Chapter 17 FOOD SAFETY

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Safety Talk Foodborne illness: Any illness that is related to the consumption of food or contaminants or toxins in food Pathogens: Microorganisms that can cause disease Toxins: Substances that can cause harm at some level of exposure Cross-contamination: The transfer of one contaminant from one food, piece of equipment or person to another Threshold effect: Up to a certain point, many microorganisms do not cause harm. After reaching their threshold, however, they can cause foodborne illness. The Canadian Food Inspection Agency(CFIA), in co-operation with Heath Canada, the Public Health Agency of Canada and provincial and municipal agencies, oversee food safety in Canada. Copyright 2012, John Wiley & Sons Canada, Ltd. 2

Food Safety Talk (continued) Source: Canadian Food Inspection Agency. Science and regulation…working together for Canadians. Available online at http://www.inspection.gc.ca/english/agen/broch/broche.shtml. Accessed June 30, 2011. Copyright 2012, John Wiley & Sons Canada, Ltd.

Food Safety Talk (continued) The Current system for safeguarding the food supply is called the Hazard Analysis Critical Control Point (HACCP).This is a science-based approach to prevent food contamination . The HACCP involves establishing standardized procedures to prevent, control or eliminate contamination before food reaches consumers. It focuses on identifying points in the handling of food, called critical control points, where chemical, physical or microbial contamination can be prevented, controlled or eliminated. The HACCP requires food manufacturers and food service industries to anticipate where contamination might occur. HACCP is preventative and easier to manage and responsibility for food safety is placed on the manufacturer. The government has established a system for tracking foodborne illness. The Canadian Public Health Agency maintains a computer system that can rapidly compare the DNA of micro-organisms from across Canada and the USA. Copyright 2012, John Wiley & Sons Canada, Ltd.

Copyright 2012, John Wiley & Sons Canada, Ltd. HACCP Source: U.S. Food and Drug Administration. Available online at www.cfsan.fda.gov/~lrd/bghaccp.html/. Copyright 2012, John Wiley & Sons Canada, Ltd.

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Labelling Proper food labelling is the manufacturer’s responsibility. In addition to nutrient labels, some products also have safe handling labels and product dating. Canadian labelling regulation requires that foods that remain fresh for less than 90 days have a “use by” or “best before” date. This date refers to the last date the product is likely to be at peak flavour, freshness and texture. Copyright 2012, John Wiley & Sons Canada, Ltd.

The role of the consumer in preventing foodborne illness Decide what foods to consume and know the risks involved. Store, serve and prepare foods properly. Report incidents involving unsanitary, unsafe, deceptive or mislabeled food to the Canadian Food Inspection Agency by following the instructions on their website. Copyright 2012, John Wiley & Sons Canada, Ltd. 7

Pathogens Found in Food Source: U.S. Food and Drug Administration, Center for Food Safety and Nutrition. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: The “Bad Bug Book.” Copyright 2012, John Wiley & Sons Canada, Ltd. 8

Pathogens Found in Food Copyright 2012, John Wiley & Sons Canada, Ltd. 9

Tips for Handling Food Safely Copyright 2012, John Wiley & Sons Canada, Ltd. 10

How Long Can Food Be Safely Stored? Source: Partnership for Food Safety Education. Available online at www.fightbac.org/doubt.cfm/. Copyright 2012, John Wiley & Sons Canada, Ltd. 11

How Long Can Food Be Safely Stored? Source: Partnership for Food Safety Education. Available online at www.fightbac.org/doubt.cfm/. Copyright 2012, John Wiley & Sons Canada, Ltd. 12

Temperature Danger Zone for Food Handling Figure 17.16 Effect of temperature on bacterial growth Bacterial growth is most rapid between 4°C and 57°C. Copyright 2012, John Wiley & Sons Canada, Ltd. 13

Safe Cooking Temperatures Copyright 2012, John Wiley & Sons Canada, Ltd. 14

Safe Cooking Temperatures (continued) Source: Partnership for Food Safety Education. Cook to Safe Temperature. Available online at www.fightbac.org/images/pdfs/ cook.pdf. Copyright 2012, John Wiley & Sons Canada, Ltd.

Benefits and Risks of Pesticides Pesticides increase crop yields. Plant foods can look more appealing if pest damage is minimized. Risks: Pesticide residues remain on produce. Pesticides can contaminate water supplies. Copyright 2012, John Wiley & Sons Canada, Ltd. 16

Pesticide Regulation in Canada A pesticide used in Canada must be approved and registered by Health Canada. Health Canada determines health risks to humans and sets a maximum residue limit for pesticides. The Canadian Food Inspection Agency monitors pesticide residues in foods to ensure that the maximum limit is not exceeded. Copyright 2012, John Wiley & Sons Canada, Ltd.

Reducing the Need for Pesticides Integrated pest management combines chemical and nonchemical methods. Use of natural toxins that occur in plants, including genetic engineering Organic techniques based on biological methods which avoid the use of chemicals Copyright 2012, John Wiley & Sons Canada, Ltd. 18

Standards for Organic Foods The Organic Products Regulations of the Canada Agriculture Product Act and National Standard Board govern the standards for organic foods. These national standards define substances approved for and prohibited from use in organic food production. Farming and processing operations that produce and handle foods labelled as organic must be certified by an organization accredited by the Canadian Food Inspection Agency. Copyright 2012, John Wiley & Sons Canada, Ltd.

