Food Safety and Technology Microbial Threats and Genetic Engineering Every day 16,000 Americans get sick from something they ate. 25 of them die.

Objectives 1. Recognize harmful substances in foods 2. Describe how foods are kept safe from government agencies to local customers 3. Explain the principles and effects of food technology and genetically modified foods

Food Safety Harmful substances in foods Pathogens Bacteria, viruses, parasites Foodborne illness Infection from pathogen Toxin produced by microorganism Common causes of foodborne illness Staphylococcus aureus Clostridium botulinum Salmonella Escherichia coli

Harmful Substances in Food Chemical contamination Pesticides Organic alternatives Animal drugs Pollutants Natural toxins Aflatoxins Ciguatera Methyl mercury Poisonous mushrooms Solanine

Other food contaminants The most common food allergens milk, eggs, wheat, peanuts and other nuts, fish, shellfish, soy Glass, metal, other objects also are food contaminants Misuse of cleaning agents Insects, dirt, hair etc.

Increased Risk for Foodborne Illness Immune disorders, such as HIV cancer diabetes long-term steroid use liver disease hemochromatosis stomach problems

Food Safety Keeping food safe Influence of government agencies Hazard Analysis Critical Control Point (HACCP) Consumer’s role Clean Separate Cook Chill

Illustration courtesy of Partnership for Food Safey Education

Food Safety and Sanitation Thaw food safely Good cutting board Cooking and refrigerating Preparing food ahead of time Reheating food Store food safely Washing dishes by hand

Food Technology Food preservation Preservatives Salt, sugar Antioxidants Other preservation techniques Salting Fermenting Drying Canning Heating (e.g., pasteurization)

Photos © Corbis Digital Images

Irradiation Foods exposed to measured doses of radiation to reduce or eliminate pathogens and kill insects, reduce spoilage; in some f & v inhibit sprouting and delay ripening radiation passes through food and leaves no residue reduces or eliminates pathogenic bacteria including E.coli; Salmonella, Campylobacter low nutrient loss in foods

Genetically Modified Foods Foods produced using plant or animal ingredients that have been modified using gene technology Plant genetics Traditional breeding Cross two plants, develop hybrids, takes time Genetic engineering Transform specific genes Less time to get desired effects

An Unstoppable Experiment? U.S. most genetically modified crops soybeans, cotton, corn, potatoes, rapeseed Europe concern about possible ecological damage many crops under development any gene can be introduced into a plant genome genes from bacteria or animals nature has been doing this for a long time

Genetically Modified Foods Benefits of genetic engineering Enhanced plant growth Reduced pesticide, fertilizer use Enhanced nutrient composition Enhanced crop yields Risks Potential for new allergens Herbicide resistant weeds Loss of biodiversity

Genetically Modified Foods Regulation FDA oversees GM foods Label requirements If food is significantly different If there are issues regarding use of the food If food has different nutritional properties If new food contains unexpected allergen

Study Questions 1. Name 3 classes of pathogens 2. Name 2 common causes of foodborne illness 3. List common food allergens 4. Who is at increased risk for foodborne illness? 5. Between what temperatures does most microbial growth occur? 6. Name 3 ways food is prepared for safe consumption. 7. What is food irradiation? 8. Name benefits and risks of genetically modified foods