food spoilage and additives.docx

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FOOD SPOILAGE AND ADDITIVES

It is an often overlooked fact that just about every food item we eat is biological in origin, i.e. it

comes from living organisms, so a knowledge of biology is important in all aspects of initialfood production, as well as preparation and distribution. In particular, we expect our food to

be fresh and wholesome, and not to contain any unnecessary added impurities (adulterants).

Food can deteriorate as a result of two main factors:

1) growth of micro-organisms - usually from surface contamination - especially important in

processed food - see below

2) action of enzymes - from within cells - part of normal life processes, (responsible for

respiration, for instance). It is important to note that many plants - fresh vegetables and fruit - arestill alive when bought and even when eaten raw, and meat from animals undergoes gradual

chemical changes after slaughter.

Micro-organisms are sometimes also called microbes (or the old-fashioned word "germs"), andinclude the following groups:

bacteria and fungi (including yeasts)

Various members of these groups may cause changes in the character of food, which may beclassed as "positive" or "negative".

Products of "positive" microbial transformations include cheese, yoghurt, and wine, which can

be seen as increasing the nutritional value or keeping quality of products with a short shelf life(see later topics).

"Negative" aspects of microbial growth include food deterioration and spoilage by decay, and

food poisoning, mainly caused by different and less widespread bacteria. As they grow, micro-

organisms release their own enzymes into the liquid surrounding them, and absorb the products

of external digestion. This is the main basis of microbial food spoilage, which lowers itsnutritional value. Bacteria and moulds may also produce waste products which act as poisons or

toxins, thus causing the renowned ill-effects.

It is perhaps worth noting that, viewed from another angle, bacteria and fungi have a major

positive role in the recycling of all forms of biological waste in nature, and that yet other

bacteria (together with viruses) are the main agents of infectious diseases in plants and animals,including Man.

Conditions for microbial growth (and also for enzyme

action)



1) organic food (proteins, carbohydrates, fats) - same as humans!

2) suitable temperature3) moisture (water)

4) [in some cases] air

5) suitable pHFor numbers 2-5, this ( scientific) knowledge can be applied to (technological ) processes in order to control food spoilage.

Temperature treatments

For each 10 °C rise in temperature, the activity of micro-organisms and enzymes increases by at

least 2x, in the range 0-60 °C. Above this, heat quickly destroys enzymes and stops living cellsfrom working.

Decreased temperatures therefore work by slowing down these changes. The technology

involved may be fairly expensive, and is needed continuously, but it does not change the flavour

of food.In a refrigerator (about 4 °C) food keeps longer because it decays more slowly. Bacteria are not

killed, but merely less active.

If milk goes off in 1 day on a warm summer day (24°C), how long will it last in a fridge?

> 4 days ( 10 °C warmer means 2x faster, 20 °C warmer means 2x2 faster )

In a freezer (about -15 °C) bacteria are completely inactive, but internal enzymes are still

active. For this reason, frozen vegetables such as peas are blanched by treatment with boilingwater before freezing.

Give 2 examples of food that is adversely affected by freezing. Think about the effects on

cell structure!

> celery etc > lettuce and other 'crunchy' vegetables

The cooling process may also have the effect of removing water from food, so it is necessary to

wrap it to prevent dehydration.

Where does the water go from unwrapped food, in a fridge or freezer? > it condenses, solidifies and freezes to the side of the freezer or coolingpanel

Increased temperatures can have a more permanent preservative effect, and only require a

fairly brief treatment. They may also alter the flavour of food.

Gentle heating (about 60-70 °C, up to boiling, 100 °C) kills most bacterial cells in a few

minutes, but does not affect some species which form spores. It also denatures proteins, so it

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deactivates enzymes. Most cooking does this, and pasteurisation of milk is carefully controlled

(63-66 °C for 30 minutes) to prevent flavour changes, although it does not quite kill all

contaminating bacteria.

Pressure cooking raises the temperature (usually to 120 °C or more), which kills bacterial cells

in seconds, although spores need about 15-20 minutes. This is called sterilisation. Apparatus

called an autoclave is used commercially, and for preparing sterile media for growth of micro-organisms in the laboratory.

Ultra-high temperatures (UHT) - 132+ °C for at least 1 second) are at the basis of treatment of

liquids like milk, and fruit juices, so that these have a "long life".

After heat treatment, it is essential to ensure that foods cannot become contaminated by contact

with raw food, because they are now more easily colonised by bacteria.

List some food handling precautions to achieve this.

> keep on separate shelf of fridge (cooked above raw)

food shops must have separate storage units

> use separate knives for raw and cooked food etc

Removal of water

Many foods can be preserved by being simply dried (dehydrated, desiccated), perhaps in the sun

(not usually in England!). Water may be added to rehydrate it before consumption, or if eatendry, digestive juices moisten it and make it available to our bodies.

Give some examples of foods which are available in dried form:

> fruits e.g. apricots, raisins

Salted foods, and foods with added sugar are also effectively using the same technique, since

the water they contain is unavailable for microbial growth. Indeed, cells of micro-organisms become plasmolysed when they come into contact with the surfaces of these foods.

What happens to the cytoplasm of any such micro-organisms? (Clue: thi nk about osmosis!)

> loses water: so micro-organism dies

Smoking foods, as well as drying, covers the outside (most exposed to microbial contamination)

with a thin film of antimicrobial chemicals. Some people even like the taste!

Removal of air

This technique is not usually used on its own - in fact some of the worst food poisoning bacteria

thrive in the absence of oxygen.

Vacuum packing is, however, often used in conjunction with other techniques.

Give some examples of vacuum-packed foods, and say what other preservation methods are

combined with it.



> bacon (salting/smoking) > cheese (salt/low pH :see below)

Alteration of pH

Pickling, usually in vinegar or other acids, lowers the pH so that bacterial enzymes cannot

operate.

Combined treatments - provide extremely long keeping

qualities.

Freeze drying is a relatively recent method of preservation involving the removal of water (asvapour) from frozen food under reduced pressure.

List and explain some advantages of the product of the process. > lighter, and does not need refrigeration - lower transport & storage costs

Canning is heat-treatment in an autoclave, together with sealing of the food in an air-tightcontainer.

List and explain some disadvantages of the process.

> Heavy > Metal may contaminate > Needs can-opener!

Food additives

It is sometimes wrongly thought that food additives are a recent development, but there has

certainly been an increase in public interest in the topic. Not all of this has been well-informed,

and there are signs that commercial interests have been influenced by consumer pressure, as wellas food producers manipulating the situation by marketing techniques.

Various labelling regulations have been put into effect to ensure that contents of (processed)foods are known to consumers, and to ensure that food is fresh - important in unprocessed foods

and probably important even if preservatives are used.

E numbers are a short method of declaring some common food additives (not actual ingredientsof food as such), which have been cleared as probably harmless to most people by EEC

bureaucrats. However, some authorities disagree about their methods, and say that some inidualsmay be susceptible to ill effects. Others distrust the system, and believe it is used to mislead. It is

not universal, and other names can be substituted. Terms like natural are certainly used in a

cynical way by some manufacturers. The same system covers both artificial (synthetic) andnatural substances, which are not by definition without risk!

Flavourings are not covered by the system, either.



Food additives fall into several categories:

Try to find a food item containing an example of each, with its name &/ E number, and any

further information.

Preservatives (E nos in range 200- )

Colourings (E nos in range 100- )

n.b. some are "natural", e.g.>

Many are synthetic dyes derived originally from coal tar - "azo dyes" (originally recommended because they are so stable)

e.g.>

Emulsifiers and anti-oxidants (E 300- )

Other categories

List some advantages, and some disadvantages

of additives in food. > >

Currently, the consumer stands confused in front of the vast amount of different varieties of canned food,

whether animal or vegetable origin, which has provided from many of the manufacturers of canned food for

the selection of his choice, and satisfy the taste of the consumer in quality and appearance . Because of the

excessive increase to address the food by the consumer at the present time as they provided him the meals of

high nutritional value of protein, carbohydrates, fats and salts, in addition to being accepted by the housewife

for being easy to prepare and cook, we must remind the consumer the most important health damage that

may result from eating canned food .

The nutritional value of canned food

The food lose a lot of its nutritional value when packaging due to the high temperatures used in sterilization,

where the waste occurs in the nutritional value of proteins as a result because of the high-temperature

decomposition to multiple peptides, including bilateral or trilateral . The excess heat adversely affect the meat

protein leads to increase in the amount of ammonia, in addition lead to exposure of proteins responsible forthe taste and flavor to the complex chemical changes, and these materials and glutamic glutamine and

glutathione which disintegrate by sterilization gives hydrogen sulfide. The sterilization is also has a direct

impact on the fatty substances, causing a slight degradation leading to an increase in the proportion of free

fatty acids, while glycogen in the food, it is converted by excess heat to jelly. The nutritional value of vitamins

also decrease 40-70% in canned food, especially vitamin A and C, thiamin and riboflavin .

Health damage resulting from the preservatives materials used in canned food



Some canned food companies are unique in the selection and use of preservatives for materials canned food,

without taking into account the health and safety of consumers, as some of them uses some of the

preservatives in the paint cans to avoid the interaction of material with the metal wall of canned food, , and

the other part of the preservatives used either to prevent the disintegration of canned food for the longest

period of time or to give color and taste and smell or to remove the color of food . The latest survey of U.S.

Food and Drug Administration reported more than 3000 type of material is now used as preservatives in food

preservation.

Many recent studies and research reported that many of the preservative materials that are added to canned

food have a serious effect on human health, for example, the use of Butylated hydroxyanisole and Butylated

hydroxytoluene as a preservative against food spoilage lead to many diseases in humans such as cancer,

enlargement of the liver and the weakness in growth and reproduction , diabetics and heart disease . Also the

use of nitrates and nitrites as a preservative against botulism poisoning and to improved the taste and smell of

canned meat, has negative effects on human health, where the materials would be chemically l inked with

substance amines that existing naturally in meat and in the human body , which leads to the formation of a

chemical called Nitrosamine, this is directly responsible to cause various cancers in the human body . The use

of certain sugars such as industrial Saccharin and Acesulfame - K as preservatives in the canned food to give

food taste sweet, is also a risk to human health . Such materials are classified by U.S. Food and Drug

Administration as slow cancer materials and have a negative impact on the central nervous system of

children .The alternatives to sugar industrial material such as Aspartame, which is used in some soft drinks

and canned foods cause many clinical sings, such as headaches, nausea and dizziness . The statistics provided

by U.S. Food and Drug Administration, reported that millions of Americans today are sensitive to Sulfites

material such as sodium and potassium metasulfite and sodium bisulfite , which is used as a clearing of the

natural colors as well as to prevent bacterial multiplication in dried fruits and vegetables . In this aspect ,

research and studies have shown, that these substances cause asthma and sometimes death due shock, where

5 - 10% of cases of asthma in the United States caused by the use of a sulfites in canned food, which

leads U.S. Food and Drug Administration to prevent added as preservatives in the canned food. Recent

research also indicated that the use of industrial dyes in the canned food, are directly related to thyroid

cancer and the emergence of asthma . Some companies also use chemical substances for the purpose of paint

cans of food and their lids from the inside to prevent interaction of the canned food with the tin cans, and

these substances are hazardous material such as Dimethyl bisphenol and Bisphenol A . In recent study in the

United States was found that these chemicals cause carcinogenic to humans, especially in females, such as

cervical , breast and vaginal cancer . Phosphorus compounds are used in food for many purposes, such as

phosphoric acid which is used in soft drinks and calcium phosphate for the purpose of making canned foodmore solid, and sodium phosphate which is used in dried food. Scientists have warned in their study of these

chemicals, that excessive use of such substances in food cause an imbalance in the absorption of calcium from

the body, especially in children, which leads to osteoporosis .

Poisoning diseases resulting from eating canned food

Food poisoning are usually occur in canned food, either during the stages of preparation or manufacturing or

packaging or during or after sterilization, especially when the sterilization was not up to or through

additional defects in the cans after the final stage of the process of closure . Bacterial poisoning is the most

important and dangerous types of food poisoning, such as Clostridium botulinum , Salmonella , a

Staphylococcus aureus and Bacillus cereus, and all of these bacteria releases toxins into the canned food

caused damage to the human health, as that these toxins have the ability to resist high temperatures when

sterilization .Symptoms of food poisoning usually begin to appear after a period of time ranging from 1 - 36

hours of eating contaminated food, according to the causes of il lness , such clinical symptoms are vomiting,

diarrhea, headache, nausea, dehydration, especially in children and the elderly with a rise in body

temperature. Clostridium toxins also caused disruption of the central nervous system, and death due to

paralysis of the breathing muscles, where one milligram of these toxins are enough to kill sixteen thousand

people.

Causes and symptoms



Food poisoning can be divided into two basic types: illness caused by infectious organisms and

illness caused by chemicals. The infectious organisms (pathogens) that cause food poisoning are

bacteria, viruses, and parasites. Chemicals can be either natural toxins (poisons) found in plants(e.g. poisonous mushrooms) and animals (Japanese puffer fish) or they can be man-made

chemicals such as pesticides or herbicides.

Symptoms of food poisoning usually develop anywhere within 1-48 hours after eating

contaminated food. Symptoms of chemical food poisoning often appear very quickly. The type

of symptoms and their severity depend on the cause of the food poisoning, the amount of contaminated food eaten, and the health of the individual. Symptoms usually develop suddenly.

Some common symptoms of food poisoning include:

nausea followed by forceful vomiting

frequent diarrhea. Stools can be extremely watery and may or may not contain blood

painful stomach cramps

fever

headache

dizziness

blurred vision, difficulty breathing, tingling in hands and feet (chemical food poisoning)

Microorganisms responsible for common food-borne illness

Microorganism Food-borne

illness

Symptoms Common food sources Incubation

Bacillus cereus Intoxication Watery diarrhea and

cramps, or nausea

and vomiting

Cooked product that is left

uncovered —milk, meats,

vegetables, fish, rice, andstarchy foods

0.5 –15 hours

Campylobacter

jejuni

Infection Diarrhea, perhaps

accompanied by

fever, abdominal

pain, nausea,

headache, and

muscle pain

Raw chicken, other foods

contaminated by raw

chicken, unpasteurized milk,

untreated water

2 –5 days

Clostridium

botulinum

Intoxication Lethargy, weakness,

dizziness, double

vision, difficulty

speaking, swallowing,

and/or breathing;

paralysis; possible

death

Inadequately processed,

home-canned foods;

sausages; seafood products;

chopped bottled garlic;

honey

18 –36 hours




illness


Clostridium

perfringens

Infection Intense abdominal

cramps, diarrhea

Meats, meat products,

gravy, Tex-Mex type foods,

other protein-rich foods

8 –24 hours

Escherichia coli

group

Infection Watery diarrhea,

abdominal cramps,

low-grade fever,

nausea, malaise

Contaminated water,

undercooked ground beef,

unpasteurized apple juice

and cider, raw milk, alfalfa

sprouts, cut melons

12 –72 hours

Listeria

Monocytogenes

Infection Nausea, vomiting,

diarrhea; may

progress to

headache, confusion,

loss of balance and

convulsions; may

cause spontaneous

abortion

Ready-to-eat foods

contaminated with bacteria,

including raw milk, cheeses,

ice cream, raw vegetables,

fermented raw sausages,

raw and cooked poultry,

raw meats, and raw and

smoked fish

Unknown;

may range

from a few

days to 3

weeks

Salmonella

species

Infection Abdominal cramps,

diarrhea, fever,

headache

Foods of animal origin;

other foods contaminated

through contact with feces,

raw animal products, or

infected food handlers.

Poultry, eggs, raw milk,

meats are frequently

contaminated

12 –72 hours

Shigella Infection Fever, abdominal

pain and cramps,

diarrhea

Fecally contaminated foods 12 –48 hours

Staphylococcus

aureus

Intoxication Nausea, vomiting,

abdominal cramping

Foods contaminated by

improper handling andholding temperatures—

meats and meat products,

poultry and egg products,

protein-based salads,

sandwich fillings, cream-

1 –12 hours




illness


based bakery products

Hepatitis A Infection Jaundice, fatigue,abdominal pain,

anorexia,

intermittent nausea,

diarrhea

Raw or undercookedmolluscan shellfish or foods

prepared by infected

handlers

15 –

50 days

Norwalk-type

viruses

Infection Nausea, vomiting,

diarrhea, abdominal

cramps

Shellfish grown in fecally

contaminated water; water

and foods that have come

into contact with

contaminated water

12 –48 hours

Giardia lamblia Infection Diarrhea, abdominal

cramps, nausea

Water and foods that have

come into contact with

contaminated water

1 –2 weeks

Trichinella

spiralis

Infection Nausea, diarrhea,

vomiting, fatigue,

fever, abdominal

cramps

Raw and undercooked pork

and wild game products

1 –2 days

(Illustration by GGS Information Services/Thomson Gale.)

Contamination that causes food poisoning can occur at every level of the food production

process Some examples follow.

Growers: application of illegal pesticides and herbicides or their application higher than

approved concentrations. In the United States, pesticides use is regulated by the United States

Department of Agriculture (USDA) and the Environmental Protection Agency (EPA)

Processors: use of contaminated water in processing, inadequate disinfecting of processing

equipment, inadequate time and temperature in processing canned or cooked foods,

contamination with poisons used to control factory pests, and improper handling of rawmaterials. In the United States, meatpacking plants are inspected by the USDA, and other food

processing plants are inspected by the United States Food and Drug Administration (FDA)

Storage and transportation: holding fresh or frozen foods at improper temperatures,

inappropriate use of fumigants in warehouses or trucks, inadequate sanitizing of food-carrying

tanker trucks (e.g. milk, corn syrup), and contamination by insects or rodent droppings in

storage areas



Retail outlets and restaurants: food kept at improper temperatures, cross-contamination

between raw and cooked food, improper disinfecting of food preparation surfaces, transmission

by infected food handlers,

KEY TERMS

Pathogen — An organism that causes a disease.

Toxin — A general term for something that harms or poisons the body.

and failure of food handlers to wash their hands. Restaurants are inspected by local healthauthorities.

Home preparation: letting food sit out too long at room temperature, inadequate cooking,

cross-contamination between cooked and raw food, failure to properly reheat leftovers

Bacteria

Bacterial contamination is the leading cause of food poisoning. At room temperature, bacteriareproduce at astounding rates. A single bacterium that divides every half hour can produce 17

million offspring in 12 hours. Bacteria fall into two general categories. One group causes

symptoms of food poisoning by directly infecting the intestines causing irritation and diarrhea.The other group release toxins (poisons) as they grow and reproduce. These toxins affect the

digestive system and often cause vomiting first followed by diarrhea. Many bacteria cause food

poisoning. A few of the more common ones are described below.

Bacteria of the genus Salmonella are common in reptiles, birds, and mammals. They are found

most often in eggs, poultry, dairy products, and beef. Infection with Salmonella causes nausea,vomiting, stomach cramps, headache, and low-grade fever. Symptoms begin anywhere from 6 to48 hours after exposure and may last for 7 days. In people with weakened immune systems,

Salmonella

Bacteria of the genus Campylobacter cause more diarrhea illnesses worldwide than any other group of bacteria. They produce fairly mild diarrhea, fever, and stomach cramps. Campylobacter

bacteria are found in almost all raw chicken and turkey. Cross-contamination, that is puttingcooked food down where raw food had been, is a leading cause of food poisoning from

Campylobacter These bacteria are also transmitted by water contaminated with animal feces.

Escherichia coli are a large group of bacteria, only some of which cause food poisoning. E. coli food poisoning usually begins with watery diarrhea that later turns bloody. One strain of E. coli

known as 0157:H7 is most often found in undercooked hamburger, but has also been found inready-to-eat raw spinach. This particular strain can cause kidney failure and death, especially in

children and the elderly.

Clostridium botulinium is a bacteria that causes the disease botulism. C. botulinium produces a

toxin that affects the nervous system and can cause difficulty breathing and paralysis. Symptoms



do not appear until 1 to 4 days after exposure. Botulism is associated with improperly canned

food, smoked fish, and honey. Infection with C. botulinium is serious and often fatal.

Viruses

A large group of viruses called Norwalk or Nor-walk-like viruses are an extremely commoncause of foodborne illness. In the mid-2000s, Norwalk viruses were often in the news for causing

outbreaks of gastrointestinal disease on cruise ships and in nursing homes. They cause more

vomiting than diarrhea than any other viruses. Unlike many of the other causes of food poisoning, these viruses are not usually naturally present in food. They are usually transferred

from the hands of infected food handlers to the food that they are preparing, especially to foods

such as salads and sandwiches.

Parasites

Parasites that cause food poisoning usually come from contaminated water. They often cause

mild symptoms that are slow to develop but last for several weeks. Giardia causes waterydiarrhea and is often acquired by drinking untreated water from lakes or streams.Cyrptosporidium is a parasite that causes large amounts of watery diarrhea for 3 – 4 days. Healthy

people usually recover quickly, but in people with weakened immune systems, symptoms can

persist for a long time.

Natural toxins

Natural poisons found in some wild mushrooms can cause anything from nausea and vomiting to

hallucinations, coma, and death, depending on the amount and species of mushroom eaten.

Mushroom poisoning is a medical emergency. People who believe they have eaten a poisonous

mushroom should, if possible, take a sample of the mushroom or their vomit to the emergencyroom with them. Identifying the type of mushroom causing the illness can help determine the

most effective treatment.

Manmade toxins

Manmade toxins include all pesticides, fertilizers, disinfectants, and any other chemicalsremaining in food when it is eaten that can cause illness. Contamination is accidental, and often

the result of ignorance or a misunderstanding of how to apply the chemical. Symptoms maydevelop rapidly or slowly depending on the type of chemical and the amount of exposure.

Chemical poisoning requires prompt medical evaluation.

Diagnosis

Food poisoning is caused by many different organisms, but identifying the exact organism is not

usually necessary. Most mild food poisoning is diagnosed by the symptoms of vomiting,diarrhea, and stomach cramps coupled with information about that the individual has recently

eaten. The length of time between eating the suspect food and the start of symptoms gives

physicians a clue about what particular organism may be causing the food poisoning. Blood and



urine tests may be ordered to determine the individual’s degree of dehydration and electrolyte

(chemical) imbalances. In most cases, determining the exact pathogen that is causing the food

poisoning is relatively unimportant, as treatment tends to be the similar for most causes.However, if diarrhea is persistent, a stool culture may be done to provide more specific

information.

When chemical or natural toxin poisoning is suspected, determining the exact cause is more

important, and treatment is specific to the cause. The stomach may be pumped and the contents

tested. Extensive blood tests are usually needed. Sometimes activated charcoal is used to helpabsorb the poison in the stomach.

Treatment

The main goal of treatment for food poisoning is to keep the individual from becoming

dehydrated. A loss of 20% of a person’s body fluid is fatal, and 10-15% is serious. In food

poisoning, huge amounts of both water and electrolytes can be lost quite rapidly. Vomiting and

diarrhea in infants and young children require especially prompt professional treatment becausesmall children can become dehydrated within hours.

Mild cases of food poisoning can usually be treated at home, especially if they are not

accompanied by a fever. Dehydration in infants and children can be prevented or treated by

giving them oral rehydration solutions such as Pedialyte, Infalyte, Naturalyte, Ora-lyte, or

Rehydralyte. These are available in supermarkets and pharmacies without a prescription. Oralrehydration solutions have the proper balance of salts and sugars to restore fluid and electrolyte

balance. They can be given to young children in small sips as soon as vomiting and diarrhea

start. Children may continue to vomit and have diarrhea, but some of the fluid will be absorbed.In the past, parents were told to withhold solid food from children who had diarrhea. New

research indicates that it is better for children should to be allowed to eat solid food should theywant it, even though diarrhea continues.

Older children and adults who are dehydrated can be given oral rehydration solutions or sports

drinks such as Gatorade. Adults and older children with food poisoning should avoid drinkingcoffee, tea, and soft drinks, especially soft drinks that contain caffeine, as these liquids promote

dehydration. Over-the counter medications to stop or slow diarrhea such as Kaopectate, Pepto-

Bismol, or Imodium will not shorten the duration of the disease, but may give the individualsome control over his or her bowels. Consult a physician before giving these over-the-counter

medicines to children.

