15-FoodSafety2 - Immuno-compromised Food Safety II...

Info icon This preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Food Safety II Intoxications Immuno-compromised ? Immune system is not functioning normally • Examples – Elderly – Transplant patients – Cancer patients – AIDS patients – Pregnant women Shifting Demographics Our population demographics are changing. Shifting demographics means that more of the U.S. population is, and increasingly will be, susceptible to foodborne illness. In 2007, 20-25 percent of the population is in a high-risk category (young, older, pregnant, immune-compromised). These Americans face a risk of serious illness or death from foodborne illness. In 1980, 15 percent of the population was 60 or older. By 2025, the number will be 25 percent. Four percent of the population is immune-compromised (transplant patients, people who are HIV positive, people receiving chemotherapy or other immunosuppressive treatments, people with chronic diseases). Convenience Trends Americans are consuming more convenience foods. Foods prepared outside the home may be subject to cross- contamination from other foods, as well as contamination from food workers. Ready-to-eat foods (bagged salad, cut fruit) and prepared foods (including hot bars with main and side dishes, as well as salad bars) and frozen dishes that can be cooked quickly are increasing in popularity. Cooking in the home is decreasing--people are eating out and bringing prepared foods home. Spending on foodservice items, such as supermarket deli foods, accounts for about half of all U.S. food spending.
Image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
2 Consumption Patterns 1. A greater variety of foods are eaten year round. Also, foods that are consumed raw or with minimal processing are often associated with foodborne illness. 2. Consumers are encouraged to make healthier food choices and increase consumption of fruits and vegetables (5-9 servings/day), including fresh produce. 3. U.S. per capita consumption of fresh fruit and vegetables increased 36 percent from 1981 to 2000. 4. A typical grocery store carried 173 produce items in 1987 and now carries 558 produce items. 5. Produce items that were once considered seasonal are available on a year-round basis. 6. Increased consumption of exotic foods whose safety hazards are not well understood. Global Food Supply Toxicants in Foods “All substances are poisons; there is none that is not a poison. The right dose differentiates a poison from a remedy” PARACELSUS (A physician/alchemist, 1493 to 1541) "the dose makes the poison" Toxicant vs. Nutrient • Toxicant – A substance that when ingested in high levels, produces harmful actions on biological mechanisms (e.g. Vitamin A) • Nutrient – A substance that when not ingested in sufficient amounts, produces harmful actions on biological mechanisms (e.g. Vitamin A)
Image of page 2
3 A Measure of Toxic Hazards • LD 50 – Statistical value that represents an estimation of the dose required to produce death in 50% of organisms tested – The lower the LD 50 , the more potent the toxin Rating Toxins A taste (less than 7 drops) < 5 Supertoxic 7 drops to 1 tsp 5 – 50 Extremely Toxic 1 tsp to 1 ounce 50 – 500 Very Toxic
Image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern