ANS 113 Lecture Notes PDF - Food Safety Overview

October 1: Lab #1 (Lecture) Food Safety Overview Consumers expect food to be 100% safe. Food Safety → free from any defect that may cause consumer illness and injury ○ Toxicity- Capacity to harm ○ Hazard- Likelihood to harm ○ Safety-No likelihood to harm when used normally (i.e. ch...

October 1: Lab #1 (Lecture) Food Safety Overview Consumers expect food to be 100% safe. Food Safety → free from any defect that may cause consumer illness and injury ○ Toxicity- Capacity to harm ○ Hazard- Likelihood to harm ○ Safety-No likelihood to harm when used normally (i.e. chocking) Food Safety Sources: ○ Transportation and Handling ○ Improper Storage (i.e. cooling of carcass) ○ Packaging (i.e. dirty materials) ○ Processing ○ Handling ○ Raw Materials ( i.e. soil) Mushrooms (toxins) Grain (gluten) Peanuts (allergens) Parasites Viruses ○ Ingredients (i.e. we can not guarantee that other ingredients are safe from suppliers) Safety Food Issues; ○ Proposition 65: Chemicals can be traced in food that MAY CAUSE cancer ○ Prion: factor causing Mad Cow Disease ○ Pesticides, Fertilizer, Drug Residues ○ Chemicals, Pollutants ○ Ex: Tuna → heavy metal contamination ○ Physical Contaminants ○ Injury: Glass, bone in a non-bone product, broken needles ○ Additives, Colorants, & Flavors → ○ Allergen, Mislabeling A: E.Coli B: Bacteria Spoilage  Pathogens: Bad → Meat Safety ○ Cause Foodborne Disease Spoilage: Ugly → Meat quality ○ Discoloration ○ Rotten Smell/Taste Foodborne Illnesses ○ Nausea ○ Vomiting ○ Stomach Cramps ○ Diaarhea 48 Million cases of foodborne illness ○ 125k people hospitalized for illnesses ○ 3k deaths a year ○ Econ loss: Billions of dollars The Cause: 250 Foodborne Disease Major Issue: Microorganisms ○ Norovirus (#1 Virus) ○ Salmonella (#1 Bacteria + Death) ○ Clostridium ○ Campylobacter ○ Staph ○ Listeria monocytogenes (#1 Foodborne death rate 16%) Found in Ready to eat food (food not needing further cooking) Foodborne Infection ○ Living Pathogenic Microorganisms ○ In human intestinal tract Foodborne Intoxication ○ Toxins formed by microbes ○ Grow in the food items ○ Microorganism does not have to be consumed (Intoxication vs. Infection) 1-7 hours (Staph) 7-72 hours (salmonella) 2-3 days (listeria) 3-4 days (E.coli) Who is at risk? 1. Immunocompromised 2. Pregnant Women 3. Children & Infants 4. Elderly Foodborne Outbreaks → incidents in which 2+ persons experience similar illness after ingestion of common food. 250 outbreaks investigated, 199 were solved (80%), 134 outbreaks with confirmed sources of 65 sources 65% Contaminated Foods 34% linked to animal contact → people handling animals high risk 1% Salmonella Strains used in Microbiology laboratories. Root Vegetables: Causes the most cases of illnesses. ○ 18.3% or 1,400 illnesses 1. Salmonella (83 outbreaks 64%) a. 33% hospitalized & 0.3% of people died 2. STEC 29 CASES 22% a. 39% hospitalized and 0.65% of people died. 3. LISTERIA 18 OUTBREAKS 14% a. 94% hospitalized & 16 % died How do bacteria produce? ○ Binary Fission: one bacterium splits to 2 and multiples by a power of 2. ○ Generation time: the time it takes for a population of bacteria to double in number. ○ Nt=N0*2n N0 is the og number of bacteria n is the number of generations in a given time t. Example Given E.Coli Growth: How does Bacteria grow? Stationary Phase: ○ Bacteria start to die and the rate of growth starts to maintain and remain constant. Some bacteria are dying. Not enough resources or nutrients and because of byproducts are created so they start to die. Death Decline phase: Bacteria dies → no more resources inc of by-product Controlling their generation time of microbes will reduce the amount of bacteria that we see which ensures food safety. Factors affecting Bacterial Growth: Temperature Oxygen PH Moisture Nutrient substrate  Low Temperature: ○ Big method for food preservation ○ 85% of all foods are refrigerated at some point ○ For every 10 ºC increase in temperature, there is a 50% reduction in shelf life. Oxygen: → vacuuming packaging + modified atmosphere packaging ( 78% N, 21% O, 2 cm have the potential to be a safety hazard need to be controlled Metal Detectors → reject products if metal detected X-ray Machines → can identify more hazards Food Radar Systems → Other Hazards to take into consideration:  ○ Insects → physically do not make you sick UNLESS a vector ○ Hair ○ Filth ○ Spoilage ○ Economic Fraud ○ Violations of regulatory food standards not directly related to safety. Pathogen Notes: Norovirus: Salmonella spp. Nontyphoidal ○ Rod-Shaped ○ Gram-neg ○ Non-spore-forming ○ Majority are motile 1 of 4 Key Global Causes of diarrheal diseases 1.35 million infections 26,500 hospitalization 420 deaths Most cases are mild however depends on strands and contact ○ Lives in the intestinal tracts of warm and cold blooded animals Lives in env including sediment pond water Food borne pathogens Can ingest food, fecal particles, or water Symptoms: nauseas, vomiting, abdominal cramps, diarrhea, fever ○ Outbreak: Eggs Milo’s Poultry Farm Sep 2024 93 Illnesses 34 Hospitalizations 0 deaths ○ Outbreak: Cucumbers June 2024 55 illnesses Clostridium Perfringens ○ 2nd Major foodborne bacterial pathogen ○ Rod shaped ○ Spore forming ○ Gram positive + Anaerobic Found in soil and in the intestines of humans and animals Targets schools, hospitals, and nursing homes at risk Causes gastrointestinal Oral transmission Dose 10^6 of either the spores or vegetative cells 16 hours after consumption or less ○ Outbreak Catered lunch 30 people infected Beef dish