Lecture - Indicators of Food Spoilage

Lecture - Indicators of Food Spoilage - Total Impact of...

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Total Impact of Food Borne Disease: Illness=76,000,000 Hospitalized=323,000 Deaths=5,200
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History 1795: “ An act against Selling Unwholesome Provisions” 1798: US Public Health Service (started with milk laws) 1900: USDA established 1906: Pure Food and drug Act 1931: US FDA established 1938: Federal Food, Drug and Cosmetic Act 1953: Dept of Health, Education, and Welfare 1968: FDA, CDC, EHSA HSMHA, NIH all under HEW Today there are 50 agencies, with FDA as main enforcer and USDA provides Food Safety Inspection Service, along with NMF, OHSA,EPA, and FTC
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Microbiological Criteria Food industry Standards: - Good Manufacturing Practices (GMPs) - Written Standard Operating Procedures (SOPs) - Hazard Analysis Critical Control Points (HACCP) Used to assess product quality Prediction of shelf life of food. Utility of the food for a particular purpose Used to assess product safety
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Types of Criteria Standards : Mandatory Law containing limits for pathogens of public health significance Some limits on non-pathogens Guidelines : Advisory Standard not available Assess processing efficiency at critical points Monitoring of manufacturing process. Production sector not retail. Specification : purchase requirement written description that sets acceptable levels
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Establishment of Criteria Risk Assessment to determine health hazard Population at risk? Costs/benefits of detection, processing, etc. Potential abuse at consumer level Evaluate: Growth potential of pathogen in food Related microflora Effects of processing/storage/distribution on contamination Reliability of detection methods Establish where criteria should be applied
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Criteria Requirements: Describes specific food or food ingredient Describes detection method Defines Sampling Plan Sets Microbiological limits Organisms or toxins allowable at specified concentrations in specified amount of food
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Zero Tolerance Mandated for salmonella spp. in ready-to- eat foods by USDA E. coli o157:H7 in fresh ground beef Guideline for Zero Tolerance of Listeria Monitored by Food Safety Inspection Service (USDA/FSIS)
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Who Establishes Microbial Criteria? U.S. FDA:
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This note was uploaded on 09/25/2010 for the course FOS 4222 taught by Professor Rodrick during the Spring '08 term at University of Florida.

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Lecture - Indicators of Food Spoilage - Total Impact of...

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