Chapter 20

1. Keeping Food Safe Chapter 20

2. Virus Pesticide Residue Environmental Contaminant Hygiene Cross-Contamination Key Terms • Foodborne Illness • Contaminant • Microorganism • Bacteria • Toxin • Parasite • Protozoa

3. Objective • List common food contaminants • Know preventative measures when shopping, storing and preparing foods to avoid food borne illness • Identify groups most at risk for foodborne illness • Discuss roles of food producers, processors, government and consumers in protecting food safety

4. Recent News • What are some food items that have been recalled lately because of foodborne illnesses?? • http://www.youtube.com/watch?v=WkO828nwKIY • http://www.youtube.com/watch?v=5hplR3XRTAE • http://www.youtube.com/watch?v=1EkehFkhWf4 • http://www.youtube.com/watch?v=ZbH_mSk2dNk

5. Foodborne Illness • Food Poisoning • Any Disease Transmitted by food • Many cases unreported • Stomach Flu

6. Common Contaminants • Contaminant: undesirable substance that unintentionally gets into food • Microorganism • Most common food contaminant • Unable to be seen

7. Harmful Bacteria • Most common cause of Foodborne illness in US • Single-celled microorganisms • Live in soil, water, plants and animals • Not all are harmful • Produce desired effects • Buttermilk, yogurt

8. Bacteria Continued • 1 factor that causes food to spoil • Often look, smell and taste wholesome • Spoilage: food that has lost nutritious value and characteristics such as flavor and texture • Contamination: foods that have become unable to eat because of the undesirable substances

9. Bacteria Cont. • Concern about the 5 • E. Coli 0157:H7 • Salmonella • Listeria monocytogenes • Campylobacter jejuni • Staphylococcus aureas • Irritate the lining of the stomach • Produce Toxins • Poisons that cause illness

10. Other Microorganisms • Parasites: an organism that live off another organism, called a host • Trichenella • Raw or undercooked pork • Protazoa: single celled animals • Entamoeba Hystolytica, Giardia Lamlia • Water poluted with feces • Virus: disease-causing agent, smallest life form • Hepatitus A, Norwalk Virus • Raw, Undercooked Shell Fish • Molds: associate with spoilage, produce toxins • Soft food= Throw Away......Hard Food= Cut mold off

11. Natural Toxins • Substances produced to protect plants against insects, birds and animals • Some are toxic to humans • Avoid food that doest not come from reputable sellers • Tuna and Blue Marlin produce toxins when they spoil • Scombroid toxin • Not destroyed by cooking

12. Chemicals • Pesticide: substance used to repel or destroy insects, weeds or fungi on plant crops • Protect food during transportation • Pesticide Residues: chemical pesticide particles left on food after it is prepared for consumption • Must follow rules and keep with in legal limits • Washing foods will help limit intake • Environmental Contaminants: substances released into air and water by industrial plants

13. Shopping • Sanitation: keeping everything that comes in contact with food clean to prevent disease • Check refrigerators, shelfs and floors • Select food that appear fresh • Look for dates and labels • Do not buy swollen, rusted or dented cans • Cold foods last • Separate each package of meat in a plastic bag • Avoid leaky, misshapen packages • get foods home quickly

14. Storing Foods • Store perishable foods first • Refrigerator set a 40 degrees or below • Freezer set at 0 degrees or lower • Slows bacteria growth • Store eggs in carton on interior shelf • Wrap or cover all foods • Prevents bacteria settling • Store foods in shallow containers for quick cooling • leftovers for 3-4 days • Away from cleaning supplies • Make sure containers are completely sealed

15. Clean in the Kitchen • Hygiene: practices that promote good health, effort to keep dirt and germs from getting into foods • Wash hands with soap and warm water for 20 seconds • Dry with paper towels or clean cloth towels • Wear gloves if you have a cut or infection • Rewash your hands • Clean clothes • Tie hair back

16. Clean in the Kitchen • Keep work station clean • Cross-Contamination: occurs when harmful bacteria from one food are transferred to another • Wash all utensils and surface thoroughly • Clean with a bleach water solution • Allow dish cloths and sponges to dry thoroughly and replace each day

17. Preparing foods • Follow Guidelines • Cooking Temperatures kill most bacteria • Danger Zone: 60-125 degrees F • Do not allow cooked foods to stay at room temp. for more than 2 hours • Cold foods at or below 40 • Hot foods at or above 140

18. Preparing Con't • Do not Thaw on counter tops: Bacteria will reproduce quickly • Defrost in the refrigerator, under cold running water or Microwave • Do not eat partially cooked foods • Cook foods to their correct internal temperature • Check with a thermometer

19. Preparing Con't • Do not put cooked meat on the same plate that held uncooked meat • cross contaminates • Brush sauces on cooked areas of the meat • Avoid eating raw or undercooked eggs • Follow instructions when cooking in the microwave • Arrange evenly in covered containers • Stir and rotate foods

20. Packing Foods to Go • Use an insulated bag or cooler for perishable foods • Freeze or chill cold foods before packing • Use ice packs • Keep out of direct sunlight • Do not store in hot cars • Store hot foods in a thermous • Make sure hot food is hot to the touch at serving time

21. Who is Most at Risk • Foodborne illnesses affect people differently • Age and health • Children: immune system not mature enough • Pregnant Women: harmful to fetus • Older Adults: • Substance Abusers • People with immune disorders: greater risk of problems • Stressful for those in poor health

22. Symptoms • Vomiting • Stomach Cramps • Diarrhea • Type and Amount of Bacteria affects how sick you become • May take up to 30 days to develop • Last a few days • Can lead to other illnesses: misscairages, kidney failure • Death

23. Treatment • Prevent: Do not eat food that may be contaminated • When in Doubt, throw it Out • Drink plenty of water • Get a lot of rest • Call Dr. if more than 3 days • If symptoms are severe or person at high risk, call Dr. immediately • Fever over 102, hours of vomiting • If double vision, inability to swallow, difficulty speaking • Botulism

24. Reporting • Call Health Department • If at Restaurant or large gathering file a report • Report commercial product that may have caused illnesses • If you still have to food, wrap it in a plastic bag and mark it clearly • Health officials may want to examine it • See if Recall is needed

25. Government Agencies • Have a role in food safety • U.S. Food and Drug Administration (FDA) • U.S. Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS) • National Marine Fisheries Service (NMFS) • U.S. Environmental Protection Agencies (EPA) • Federal Trade Commission (FTC) • State and Local Agencies

26. Assignment • Research you assigned foodborne illness or government agency • Create a poster with the following Information • Agency • Name of Agency • Description of what they do • What happens if there is a violation • Illustration • Illness • Name • Food Sources • Symptoms and Treatments • Illustration