14 - Food Safety Flashcards
Types of food hazards
- Biological: bacteria, moulds, parasites, viruses, prions, toxin-producing orgs
- Chemical: pesticide, allergen, food additives
- Physical: metal, glass, jewelry, stones, bone chips
Definition of a foodborne hazard
Biological, chemical or physical agent in, or condition of, food, with the potential to cause an adverse health effect
Two categories of biological hazards
- infection
- intoxication (toxin from bacteria = sickness = faster disease)
antimicrobial residues vs AMR
Residues: host exposed to residue in something they’ve eaten, something in env
AMR: resistance of microbe to a drug (nothing to do with host)
Two classes of physical hazards
- Unavoidable extraneous material: byproduct of the processing system or something inherent to the product itself (e.g. piece of chicken bone in boneless thigh)
- Avoidable extraneous material: foreign matter that should not be present if good manufacturing processes are following (e.g. mouse in loaf of bread)
Risk is the function of…
- Probability/likelihood of an adverse health event
e.g. prevalence of foodborne hazard in food - Severity of that event should it occur
e.g. severity of exposure to the hazard assuming it is in the food
- hazard and host factors !!
Three components of a risk analysis
- risk management
- risk assessment
- risk communication
Sulfolane risk analysis example
- Detergent used in natural gas extraction
- Can lead into ground water and persist for decades
- Effects: acute toxicity (neuro signs), carcinogen?
- Detection in ground water samples from sentinel wells
What is HACCP? Developed by…(why)
Hazard Analysis Critical Control Points
Developed by pillsbury co. in association with NASA and US army labs in the 1960s. Food for astronauts going into space (no healthcare = could not afford to get sick)
WHAT IS FSRP/OFFSRP
Food safety recognition program
- includes on-farm food safety recognition program
- includes post-farm food safety recognition program
What is PIEX
Provides insurance and risk management services to the poultry industry (provincial gov does not have depopulation compensation legislation)
GMO vs gene editing
GMO: genetically modified organism (introduction of novel configurations of genetic materials typically derived from other organisms)
Gene editing: tools used to generate changes to existing, native genetic material in an individual (CRISPR/Cas)
Two types of GMO
Cisgenic modification: genetic material selected for/put into the recipient organism comes from the same species
Transgenic modification: genetic material selected for/put into the recipient organism comes from a different species
FAO definition of food security
When all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life
Four parts of food security
- Availability: does food exist near me (appropriate quality, quantity)
- Access: can I get to food easily (legal, social, political, economic arrangements)
- Stability: risk losing access to food due to shock to system? (economic, climatic)
- Utilization: will this food contribute to my health and wellbeing
