Download - 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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