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Chapter 17Food Safety
Copyright 2010, John Wiley & Sons, Inc.
Food Safety Talk Foodborne illness: any illness that is related to the
consumption of food or contaminants or toxins in food Pathogens: microorganisms that can cause disease Toxins: substances that can cause harm at some level of
exposure Cross-contamination: the transfer of one contaminant from
one food, piece of equipment or person to another Threshold effect: up to a certain point, many microorganisms
do not cause harm. After reaching their threshold, however, they can cause foodborne illness.
FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.
Copyright 2010, John Wiley & Sons, Inc.
Food Safety Talk
FATTOM: an acronym used to remember the factors that contribute to microbial growth
Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product.
Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling
Copyright 2010, John Wiley & Sons, Inc.
Food Safety Talk
GRAS: generally recognized as safe. GRAS substances are those whose use is generally recognized as safe based on extensive use in food prior to 1958.
Delaney Clause: The 1958 Food Additives Amendment included the Delaney Clause, designed to protect the public from additives found to be carcinogenic.
Copyright 2010, John Wiley & Sons, Inc.
Agencies Responsible for Food Safety
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HACCP: A Science-Based Approach to Food Safety
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HACCP: A Science-Based Approach to Food Safety
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How to Report a Possible Foodborne Illness Occurrence
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Pathogens Found in Food
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Pathogens Found in Food
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Tips for Handling Food Safely
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How Long Can Food Be Safely Stored?
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How Long Can Food Be Safely Stored?
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Temperature Danger Zone for Food Handling
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Safe Cooking Temperatures
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Benefits and Risks of Pesticides Benefits:
Pesticides increase crop yields. Plant foods can look more appealing if pest
damage is minimized. Risks:
Pesticide residues remain on produce. Pesticides can contaminate water supplies.
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Reducing the Need for Pesticides Integrated pest management combines
chemical and nonchemical methods. Use of natural toxins that occur in plants,
including genetic engineering Organic techniques based on biological
methods which avoid the use of chemicals
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Labeling of Organic Foods
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Food Additives
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Food Additives
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Food Additives
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Food Processing and Packaging There are many methods for processing
food for preservation. Some of these methods include:
Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging
Copyright 2010, John Wiley & Sons, Inc.
Food Additives
Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color
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Terms Used in Genetic Engineering
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Passing Traits from Parent to Offspring
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Genetically Engineered Traits
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Outcomes of Genetic Engineering
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Outcomes of Genetic Engineering
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Outcomes of Genetic Engineering
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Chapter 17
Copyright 2010 John Wiley & Sons, Inc.
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