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Lesson 9: Food Safety. Mr. Taylor Reading from: Modern Livestock and Poultry Production, 8 th Edition, pg 27-33. Current Issues. Bacterial contamination Pesticide in food (crops) Drug residues in food Irradiation of food Genetic engineering Contamination of food by processors.
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Lesson 9: Food Safety Mr. Taylor Reading from: Modern Livestock and Poultry Production, 8th Edition, pg 27-33
Current Issues • Bacterial contamination • Pesticide in food (crops) • Drug residues in food • Irradiation of food • Genetic engineering • Contamination of food by processors
The Culprits • Salmonella • Found in eggs, milk, chickens, beef, and turkey • Campylobacter • Found in poultry, raw milk, and drinking water • Clostridium botulinum • Lives in the soil, grows in meats and vegetables • Multiples in poorly canned or smoked foods • Staphylococcus aureus • Found on human skin • Enters food supply by improper handling of food by workers
The Culprits • Shigella • Normally found in the intestinal tract of humans • Thus why you always washer your hands after using the restroom!!! • Escherichia coli (E.coli) O157:H7 • Undercooked beef, lettuce, salami, unpasteurized apple cider and milk • Listeria monocytogenes • Soft cheese, unpasteurized milk, imported seafood, likes low temperatures • Clostridium perfingens • Most common in red meats, survive hot cooking and multiply when food is not kept hot
Centers for Disease Control (CDC) • Estimates that 4,000 people in the US die each year from these top 4 bacteria • Salmonella, Campylobacter, E. coli O157:H7, and Listeria monocytogenes
Legislation • Food and Drug Administration enforce food additive usage and research • 1958 Delaney Clause was added to the Food, Drug and Cosmetic Act of 1938 to prohibit use of any food additive that causes cancer in humans or animals….zero tolerance • Food Quality Protection Act of 1996 revised DCA of 1938 of the zero tolerance to carcinogens to be labeled as “a reasonable certainty of no harm” • USDA’s Food Safety and Inspection Service (FSIS) is responsible for verifying that meat and poultry processing plants meet regulatory requirements and take enforcement action when a plant fails to meet these requirement.
Plant Protection Protocol • Sanitation Standard Operation Procedures (SSOPs) • A plant must develop SSOP guidelines for the production of raw and processed foods • Hazard Analysis and Critical Control Points (HACCP) • Develop a HACCP plan for each product to identify points in processing that could cause harm to the food product, and provide techniques to correct a potential problem
Irradiation • Definition: the treatment of food with radioactive isotopes to kill bacteria, insects, and molds that are present in the food • Cobalt-60 is widely used as a short wavelength radiation • Cesium-137 is also used sometimes • Strict processing chambers are constructed to protect workers from exposure to the radiation • Energy waves are not retained by the food • The food does not become radioactive • No significant difference in nutrition quality has been found in irradiated foods • Food that irradiation doesn’t work for include: diary products, some fruits like peaches and nectarines
Irradiation • Process began in the 1950, 37 countries already use this form of food protection • Current approved foods • Aug 21, 1963: wheat and wheat flour to control insects • Aug 8, 1964: white potatoes to control sprout development • July 5, 1983: herbs, spices, and vegetable seasonings to decontaminate and control insects and microorganisms • June 10, 1985: dry enzyme preparations primarily used in fermentation type food processes to control insects and microorganisms • July 22, 1985: pork to control parasite that causes trichinosis • April 19, 1986: fruits, veggies, and grains to control insects and inhibit growth and ripening • May 1, 1990: chicken, turkey, and other fresh or frozen uncooked poultry to control Salmonella and other disease causing bacteria • Dec 2, 1997: fresh and frozen red meats such as beef, lamb and pork to slow spoilage and control disease-causing microorganisms
Irradiation • There are many speculators out there, but this form of food preservation is becoming more accepted as health advocates see it as safe to eat • Traditional cooking of meats to 165oF-212oF to kill microorganisms (MO) • Refrigeration immediately decreases MO population growth • Reheating leftovers to at least 165oF reduces the risk of MO food poisoning/death
Education • The best way to understand your food and your preparation procedures is to be educated about producing, processing and consuming food products. • Remember, its your life!
