Food and Nutrition Hygiene

• The following study notes are about food and nutrition hygiene

Definition of Food

• Any substance or product, processed, partially processed, or unprocessed, intended for human consumption or reasonably expected to be ingested by humans, according to food legislation

Food Legislation Goals

• Its objective is the protection of human life and health, consumer interests, animal health and welfare, and plant health and the environment
• There is freedom of movement of food and feed within the Community, provided that principles and general requirements are respected as stated in regulations

Regulations and Guidelines

• Green Paper of 1997 concerns the principles of food law
• White Paper of 2000 concerns food safety
• Regulation No. 178/2002/CE serves as General Food Law
• Legislative Decree 190/2006 sets penal sanctions for violations of Regulation 178/2002/CE

Food Safety Focus

• Regulations for food production primarily focus on safety aspects

Regulation No 178/2002/CE - General Food Law

• It establishes the principles and general requisites of food legislation
• It establishes the European Food Safety Authority
• Regulations fix the procedures in the field of food safety
• It revolutionizes the regulatory framework

Food Production Chain

• Considers the entire food production chain, including animal feed as part of this chain
• It includes controls on dangers to consumers based on risk assessment
• Introduces new principles and instruments like precaution, traceability, transparency, and citizen information
• It revises the rapid alert system to include animal feed
• Defines legal responsibilities and obligations for operators and control bodies

Food Safety and Security Categories

• Food safety concerns the presence of safe and healthy food that does not harm consumers
• Food security involves the aspects of supply and food self-sufficiency of a society or community

Ensuring Food Safety

• Food Safety assured through practices, rules, and standards
• These aim to ensure that food is always treated and consumed in a healthy, hygienic, and risk-free manner
• Aimed to ensure that when consumed by humans or animals, there is no health risk

Risk Types

• Chemical risks i.e. plant protection products in agriculture
• Physical risks
• Microbiological risks that include zoonoses and foodborne illnesses caused by bacteria, viruses, mycotoxins, protozoa, and prions

Food Security Defined

• Refers to programs, rules, and tools aimed at ensuring food access at a universal level
• It occurs regardless of location, social class, or economic status
• The right to food recognized as a human right since the 1948 Universal Declaration
• It has had about 200 definitions over time, according to the FAO
• Food security is a constantly evolving concept that considers changes in conditions and society

World Food Summit Definition of Food Security

• Defined in 1974 as "availability at all times of adequate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices."

Modern Definition of Food Security

• Food security exits when all people, at all times, have physical, social, and ecomonic access to sufficient safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life."

10 Facts on Food Safety

• Over 200 diseases are spread through food:
• Diseases include diarrheal diseases contribute to 1.5 million annual child deaths
• Proper food preparation prevents most ailments
• Foodborne diseases are increasing worldwide:
• Disease-causing organisms in food, and are transmitted far and wide through today's interconnected global food chains
• Rapid urbanization is adding to the risks
• Food Safety is a global concern:
• Globalization of food production and trade increases the risk of incidents involving contaminated food
• Stronger food safety systems reinforce both local and cross-border health
• Emerging Diseases are tied to food production:
• 75% of new infectious diseases affecting humans of the past 10 years were caused by viruses and bacteria and other pathogens in animals
• School is a place for food safety:
• Educating children on safe food handling practices is key to preventing foodborne illnesses for both today and the future
• Disease prevention starts on the farm:
• Preventing animal infections at the farm level can reduce foodborne illnesses; ex. more salmonella-free herds

Five Keys to Food Safety

• Keep Clean

• Separate raw and cooked

• Cook food thoroughly

• Keep food at safe temperatures

• Use safe water and raw materials

• Minimize risk of avian influenza

• Chemical hazards can contaminate food

• Everyone plays a role in food safety

Food Hygiene

• It deals with food safety
• It identifies the causes and hazard factors of foodborne illnesses
• Methods to avoid food contamination and spoilage, as well as methods to preserve foods are listed
• Procedures also are identified for checking the critical points in food to see where the hazard risks occur

SIAN (Food and Nutrition Hygiene Service)

• These provide food prevention and hygiene and are within all Local Health Authorities nationally
• They deal with protection of public health in food and nutrition
• Their tasks are defined nationally by the directives of the Ministry of Health
• Include controlling and monitoring foods as well as MTAs
• Monitoring the safety of collective catering and health of consumer protection including managing alerts
• Educating and promoting of a proper diet

Food Modification Definition

• Foods subject to modifications if not consumed immediately after production or their preparartion
• This is due to chemical makeup tranformations

Quality Changes

• Maturation and senescence- plant foods continue to breath and consume reserve materials after harvesting
• Enzymatic activity - changes the structure, compositon, aroma etc
• Chemical Reactions - oxidization
• Alteration of physical nature - destabilization of emulations
• Microbial growth

Transformative process's of food products

• depends on product characteristics
• based on storage conditions as well time between each intervention.
• Transformation speed correlates to storage conditions as well as the nature of the aliment.
• Chemical, bio Chemical, microbial nature - all interact in order to tranform in a complex system

Food Transformations

• Spontanious Natural Reactions
• induced transformations via contaminents from outside sources

Trasformazione defined

• when the process creates a positive outcome.
• They occur artificially with pre-set contols, or can occur spontaniously

Adverse Altteration

• Used when the event creates a negative outcome
• Alerations can be physioligal (nature) or by induced (external factors)

Food Hazard Types and Risk Factors

• Alterations due to:
• Light/radiation
• enzymes or Oxidation
• Chem-Physical contaminations - Pollution of Air, Water, Soil
• Contamination by biological/Microbial entities - viruses, bacteria , fungi (molds) parasites, mycotoxins,
• Fraudulent Alterations/Adulterations

Food Preservation Goals

• Prevent deterioration of perishable foods between production and consumption
• Ensure distribution of seasonal foods throughout the season
• Allows large scale export of foods

Food Preservation Techniques

• Include Physical methods and Chemical Ones

Physical Methods of food preservation

• Mezzi Fisici: physical actions
• High temp- Pasteurization, sterilzation, fumigation
• Bassa Temp- Refrigerate, Congelation, Freezing
• Hydration Removal - Liophilization, Concentraion
• Air Elimination- Vacuum Seal
• Radiation.

