Nutrition Mt 2: Food Safety And Food Technology

Front 1

What is microbial foodborne illness?

Back 1

-Commonly called food poisoning

-Caused by an infectious agent (foodborne infection) or a poisonous substance (food intoxication)

-Episodes far outnumber any other kind of food contamination

Front 2

Effects of Food Processing on the Nutrients in Foods

Back 2

Most forms of processing aim to extend the usable life of a food

To preserve a food, a process must prevent three kinds of events:
1. Microbial growth
2. Oxidative changes
3. Enzymatic destruction

Front 3

Modified Atmospheric Packaging (MAP)

Back 3

Today, in most grocery stores, shoppers can choose foods whose shelf life has been extended through innovative packaging

A preservation technique in which a perishable food is packaged in a gas-impermeable container from which air has been removed or to which another gas mixture has been added

1. prevents microbes from proliferating
2. prevents oxygen from deteriorating the food

Advantage of MAP = replaces food additives

Disadvantage of MAP = it is expensive

Front 4

Indirect Food Additives and Direct Food Additives:

Back 4

Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. (contaminants)

If a substance is added to a food for a specific purpose in that food, it is referred to as a direct additive.


Front 5

Microwavable Packaging:

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Do not microwave packaging unless it is specifically intended to be..

microwaving packaging can lead to indirect additives because plastics can leech into your food.

Front 6

Four main reasons additives are used in foods:

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1. To improve or maintain nutritional value.

-Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing. 

-All products containing added nutrients must be appropriately labeled 


2. To maintain freshness – therefore palatability and wholesomeness.

-Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from becoming rancid or developing an off-flavor.
-They also prevent cut fresh fruits such as apples from turning brown when exposed to air. 

-Preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause foodborne illness, including life-threatening botulism. 

-The most widely used antimicrobial agents are salt and sugar. The work by withdrawing water from the food and microbes cannot grow without water.


 
3. To help in the processing and preparing of foods and maintain product consistency

-Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other goods to rise during baking. 

-Emulsifiers give products a consistent texture and prevent them from separating. 

-Stabilizers and thickeners give smooth uniform texture. 

-Anticaking agents help substances such as salt to flow freely. 

-Agents to control acidity/alkalinity of foods


4. To enhance flavor or impart desired color.

-Many spices and natural and synthetic flavors enhance the taste of foods. 

-Colors, likewise, enhance the appearance of certain foods to meet consumer expectations. 


Front 7

The two common antimicrobial additives:

Back 7

Salt and Sugar.

They work by withdrawing water from food (microbes cannot grow without water)

Front 8

The GRAS List:

Back 8

"Generally Recognized As Safe" List.

Many substances were exempted from complying with the FDA procedure when it was first instituted because they had been used for a long time and their use entailed no known hazards

Some 700 substances were all put on the generally recognized as safe (GRAS) list

When substantial scientific evidence or public outcry has questioned the safety of a GRAS list additive its safety has been reevaluated

Front 9

Delaney Clause

Back 9

Substance found to cause cancer Even If This Level Is Not Humanly Possible to Consume

adopted in the US 40 years ago when scientists believed cancer was limited to radiation, tobacco smoke, and highly toxic chemicals

In 1996, this act was eliminated from the law as it was realized that we cannot completely eliminate all cancer causing agents (carcinogens) or other toxins from food.

Front 10

Health Canada and it's regulations on food additives:

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To obtain permission to use a new additive in food products manufacturers must satisfy government agencies that they are effective, can be detected and measured in the final food product. 


The manufacturer must then study the effects of the additive when fed in large doses to animals under strictly controlled conditions to prove that is safe for human consumption. 


These additives are also periodically reviewed. Health Canada employs many people whose main job is helping to keep our food supply safe. For example, Health Canada conducts tests, sets standards, and enforces laws regulating food quality and processing. 


Health Canada inspectors make regular inspections to see that the laws are being followed. When manufacturers make a request to put food additives or color additives in foods, Health Canada reviews the chemicals' safety before deciding whether to approve the request. It also reviews, approves, and regulates animal drugs. 


Front 11

Margin of Safety:

Back 11

Between the Concentration Normally Used and That at Which a Hazard Exists

Most Additives That Involve Risks Are Allowed in Foods Only Have Levels 100 Times Below Those at Which the Risk Is Known to Be Zero

Front 12

Toxicity vs. Hazard:

Back 12

Toxicity: The ability of a substance to harm living organisms
-a property of all substances

Hazard: The capacity of a substance to produce injury under conditions of its use

All substances can be toxic at some level of consumption

They are called hazardous only if they are toxic in the amounts normally consumed


Front 13

Why don't we take risks in color additives?

Back 13

Most additives used in foods offer benefits that outweigh their risks or that make the risks worth taking

Since color additives only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking

Front 14

Nitrites

Back 14

Added to meats and meat products to:
1. preserve their color
2. Enhance their flavor
3. Protect against bacterial growth

In the human stomach, can be converted to nitrosamines
-can cause cancer in animals
-but... Reducing nitrates in consumed meats would make little difference in a person’s overall exposure to nitrosamine-related compounds
-The average cigarette smoker inhales 100x the nitrosamines that the average bacon eater ingests (a beer drink ~5X as much)

Front 15

How do antioxidants protect food?

Back 15

Food can go bad when it undergoes changes in color and flavor caused by exposure to oxygen in the air (oxidation)

Often these changes involve little hazard to health. But they damage the food's:
-appearance
-taste
-nutritional quality

Antioxidant preservatives protect food from this kind of spoilage

Front 16

Examples of common antioxidant additives:

Back 16

1. Vitamin C
2. Vitamin E
3. Sulfites
4. BHA and BHT

Front 17

Contaminant (def.)

Back 17

Any substance occurring in food by accident

Any food constituent not normally present

Front 18

Antibiotics given to animals:

Back 18

Possible Benefits:
1. Helps Keep Food Animals Free From Disease and Suffering
2. Keeps the Cost of Food Low by Producing More Food Faster

Risks:
1. Small Amounts of Drug May Remain in the Meat Eggs or Milk

Front 19

Bovine Growth Hormone:

Back 19

Bovine somatotrophin (growth hormone) is used because it makes meat animals develop more meat and less fat. 


It also increases milk production in dairy cows by 25% thereby requiring less feed.


It is bovine and therefore not active in the human – it was tried to be used clinically in children to stimulate growth with no effect. 



The European Union and Canada ban the use of bST for milk cows
-bST stimulates the release of insulin-like growth factor I (IGF-I)
-The FDA has concluded that IGF-I levels from bST-treated cows are within the normal range of variation seen in milk from untreated cows and therefore that IGF-I from this source presents no additional risk

Front 20

Irradiation

Back 20

Irradiation works by exposing food to gamma rays from radioactive compounds. 

-Destroys bacteria and molds and insects and insect eggs. 

-The food does not become radioactive. 

-There appears to be minimal risk to safety or to nutrient content. 

-Labels are required to show that the food was irradiated.


Front 21

Radiolytic Products:

Back 21

chemicals formed in foods by the irradiation process; deemed harmless

Front 22

Heavy Metal Contaminants

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Heavy Metal = any number of mineral ions- so called because they have a relatively high atomic weight
-many heavy metals are poisonous

1. arsenic
2. cadmium
3. mercury
4. lead

Front 23

Bioaccumulation

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Bioaccumulation is the accumulation of a contaminant in the tissues of living things in greater amounts along the food chain.

Front 24

Mercury in Fish:

Back 24

Pregnant and lactating mothers and young children should limit consumption of freshwater fish caught by family and friends to one meal per week.


For adults one meal is six ounces of cooked fish or eight ounces uncooked fish; for a young child one meal is two ounces cooked fish or three ounces uncooked fish.


FDA advises that women who are pregnant or could become pregnant, nursing mothers and young children not eat shark, swordfish, king mackerel, or tilefish. 


Front 25

Pesticides:

Back 25

Chemicals used to control insects, diseases, weeds, fungi, and other pests on crops and around animals

includes: herbicides, insecticides, and fungicides

Benefits: Ensures an Adequate Affordable Food Supply Helps Prevent the Growth of Molds That May Be Harmful to Consumers

Risks: Some Persist in Environment for Many Years

Tolerance limit of pesticides is usually 1/100 to 1/1000 of the level found to cause no effect in laboratory animals

Front 26

Biotechnology:

Back 26

Biotechnology represents a way of speeding up genetic selection. Food biotechnology is used to produce new strains of crops or animals that have desired traits such as improved resistance to disease and foods are resistant to spoilage.



Benefits:
-Improves nutrition content

Risks:
-No new or unique risks have been found apart from allergy risks

Front 27

Natural Toxicants:

Back 27

*Natural toxins are found in small quantities in foods and can have toxic effects when the foods are eaten in extreme quantities.

