Chapter 17 Food Safety
Copyright 2010, John Wiley & Sons, Inc. 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. FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.
Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk FATTOM: an acronym used to remember the factors that contribute to microbial growth Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product. Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling
Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk GRAS: generally recognized as safe. GRAS substances are those whose use is generally recognized as safe based on extensive use in food prior to Delaney Clause: The 1958 Food Additives Amendment included the Delaney Clause, designed to protect the public from additives found to be carcinogenic.
Copyright 2010, John Wiley & Sons, Inc. Agencies Responsible for Food Safety
Copyright 2010, John Wiley & Sons, Inc. HACCP: A Science-Based Approach to Food Safety
Copyright 2010, John Wiley & Sons, Inc. HACCP: A Science-Based Approach to Food Safety
Copyright 2010, John Wiley & Sons, Inc. How to Report a Possible Foodborne Illness Occurrence
Copyright 2010, John Wiley & Sons, Inc. Pathogens Found in Food
Copyright 2010, John Wiley & Sons, Inc. Pathogens Found in Food
Copyright 2010, John Wiley & Sons, Inc. Tips for Handling Food Safely
Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?
Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?
Copyright 2010, John Wiley & Sons, Inc. Temperature Danger Zone for Food Handling
Copyright 2010, John Wiley & Sons, Inc. Safe Cooking Temperatures
Copyright 2010, John Wiley & Sons, Inc. Benefits and Risks of Pesticides Benefits: 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 2010, John Wiley & Sons, Inc. 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 2010, John Wiley & Sons, Inc. Labeling of Organic Foods
Copyright 2010, John Wiley & Sons, Inc. Food Additives
Copyright 2010, John Wiley & Sons, Inc. Food Additives
Copyright 2010, John Wiley & Sons, Inc. Food Additives
Copyright 2010, John Wiley & Sons, Inc. 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 2010, John Wiley & Sons, Inc. 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 2010, John Wiley & Sons, Inc. Terms Used in Genetic Engineering
Copyright 2010, John Wiley & Sons, Inc. Passing Traits from Parent to Offspring
Copyright 2010, John Wiley & Sons, Inc. Genetically Engineered Traits
Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering
Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering
Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering
Copyright 2010, John Wiley & Sons, Inc. Chapter 17 Copyright 2010 John Wiley & Sons, Inc. All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein..