Consumer Concerns about Foods and Water

1
Consumer Concerns about Foods and Water

• Chapter 19

2
Food Safety Savvy Quiz

• Food at room temperature prior to packing for a
  picnic is ok as long as its placed in a cooler
  with ice.
• Foods prepared with mayonnaise are common sources
  of food poisoning.
• Uncooked ground meat/poultry should be used
  within 1-2 days of purchase.
• Freezing foods will kill bacteria.

3
Food Safety Savvy Quiz

• Signs of contaminated canned food include bulging
  and leaking cans.
• Fresh fish should smell fishy.
• Green-skinned potatoes are completely safe to
  eat.
• In the refrigerator, the best place for milk is
  away from the door.

4
Consumer Concerns

• Food-borne illnesses
• Nutritional adequacy of food
• Environmental contaminants
• Naturally occurring toxicants
• Pesticide residue
• Food additives

5
Food Borne Illness

• 1 food safety concern according to the FDA
• Estimated 76 million people affected per year
  5000 deaths a year from food-borne illness
• Includes food-borne infections and intoxications

6
Food-borne Infections

• Eating foods contaminated by infectious microbes
  called pathogens includes bacteria and viruses
• Two most common
• Campylobacter jejuni
• Salmonella

7
Campylobacter Jejuni Infection

• Most common food-borne infection
• Bacteria
• Sources raw meats, poultry, unpasteurized milk,
  contaminated H2O
• Symptoms GI distress
• Onset 2-5 days

8
Salmonella Infection

• Second most common
• Bacteria
• Sources raw meats, poultry, milk, dairy
  products, raw or undercooked eggs
• Symptoms GI distress
• Onset 6 - 48 hrs after eating

9
E. Coli Infection

• Bacteria becoming more common
• Sources undercooked ground beef, unpasteurized
  milk and milk products, contaminated H2O
• Symptoms severe bloody diarrhea, acute kidney
  failure, can be fatal
• Onset 12 to 72 hours.

10
Food Borne Illness

• Food Intoxications
• Caused by eating foods with natural toxins
• Caused by microbes that produce toxins
• Most common is staphylococcus aureus
• Less common but more deadly is clostridium
  botulism

11
Staphylococcus Aureus

• Bacteria
• Nasal passage/skin sores
• Meats, poultry
• Potato, macaroni salad
• Symptoms GI distress
• Mimics flu lasts 24 to 48 hours
• Onset 1/2 - 8 hrs after eating

12
Botulism

• Bacteria anaerobic (no O2)
• Sources low acid foods
• canned vegetables/honey (dented cans -- air)
• meats/milk
• Symptoms affects nervous system
• Double vision, inability to swallow
• Paralysis of respiratory system -- death
• Onset 4 - 36 hrs after eating

13
Table 19-1(1)Page 660
14
Food Safety Agencies

• CDC
• Center for Disease Control
• DHHS
• Monitors food-borne disease
• EPA
• Environmental Protection Agency
• Federal
• Regulates pesticides/water quality standards

15
Food Safety Agencies

• FAO
• Food and Agriculture Organization
• International agency
• Pesticide regulation
• FDA
• Food and Drug Administration
• Safety of food except meat, poultry, eggs

16
Food Safety Agencies

• USDA
• US Department of Agriculture
• Federal agency
• Safety of meat, poultry, eggs
• Nutrition research
• Public education
• WHO
• World Health Organization

17
Food Handling Precautions

• Wash hands with soap and water
• Hot foods hot
• Cold foods cold
• Avoid cross contamination
• 2 - 40 - 140 rule
• No more than 2 hrs between 40 and 140 F

18
Figure 19-3Page 663
Recommended Safe Temperatures (Fahrenheit)
Whole poultry
180
170
Poultry breast, well-done meats
165
Stuffing, ground poultry, reheat leftovers
Medium-done meats, raw eggs, egg dishes, pork,
ground meats
160
Bacteria multiply rapidly at temperatures between
40 and 140 F.
145
Medium-rare beef steaks, roasts, veal, lamb
Hold hot foods
140
DANGER ZONE Do not keep foods between 40 F and
140 F for more than 2 hours.
Refrigerator temperatures
40
Freezer temperatures
0
19
In-text Figure Page 661
Wash your hands with warm water and soap before
preparing or eating food to reduce the chance of
microbial contamination.
20
In-text Figure Page 662
Cook hamburgers to 160F color alone cannot
determine doneness. Some burgers will turn brown
before reaching 160F, while others may retain
some pink color, even when cooked to 175F.
21
Figure 19-2Page 663
Meat and Poultry Safety, Grading, and Inspection
Seals
22
Environmental Contaminants

• Substance that does not normally occur in food
• Biggest contaminants
• Heavy metals accumulate in body (lead, mercury,
  selenium)
• Industry dumps mercury in water -- fish --
  people
• Lead poisoning lead paint lead pipes -- H2O

23
Environmental Contaminants

• Halogenated compounds organic -- can be
  metabolized, but resistant and build up
• PCB (Polychlorinated biphenyl) -- leaked into
  rice oil in Japan -- 22 deaths
• How big problem?
• Safety precautions
• Accident -- high risk of toxicity
• Adequate diet, optimal health, variety

24
Pesticides

• A continued public health concern
• Ideally, works on insects then disappears
• Reality, water/soil contamination, accumulate in
  tissue
• Regulated by WHO, EPA, FDA, FAO
• Food selection/prep to decrease risk

25
Food Prep to Reduce Pesticides

• Trim fat, remove skin
• Wash produce
• Use a knife to peel oranges and grapefruit
• Discard outer leaves lettuce
• Peel waxed fruits and vegetables

26
In-text Figure Page 673
Washing fresh fruits and vegetables removes most,
if not all, of the pesticide residues that might
have been present.
27
Figure 19-1(1) Page 662
PROCESSING Processors must follow FDA guidelines
concerning contamination, cleanliness, and
education and training of workers and
must monitor for safety at critical control
points (use HACCP, see text).
TRANSPORTATION Containers and vehicles transportin
g food must be clean. Cold food must be kept cold
at all times.
FARMS Workers must use safe methods of
growing, harvesting, sorting, packing, and
storing food to minimize contamination hazards.
Food Safety from Farms of Consumers
28
Figure 19-1 (2) Page 662
CONSUMERS Consumers must learn and use sound
principles of food safety as taught in this
chapter. Be mindful that foodborne illness is
a real possibility and take steps to prevent it.
RETAIL GROCERY-STORE AND RESTAURANT Employees
must follow the FDAs food code on how to prevent
foodborne illnesses. Establishments must
pass local health inspections and train staff in
sanitation.
Food Safety from Farms of Consumers
29
Water Supply

• Hard water
• Rich in Calcium, Magnesium
• Soft water
• Add sodium to extract minerals
• The harder the water initially, the more sodium
  is used
• Toxic heavy metals can accumulate pipes, city
  sewage, industrial waste

30
Natural Toxicants

• Cabbage family
• Goitrogens
• Potatoes
• Solanine inhibits nerve impulses
• Spinach
• Oxalates bind Calcium and Iron
• Lima Beans and Fruit Seeds
• Cyanogens produce cyanide
• Poisonous mushrooms

31
Food Preservation

• Pasteurization
• Refrigeration
• Freezing
• Canning
• Chemical preservatives
• Irradiation

32
Irradiation

• Kills microbes
• Ionizing radiation DOES NOT MAKE FOODS
  RADIOACTIVE!
• International tests -- no hazard, protects food,
  and is economical
• Concern
• Off colors/flavors decreases in some nutrients,
  radiolytic products

33
Delaney Clause

• No substance known to cause CA, at ANY DOSE, may
  be added to foods
• No way to evaluate
• ? Rats vs humans
• Saccharin
• Nitrates Preservative, anti-botulism agent
  stomach CA

34
GRAS List

• Generally recognized as safe
• Food additives list used long time, believed to
  be safe (about 700 items)
• Re-evaluated periodically

35
In-text Figure Page 677
Both salt and sugar act as preservatives
by withdrawing water from food microbes
cannot grow without water.
36
Food Additives

• Reading labels
• Intentional vs indirect or incidental additives
• Must have purpose
• Improve color/flavor/texture/stability
• Spoilage inhibitor
• Improve nutritional value

37
Food Additives

• FDA regulates but manufacturers must prove
• Effectiveness
• Measurability
• Safety
• If additive involves risk, allowed at level 100 X
  less than where risk is zero
• Margin of safety 1/100

38
Food Additives

• Limitations
• Cannot be used
• To disguise faulty/inferior products
• To deceive consumer
• If significantly destroy nutrients
• If effects can be achieved by sound manufacturing

39
Food Additives

• Artificial colors
• Artificial flavors
• Antimicrobial agents
• Antioxidants
• Nutrient additives

40
Food Additives Artificial Colors

• Dispensable (make food pretty)
• Crystal Pepsi
• 7-Up
• Red Dye 2 CA?
• Tartrazine (FD C yellow 5)

41
In-text Figure Page 679
Color additives not only make foods attractive,
but identify flavors as well. Everyone agrees
that yellow jellybeans should taste lemony and
black ones like licorice.
42
Food AdditivesArtificial Flavors

• Largest single group of additives ( 2000)
• MSG
• Orange drink vs juice

43
Food Additives Antimicrobials

• Antimicrobial Agents
• Protects food
• Salt / sugar
• H2O removed from food
• jams, jellies, salted foods
• Nitrites
• Smoked/cured foods (nitrosamines CA)

44
Food Additives Antioxidants

• 27 antioxidants approved
• Including vitamins C and E
• Sulfites
• Hypersensitivity
• Can destroy thiamin in foods
• Banned in salad bars still used in beer, wine,
  some processed foods

45
Antioxidants, continued

• BHA BHT
• Decrease rancidity (foods with fat)
• BHT ? protective CA rats high levels ? cause CA
  rats

46
Food Additives Nutrient Additives

• Used to improve/maintain nutritional value of
  food
• Refined
• Usually refers to grains (white flour)
• Removal of bran and germ
• Whole Grain
• Not refined

47
Nutrient Additives, continued

• Enriched
• Nutrients added back to refined food usually
  grains thiamin, riboflavin, niacin and iron
• Fortified
• Nutrients added not originally in food
• Iodized salt
• Vit A and D fortified milk
• Ca fortified OJ

48
Figure 19-5Page 669
Food Labels for Organic Products
Foods made with 100 percent organic ingredi- ents
may claim 100 organic and use the seal.
Foods made with a least 95 percent
organic ingredients may claim organic and
use the seal.
Foods made with at least 70 percent
organic ingredients may list up to three of those
ingredi- ents on the front panel.
Foods made with less than 70 percent
organic ingredients may list them on the side
panel, but cannot make any claims on the front.
49
Nutrient Additives, continued

• Supplement
• Nutrients added in high amounts (50 RDI)
• Some cereals more like pills than whole grains

50
In-text Figure Page 657
With the benefits of a safe and abundant food
supply comes the responsibility to select,
prepare, and store foods safely.
51
In-text Figure Page 688
Genetically modified cauliflower is orange,
reflecting a change in a single gene that
increases its production of beta-carotene
100-fold.