2024 Food Safety Lecture Notes PDF

Announcements DAP Part 2 deadline extended to Fri, Nov 15th Study Guide for Exam 3 is available (at the bottom of the home page) Food-Borne Illness & Food Safety Margaret Slavin, PhD, RDN Associate Professor Nutrition and Food Science University of Maryland, College Park...

Announcements DAP Part 2 deadline extended to Fri, Nov 15th Study Guide for Exam 3 is available (at the bottom of the home page) Food-Borne Illness & Food Safety Margaret Slavin, PhD, RDN Associate Professor Nutrition and Food Science University of Maryland, College Park  Agenda Why should we care about food-borne illness (FBI)? How does a food-borne illness happen? What are the common causes? What can you do? WHY SHOULD WE CARE ABOUT FOOD-BORNE ILLNESS?  Selected, recent large FBI Outbreaks 2024 (October): E. coli O157:H7. McDonald’s Quarter Pounders. – 90 cases, 27 hospitalizations, 1 death. 2024 (July): Listeria in deli meat. Boar’s Head liverwurst. – 59 hospitalizations, 10 deaths. 2023: Salmonella contamination in cantaloupes. – 407 infections, 158 hospitalizations, 6 deaths. 2016: 143 cases of Hepatitis A traced to an employee making smoothies in a café in Florida. 2011: Listeria contamination in cantaloupes – 147 illness, 33 deaths 2010: 500 million eggs recalled after dangerous levels of Salmonella found (~1939 illnesses reported) 2009: Peanut butter from Georgia with Salmonella recalled (n=714). Criminal negligence. 2008: Salmonella from tomatoes and peppers grown in Mexico and used in salsa (n=1442)  What causes a FBI? Consuming a food or beverage contaminated with a disease-causing bacteria, virus, parasite, or toxic chemical. The microbe or toxin enters the body through the GI tract. – Initial symptoms: nausea, vomiting, abdominal cramps, diarrhea.  What happens in a FBI? It could take hours, days or even weeks before symptoms appear. Bacteria can create illness a few different ways: Foodborne infection: microbes multiply and invade the intestinal wall. (Salmonella) Toxin-mediated infection: bacteria stay in the GI tract but produce a toxin that causes harm. (E. coli) Foodborne intoxication: bacteria produce the toxin and secrete into food before it’s eaten.  Estimates of food-borne illness CDC estimates 1 in 6 Americans is affected by FBI annually (48 million in U.S.) – 128,000 hospitalizations – 3,000 deaths https://www.cdc.gov/foodborneburden/estimates-overview.html  Who is most at risk? Elderly Very young children and infants Pregnant women / fetus People with compromised immune system – Immunosuppressant meds (organ transplant recipients) – HIV/AIDS – cancer HOW DOES A FOOD-BORNE ILLNESS HAPPEN? When does the food get contaminated? Anywhere along the food production chain Example: Contaminated water used in Example: Microbes present on food contact irrigation for fresh vegetables. surfaces in the food packaging plant. Example: Refrigerated food left on a Example: Cross-contamination between raw loading dock for too long; elevated temp meat and ready-to-eat fresh veggies. allows bacteria to grow unchecked.  A common source of contamination An infected person transfers microbes to the food. – Fecal-oral route.  Another reason why: Bacterial Proliferation Bacteria require nutrients, water, warmth. Most grow best in “danger zone” temperatures of 40° to 140°F. Temperature is an effective control to prevent growth of most bacteria. Pathogenic bacteria don’t multiply above 140°F. Don’t multiply if stored below 32° to 40°F. – Except Listeria can multiply at fridge temperatures. High temps kill bacteria, but don’t deactivate toxins.  Why Foodborne Illness Is So Common? Mishandling of foods. Preference for meat cooked “rare.” Growth of populations at higher risk: -Use of immunosuppressant medications. -Increase in number of older adults. Centralized food production. (When an outbreak happens, it can be big.) More ready-to-eat foods. ©Food coll ecti on RF  What foods are most at-risk? Raw and undercooked foods from animals (meat, chicken, eggs, unpasteurized milk, seafood) Deli meats Raw vegetables, fruits – Leafy greens – Sprouts https://www.cdc.gov/foodsafety/foods-linked-illness.html WHAT ARE THE COMMON CAUSES? THE MAIN CULPRITS Figure 12.8 Figure 12.9 Figure 12.9 Figure 12.11  Parasites Live in or on another organism, host. Humans serve as hosts, being robbed of health, even lives. Hardest hit in tropical countries with poor sanitation. More than 80 parasites known to affect humans. Protozoa: One-celled organisms, Cryptosporidium and Cyclospora. Helminths: Tapeworms, Trichinella spiralis. Spread person-to-person, contaminated food, water, soil. WHAT IS BEING DONE ABOUT FBI?  Historically Protecting Our Food Supply Efforts to protect our U.S. food supply by law began in 1906, by the Food and Drug Act. Earlier stages in the U.S., contaminated water, milk cause of outbreaks of typhoid fever, diphtheria, chemical contamination, other diseases. Led to processes of pasteurization and sewage treatment. Current challenges are different: Outbreaks of recent decades are in large numbers, covering many states. Ag/food production is very different than 100 years ago. © ingram publishing/ super stock  FDA Food Safety Modernization Act Signed into law in 2011. Strengthens food safety system of FDA. Aimed at preventing food-borne illness New tools for inspection, compliance, and holding imported foods to same standards as domestic foods. National Integrated Food Safety Initiative supports multistate, multi-institutional, multidisciplinary, and multifunctional food safety activities. Table 13-1: Agencies Responsible for Monitoring the U.S. Food Supply—USDA, FDA, EPA Agency Responsibilities United States Department of FSIS inspects facilities producing Agriculture (USDA) meat, poultry, and egg products. Food Safety and Inspection Service Ensures they are safe, wholesome, (FSIS) fsis.usda.gov and correctly labeled and packaged. Food and Drug Administration (FDA) Inspects and sets standards for fda.gov everything not under the purview of FSIS. Protects consumers against impure, unsafe, and fraudulently labeled products. Environmental Protection Agency Regulates pesticides. (EPA) epa.gov Establishes water quality standards. Table 13-1: Agencies Responsible for Monitoring the U.S. Food Supply—CDC Agency Responsibilities Centers for Disease Control and Leads federal efforts to gather data Prevention (CDC) cdc.gov on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts in reducing foodborne illnesses. Plays a key role in building state and local health department capacity to support foodborne disease surveillance and outbreak response. WHAT CAN (SHOULD) YOU DO?  What can you do? CLEAN: Wash hands and surfaces often SEPARATE: Don't cross-contaminate! COOK: Cook to proper temperature CHILL: Refrigerate promptly  CLEAN Wash hands and surfaces often. – Wash hands with warm soapy – water for at least 20 seconds – Before and after handling food. – After using the bathroom, changing diapers and handling pets. Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.  CLEAN Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. – You can use a clean brush for firm-skin fruits/veggies. Do NOT wash meat, poultry or eggs – this is more likely to spread germs.  SEPARATE Avoid cross-contamination. – Keep raw meat, poultry, seafood and eggs, and their juices away from ready-to-eat foods. – Everywhere! In your grocery cart, grocery bags, refrigerator, counter-top. Use different cutting boards for fresh produce and for raw meat, poultry and seafood. – Can color-code them: green = raw produce; red = raw meat. Never put cooked food on a plate that previously held raw meat, poultry, seafood or eggs!  COOK Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria. Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.  CHILL Refrigerate foods quickly. – After shopping. – Leftovers Do not over-stuff your refrigerator. Keep fridge temp 40°F or below. Keep freezer temp 0°F or below.  CHILL Never let perishable food sit at room temperature more than two hours before putting them in the refrigerator or freezer. – Includes: raw meat, poultry, eggs, cooked food, and cut, fresh fruits or vegetables. – Only one hour when the temperature is above 90°F Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Does the refrigerator kill bacteria? ?  A Great Resource www.foodsafety.gov  Summary Food-borne illnesses are surprisingly common. Food-borne illnesses can be caused by contamination at any step in the food production process. For safe food, you should: – Choose restaurants and food facilities you trust to follow good food handling procedures – Pay attention to announcements about food recalls (check foodsafety.gov if needed) – Clean, Separate, Cook and Chill