-Humans rarely suffer actual harm from such poisons but the potential for harm does exist



Fava beans- unknown toxicant.. causes hemolysis

Moldy Peanuts- aflatoxin... liver damage

Moldy Rye- ergot... muscle contraction

Raw Legumes- antitrypsin... blocks protein digestion

Cabbage Family- goitrogen.. decreased thyroid hormone synthesis

Green Potatoes- solanine... vomiting

Charcoal Broiled Meats- benzopyrene... cancer

Cured Meats- nitrates... cancer

almonds, peach, apricot pits- cyanogens... headache and heart palpation

Front 28

Microbes:

Back 28

(short for microorganisms)

Minute organisms too small to observe without a microscope (bacteria, viruses, etc)

Front 29

5 Food Poisoning Causes

Back 29

1. Bacteria
2. Bacterial toxins
3. Bacterial spores
4. Viruses
5. Molds

Front 30

Symptoms of food born illness:

Back 30

-vomiting
-diarrhea
-abdominal pain
-fever
-headache
-body ache

Front 31

How quickly does sickness come on after consuming foodborne illness?

Back 31

Consuming dangerous foodborne bacteria will usually cause illness in one to three days after eating the contaminated food

sickness can occur within 20 minutes or up to six weeks later

Front 32

Which foods are most likely to make people sick?

Back 32

1. Meats and Poultry
-Meats provide a moist, nutritious environment that is just right for microbial growth
-Ground meat or poultry is handled more than meats left whole (this exposes it to more bacteria).. make sure it is cooked well done

2. Raw Produce: Fruits and vegetables can present a microbial threat unless they are thoroughly rinsed in running cold water to remove microbes before peeling, chopping, or eating

3. Seafood: A variety of microbial dangers may lurk in even normal-appearing seafood


4. Eggs: Raw, unpasteurized eggs are likely to be contaminated by Salmonella bacteria

Front 33

Higher Risk Foods:

Back 33

-Baked or boil potatoes
-Plant foods that have been heat treated
-Raw seed sprouts (alfalfa or bean sprouts)
-Juices or cider that have not been heat treated
-Rough skins of melons provide crevices that harbor bacteria

*All produce should be rinsed thoroughly under running water for at least 10 seconds

Front 34

4 Food Safety Tips:

Back 34

1. Keep hot foods hot
2. Keep cold foods cold
3. Keep Raw foods separate (prevent cross-contamination)
4. Keep your hands and the kitchen clean

Front 35

How do Microbes in food cause illness in the body? (2 ways)

Back 35

Infection:Infectious agents infect and multiply in the tissues of the body


Intoxication: microorganism in food can produce either:
1. enterotoxins: poisons that act upon the mucous membranes
2. neurotoxins: poisons that act upon the nervoud system

Front 36

Salmonella Infection:

Back 36

can cause:
-severe stomach pain
-diarrhea
-nausea
-vomiting

get sick from organism in generally 12 hrs after eating poultry, pork, eggs, unpasteurized orange juice, mangoes and uncooked sprouts

Freezer won't kill Salmonella bacteria

Survive on the cutting board for 12 days

Front 37

Listeria monocytogenes

Back 37

-Grows at room temp or below

-Can result in miscarriage, fetal death, and severe illness or death of a newborn infant.

-Listeria in found in unpasteurized milk, hot dogs and luncheon meats, soft cheeses

-boil 2-3 minutes to kill

Front 38

Botulism:

Back 38

*most infamous source of food toxicity

-toxin produced under anaerobic conditions

-it is a problem in improperly canned foods

-botulism quickly paralyzes muscles.. death can occur within 24 hours

-botulism toxin is destroyed by heat (foods containing toxins can be rendered harmless after boiling for 10 minutes)

-Spores in honey can cause health problems in young infants

Front 39

Warning signs of botulism

Back 39

-difficulty breathing
-difficulty swallowing
-double vision
-weak muscles

Front 40

Trichinella spiralis


Back 40

-Parasite in pork

-Cooking to Internal Temp of 170oF Destroys or freezing at 0 degrees F for 24 hours

Front 41

E. coli

Back 41

Many strains of E. coli are harmless and are found naturally in the gut of humans and animals

New strain more resistant OH157 in meats and meat products

Front 42

Streptococcal Infection:

Back 42

-Unpasteurized milk and poultry

-not very common

-heat to 165 F

Group A is flesh eating bacteria
Group B has 50% mortality rate in children

Front 43

Staphylococcal Infection


Back 43

*most common source of food toxicity

-Nausea, vomiting, abdominal cramps and diarrhea - acts within 3-8 hrs

-Most common reported in ham, poultry, salted meats, potato and macaroni salads, creamed sauces

Front 44

Hazard Analysis Critical Control Point (HACCP) plan

Back 44

A systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution, and commercial use of food products

Since the implementation of the HACCP system U.S. contamination of
-Poultry has declined by almost 50%
-Ground beef has declined by almost 40%
-Pork has declined by almost 25%

Front 45

Who causes the majority of food poisoning cases?

