Nutrition Concepts & Controversies PDF 16th Edition Chapter 12

Chapter 12 Food and Water Safety and Food Technology Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts...

Chapter 12 Food and Water Safety and Food Technology Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 1  Learning Objectives (1 of 2) At the end of this chapter, you should be able to: LO 12.1 Describe microbial foodborne illnesses and practices that can prevent them. LO 12.2 Identify the categories of foods that most often cause foodborne illnesses. LO 12.3 Outline technological advances aimed at reducing microbial food contamination. LO 12.4 Describe natural toxins, pesticide residues, and contaminants in food. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 2  Learning Objectives (2 of 2) At the end of this chapter, you should be able to: LO 12.5 Compare potential advantages and drawbacks of organic and conventional foods. LO 12.6 Compare the safety of drinking water from different sources. LO 12.7 Describe the uses and safety characteristics of some common food additives. LO 12.8 Describe applications of food-safety practices in various settings. LO 12.9 Summarize the advantages and disadvantages of producing foods through bioengineering. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 3 Microbes and Food Safety Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 4  The Food and Drug Administration (FDA) Areas of Concern Microbial foodborne illness Natural toxins in foods Residues in food Environmental and other contaminants, pesticide residues, and animal drugs Nutrients in foods Intentional approved food additives Genetically engineered foods Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 5  Foodborne IIlness Caused by microorganisms Microbes- Minute organisms too small to observe without a microscope Pathogens- bacteria, viruses, fungi and other microbes Life threatening- malnourished, compromised immune system, institution, liver or stomach illness, pregnant, very old or young Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 6  How Do Microbes in Food Cause Illness in the Body? Caused by infection or intoxication − Infection- Salmonella bacteria, hepatitis virus, E. Coli ▪ Infect the tissues of the human body and multiply there − Intoxication- caused by a toxin that is absorbed into the tissue; poisoning ▪ Enterotoxins – poisons that act on mucous membranes (digestive system) ▪ Neurotoxins- poisons that act on the cells of the nervous system ▪ Most infamous- Clostridium Botulinum (Botulism) o Often fatal; paralyzes muscles making seeing, speaking swallowing, breathing difficult. o Grows in anaerobic conditions (canned foods, herb infused oils, home-fermented foods) ▪ Most common- Staphylococcus aureus Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 7 Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 8  Dangerous Symptoms of Foodborne Illness Table 12–3 Some bouts of foodborne illness may be mild and clear up on their own, but others pose serious threats. Any of the following symptoms demand medical attention. Get medical help for these symptoms: Bloody stools. Dehydration. Diarrhea of more than 3 days’ duration. Fever of longer than 24 hours’ duration. Headache with muscle stiffness and fever. Numbness, muscle weakness, tingling sensations in the skin. Rapid heart rate, fainting, dizziness. Severe intestinal cramps. Warning signs of botulism—a medical emergency: Difficulty breathing. Difficulty swallowing. Double vision. Weak muscles. * Complete, up-to-date home canning instructions are available in the USDA’s Complete Guide to Home Canning, available from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402, or online at www.uga.edu/nchfp /publications. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 9  Botulism- most infamous https://www.perhamfocus.com/news/517442-1931-botulism-poisoning-tragedy-north-dakota- cautionary-tale − 13 family members die in ND after eating canned peas https://www.nytimes.com/1974/12/28/archives/botulism-suspected-in-illness-of-13-members-of- bronx-family.html − 1974- Christmas Eve meal with preserved eggplant and mushrooms https://www.npr.org/sections/thesalt/2017/05/23/529589579/nacho-cheese-sauce-tainted-with- botulism-kills-california-man − 2017- 9 hospitalized and 1 died from nacho cheese https://www.theguardian.com/world/2023/sep/13/woman-dies-bordeaux-botulism-outbreak- sardines-poisoning-france − They all ate sardines that had been stored by the restaurant owner in jars. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 10 Food Safety from Farm to Plate (1 of 2) Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 11  Food Safety from Farm to Plate (2 of 2) Outbreaks- 2 or more cases of a disease arising from an identical organism within a limited time frame; tracked and investigated by gov’t agencies − Pasteurization- treatment of milk, juices or eggs with heat to kill certain microbes Attention on E. Coli- Shiga toxin produce E. coli (STEC) − Hemolytic-uremic syndrome- abnormal blood clotting with kidney failure, damage to CNS & organs Food Safety Modernization Act- law enacted in 2016 to build new controls Food industry controls- Inspections of meat processing plants Hazard Analysis of Critical Control Point (HACCP)- method of controlling microbial contamination; identify critical control points and minimize risk Consumer safety at the grocery- look at packing dates, inspect cans/packages Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 12  Applying these dates too strictly can lead to unnecessary food waste. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 13  Safe Food Practices for Individuals Food provides ideal conditions Nutrients Moisture Warmth, 40°F to 140°F Four core practices to defeat bacteria Clean, separate, chill, cook Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 14 Clean, Separate, Cook, and Chill (1 of 2) Keep surfaces clean − Clean dishes and towels − Clean sponges and cutting boards ▪ Chemicals- chlorine ▪ Heat to 140 degrees F ▪ Automatic dishwasher ▪ Microwave Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 15  Clean, Separate, Cook, and Chill (2 of 2) Separate Raw away from ready-to-eat foods Cross-contamination Cook Proper internal temperatures Hold at 140°F or higher until served Refrigerate immediately after eating Chill 40°F or below as quickly as possible Thaw and marinate meats in fridge Chill foods in shallow dishes Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 16 Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 17  Knowledge Check Match these: With these: Proper internal temperature to kill Clean microbes Separate Soap and warm water Place in the refrigerator or freezer Cook promptly Chill Storing raw eggs, meat, poultry away from ready-to-eat food Wash hands and surfaces Cross-contamination Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 18  Knowledge Check: Answer Proper internal temperature to kill microbes = Cook Soap and warm water = Clean Place in the refrigerator or freezer promptly = Chill Raw eggs, meat, poultry from other food = Separate Wash hands and surfaces = Clean Cross-contamination = Separate Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 19 Which Foods Are Most Likely to Cause Illness? Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 20  Protein Foods Ground meats Stuffed poultry Raw and undercooked eggs Raw or partly cooked seafood − sushi Raw milk products Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 21  Raw Produce and Other Foods Raw produce − Biofilm- microbes mixed with a sticky protective coating Unpasteurized juices Sprouts Imported foods- country of origin label Honey- dormant spores of Clostridium botulinum Picnics and lunch bags Take-out foods and leftovers − 2-2-4 rule Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 22  Advances in Microbial Food Safety Irradiation Modified Atmosphere Packaging Benefits Benefits Control of foodborne illnesses Inhibits growth of aerobic Preservation microbes Control of insects Prevents discoloration Delay of sprouting and ripening Prevents spoilage of fats Sterilization Slows ripening of produce Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 23  Toxins, Residues, and Contaminants in Foods and Water Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 24  Natural Toxins Many plants have natural poisons to fend off diseases, insects and other predators Potatoes contain solanine − Exposure to light causes the bitter toxin solanine to form under the skins of potatoes; can peel it off. 3 principles − Poisons are poisons, whether made by people or nature − Any substance can be toxic if consumed in excess − Choose a variety of foods to dilute toxins Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 25  Pesticides Used to control insects, diseases, weeds, fungi, and other pests on crops and around animals. Benefits vs. risks Vulnerable individuals- infants and children Residues- those amounts that remain after processing Regulation – (EPA, USDA, FDA) Reference dose- the maximum residue of an approved pesticide allowed in foods Natural pesticides- used in organic gardens Persistant – stubborn or enduring nature of many pesticides; remain on food and in the environment Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 26  Ways to Reduce Pesticide Residue Exposure Table 12–10 In addition to these steps, remember to eat a variety of foods to minimize exposure to any one pesticide. Trim the fat from meat, and remove the skin from poultry and fish; discard fats and oils in broths and pan drippings. (Pesticide residues concentrate in the animal’s fat.) Select fruit and vegetables with intact skins. Wash fresh produce in running water.a Use a soft brush, and rinse thoroughly. Use a knife to peel an orange or grapefruit; do not bite into the peel. Discard the outer leaves of leafy vegetables such as cabbage and lettuce. Peel waxed fruit and vegetables; waxes don’t wash off and can seal in pesticide residues. Peel vegetables such as carrots and fruit such as apples when it seems necessary. (Peeling removes not only pesticides that remain in or on the peel but also fibers, vitamins, and minerals.) Choose organically grown foods, which generally contain fewer pesticides. aSoaking produce for 10 minutes in a mild baking soda solution may also help to remove pesticides. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 27  Animal Drugs and Environmental Contaminants Antibiotic resistant bacteria − Overuse of antibiotics in livestock to ward off infection, speed growth and increase feed efficiency Bovine growth hormone (BGH)- injected to spur lean tissue growth, augment milk production and reduce feed requirement Arsenic- naturally occurring poisonous element; administered in tiny amounts to poultry flocks to kill parasites; found in rice and apple juice Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 28  Environmental Contaminants Food contaminant- any substance occurring in food by accident Harmfulness depends on how long it lingers in the environment or in the body Bioaccumulation The accumulation of a contaminant in the tissues of living things at higher and higher concentrations along the food chain. Toxicity- the ability of a substance to harm living organisms 2 factors- Degree of the chemicals toxicity and the degree of human exposure Heavy metals Mercury in water gives rise to methylmercury, a nerve poison from aquatic bacteria PCBs- polychlorinated biphenyls Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 29 Bioaccumulation of Toxins in Food Chain 1. Plants and plankton at the bottom of the food chain become contaminated with toxic chemicals, such as methylmercury (shown as red dots) 2. Contaminants become more concentrated in small fish that eat the plants and plankton 3. Contaminants become further concentrated in larger fish that eat the small fish from the lower part of the food chain 4. If none of the chemicals are lost along the way, people ultimately receive all of the toxic chemicals that were present in the original plants and plankton Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 30  Discussion Question 2 Discuss mercury levels in seafood and why it is important to minimize your consumption of mercury. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 31  Discussion Question 2: Answer Mercury escapes from many industries, power plants, and natural sources into the Earth’s waterways, where bacteria in the water convert it into a highly toxic form, methylmercury. Methylmercury then concentrates in the flesh of large predatory species of fish. Cooking and processing do not diminish mercury in seafood. Mercury damages living tissues and the developing brain, and pregnant women, lactating women, and children are the most vulnerable to mercury toxicity. Currently, for most people, the benefits of eating safer varieties of seafood far outweigh the risks. Small, younger fish tend to have lower mercury levels. Large fish have the highest concentrations of mercury due to bioaccumulation. Tilefish, swordfish, king mackerel, and shark tend to have the highest mercury levels. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 32  Water Safety and Sources Drinking water Only 1% of all earth’s water is potable- safe and suitable for drinking All water comes from surface water or groundwater Safety of tap water- Chlorination Bottled water Not safer or healthier Recalls have occurred because of E.coli contamination Microplastics- particles of plastic debris that contaminate water and soil; arise from the breakdown of disposable consumer plastic products Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 33  Understanding Organic Foods Organic rules- Pass USDA inspections at every step of production Pesticide residues and health- When tested, they have lower or no pesticides Nutrient composition- few nutrient differences exist; may have higher levels of phytochemicals Environmental benefits- sustainable agriculture minimizes harm Potential pitfalls- contamination is equally likely to occur; shipping organic ingredients over long distances violates principles of sustainability Moving ahead- eat organic if you prefer it. Most important is to choose nutritious fruits and vegetables in abundance or grow your own. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 34 Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 35  Food Additives Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 36  Regulation and Usage of Food Additives FDA requirements before using a new additive in food products Manufacturer much prove additive is effective Additive must be detected and measured in final product Generally Recognized as Safe (GRAS) List- a list established byt the FDA, of food additives long in use and believed to be safe Margin of safety- a zone between the concentrating normally used and that at which a hazard exists Risks and benefits − Color additives- no benefit − Nitrates on processed meats- inhibit harmful bacterial growth Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 37  Food Additives and Their Functions (1 of 2) Table 12–11 Selected Food Additives and Their Functions Agent Types Function in Foods Examples Antimicrobial agents Prevent food spoilage by mold or Acetic acid (vinegar), benzoic acid, nitrates (preservatives) bacterial growth. and nitrites, propionic acid, salt, sugar, sorbic acid. Antioxidants Prevent oxidative changes and delay BHA, BHT, propyl gallate, sulfites, vitamin (preservatives) rancidity of fats; prevent browning of C, vitamin E. fruit and vegetable products. Artificial colors Add color to foods. Certified food colors such as dyes from vegetables (beet juice or beta-carotene) or synthetic dyes (tartrazine and others). Artificial flavors, flavor Add flavors; boost natural flavors of Amyl acetate (artificial banana flavor), non- enhancers foods. nutritive sweeteners, MSG (monosodium glutamate), salt, spices, sugars. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 38  Food Additives and Their Functions (2 of 2) Table 12–11 Selected Food Additives and Their Functions Agent Types Function in Foods Examples Bleaching agents Whiten foods such as flour or cheese. Peroxides. Chelating (KEE-late-ing) Prevent discoloration, off flavors, and Citric acid, malic acid, tartaric acid agents (preservatives) rancidity. (cream of tartar). Nutrient additives Improve nutritional value. Vitamins and minerals. Stabilizing and thickening Maintain emulsions, foams, or Dextrins (short glucose chains), pectin, agents suspensions or lend the desired thick starch, or gums such as agar, consistency to foods. carrageenan, guar, and locust bean. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 39  The Pros and Cons of Bioengineered Foods Sizer/Whitney, Sizer/Whitney,Nutrition NutritionConcepts Concepts& Controversies, & Controversies,16th Edition. © 2023 16th Edition. © Cengage. All RightsAll 2023 Cengage. Reserved. May not beMay Rights Reserved. scanned, copied not be or duplicated, scanned, copied oror posted to a publicly duplicated, accessible or posted website, to a publicly in whole or accessible in part. in whole or in part. website, 40  Bioengineered Foods Most people consume foods that are products of bioengineering Recombinant DNA (rDNA) technology- obtaining desired traits and transferring into another organisms DNA Selective breeding- selecting the best animals and plants for breeding Positive outcomes Golden rice- delivers more Vitamin A to areas where rice is a staple food Mass production of insulin and rennin Greater crop yields- herbicide or insecticide resistant Faster growing fish Suppressing unwanted traits- silence a gene for protein that commonly causes peanut allergic reactions Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 41  Concerns about GMOs May contribute to overdoses of nutrients or phytochemicals Accidental ingestion of drugs from foods by cross-pollination or natural disaster Pesticide residues- pesticides cannot be removed from within the tissues of a genetically modified fruit or vegetable Environmental effects Outcrossing- accidental cross-pollination of plant pesticide crops with related wild weeds Wildlife Ethical arguments Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 42  Summary Now that the lesson has ended, you should have learned: The categories of foods that most often cause foodborne illnesses and practices that can prevent them. Technological advances aimed at reducing microbial food contamination and uses and safety characteristics of some common food additives. Potential contaminants in food and the differences between organic and conventional foods. About the safety of our water supply and how if differs by source. The debate around using bioengineering to produce foods. Sizer/Whitney, Nutrition Concepts & Controversies, 16th Edition. © 2023 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. 43