1. Food Safety 1

2. Food Safety What is food safety? Prevention of foodborne illnesses
Protection of food supply
Safe handling

3. 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

4. Common foodborne illnesses
E. coli (foodpoisonjournal.com)
Calicivirus
Campylobacter (cdc.gov)
Salmonella
Science.nasa.gov

5. 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

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

7. 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

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

9. 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

10. 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

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

12. Keeping Food Safe: Government Agencies12

13. 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

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

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

16. 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

17. Food Technology: Irradiation17

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

19. Food Safety