judith e. brown prof. albia dugger miami-dade college the multiple dimensions of food safety unit...
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Judith E. Brown
Prof. Albia Dugger • Miami-Dade College
www.cengage.com/nutrition/brown
The Multiple Dimensions of Food Safety
Unit 32
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Threats to Food Safety
• Each year, US foodborne illnesses cause:• Sickness in 76 million people• 325,000 hospitalizations•Over 5,000 deaths
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Key Terms
• Foodborne illness• Illness related to consumption of foods or
beverages containing disease-causing bacteria, viruses, marine organisms, fungi, toxins, parasites, or other contaminants
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How Good Foods Go Bad
• The most common contaminants (bacteria and viruses) enter the food supply during food processing, storage, or preparation
• Contamination through feces is common• From intestines in meat processing• From animal manure used on vegetable crops• From handling by people with dirty hands
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Potential for Spreading Foodborne Illness
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Contaminants In Foods
• Foods can be contaminated from the inside• Eggs of chickens infected with Salmonella• Shellfish that filter contaminants from water• Bacteria that enter fruits and vegetables with
broken skins
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Cross-Contamination
• Cross-contamination occurs when food that is contaminated comes into contact with another food• At food processing plants•During preparation at home
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Other Substances in Foods
• Foods can be contaminated with other substances that have been intentionally or unintentionally added• Antibiotics•Hormones• Pesticides and PCBs
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Antibiotic Resistance
• Farm-raised animals are commonly given antibiotics in feed
• Microorganisms become resistant to the antibiotics and infect people – and infections caused by antibiotic-resistant organisms are difficult to treat
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Hormones
• Farm-raised animals are commonly given hormones to promote growth or improve milk production
• The safety of consuming meat and milk products containing these hormones is under investigation
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Pesticides and PCBs
• Pesticides containing organophosphates, mercury-containing fungicides, and DDT can cause foodborne illnesses
• PCBs from contaminated land and water have been linked to cancer
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Pesticides and PCBs
• <1 in 10,000 foods contain excessive pesticide levels
• Farm workers are at greatest risk
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Causes of Foodborne Illness
• Over 250 types of foodborne illnesses caused by infectious and noninfectious agents have been identified
• Effects range from nausea and diarrhea to death within minutes
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High-Risk Groups
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Top 4 Causes
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Salmonella
• CDC estimates >1.4 million cases of Salmonella infection occur each year
• 5% of US population experience a Salmonella infection each year
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Other Causes: Seafood
• Illnesses caused by seafood contaminated by water pollution• Mercury poisoning• Ciguatera poisoning• “Red tide” poisoning
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Seafood
• Mercury contamination• In large fish from mercury-contaminated waters
• Ciguatera (neurotoxin)• In fish from reefs with toxic dinoflagellates
• “Red tide” (neurotoxin)• In shellfish that eat toxic microorganisms
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Ciguatera Poisoning
• Tropical reef fish eat toxic dinoflagellates
• Poison cannot be destroyed, and there is no effective treatment
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Other Causes: Botulism
• C. botulinum bacteria produce deadly toxin in airtight containers
• Foods in bulging containers should not be eaten
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Other Causes: Parasites
• Parasitic tapeworms, flatworms, and roundworms enter food and water through fecal material and soil
• Most are killed by cooking or freezing
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Other Causes: Mad Cow Disease
• Bovine spongiform encephalopathy (BSE)•Deadly disease caused by an infectious protein
(prion) – not destroyed by cooking• Started when cows were fed sheep body parts• Transmitted to humans who ate infected cows•Human disease may take 20 years to develop
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Preventing Foodborne Illness
• There are two major approaches to prevention of foodborne illness: •Regulations that control food processing and
handling practices•Consumer behaviors that reduce risk of
consuming contaminated food
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Food Safety Regulations
• The Federal Food, Drug, and Cosmetic Act regulates all substances added intentionally or accidentally to foods – except pesticides
• Pesticides with a “negligible risk” of health problem are permitted in foods
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Irradiation of Foods
• Irradiation destroys bacteria, parasites, and viruses in foods
• Irradiation does not destroy prions, toxins, pesticides, mercury or PCBs – or prevent later contamination
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The Consumer’s Role
• Food Safety Basics:• Scrub your hands thoroughly with soap and water
for at least 20 seconds•Cook foods thoroughly; keep hot foods above
140°F, and cold foods below 40°F•Don’t consume raw milk, meat, or eggs• Follow USDA safe handling instructions• Throw away canned foods that bulge out
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Safe Cooking Temperatures
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Safe Handling Temperatures
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Safe Storage
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USDA Safe Handling Instructions
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Take Action:
• Until contamination of food is prevented, consumers must take responsibility for reducing risks of foodborne illnesses• Buy locally grown produce• Plant a vegetable garden• Buy irradiated raw meats• Buy only pasteurized dairy products