Food Safety and Technology

Microbial Threats and Genetic Engineering Every day 16,000 Americans get sick from something they ate. 25 of them die.
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Objectives
1. Recognize harmful substances in foods 2. Describe how foods are kept safe from government agencies to local customers 3. Explain the principles and effects of food technology and genetically modified foods

Food Safety
Harmful substances in foods
Pathogens Bacteria, viruses, parasites Foodborne illness Infection from pathogen Toxin produced by microorganism Common causes of foodborne illness
Staphylococcus aureus Clostridium botulinum Salmonella Escherichia coli

Harmful Substances in Food

Chemical contamination
Pesticides Organic alternatives Animal drugs Pollutants

Natural toxins
Aflatoxins Ciguatera Methyl mercury Poisonous mushrooms Solanine

Other food contaminants

The most common food allergens
milk, eggs, wheat, peanuts and other nuts, fish, shellfish, soy

Glass, metal, other objects also are food contaminants Misuse of cleaning agents Insects, dirt, hair etc.
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Increased Risk for Foodborne Illness

Immune disorders, such as HIV cancer diabetes long-term steroid use liver disease hemochromatosis stomach problems
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Food Safety
Keeping food safe
Influence of government agencies Hazard Analysis Critical Control Point (HACCP) Consumers role Clean Separate Cook Chill
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Illustration courtesy of Partnership for Food Safey Education

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Food Safety and Sanitation

Thaw food safely Good cutting board Cooking and refrigerating Preparing food ahead of time Reheating food Store food safely Washing dishes by hand
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Food Technology
Food preservation
Preservatives
Salt, sugar Antioxidants

Other preservation techniques

Salting Fermenting Drying Canning Heating (e.g., pasteurization)
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Photos Corbis Digital Images

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Irradiation
Foods exposed to measured doses of radiation to reduce or eliminate pathogens and kill insects, reduce spoilage; in some f & v inhibit sprouting and delay ripening radiation passes through food and leaves no residue reduces or eliminates pathogenic bacteria including E.coli; Salmonella, Campylobacter low nutrient loss in foods
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Genetically Modified Foods

Foods produced using plant or animal ingredients that have been modified using gene technology

Plant genetics
Traditional breeding Cross two plants, develop hybrids, takes time Genetic engineering Transform specific genes Less time to get desired effects
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An Unstoppable Experiment?
U.S. most genetically modified crops soybeans, cotton, corn, potatoes, rapeseed Europe concern about possible ecological damage many crops under development any gene can be introduced into a plant genome
genes from bacteria or animals nature has been doing this for a long time
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Genetically Modified Foods

Benefits of genetic engineering Enhanced plant growth Reduced pesticide, fertilizer use Enhanced nutrient composition Enhanced crop yields Risks Potential for new allergens Herbicide resistant weeds Loss of biodiversity
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Genetically Modified Foods

Regulation
FDA oversees GM foods Label requirements If food is significantly different If there are issues regarding use of the food If food has different nutritional properties If new food contains unexpected allergen

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Study Questions
1. Name 3 classes of pathogens 2. Name 2 common causes of foodborne illness 3. List common food allergens 4. Who is at increased risk for foodborne illness? 5. Between what temperatures does most microbial growth occur? 6. Name 3 ways food is prepared for safe consumption. 7. What is food irradiation? 8. Name benefits and risks of genetically modified foods

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