Lecture+5 (1) - Lecture 5 Food Safety Types of Food...

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Unformatted text preview: Lecture 5 Food Safety Types of Food Purchased Raw food Food which requires further preparation (usually heating) Meat, fish, poultry Fresh fruits/vegetables Ready-to-eat food Food which is eaten after purchase without further preparation Prepared salads Deli-sliced meats Breads/cereals Almost anything in a package Which type of food is presumably more dangerous? Ready-to-eat Clean Absence of obvious debris. Sanitary Absence of pathogenic microorganisms. Sterile Absence of all microorganisms. Can only be accomplished by high heat + pressure. Cannot be done in an average kitchen. Must use pressure cooker. Foodborne Illness (FBI) Disease carried or transmitted to humans by food. FDA estimates: 6.5 to 33 million cases/year. ~9000 cases result n death annually. (very young, very old, and those with compromised immune systems are most vulnerable.) CDC Reports Causes of Foodborne Illness Chemical Contamination with toxic materials Pesticides Cleaning agents Physical Contamination with nonfood materials Glass, metal Contaminants from food processing plant Biological Contamination by microorganisms Bacteria Mold Yeast Virus prions Chemical Contaminants in Food Microbiological Hazards These you can see……. . Foodborne illness usually involves one or more of the following: Headache Nausea Vomiting dehydration Abdominal pain Diarrhea Fatigue Fever Easily mistaken for another illness Foodborne Illness Outbreak 2 or more persons have the same disease, similar symptoms, excrete the same pathogen And There is a time, place, and/or person association between these persons. Potentially Hazardous Food A food which, if ingested, may cause a foodborne illness if safe food handling practices are not followed. US Public Health Service Potentially Hazardous Foods Milk and milk products Shell eggs Meats Poultry Fish shellfish Garlic and oil mixtures Baked or boiled potatoes Tofu or other soy protein, TVP Raw seeds or sprouts Sliced melons Center for Science in the Public Interest, October, 2009 These foods appear to be most risky for foodborne illness outbreaks: Leafy greens Eggs Tuna Oysters Potatoes cheese Ice cream Tomatoes Sprouts berries FDA States’ Policy FDA is attempting to adopt uniform regulatory standards in all states to promote integration of the food supply FDA currently regulates 80% of the food supply Spinach—September 2006 Summer 2008 Salmonella contamination was first determined to be fresh tomatoes, later...
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This note was uploaded on 10/25/2011 for the course NUTRITIONA 709-201 taught by Professor Barbaratangle during the Fall '11 term at Rutgers.

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Lecture+5 (1) - Lecture 5 Food Safety Types of Food...

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