Transcript Chapter 6 Digestion, Absorption, and Metabolism Part 2

Chapter 13
Assuring a Safe Food
Supply: From Farm to
Fork
Laura Coronado
Laney College
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What Is Foodborne Illness?
• “Diseases, usually either infectious or toxic
in nature, caused by agents that enter the
body through the ingestion of food”
• More than 250 have been identified
• 76 billion cases a year
– Often mistaken for the 24-hour flu
• Caused by a variety of pathogens
– Bacteria, viruses, fungi, mold, and parasites
Laura Coronado
Laney College
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Foodborne Illness
• More common than you think
• Major cause of diarrhea
• No real long-term health threat to the
average healthy person
• May be serious for very young, very old,
people with long-term illness
• Usually results from unsafe food handling
in the HOME
Laura Coronado
Laney College
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From Farm to Fork: All Steps Must Assure Food Safety
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Laney College
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Cross-Contamination
• From one contaminated source to clean
source
• Unclean hands to food
• Must observe sanitary food-handling
practices
• Expect same practices when eating out
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Laney College
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The American Food Supply:
A Return to a Local Approach
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Laney College
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Causes of Foodborne Illness
• Most caused by bacteria, viruses, parasites
• Less reported:
– Marine biotoxins
– Molds and fungi (poisonous mushrooms)
– “Mad cow” disease (bovine spongiform
encephalopathy (BSE))
• Persistent organic pollutants
– Dioxins – industrial byproducts and waste
burning
– PCBs, lead, and mercury
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Laney College
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The Top Eight Risk Factors That
Contribute to Foodborne Illness
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Improper cooling of foods
Time between preparing and serving
Infected persons touching food
Not cooking food properly
Not keeping hot foods hot
Improper reheating of foods
Contaminated raw foods
Cross-contaminating raw and cooked foods
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Laney College
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Bacteria
• Many different types of bacteria can enter
our food supply. Most are harmless or are
destroyed in cooking or by stomach acid.
• Some (e.g., E. coli) can cause illness.
• Wash raw fruits and vegetables with water
– Dry with fresh towel
• Wash all utensils
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Laney College
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Laura Coronado
Laney College
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Laura Coronado
Laney College
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Viruses
• Can reproduce only by invading and taking
over cells.
– Hepatitis A virus causes infectious hepatitis
• It is usually transmitted via fecal matter.
• May also be transmitted by raw and lightly
cooked shellfish from polluted waters,
vegetables irrigated or washed with
polluted water, and foods infected by
handlers.
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Laney College
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Norovirus
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Laney College
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Fish Metal
• Methyl mercury from industrial pollution
that works its way up the food chain, so
larger fish like swordfish and tuna have
greater amounts
• Especially harmful to fetus
• No more than 7 oz. of fish (swordfish,
tuna, shark) per week
• Ciguatoxin also from large fish
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Laney College
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Mercury Pollution Cycle
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Laney College
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Why are so many foods
making us sick?
• New pathogens
• Changing eating habits
• Increase in mass food production and
transport
• Global food supply
• Growing number of highly susceptible
people (elderly)
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Laney College
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Factors That Contribute to Foodborne Illness
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Laney College
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Prevention Techniques
from the Government
• Collaboration
– FDA, USDA, EPA, CDC
• Hazard Analysis Critical Control Point
System (HACCP)
– Establishes guidelines to promote food safety
at every step of food production
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Laney College
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Figure 13.2 The Seven Principles of HACCP
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Laney College
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Food Safety at the Farm
• Good Agricultural Practices (GAPs)
– Preharvest practices in the field
• Good Handling Practices (GHPs)
– Postharvest, packing, shipping
• To control soil and water management,
crop and animal production, storage,
processing, and waste disposal
Laura Coronado
Laney College
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Agribusiness: Feeding a Growing
Nation, or a Corporate Bad Guy?
• What is agribusiness?
– Agricultural industry: any business involved in
food production
• They say it is necessary to meet food needs
of a growing population
– Critics use the term negatively and in
opposition to family farming
• They say it is only for profit, leads to lower
nutrient quality, and uses contaminants
Laura Coronado
Laney College
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Common Food-Processing
Techniques
• Pasteurization
– Brings item to a temperature just below boiling point
to maintain taste but still kill harmful bacteria
– Extends shelf life
• Ultrapasteurization
– Uses higher temperatures and longer processing time
– Lasts longer
• Ultra-High Temperature (UHT)
– Raises temperature even higher; rapidly cools item
and aseptically packages it, such as boxed milk
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Laney College
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Common Food-Processing
Techniques
• Irradiation
– Approved for red meat, poultry, spices, fruits,
vegetables, fresh shell eggs, juices, and
shellfish
– FDA requires that irradiated foods be labeled
with the statement “treated with radiation” or
“treated by irradiation” and the symbol for
irradiation called the radura.
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Laney College
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Common Food-Processing
Techniques
• Canning
– Uses high temperature
– Seals jars air tight
– Can last for two years
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Laney College
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Common Food-Processing
Techniques
• Nitrates and nitrites are salts
• Cured and smoked products
• Gives ham, hot dogs,
lunchmeats pinkish color
• Made into nitrosamines
when exposed to heat
– Shown to cause cancer
– Manufacturers must add
antioxidants to offset
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Laney College
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The Role of the
Restaurant Industry
• More than 3,000 state
and local agencies
regulate food service.
– Food Code
– A model for conduct
from the FDA
• Many go beyond by
taking responsibility
for how food is grown
and how the animals
used are treated.
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Laney College
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The Future of Food Safety
• Cloning?
• The FDA says cloned
animals are no
different from
uncloned animals.
