test 2 intro to food science

Foodborne illness

An illness transmitted to humans by food

Food borne illness outbreak

Defined by CDC as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food q

people with a higher risk of foodborne illness

young children and older adults, pregnant women, infants, and people with weakened immune systems and individuals with certain diseases

signs and symptoms (foodborne illness)

-upset stomach
-vomiting
-Diarrhea
-fever
-Dehydration

what is the most common reason why food borne illness occurs?

Inappropriate food handling, poor sanitation

(food hazard) biological

bacteria, molds(mycotoxins), parasites, viruses, prions

(food hazard) chemical

environmental toxins (plant toxins, industrial and agricultural chemicals), cleaners, antibiotics, etc.

(food hazard) Physical

broken glass, woodchips, metal, bone, plastice

food infection

an illness resulting from ingestion of food containing bacteria, usually large numbers of living bacteria. The bacteria cause illness

food intoxication

an illness resulting from ingestion of food containing a biological toxin. the toxin produced by the bacteria causes illness

E. coli (Escherichia coli) (sources)

undercooked ground beef, unpasteurized milk and juices, raw cookie dough, contaminated water, person-to-person

E. coli (Escherichia coli) (symptoms)

1-9 days onset, watery or bloody diarrhea, abdominal cramps, vomiting, kidney failure, can be fatal; most cases last a few days but can last longer

salmonella (sources)

raw or undercooked poultry, eggs, meats, other foods-contaminated water & raw vegetables

salmonella (symptoms)

6-72 hours or longer onset; nausea, vomiting, abdominal, cramps, diarrhea, fever, headache; lasts 4-7 days

listeria (sources)

raw milk, poultry, meat; luncheon meats, hot dogs, fresh soft cheese, raw and smoked fish and other seafood (Blue Bell ice cream outbreak), able to thrive and grow at cold temperatures

listeria (symptoms)

1-21 days onset but varies; fever, muscle aches, nausea, vomiting, sepsis, complications in pregnancy, meningitis

clostridium perfringens (sources)

Meats and meat products, gravies, food held at 120-130 degrees F (buffet tables need to keep hot food hot)

clostridium perfringens (symptoms)

8-16 hours onset of consuming large numbers, abdominal pain, diarrhea, nausea, lasts 12-24 hours usually

hepatitis A virus (sources)

direct or indirect person- toperson contact, undercooked or raw shellfish, human contac

hepatitis A virus

15-50 days onset, liver inflammation, tiredness, nausea, vomiting; lasts 1-2 weeks usually

Clostridium botulinum toxin (botulism) (sources)

improperly canned products, anaerobic environment

Clostridium botulinum toxin (botulism) (symptoms)

4-36 hours or longer; neurotoxic - inability to swallow, double vision, progressive paralysis

Staphylococcus aureus (sources)

toxin produced in improperly refrigerated meats, eggs, tuna, potato and macaroni salads, and others Humans are carriers; poor food handling procedures

Staphylococcus aureus (symptoms)

1-7 hours onset; diarrhea, nausea, vomiting, abdominal cramps; lasts 1-2 days; rarely fatal

How can you prevent foodborne illness?

- Wash your hands
-Store food properly
-Prevent cross contamination
-Thaw foods in the refrigerator -Cook to appropriate temperatures
-Do not leave food in the temperature danger zone, 40-140 F.

Food Safety in the Kitchen

-Keep a clean, safe kitchen
-Avoid crosscontamination
-Keep hot foods hot
-Keep cold foods cold

What are the Reasons for Food Laws

-Ensuring that customers get what they pay for
-Ensuring that food is safe
-Religious beliefs

3 Branches of Federal Government

-legislative
-judicial
-executive

Laws Lead to Regulations

After a bill becomes a law, the agency or department listed in the administrative provisions is responsible for enforcing the law
-rule- usually administrative
-regulation- more scientific

Regulatory Agencies Affecting Food

FDA- all domestic and imported food, except meat and poultry
USDA- all domestic and imported meat, poultry, and egg products

Federal Meat Inspection Act of 1906

-Influenced by The Jungle, the "Embalmed Beef" scandal of 1898, etc.
- Armour & Co. sent rotten meat soaked in boric acid to US troops in Cuba during the Spanish - American War
- Consumer distrust of the "beef Trust

Pure Food and Drug Act of 1906

Wiley Act" act For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes.

Food, Drug, and Cosmetic Act of 1938

Gives authority for the FDA to establish food and drug regulations

Both USDA & FDA have Regulations and Policies that Address

-Good manufacturing practices
-Sanitation
-Allowable ingredients
-Level of naturally occuring contaminants
-Standards of identity

USDA

-Remember that the Federal Meat Inspection Act provides for mandatory continuous inspections -USDA's Food Safety and Inspection Service (FSIS) carries out inspections
-All meat and poultry products going into interstate commerce must be inspected

continuous mandatory inspection

-Ante-mortem and post-mortem inspection of all livestock
-Inspector present on the line during all slaughter operations
-Inspection of further processing is done on a daily basis
-Ensure meat is processed under sanitary conditions; not required to be pres

Inspection vs. Grading

wholesomeness and eating quality

FDA

in general, regulates everything containing less then 2% meat

USDA

in general, regulates meat and poultry products

FDA Inspections

-Inspectors are not in the facility on a daily basis
-FDA has the right to conduct warrantless inspections of premises of their regulated industries

What does an Employer Want

1.Character/Integrity
2. Ability to Solve Problems
3. Knowledge of your field/job responsibilities (Purpose)
4. Emotional Intelligence
5. Passion for what you do
6. Ability to work in a Team Environment
7. Positive Attitude
8. WORK EXPERIENCE IN YOUR FIEL

Bad News

-Your tongue ages
-Minimal effect on salt perception
-Your olfactory bulb ages -Receptors in your nose age
-Smoking dulls your sense of taste
-Saliva is important
-Don't burn your tongue

Salt

-Dries out products(Lowers Water Activity)
-without salt, most meat products could not be made

Refrigeration

-Process of removing heat from an enclosed space (Uses mechanical work to do this)
-Storage above freezing point(>-2�C)
-Generally 4-7�C
-Slows chemical and microbial changes
-Limited shelf-life
-Food safety issues if mis-handled

how else can food be preserved

-salt
-pH
-Drying(water activity)

What's NOT in a "Hot Dog

liver, tongue, heart, kidney, and earthworms

how can you make sprite look like coke

caramel coloring

why are some people good at tasting and others are not good tasters

no. of taste buds

How was meat preserved prior to refrigeration

salt

how is dry cured ham preserved? Do you have to cook it? Do they cook it in Europe? How do flavors develop in the ham?

salt, no, no, age it for 3 months

why can't you add fat to the hot dogs until after the lean meat has been mixed with salt

fat does not like water

what do myosin and actin do in a frankfurter

proteins that separate fat from water

how is summer sausage and pepperoni preserved

lowering pH

why does some meat stick to the wall and other meat may or may not

salt causes protein to come to the surface

what a food scientist really does

-Studies the physical, biological and chemical makeup of food
-Develops ways to process, preserve, package, and/or store food according to industry and government specifications and regulations
-creates new food products

what is food technology

application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food

selection

-"the quality of processed foods can be no better than the raw product selected"
-Processed food quality can vary with:
1.variety or breed
2.Maturity
3. Climate
4. Harvesting technique

processing

Convert raw commodities into other edible food products

distribution

the transport and deliver of food products to the consumer