Food Safety Basics and Challenges

Introduction to Food Safety

• Food safety is important for everyone.
• Foodborne illness is a major concern.
• The UN SDG 3 focuses on good health and well-being, including food safety.
• Foodborne illness is a disease transmitted through contaminated food and water.
• An outbreak occurs when two or more people experience the same symptoms after consuming the same food.
• Millions of people are affected by unsafe food annually.

Challenges to Food Safety

• Time: Microorganisms double rapidly over time, leading to spoilage.
• Language and Culture: Cultural differences in food safety practices and beliefs can pose challenges.
• Literacy and Education: Lack of awareness and understanding about food safety concepts can result in misinformation.
• Pathogens: Disease-causing microorganisms like bacteria and viruses are ubiquitous.
• Unapproved Suppliers: Unreliable food sources can increase contamination and toxins.
• High-Risk Customers: Individuals with compromised immune systems are more susceptible to foodborne illness.
• Staff Turnover: Inconsistency in safety procedures and practices arises from inadequate training for new staff.

Costs of Foodborne Illnesses

• Loss of customers and sales
• Negative media exposure
• Legal fees and lawsuits
• Increased insurance premiums
• Damage to reputation
• Low staff morale
• Staff absenteeism

How Foodborne Illnesses Occur

• Contamination:
  • Biological:
    • Bacteria
    • Viruses
    • Parasites
    • Molds
  • Chemical:
    • Pesticides
    • Processing chemicals
    • Drug residue
    • Allergens
  • Physical:
    • Naturally occurring (bones, pits, bugs)
    • Handling materials (glass, metal, hair)

Risk Factors for Foodborne Illness

• Purchasing from unsafe sources
• Improper cooking
• Incorrect temperature storage
• Using contaminated equipment
• Poor personal hygiene

Foodborne Illness Practices

• Time-Temperature Abuse: Leaving food in the danger zone for too long allows bacteria to multiply.
• Cross-Contamination: Transfer of pathogens from contaminated surfaces or food to others.
• Poor Cleaning and Sanitizing: Inadequate cleaning and sanitation practices can spread pathogens.
• Poor Personal Hygiene: Improper handwashing, coughing/sneezing on food, and working while sick.

Types of Food

• TCS Food (Time and Temperature Control for Safety): Food requiring specific temperature control to prevent bacterial growth.
• RTE Food (Ready-to-Eat): Consumed without further preparation, washing, or cooking.

Food and Microorganisms

• Contaminants: Originate from various sources like animals, air, water, dirt, and chemicals.
• Biological Contamination:
  • Microorganisms: Small living organisms visible only under a microscope.
  • Pathogens: Disease-causing microorganisms.
• The BIG SIX:
  • Bacteria:
    • Shigella spp.
    • Salmonella Typhi
    • Nontyphoidal Salmonella (NTS)
    • Shiga toxin-producing Escherichia coli (STEC)
  • Viruses:
    • Hepatitis A
    • Norovirus

Symptoms of Foodborne Illness

• Diarrhea
• Vomiting
• Fever
• Nausea
• Abdominal cramps
• Jaundice

Bacteria

• Found almost everywhere.
• Invisible to the naked eye.
• Require six conditions to grow: FAT TOM

FAT TOM - Conditions for Bacterial Growth

• Food: Provides nutrients for bacteria.
  • Good Bacteria (Probiotics): Beneficial bacteria for digestive health (Lactobacillus and Bifidobacteria species).
  • Bad Bacteria: Harmful bacteria that cause illness.
• Acidity (pH): Most pathogens thrive at a pH between 4.6 and 9.0.
  • High-acid foods (pH below 4.6) inhibit pathogen growth.
  • pH levels influence food quality (taste, texture, preservation).
• Temperature: Bacteria grow rapidly in the temperature danger zone between 40°F and 140°F.
  • Proper temperature control (refrigeration, freezing, cooking, thawing, reheating, cooling) is crucial.
• Time: Extended exposure to favorable conditions allows bacteria to multiply.
  • Bacterial Growth Curve: Lag phase, log phase, stationary phase, death phase.
• Oxygen: Most foodborne pathogens are aerobic (require oxygen to survive).
  • Anaerobic bacteria (Clostridium botulinum) can grow in low-oxygen conditions.
• Moisture (Water Activity, Aw): Aw measures the availability of free water in food.
  • Low Aw inhibits bacterial growth.
  • Food preservation techniques (drying, curing, freezing, packaging) reduce Aw.

Major Bacteria causing Foodborne Illness

• Shigella spp.: Causes diarrhea.
  • Sources: Contaminated food, water, and person-to-person contact.
  • Illness: Shigellosis, affecting the digestive system.
  • Symptoms: Diarrhea, stomach cramps, vomiting, fever.
• Salmonella Typhi: Causes typhoid fever.
  • Sources: Uncooked or poorly cooked food, contaminated food and water.
  • Symptoms: Constipation, high fever, headache, fatigue, loss of appetite.
• Nontyphoidal Salmonella (NTS): Causes gastroenteritis.
  • Sources: Undercooked eggs, unwashed produce.
  • Symptoms: Diarrhea, gastroenteritis.

Additional Information

• Bacteria can multiply through binary fission.
• Viruses reproduce and can take 4-5 days to show symptoms.

NTS and Salmonella Typhi

• Nontyphoidal Salmonella causes gastroenteritis and bacteremia.
• Salmonella Typhi specifically causes typhoid fever.

