EHST exam 3 (ch.9)

adulteration

adding cheaper materials on purpose to food product to stretch out supplies and INCREASE PROFIT

examples of adulteration

-powdered glass in sugar
-white lead in flour
-red lead in tea
-mahogany shavings in tea

Pure Food and Drugs Act

first federal law to protect consumers against adulteration , mislabeling of food and harmful ingredients in food

Meat Inspection Act of 1906

-stated that all meat shipped from one state to another must be inspected by a govt official
-ensured effectiveness of the Pure Food and Drug Act

The Jungle

-by Upton Sinclair
-a book that exposed the corruption and greed associated w the new industrial economy

why do we need regulations and standards?

-50 billion meal eaten away from home
-50 million sick
-3000 deaths

what is responsible for the vast majority of food poisoning incidents?

microbial contaminants

what are microbial contaminants

-virus
-parasites
-bacteria
-fungi

food contaminants

substances intentionally or unintentionally incorporated into foods
-dirt
-hairs
-animal feces
-insect fragments

Food defect action levels

specifying the maximum limit of contamination (FDA)

Food additives

substances intentionally added to food to:
-modify taste
-color, texture
-nutritive value
-appearance, resistance to deterioration

food additives amendment

manufacturer of any food additive or food contact chemical must satisfy FDA that product is safe before approved for use

food allergies

may result in mild to severe symptoms such as rash or hives, swelling, runny nose and sneezing, wheezing, headache

what triggers serious anaphylactic shock

foods (like peanuts)

what is the most severe form of an allergic reaction

anaphylaxis

aflatoxin

-fungal poisoning
-produced by the mold Aspergillus
-grows on nuts, grains, peanuts
-liver damage

mycotoxins

-poisonous fungus

fungi

-molds and yeast
-found in air, soil, plants, animals, water, food

ciguatera fish poisoning

caused by eating certain large reef dwelling fish
EX/ barracuda, red snapper

scombroid poisoning

-caused by deep sea fish such as tuna
-toxins produced from improper handling

paralytic shellfish poisoning (PSP)

results from eating shellfish such as oysters, clams, or scallops contaminated w saxiton ( a nerve poison)

ciguatoxin

associated w certain fish living near reefs or rocky bottoms

2 types of bacterial disease

-food infections
-food intoxications

food infection

the number of bacteria that makes one ill

food intoxication

toxins secreted by bacteria makes one ill

foodborne infection

-do not form spores
-remain in vegetative state
-easily destroyed by cooking

ecoli

-facultative anaerobic bacteria
-intestine of warm blooded animals, especially cows
-jack in the box restaurants

hemolytic uremic syndrome (HUS)

-red blood cells destroyed, kidney failure, death
-"hamburger disease

listeria monocytogenes

-found in raw foods
-contaminated by soil and water carrying bacteria
-meat, cheese, cold cuts,hot dogs
-GROW AT REFRIGERATED TEMPS
-dangerous to preg women

campylobacter jejuni

-food is contaminated when it comes into contact w animal feces

salmonella

-occurs when a person eats food contaminated w feces of animals or humans carrying bacteria

Shigella

-watery diarrhea
-contaminated food
-drinking or swimming in contaminated water
-daycares when staff dont wash hands well enough after changing diapers

vibrio vulnificus

-consuming raw oyster and shellfish harvested from polluted waters
-can be killed by cooking
-symptoms occurs 1 to 3 days
-vomiting, diarrhea, abdominal pains

staphylococcus aureus

-present in pimples, boils, wounds, sneezes, coughs
-ideal growth in ham, sauces, chicken salad
-symptoms start in 2 to 7 hours
-vom and diarrhea in as little as 30 mins

clostridium botulinum

-most serious
-home canned products bc of its low acidity
-spores are heat resistant
-symptoms appear within 12-36 hrs
-double vision, stammering, difficulty breathing

clostridium perfringens

-spores survive cooking
-symptoms 8-22 hours after eating
-symptoms include cramping, diarrhea, vom, fever
-meat pies, casseroles, stews, and gravies

parasite

-microscopic creatures that need to live on or inside a living host to survive
-less common

anisakis

-nematodes associated with foodborne infection from fish
-beige, white, pink
-cod worm or herring worm

cyclospora cayetanensis

-finds its way into water and then can be transferred to foods
-transferred during handling

giardia lambia

-found in feces of wild animals, domestic pets, and infected persons

trichinellosis

-caused by a parasitic roundworm
-raw or undercooked meat containing encysted larvae
-infected flesh muscle
-DOES NOT EXIT BODY IN VOM OR FECAL DISCHARGE
-killed by cooking at high temps

norovirus

norwalk like viruses (NLV)

small round structures viruses

(SRSVs)

NLV and SRSVs cause what

-gastroenteritis
-hepatitis A

potentially hazardous foods

-foods capable of supporting rapid bacteria and progressive growth of infectious or toxigenic microbes
-most hazardous= high protein animal products
-high water content/ high pH values allow for bacterial growth

restriction

employee cant work w exposed food, clean equipment, utensils, linens or unwrapped single service items

exclusion

employee is completely excluded from the establishment

danger zone

41- 140 degrees

Pillsbury Company

developed HACCP for the NASA food space program
-made sure space food was 100% safe