Food Safety, Foodborne Illness and Nutrition

1
Food Safety, Foodborne Illness and Nutrition
2
Food Safety
3
What is Food Safety?

• Food Safety is making a food safe to eat and free
  of disease causing agents such as
•   Too many infectious agents
• Toxic chemicals
• Foreign objects

4
What is Food Safety?

• Food Quality is making a food desirable to eat
  with regards to good taste, color, and texture
  bad food quality can be judged by
• Bad color
• Wrong texture
• Smells bad
• Temperature

5
What are the Types of Food Hazards?

• Biological bacteria, viruses, parasites
• Chemical heavy metals, natural toxins,
  sanitizers, pesticides, antibiotics
• Physical bone, rocks, metal

6
Biological Hazards in Food

• Biological Living Organisms
• In Meat and Poultry
• Salmonella bacteria (poultry and eggs)
• Trichinella spiralis parasite (pork)
• On Fruits and Vegetables
• E. coli bacteria (apple juice)
• Cyclospora parasite (raspberries)
• Hepatitis A virus (strawberries)

7
How can you prevent Biological Hazard to Foods

• Prevention of microbes growing
• Holding at low temperatures (lt40oF)
• Cooling from 140o-40oF quickly
• Cooking helps to kill microbes
• gt165oF(73o C) for poultry and eggs
• gt155oF (68o C) for ground beef
• gt160oF (71o C) for pork

8
Chemical Hazards in Food

• Chemical hazard a toxic substance that is
  produced naturally added intentionally or
  un-intentionally
• Naturally-occurring
• Natural toxins (aflatoxins, marine toxins)
• Added intentionally
• Antibiotics, preservatives
• Added non-intentionally
• Cleaning agents, Pesticide Residues

9
Physical Hazards in Food

• Physical hazard a hard foreign object that can
  cause illness or injury
• Inherent to the food or ingredient
• Bone fragment, feathers
• Contaminant during processing
• Stones, rocks, dirt, fingernails

10
Foodborne Illness
11
What is a Foodborne Illness?

• Foodborne illnesses are caused by agents that
  enter the body through the ingestion of food.
• Every person is at risk of foodborne illness.
• No long-term health threat to average person
• May be serious for very young, very old, people
  with long term illness
• Reaction may occur in a few hours or up to
  several days after exposure
• Symptoms
• Abdominal cramps, headache, vomiting, diarrhea
  (may be bloody), fever, death

12
What is the Impact of Foodborne Illness?

• The global incidence of foodborne disease is
  difficult to estimate
• Upto 30 of the population annually
• 2.1 million people died from diarrheal diseases
  (2001)
• Food Water Contamination
• Malnutrition Death in Infants Children

13
What is the Impact of Foodborne Illness?

• In the US annually
• 76 million cases of foodborne diseases
• 325,000 hospitalization
• 5,000 deaths
• China (1994) Salmonella Outbreak estimated
  224,000 persons

14
Why is Foodborne Illness increasing in the US?

• Food
• Preference for rare meats
• Increase shelf life of products which allow for
  bacterial growth
• Centralized food production
• Increase consumption of imported ready-to-eat
  foods
• Host
• Use of immunity suppressant medications
  conditions (HIV/AIDS)
• Increase in the number of elderly

15
Hazard Analysis Critical Control Point (HACCP)
16
What is Hazard Analysis Critical Control Point
(HACCP)?

• The purpose of HACCP is to help ensure the
  production of safe food
• The goal of HACCP is to prevent and/or minimize
  risks associated with biological, chemical, and
  physical hazards to acceptable levels
• It is based on PREVENTION rather than detection
  of hazards
• Pioneered in the 1960s first used for the space
  program (Pillsbury NASA)

17
What are the Steps involved in HACCP?

• 1. Identify hazards
• 2. Determine Critical Control Points (CCPs)
• 3. Determine safety limits for CCPs
• 4. Monitor CCPs
• 5. Corrective action
• 6. Record data
• 7. Verify that the system is working

18
Food Nutrition
19
What are Calories?

• Calories are a measure of the amount of energy
  provided from food
• Fats provide 9 calories per gram
• Carbohydrates provide 4 calories per gram
• Proteins provide 4 calories per gram
• Individuals have different calorie needs based
  on
• Gender, Size, Age, Physical Activity
• Condition (ie pregnancy, lactating)

20
Calories

•   Calorie balance occurs when Calories IN
  Calories OUT
• If IN gt OUT Weight gain occurs
• If IN lt OUT Weight loss occurs

21
What are Fats?

• Organic compounds that are made up of carbon,
  hydrogen, and oxygen they are the most
  concentrated source of energy in foods.
• Function
• supply calories energy to the body,
• Cell membrane, heat insulation, vitamins and
  fatty acids

22
What are Carbohydrates?

• A large group of sugars, starches, celluloses,
  and gums that contain carbon, hydrogen, and
  oxygen in similar proportions.
• Function The primary function of carbohydrates
  is to provide energy for the body, especially the
  brain and the nervous system.

23
What are Proteins?

• Complex organic compounds the basic structure of
  protein is a chain of amino acids that contain
  carbon, hydrogen, oxygen, and nitrogen.
• Function Protein is the main component of
  muscles, organs, and glands. Building materials,
  enzymes, hormones, antibodies

24
Water Nutrition

• Water is vital for life gt Food
• About 60 of an adults body weight and even more
  of a childs body weight
• Water is in every cell of the body All chemical
  processes that occur in the body require water.
• digestion, absorption, circulation, excretion,
  transporting nutrients, building tissues,
  maintaining blood volume body temperature

25
Nutrition Concepts

• Food Pyramid
• Food groups
• Serving Size
• Food Labeling
• Fat Free, Low Fat, etc
• Food Journals

26
Eating Disorders

• Compulsive Over-Eating
• Obesity
• Bulimia
• Anorexia Nervosa

27
Obesity

• In the US
• 61 of adults
• 13 Children 6-11 yrs14 Adolescents 12-19 yrs
• All ages, racial ethnic groups both genders
• 300,000 deaths each year
• Economic Cost 117 billion (2000)

28
Eating Disorders

• Average American woman 5'4" tall weighs 140
  lbs
• Average American model 5'11" tall weighs 117
  lbs
• Most fashion models are thinner than 98 of
  American women!
• 80 of American women are dissatisfied with their
  appearance
• 42 of 1st-3rd grade girls want to be thinner
• 81 of 10 year olds are afraid of being fat

29
(No Transcript)