SFL 110 Chapter 3 summary PDF

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"Food safety is a vital concern of all consumers, whether the food being eaten is prepared from basic ingredients in the home or produced in factories or large food-service facilities. A key part of maintaining safe food is to control contamination by microorganisms (bacteria, viruses, and molds), as well as parasites, which can cause food-borne illnesses. Salmonellosis, perfringens poisoning, listeriosis, and infections from pathogenic E. coli and Campylobacter are familiar examples of food-borne illnesses caused by bacteria. The toxins produced by Staphylococci and by C. botulinum are other causes of illness. Botulism is particularly serious because of its potential for being fatal. Viruses cause other food-borne illnesses—for example, hepatitis A, caused by noroviruses, and cyclosporiasis, caused by the protozoan parasite C. cayetanensis. Parasites are another potential cause of human illnesses. Trichinosis, usually traced to pork containing viable Trichinella spiralis parasites, can be prevented by cooking pork to a uniform internal temperature of 160°F 71°C). Shellfish poisoning is a particular problem in the summer months if conditions allow G. catanella, a type of algae, to multiply rapidly and develop high levels of saxitoxin. Control of these types of food-borne illnesses can be effected by careful use of HACCP and by controlling temperatures of food at all times, including cooking, holding, serving, processing, and storage. The danger zone for reproduction of many microorganisms is between 40°F (5°C) and 140°F (60°C), necessitating refrigerated storage or cooking and holding so that protein-rich foods are kept at temperatures above or below the danger zone. High standards of sanitation in maintaining the kitchen and among people handling food are important to keep contamination from microorganisms and parasites to a minimum. Thorough washing of fresh produce with safe water is an important means of helping to avoid food-borne illnesses. Food handlers need to wash hands frequently with soap and warm water and avoid touching their faces. Cross contamination can be avoided by keeping surfaces and cutting boards washed adequately with soap and water before other foods are placed on them. Gloves can provide additional protection in food-service operations. Food can be kept safe for later consumption by a variety of preserving methods, including canning, freezing, drying, and preserving with sugar. Vegetables and meats need to be canned in a pressure canner to reach the high temperature needed for killing the spores of C. botulinum that might be present and flourish in these low-acid foods. Water-bath canning is adequate for fruits. Freezing is a successful and simple technique for preserving food if frozen storage is available. Drying is the oldest of the preserving methods and is useful, despite the significant changes it causes in color and texture. Food additives, monitored by the FDA, are of two types: incidental and intentional. Intentional additives are used to extend the shelf life of foods, to improve nutritive value, and to enhance food quality. Many additives were originally placed on the GRAS list and have subsequently been tested for safety. The FDA must approve all new substances being proposed as additives before they can be included in foods. Incidental (accidental) contaminants, notably insect and rodent contaminants, need to be kept to an absolute minimum through careful storage and monitoring techniques.

Some natural toxicants are found in foods. The severity of natural toxicity ranges from the possibly fatal results of consuming cyanogens in almonds and the pits of apricots and peaches to minor influence in restricting mineral absorption. Study questions 1. What types of food poisoning may result from poor handling of food during processing or in the home? 2. "What are some precautions that can be taken to reduce the possibility of contracting a food-borne illness? 3. What foods are the probable sources of the various types of food-borne illnesses? 4. What type of poisoning may result from eating improperly processed home-canned vegetables or meats? How may this hazard be controlled?" 5. What is HACCP? Explain the significance of HACCP in the food industry. 6. Where can you find information about the additives in a food? Select a specific processed food and explain why each is used in the formulation. 7. What federal agency enforces the Food, Drug, and Cosmetic Act and the Food Additives Amendment? 8. Explain why five different additives are commonly used. 9. Identify five sources of natural toxicants....