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COMMUNITY FOOD SUPPLY AND HEALTH
Chapter 13
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Chapter 13 Community Food Supply and Health
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The health of a community largely depends on the safety of its available food and water supply.
The safety of food and water supply involves government control agencies and regulations + local and state public health officials
Potential health problems related to the food
supply can arise from several sources such as lack of sanitation, food borne disease, and poverty
Chapter 13 Community Food Supply and Health
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KEY CONCEPTS Modern food production, processing, and
marketing have both positive and negative influences on food safety
Many organisms in contaminated food transmit disease
Poverty often prevents individuals and families from having adequate access to their surrounding community food supply.
Objectives4
Be able to:Identify government agencies that
control food safety and health promotion
Identify food technology practices that affect the quality of food and food products
Describe food-borne diseases and their causes
Objectives
Describe food needs and food insecurity in America and funding for programs to meet these needs
Discuss food buying and handling practices for American families
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Food Safety and Health Promotion6
Government control agencies: goal – keeping food safe
Several federal agencies now help to control food safety and quality
US Food and Drug Administration (FDA)The primary governing body of the
American food supplyEnforcement of federal food-safety
regulationsMain government agency responsible for
food safety
Food Safety and Health Promotion
FDA cont.Enforces food sanitation
and quality controlControlling food
additivesRegulating food across
state linesMaintaining the nutrition
labeling of foodsConsumer educationResearch – continues to
evaluate foods and food components
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Food Safety and Health Promotion8
Development of food labelsEarly development of label regulations
Mid 1960’s FDA est. “truth in packaging” regulations
As food processing developed and the number of items grew, the labels also needed to have more nutrition information added.
Food standards: “Standard of Identity” requires that labels on foods not having an established reference standard must list all the ingredients in the order of the amount found in the product
Nutrition Information: describes a food item’s nutritional value
Nutritional Information
Background of present FDA label regulations:2 factors influencing better
food labels:Increase in the variety of
food products entering the US marketplace
Changing patterns of American food habits
Current food label format: Figure 13-2, p. 240Nutrition Facts label
+ “percentage daily value” (%DV)
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Nutritional Information10
Health claims related to Nutrition Labels:Health claims that link nutrients or food groups
with risk for disease are strictly regulatedTo make an association between a food product
and a specific disease, the FDA must:Approve the claimThe food must meet the criteria set forth for
that specific claimThe wording on the package must be
approved
11Nutrient Food Label
Food Technology12
Rapid changes r/t social changes and scientific advances have affected the food-marketing system in our country
Agriculture and food processing industries have developed various chemicals to increase and preserve the food supply.
Concerns are being voiced about how these changes have affected food safety and the overall environment
Such concerns are usually focused on pesticide use and food additives
Food Technology13
Agricultural pesticidesReasons for use: improve crop yield and control
destructive insectsProblems- 4 main areas:
pesticide residue on foodGradual leaching of chemicals in to ground and
wellsIncreased exposure of farm workers to
chemicalsIncreased chemicals as insects develop a
tolerance to them
Food technology
Food Technology15
Alternative agriculture Organic farming – Grown without
synthetic pesticides, fertilizers, sewage sludge, bioengineering, or ionizing radiation
Includes organic meat, poultry, eggs and dairy products that are from animals raised without antibiotics or growth hormones.Organic farmers can still use natural pesticides and fertilizers
Food technology
Food Technology17
Organic Farming cont.October 2002 – USDA recognized
standards to identify certified “organic” food
For a food to carry the USDA Organic Seal, the farm and processing plant where food was grown and packaged must have undergone government inspections and have met the strict organic USDA standards
Food technology
Using the “organic” label is voluntary; there is a fine of up to $10,000 for those who use the label without the certification
The costs of meeting FDA standards for the “organic” label can be high especially for small producers. Small farms and gardens may label organic produce as “pesticide-free” or use synonymous labeling – talk to your farmer!
Small produce stand
Food Technology
Terms not synonymous with “organic”: natural, hormone-free, free range
“natural” – may be used on products that contain no artificial ingredients, coloring ingredients, or chemical preservatives; and the product and its ingredients are not more than minimally processed
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Food Technology
“hormone-free” and “antibiotic-free” – these terms are not approved the Food Safety and Inspection Service of the USDA.
“raised without hormones” and “raised without antibiotics” are allowed provided that the producer is able to supply an affidavit attesting to the production practices employed that support the claim
Food Technology22
Genetic modification – developing strains of genetically modified foods that reduce the need for toxic pesticides and herbicides
More than 60% of processed foods contain some for of genetically modified ingredients.E.g. seedless oranges and watermelons
Genetically engineered crops are tested extensively on composition, safety and environmental effects
Many governmental institutions are involved in the strict regulation of genetically modified foods in commercial use
GMO corn may be resistant to disease, have a more uniform appearance and bigger size, but they are very new foods in the human diet and environment
Food Technology
Food Technology
Irradiation Can kill bacteria and
parasites on food after harvest- kills E.coli, salmonella, campylobacter and Listeria, etc. Can help prevent food-borne illnesses
Irradiation can be used to increase the shelf-life of produce
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Food Technology25
Foods that are irradiated:Have essentially unaltered nutritional value
Are not radioactiveHave no harmful substances introduced
May taste slightly differentFoods approved for irradiation in the
U.S.: meat, poultry, grains, some seafood, fruits, vegetables, herbs, and spices
Food Technology26
Irradiation cont.Consumer rejection in the US and
around the world is attributed mainly the result of altered taste and concern about unknown long-term affects on human health
Irradiation also introduced trans fats into meats – a known health risk
Food Technology
Food additives – Chemicals added to prevent spoilage and extend shelf-life
Most common additives: sugar and salt
The current variety of food market items would be impossible without additives
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Food technology
Why food additives?Expanding
populationGreater work forceMore complex
family lifeThese have
increased the desire for more variety and convenience in foods, as well as better safety and quality
Food Technology29
Food additives cont. What do food additives do?
Enrich foods with added nutrientsProduce uniform qualitiesStabilize functional factors (e.g.
thickening, keeping parts separated)Preserve foods by preventing
oxidationControl acidity or alkalinity to improve
flavor, texture, and the cooked product.
Table 13-1. p.246 chart of food additives
Food-borne Disease
Prevalence of food-borne disease Public Health Service
estimates 76 mil people become sick because of food-borne illness 325,000 hospitalizations
Most common infections in home and community breakouts: Salmonella, campylobacter, Shigella, and cryptosporidium
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Food-borne disease
Food sanitation – control of food-borne disease focuses on strict sanitation and rigid personal hygiene
Buying and storing food – Food should be good quality and not defective or diseased.
Dry or cold storage should protect it from deterioration or decay. Food should be stored in fridge at 40 degrees F or lower
Food-borne Disease
Food Sanitation cont.
Be careful at critical points:CLEAN: wash
hands and surfaces often
SEPARATE: Do not cross-contaminate
COOK: Cook to proper temperature
CHILL: Refrigerate promptly
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Food-borne disease
Preparing and serving food – follow strict measures to prevent contamination:
Clean clothing/aprons
Hand washingBasic rules of
hygienePersons with
infectious disease should have limited access to direct food handling: Typhoid Mary
Food-borne Disease34
Food ContaminationFood-borne illness can present itself as
flulike S/S. lethal illnessHarmful bacteria to humans are
“pathogens”Bacterial Food Infections
Salmonellosis- caused by SalmonellaGrow readily in: Milk, custard, egg dishes,
salad dressing, sandwich fillings, seafood from polluted waters (such as oysters and clams); unsanitary handling of food can also spread the bacteria
Food-borne Disease35
Salmonellosis cont. Other safety practices:
immunization, pasteurization, and sanitary regulations involving community water and food supplies as well as food handlers help control outbreaks
S/S: Gastroenteritis: May develop slowly ( 72 hrs). Mild to severe diarrhea, cramps vomiting; usually lasts 4 – 7 days
Food-borne Disease36
Shigellosis – caused by Shigella dysenteriae bacteria
Grows easily in: milk; spread by unsanitary handling of food, feces, fingers, flies
S/S. Usually confined to the large intestine –Mild diarrhea to fatal dysentery in younger kids; cramping, fever, vomiting, blood or mucous in stools
Incubation period 1-7 days; duration 2-7 daysMore common in the summer and among
young children
Food-borne illness
Food-borne Disease38
Listeriosis – caused by the bacteria Listeria monocytogenesWidely occurs in the environment and affects high risk individuals – e.g. Elderly, pregnant women, infants, patients with suppressed immune systems
Can produce rare but often fatal illness: diarrhea, flulike fever and headache, sepsis, pneumonia, meningitis, and endocarditis
Food-borne disease
Tracked back to foods like: soft cheese, poultry, seafood, raw milk, commercially broken and refrigerated raw whole eggs, and meat products
Mild diarrhea, fever, headaches, pneumonia – last 3 to 21 days
Food-borne Disease
Bacterial Food Poisoning – caused by the ingestion of bacterial toxins that have been produced in the food by the growth of specific kinds of bacteria before the food is eaten
Ingestion of toxin rapid development of S/S.
2 types of bacterial food poisoning most common:
StaphylococcalClostridial
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Food-borne Disease
Staphylococcal food poisoning –
Most common form of food poisoning
Symptoms appear suddenlySevere cramping and
abdominal pain with n/v/d + Headache, fever, sweating; sometimes prostration and shock
Source: usually a staph infection on the hand of a worker preparing food
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Food-borne Disease42
Staphylococcal food poisoning cont.Foods that are particularly effective
carriers for this bacteria and its toxin:Custard or cream-filled bakery goodsProcessed meats, ham, tongueCheese, ice creamPotato salad, sauces, chicken salad, and
other combination dishesHeating kills the bacteria but NOT the
toxin
Food-borne Disease43
Staphylococcal food poisoning cont.
Food that are particularly effective carriers for this bacteria:Custard or cream-filled bakery goods; processed meats, ham, tongue, cheese, ice cream, potato salad, sauces, chicken salad, and other combination dishes
Food-borne disease
Staphylococcal food poisoning- Heating kills the bacteria but not the toxin
Food-borne Disease45
Clostridial food poisoning:caused by: Clostridium Perfringens
and C. BotulinumSpores are wide-spread in the environment
C. Perfringens multiplies in cooked meat and meat dishes; develops its toxin in food held at warm or room temperature for extended periods of time
Food-borne disease
Clostridial food poisoning
Outbreaks reported in: restaurants, college dining rooms, and school cafeteria. In most cases, meat was improperly prepared or refrigerated
Food-borne Disease47
Clostridial food poisoning cont.C. Botulinum – causes far more serious,
often fatal food poisoning (“botulism”). Mortality rates are high.Symptoms can start as mild discomfort
death in 24 hrs.Initial c/o: n/v, weakness, and dizziness The toxin progressively irritates motor
nerve cells and blocks transmission of neural impulses paralysis
Found mostly in improperly canned foodsAnaerobic (can live w/o oxygen); the
relatively air-free can and the canning temperatures provide good conditions for toxin production
Boiling for 10 minutes destroys the toxin (not the spore)
Food-borne Disease
Viruses: illnesses produced by viral contamination of food are fewer than those produced by bacterial sourcesInclude: URIs and
viral infectious Hepatitis (due to fecal contamination of milk, water or food in schools, towns, and communities)
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Food-borne disease
Parasites – 2 worms are of serious concern in relation to food:Roundworms: Trichina or Trichinella found in pork
Flatworms such as the common tapeworms in beef and pork
Food-borne disease
Trichinella: Control measures: 1. Laws controlling hog and cattle food sources and pastures to prevent transmission of the parasites to the meat produced for market, and
2. avoidance of rare beef or undercooked pork as an added personal precaution
Trichinella
Food-borne disease
Food-borne Disease
Environmental Food Contaminants
Heavy metals (lead, mercury)
Chief source of lead contamination: lead in paint; children eat paint chips; water coming through lead pipes
Permanent neurologic damage can occur from elevated lead exposure and levels in their body
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Food and water-borne diseaseNatural Toxins –
produced by plants or microorganisms
E.g. mercury, found naturally in the environment is converted to methyl mercury (a toxin) by bacteria; can pass through the food chain to humans. Toxins contaminate large bodies of water & the fish in them
Other food contaminants leach out into the ground and contaminate food-production areas and water supply (from sewage, factories, fertilizers)
Food Needs and Costs54
Hunger and malnutritionWorldwide malnutrition – chronic food or nutrient shortages within a population perpetuates the ‘cycle of malnutrition’
Contributing factors:Lack of sanitationCultural inequalityOverpopulationEconomic and political structures that do not appropriately use resources
Food needs and costs
May also result from:Total kcal deficit or
single nutrient deficiency.
Most common deficiencies in the world today are protein-energy malnutrition, Vit A deficiency, iodine and iron - deficiency
Food Needs and Costs
Malnutrition in America – “Food insecurity”: limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways”
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Food Needs and Costs
Individuals at highest risk: African-Americans, Hispanics, single mothers, and households in central city and non-metropolitan areas
Implicated factors:Land management practicesWater distribution Food production and distribution policies
Food assistance programs for individuals and families in need
Food needs and cost58
Food assistance programs- Commodity Supplemental Food
Program- SNAP: food cards to last one month
-Special Supplemental Food Program for Women, Infants, and Children (WIC) Provides nutritional
supplementation, education, counseling, and referrals for health care and social services to women who are pregnant or postpartum and to their infants and children under 5
Food vouchers
Food needs and costs
National School Lunch,
Breakfast, and Special Milk Programs – services low-income children
Nutrition Services Incentive Program – provides cash or commodities for the delivery of nutritious meals to elderly persons
Food Buying and Handling Practices
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For many American families, the problem is spending their limited food dollars wisely.
Suggested wise shopping and handling practices may help:Planning ahead – shopping list! [Controls
impulse buying ]Buying wisely – read labels, look for sale
items; try farmers’ markets, consumer coops, and gardens for fresh foods
Storing food safely – to control food waste and prevent illness
Cooking food well – use cooking processes that retain maximum food value and maintain food safety.
Food and Health Practices