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BIOL 103 Ch14 Food and Tech for Students - Napa Valley …

11/13/15 1 Food Safety and Technology: Microbial Threats and Gene<c Engineering BIOL 103, Chapter 14 Today s Topic Food Safety Food Technology Gene<cally Modified Foods Food Safety Harmful substances in foods Pathogens (disease- causing) Foodborne illness: 1. Infec<on from pathogen 2. Toxin produced by microorganism CDC: 48 million Americans become sick, 128,000 require hospitaliza<on, and 3,000 die from foodborne illnesses). Food Safety Harmful substances in food pathogens (Table : Common Foodborne Pathogens and Illnesses): Pathogens Common Source Illness Symptoms S. aureus Toxins from S. aureaus contaminated foods Vomi<ng, abdominal cramps C. botulinum Improperly canned foods and contaminated honey Fatal to infants Salmonella Undercooked and contaminated poultry/eggs Diarrhea, Vomi<ng, Abdominal cramps E.

11/13/15 6 FoodTechnology% • Irradiaon%–food%is%exposed%to%measured% doses%of%radiaon%to%reduce%or%eliminate% pathogens%and%kill%insects,%reduce%spoilage,% and%in ...

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Transcription of BIOL 103 Ch14 Food and Tech for Students - Napa Valley …

1 11/13/15 1 Food Safety and Technology: Microbial Threats and Gene<c Engineering BIOL 103, Chapter 14 Today s Topic Food Safety Food Technology Gene<cally Modified Foods Food Safety Harmful substances in foods Pathogens (disease- causing) Foodborne illness: 1. Infec<on from pathogen 2. Toxin produced by microorganism CDC: 48 million Americans become sick, 128,000 require hospitaliza<on, and 3,000 die from foodborne illnesses). Food Safety Harmful substances in food pathogens (Table : Common Foodborne Pathogens and Illnesses): Pathogens Common Source Illness Symptoms S. aureus Toxins from S. aureaus contaminated foods Vomi<ng, abdominal cramps C. botulinum Improperly canned foods and contaminated honey Fatal to infants Salmonella Undercooked and contaminated poultry/eggs Diarrhea, Vomi<ng, Abdominal cramps E.

2 Coli Raw or undercooked meat, vegetables, contaminated water Watery or bloody diarrhea, Death 11/13/15 2 Food Safety Prions: self- reproducing protein par<cles that can cause a disease such Mad Cow Disease or Bovine spongiform encephalopathy (BSE) Mad Cow Disease Diseased prions induce healthy (prion) proteins to change their shape (from alpha helix to beta sheets), and clusters of disease build, leaving holes in the brain. Mad Cow Disease Feeding prac<ces doesn t help: Recycling dead animals into livestock feed increase risks spreading of abnormal prions Cooking and irradia<on do not kill or deac<vate abnormal prions. Food Safety- Harmful Substances in Food Chemical contamina<on Pes<cides Important role in food produc<on Concerns: 1.

3 _____ 2. _____ FDA collects samples and analyzes food samples and animal feeds for illegal pes<cide residues. 11/13/15 3 Food Safety Organic Alterna<ves Organic foods Organic Seals Concerns regarding natural fer<lizer Manure can contribute to contamina<on of crops, soil, or water pollu<on Can use approved synthe<c and natural pes<cides to control weeds and insects Microbial contaminants s<ll found Food Safety Animal drugs 1. An<bio<cs to maintain animal well- being, but overuse can develop _____ microorganisms illness in humans 2. However, drug residues may enter human food _____ or illness in humans Food Safety Pollutants Animal manure, factories wastes/dioxins, human sewage can contaminate food produc<on areas Dioxins: chemical compounds created in the manufacture, combus<on, and chlorine bleaching of pulp and paper and in other industrial processes.

4 They can accumulate in the food chain and are potent animal carcinogens. Food Safety: Harmful Toxins Natural Toxins Aflatoxins: Carcinogenic and toxic factors produced by _____. Ciguatera: A toxin found in tropical _____. Cooking does not destroy these toxins. Methyl mercury: Results from chemical transforma<on of mercury by _____. Poisonous mushrooms: cause stomach upset, hallucina<ons, neurological symptoms. Solanine: Toxic substance in improperly stored raw _____. 11/13/15 4 Figure Toxins in the food chain As toxins travel up the food chain, they become concentrated in larger fish. Figure Government agencies that help protect our food supply Although the FDA has primary responsibility for the safety of much of our food supply, many government agencies provide oversight.

5 Keeping Food Safe: Government Agencies (Pg587- 588) 1. FDA: enforces laws governing safety of _____ food, except meat and poultry. 2. CDC: monitors/inves<gates outbreaks of _____ _____and determines proper preven<on 3. USDA FSIS: enforces laws governing safety of domes<c and imported _____ product. 4. USDA CSREES: develops research and educa<on programs on _____for farmers/consumers 5. EPA: regulates public _____, approves _____and other chemicals used in the environment. Keeping Food Safe: Consumer Keep hot foods hot and cold foods cold 1. Clean 2. Separate 3. Cook 4. Chill (refrigerate promptly) 11/13/15 5 Food Safety: Separate, don t cross- contaminate! Separate the re- usable tote bags Use different cuhng boards for vegetables and meat.

6 Risk for Foodborne Illness 1. Immune disorders 2. Cancer 3. Diabetes 4. Long-term steroid use 5. Liver disease 6. Hemochromatosis 7. Stomach problems Food Technology Food preserva<on Preserva<ves 1. Salt, sugar Most common an<microbial agents 2. An<oxidants prevents changes in color/flavor caused by air exposure Food Technology Other preserva<on techniques 1. Sal<ng 2. Fermen<ng 3. Drying 4. Canning 5. Hea<ng ( pasteuriza<on) 6. Irradia<on controversial 11/13/15 6 Food Technology Irradia<on food is exposed to measured doses of radia<on to reduce or eliminate pathogens and kill insects, reduce spoilage, and in certain fruits/vegetables, inhibit sprou<ng and delay ripening. Why are food manufacturers reluctant to use this method of preserva<on?

7 Food Technology: Irradia<on Food Technology Bacteriophage: viruses that infect bacteria Food Technology Bacteriophage Sprayed on ready- to- eat meats and poultry products to protect people from bacterial infec<ons Infect only bacteria and do not bother mammalian or plant cells Must declare bacteriophage prepara<on 11/13/15 7 Gene<cally Modified Foods Tradi<onal Breeding Cross two plants and develop hybrids Takes <me Gene<c Engineering Transform specific genes Less <me needed to get desired effects GM foods: Pros and Cons Benefits 1. Enhanced plant growth 2. _____ pes<cide and fer<lizer use 3. Enhanced _____ composi<on 4. Enhanced _____ Risks Poten<al for new _____ Herbicide- resistant weeds Loss of _____ Biggest con of unmonitored GM crops Food Safety There is no scien<fic evidence that gene<c engineering and irradia<on of foods present unacceptable risks Gene<cally Modified Foods Regula<on _____ oversees gene<cally modified foods Label requirements if food is significantly different Examples: Changes in _____ proper<es Presence of _____ that consumers would not expect in the food Any property that would require special handling, storage, cooking, or preserva<ons.

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