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

2. 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

3. 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

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

5. 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.

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

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

9. Illustration courtesy of Partnership for Food Safey Education

11. 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

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

14. Photos © Corbis Digital Images

15. 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

17. 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

18. 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

20. 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

21. 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

22. 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