Food safety ...and Technology

1. Food Safety
&Food Technology
Brittany, Yu & Matt

2. Fact or Fiction
 On average, each day, over 200,000 people in the
United States fall ill with foodborne illness.
Of those, 14 die.
 FACT
 Estimate of foodborne
illness in the U.S
each year
76 million people
become ill
5,000 people die

3. Foodborne microorganisms can
cause illness for the body
 Definition
 Foodborne illness: illness transmitted to human
beings through food and water; caused by an
infectious agent or poisonous substance arising
from microbial toxins, poisonous chemicals or other
harmful substances.
 Foodborne illness = Food poisoning

4. People with a higher risk of
foodborne illness
Pregnant
women
Infants
Young children and
older adults
People with weakened immune
systems and individuals with
certain chronic diseases

5. Symptoms of Foodborne illness
 Diarrhea and/or vomiting, typically lasting 1 to 7 days.
 Abdominal cramps, nausea, fever, joint/back aches,
and fatigue.
 “Stomach flu” may actually be a foodborne illness
caused by a pathogen (i.e., virus, bacteria, or
parasite) in contaminated food or drink.
 The incubation period (the time between exposure to
the pathogen and onset of symptoms) can range from
several hours to 1 week.

6.  Microorganism can cause foodborne illness
either by infection or intoxication
 Food infection
 Bacteria are consumed
 Body reacts by raising temperature- fever
 Longer incubation
 Food intoxication
 Toxin contaminated food is eaten
 Shorter incubation
Foodborne microorganisms can
cause illness for the body (cont)

8. Safe Food Handling
 Food can provide ideal
conditions for bacteria to
multiply and to produce toxins.
 Disease causing bacteria
require these three conditions
to thrive
 Nutrients
 Moisture
 Warmth (40oF – 140oF)

9. Be Food Safe

10. Keep your hands and surface
clean

11. Wash your hand
 Use freshly water
 Wash hand properly at
least 15 seconds, not
just rinsing them.
 Clean under fingernails
 Wash hand before, after
handling raw food
 Hand-washing is the
most effective way to
prevent spread of
foodborne illness.

12. Clean during food preparation
Wash
 Cutting boards
 Knives
 Utensils
 Counter tops
Using hot, soapy
water after preparing
each food and before
going on to the next.

13. Keep Raw Food Separate

14. Use different Cutting Board
 Separate raw, cooked and
ready-to-eat foods while
shopping, preparing or
storing food.
 Use one Cutting Board for
raw meat, poultry and
seafood.
 Separate another one for
fresh produce

15. Cook food to a safe
temperature to kill
microorganisms.

16. Safe cooking Tips
 After cooking, food must be held at
140oF or higher.
 Use thermometers to test the
temperature of cooked food.
 Cook thoroughly
 Keep Hot food Hot, Cold food Cold

17. For more information about usingFor more information about using
food thermometers, visit this Web site …food thermometers, visit this Web site …

18. Which ground beef patty is cooked to
a safe internal temperature?
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

19. This IS a safely
cooked hamburger,
cooked to an internal
temperature of
160°F, even though
it's pink inside.
This is NOT a safely
cooked hamburger.
Though brown inside, it’s
undercooked. Research
shows some ground beef
patties look done at
internal temperatures as
low as 135°F.
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

20. Chill

21. Safe Chilling Tips
 Shop cold food last, keep cold food cold.
 Chill (refrigerate) perishable food promptly
and defrost properly.
 Cooked food must be refrigerated immediately
or within 2 hours
(1 hour if room temperature
approaches 90oF)
 “When in doubt, toss it out.”

22. How to be cool
 Cool food in shallow containers. Limit depth of food to
2 inches or less.
 Avoid putting hot food in refrigerator because heat can
affect the other’s food safety.
 Place very hot
foods on a rack at
room temperature
for about 20
minutes before
refrigeration.

23. Recommended refrigerator
& freezer temperatures
 Set refrigerator at
40°F or below.
 Set freezer at
0°F.

24. The THAW LAW
 Plan ahead to defrost
foods.
 The best way to thaw
perishable foods is in the
refrigerator.

25. Fact or Fiction
 Food is safe once it's cooked, no matter how long
you leave it out.
FICTION
 Food - raw food and cooked food - may not be safe
after sitting out at room temperature for more than two
hours. Bacteria grow rapidly in the "danger zone"
between 40° F and 140° F.
 Advice: Follow the "two hour rule": toss perishable
foods left out for more than 2 hours. And if left out in a
room or outdoors where the temperature is 90° F or
hotter, food should be discarded after just 1 hour.

26. Which food are most likely to
make people sick?
 Meats and poultry
 Animal Diseases
 Eggs
 Seafood
 Raw Produce
 Honey
 Picnics and Lunch Bags
 Take-out foods and Leftovers

27. Safety Tips
 Read Labels to determine if it is ready-to-eat
 Cook to safe temperature.
 Consume food by the “used-by” date
 Store raw meat, poultry and seafood on the
bottom shelf of the refrigerator
 Avoid washing raw meat and poultry
 Increase the danger of cross-contamination,
spreading bacteria from raw meat to other
foods, cooking surface and utensils.
 Remember, when traveling
“Boil it, cook it, peel it or forget it.”

28. Fact or Fiction
 Scrambled, poached, fried and hard-cooked eggs are
safe when cooked so both yolks and whites are firm,
not runny.
 FACT
 Avoid raw or partially cooked eggs
or foods containing raw eggs
and raw/undercooked
meat and poultry.

29. Video: Basic Food Safety
http://www.youtube.com/watch?v=DXmgTeu74bY

30. Recent advances aimed at
reducing microbial food
contamination
 Irradiation
 Improved Testing
 Modified Atmospheric Packaging
 Bacteria-Killing Wraps and Films
 Bacteria-Killing Virus

31. Irradiation
 Definition: the application of ionizing radiation to
foods to reduce insect infestation or microbial
contamination or to slow the ripening or sprouting
process
 Irradiation = cold pasteurization
 During irradiation, foods are exposed briefly to a
radiant energy source such as gamma rays or
electron beams within a shielded facility.
 Irradiation is not a substitute for proper food
manufacturing and handling procedures.
 The process, especially when used to treat meat and
poultry products, can kill harmful bacteria, greatly
reducing potential hazards.

32. How Irradiation works?
 Low-dose of irradiation protects consumers from
foodborne illness by
 Controlling mold in grains
 Sterilizing spices and teas for storage at room temperature
 Controlling insects and extending shelf life in fresh fruits and
vegetables.
 Destroying disease-causing bacteria in fresh and frozen
food.
 Does not noticeably change the taste, texture or
appearance of FDA approved foods, nor does it make
food radioactive.

33. Labels
 Treated irradiation food must say so on
its labels.
 The “radura” logos is the international
symbol for foods treated with
irradiation.
 However, foods include irradiation
ingredients, such as spices, does not
need to provide this information.

34. Other technologies
 Improved Testing
 Testing foods before they reach consumers
 Microbial Testing
 Modified Atmospheric Packaging
 Certain packaging methods used to improve the safety and
shelf life of many fresh and prepared food.
 Modified Atmospheric Packaging = Vacuum Packaging
 Bacteria-Killing Wraps and Films
 Bacteria-Killing Virus

35. Toxins, Residues
and Contaminants in Food
 Natural Toxins in Foods
 Pesticides
 Animal Drugs
 Environmental Contaminants

36. Fact or Fiction
 Natural foods contain natural toxins that can be
hazardous if consumed in excess.
 FACT
 To avoid poising by toxins:
 Eat all foods in moderation
 Treat chemicals from all sources
with respect
 Choose variety of food.

37. Pesticides
 Chemicals used to control insects, disease, weeds,
fungi, and other pests on crops and around animals
 Used broadly, the term include:
 Herbicides – to kill weeds
 Insecticides – to kill insects
 Fungicides – to kill fungi
 Pesticides residues on agricultural products can
survive processing.
 It can be hazardous if mishandled
 The FDA tests for pesticides residues in both
domestic and imported food

38. Ways to Reduce Pesticide
Residue Intake
 Trim the fat, skin from the meat,
 Discard fats and oils in broths and pan dripping
 Select fruits and vegetables with intact skins
 Wash fresh produce in warm running water, use
scrub brush and rinse thoroughly
 Consider buying certified organic foods
 Discard the outer leaves
 Peel waxed fruits, vegetables

39. Animal Drugs
 Growth Hormone in Meat and Milk
 A hormones that promotes growth and that is produced
naturally in the pituitary gland of the brain
 Animals often develop more meat and less fat
 Increase milk production while reducing feed requirements
 Antibiotics in Livestock
 Antibiotics overuse foresters antibiotic resistance in
bacteria, threatening human health
 Arsenic in Food Animals
 Arsenic drugs are used to promote are used to promote
growth in chickens and other livestock.

40. Environmental Contaminants
 Definition: any substance occurring in food by
accident, any food constituent that is not normally
present.
 Harmfulness of Contaminants
 Persistent environment contaminants pose a significant, but
generally small, threat to safety of food.
 Mercury in Seafood
 Mercury and other contaminants are of greatest concern
during pregnancy, lactation and childhood.

41. Food Additives
 Additives are substances added to
foods, but are not normally
consumed by themselves as
foods.
 Give foods desirable
characteristic: color, flavor,
texture, stability, enhanced
nutrient composition and
resistance to spoilage.

42. Are Food Additives Safe?
 Under conditions of its use, additives may or may not
be safe.
 Additives are called hazardous only if they are toxic in
the amounts ordinarily consumed.
 Margin of safety : a zone between the concentration
normally used and that at which a hazard exists.
 The FDA regulates the use of intentional additives:
safe, effective and measurable in the final product.
 Additives on the GRAs – generally recognized as
safe- list are assumed to be safe because they have
long been used.
 Approved additives have wide margins of safety.

43. Additives Concerns
 Microbial food spoilage can be prevented by
antimicrobial additives.
 Sugar and salt have longest history of used to preserved
food by withdrawing water from the food – moisture and
add flavoring agents.
 Nitrites added and preserved the colors and prevent the
growth of deadly botulinum bacteria.
 Sulfites prevent oxidation in many
processed foods, alcohol beverage
and drugs.
 Monosodium Glutamate (MSG)
used to enhance others flavors
and added taste. It can cause reaction
in people with sensitivities.

44. Organic Food
and Genetically Modified Food
 Genetic modification: intentional changes to the
genetic material of living things brought about through
a range of methods, including rDNA technology,
natural cross-breeding, and agricultural selective
breeding.
 Organic farming practices are
designed to encourage soil,
water conservation,
with respect to animal
and reduce pollution.

45. Fact or Fiction
 Organic candy bar, frozen soy desserts and fried
organic snack chips are more nutritious or less fattening
than ordinary treats.
 FICTION
 The different of nutrient
composition between
organic foods and
conventional produced
foods are so small.

46. Pros and Cons
Organic
Pro
 Low level of pesticides
 Improve soil conditions
 Highly protective waterways
and wildlife
 Use sustainable agricultural
techniques
 Distinctive flavors
 Slightly increased content of
trace mineral, vitamin C
 Ethical comfort
Cons
 High Price
 Same potential health risks
 Less perfect appearances
Genetically
Pro
 Fewer pesticides so protect
waterways
 No effect on soil
 Greater food production at low
cost
 High availability
 Increasing nutrient and
photochemical content.
 Ease food hunger
Cons
 Harmful to wildlife by altered
genes
 Create “genetic pollution”

47. Credits
 http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml