Food Safety Flashcards
Food safety
range of food-related activities from prevention and surveillance to detection and control designed to protect the food supply from intention or unintentional contamination
When an contamination occur in the food production chain?
ANYTIME
-production
-processing
-distribution
-preparation
Food borne illness
condition caused by consumption of a contaminated food or bevergae
What are most food borne illness infections caused by?
bacteria, viruses, and parasites and some could be toxins
How many food-borne illnesses are there?
more than 250
Top 5 food borne pathogens in the US
- norovirus
- salmonella
- clostridium perfringens
- campoylobacter
- staphylococcus aureus
What foods are most likely to be contaminated?
- raw or undercooked meat, poultry, or shellfish
- raw or lightly cooked eggs
- unpasteurized raw milk
What country has the number one safest food supply chains in the world despite trending increase in reported # of food born illness outbreaks?
US
What is necessary to promote food safety?
extensive collaboration between producers, the food industry, medical and vet professionals, federal state, and local government
Hazard analysis and critical control point (HACCP)
a systematic approach to identification, evaluation, and control of food safety hazards
What does HACCP focus on?
health and safety rather than quality issues (goal is to prevent hazards)
What is HACCP mandated by?
FDA and USDA
Control of food borne pathogens preharvest
- produce (fertilizer/compost regulations, farm worker hygiene, EPA and USDA oversight)
- livestock (animal feed quality and safety, biosecurity, animal health and monitoring and vet care, USDA FDA and state vets)
Food safety in harvest of animal products
- milk (sanitary milking procedure, farm level milk safety and quality assessments)
- eggs (farm sanitation, safe collection and handling)
- meat (regulated from home vs commercial slaughter, USDA inspected slaughter facilities)
What pathogens are used as indicators of plant performance?
e.coli and salmonella
Why are foods processed?
for preservation, safety, variety, convenience, nutritional enhancement, and increased marketability
What can limit initial level of contamination?
washing, rinsing, sifting, sorting, and trimming of foods
FAT TOM
F-food
A-acid
T-temperature
T-time
O-oxygen
M-moisture
Food
-provides medium for microorganism to grow
-difficult to influence without altering quality of food
Acidity
optimal pH range for microbial growth is 4.6-7.5
Temperature
optimal temp range for many pathogens is a danger zone
High temperatures _______ pathogens and low temperature ___________ their growth.
-kill
-stop
Time
pathogens require time to propagate to point of being infective less than 4 hours is typical time allowed in danger zone
Oxygen
most food borne pathogens are aerobic
