2. Consumer Concerns About Foods And Water Copyright 2005 Wadsworth Group, a division of Thomson Learning

3. Consumer Concerns FDA –Hazard Anything that may harm the consumer Harm that is likely under real-life conditions –Toxicity A substance can cause harm if enough is consumed –Risk –Safety Copyright 2005 Wadsworth Group, a division of Thomson Learning

4. Foodborne Infections And Intoxicants Copyright 2005 Wadsworth Group, a division of Thomson Learning Pregnant women, young children, old people, malnourished people or people with compromised immune systems are most at risk

5. Food Safety In The Marketplace Due to the increased use of processed foods, risks have increased More people may be affected Pasteurization –Heating foods to specified temperatures to kill some but not all microorganisms –80% of reported foodborne illnesses are caused by errors in commercial settings such as in pasteurization of milk –Trivia – what is the source of the name pasteurization? Copyright 2005 Wadsworth Group, a division of Thomson Learning

6. Food Safety In The Marketplace Copyright 2005 Wadsworth Group, a division of Thomson Learning

7. Food Safety InThe Kitchen Keep a clean, safe kitchen Avoid cross-contamination –Keep raw eggs, poultry seafood and meats separate from other foods –Wash utensils (e.g. cutting boards, knives etc after using for these things before using for vegetables etc Keep hot foods hot Keep cold foods cold Other meat concerns – Mad cow disease –Cannot be destroyed by heating –Avoid meat cuts close to the bone, ground meat (unless you grind it yourself) Safe handling of seafood –Sushi –Parasites –Raw oysters (liver disease) –Best to eat seafood cooked Other precautions and procedures –Track how long things stay in your refrigerator –Watch for off odors Keep bacteria from growing

8. Food Safety In The Kitchen Copyright 2005 Wadsworth Group, a division of Thomson Learning

9. Food Safety In The Kitchen Copyright 2005 Wadsworth Group, a division of Thomson Learning Bacteria multiply rapidly at temperatures between 40 ˚ and 140 ˚ F. Foods must be cooked to the temperatures shown and held above 140˚ F

10. Food Safety While Traveling While traveling to places with questionable food safety –Avoid any uncooked foods e.g. salads –Do not drink tap water (boiled water, hot beverages, bottled water are usually safe) or use ice made from it –See “How to” on page 666 for more details Traveler’s diarrhea –Most commonly caused by E. coli, Campylobacter jejuni, Shigella and Salmonella Copyright 2005 Wadsworth Group, a division of Thomson Learning

11. Advances In Food Safety Irradiation –Low dose irradiation –Controlling organisms in foods stored at room temperatures such as grains, tea –Extending shelf life of fresh fruits and vegetables –Destroying harmful bacteria beef, poultry, lamb and pork –Cannot be used in high fat meats –Sometimes called “cold pasteurization –Shown to be safe Ultrahigh temperature treatment –Room temperature stored milk Other pasteurizing systems –High intensity pulsed light or electronic beam Copyright 2005 Wadsworth Group, a division of Thomson Learning

12. Harmfulness of Environmental Contaminants Persistence –Substance not broken down easily but staying in the environment, in the bodies of animals and human beings Bioaccumulation Three examples –Methylmercury, PBB and PCB –All three show both persistence and bioaccumulation –Passed up the food chain –Passed on from mothers to infants –Effects were seen sometimes decades later –This is why pregnant, lactating women and young children should avoid certain fishes (see pg 670) Copyright 2005 Wadsworth Group, a division of Thomson Learning

13. Bioaccumulation

14. Natural Toxicants In Foods Poisonous mushrooms Goitrogens –Plants from the broccoli family produce natural substances that can enlarge thyroid glands (only dangerous if you eat very large quantities) Cyanogens –Inactive compounds that produce deadly cyanide when activated –Lima beans and some fruit pits (dangerous only if for e.g. a child eats a large number of pits) Solanine –Powerful narcotic-like substance –If your potato looks green, cut that portion off and use the rest Copyright 2005 Wadsworth Group, a division of Thomson Learning

15. Hazards And Regulation Of Pesticides Hazards of pesticides –Tolerance levels are set by FDA Pesticides from other countries –Regulations may not be as strict in other countries –Some times US manufacturers sell pesticides banned here to other countries and it comes back on foods to the US Copyright 2005 Wadsworth Group, a division of Thomson Learning

16. Consumer Concerns Minimizing risks –Trim fat from meat –Wash all fruits and vegetables –Eat a variety of foods to minimize exposure Alternatives to pesticides –Genetically Modified crops Organically grown crops –Look for the USDA organic label Copyright 2005 Wadsworth Group, a division of Thomson Learning

17. Food Labels For Organic Products

18. Regulations Governing Food Additives The GRAS list –Generally considered as safe –E.g. salt, sugar, caffeine The Delaney Clause –Does not allow any cancer causing substance at any dose to be added to foods Copyright 2005 Wadsworth Group, a division of Thomson Learning

19. Intentional Food Additives Antimicrobial agents –Nitrites and nitrates Nitrosamines Copyright 2005 Wadsworth Group, a division of Thomson Learning

20. Intentional Food Additives Antioxidants –Sulfites –BHA –BHT Copyright 2005 Wadsworth Group, a division of Thomson Learning

21. Intentional Food Additives Colors Artificial flavors and flavor enhancers –MSG Copyright 2005 Wadsworth Group, a division of Thomson Learning

22. Intentional Food Additives Texture and stability –Emulsifiers –Gums Nutrient additives Copyright 2005 Wadsworth Group, a division of Thomson Learning

23. Indirect Food Additives Acrylamide Microwave packaging Dioxins Copyright 2005 Wadsworth Group, a division of Thomson Learning

24. Indirect Food Additives Decaffeinated coffee Hormones –Bovine growth hormone Antibiotics Copyright 2005 Wadsworth Group, a division of Thomson Learning

25. Water Sources of drinking water Copyright 2005 Wadsworth Group, a division of Thomson Learning

26. Water Systems And Regulations Home water treatments Bottled water Copyright 2005 Wadsworth Group, a division of Thomson Learning

27. Food Biotechnology The promises of genetic engineering Copyright 2005 Wadsworth Group, a division of Thomson Learning

29. Food Biotechnology Extended shelf life Improved nutrient composition Copyright 2005 Wadsworth Group, a division of Thomson Learning

30. Food Biotechnology Efficient food processing Efficient drug delivery Genetically assisted agriculture Other possibilities Copyright 2005 Wadsworth Group, a division of Thomson Learning

31. Food Biotechnology The potential problems and concerns –Disruption of natural ecosystems –Introduction of diseases –Introduction of allergens and toxins –Ethical dilemmas Copyright 2005 Wadsworth Group, a division of Thomson Learning

32. Food Biotechnology FDA regulations Copyright 2005 Wadsworth Group, a division of Thomson Learning