Chapter 20

Keeping Food Safe

Key Terms

Foodborne Illness Contaminant Microorganism Bacteria Toxin Parasite Protozoa

Virus Pesticide Residue Environmental

Contaminant Hygiene Cross-

Contamination

Objective

List common food contaminants Know preventative measures when

shopping, storing and preparing foods to avoid food borne illness

Identify groups most at risk for foodborne illness

Discuss roles of food producers, processors, government and consumers in protecting food safety

Recent News

What are some food items that have been recalled lately because of foodborne illnesses??

http://www.youtube.com/watch?v=WkO828nwKIY

http://www.youtube.com/watch?v=5hplR3XRTAE

http://www.youtube.com/watch?v=1EkehFkhWf4

http://www.youtube.com/watch?v=ZbH_mSk2dNk

Foodborne Illness

Food Poisoning Any Disease Transmitted by food Many cases unreported

Stomach Flu

Common Contaminants

Contaminant: undesirable substance that unintentionally gets into food

Microorganism Most common food contaminant Unable to be seen

Harmful Bacteria

Most common cause of Foodborne illness in US

Single-celled microorganisms Live in soil, water, plants and animals Not all are harmful

Produce desired effects Buttermilk, yogurt

Bacteria Continued

1 factor that causes food to spoil Often look, smell and taste wholesome Spoilage: food that has lost nutritious value

and characteristics such as flavor and texture

Contamination: foods that have become unable to eat because of the undesirable substances

Bacteria Cont.

Concern about the 5 E. Coli 0157:H7 Salmonella Listeria monocytogenes Campylobacter jejuni Staphylococcus aureas

Irritate the lining of the stomach Produce Toxins

Poisons that cause illness

Other Microorganisms Parasites: an organism that live off another organism, called a

host

Trichenella

Raw or undercooked pork Protazoa: single celled animals

Entamoeba Hystolytica, Giardia Lamlia

Water poluted with feces Virus: disease-causing agent, smallest life form

Hepatitus A, Norwalk Virus

Raw, Undercooked Shell Fish Molds: associate with spoilage, produce toxins

Soft food= Throw Away......Hard Food= Cut mold off

Natural Toxins

Substances produced to protect plants against insects, birds and animals

Some are toxic to humans Avoid food that doest not come from

reputable sellers Tuna and Blue Marlin produce toxins when

they spoil Scombroid toxin Not destroyed by cooking

Chemicals

Pesticide: substance used to repel or destroy insects, weeds or fungi on plant crops

Protect food during transportation Pesticide Residues: chemical pesticide particles

left on food after it is prepared for consumption

Must follow rules and keep with in legal limits

Washing foods will help limit intake Environmental Contaminants: substances

released into air and water by industrial plants

Shopping

Sanitation: keeping everything that comes in contact with food clean to prevent disease

Check refrigerators, shelfs and floors

Select food that appear fresh

Look for dates and labels

Do not buy swollen, rusted or dented cans

Cold foods last

Separate each package of meat in a plastic bag

Avoid leaky, misshapen packages

get foods home quickly

Storing Foods Store perishable foods first

Refrigerator set a 40 degrees or below

Freezer set at 0 degrees or lower

Slows bacteria growth Store eggs in carton on interior shelf

Wrap or cover all foods

Prevents bacteria settling Store foods in shallow containers for quick cooling

leftovers for 3-4 days Away from cleaning supplies

Make sure containers are completely sealed

Clean in the Kitchen Hygiene: practices that promote good

health, effort to keep dirt and germs from getting into foods

Wash hands with soap and warm water for 20 seconds

Dry with paper towels or clean cloth towels Wear gloves if you have a cut or infection Rewash your hands Clean clothes Tie hair back

Clean in the Kitchen

Keep work station clean Cross-Contamination: occurs when

harmful bacteria from one food are transferred to another

Wash all utensils and surface thoroughly Clean with a bleach water solution Allow dish cloths and sponges to dry

thoroughly and replace each day

Preparing foods

• Follow Guidelines

• Cooking Temperatures kill most bacteria

• Danger Zone: 60-125 degrees F

• Do not allow cooked foods to stay at room temp. for more than 2 hours

• Cold foods at or below 40

• Hot foods at or above 140

Preparing Con't

• Do not Thaw on counter tops: Bacteria will reproduce quickly

• Defrost in the refrigerator, under cold running water or Microwave

• Do not eat partially cooked foods

• Cook foods to their correct internal temperature

• Check with a thermometer

Preparing Con't• Do not put cooked meat on the same plate

that held uncooked meat

– cross contaminates

• Brush sauces on cooked areas of the meat

• Avoid eating raw or undercooked eggs

• Follow instructions when cooking in the microwave

• Arrange evenly in covered containers

• Stir and rotate foods

Packing Foods to Go• Use an insulated bag or cooler for

perishable foods

• Freeze or chill cold foods before packing

• Use ice packs

• Keep out of direct sunlight

• Do not store in hot cars

• Store hot foods in a thermous

• Make sure hot food is hot to the touch at serving time

Who is Most at Risk• Foodborne illnesses affect people

differently

• Age and health

• Children: immune system not mature enough

• Pregnant Women: harmful to fetus

• Older Adults:

• Substance Abusers

• People with immune disorders: greater risk of problems

• Stressful for those in poor health

Symptoms• Vomiting

• Stomach Cramps

• Diarrhea

• Type and Amount of Bacteria affects how sick you become

• May take up to 30 days to develop

• Last a few days

• Can lead to other illnesses: misscairages, kidney failure

• Death

Treatment • Prevent: Do not eat food that may be contaminated

• When in Doubt, throw it Out

• Drink plenty of water

• Get a lot of rest

• Call Dr. if more than 3 days

• If symptoms are severe or person at high risk, call Dr. immediately

– Fever over 102, hours of vomiting

– If double vision, inability to swallow, difficulty speaking

• Botulism

Reporting• Call Health Department

• If at Restaurant or large gathering file a report

• Report commercial product that may have caused illnesses

• If you still have to food, wrap it in a plastic bag and mark it clearly

• Health officials may want to examine it

• See if Recall is needed

Government Agencies• Have a role in food safety

• U.S. Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS)

• National Marine Fisheries Service (NMFS)

• U.S. Environmental Protection Agencies (EPA)

• Federal Trade Commission (FTC)

• State and Local Agencies

Assignment• Research you assigned foodborne illness or government

agency

• Create a poster with the following Information

• Agency

– Name of Agency

– Description of what they do

– What happens if there is a violation

– Illustration

• Illness

– Name

– Food Sources

– Symptoms and Treatments

– Illustration