toxins: Eat all foods in moderation Treat chemicals from all sources with respect Choose variety of food.

Natural foods contain natural toxins that can be hazardous if consumed in excess.

FACT

To avoid poising by toxins:

Eat all foods in moderation

Treat chemicals from all sources

with respect

Choose variety of food.

Pesticides Chemicals used to control insects, disease, weeds, fungi, and other pests on crops and around animals Used broadly, the term include: Herbicides – to kill weeds Insecticides – to kill insects Fungicides – to kill fungi Pesticides residues on agricultural products can survive processing . It can be hazardous if mishandled The FDA tests for pesticides residues in both domestic and imported food

Chemicals used to control insects, disease, weeds, fungi, and other pests on crops and around animals

Used broadly, the term include:

Herbicides – to kill weeds

Insecticides – to kill insects

Fungicides – to kill fungi

Pesticides residues on agricultural products can survive processing .

It can be hazardous if mishandled

The FDA tests for pesticides residues in both domestic and imported food

Ways to Reduce Pesticide Residue Intake Trim the fat, skin from the meat, Discard fats and oils in broths and pan dripping Select fruits and vegetables with intact skins Wash fresh produce in warm running water, use scrub brush and rinse thoroughly Consider buying certified organic foods Discard the outer leaves Peel waxed fruits, vegetables

Trim the fat, skin from the meat,

Discard fats and oils in broths and pan dripping

Select fruits and vegetables with intact skins

Wash fresh produce in warm running water, use scrub brush and rinse thoroughly

Consider buying certified organic foods

Discard the outer leaves

Peel waxed fruits, vegetables

Animal Drugs Growth Hormone in Meat and Milk A hormones that promotes growth and that is produced naturally in the pituitary gland of the brain Animals often develop more meat and less fat Increase milk production while reducing feed requirements Antibiotics in Livestock Antibiotics overuse foresters antibiotic resistance in bacteria, threatening human health Arsenic in Food Animals Arsenic drugs are used to promote are used to promote growth in chickens and other livestock.

Growth Hormone in Meat and Milk

A hormones that promotes growth and that is produced naturally in the pituitary gland of the brain

Animals often develop more meat and less fat

Increase milk production while reducing feed requirements

Antibiotics in Livestock

Antibiotics overuse foresters antibiotic resistance in bacteria, threatening human health

Arsenic in Food Animals

Arsenic drugs are used to promote are used to promote growth in chickens and other livestock.

Environmental Contaminants Definition : any substance occurring in food by accident, any food constituent that is not normally present. Harmfulness of Contaminants Persistent environment contaminants pose a significant, but generally small, threat to safety of food. Mercury in Seafood Mercury and other contaminants are of greatest concern during pregnancy, lactation and childhood.

Definition : any substance occurring in food by accident, any food constituent that is not normally present.

Harmfulness of Contaminants

Persistent environment contaminants pose a significant, but generally small, threat to safety of food.

Mercury in Seafood

Mercury and other contaminants are of greatest concern during pregnancy, lactation and childhood.

Food Additives Additives are substances added to foods , but are not normally consumed by themselves as foods. Give foods desirable characteristic : color, flavor, texture, stability, enhanced nutrient composition and resistance to spoilage.

Additives are substances added to foods , but are not normally consumed by themselves as foods.

Give foods desirable characteristic : color, flavor, texture, stability, enhanced nutrient composition and resistance to spoilage.

Are Food Additives Safe? Under conditions of its use , additives may or may not be safe. Additives are called hazardous only if they are toxic in the amounts ordinarily consumed . Margin of safety : a zone between the concentration normally used and that at which a hazard exists. The FDA regulates the use of intentional additives: safe, effective and measurable in the final product. Additives on the GRAs – generally recognized as safe- list are assumed to be safe because they have long been used. Approved additives have wide margins of safety.

Under conditions of its use , additives may or may not be safe.

Additives are called hazardous only if they are toxic in the amounts ordinarily consumed .

Margin of safety : a zone between the concentration normally used and that at which a hazard exists.

The FDA regulates the use of intentional additives: safe, effective and measurable in the final product.

Additives on the GRAs – generally recognized as safe- list are assumed to be safe because they have long been used.

Approved additives have wide margins of safety.

Additives Concerns Microbial food spoilage can be prevented by antimicrobial additives. Sugar and salt have longest history of used to preserved food by withdrawing water from the food – moisture and add flavoring agents. Nitrites added and preserved the colors and prevent the growth of deadly botulinum bacteria. Sulfites prevent oxidation in many processed foods, alcohol beverage and drugs. Monosodium Glutamate (MSG) used to enhance others flavors and added taste. It can cause reaction in people with sensitivities.

Microbial food spoilage can be prevented by antimicrobial additives.

Sugar and salt have longest history of used to preserved food by withdrawing water from the food – moisture and add flavoring agents.

Nitrites added and preserved the colors and prevent the growth of deadly botulinum bacteria.

Sulfites prevent oxidation in many

processed foods, alcohol beverage

and drugs.

Monosodium Glutamate (MSG)

used to enhance others flavors

and added taste. It can cause reaction

in people with sensitivities.

Organic Food and Genetically Modified Food Genetic modification : intentional changes to the genetic material of living things brought about through a range of methods, including rDNA technology, natural cross-breeding, and agricultural selective breeding. Organic farming practices are designed to encourage soil, water conservation, with respect to animal and reduce pollution.

Genetic modification : intentional changes to the genetic material of living things brought about through a range of methods, including rDNA technology, natural cross-breeding, and agricultural selective breeding.

Organic farming practices are

designed to encourage soil,

water conservation,

with respect to animal

and reduce pollution.

Fact or Fiction Organic candy bar, frozen soy desserts and fried organic snack chips are more nutritious or less fattening than ordinary treats. FICTION The different of nutrient composition between organic foods and conventional produced foods are so small.

Organic candy bar, frozen soy desserts and fried

organic snack chips are more nutritious or less fattening than ordinary treats.

FICTION

The different of nutrient

composition between

organic foods and

conventional produced

foods are so small.

Pros and Cons Organic Pro Low level of pesticides Improve soil conditions Highly protective waterways and wildlife Use sustainable agricultural techniques Distinctive flavors Slightly increased content of trace mineral, vitamin C Ethical comfort Cons High Price Same potential health risks Less perfect appearances Genetically Pro Fewer pesticides so protect waterways No effect on soil Greater food production at low cost High availability Increasing nutrient and photochemical content. Ease food hunger Cons Harmful to wildlife by altered genes Create “genetic pollution”

Organic

Pro

Low level of pesticides

Improve soil conditions

Highly protective waterways and wildlife

Use sustainable agricultural techniques

Distinctive flavors

Slightly increased content of trace mineral, vitamin C

Ethical comfort

Cons

High Price

Same potential health risks

Less perfect appearances

Genetically

Pro

Fewer pesticides so protect waterways

No effect on soil

Greater food production at low cost

High availability

Increasing nutrient and photochemical content.

Ease food hunger

Cons

Harmful to wildlife by altered genes

Create “genetic pollution”

Credits http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml

http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml