Chapter 13 Flashcards
Foodborne Illness
Affects 48 million Americans each year (128,000 hospitalizations and 3,000 deaths).
High risk populations: older adults, young children, pregnant women, immunocompromised people
Pathogens
Viruses: norovirus and Hepatitis A
Bacteria: salmonella, E coli, listeria
Parasites: cyrptosporidium, giardia, toxoplasma gondii
Prions: linked to mad cow disease and Creutzfeldt-Jakob disease
Core Four Prevention Steps
Clean, Separate, Cook, Chill
Clean
Wash hands, tools, produce, fridge
Separate
Prevent cross-contamination between raw and cooked foods
Cook
Use a food thermometer to ensure proper internal temps
Chill
Store foods at safe temps (avoid 40-140 F danger zone)
Food Safety Measures
Government Oversight: collab between FDA, USDA, CDC. HAACP (Hazard Analysis and Critical Control Points) ensures safety from farm to table
Food Preservation
Methods: pasteurization, freezing, pickling, drying, irradiation (uses energy to kill harmful organisms without making food radioactive)
Food Additives
Increase shelf life, nutrient content, flavor, texture. Regulated by FDA, adheres to 1958 Food Additives Amendment and DeLaney Clause
Preservatives
Salt, sugar, nitrites, antioxidants (BHA, BHT)
Flavor Enhancers
MSG (monitored and regulated by FDA)
Texture Enhancers
Gums, emulsifiers, anti-caking agents
Nutrients
Vitamins, minerals (folic acid, B vitamins)
Toxins and Chemical Agents
Natural toxins: marine toxins (ciguatera, neurotoxins in shellfish)
Chemical contaminants: antibiotics, pesticides, BPA, dioxins, PCBs
Bioterrorism
Intentional contamination of food with harmful pathogens or toxins. Prevention includes food defense plans, secure packaging, consumer vigilance
