food safety & foodborne illness

8/22/2019 Food Safety & Foodborne Illness

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Food Safety, Foodborne Illness

and Nutrition


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Food Safety


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What is Food Safety?

Food Safety is making a food safe to eat and

free of disease causing agents such as:

Too many infectious agents

Toxic chemicals

Foreign objects


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What is Food Safety?

Food Quality is making a food desirable to eat

with regards to good taste, color, and

texture; bad food quality can be judged by:

Bad color

Wrong texture

Smells bad

Temperature


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What are the Types of Food

Hazards? Biological: bacteria, viruses, parasites

Chemical: heavy metals, natural toxins,

sanitizers, pesticides, antibiotics

Physical: bone, rocks, metal


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Biological Hazards in Food

Biological = Living Organisms

In Meat and Poultry:

Salmonella bacteria (poultry and eggs)

Trichinella spiralis parasite (pork)

On Fruits and Vegetables:

E. colibacteria (apple juice) Cyclosporaparasite (raspberries)

Hepatitis A virus (strawberries)


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How can you prevent Biological

Hazard to FoodsPrevention of microbes growing

Holding at low temperatures (165oF(73o C) for poultry and eggs

>155oF (68o C) for ground beef

>160oF (71o C) for pork


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Chemical Hazards in Food

Chemical hazard: a toxic substance that is produced

naturally added intentionally or un-intentionally

Naturally-occurring:Natural toxins (aflatoxins, marine toxins)

Added intentionally:

Antibiotics, preservatives

Added non-intentionally:

Cleaning agents, Pesticide Residues


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Physical Hazards in Food

Physical hazard: a hard foreign object that can

cause illness or injury

Inherent to the food or ingredient

Bone fragment, feathers

Contaminant during processing

Stones, rocks, dirt, fingernails


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Foodborne Illness


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What is a Foodborne I l lness?

Foodborne illnesses are caused by agents that enter thebody through the ingestion of food.

Every person is at risk of foodborne illness.

No long-term health threat to average person

May be serious for very young, very old, people withlong term illness

Reaction may occur in a few hours or up to several days

after exposureSymptoms

Abdominal cramps, headache, vomiting, diarrhea (maybe bloody), fever, death


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What is the Impact of

Foodborne I l lness? The global incidence of foodborne disease

is difficult to estimate

Upto 30% of the population annually

2.1 million people died from diarrheal

diseases (2001)

Food & Water Contamination

Malnutrition & Death in Infants & Children


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What is the Impact of

Foodborne I l lness?In the US annually:

76 million cases of foodborne diseases

325,000 hospitalization

5,000 deaths

China (1994) Salmonella Outbreak estimated

224,000 persons


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Why is Foodborne I l lness

increasing in the US?Food: Preference for rare meats

Increase shelf life of products which allow for bacterial

growth Centralized food production

Increase consumption of imported ready-to-eat foods

Host: Use of immunity suppressant medications & conditions

(HIV/AIDS)

Increase in the number of elderly


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Hazard Analysis Critical

Control Point (HACCP)


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What is Hazard Analysis Critical

Control Point (HACCP)?The purpose of HACCP is to help ensure the

production of safe food

The goal of HACCP is to prevent and/or minimizerisks associated with biological, chemical, and

physical hazards to acceptable levels

It is based on PREVENTION rather than detection ofhazards

Pioneered in the 1960s: first used for the spaceprogram (Pillsbury & NASA)


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What are the Steps involved in

HACCP?1. Identify hazards

2. Determine Critical Control Points (CCPs)

3. Determine safety limits for CCPs

4. Monitor CCPs

5. Corrective action6. Record data

7. Verify that the system is working


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Food & Nutrition


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What are Calories?

Calories are a measure of the amount of energy providedfrom food

Fats provide 9 calories per gram Carbohydrates provide 4 calories per gram

Proteins provide 4 calories per gram

Individuals have different calorie needs based on:

Gender, Size, Age, Physical Activity

Condition (iepregnancy, lactating)


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Calories

Calorie balance occurs when Calories IN =

Calories OUT

If IN > OUT = Weight gain occurs

If IN < OUT = Weight loss occurs


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What are Fats?

Organic compounds that are made up of carbon,

hydrogen, and oxygen; they are the most

concentrated source of energy in foods.Function:

supply calories & energy to the body,

Cell membrane, heat insulation, vitamins and

fatty acids


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What are Carbohydrates?

A large group of sugars, starches, celluloses,

and gums that contain carbon, hydrogen,

and oxygen in similar proportions.Function: The primary function of

carbohydrates is to provide energy for the

body, especially the brain and the nervoussystem.


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What are Proteins?

Complex organic compounds; the basic

structure of protein is a chain of amino

acids that contain carbon, hydrogen,oxygen, and nitrogen.

Function: Protein is the main component of

muscles, organs, and glands. Buildingmaterials, enzymes, hormones, antibodies


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Water & Nutri tion

Water is vital for life > Food

About 60% of an adults body weight and even

more of a childs body weight Water is in every cell of the body & All chemical

processes that occur in the body require water.

digestion, absorption, circulation, excretion,

transporting nutrients, building tissues, maintainingblood volume & body temperature


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Nutr i tion Concepts

Food Pyramid

Food groups

Serving Size

Food Labeling

Fat Free, Low Fat, etc

Food Journals


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Eating Disorders

Compulsive Over-Eating

Obesity

Bulimia

Anorexia Nervosa


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Obesity

In the US:

61% of adults

13% Children 6-11 yrs;14% Adolescents 12-19 yrs

All ages, racial & ethnic groups; both genders

300,000 deaths each year

Economic Cost: $117 billion (2000)


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Eating Disorders

Average American woman: 5'4" tall & weighs 140 lbs

Average American model: 5'11" tall & weighs 117 lbs

Most fashion models are thinner than 98% ofAmerican women!

80% of American women are dissatisfied with their

appearance 42% of 1st-3rd grade girls want to be thinner

81% of 10 year olds are afraid of being fat


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food safety & foodborne illness

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