Food Protection Pt. 1 Flashcards
(32 cards)
Food security
-implies sufficient food supply
-availability and access to food
-food is properly utilized
-stability: food is attainable and adequate
Food safety refers to:
-system reliability
-conditions and practices that preserve the QUALITY of food to prevent contamination/illness
-targets practices to minimize/control/prevent hazards (including biological, chemical and physical)
Food defense refers to
-system resiliency
-involves vulnerabilities that are based on intelligent adversary and not probable system failures
-prevention of intentional contamination of food
Food protection refers to
-food safety and food defense
-includes prevention, intervention, and response
4 principles of FDA’s food protection plan
1) focus on risks over a product’s life cycle from production to consumption
2) target resources to achieve maximum risk reduction
3) address both unintentional and deliberate contamination
4) use science and modern technology standards
4 elements of food protection/food control system
Unintentional:
1) food quality
2) food safety
Intentional:
3) food fraud
4) food defense
Food protection risk matrix
Pure Food and Drug Act of 1906
-signed by Teddy Roosevelt
-aka the “Wiley Act”
-first federal law regulating food and drugs
-limited to food and drugs moving in interstate commerce
-defined misbranding and adulteration for the first time
adulteration of food
refers to added substance injurious to public health (Listeria, feces, pesticide, antimicrobial, etc.)
misbranded food refers to
false or misleading labeling of food
Who regulates food protection at the national level
USDA-FSIS and FDA
Who regulates food protection at the international level
UN Food and Agriculture Organization (FAO) - Food Code
What are prohibited acts under Title 21 US Code
-inhumane treatment and slaughter of animals
-intentional misrepresentation
-interstate movement of foreign commerce of adulterated or misbranded meat and meat food products
-sale of product without inspection
Food Safety Modernization Act
-signed in 2011 by Obama
-biggest legislative reform of FDC (Title 21 USC) and food safety in 70 years; gives additional powers to FDA
7 rules that impact how food is grown, harvested, processed, packaged, held and transported:
- Preventive controls for human foods (follow GMPs, HACCP)
- Preventive controls for animal food
- Produce safety (establishes science-based minimum standards for safe production of food)
- Food defense
- sanitary transportation
- foreign supplier verification
- 3rd party accreditation and certification
Food Safety Plan
a set of written documents based on food safety principles. Incorporates HACCP, supply-chain programs and a recall plan; delineates procedures for monitoring, corrective actions and verification
Pasteurized Milk Ordinance (PMO)
sets standards for individual state Dept of Ag or Health Depts
-banned interstate sale and distribution of raw milk following recurring outbreaks of brucellosis, diphtheria and TB
Salmonella enterica snapshot
Bacterial foodborne hazard
-most human pathogenic serovars belong to ENTERICA subspecies (ie. S. typhi, S. enteritidis, S. paratyphi, S. typhimurium, S. choleraesuis)
Reservoirs: pet turtles, cattle, poultry, intestinal tracts of animals
-grows at 41-115F; it is hard to wash off food
Trans: fecal-oral (ie. contaminated produce/water/meat/surfaces, eggs/poultry, fresh produce)
Onset: 6-72 hrs (non-typhoidal); 1 week-2 months (typhoidal)
CS: non-typhoidal: GI symptoms +/- septicemia/bacteremia, reactive arthritis in elderly (lower mortality); typhoidal:
high fever, GI signs, septicemia (higher mortality)
Shiga toxin-producing E. coli (STEC) Snapshot
(aka enterohemorrhagic E. coli)
O157:H7 is predominant strain
Reservoir: gut flora of cattle
Transmission: raw/undercooked ground beef, contaminated water, food, petting zoos, spinach, sprouts, lettuce, raw cookie dough; person to person
Onset: 3-4 days
CS: asymptomatic > mild GI > severe complications ie. bloody D > thrombotic thrombocytopenia purpura
Enteroinvasive E. coli (EIEC) Snapshot
Reservoir: infected humans
Trans: any food/water contaminated with human feces
Onset: 12-72 hrs
CS: mild dysentery, flu/GI signs, blood/mucus in stools
-closely resembles Shigella
Enterotoxigenic E. coli (ETEC)
Causes traveler’s diarrhea
Trans: contaminated food/water
Onset: 8-44 hrs after ingestion
CS: GE, traveler’s diarrhea, usually mild/self-limiting but can be more severe
Produces virulence factors including heat-labile (LT) toxin and heat-stable (ST) toxins
Listeria monocytogenes snapshot
Reservoir: environments with moisture, some people can be carriers; animals can be carriers (poopy milk)
Trans: raw milk, seafood, deli meat, hot dogs, soft cheeses, raw veggies, ice cream, food processing environment
-grows at 31-113F (can grow in fridge!)
Onset: hours to 3 days
CS: mild GI signs to severe septicemia/meningitis; sickness and abortion/birth complications in pregnant women
Cronobacter sakazakii snapshot
Reservoir: powdered infant formula, powdered milk, herbal tea, starches
Controls: breastfeed, clean breast pumps, store formula appropriately, boil water before making formula powder
CS: D and UTI, sepsis/meningitis in infants
Campylobacter jejuni snapshot
Reservoir: gut microflora of chickens, turkeys, swine, cattle, sheep; ponds/streams
Trans: ingest undercooked poultry, raw milk/cheese, infrequently produce/seafood
-grows at 86-113F
Onset: 2-5 days
CS: usually mild GI signs up to 10 days, fever; possible Guillain-Barre syndrome, rare hemolytic uremic syndrome and recurrent colitis
Controls: pasteurization, proper handling/cooking of poultry; susceptible to drying, heating, freezing, disinfectants, and acidic environment
