Food Safety Chapter 3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved

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



People at Highest Risk Infants and children Pregnant women Elderly people People with weakened immune systems and

other health concerns



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



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



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



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



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



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



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



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



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.



Hazards

Biological Microorganisms

Chemical Cleaning agents, toxic metals, pesticides, and other

chemicals

Physical Glass chips, metal shavings, or other foreign

material



Hazardous Foods High protein

Neutral pH

High moisture



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



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



Microorganism Causes Bacteria Viruses Parasites Fungi



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



Bacteria Grow best with moisture and neutral pH

Temperature preference Psychrophilic (prefers cold) Thermophilic (prefers heat) Mesophilic (moderate temperature)

Oxygen preference Aerobic Anaerobic Facultative



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



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



Bacteria Vibrio parahaemolyticus and Vibrio vulnificus

Raw and undercooked shellfish Fatality rate from V. vulnificus can be 50 % or

higher in susceptible individuals



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



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



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



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



Viruses Essentially all viruses transmitted by fecal-oral

route.

Hepatitis A Norovirus



Fungi Molds

Mycotoxins can contaminate grains, nuts, and fruits Molds on foods in home should generally be

discarded Yeast

Acidic fruit juices



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



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



Prions Proteins found in animal tissue that become

infectious Bovine spongiform encephalopathy (BSE)

“Mad Cow Disease” Creutzfeldt-Jakob disease (vCJD)



Natural Toxins Plant toxins

Poisonous mushrooms Oxalic acid in leaves of rhubarb plant Solanine – green potatoes Goitrogens in cabbage family Protease inhibitors in legumes



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



Chemical and Physical Contaminants

Mercury FDA / EPA warnings for certain fish and water

areas Other metals Packaging Pesticide Residues



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



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

Documents

Food Safety Chapter 3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved