feb 6 - Microbiological Food Safety Feb 6 Information about...

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Unformatted text preview: Microbiological Food Safety Feb 6 Information about Food Safety Nature Valley Granola Bar Marketing slogan: The Energy Bar Nature Intended Exactly what did nature intend? REALITIES OF FOOD SAFETY Evolution where we fit and eat Relative Sizes of Microbes Human Hair 100 m Yeast 25 m Bacteria 0.5 m Virus 0.027 m http://www.denniskunkel.com/ Sources of Microorganisms in foods Air Food Handlers Insects Animals Surfaces Raw Ingredients Packaging Soil Water Microbial Foodborne illness Infection Eat food containing bacteria, bacteria multiply in intestinal tract , bacterial growth leads to illness Intoxication bacteria are growing in food , they produce a toxin, eat the food, toxin in the food leads to illness Foodborne Microbial Illnesses Estimated in USA by Centers for Disease Control according to actual reports and statistical models: 76,000,000 illnesses per year 325 000 hospitalizations 5 000 deaths Most believed to be related to food handling errors in food service or home Mead et al. (CDC) 1999 Managing the Public Safety Step 1 Scientific Understanding of Risk What is the basis of toxicity: dose, mechanisms, target populations, statistical models of illness etc. Step 2 Regulatory Decision of Risk/Benefit What is judged to be an acceptable risk for the population as a whole and subsets as indicated Step 3 Communication of Risk and Decisions Alert all potential producers and users of the safety implications and regulatory decisions Integrating Food Safety into the...
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This note was uploaded on 02/21/2009 for the course FST 100B taught by Professor Germain during the Winter '08 term at UC Davis.

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feb 6 - Microbiological Food Safety Feb 6 Information about...

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