Chapter 4- Food Safety - NTR 307 Chapter 4- Food Safety...

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NTR 307 Chapter 4- Food Safety 8/30/10 Introduction o More than 250 known diseases are transmitted through food o Current egg outbreak is an example: More than 500 million eggs are affected by recalls Salmonella Enteritidis infection can cause fever, abdominal cramps, & diarrhea beginning 12 to 72 hours after a person ingests tainted foods o Egg producer at center of recall has record of health and safety violations Recalls and outbreaks in the news o Pennsylvania firm recalls ground beef products due to possible E. Coli O26 contamination o USDA expands its recall of beef o Salmonella outbreak tied to irrigation water Questions? o What are some of the reasons food borne illness has become such a problems? Lower costs, industrialization, fewer producers producing more, unsanitary conditions, increased speed & quantity of production/less skilled workers, antibiotic use & abuse, diet of livestock, increase of imported foods, consolidation of food production and processing Food Safety- practices that prevent contamination and ensure food is safe to eat o An unsafe food supply can lead to food borne illness Also known as food poisoning Can be an infection or intoxication from pathogens in food Results in cramps, diarrhea, or vomiting Food Safety Food Borne Illness o Food Borne Illness Three types of food hazards Biological 1
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NTR 307 Chapter 4- Food Safety 8/30/10 o Bacteria, Mold, Viruses Chemical o Plant toxins, animal toxins, cleaning chemicals Physical o Glass, bone, metal Food borne Illness- an illness transmitted to humans by food o Food infection- an illness resulting from the ingestion of food containing large numbers of living bacteria or other microorganisms o Food intoxication- an illness resulting from the ingestion of food containing a toxin o Outbreak- defined by the CDC as the occurrence of 2 or more cases of a similar illness resulting from the ingestion of a common food Children, elderly, pregnant women more at risk At-Risk Individuals from Food Borne Illness o Individuals at high risk of food borne illness include: Older adults Young children Pregnant women Susceptible to bacteria Listeria , found in deli meats and ready-to0eat foods Anyone with a compromised immune system Includes HIV, AIDS, cancer, and diabetes patients Protection of Food Supply o FSI- Food safety Initiative- Coordinate all activities of government agencies for the purposes of food safety USDA FSIS: United States Department of Agriculture Food Safety & Inspection Service Meat, poultry, eggs FDA: Food and Drug Administration: All other foods 2
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NTR 307 Chapter 4- Food Safety 8/30/10 EPA: The Environmental Protection Agency ensures a safe water supply by
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas at Austin.

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Chapter 4- Food Safety - NTR 307 Chapter 4- Food Safety...

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