Individuals of all ages who are seriously dehydrated need to be treated promptly by a medical professional. In the case of severe dehydration, the individual may be hospitalized and fluids

given intravenously (IV; directly into the vein). Drugs may also be prescribed to stop persistent

vomiting. Although bacteria cause many cases of food poisoning, antibiotics are not routinelyused in treatment. Some studies have shown that antibiotics are necessary only in about 10% of

cases.



Individuals who think their food poisoning symptoms are caused by chemicals or natural toxins

should seek emergency medical care immediately. These types of food poisoning are too serious

to try to treat at home.

Nutrition/Dietetic concerns

Certain foods are more commonly associated with food poisoning than others. These include:.

raw and undercooked meat, especially ground meat

raw or undercooked poultry

raw or undercooked eggs and egg products such as mayonnaise or raw cookie dough. Estimates

are that 1 of every 20,000 eggs is contaminated with Salmonella

unpasteurized milk products or unpasteurized fruit juice

raw shellfish, especially oysters, clams, scallops, and mussels

ready-to-eat raw fruits and vegetables

wild mushrooms. Note: many mushrooms that are poisonous in North America look almost

identical to safe-to-eat mushrooms found in Europe improperly prepared fish such as barracuda or Japanese puffer fish

improperly canned foods (homemade or commercial). Note: any can that is leaking or bulging

should be discarded

soft cheeses such as brie or feta

lunch meats or deli meats

Although the food in the United States is very safe, occasionally major outbreaks of food

poisoning occur that can be traced to a breakdown in the food handling system. Larger outbreaks

can be identified and traced to their source because each state has a list of diseases that health professionals are required to report to the county public health service once positive diagnosis is

made. Most states require that doctors and hospitals report confirmed cases of disease caused bySalmonella and E. coli 0157:H7 and several other food poisoning pathogens. This information is

then passed on to the CDC.

Most food poisoning occurs to single individual or to a small group of people, such as a family ata picnic. A major food poisoning outbreak is suspected when many people develop the same

symptoms of food poisoning within a short time or within the same geographic area. A major

outbreak sets off a full investigation by a team of microbiologists, food scientists, process

engineers, specialists in food sanitation, and others. In a larger outbreak, the CDC usuallycoordinates the investigation. The CDC has established a special system called FoodNet to

monitor food poisoning reports and look for patterns that suggest an outbreak. Information on

chemical and natural toxin poisonings is also collected by the American Association of PoisonControl Centers.

Prognosis

Most people have unpleasant gastrointestinal symptoms — vomiting and diarrhea — for a few days

and then recover fully from food poisoning. In young children, dehydration is always a cause for

concern. Worldwide, dehydration from diarrhea is the biggest killer of children under age 5. If



dehydration can be controlled in young children with food poisoning, most recover with few

complications. However, E. coli 0157:H7 can cause fatal renal failure in 3-5% of children. This

bacteria is most often acquired by eating unpasteurized apple cider or apple juice, alfalfa or beansprouts.

More serious long-term health problems often result from chemical poisonings. Toxins found insome wild mushrooms and some fish can cause permanent liver damage requiring a liver

transplant or death. Pesticides and other chemical contamination can cause liver damage, kidney

failure, and nervous system complications. In 2007, apparent chemical contamination of pet foodcaused the death of hundreds of dogs and cats in the United States.

Prevention

Appropriate food handling procedures at every level of the production process can go a long way

in preventing food poisoning. Growers should apply only approved pesticides and herbicides at

levels recommended by the Environmental Protection Agency and the Department of

Agriculture. Processors must use clean sources of water to wash produce. Processing machinerymust be disinfected regularly, and pesticides used in processing plants must be safe for use

around food. In restaurants, food must not be held under warming lights of on buffet tables for

long periods.

At home, individuals can help prevent food poison by following these guidelines.

Wash hands, food preparation surfaces, and utensils often when handling food

Prevent cross-contamination of raw and cooked food. Do not put cooked food back on the same

plate or surface that held it when it was raw

Cook foods to internal temperatures between 140°F and 180°F (60-83° C)

Refrigerate or freeze fresh foods and leftovers promptly Defrost food in the refrigerator or microwave and not on the counter at room temperature.

Cook promptly when defrosted

Keep food at temperatures above 140°F (60°C) or below 40°F (4° C)

Throw out food that has sat at room temperature for 2 hours or more

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