WEEK FOUR Flashcards
preventative measures to protect food from biological, chemical and physical hazards to human health
- addresses unintentional contamination
food safety
the effort to protect food from acts of intentional adulteration
food defense
what is food adulteration
when someone intentionally leaves out, takes out or substitutes a ‘valuable’ ingredient
what are some negative food quality attributes
- spoilage, contamination, discoloration, off-odors
what are some positive attributes to food quality
- origin, color, flavor, texture, processing method
a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are
food control
characteristics of minimally processed foods
Washed
* Peeled
* Sliced
* Juiced
* Frozen
* Dried
* Fermented
* Pasteurized
characteristics of highly processed foods
- Baked
- Fried
- Smoked
- Toasted
- Puffed
- Shredded
- Flavored
- Colored
- Fortified (vitamins)
why process foods?
for preservation and food safety
the process of treating and handling food to stop or greatly slow down food spoilage in order to prevent foodborne illness and extend shelf life
food preservation
purpose of food preservation methods
- reduce existing pathogen load
- render food env inhospitable to microorganisms
- provide physical barrier to contamination / inoculation
FATTOM (Microorganism Growth Requirements)
Food
Acidity
Temperature
Time
Oxygen
Moisture
what pH is important for mircoorganism growth
4.6 - 7.5
what is the danger zone temperature range for microorg growth
40-140 Fareinheight
time period required for dangerous microorganism growth
4 hours
what moisture level increases safety and decreases bacterial growth
aw < 0.85
what 3 methods of food preservation techniques reduce existing pathogens
refrigeration
irradiation
pasteurization
most common preservation method that SLOWS microbial growth and enzymatic action
refrigeration / freezing
what is irradiation “cold pasteurization”
exposure to low dose ionizing radiation
- kills nearly all surface pathogens
- food does not become radioactive and remains wholesome
- endorsed by WHO, FAO and is FDA approved
all irradiated food must display
Radura
what is the technique for liquid food preservation
pasteurization
kills 99.9999% pathogenic microorganisms in milk
is pasteurization a complete method of sterilization
NO, spoilage organisms survive
HTST (High temperature, short time)
161F for 15 seconds or 145 for 30 mins
UHT (ultra high temperature)
275F for 2 seconds
ESL (extended shelf life)
lower temps than ultra high temps but adds a filtration step
shelf life can reach ______ days for HTST milk and _____ days for UHT milk
HTST 60-90 days
UHT 180 days
6 methods of food preservation that render foods inhospitable to microbial growth
- Freeze drying
- Salt or sugar curing
- pickling
- Fermentation
- Smoking
- Modified atmosphere
combination of freezing and lowering ambient pressure
freeze-drying
- can be used for vaccines
- doesn’t cause shrinkage but reduces weight
method of preservation that preserves food in edible, antimicrobial liquid
pickling
- lowers water activity
- lower pH
- uses salt brine, vinegar, alc, vegetable oil
one of the oldest preservation techniques, converts starches to alcohol (lower pH)
Fermentation
- produces vitamins
- beneficial microorganisms compete w/ pathogens
Salt of Sugar curing methods
reduce water activity
smoking method of preservation
wood smoke deposits natural preservatives on meats and fish
- physically dries surface of foods
- can be combined w/ canning
what is modified atmosphere and what is it used for
reducing oxygen, replaces w/ CO2 or Nitrogen
used for storing or packaging foods that spoil easily or age quickly
How long can modified atmosphere grains be stored food
4-5 years
what is hurdle technology
controlling (or eliminating) food borne pathogens by the application of MORE THAN ONE APPROACH
- gives pathogens more ‘hurdles’ to overcome
some hurdle technology methods
- high temp during processing
- low temp during storage
- increasing acidity
- lowering water activity
- adding antimicrobials and or antixoidants
what is HACCP
Hazard Analysis and Critical Control Points
- systematic preservation of all types of health hazards at selected points in the food production continuum
management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
HACCP
HACCP is a _____ based system of food safety
science based system of food safety
7 steps of HACCP
1) Assess Potential Hazards
2) Determine Critical Control Points
3) Establish Requirements for each CCP
4) Establish procedure to Monitor each CCP
5) Establish Corrective action if deviation
6) Establish Record keeping procedures
7) Establish procedure to Monitor effectiveness
what HACCP would pathogens present in raw meat be
hazards
what HACCP would mixing, grinding, forming steps of meat be
critical control points
what HACCP would maintaining temp of product <40 degrees F be
requirements
what HACCP would checking the temp of uncut meat, ground mixture, patties be
Monitoring
what HACCP would: if temp is over 40 degrees F, return product to chiller be
corrective action
what HACCP would a document processing log be
record keeping
what HACCP would pathogen testing on a final project be
monitor effectiveness
what is a hazard analysis
- Involves listing the steps in the process and identifying where significant hazards are likely to occur
- Focuses on hazards that can be prevented, eliminated, or controlled by the HACCP plan
- A justification for including or excluding the hazard is reported, and possible control measures are identified
what is a critical control point
is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels
what is a critical limit
the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard
the critical limit is usually a measure of…
time, temperature, water activity (aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards
what should monitoring procedures describe
- how the measurement will be taken
- when the measurement will be taken
- who is responsible for the measurement
- how frequently the measurement is taken during production
what does it mean to establish a monitoring procedure
Describe monitoring procedures for the measurement of the critical limit at each critical control point
what are corrective actions
the procedures that are followed when a deviation in a critical limit occurs
usually includes identifying the problems and the steps taken to ensure that the problem will not occur again
A HACCP certification is awarded to a food business that…
- has a complete and comprehensive HACCP plan
- has undergone stringent audit from an accredited third-party certification body
with increased production comes
price drops
what is the health halo effect
overestimating healthfulness of an item based on a single claim
“low-fat”
“gluten-free”
“organic”
what does organic mean
“A raw or processed agricultural product sold, labeled, or represented as
“organic” must contain (by weight or fluid volume, excluding water and salt)
not less than 95 percent organically produced raw or processed agricultural
products.”
organic products must be produced without what methods
- Genetic engineering
- Ionizing radiation
- Synthetic pesticides
- Chemical fertilizers
to be considered organic livestock, animals must be managed organically during what time period
last 3rd of gestation (mammals) or from the 2nd day of life (poultry)
to be considered organic livestock, animals must have year round access to…?
the outdoors
if ‘organic’ livestock is treated w/ drug to cure an illness, is it still considered organic
not if it is meat, milk or eggs
organic livestock diet must be
raised on certified organic land and fed 100% organic feed
in what way might organic foods be safer for consumption than non-organic
“Consumption of organic foods may reduce exposure to pesticide residues and antibiotic resistant bacteria.”
- 30% lower pesticide residues in organic products (though all were within allowable safety limits)
- Organic chicken and pork were 1/3 less likely to have Ab-resistant bacteria (E. coli equally present in all
products)
in what ways is organic more environmentally friendly
- Soil building practices (e.g., crop rotation, cover crops, organic fertilizers)
- Less pollution of groundwater with pesticides
- Organic practices contribute to biodiversity
- Losses in efficiency may offset some of benefit
SNAP was originally established for what 2 purposes
- help low income households
- increase consumption of agricultural surplus products
Food Stamp legislation is covered under…
the Farm Bill (2014)
- expanded authorized SNAP retailers and provided incentives for purchase of fresh fruits/veggies
what is the purpose of importing foods
for the international food markets
- some are more economical
- niche markets
- perceived to be better
Federal responsibility for food safety regulation in the U.S. primarily falls
under the ….?
FDA and USDA-FSIS
FDA creates the ______ which provides model provisions for regulating retail and food service entities that most local and county health departments adopt
FDA food code
what are some current food safety challenges
- Increasing fraction of U.S. food is imported
- Consumers are eating more raw foods
- Increasing fraction of Americans are immunocompromised
- President assigns multiple agencies to safeguard food supply, None of which have central authority
- Food recalls are coordinated by FDA, USDA, CDC, States
who are food recalls coordinated by
FDA
USDA
CDC
States
what does the USDA Food Safety and Inspection Services (FSIS) oversee
- Domestic and imported meat and poultry
- Products such as meat- or poultry-containing stews, pizzas, and frozen foods
- Processed egg products, generally liquid, frozen, and dried pasteurized egg
products - Catfish
what department enhances public health and well-being by protecting the
public from foodborne illness and ensuring that the nation’s meat,
poultry and egg products are safe, wholesome, and correctly packaged
USDA FSIS
What organization is the largest governmental employer of veterinarians
USDA-FSIS (about 1,100 vets)
what is the primary food regulatory agency within the USDA
USDA FSIS
what does the USDA FSIS have regulatory authority over
- Raw meat and poultry
- Slaughter operations for interstate shipment
- Ensures that meat imports meet U.S. standards
- Processed egg products (NOT fresh shell eggs)
What is the Federal Meat Inspection Act
Requires the USDA to inspect all food animals when slaughtered and processed
- Ensures foreign products are processed under equivalent U.S. standards
what is the Poultry Products Inspection Act
inspection of poultry and poultry products
- Regulates processing and distribution of poultry to prevent the sale of
misbranded or adulterated products - Ensures foreign products are processed under equivalent U.S. standards
what is the Egg Products Inspection Act
- Provides for the inspection of certain egg products, qualities and uniform
standards for eggs - Regulates the processing and distribution of eggs and egg products
what things is the USDA Animal Plant Inspection Service (APHIS) involved in
- Production and transportation (preslaughter)
- Border inspection and quarantine
- Veterinary Services
- Chief Veterinary Officer
- National animal disease surveillance
- Animal Health
- International Services
what was the purpose of the Food, Drug and Cosmetic Act (FD&C) in 1938
tightened controls over food and drugs, enhanced the gov’ts ability to enforce the law
- has been amended over 100 times
what is the primary food regulatory agency within the DHHS (Department of Health and Human Services)
FDA
- all food sold interstate except for processed eggs ,meat, poultry
what things does the FDA have regulatory authority over
- Shell eggs
- Bottled water
- Wine (less than 7% alcohol)
- Pet and livestock foods
- Veterinary drugs
- Infant formulas
- Dietary supplements
- Adulteration & misbranding of foods, drugs, cosmetics
how does the FDA enforced food safety regulations
- Establishment of production standards
- Inspection of food production establishments and warehouses
- Collection and analyses of samples for food safety hazards
- Review and monitoring of animal drugs and animal feeds used in foodproducing animals
- Development of model codes, guidelines and interpretations and
collaboration with states in implementing regulations - Requisitions and mandates to recall unsafe food
- Education and outreach to industry and consumers on safety handling
practices
what is the FDA FSMA (Food Safety Modernization Act) - 2011
protects public health more effectively by strengthening the food safety system
Focuses on preventing food safety problems before they occur and recognizes the
importance of strong foodborne illness and outbreak surveillance systems
- Shifts the focus from responding to foodborne illness to preventing it
- Food and Drug
Administration (FDA) primarily responsible, but Centers for Disease
Control (CDC) tasked with surveillance
what organization is responsible for Nationwide disease surveillance
CDC
- Foodnet w/ FDA+USDA
what organization serves as Enforcement authority for cruise ship sanitation
CDC
what organization investigates foodborne disease outbreaks
CDC
what organization manages living marine resources including fisheries
