Posc 429 Slides 55-77

Front 1

Function of Government in the food industry

Back 1

1. Ensure Public Safety
2. Plays large role in maintaining food safety
3. Ensure a clean, wholesome, unadulterated food supply

Front 2

Adulterate

Back 2

contains substances that may render the food injurious to health or make unfit for human food

Front 3

FDA

Back 3

Food & Drug Administration - govnt
Jurisdiction over all food in interstate commerce

Front 4

CVM

Back 4

Center for Veterinary Medicine - govnt
Approval of feed additives used for animal health reasons

Front 5

USDA Food Regualtions

Back 5

Represent the working arm of the food laws
Applied and enforced through various agencies
HACCP

Front 6

HACCP

Back 6

Hazardous Analysis & Critical Control Points

Front 7

FSIS

Back 7

Food Safety & Inspection Service - govnt
Provides inspection of product and facilities
Become involved as animal arrive at the processing facility
Part of some aspects of live production
Public health agency in the USDA
concerned with making sure supply is safe, wholesome, correctly labeled, and packaged

Front 8

APHIS

Back 8

Animal & Plant Health - govnt Inspection Service
Deals with live production
Responsible for quarantines & animal disease prevention
Beginning to work in prevention of human diseases (salmonella)

Front 9

ARS

Back 9

Agricultural Research Service - govnt
Generate research data used to make regulatory policy decisions for FSIS and APHIS

Front 10

CDC

Back 10

Centers for Disease Control
Epidemiology of foodborne diseases
Non-regulatory

Front 11

EPA

Back 11

Environmental Protection Agency - Govnt
deals with water & pesticide issues (manure, ammonia, nitrogen)

Front 12

NMFS

Back 12

National Marine Fisheries Service - Govnt
Seafood Safety and Quality
Voluntary Program (HACCP)

Front 13

Local Health Department

Back 13

Local
Inspection of food service in grocery stores, in-state processors, and service establishments (restaurants)

Front 14

State Ag Dept

Back 14

Local
Oversees issues related to meat and Poultry , mostly tied to live production issues

Front 15

WHO
ICMSF

Back 15

World Health Organization
International Commission on Microbiological Specifications for Foods -- International
World experts on food safety and spoilage. Publish books and other info on these subjects. Much of their info are basis for many international standards

Front 16

Digestion

Back 16

Breakup of food material both physically (chewing, grinding) and chemically (enzymes, acids, solvents)

Front 17

Absorption

Back 17

Uptake of digestion material & transport of nutrients across intestinal wall

Front 18

Digestive Tract

Back 18

Primary role of Gastrointestinal tract (GI)
Digestion and Absorption occur in the alimentary tract & involve all components that make up the GI tract
Primary site where foodborne pathogens & toxins come into contact with the host

Front 19

Alimentary Canal

Back 19

Mixes food with saliva & provides amylase
Mucous surface
Passageway to the stomach

Front 20

Lumen

Back 20

Separated frmo the interiro of the body by lining = mucosa

Front 21

Stomach

Back 21

reservoir until lower portions of the GI tract are ready to receive and process the food
Sphinctors at both ends
produces HCL and pepsin that kill acid sensitive bacteria (pH=2)

Front 22

How foodborne pathogens survive in stomach

Back 22

1. Buffering action of food (when stomach gets full the pH goes up)
2. Microenvironment protection (hide inside large pieces of meat)
3. Bacterial tolerance mechanisms ATR (acid tolerance response)

Front 23

Small Intestine

Back 23

Major site for digestion of food and absorption of resulting products of digestion (90%)

Front 24

3 sections of SI

Back 24

1. Duodenum
2. Jejunum
3. Ileum

Front 25

Duodenum

Back 25

Upper primary site of digestion
receive enzyme secretions from the pancreas
enzymes bile pH 4-5

Front 26

Jejunum

Back 26

absorption of digestion products

Front 27

Ileum

Back 27

Connects SI with the LI
Little absorption

Front 28

Large Intestine

Back 28

AKA Colon
Collecting chamber for solid waste - water absorption
24 hr turnover
Large anaerobic bacterial population
Fermentation of indigestible dietary components (fiber)
Produce short chain fatty acids (acetate, propionate, butyrate)
Methane CH4

Front 29

Villus Structure in Small Intestine

Back 29

1. Millions of villi line the surface of the SI
2. Striated border microvilli - enzymes and receptors
3. Columnar epitheial cell
4. Lacteal - lymph system that takes in lg pieces of fat
5. Goblet cell - secretes musin

Front 30

Microvilli

Back 30

"Brush Border"
Contain many of the enzymes and receptors involved in nutrient absorption

Front 31

Microvilli enzymes

Back 31

1. peptidases
2. amino acids
3. Disaccharidases
4. sugar transporters

Front 32

Peptidases

Back 32

Hydrolyze peptides into amino acids

Front 33

Amino Acids

Back 33

Transporters & binding proteins

Front 34

Disaccharidases

Back 34

Hydrolyze disaccharidases into sugars

Front 35

Sugar Transporters

Back 35

Uptake of sugars

Front 36

Diarrhea - definition

Back 36

Change in the frequency, fluidity, or volume of the feces
specifically an increase in fecal water content

Front 37

Diarrhea - cause

Back 37

Some distrubance of the mechanisms for secretion and absorption of water in the GI tract that results in an increased loss of water with the feces
fluid balance is an important function of the GI tract

Front 38

How much water is absorbed everyday?

Back 38

7L by water already in the body and 1200ml from what we put into our body
Total = 8.2L

Front 39

Saliva absorbed

Back 39

1500ml

Front 40

Gastric Secretions absorbed

Back 40

2000ml

Front 41

Bile absorb

Back 41

500ml

Front 42

Pancreatic Secretions absorb

Back 42

1500ml

Front 43

Intestional Secretions absorb

Back 43

1500ml

Front 44

Feces

Back 44

100ml water 50g solids