Symptoms of Foodborne Illness

• Gastroenteritis symptoms include diarrhea, nausea, cramping, and abdominal pain.
• Shiga toxin-producing Escherichia coli (STEC) can cause Hemolytic Uremic Syndrome (HUS), Hemorrhagic Colitis (HC), and gastroenteritis.

Foods Linked to Microorganisms

• Dairy, eggs, meat, raw produce, and tainted water are linked to Salmonella.
• Undercooked beef, raw milk, contaminated water, and contact with infected individuals are linked to STEC.
• Raw or undercooked shellfish, fresh produce, and food handled by infected people are linked to Hepatitis A.
• Food handled by infected individuals is linked to Norovirus.

Prevention Measures

• Cook food thoroughly.
• Avoid raw milk and unpasteurized products.
• Wash hands frequently with soap and water.
• Practice good hygiene, including preventing cross-contamination.

Foodborne Illness Viruses

• Hepatitis A is a contagious liver infection caused by the Hepatitis A virus (HAV).
• Norovirus is the most common cause of gastroenteritis.

Other Foodborne Illness Pathogens

• Parasites require a host to live and reproduce.
• Some molds and mushrooms produce toxins that cause foodborne illness.

Food Safety Act 2013

• The Food Safety Act 2013 (Republic Act No. 10611) aims to strengthen the food safety regulatory system in the Philippines.
• The Act aims to protect consumer health and facilitate market access for local food and food products.
• Adulteration is an act that leads to the production of unsafe food.

Roles of Government Agencies

• The Department of Agriculture (DA) is primarily responsible for food safety in primary production and post-harvest stages.
• The Department of Health (DOH) is responsible for food safety in processed and prepackaged foods.
• The Department of Interior and Local Government (DILG) enforces sanitation standards and food safety regulations within LGUs’ jurisdiction.
• Local Government Units (LGUs) are responsible for implementing sanitation standards and food safety regulations within their jurisdiction.

Responsibilities of Food Business Operators (FBOs)

• FBOs are responsible for complying with food safety laws and regulations.
• They need to implement good practices within their businesses.
• They must remove unsafe food from the market and inform the authorities.
• They are also required to cooperate fully with inspections.

Foodborne Illness

• Foodborne illness is caused by consuming contaminated food with pathogens.
• Pathogens are disease-causing microorganisms.
• Foodborne Illness Outbreak occurs when two or more people experience the same symptoms after consuming the same food.
• Time-temperature abuse happens when food is exposed to temperatures that allow pathogens to grow.

Food Safety Practices and Terminology

• Ready-to-Eat (RTE) refers to food that does not require additional cooking before consumption.
• Time and Temperature Control for Safety (TCS) foods are susceptible to bacterial growth and require specific temperature control measures.
• Cross-contamination occurs when pathogens transfer from one surface to another.
• Food Contact Surface (FCS) is any surface that comes into contact with food.

Key Contributing Factors to Foodborne Illness

• Poor personal hygiene: includes inadequate handwashing and cross-contamination.
• Time-temperature abuse: inadequate temperature control throughout food preparation and storage.
• Poor cleaning: contamination of food preparation areas and equipment.

Foodborne Illness Risks and Prevention

• High-risk customers: include individuals with weakened immune systems, such as the elderly and children.
• Proper handwashing: is crucial for preventing cross-contamination.
• Vaccination: is available to protect against certain foodborne illnesses like Hepatitis A.

Bacterial Growth and Control

• Water Activity: the amount of free moisture in food, influencing bacterial growth.
• Temperature Danger Zone (TDZ): the temperature range where most bacteria grow rapidly, between 40°F and 140°F.
• pH levels: most bacteria thrive in near-neutral pH levels.
• Oxygen: some bacteria require oxygen for growth, while others do not.
• Nutrients: food provides bacteria with essential nutrients for growth.
• Acidity: acidic environments inhibit bacterial growth.

Foodborne Illness Microorganisms

• Listeria: can be found in ready-to-eat meats like deli slices and can cause serious illness.
• Clostridium Botulinum: can grow in vacuum-packed or canned foods, producing a potent toxin.
• Shigella spp., Salmonella typhi, and Non-typhoidal Salmonella: are common foodborne pathogens that cause gastrointestinal illnesses.
• STEC (Shiga toxin-producing E. coli): produces a dangerous toxin that can cause severe intestinal problems.
• Hepatitis A Virus: causes liver inflammation and can be contracted through contaminated food.
• Norovirus: highly contagious and can be spread through contaminated food, water, or surfaces.
• Flies: can transfer harmful bacteria from feces to food.

Impacts of Foodborne Illness

• Economic losses: include medical costs, lost wages, and loss of productivity.
• Reputational damage: can impact the reputation of businesses and individuals.
• Health consequences: ranging from mild gastrointestinal discomfort to severe illness and death.

UN Sustainable Development Goal (UN SDG) 3: Good Health and Well-being

• Food safety is essential for achieving Good Health and Well-being, one of the UN's Sustainable Development Goals.

Case Study Examples

• Food poisoning in a wedding feast: occurred in Maguindanao, highlighting the importance of safe food handling practices.
• Distribution of contaminated food packs: by the Philippine Red Cross (PRC) to flood victims in Brgy. Tandang Sora, Agusan del Sur, emphasizing the need for robust food safety measures in emergency situations.

This quiz covers essential concepts of food safety, highlighting its importance in preventing foodborne illnesses. You'll explore various challenges such as time constraints, cultural differences, and the prevalence of pathogens. Understand the critical role food safety plays in achieving good health and well-being as outlined by the UN SDG 3.