Principles Of Nutrition Chapter 19

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Hazard

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a source of danger; used to refer to circumstances in which harm is possible under normal conditions of use

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toxicity

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the ability of a substance to harm living organisms; all substances are this is high enough concentration are used

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risk

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a measure of the pobability and severity of harm

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safety

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the condition of being free from harm or danger

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foodborne illness

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illness transmitted to human beings through food and water, caused by either an infectious agent (foodborne infection) or a poisonous substance (food intoxication),

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What is another name for foodborne illness?

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food poisoning

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pathogen

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a microorganism capable of producing disease

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CDC (Centers for Disease Control)

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a branch of the Department of Health and Human Services that is responsible for, among other things, monitoring foodborne diseases

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EPA (Environmental Protection Agency)

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a federal agency that is responsible for, among other things, regulating pesticides and establishing water quality stnadards

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FAO (Food and Agriculture Organization)

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an international agency (part of the United Nations) that has adopted standards to regulate pesticide use among other responsibilities

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USDA (US Department of Agriculture)

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the federal agency responsible for enforcing standards for the wholesomeness and quality of meat, poultry, and eggs produced in the US; conducting nutrition research; and educating the public about nutrition

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WHO (World Health Organization)

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an international agency concerned with promoting health and eradicating disease

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FDA (Food and Drug Administration)

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part of the Department of Health and Human Services' Public Health Service that is responsible for ensuring the safety and wholesomeness of all dietary supplements and foods processed and sold in interstate commerce except meat, poultry and eggs (which are under the jurisdiction of the USDA); inspecting food plants and imported foods; and setting standards for food composition and product labeling

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Among foodborne infections, what is the major cause of illness?

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Salmonella

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Among foodborne infections, what is the leading cause of death?

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Listeria

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What is an foodborne infection?

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caused by eating foods contaminated with infection microbes

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What is a food intoxication?

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caused by eating foods containing natural toxins or more likely, microbes that produce toxins.

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Name the two food intoxications.

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1) Botulism
2) Staphylococcal food poisoning

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pasteurization

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heat processing of food that inactivates some, but not all, microorganisms in the food; not a sterilization process; bacteria that cause spoilage are still present

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Hazard Analysis Critical Control Points (HACCP)

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

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cross-contamination

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the contamination of food by bacteria that occurs when the food comes into contact with surfaces previously touched by raw meat, poultry, or seafood

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What actions can you take as a consumer to help prevent foodborne illnesses when dining out?

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1) wash hands with hot, soapy water before meals
2) expect clean tabletops, dinnerware, utensils, and food prep areas
3) expect cooked foods to be served piping hot and salads to be fresh and cold
4) refrigerate doggy bags within 2 hours

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What can you do in the kitchen to help prevent most foodborne illness?

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1) keep a clean, safe kitchen
2) avoid cross-contamination
3) Keep hot foods hot
4) keep cold foods cold

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What is the danger zone?

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40-140 degrees F

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sushi

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vinegar-flavored rice and seafood, typically wrapped in seaweed and stuffed with colorful vegetables; some is stuffed with raw fish; other varieties contain cooked seafood

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travelers' diarrhea

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nausea, vomiting, and diarrhea caused by consuming food or water contaminated by any of several organisms; most commonly E. coli, Shigello, Campylobacter jejuni, and Salmonella

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irradiation

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sterilization of food by exposure to energy waves, similar to ultraviolet light and microwaves

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ultrahigh temperature (UHT) treatment

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sterilization of food by brief exposure to temperatures above those normally used

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contaminants

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substances that make a food impure and unsuitable for ingestion

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persistence

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stubborn or enduring continuance; with respect to food contaminants, the quality of persisting, rather than breaking down, in the bodies of animals and human beings

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food chain

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the sequence in which living things depend on other living things for food

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bioaccumulation

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the accumulation of contaminants int he flesh of animals high on the food chain

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organic halogens

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an organic compound containing one or more atoms of a halogen - fluorine, chlorine, iodine, or bromine

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PBB (polybrominated biphenyl) and PCB (polychlorinated biphenyl)

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toxic organic compounds used in pesticides, paints, and flame retardants

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solanine

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a poisonous narcotic-like substance present in potato peels and sprouts

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pesticides

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chemicals used to control insects, weeds, fungi, and other pests on plants, vegetables, fruits, and animals

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residues

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whatever remains; in the case of pesticides, those amounts that remain on or in foods when people buy and use them

