food safety chapter 3. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...
Post on 01-Jan-2016
216 Views
Preview:
TRANSCRIPT
Food Safety
Chapter 3
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Food Safety Everyone has responsibility for safety
Estimated impact of foodborne illness 5,000 deaths 76 million illnesses 325 hospitalizations
Only a fraction of foodborne illness are reported
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
People at Highest Risk Infants and children Pregnant women Elderly people People with weakened immune systems and
other health concerns
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Preventing Foodborne Illness Government
FDA www.fda.gov USDA www.usda.gov CDC www.cdc.gov EPA www.epa.gov Local health departments
Producers, Processors, and Retailers Foodservice Establishments Consumers
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
FIGHT BAC!
Fight Bac is a character used in a campaign to teach Fight Bac is a character used in a campaign to teach food safety. The four steps for properly handling food food safety. The four steps for properly handling food are:are:
1. Clean – wash hands and surfaces often.1. Clean – wash hands and surfaces often.
2. Separate – don’t cross contaminate.2. Separate – don’t cross contaminate.
3. Chill – refrigerate promptly.3. Chill – refrigerate promptly.
4. Cook – heat to proper temperatures.4. Cook – heat to proper temperatures.
www.fightbac.org
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Wash Hands and Surfaces Hands
Poor personal hygiene - 37% of foodborne illnesses Many (20-30%) do not wash hands after using restroom Use proper hand washing technique
Soap, Warm water, 15-20 seconds, Paper towel to dry
Surfaces Use paper towels or if towels – must be clean Sanitize surfaces
Solution of chlorine beach and water
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Don’t Cross-Contaminate Can occur because of
Dirty hands, cloths, sponges, surfaces, equipment, etc.
Poor storage or handling of raw meats Raw meat juice drip onto deli meat or fresh vegetables
Contaminated cutting boards Raw chicken followed by salad greens
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Cook to Proper Temperatures Pathogenic organisms are killed by cooking
Salmonella E. coli Listeria monocytogenes and more
Use a thermometer Color is not a reliable method to judge SAFE cooking temperature One in four “brown” hamburgers are cooked to a temperature too low to
kill E. coli. http://www.fsis.usda.gov/Fact_Sheets/color_of_cooked_ground_beef/in
dex.asp
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Thermometer Use Stem thermometers need to be calibrated regularly
32° F (0° C) in ICE WATER 212° F (100° C) in BOILING WATER
Need food contact to dimple on stem Stacking foods gives an average temperature not the internal temp –
so don’t do it!
Allow adequate time for temperature reading
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
CookGround Beef 155° F
Beef, Pork, Lamb & Veal 145° F(Steaks, Chops, Roasts)
Pork 145° FFish 145° FPoultry 165° FEggs 145° F
(Serve eggs immediately)
Leftovers 165° F
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Refrigerate Promptly High risk foods
Hold hot (> 135°F ) or hold cold (< 41°F)
Temperature danger zone (41°F - 135°F) Pathogenic organisms grow rapidly Food in this zone no more than 4 hours
Includes preparation, service, and cooling times
Cool quickly Refrigerate promptly Store in smaller quantities / smaller containers
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
HACCP
Hazard Analysis Critical Control Points Analyze hazards and risks Identify critical control points (CCP) Establish preventative measures Establish procedures to monitor CCP Establish corrective action if deviation occurs Establish record keeping procedures Establish procedures to verify system
These steps help to reduce the risk of foodborne illness.
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Hazards
Biological Microorganisms
Chemical Cleaning agents, toxic metals, pesticides, and other
chemicals
Physical Glass chips, metal shavings, or other foreign
material
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Hazardous Foods High protein
Neutral pH
High moisture
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Hazardous Foods Milk – milk products Sliced melons Garlic in oil Poultry Meat – beef, pork, lamb Fish, shellfish & crustacea Sprouts and raw seeds Baked or broiled potatoes Shell eggs Tofu or other soy protein foods Cooked rice, beans and other heat treated plant foods
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16
Technologies & Food Safety Pasteurization
Food is heated to kill pathogenic bacteria
Irradiation Approved by FDA and USDA Reduces pathogenic organisms Irradiated with gamma rays, electron beams, or X-rays Irradiated food is NOT radioactive
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Microorganism Causes Bacteria Viruses Parasites Fungi
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Three Types of Foodborne Illness
Food infection Food contains live pathogenic organisms Illness does not appear immediately
Food intoxication Food contains
toxin-producing microorganism Biological or chemical toxin
Toxin-mediated infection Food contains microorganisms that produce toxins in
the intestine
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19
Bacteria Grow best with moisture and neutral pH
Temperature preference Psychrophilic (prefers cold) Thermophilic (prefers heat) Mesophilic (moderate temperature)
Oxygen preference Aerobic Anaerobic Facultative
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Bacteria Salmonella
Leading cause of foodborne illness Eggs and poultry frequently implicated Melons and other types of produce can be contaminated
Campylobacter jejuni Leading cause of diarrhea Inadequately cooked food of animal origin
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21
Bacteria Listeria monocytogenes
Pregnant women 20 times more likely to become ill Sources: raw milk, soft ripened cheese, ice cream, deli
meats, raw and undercooked poultry and meat
Yersinia enterocolitica Cook foods improperly Pigs are primary source of this organism
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Bacteria Vibrio parahaemolyticus and Vibrio vulnificus
Raw and undercooked shellfish Fatality rate from V. vulnificus can be 50 % or
higher in susceptible individuals
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23
Bacteria Escherichia coli (E.coli)
Leading cause of kidney failure in children 4th common cause of bacterial diarrhea
Associated with cattle and cattle products Found in foods cross-contaminated (apple cider,
lettuce, other) Cook ground beef to 155-160°F
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.24
Bacteria Clostridium perfringens
Often found in temperature-abused foods Foods in danger zone – too long
Reheat leftovers to 165°F
Shigella Infected food handlers are common source
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.25
Bacteria Staphylococcus aureus
Produces enterotoxin Prevent by sanitary handling of food and proper
refrigeration (do not temperature abuse foods) Toxin, once produced, not destroyed by heat
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26
Bacteria Clostridium botulinum
Results in “botulism” Causes paralysis and death
Anaerobic bacteria Sources: improperly home canned foods, home
prepared garlic in oil, and other Infants under 1 year should not eat honey
Infant botulism
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.27
Viruses Essentially all viruses transmitted by fecal-oral
route.
Hepatitis A Norovirus
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.28
Fungi Molds
Mycotoxins can contaminate grains, nuts, and fruits Molds on foods in home should generally be
discarded Yeast
Acidic fruit juices
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.29
Animal Parasites Trichinella spiralis
Undercooked game meats such as bear, boar, and rabbit Historically associated with pork Cook to 145°F
Anisakis simplex Roundworm found in certain kinds of fish Improperly cooked or improperly frozen fish
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.30
Animal Parasites Toxoplasma gondii
Toxoplasmosis infection of particular concern for pregnant women
Associated with cat feces (cat boxes) Raw and undercooked meat also a source
Cyclospora cayetanensis A protozoa Raspberry contamination in 1996
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.31
Prions Proteins found in animal tissue that become
infectious Bovine spongiform encephalopathy (BSE)
“Mad Cow Disease” Creutzfeldt-Jakob disease (vCJD)
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.32
Natural Toxins Plant toxins
Poisonous mushrooms Oxalic acid in leaves of rhubarb plant Solanine – green potatoes Goitrogens in cabbage family Protease inhibitors in legumes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.33
Marine Toxins Ciguatoxin
Contaminated predatory reef fish Scrombotoxins
Tuna, mackeral, bluefish, and others that have begun to spoil producing high histamine levels
Paralytic shellfish poisoning Toxin produced by a dinoflagellate in the ocean May be called “red tide” but tide may not always be red
when contaminated
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.34
Chemical and Physical Contaminants
Mercury FDA / EPA warnings for certain fish and water
areas Other metals Packaging Pesticide Residues
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.35
Food Allergies and Intolerances
Symptoms can range from an illness to a life threatening reaction (anaphylactic shock)
Big Eight allergenic foods Wheat Crustacea such as shrimp and crab Eggs Fish Peanuts Milk Tree nuts Soybeans
Food intolerances - Nonimmunological
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.36
Additional Food Safety Issues Biotechnology
Can produce plants with desirable characteristics Regulated by FDS, USDA, and EPA Scientific community supports Some consumers are unsure / uncomfortable
Bioterrorism Food Emergency Response System Regulations to increase oversight of food supply
top related