Food Safety Introduction (7) Flashcards
Dr. Noah
What is food safety?
the science of protecting our food supply from contamination by disease-causing bacteria, viruses, chemicals and other threats to health
What are the statistics on foodborne diseases?
- 1/3rd of deaths: children under 5
- 1 in 10 fall ill every year
- 420,000 deaths each year
What are the 4 major trends creating food safety challenges?
- a substantial and increasing portion of the U.S. food supply is imported
- consumers are eating more raw and minimally processed foods
- increased at risk populations
- consolidation of industry leading to amplification of food risks
What are food safety challenges?
- increasing fraction of US food imported
- consumers eating more raw foods
- increasing immunocompromised
- ~12 agencies to safeguard our food supply
- food recalls
What are risks with the food safety chain?
each is an opportunity for contamination
What is the food safety triad?
- food supply chain
- consumer
- regulator
What is the iceberg dilemma?
What is the theory of Thomas Malthus?
population, when unchecked, increases at a geometrical ratio
subsistence increases only in an arithmetical ratio
a slight acquaintance with numbers will shows the immensity of the first power in comparison with the second
What are som errors with Malthus’ theories?
- he did not forsee to what degree technology would increase food production
- he assumed humans have no control over their reproductive behavior
- he equated famine with a lack of food rather than an unequal distribution of food
According to the FAO, world food production will need to increase ____ to deed > 9 million people
70%
Look at US agricultural production rank
What is the US top ranked in food-wise?
world grain export
The average American family spends ____ of its disposable income on food - the lowest in the world!
10%
What are the microorganism growth requirements?
F: food
A: acidity
T: temperature
T: time
O: oxygen
M: moisture
Regarding microorganism growth requirements, what does the F mean?
food - some source of energy
Regarding microorganism growth requirements, what does the A mean?
acidity - best froth between 4.6 and 7.5
Regarding microorganism growth requirements, what do the Ts mean?
temperature - danger zone 40F to 140F
time - four hours considered maximum
Regarding microorganism growth requirements, what does the O mean?
oxygen - required by most pathogens
Regarding microorganism growth requirements, what does the M mean?
moisture - safer foods have a aw < 0.85
Why process foods?
Why are processed foods considered unhealthy?
- added sugar
- sodim
- saturated/trans fats
- low in fiber
- refined grains
- conducive of unhealthy behaviors
What are the intentions of food preservation?
- reduce existing pathogen load
- render food environment inhospitable to microorganisms: reduce water activity, alter pH, alter temperature, lower oxygen content
- provide physical barrier to contamination/innoculation
What is food preservation?
the process of treating and handling food to stop or greatly slow down spoilage in order to prevent foodborne illness and extend its shelf life
refrigeration, irradiation, freeze-drying, pickling
What is irradiation?
“cold pasteurization” - exposure to low-dose ionizing radiation
kills nearly all surface pathogens - may even achieve sterilization
wheat, potatoes, spices, flour
What is freeze-drying?
combination of freezing and lowering ambient pressure - causes free water to sublimate
What does pickling do?
preserves food in an edible, antimicrobial liquid
lowers water activity and pH
What is fermentation?
beneficial microorganisms compete with pathogens
What is pulsed electric field electroporation?
treating food with brief pulses of strong electric field, cell membrane pores are enlarged, killing cells
What is biopreservation?
the use of natural or controlled microflora to preserve food and extend its shelf life - lactobacillus
vegetables, cereals, meats
What is salt or sugar curing?
result in lowered water activity - osmotic pressure lyses cell membranes
What is pasteurization?**
not complete sterilization - high temperature, short time
What is the difference between HTST and UHT?
HTST: high temperature, short time, 60-90 days
UHT: 180 days
Look at notable facts/history on re-pasteurization
- target: mycobacterium bovis
- later for coxiella burnetii
How does smoking combat microorganisms?
wood smoke deposits natural preservatives on meats & fish
What is the difference between antimicrobials and antioxidants?**
antimicrobials: inhibit growth of microorganisms
antioxidants: inhibit the oxidation (spoilage) of food products
What is hurdle technology?
controlling (or eliminating) foodborne pathogens by the application of more than approach
T/F: In non-food-producing animals, a drug labeled for human use can be administered even if an animal-labeled drug exists
TRUE