• How do you feel about
consuming products
from cloned animals
and why?
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Laney College
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Consumers:
the Last Line of Defense
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Laney College
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How to Prevent Foodborne Illness
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Start at the grocery store
Prepare foods with care
Store with care
Reheat with care
Fight “BAC”
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Laney College
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Laura Coronado
Laney College
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Clean
• Wash hands with warm water and soap for
at least 20 seconds before and after
handling fresh fruits and vegetables.
• Clean all surfaces and utensils with hot
water and soap, including cutting boards,
counter tops, peelers, and knives that
touch fresh fruits or vegetables before and
after food preparation.
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Laney College
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Clean
• Rinse fresh fruits and vegetables under
running tap water, including those with
skins and rinds that are not eaten.
Packaged fruits and vegetables labeled
“ready-to-eat,” “washed,” or “triple
washed” need not be washed.
• Rub firm-skin fruits and vegetables under
running tap water or scrub with a clean
vegetable brush while rinsing with running
tap water.
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Laney College
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Separate
• When shopping—both in your cart and in
bags at checkout—be sure fresh fruits and
vegetables are separated from household
chemicals and raw foods such as meat,
poultry, and seafood.
• Keep fresh fruits and vegetables separate
from raw meat, poultry, or seafood in your
refrigerator.
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Laney College
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Separate
• Avoid cross-contamination
• Do not use the same cutting board without
cleaning with hot water and soap before
and after preparing fresh fruits and
vegetables
• Do not use wood cutting boards
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Laney College
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Chill or Cook
• Refrigerate all cut, peeled, or cooked fresh
fruits and vegetables within two hours.
• Cook or throw away fruits or vegetables
that have touched raw meat, poultry,
seafood, or their juices.
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Laney College
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How to Avoid Microbes at the Store
• Buy frozen foods, meats, and other
perishables last.
• Don’t buy cold foods that don’t feel cold.
• Put meats in separate bags.
• Don’t buy any items that are dented,
bulging, leaking, etc.
• Avoid anything that looks or smells
strange.
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Laney College
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How to Avoid Microbes at the Store
• Examine fruits and vegetables closely.
Avoid any that are brown or slimy.
• Check expiration dates on labels and
packaging closely.
• If you have a long drive to make following
your purchases, make the grocery store
your last stop before returning home. In
addition, consider bringing a cooler for
cold items.
Laura Coronado
Laney College
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Read Labels
• “Sell by” dates tell the store how long to display a
food product. It is best to buy the item before the
“sell by” date but it does not necessarily refer to the
safety of the product.
• “Use by” is placed on a package voluntarily by the
manufacturer and suggests when the product will
start to lose peak quality.
• “Best before” refers to the relationship between
the shelf life and quality of the product. It suggests
that for ideal quality the product should be
consumed prior to the date indicated. It does not
refer to food safety.
Laura Coronado
Laney College
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Check
• Check to be sure that the fresh fruits and
vegetables you buy are not bruised or
damaged.
• Check that fresh cut fruits and vegetables
such as packaged salads and precut
melons are refrigerated at the store before
buying. Do not buy fresh cut items that
are not refrigerated.
Laura Coronado
Laney College
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Avoid Microbes at Home
• Wash hands thoroughly
• Keep counters, cutting boards, equipment
clean and sanitized
• Prepare raw meat separately
• Thaw foods in refrigerator or cold running
water or microwave
• Avoid coughing and sneezing over food
• Clean and wash fruits/vegetables
thoroughly
Laura Coronado
Laney College
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Avoid Microbes at Home
• Keep refrigerator and
freezer temperatures
at safe range
– 40°F for the
refrigerator
– 0°F for the freezer
– Keep a
thermometer in
them
Laura Coronado
• Store food properly
• Don’t overstock
• Use FIFO—first in,
first out
• NO dairy on door
• Meat on bottom
shelf
• Even frozen foods
have a limit
Laney College
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Laura Coronado
Laney College
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Laura Coronado
Laney College
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Temperature Danger Zone
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Laney College
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How to Avoid Microbes When Cooking
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Wash hands
Avoid cross- contamination
Follow defrost guidelines
Thoroughly cook meat, fish, poultry, eggs
– See ideal temperatures/use thermometer
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Cook stuffing separately
Eat food right away
Store “leftovers” within two hours
Serve cooked meat on clean plates
Avoid partially cooking food for picnics
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Laney College
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Reminder for Food at a Picnic,
Party, or Buffet
• Cook meat to a proper
temperature: 160°F
internal temperature
– Do not rely on color
• Avoid the danger zone!
Laura Coronado
Laney College
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Laura Coronado
Laney College
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Serving Food
The USDA offers the following guidelines for serving
food:
• Hot food should be held at 140°F or warmer.
• Cold food should be held at 40°F or colder.
• When serving food at a buffet, keep food hot with
chafing dishes, slow cookers, and warming trays.
• Keep food cold by nesting dishes in bowls of ice, or
use small serving trays and replace them often.
• Perishable food (before serving and while eating)
should not be left out more than two hours at room
temperature
(one hour when the temperature is above 90°F).
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Laney College
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Leftovers
• Discard any food left out at room
temperature for more than two hours (1 hour
if the temperature was above 90°F).
• Place food into shallow containers and
immediately put in the refrigerator or freezer
for rapid cooling.
• Don’t forget to label and date leftovers.
• Use cooked leftovers within four days.
• Heat leftovers to proper temperatures.
• Reheat leftovers to 165°F.
Laura Coronado
Laney College
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Cleaning Up
Food safety is not over yet:
• Ensure dishwasher is getting hot enough
• Wipe down all surfaces with bleach
• Wash and replace all sponges and towels
often
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Laney College
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