Focus on food safety
Keeping food safe to consume and avoiding foodborne illnesses requires proper food handling and hygiene at all points from “farm to fork.” From what you’ve learned in this chapter and by using the resources and tips provided at one or more of the websites below, identify at least two ways the individuals in each of the following scenarios can decrease their risk of foodborne illness. Ideas for the first scenario have been provided as an example.
Foodsafety.gov at http:/
Center for Disease Control and Prevention (Food Safety) at http:/
Academy for Nutrition and Dietetics (Food Safety) at www.fightbac.org
Supermarket checkout bagger
Do not place raw meats or poultry in same bag as fresh produce
Wash hands thoroughly and often
Shopper at a supermarket
Chef at a restaurant
Restaurant wait staff
Restaurant patron
Manager at a cafeteria-
Server at a cafeteria
Parent preparing and packing a school lunch
Individual preparing a meal at home
College student in their dorm room
Take it Further
Recent studies indicate that the percentage of college students that are food insecure is greater than the percentage of the overall population who are food insecure. List five reasons college students might have challenges obtaining sufficient, nutritious food.
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Foodborne illness is a very common, though largely preventable, condition in the United States. The most common foodborne illnesses are caused by five pathogens: a virus called norovirus and the bacteria Salmonella, Staphylococcus aureus, Clostridium perfringens, and Campylobacter.
Foodborne illnesses can have different symptoms, times of onset, and potential consequences. Most begin in the gastrointestinal tract with nausea, vomiting, abdominal cramps, and/or diarrhea. They can also lead to more serious and potentially life-
Foodborne illnesses fall into two general categories: intoxication, which is caused by the injection of toxins; and infections, which are caused by the ingestion of pathogens that then multiply in the intestine.
Individuals whose immune systems are not functioning at full capacity are at higher risk of foodborne illnesses; this includes infants, young children, pregnant women and their unborn children, older adults, and individuals with chronic diseases such as diabetes, HIV/AIDS, and some cancers.
The Food Safety Modernization Act (FSMA), signed into law in 2011, granted more authority to federal regulators to be proactive in keeping food safe rather than simply responding to issues, outbreaks, or violations.
The USDA Food Safety and Inspection Service in conjunction with the FDA has identified four basic food safety principles that together can reduce the risk of foodborne illness summarized by the verbs clean, separate, cook, and chill.
Foods can be cross-
Bacteria grow in the temperature danger zone between 41°F and 135°F. To avoid foodborne illnesses keep hot foods hot and cold foods cold.
Food additives include any substances added to food, including preservatives, flavors, and vitamins and minerals. They serve multiple purposes: to maintain or improve safety and freshness; to improve or maintain nutritional value; and to improve taste, texture, and appearance.
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The FDA is responsible for ensuring the safety of food additives. Most additives in the food supply are considered “generally recognized as safe” (GRAS) based on historical use in food and published studies on safe consumption.
Food security refers to having enough safe food for people to consume. Food insecurity exists when people lack secure access to sufficient amounts of safe and nutritious food.
Food insecurity is associated with poverty and unemployment and can increase the risk of both undernutrition and overnutrition because of the lack of access to nutrient-
Nutrition assistance programs that provide supplemental food to specific populations include the Special Supplemental Nutrition Program for Women, Infants, and Children; the National School Lunch Program; and the Supplemental Nutrition Assistance Program.
Genetically modified foods (GM foods) are derived from organisms whose genetic material has been modified in a way that does not occur naturally. Genetically modified organisms (GMOs) can have potential benefits as well as risks.
Sustainability means the use of resources at rates that do not exceed the capacity of Earth to replace them. For food, a sustainable system implies safety and security of the food supply, a strong food industry in terms of jobs and growth, and, at the same time, environmental sustainability in terms of biodiversity, water, and soil quality.