Back 45

Consumer's (due to errors they make in handling foods after purchase)

Front 46

Pasteurization:

Back 46

A process of heating milk to kill many disease-causing organisms and make the milk safe for consumption

Front 47

Nutraceuticals:

Back 47

products produced from foods but sold in pills, powders, and other medicinal forms (i.e., garlic pills, lactobaccilli capsules)

Claim health benefits and/or provide protection against chronic disease beyond basic nutrition

Are products that have been isolated or purified from foods

Generally sold in medicinal forms not usually associated with food

Demonstrated to have a physiological benefit or to provide protection against chronic disease


Front 48

Functional Foods:

Back 48

Similar in appearance to conventional foods and are consumed as part of the usual diet

Have demonstrated physiological benefits, and/or reduce the risk of chronic disease beyond basic nutritional functions

Front 49

Health Canada Final Policy Decision (1998)

Back 49

Structure/function and risk reduction claims for foods should be permitted, while all other products claiming to cure, treat, mitigate or prevent illness should continue to be regulated as drugs

Front 50

Dietary Supplements:

Back 50

Include Vitamins, Minerals, Herbs, Amino Acids and Other Dietary Substances

Used to Enhance the Normal Dietary Intake of Nutrients

Are Available in Pill, Capsule, Tablet, Powder or Liquid Form

Front 51

Probiotics:

Back 51

The maintenance of a healthy gut flora involves ingestion of friendly bacteria (probiotics)

Probiotic bacteria provide dietary benefits with limited nutritional value
-compete with pathogenic bacteria in gut
-direct immune stimulation

Front 52

Phytochemicals

Back 52

Non-Nutrient Compounds in Plant Derived That Have Biological Activity in the Body


Front 53

Carotenoids:

Back 53

include alpha-carotene and beta-carotene, lutein, cryptoxanthin, and lycopene

found in many red, yellow, and orange fruits and vegetables.

linked to a decreased risk of prostate, lung, stomach, and endometrial cancers


Front 54

Lycopene:

Back 54

abundant in tomatoes and tomato products

may help prevent heart disease and cancer and especially prostate cancer. 


Cooked tomato products are higher in lycopene than raw, and it helps to consume a little fat, such as olive oil, to help your body absorb it. 



Front 55

Indoles

Back 55

found in cruciferous vegetables such as broccoli, cauliflower, brussel sprouts

Have potent anticancer properties especially breast cancer

bind and detoxify cancer causing chemicals in the digestive tract 



Front 56

Flavonoids:

Back 56

Have blood thinning abilities

In grapes, apples, tea, and onions

(protective ingredient in apples is quercetin- a type of flavonoid)

Front 57

Isoflavones:

Back 57

isoflavones inhibit the growth of human breast cancer

in tofu and other soy-based food

Front 58

Lignan:

Back 58

acts as an antioxidant to prevent the development of some cancers including breast, colon and prostate

found in berries, whole grains but the best source of lignan is flaxseed


Front 59

Polyphenols:

Back 59

Have antioxidant, anticancer, antibacterial and antiviral properties. 


Green, black, and oolong teas, coffee, red grapes, raisins, prunes and red wine contain large quantities of polyphenols

Front 60

Catechins:

Back 60

Most of the polyphenols in green tea are catechins

Catechins are most effective agent against skin inflammation and breast, prostate and skin cancers

Drinking four or more cups of green tea a day may help against skin cancer.

Front 61

Resveratrol:

Back 61

Inhibits cancer growth by preventing DNA damage, the transformation of a normal cell into a cancerous one, and the growth and spread of tumor cells

found in grapes

Front 62

Drawbacks of dietary supplements:

Back 62

1. Few Advertised Health Claims Are Substantiated by Solid Scientific Evidence

2. Dietary supplements containing garlic, ginseng, fish oils may cause internal bleeding and surgical complications when combined with certain medications

3. They may also interfere with certain medications