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Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
Food Safety And Technology
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Food Safety And Technology

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  • 1. Food Safety & Food Technology Brittany, Yu & Matt
  • 2. 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
  • 3. 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
  • 4. 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
  • 5. 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.
  • 6.
    • 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)
  • 7.  
  • 8. 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)
  • 9. Be Food Safe
  • 10. Keep your hands and surface clean
  • 11. 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.
  • 12. 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.
  • 13. Keep Raw Food Separate
  • 14. 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
  • 15. Cook food to a safe temperature to kill microorganisms.
  • 16. 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
  • 17. For more information about using food thermometers, visit this Web site …
  • 18. 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
  • 19. 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
  • 20. Chill
  • 21. 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.”
  • 22. 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.
  • 23. Recommended refrigerator & freezer temperatures
    • Set refrigerator at 40°F or below.
    • Set freezer at 0°F .
  • 24. The THAW LAW
    • Plan ahead to defrost foods.
    • The best way to thaw perishable foods is in the refrigerator.
  • 25. 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.
  • 26. 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
  • 27. 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 .”
  • 28. 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.
  • 29. Video: Basic Food Safety
    • http:// www.youtube.com/watch?v =DXmgTeu74bY
  • 30. Recent advances aimed at reducing microbial food contamination
    • Irradiation
    • Improved Testing
    • Modified Atmospheric Packaging
    • Bacteria-Killing Wraps and Films
    • Bacteria-Killing Virus
  • 31. 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.
  • 32. 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.
  • 33. 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.
  • 34. 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
  • 35. Toxins, Residues and Contaminants in Food
    • Natural Toxins in Foods
    • Pesticides
    • Animal Drugs
    • Environmental Contaminants
  • 36. 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.
  • 37. 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
  • 38. 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
  • 39. 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.
  • 40. 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.
  • 41. 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.
  • 42. 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.
  • 43. 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.
  • 44. 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.
  • 45. 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.
  • 46. 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”
  • 47. Credits
    • http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml

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