Food Safety 1

Food Safety What is food safety? Prevention of foodborne illnesses Protection of food supply Safe handling http://www.cbsnews.com/video/watch/?id=6076741n

Food Safety Bacteria, viruses, parasites Infection from pathogen Harmful substances in foods Pathogens Bacteria, viruses, parasites Foodborne illness Infection from pathogen Toxin produced by microorganism Photo © PhotoDisc 3

Common foodborne illnesses E. coli (foodpoisonjournal.com) Calicivirus http://nabc.ksu.edu/images/uploads/norovirus.jpg Campylobacter (cdc.gov) Salmonella Science.nasa.gov

Foodborne Illnesses “caused by consuming contaminated foods or beverages” (CDC, 2005) There are over 250 different foodborne illnesses Bacteria, viruses, parasites Difficult to diagnosis Vague symptoms

Foodborne illnesses Signs & Symptoms Diagnosis Treatment Fever, vomiting, diarrhea Diagnosis Treatment Fluids May need to see your doctor

Foodborne Illness Outbreaks How are outbreaks detected and tracked? Illnesses happen in a group of people Reports go to health department CDC starts investigation Outbreak ends Contaminated food is gone, food product is recalled, restaurant is closed or food processing plant is closed http://www.fda.gov/Safety/Recalls/default.htm

Risk for Foodborne Illness Immune disorders Cancer Diabetes Long-term steroid use Liver disease Hemochromatosis Stomach problems 8

Food Safety Pesticides Important role in food production Harmful substances in food Chemical contamination Pesticides Important role in food production Concerns: pollution of soil and water Threatens wildlife Photo © PhotoDisc 9

Food Safety Organic alternatives “USDA Organic” Seal Concerns regarding natural fertilizer Can use approved pesticides Animal drugs Antibiotics Drug residues Pollutants Can contaminate food production areas Courtesy of USDA 10

Food Safety: Harmful Substances Natural toxins Aflatoxins Ciguatera Methylmercury Poisonous mushrooms Solanine Other food contaminants 11

Keeping Food Safe: Government Agencies 12

Keeping Food Safe: Food Industry Hazard Analysis Critical Control Point (HACCP): seven steps Analyze hazards Identify critical control points Establish preventive measures with critical limits Establish procedures to monitor control points Establish corrective actions if critical limit isn’t met Establish effective record keeping Establish procedures to verify that the system is working consistently 13

Keeping Food Safe: Consumer Keep hot foods hot and cold foods cold 14

Keeping Food Safe: Consumer Clean Separate Cook Chill Illustration courtesy of Partnership for Food Safety Education 15

Food Technology Food preservation Salt, sugar Antioxidants Salting Preservatives Salt, sugar Antioxidants Other preservation techniques Salting Fermenting Drying Canning Heating (e.g., pasteurization) Irradiation Photos © Corbis Digital Images 16

Food Technology: Irradiation 17

Food Technology Bacteriophage “Bacteria eaters” Food additive use to protect people from bacterial infections “Bacteria eaters” 18

Food Safety http://www.5min.com/Video/Learn-About-Food-Safety- 97702374