Safe Food and Drugs Flashcards
What are some statistics about food in the US?
1) 1/6 americans develop foodborne illness a year
2) 128,000 are hospitalized a year
3) 3000 die a year
What are risks to food safety?
1) Food poisoning
2) Additives
3) Contaminants
4) Pesticide residues
5) Natural toxins in food
6) Allergens
7) Irradiation
How can other substances be added to foods?
1) Grow naturally
2) Growing or manufacturing processes
(Contamination of animal facilities, use of fertilizers, addition of chemicals to improve growth process, addition of chemicals as preservatives)
What are some causes of risks?
1) unhygienic packaging/shipping
2) Unhygienic food handling in grocery stores or restaurants or institutions
Genetically modified foods
Could be small risk
Irradiation
Small risk
Contamination with bacteria
Big risk
Additives and pesticide exposure
Could be a small risk
Benefits of genetically modified foods
1) Higher crop yields
2) Potentially less expensive
3) Improved quality
4) Can have higher nutrient contents
5) Withstand vagaries of weather patterns
What are the potential risks of GMOs
1) Modified with bacteria or viruses
2) Potential for allergic responses
3) Could take over similar crops through cross pollination
4) Messing with nature
5) Market domination by a few firms
Why were GM foods initially created?
To achieve various characteristics
2) Kills microbial food contaminants
What is the purpose of adding stuff to foods?
1) Prevent deficiency diseases
What are some examples of food additives?
1) Vitamin D added to milk: eliminated rickets
2) Folic acid in flour and rice: Various birth defects
3) Iodine in table salt
4) Niacin in bread
5) Vitamin A in golden rice
What are the pros of organic
1) Fewer pesticide residues
2) May activate more natural pesticides
3) may have more nutrients
What are the cons of organic
1) From individual perspective: cost
2) Organic and carbon footprint
3) From societal perspective: cost and availability feeding world’s poor
What was the Green revolution
use of then modern agriculture techniques to dramatically increase crop yields in low income countries
Green Revolution did what?
Increased product 3 fold, cut prices by 1/2 to 1/3, credited with averting 1 billion deaths due to starvation
Where must food production be regulated?
1) Hundreds of thousands of food processing plants and service outlets
2) Global preparation and distribution
3) Multiple different issues
4) Resources needed to find sources of, or better to prevent problems
5) Coordination of government authorities
At the federal level who does the regulating?
USDA–Food Safety and Inspection Service, FDA
USDA: Food Safety and Inspection Service
1) Safety of meat, poultry and processed eggs
2) Daily inspection of processing plants
3) On site inspector when slaughtering plant active
4) 20% of federally regulated foods
5) 17% of food borne illnesses
6) 1.03 billion budget in 2016
FDA
1) All other foods (additives, pesticides, dietary supplements)
2) Plant inspections were every 10 years
3) 80% of federally regulated foods
4) 67% of food borne illnesses
5) 800 employees in 2015
6) Budget of 1.5 B
What did the FDA Food Safety Moderinzation Act do?
1) Emphasized prevention rather than cure
2) Required increased plant inspections
3) Food companies to establish written plans for safe manufacture
4) More frequent inspection of foreign food
What is inspection like at the state and local level?
1) Highly variable with responsibility generally within the state health department
2) LHDs conduct restaurant inspections
HACCP System
Intended to prevent hazards, rather than reliance on inspections
2) Relies on identifying problems throughout food handling process
3) Originally developed in 1960s with collaboration in Pillsbury Company
