Understanding FoodUnderstanding Food

Chapter 3: Chapter 3:

Food SafetyFood Safety

Food SafetyFood Safety

The United States food supply is probably the The United States food supply is probably the safest in the worldsafest in the world Federal and state regulationsFederal and state regulations InspectionsInspections Centers for Disease Control and Prevention (CDC) Centers for Disease Control and Prevention (CDC)

tracks down causal factors upon tracks down causal factors upon outbreaksoutbreaks Food manufacturers and distributors are motivated to Food manufacturers and distributors are motivated to

avoid lawsuits due to negligenceavoid lawsuits due to negligence

Foodborne IllnessFoodborne Illness

Outbreak: Outbreak: Defined by the CDC as the Defined by the CDC as the occurrence of two or more cases of a occurrence of two or more cases of a similar illness resulting from the ingestion similar illness resulting from the ingestion of a common food. of a common food.

Foodborne illness: Foodborne illness: An illness transmitted An illness transmitted to humans by food.to humans by food.

Foodborne IllnessFoodborne Illness

Foodborne IllnessFoodborne Illness

Bacteria: Bacteria: One-celled microorganisms abundant One-celled microorganisms abundant in the air, soil, water, and/or organic matter (i.e., in the air, soil, water, and/or organic matter (i.e., the bodies of plants and animals). the bodies of plants and animals). Pathogenic: Pathogenic: Causing or capable of causing Causing or capable of causing disease. disease. Food infection: Food infection: An illness resulting from An illness resulting from ingestion of food containing large numbers of ingestion of food containing large numbers of living bacteria or other microorganisms. living bacteria or other microorganisms. Food intoxication: Food intoxication: An illness resulting from An illness resulting from ingestion of food containing a toxin.ingestion of food containing a toxin.Food intoxification: bacteria enters gut and then Food intoxification: bacteria enters gut and then produces toxin.produces toxin.

Foodborne IllnessFoodborne IllnessHealth agency fingers food in E coliHealth agency fingers food in E coli outbreak outbreak

Food SafetyFood Safety

Foodborne IllnessFoodborne Illness

Mold: Mold: A fungus (a plant that lacks chlorophyll) A fungus (a plant that lacks chlorophyll) that produces a furry growth on organic matter. that produces a furry growth on organic matter.

Mycotoxin: Mycotoxin: A toxin produced by a mold. A toxin produced by a mold.

Bloom: Bloom: Cottony, fuzzy growth of molds. Cottony, fuzzy growth of molds.

Virus: Virus: An infectious microorganism consisting of An infectious microorganism consisting of RNA or DNA that reproduces only in living cells.RNA or DNA that reproduces only in living cells.

Foodborne IllnessFoodborne Illness

Food SafetyFood Safety

Parasite: Parasite: An organism that lives on or within another organism at An organism that lives on or within another organism at the host’s expense without any useful return. the host’s expense without any useful return.

Only 3 out of about 30 types of protozoa are related to food Only 3 out of about 30 types of protozoa are related to food safety: safety:

Giardia Giardia

CryptosporidiumCryptosporidium

CyclosporaCyclospora

Prion: Prion: An infectious protein particle that does not contain DNA or An infectious protein particle that does not contain DNA or RNA.RNA.

It is the cause of mad cow disease, or bovine spongiform It is the cause of mad cow disease, or bovine spongiform encephalopathy (BSE).encephalopathy (BSE).

Foodborne IllnessFoodborne Illness

HACCP: HACCP: Hazard Analysis and Hazard Analysis and Critical Control Point System, Critical Control Point System, a systematized approach to a systematized approach to preventing foodborne illness preventing foodborne illness during the production and during the production and preparation of food. preparation of food. Critical control point (CCP): Critical control point (CCP): A point in the HACCP process A point in the HACCP process that must be controlled to that must be controlled to ensure the safety of the food.ensure the safety of the food.

Food SafetyFood Safety

HACCP Principle #2:HACCP Principle #2: Identify the Critical Control Points (CCPs)Identify the Critical Control Points (CCPs)

Processing (food plants)Processing (food plants)Purchasing (vulnerable foods)Purchasing (vulnerable foods)Preparation (thawing, Preparation (thawing, crosscontaminationcrosscontamination, heating, , heating, holding, serving, and cooling/reheating) holding, serving, and cooling/reheating)

Cross-contamination: Cross-contamination: The transfer of bacteria or other The transfer of bacteria or other microorganisms from one food to another. microorganisms from one food to another.

Sanitation (cleanup, equipment, facilities, pest control, and Sanitation (cleanup, equipment, facilities, pest control, and water)water)StorageStoragePersonnelPersonnel

Food SafetyFood Safety

HACCP Principle #3:HACCP Principle #3: Establish Limits at Each Critical Control PointEstablish Limits at Each Critical Control Point

The critical control point limits discussed include:The critical control point limits discussed include: TemperatureTemperature TimeTime Water and humidityWater and humidity pHpH

Food SafetyFood Safety

Temperature danger zone: Temperature danger zone: The temperature range of 40° The temperature range of 40° to 140°F (4° to 60°C), which is to 140°F (4° to 60°C), which is ideal for bacterial growth. ideal for bacterial growth.

Spore: Spore: Encapsulated, dormant Encapsulated, dormant form assumed by some form assumed by some microorganisms that is microorganisms that is resistant to environmental resistant to environmental factors that would normally factors that would normally result in its death.result in its death.

Food SafetyFood Safety

Storage TemperaturesStorage Temperatures. . Perishable foods should Perishable foods should be stored in the refrigerator, freezer, or dry be stored in the refrigerator, freezer, or dry conditions according to the following conditions according to the following temperatures:temperatures: Refrigerator: 40°F (4°C) or belowRefrigerator: 40°F (4°C) or below Freezer: below 0°F (18°C)Freezer: below 0°F (18°C) Dry storage: 65°F (18°C)Dry storage: 65°F (18°C)

Food SafetyFood Safety

TimeTime

Microbial growth grows exponentially.Microbial growth grows exponentially.

Two hour rule appliesTwo hour rule applies

Storage timesStorage times RefrigeratorRefrigerator FreezerFreezer Dry storageDry storage

Food SafetyFood Safety

Water and humidityWater and humidity

Bacteria need water to surviveBacteria need water to survive

pHpH

Acidity or alkalinity often determines which Acidity or alkalinity often determines which bacteria will growbacteria will grow