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Food Safety Concerns Chapter 13

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Foo

d S

afet

y C

once

rns

Cha

pter

13

Foo

d S

afet

y C

once

rns

•T

hing

s im

port

ant t

o fo

od s

afet

y:–

Qua

lity

of fo

od•

San

itatio

n pr

actic

es o

f foo

d ha

ndle

rs–

She

lf lif

e•

Pre

serv

ativ

es–

Pre

senc

e of

con

tam

inan

ts•

Adu

ltera

nts

•F

ood-

born

e ill

ness

es–

Pre

para

tion

–S

tora

ge

Fed

eral

Law

s P

rote

ctin

g F

ood

Qua

lity

•19

06 P

ure

Foo

d an

d D

rug

Act

–In

spec

tion

of fo

od a

nd d

rugs

for

adul

tera

tion

and

mis

labe

ling

•19

38 F

ood,

Dru

g, a

nd C

osm

etic

Act

–P

roof

of s

afet

y be

fore

a d

rug

is r

elea

sed

to

cons

umer

s–

Am

endm

ents

:•

Pes

ticid

e A

men

dmen

t of 1

954

•F

ood

Add

itive

s A

men

dmen

t of 1

958

•C

olor

Add

itive

s A

men

dmen

t of 1

960

Foo

d-B

orne

Illn

esse

s

•A

ccou

nts

for

76 m

illio

n ill

ness

es, 3

25,0

00

hosp

italiz

atio

ns, a

nd 5

2,00

0 de

aths

na

tiona

lly p

er y

ear

•S

ourc

es:

–F

ecal

con

tam

inat

ion

–Im

prop

erly

pre

pare

d fo

ods

–In

fect

ed fo

od h

andl

ers

Typ

es o

f Foo

d-B

orne

Illn

esse

s

•B

acill

us c

ereu

s•

Cam

pylo

bact

er je

juni

•C

lost

ridiu

m b

otul

inum

•C

lost

ridiu

m

perf

ringe

ns•

E. c

oli

•H

epat

itis

A•

List

eria

m

onoc

ytog

enes

•N

orw

alk

viru

ses

•S

alm

onel

losi

s•

Shi

gella

•S

taph

locc

ous

aure

us•

Vib

riovu

lnifi

cus

•V

ibrio

cho

lera

e•

Vib

rio

para

haem

olyt

icus

Typ

hoid

Mar

y

•R

eal n

ame

was

Mar

y M

allo

n•

An

Iris

h co

ok w

ho w

as a

n as

ympt

omat

ic ty

phoi

d fe

ver

carr

ier

in N

orth

Am

eric

a•

Infe

cted

eig

ht fa

mili

es•

At t

he ti

me

ther

e w

ere

no a

ntib

iotic

s•

She

ref

used

to g

ive

up c

ooki

ng b

ecau

se s

he d

id

not b

elie

ve s

he w

as a

car

rier

•S

he w

as in

carc

erat

ed fo

r re

fusi

ng to

hon

or th

e co

urt

•S

he w

as n

ot th

e on

ly id

entif

ied

carr

ier

Upt

on S

incl

air

•W

rote

The

Jun

gle,

a b

ook

abou

t un

hygi

enic

pra

ctic

es in

the

Chi

cago

mea

t pac

king

indu

stry

•Im

petu

s fo

r th

e 19

06 M

eat I

nspe

ctio

n A

ct

Pre

vent

ion

of F

ood-

Bor

ne Il

lnes

ses

•P

aste

uriz

atio

n•

Foo

d in

spec

tion

for

mea

t and

pro

duce

item

s•

Foo

d irr

adia

tion

•F

ood

reca

lls•

Pro

per

cook

ing

tech

niqu

es–

Hea

ting

mea

ts a

nd fo

ods

to 1

65o F

•P

rope

r fo

od s

tora

ge•

Pro

per

sani

tatio

n•

Res

taur

ant i

nspe

ctio

ns

Foo

d Q

ualit

y In

spec

tions

•In

spec

tion

of s

laug

hter

ing,

col

d st

orag

e,

free

zing

, sm

okin

g, a

nd p

ickl

ing

of fr

esh

mea

ts•

Est

ablis

hmen

t of H

azar

d A

naly

sis

and

Crit

ical

Con

trol

Poi

nts

(HA

CC

P)

for

seaf

ood

•F

ood-

born

e D

isea

ses

Act

ive

Sur

veill

ance

N

etw

ork

(Foo

dNet

) to

trac

k fo

od-b

orne

in

fect

ion

for

heal

th d

epar

tmen

ts

Foo

d Ir

radi

atio

n

•A

lso

know

n as

“co

ld p

astu

eriz

atio

n”•

Use

s ex

trem

ely

shor

t wav

e le

ngth

s of

ra

diat

ion

•T

he e

lect

ron

beam

s pe

netr

ate

food

The

mol

ecul

ar s

truc

ture

of t

he fo

od is

di

srup

ted

•A

ccor

ding

to IF

IC th

e fo

od is

saf

e be

caus

e it

neve

r to

uche

s th

e en

ergy

sou

rce

Irra

diat

ion

Use

s

•B

egan

in 1

905

to e

limin

ate

spoi

lage

m

icro

orga

nism

s•

1921

use

d to

kill

Tric

hine

lla s

pira

lisin

por

k•

1937

use

d to

ste

riliz

e sp

ices

use

d in

sau

sage

s•

The

tech

niqu

es a

nd u

ses

wer

e ex

pand

ed a

s nu

clea

r te

chno

logy

gre

w•

Use

d by

NA

SA

to p

rese

rve

food

for

astr

onau

ts•

Use

d to

ste

riliz

e an

thra

x co

ntam

inat

ion

of m

ail i

n 20

01

Irra

diat

ion

to C

ontr

ol F

ood

Pat

hoge

ns

•19

83 r

estr

icte

d to

spi

ces

and

vege

tabl

e se

ason

ings

•19

85 e

xten

ded

to d

ry e

nzym

e pr

epar

atio

ns•

1986

use

d in

raw

por

k•

1992

for

raw

pou

ltry

prod

ucts

•19

97 fo

r be

ef a

nd la

mb

prod

ucts

•20

00 fo

r re

frig

erat

ed a

nd fr

ozen

raw

mea

t and

m

eat p

rodu

cts

•20

02 fo

r gr

ound

ham

burg

er

Irra

diat

ion

Tod

ay

•A

ppro

ved

by th

e F

DA

, AD

A, A

MA

, and

W

HO

•O

ther

form

s of

food

irra

diat

ion

incl

ude

–M

icro

wav

e ra

diat

ion

–C

onve

ntio

nal h

eat r

adia

tion

from

ove

ns

•Ir

radi

atio

n ki

lls o

r in

activ

ates

man

y ba

cter

ia, b

ut n

ot a

ll m

icro

orga

nism

s (v

iruse

s, s

pore

s, c

ysts

, tox

ins,

and

prio

ns)

on fo

od a

re v

ulne

rabl

e

Con

cern

s A

bout

Irra

diat

ion

•C

hang

es in

gly

cem

ic in

dex

of fo

ods

•D

estr

uctio

n of

vita

min

s an

d an

tioxi

dant

s•

Loss

of n

utrie

nts

due

to lo

nger

food

st

orag

e

Con

sum

er S

kept

icis

m

•E

arly

stu

dies

foun

d tu

mor

s, r

educ

ed g

row

th

rate

s, lo

wer

birt

h w

eigh

ts, k

idne

y da

mag

e,

chan

ges

in W

BC

s, a

nd g

enet

ic d

amag

e (B

arna

, 19

79)

•H

alf o

f con

sum

ers

wer

e w

illin

g to

buy

irra

diat

ed

prod

ucts

(F

renz

en e

t al,

2000

)•

Con

sum

ers

are

mor

e co

ncer

ned

abou

t pe

stic

ides

, ani

mal

res

idue

s, g

row

th h

orm

ones

, fo

od a

dditi

ves,

bac

teria

, and

nat

ural

ly o

ccur

ring

toxi

ns (

Rip

pel,

2002

; Joh

nson

et a

l, 20

04)

Wha

t Is

“Org

anic

”?

•Le

t the

buy

er b

ewar

e•

Som

e or

gani

c pr

oduc

ts a

re n

ot p

aste

uriz

ed•

Man

y ha

ve a

sho

rt s

helf

life

•B

ulk

food

s m

ay b

e co

ntam

inat

ed w

ith h

air,

fe

ces,

dirt

, and

oth

er p

artic

les

•S

ome

food

con

tam

inan

ts a

re c

onsi

dere

d “a

ccep

tabl

e”•

If th

e fo

od is

impo

rted

from

fore

ign

coun

trie

s, it

m

ay c

onta

in p

estic

ides

Foo

d A

dditi

ves

•2,

800

addi

tives

are

use

d •

En

han

cers

impr

ove

the

qual

ity, f

lavo

r, a

nd

text

ure

of fo

od•

Som

e en

rich

the

qual

ity o

f foo

d w

ith n

utrie

nts

•S

ome

addi

tives

are

food

pre

serv

ativ

es•

Em

uls

ifie

rs th

icke

n or

enh

ance

the

text

ure

of

food

s•

Som

e ad

ditiv

es b

leac

h or

add

col

orin

g to

food

•T

he D

elan

ey C

laus

e of

195

8 re

gula

tes

the

use

of fo

od a

dditi

ves

Foo

d La

bels

•Ir

radi

ated

food

s ha

ve th

e R

adur

a la

bel

•T

he b

est w

ay t

o kn

ow if

food

add

itive

s ha

ve b

een

used

is to

rea

d th

e la

bel

Foo

d A

llerg

ies

•A

llerg

ies

to e

ggs,

whe

at, m

ilk, n

uts,

soy

, sh

ellfi

sh, a

nd fo

od a

dditi

ves

•A

llerg

ic r

eact

ions

incl

ude:

–R

ash

–H

ives

–C

onst

ricte

d ai

rway

s–

Ana

phyl

actic

sho

ck (

sudd

en d

eath

)

Foo

d S

ensi

tiviti

es

•M

any

are

sens

itive

to s

ulfit

es–

Fou

nd in

lettu

ce in

sal

ad b

ars,

win

e, c

ooke

d fo

ods,

pro

cess

ed fo

ods,

and

drie

d fr

uits

•M

any

are

sens

itive

to m

onos

odiu

m

glut

amat

e (M

SG

)–

Use

d by

res

taur

ants

to e

nhan

ce fo

od fl

avor

–F

ound

in p

roce

ssed

mea

ts, f

roze

n en

tree

s,

and

no-f

at, l

ow-f

at fo

ods

Que

stio

nabl

e In

gred

ient

s

•F

ood

subs

titut

es: c

ycla

mat

es, s

acch

arin

, as

part

ame,

ole

stra

•C

ured

mea

ts c

onta

inin

g ni

tros

amin

es•

Por

ous

food

s su

ch a

s pe

ache

s,

stra

wbe

rrie

s, r

aspb

errie

s be

caus

e of

the

abili

ty to

abs

orb

mor

e pe

stic

ides

than

ot

her

food

s

Hor

mon

es in

Mea

t

•In

the

1970

s di

ethy

lstil

best

rol (

DE

S)

was

giv

en

to c

hick

ens

and

cattl

e–

The

effe

cts

of D

ES

on

fem

ale

offs

prin

g of

w

omen

who

use

d it

caus

ed c

once

rn•

Oth

er h

orm

ones

use

d in

clud

e es

trad

iol,

test

oste

rone

, pro

gest

eron

e, tr

enbo

lone

ace

tate

, an

d ze

rano

l•

Tis

sue

resi

due

leve

ls a

re m

onito

red

befo

re th

e F

DA

app

rove

s th

em fo

r sa

le•

Env

ironm

enta

lists

hav

e fo

und

effe

cts

on w

ildlif

e fr

om m

anur

e of

ani

mal

s gi

ven

horm

ones

Ant

ibio

tics

in M

eat

•U

sed

in a

nim

als

culti

vate

d in

clo

se

quar

ters

Ani

mal

s sh

ould

not

be

slau

ghte

red

with

in

60–9

0 da

ys a

fter

bein

g gi

ven

antib

iotic

s•

Mea

t is

test

ed p

rior

to b

eing

pac

kage

d an

d so

ld•

Pat

hoge

ns in

mea

t are

bec

omin

g pa

thog

en-r

esis

tant

Gen

etic

ally

Eng

inee

red

Foo

ds

•C

onsi

dere

d et

hica

lly in

the

sam

e w

ay a

s cr

oss-

bree

ding

or

prod

ucin

g hy

brid

see

ds•

The

DN

A fr

om o

ne p

lant

is in

trod

uced

to

anot

her

plan

t •

Adv

anta

ges

–Le

ss p

estic

ides

and

her

bici

des

are

need

ed–

Mor

e nu

trie

nt d

ense

food

s

•70

–75%

of p

roce

ssed

food

s in

the

U.S

. co

ntai

n ge

netic

ally

eng

inee

red

ingr

edie

nts.