NMFS (National marine fisheries services)
—> part of the department of commerce
What organization is independent of the US gov’t and is the Regulatory authority for pesticides & toxins
EPA
what organization establishes safe drinking water standards
EPA
what organization provides special protections for babies and infants
EPA
what act amended the FD&C and FIFRA (Federal Insecticide, Fungicide, and Rodenticide Act) act
The 1996 Food Quality Protection Act (FQPA)
what federal agency would be involved in the breeding of hens and producing eggs on farm
USDA : APHIS
what federal agency would be involved in the cleaning and packaging of eggs at processing plant
USDA
who regulated shell eggs
FDA
who would regulate broken eggs
FSIS
who would regulate pasta
FDA
who would regulate meat sauce
USDA
who regulates the casing of sausages
FDA
who would regulate canned chicken noodle soup
USDA
who would inspect/regulate canned chicken baby food
USDA
who would inspect / regulate applesauce
FDA
what is the World Trade Organization (WTO)
global international organization dealing w/ the rules of trade b/w nations
- acts as a forum for negotiating trade agreements
- settles trade disputes
what does the WTO Sanitary and Phytosanitary (SPS) Agreement state
“to harmonize sanitary and phytosanitary measures on as wide a basis as
possible, Members shall base their sanitary or phytosanitary measures on
international standards, guidelines or recommendations”
what is the Codex Alimentarius (Food Code)
is a collection of standards,
guidelines and codes of practice relating to food safety and quality
adopted by the Codex Alimentarius Commission (CAC)
Codex standards ensure food is safe and cade be traded
what is the OIE (Office International des Epizooties (now called the World
Organization for Animal Health)
The OIE is the intergovernmental organization responsible for
improving animal health worldwide
who regulates meat & poultry production
APHIS (USDA)
who regulates raw meat, poultry, processed eggs
APHIS (USDA)
who regulates shell eggs, and all food sold interstate (except raw meat, poultry or processed eggs)
DHHS (FDA)
what do the organic standards for raising livestock include
- no use of drugs to prevent disease
- year round access to outdoors
- feeding organic feed
CDC estimates how many people get sick from foodborne illnesses in the US each year
48 million
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 was the first food safety legistlation
Meat Inspection and Pure Food and Drugs Act of 1906
conditions under which microorganisms grow best
A pH between 4.6 and 7.5
* Within the Temperature Danger Zone temp 40 to 140F
* Time >4 hours
* Moist environment (safer foods have an aw of < 0.85)
the FoodNet monitors __ pathogens in ___ states
8 pathogens in 10 states
what % of the US population does the FoodNet cover
15%
what are the objectives of FoodNet
- Determine the burden of foodborne illness in the United States
- Monitor trends in specific foodborne illness over time
- Attribute foodborne illnesses to specific foods and settings
- Develop and assess interventions to reduce foodborne illnesses
what are the top foodborne pathogens
- Campylobacter 19.6
- Salmonella 18.3
- Escherichia coli 5.9
- Shigella 4.9
- Vibrio 1.1
- Yersinia 0.9
- Cyclospora 0.7
- Listeria 0.3
what is the location of the most foodborne illness outbreaks
Restaurants
what are the top animal products that cause food outbreaks
mollusks
fish
chicken
beef
foodborne illnesses from the consumption of dairy products causes how many illnesses per year
760
what are the top factors in newly emerging FBIs
Human demographics and behavior (aging population, higher consumption of fresh fruits + veggies)
technologies w/in food industry
- food transported over long distances
- larger production facilities
International travel and commerce
- ‘travelers diarrhea’
how do microbial adaptations affect emerging FBIs
traditional preservation techniques don’t work as well
- antimicrobial resistance
how does economic development and land use affect FBI
- the avg number of animals on each farm has increased
- seafood affected by warmer water
what are the 2 types of foodborne illnesses
Infections
Intoxications
type of foodborne illness that has a longer incubation period and causes fever
Infections
type of foodborne illness that has shorter incubation periods
intoxications
