Exam 2 Flashcards
Statistics
48 Million illnesses per year in the U.S form foodborne illness
-3000 Deaths a year
1/2 of all flu/GI illnesses caused by foodborne illness
-The U.S still one the safest food supplies in the world.
foodborne Illness
any symptom of disorder that arises from ingesting food or water contaminated with pathogenic microorganism their toxic secretions or poulltuains, and industrial chemicals.
A major cause of diarrhea and vomtting illness
Usually results from unsafe food hanling in the Home
Food Safety Agencies
USDA
FDA
CDC
USDA
U.S Department of Agriculture - Overseas safety of meat poultry and eggs
FDA
Food And Drug Administration- Regulates all other food products besides (Meat, Poultry, and eggs)
CDC
Center for Disease Control and Prevention- (Investigators) Track information needed to identify foodborne illnesses
outbreaks, educate the public about food safety
Causes of Foodborne illness
Raw meats-Individual choice Mishandling of foods -Preference for "rare" meats -Use of immunosuppressant medication -Increase in number of older adults -Mass production and distribution of food
Where can things Go Wrong
Raw material intake Sorting and gathering /gardening harvesting of spinach -packing -cooling or chilling or freezing washing storage -transport -grocery store -In your home or restaurant
Foods most likely to become unsafe
- Milk and dairy
- eggs
- fish
- poultry
- Beef(ground)
- cut leafy greens
- sprouts
- shellfish
- sliced melons
Types of foodborne illness VIRUSES
-HEPATITIS A
HEPATITIS A
Source- Feces of an infected person/ affect the liver
Food-Shellfish contaminated by sewage
Symptoms- Fever, Nausea, Jaundice= Yellow in the eyes and skin
Preventions- employees with Hep A cannot work with food. Wash hands, Shellfish from reputable sources
Bacteria
Salmonella
Salmonella
Bacteria found in cattle, poultry, eggs. water sources
Food Sources- Undercooked poultry and eggs
Sources- Human Feces and infected animals
Onset- 6-24 hours after infection
Symptoms- GI Influneusa vomiting, fever, chills, diarrhea, dehydration
Salmonella Prevention
-Cook food thoroughly-red meats, eggs poultry
Use pasteurized milk and egg products
use water from approved water sources
wash all products thoroughly
Botulism
-Food sources: low-oxygen environment (baked potatoes, canned foods), home-canning of food, untreated garlic oil mixture
- Rod-shaped, spore-forming anaerobic bacteria
- Spores are widespread due to water and dust and can be present on food
- Onset: 4-36 hours (need immediate care)
- Symptoms: difficulty swallowing/breathing, nerve damage, respiratory failure, death
- Prevention: heat, proper canning methods, avoid broken/bent/bulging cans
- HONEY can contain botulism spores; can kill infants younger than 1 year old
Listeria (Soft Cheese)
Food sources: vegetables, soft/unpasteurized cheese Brie=Soft cheese
- Source: infected soil or infected animals
- Onset: 7-30 days
-Symptoms: stillbirth= dies later in pregnancy
, meningitis in new borns= brain infection
-Prevention: pregnant women should avoid soft/unpasteurized cheeses
Shigellosis - Keep flys away from food
- Source: feces, flies
- Symptoms: bloody diarrhea
- Prevention: control flies, wash hand
Staphylococcus Aureus
- Source: human hair, nose, throat, open cuts
- –Deli meat, egg salad, tuna salad
- Symptoms: nausea and vomiting
- Prevention: wash hands, bandage, and gloves if open cuts, refrigerate foods.
E. coli
Food sources: raw or undercooked beef, water supply, fruits/veggies, unpasteurized milk/juice
- Source: infected cattle, human waste
- Onset: 12-72 hours
- Symptoms: watery, bloody diarrhea, kidney failure, death
- Prevention: heat, pasteurization- treatment of milk with heat to kill certain pathogens commonly transmitted
Parasite- Giardiasis
- Food sources: contaminated water (lakes, streams, etc.), common among campers and hikers drinking contaminated water
- Source: human waste that gets into the water supply
- Onset: 3-21 days
- Symptoms: diarrhea, nausea, vomiting
- Prevention: boil water, filtration systems, add iodide tablets to water
Mad Cow Disease
- Protien (prions) found in the intestine and Central Nervous System of bovine thought to be the cause
- Prions spread from one animal to another (if by-products (brain) of the infected animal is used to feed other animals (Banned in the U.S and Canada
- Cooking does NOT destroy prions
- Onset: 2-30 years
- Symptoms: psychosis, seizures, paralysis, and death in humans that consume infected meat
Most Susceptible to Foodborne Illness
Developing fetus Infants and children
-Immature immune system
-Older adults
-Those with liver disease, diabetes, HIV/AIDS, cancer
-Pregnant women
-People taking immunosuppressant agents (like after organ transplants Cancer patients
Those with compromised immunity
Avoiding Microbes at the store
Buy frozen perishable foods last
- place meats in separate plastic bags
- Buy only pasteurized milk/cheese
- Don’t buy dented cans
Avoiding Microbes when cooking
Thoroughly cook meat fish poultry, eggs Check for doneness with a thermometer cook stuffing separately-high risk group store leftovers within 1-2 hours serve cooked meat on clean plates FIFO- first in first out- store raw meat, poultry, and seafood on the bottom of the refirigerator
Thermometer
poultry-156 degrees
Meat- 155 degrees
seafood-145 degrees
Avoiding Microbes at Home
wash hands thoroughly soap 20 secs air dry or paper towel wash: after using the bathroom, touching raw meat, poultry and touching face hair and body. keep counters, cutting boards, equipment clean and sanitized refrigerate meat for 1-2 days frozen for 3-4 months Thaw foods in Fridge/cold running water or microwave wash fruits and veggies remove mold or discard foods
Avoiding Microbes at Home
Keep food cold <40 F
Keep Hot food > 140 F
When in doubt throw it out
Danger zone 40-140 F (Bacteria thrives on these temperature ranges)
Prevention
Fight BAC-Bacteria Clean Chill Separate Cook
Genetically Modified Organisms GMOs
- Definition: organisms that have been genetically engineered to contain both original and foreign genes
- Began in 1990s
- US: corn, cotton, canola, and soybeans
purpose of GMOs
- Reduce the amount of pesticide use
- Improve crop tolerance to herbicides
- Add nutritional value (example: “golden” rice, high in beta-carotene and iron)
Future of GMOs
Crops free from allergy-causing constituents
- Crops that survive harsh conditions - drought conditions
- Microorganisms that create hydrocarbon fuels
GMO Concerns
- Introduction of allergens: labelling laws (milk, eggs, etc.)
- An excessive level of toxins: monitored
- Changes in nutrients: monitored
- Creation of new substances: must be approved by FDA as would any other additive
- Lack of biodiversity
FDA
Ensure food is safe to eat
USDA
Ensure plants are safe to eat
EPA
Ensure foods will not affect environment
Labeling of GMO foods is not mandated by FDA
Little scientific evidence that GMO foods are different in nutritional content than conventional foods
FDA requires Labeling (GMO)
If introduced NEW allergen
More nutrients than original food.
Immune system
many foodborne contaminants are destroyed by antimicrobial enzymes in saliva one hydrochloric acid in the stomach
Exposure can trigger vomiting and diarrhea - the body is trying to get rid of toxins
Norovirus
Source- Infected persons
Foods- Ready to eat foods, seafood
Symptoms- Vomiting and diarrhea
Prevention- employees cannot work, need to wash hands