Labelling of Organic Foods Source: Canada Gazette. Organic Products Regulations, 2009. Available online at http://canadagazette.gc.ca/rp-pr/p2/2009/2009-06-24/html/ sor-dors176-eng.html. Accessed January13, 2011. Figure 17.20 The organic logo can appear on the label of agricultural products that meet the definition of “organic,” as described in Table 17.8 (CFIA). Copyright 2012, John Wiley & Sons Canada, Ltd. 20

Antibiotics and Hormones in Food Health Canada regulates which drugs can be used to treat animals used for food production and when they can be administered. The Canadian Food Inspection Agency monitors tissue samples for drug residues to ensure compliance. Antibiotics are used to prevent disease and promote growth. Hormones are used to increase weight gain in sheep and cattle and milk production in dairy cows. Copyright 2012, John Wiley & Sons Canada, Ltd.

Contamination from Industrial Waste Polychlorinated biphenyls (PCBs) are no longer produced, but these compounds do not degrade and still are found in the environment, particularly in the Great Lakes. Fish that live in these waters have accumulated PCBs in their adipose tissue. Humans who consume large quantities of contaminated fish accumulate PCBs. Other contaminants from manufacturing, such as chlordane and strontium-90, and toxic metals, such as calcium, lead, arsenic and mercury, have found their way into fish and shellfish. Health Canada reports that most fish commonly consumed in Canada have very low mercury levels. Canned albacore tuna is of concern and Health Canada recommends limited intake for children and for women who are pregnant, planning to get pregnant or breastfeeding. Copyright 2012, John Wiley & Sons Canada, Ltd.

Choose Wisely to Reduce Risk Care in selection and preparation Choose a wide variety of foods Choose locally grown produce Purchase organically grown foods Remove pesticides by peeling or washing Remove outer leaves (cabbage, lettuce) Remove wax (wash, scrub in warm water) Consume smaller species of fish, choose saltwater fish caught well offshore or vary the type of fish consumed Cook fish in such a way that fat drips away Copyright 2012, John Wiley & Sons Canada, Ltd.

Choose Wisely to Reduce Risk (continued) Do not eat tomalley in lobster or mustard in blue crab Remove the skin, fatty material and dark meat from fish Remove skin from poultry and fat from meat and poultry Copyright 2012, John Wiley & Sons Canada, Ltd.

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Technology Advances in food technology have improved the safety and availability of foods. This technology includes techniques to Preserve foods and develop new products Allow food to be stored for longer periods of time Add nutrients Create disease-resistant, high yielding crops Copyright 2012, John Wiley & Sons Canada, Ltd.

Food Technology (continued) Copyright 2012, John Wiley & Sons Canada, Ltd.

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Additives Copyright 2012, John Wiley & Sons Canada, Ltd. 27

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Additives Copyright 2012, John Wiley & Sons Canada, Ltd. 28

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Additives 1Papazian, R. Sulfites: Safe for most, dangerous for some. FDA Consumer 30:11–14, December 1996. Available online at http://www.fda.gov/fdac/ features/096_sulf.html. Accessed May 20, 2009. 2U.S. Food and Drug Administration. Food Color Facts. January 1993. Available online at www.cfsan.fda.gov/~lrd/colorfac.html/. Accessed May 20, 2009. 3Health Canada. Health Canada proposal to improve food colour labelling requirements, Available online at http://www.hc-sc.gc.ca/fn-an/consult/_ feb2010-food-aliments-col/draft-ebauche-eng.php. Accessed January 13, 2011. Copyright 2012, John Wiley & Sons Canada, Ltd.

Regulating Food Additives Health Canada maintains a list of acceptable food additives and their functions. A manufacturer that wants to use a new food additive must submit a petition to Health Canada. The petition must describe The chemical composition of the food additive How it is manufactured How it is detected How it is measured in food Proof that the additive will be effective for its intended purpose Proof that the additive is safe for its intended use Proof that the additive is necessary Copyright 2012, John Wiley & Sons Canada, Ltd.

Food Processing and Packaging There are many methods for processing food for preservation. Some of these methods include: Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging Copyright 2012, John Wiley & Sons Canada, Ltd. 31

Food Processing and Packaging (continued) In 1991, Health Canada made the pasteurization of milk mandatory across Canada. Copyright 2012, John Wiley & Sons Canada, Ltd.

Food Processing and Packaging (continued) Irradiation is used infrequently in Canada because of lack of facilities and public fear. Health Canada has approved irradiation to Destroy pathogens in red meat and poultry and contaminants in spices Prevent insect infestation in flour and spices Increase the shelf life of potatoes Eliminate Trichinella in pork Control insects in fruits, vegetables and grains Slow the ripening and spoilage of some produce Copyright 2012, John Wiley & Sons Canada, Ltd.

Copyright 2012, John Wiley & Sons Canada, Ltd. Food Additives Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color Copyright 2012, John Wiley & Sons Canada, Ltd. 34

Copyright 2012, John Wiley & Sons Canada, Ltd. Copyright © 2012 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein. . Copyright 2012, John Wiley & Sons Canada, Ltd. 35