Chapter 12 Power Point

© 2016 Pearson Education, Inc.

Chapter 12 Lecture

Chapter 12:Food Safety, Technology,and the New Food Movement

Learning Outcomes

1. Summarize the two main reasons that foodborne illness is a critical concern in the United States.

2. Identify the types of microorganisms most commonly involved in foodborne illness.

3. Describe strategies for preventing foodborne illness at home, while eating out, and when traveling to other countries.

4. Compare and contrast the different methods manufacturers use to preserve foods.


Learning Outcomes

5. Debate the safety of food additives, including the role of the GRAS list.

6. Describe the process of genetic modification and discuss the potential risks and benefits associated with genetically modified organisms.

7. Describe the process by which persistent organic pollutants accumulate in foods.

8. Discuss the regulation, labeling, benefits, and limitations of organic foods.


Learning Outcomes

9. Explain how corporate agricultural practices have threatened sustainability and reduced food diversity, and identify several initiatives embraced by the food movement to reverse these trends.

10.Discuss two issues of food equity: food insecurity and unfair trade practices.


Why Is Foodborne Illness a Concern?

• Foodborne illness: symptoms or illness from food or water that contains an infectious agent, poisonous substance, or protein causing an immune reaction• 48 million people report foodborne illness

each year.• Many more cases go unreported.



• Foodborne illnesses affect millions of Americans every year.

• Those most at risk include:• developing fetuses; infants; young children

the elderly• people with immunity-related conditions or

diseases• people using certain medications





1. How might the new food regulations impact the health of the consumer?

2. Why do you think food was not previously tested prior to leaving fields?

3. If foods are tested prior to the food being shipped, packaged, or processed after leaving fields and farms, what will be the economic impact?



• Food production is increasingly complex.• Contamination can occur at any point

between farm and table.• Federal oversight of food production has

decreased in recent decades.


Food Production Risks


Food Production Risks


What Causes Foodborne Illness?

• Food infections: illness resulting from eating food contaminated with living organisms

• Food intoxications: illness resulting from eating food in which microbes have secreted toxins (poisons)



• Viruses: their survival is dependent upon their ability to infect living cells.• Norovirus infects up to 21 million Americans

annually.• Hepatitis A (HAV) transmitted person-to-

person or via contaminated food and water, similar to norovirus.



• Bacteria are the most common microbes causing foodborne illnesses.

• Among many disease-causing bacteria, the one responsible for the most illnesses, hospitalization, and deaths is salmonella.



• Other microbes causing illness include:• Parasites

• helminths or worms, such as tapeworms, flukes, and roundworms

• protozoa, microorganisms which cause waterborne illness

• Fungi• mold, a type of fungus, causes food spoilage

• Prions• proteinaceous infectious particles, which cause

mad cow disease


Tapeworm







• Some microbes cause illness by secreting poisons called toxins.• Clostridium botulinum produces botulism

toxin, which blocks nerve transmissions to muscle cells.

• Mycotoxins are secreted by fungi.• Toxic Algae is found in seafood.



• Some toxins develop naturally.• Potatoes stored in the light can turn green

just under the skin.• Solanine is a toxin that is produced at the

same time as this greening process.• The green area should be cut away since

solanine is not destroyed by cooking the potato.



• Four factors that can influence the growth of food microbes are:• temperature• humidity• acidity• oxygen content


Danger Zone Temperature Range


Preventing Foodborne Illness

• When preparing foods at home, be sure to:• wash hands and kitchen surfaces often• separate foods to prevent cross-

contamination• chill foods to prevent microbes from growing• cook foods to their proper temperature





• Foods should be cooked thoroughly to kill microbes.

• Leftovers should be stored in the refrigerator for a limited period of time.

• Food should be thawed slowly in the refrigerator.


Refrigeration Guidelines



• Thoroughly cooking food destroys microbes, but toxins may remain in the food.


Food Contamination Chain


Preventing Food Spoilage

• Spoilage can be prevented by many natural techniques, such as:• salting• sugaring• drying • smoking• cooling


Preventing Food Spoilage

• More modern preservation techniques include:• industrial canning• pasteurization• aseptic packaging• modified atmosphere packaging• irradiation


Food Additives

• Food additives are not foods in themselves but are substances added to foods.• May be natural or synthetic chemicals• Can be used for adding flavor, color, or

nutrients to foods


Food Additives

• Vitamins and minerals• Vitamin E, ascorbic acid (vitamin C), vitamin

D, iodine, calcium• Preservatives

• Sulfites: some people are sensitive• Nitrites: can be converted to nitrosamines,

additional antioxidants are added


Food Additives

• Flavorings• Flavoring agents such as essential oils or

spices are used to replace flavor lost during processing.