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tolerance level

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the maximum amount of a residue permitted in a food when a pesticide is used according to label directions

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certification

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the process in which a private laboratory inspects shipments of a product for selected chemicals and then, if the product is free of violative levels of those chemicals, issues a guarantee to that effect

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organic

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in agriculture, crops grown and processed according to USDA regulations defining the use of fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients

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additives

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substances not normally consumed as foods but added to food either intentionally or by accident

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preservatives

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antimicrobial agents, antioxidants, and other additives that retard spoilage or maintain desired qualities, such as softness in baked goods

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generally recognized as safe (GRAS)

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food additives that have long been in use and are believed safe; first established in 1958 this list is subject o revision as new facts become known

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Delaney Clause

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a clause in the Food Additive Amendment to the Food, Drug, and Cosmetic Act that states that no substance that is known to cause cancer in animals or human beings at any dose level shall be added to food

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margin of safety

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when speaking of food additives, a zone between the concentration normally used and that at which a hazard exists

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intentional food additives

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additives intentionally added to foods, such as nurtients, colors, and preservatives

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Name several common intentional food additives.

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1) antimicrobial agents
2) antioxidants
3) colors
4) flavors
5) emulsifiers and gums
6) nutrients (vitamins and minerals)

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nitrites

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salts added to food to prevent botulism

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nitrosamines

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derivatives of nitrites that may be formed in the stomach when nitrites combine with amines; they are carcinogenic in animals

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sulfites

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salts containing sulfur that are added to foods to prevent spoilage

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BHA & BHT

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preservatives commonly used to slow the development of off-flavors, odors, and color changes caused by oxidation

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monosodium glutamate (MSG)

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a sodium salt of the amino acid glutamic acid commonly used as a flavor enhancer; the FDA classifies it as a GRAS ingredient

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MSG symptom complex

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an acute, temporary intolerance reaction that may occur after ingestion of the additive MSG; symptoms include burning sensations, chest and facial flushing and pain, and throbbing headaches

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indirect or incidental additives

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substances that can get into food as a result of contact during growing, processing, packaging, storing, cooking, or some other stage before the foods are consumed

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appropriate uses of nutrient additives are to:

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1) correct dietary deficiencies known to result in diseases
2) restore nutrients to levels found int eh food before storage, handling, and processing
3) balance the vitamin, mineral and protein contents of a food in proportion to the energy content
4) correct nutritional inferiority in a food that replaces a more nutritious traditional food

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dioxins

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a class of chemical pollutants created as by-products of chemical manufacturing, incineration, chlorine bleaching of paper pulp, and other industrial processes. They persist in the environment and accumulate in the food chain.

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bovine growth hormone

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a hormone produced naturally in the pituitary gland of a cow that promotes growth and milk production; now produced for agricultural use by bacteria

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How many people die each year from foodborne illnesses in the US?

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5000

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How many people experience foodborne illnesses each year in the US?

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76 million

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Name some foods that have natural toxins.

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1) poisonous mushrooms
2) cabbage, turnips, mustard greens, kale, brussel sprouts, cauliflower, broccoli, kohlrabi, radishes
3) lima beans and fruit seeds (apricot pits)
4) potato

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What can a consumer do to minimize pesticide residues from foods?

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1) trim fat from meats, remove skin from poultry and fish
2) select fruits and vegetables that do not have holes
3) wash fresh produce in warm running water, use a scrub brush
4) use a knife to peel oranges and grapefruit
5) discard outer leaves of leafy vegetables
6) peel waxed fruits and vegetables
7) peal vegetables and fruits when appropriate
8) eat a variety of foods
9) consider buying certified organic foods

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Name some GRAS substances.

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1) salt
2) sugar
3) caffeine
4) many spices

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zero-risk policy

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the standard that deems additives safe if lifetime use presents no more than a one-in-a-million risk of cancer

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Chlorine is added to water to do what?

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kill pathogenic microorganisms

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Common antimicrobial agents include:

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salt, sugar, nitrites, and nitrates

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common antioxidants include

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vitamin C, vitamin E, sulfites, BHA, BHT

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common emulsifiers and gums include

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Emulsifiers: lecithin, alginate, mono and diglycerides
Gums: agar, alginates, carrageenan, guar, locust beans, psyllium, pectinc, xanthan gum, gum arabic, cellulose derivatives

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Some common incidental additives include:

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1) Acrylamide
2) microwave packaging
3) dioxins
4) methylene chloride (from decaffinated coffee)
5) hormones
6) antibiotics