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Review Questions
1. All of the following are common causes of foodborne illness, EXCEPT:
campylobacter.
clostridium perfringens.
norovirus.
pneumococcus.
salmonella.
1. d
2. Food intoxication can be caused by all of the following, EXCEPT:
toxins produced by bacteria.
toxins produced by fungi.
natural accumulation of toxins in shellfish.
toxins naturally present in some plants.
toxins produced by viruses.
2. e
3. Which of the following pathogens can multiply in foods?
parasites
viruses
bacteria
parasites, viruses, and bacteria
3. c
4. Which of the following must be cooked to the highest internal temperature to insure safety?
poultry
pork chop
ground beef
egg dishes
4. a
5. The effects of foodborne illness may be most severe and of special concern for:
a 2-
a person being treated for chemotherapy.
an 85-
All of the above.
5. d
6. All of the following are TRUE with regard to certified organic produce, EXCEPT that it is:
grown without the use of synthetic fertilizers and pesticides.
regulated by USDA.
significantly less likely to produce foodborne illness than conventional produce.
not genetically modified or engineered.
6. c
7. If an outbreak of foodborne intoxication is caused by the consumption of corned beef that was cooked and sliced yesterday and then reheated today by boiling, which one of the four steps to food safety was most probably not followed?
clean
separate
cook
chill
7. d
8. All of the following are TRUE with regard to FSMA, EXCEPT that it:
stands for the Food Safety Modernization Act.
limits the FDA’s authority in food production facilities.
is the most sweeping change in food safety legislation in over 70 years.
provides for protection against intentional, as well as unintentional contamination of food.
established regulations for the production of vegetables and fruits.
8. b
9. The danger zone for bacterial growth in foods is:
32°F to 132°F
35°F to 140°F
35°F to 165°F
41°F to 135°F
41°F to 165°F
9. d
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10. All of the following are TRUE with regard to food additives, EXCEPT:
they include indirect additives that become part of food during packaging and processing.
they are added only to improve safety and freshness.
they are considered GRAS substances so most don’t have to go through an approval process.
the FDA has primary responsibility for ensuring their safety.
They can include salt, spices, and herbs.
10. b
11. Federally recognized GRAS substances:
must have gone through a stringent approval process by FDA.
include only about 50 substances to date.
do not have to be included on food labels.
include salt, spices, and herbs.
11. d
12. The former U.S. Food Stamps program is now known as the:
Federal Food Supply Program.
Food for Life Program.
Supplemental Nutrition Assistance Program.
Women and Infant Assistance Program.
12. c
13. For Americans who experience food insecurity, the main factor limiting access to sufficient quantities of safe and nutritious foods is:
poverty.
that fresh fruits and vegetables are not available year round.
knowledge about nutrition.
the prevalence of obesity.
13. a
Understanding food safety and food security
Preventing foodborne illness is very important, especially for people who are more susceptible, such as the ill, the young, the old, and pregnant women. In addition, people with limited income need to be aware of strategies that will allow them to purchase nutritious foods on a budget. Using choosemyplate.gov, you will be able to identify the ways to prevent foodborne illness and ways to purchase healthy food on a limited income.
1. Log onto the United States Department of Agriculture website at www.choosemyplate.gov. At the top of the page click on “Popular Topics” and “Food Safety.”
2. Identify each of the four important safety practices listed on the Food Safety page. Explain why each of these is important.
3. Do you believe that the average person might also be unaware of some of these recommendations? Explain your answer.
4. What do you think is the single most important factor in preventing foodborne illness? Why do you believe this?
5. Click the “Healthy Eating on a Budget” link in the left column. Click on the “Shop Smart to Fill Your Cart” link, and then click on “Tips for Every Aisle.” List one smart shopping tip for each of the food groups. Return to the main website page and click the “Healthy Eating on a Budget” link under Popular Topics at the top of the left column.
6. Finally, click the “Understand the Price Tag” link. What is the difference between the unit price and the retail price?