09-Biological%20Hazards-class0

09-Biological%20Hazards-class0 - Biological Food Safety...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Biological Food Safety Hazards UGA FDST 4320/6320 - (c) W.C. Hurst 2011 1 FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Biological Food Safety Hazards William C. Hurst, Ph.D. Department of Food Science and Technology University of Georgia, Athens FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Types of Biological Hazards • Microbiological • Parasitic Aim - To determine what hazards can be related with a specific food product and/or process and what is their significance FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Today, viruses (_________) are the major cause of foodborne disease, according to CDC statistics. FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 What is a Foodborne Pathogen? • A microorganism that is known to cause illness in humans and other animals through FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Foodborne Disease • The food supply in the U.S. is considered one of the safest in the world • Problems can and do occur • Foodborne illness outbreaks in the U.S. in 2008 – 48 million cases reported to CDC – 472,832 hospitalizations – 5,072 deaths – Estimated loss of $_____ billion in medical expense/loss of productivity per year (CDC MMWR 9 Sept 2011) FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Food Frequently Involved in Outbreaks “Historically, food disease outbreaks have been animal in origin. However, outbreaks from contaminated fruits and vegetables have become more common in recent years.” FDA, 2004
Background image of page 1

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

View Full DocumentRight Arrow Icon
Biological Food Safety Hazards UGA FDST 4320/6320 - (c) W.C. Hurst 2011 2 FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Where can you contract a foodborne illness? Where Foodborne Illness is Acquired (FPA HACCP Manual, 2006) Restaurants, Cafeterias, Deli’s School, Picnics, Church, Camp Private Residences 1983-1987 (a) 44% 11% 23% 1988-1992 (b) 42% 9% 19% 1993-1997 (c) 48% 8% 22% 2008 (d) 52% 33% 15% (a) Bean et al. , 1990; (b) Bean et al. , 1997; (c) Olsen et al., 2000 (d) Liddle, 2011 FDST 4320/6320 HACCP in the Food Industry - © W.C. Hurst 2011 Foodborne Bacterial Illness Development • The bacterial species must be present • Proper environmental conditions must be present if bacterial growth is necessary: – Available water Proper oxygen level – Free of inhibitory
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 6

09-Biological%20Hazards-class0 - Biological Food Safety...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online