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