Exa

mpl

es o

f Gen

etic

ally

Eng

inee

red

Foo

ds

•C

anol

a oi

l•

Rad

icch

io le

ttuce

•C

orn

•C

otto

n•

Pap

aya

•P

otat

o

•S

oybe

ans

•T

omat

oes

•Y

ello

w c

rook

neck

sq

uash

•S

ugar

bee

ts•

Ric

e

Con

cern

s A

bout

Gen

etic

ally

E

ngin

eere

d F

oods

•T

hose

with

food

alle

rgie

s m

ay b

e un

awar

e th

at th

e fo

ods

have

bee

n ge

netic

ally

al

tere

d•

The

har

dier

pla

nts

may

pol

linat

e an

d re

prod

uce

as a

“su

per

wee

d” c

ausi

ng

bioi

nvas

ion

prob

lem

s

Foo

d R

ecal

ls

•T

he 1

938

Foo

d, D

rug,

and

Cos

met

ic A

ct

auth

oriz

ed th

e F

DA

to r

ecal

l pro

duct

s po

sing

a r

isk

to h

uman

hea

lth•

Foo

ds a

re r

ecal

led

if co

ntam

inat

ed w

ith

infe

ctio

us a

gent

s, c

onta

inin

g po

tent

ial

alle

rgen

s, o

r un

decl

ared

ingr

edie

nts

•F

DA

rec

alls

non

mea

t ite

ms

•U

SD

A r

ecal

ls m

eat a

nd p

oultr

y ite

ms

•S

ome

food

rec

alls

are

vol

unta

ry

Foo

d P

eris

habi

lity

•T

he s

helf

life

of fo

ods

depe

nd o

n th

e ty

pe o

f fo

od, t

empe

ratu

re, m

oist

ure,

and

oxy

gen

•W

hen

thes

e th

ings

are

alte

red,

the

shel

f life

is

exte

nded

•N

icho

las-

Fra

ncoi

s A

pper

t dev

elop

ed th

e ca

nnin

g te

chni

que

in 1

809

•F

ood

are

pres

erve

d by

add

ing

salt

or s

ugar

•B

lanc

hing

fres

h ve

geta

bles

bef

ore

free

zing

•D

ryin

g fo

ods

and

putti

ng in

airt

ight

con

tain

ers

also

pre

serv

es fo

ods

Foo

d S

tora

ge

•C

old

stor

age

–R

efrig

erat

ors

shou

ld b

e se

t bet

wee

n

36–

45o F

.–

Fre

ezer

s sh

ould

be

set b

elow

Oo F

.

•P

antr

y an

d cu

pboa

rds

shou

ld b

e ke

pt

clea

n an

d be

twee

n 50

–80o

F.

Pro

per

Han

dwas

hing

•T

he m

ost c

omm

on ty

pe o

f foo

d co

ntam

inat

ion

is

caus

ed b

y im

prop

er h

andw

ashi

ng•

15–3

0 se

cond

s w

ith s

oapy

wat

er•

Incl

ude

finge

rnai

ls a

nd w

rists

•D

o no

t tou

ch o

ther

com

mon

item

s (d

oork

nobs

, di

shes

, mon

ey)

befo

re h

andl

ing

food

•H

and

sani

tizer

s sh

ould

onl

y be

use

d if

soap

and

w

ater

is n

ot a

vaila

ble

Foo

d S

anita

tion

•A

llow

dis

hes

to a

ir dr

y ra

ther

than

use

a

hand

tow

el•

Avo

id c

ross

-con

tam

inat

ion

of fo

ods

by

usin

g th

e sa

me

cutti

ng b

oard

•W

ash

cans

and

jars

bef

ore

open

ing

them

•K

eep

the

can

open

er c

lean

•C

lean

cou

nter

s an

d si

nks

with

soa

p an

d w

ater

Foo

d P

repa

ratio

n

•T

haw

food

s in

the

refr

iger

ator

or

mic

row

ave

•R

eady

-to-

eat f

oods

may

nee

d to

be

insp

ecte

d,

was

hed,

or

cook

ed–

Lettu

ce a

nd o

ther

pro

duce

sho

uld

be w

ashe

d fir

st•

Hea

t foo

ds b

etw

een

145–

180o

F to

kill

bac

teria

•M

icro

wav

eabl

e fo

ods

shou

ld b

e al

low

ed to

di

sper

se th

e he

at a

nd c

ool b

efor

e se

rvin

g

Ser

ving

Foo

d

•S

erve

hot

food

hot

(at

leas

t 140

o F)

•R

ehea

t foo

ds to

165

o F•

Mic

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)–

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Wha

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Look

For

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ture

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od s

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ing

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and

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