• Flavor enhancers (such as MSG) have no flavor of their own but accentuate the natural flavor of foods.

• Colorings• Beet juice (red), beta carotene (yellow), and

caramel (brown) are natural coloring agents.


Food Additives

• Other food additives include:• texturizers, stabilizers, thickening agents,

or emulsifiers that change the consistency of processed foods

• humectants or desiccants that maintain the proper moisture levels

• Are food additives safe?• (GRAS) Generally Recognized as Safe


Food Additives


Genetic Modification

• Genetic modification, also called genetic engineering, involves altering the genetic material (DNA) of an organism to achieve specific desired results, such as higher meat quality with greater resistance to heat and humidity through selective breeding.

• In plants, this can involve recombinant DNA technology, which produces plants and other organisms with modified DNA for more desirable traits.


Recombinant DNA Technology


Residues on Foods

• Various chemicals can persist and even accumulate in foods.

• These residues can include:• persistent organic pollutants (POPs)• pesticides• growth hormones


Persistent Organic Pollutants

• Persistent organic pollutants (POPs)• Chemicals released into the atmosphere from

industry, agriculture, automobiles, and waste disposal

• Found in virtually all categories of food• Examples include mercury, lead, PCBs, and

dioxins.


Bioaccumulation of POPs in Seafood


Pesticides

• Pesticides are used to help protect against crop losses, reduce the incidence of disease, and increase crop yields.• Most common are insecticides, herbicides,

and fungicides• Can be natural or synthetic• Can remain as a toxin on foods• Regulated by the EPA


Growth Hormones

• Recombinant bovine growth hormone (rBGH) is a genetically engineered growth hormone given to cows.• Increases muscle mass; decreases fat• Increases milk production• Causes mastitis in cows, resulting in

increased antibiotic use in the cows• Risks to humans are still being studied.


Organic Foods

1. Many Americans may be confused about the nutritional value of organic foods and the benefits of eating organic. How can we get the word out about the nutritional value of organic and conventional foods?

2. What is the justification for the higher cost of organic foods? Describe reasons you think organic food is or is not worth the higher price tag.

3. Describe the benefits to eating organic foods.


Organic Foods

• Organic foods are grown without the use of synthetic pesticides.• Standards for organic production are

regulated by the USDA.• Benefits of organic foods are still being

determined.


Organic Foods

• 100% organic: contain only organically produced ingredients, excluding water and salt

• Organic: contain 95% organically produced ingredients

• Made with organic ingredients: contains more than 70% organically produced ingredients


Organic Foods


Dirty Dozen/Clean Fifteen


Rising Food Movement

• Sustainability• Diversity• Food equity


Sustainability

• Sustainability is the ability to meet or satisfy basic needs now and in the future without undermining the natural resource base.

• Green revolution is the increase in global productivity between 1994–2000.

• Sustainable agriculture refers to techniques that preserve the environment.• Crop rotation is an example.


Food Diversity & Sustainability

• Food Diversity is the variety of different species of food crops available.

• Initiatives that promote sustainability and diversity• Family farms• (CSA) Community supported agriculture• Farmers' markets• School gardens• Entrepreneurship• Corporate involvement


Food Equity

• Food equity: fair distribution of the world's resources

• Food insecurity: inability to obtain sufficient food on a daily basis• Experienced by 14.5% of Americans• More likely to live in food deserts


Food Insecurity

• Increasing Access to Foods• Examples include WIC, SNAP, School Lunch

Program, Peace Corps and World Bank• Fair Trade


Food Insecurity

1. In what ways can pay-as-you-can restaurants have a wider impact on impoverished people?

2. In what ways do pay-as-you-can programs help to inspire volunteerism and giving back?

3. What are the benefits and challenges to pay-as-you-can restaurants? How would you discuss the pay-as-you-can idea with a restaurant franchise with the hopes of inspiring them to consider this method of payment?

4. The video gives several examples of pay-as-you-can restaurants across the country. How have pay-as-you-can restaurants been successful and prosperous?


Chapter 12 Power Point

Education

pearson education

food safety

contaminated food

food insecurity

food infections

food production risks

new food movement

new food regulations