Chemical Actions for preserving Food

• MEZZI CHIMICI
• Chemical Methods
• Anti Oxidants & Additives

Pasteurization Facts

• Heat treatment between 72-100 C
• Brief proportional period of time to the temperatures
• Destorys pathogenic microganisms in low pH Level foods
• 3 main types of dairy pasturized : fresh , high quailty ultrafiltraiotn shelf stable.
• Maintains organoleptics , nutirional qualtites of food

Sterilization

• Temperatures ≥ 135 C
• Kills pathogens, enzymes , thermophiles
• Used for Meat/Tuna/Fish/legume

Refrigeration

• Lowers food temperature between 0-5C (41 F)

Food Freezing Guidelines

• Reduce temperatures to freezing, below 0 C (32 F) and as low as -20 C (-4F)

Surgelazione Definition

• Decrease aliment temperature between -20 and - 40 C
• This rapid method keeps the cell walls well and nutrients without physical alteration

Contamination Sources

• 4% comes from Chemical sources
• 3% comes from Physical sources
• 93% comes from Biological sources

Chemical Contaminants

• Toxins in fish/mushrooms

• accidential derivations from industrial processes,

• pollutants and cleaning contaminates.

• Hormones & pesticides

• Heavy metals + Dioxins

• Xeno Biotics and Radioactive Fallout

Physical Contaminants Include

• Glass & Pebbles plus Wood
• Plastics & Metals as well as Haris

Biological Entities

• Bacteria, Molds, Viruses, protozoi, & Arthropods

Environmental Factors that influence microbial growth

• proper nutirents such as fats protein, vitamins
• water content and pH.
• Oxygen exposure is key
• Temperature: Ideal between 15-45C, death at 60C botulism spores viable

Factors that Promote Microbial Life

• contact with infected persons/animals.
• Via handling of Utensils exposed to contaminated environment and then touching Food.

Food Diseases

• These can be Infezioni (infeection)
• Tossinfezioni (toxin infection) or Intossicazione (toxin intake) ,
• Causata by parasitic entities
• microrganisms alter and grow foods before they reach consumer.

Food Safety

• This is when high dosages contaminate food or are created during production causing endotoxins during colonizaiton
• 30 per cent of industrial world suffers from ailments once a year

Intossicazioni Definition

• food contains already toxic items from pathogen exposure creating toxins that effect systems

Micotossicosi

• Aflatoxin exposure
• causes intestinal bleeds and/or disorders

Food Related Parasites

• The two common diseases are Trichinellosi and Anisakiasi

Role of foods

• High nutirent dense foods easily cultivate bacteria
• indiffernet foods survive with limitations- bread/fruit/ veggies
• Safvorentic can inhibit micro organisms due to concentration

MTA Management Process

• Recive Signla
• Interview Case
• Hypothosis and Epidemilogical Inquirty
• Sampling and intervention as well as an evaluation

IMPACT DESEASE

• Food safety is still a struggle as shown
• 23 million cases occur annually as well a
• 5000 deaths a year

EU's MTA

• Diarrea is a common and 57% of the burden

Morbidity

• 30 percent of the population suffers exposure to contaminated food

Common Contributing Actions

• high consumption outsdie of home/industrial products
• Intercontinental trade
• Lack of home preparation and antibiotic use.

European surveillance System

• A highly structured system with 52 reportable contagions , where data validation cleaning analusis takes place .

EU Surveillance: SIMI & EnterNet

EnterNet Italia:

Laborotory survellicna of enterica caused pathogens in Italy coordinated by - superior health institutes. - Territorial Labs report Diagnositcs and Isoltations

EU

_ National level, implements by country

MultiD Lab testing is key

_ diagnostics at various labs communicate with Ministry of Health (ISS) for trending analysis

EU Commision

• TESSy is the name of EU's data transmission and data collection for European Diseases
• It has various levels and categories of information with lab diagnostics at molecular levels.

EU Health Structure

• There exist The European Food Safety Authority (EFSA) & the European Centre for Disease Prevention and Control
  • (CDC) to manage and improve safety standards for the EU

The RASFF is implemented

• a Rapid Alert System for Food and Food for use in animal and humain consumption

The HACCP Protocol

• Hazard Analysis and Critical Control Points' is the system created for risk control on food.
• a preventive systems , by production transformation facilities to eliminate risks factors.
• HACCP* includes:
• Identity potential risks
• Control Criticla points
• Standard processes to maintain

All facilities including resturants must operate within autocontrollo protocol. There are many controls within the risk analysis to maintain product safety.

The defintiion is key

Pericolo/ Hazard

that could impact the food

How it relates to nutriiton

• Promote positive ,correct eating
• Fight to overeating and related conditions

All food is graded by its capacity to nourish

• Cibo relates well to nutrition with the latter in order to keep food in good health

How The World Eats

• Lack of foods create malnutrition
• Overating is a major problem that must be regulated
• many countries recognize the need to regulate what they eat . Italy
• uses a "national plane to create education while advertising food correctly".