Food Safety. Chapter 13 Food Safety and Technology: Microbial Threats and Gene8c Engineering. Food Safety. Foodborne Illness Outbreaks

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1 Food Safety Chapter 13 Food Safety and Technology: Microbial Threats and Gene8c Engineering BIOL 103, Spring 2016 Harmful substances in foods Pathogens Bacteria, viruses, parasites Foodborne illness Infec8on from pathogen Toxin produced by microorganism CDC: 48 million Americans become sick, 128,000 require hospitaliza8on, and 3,000 die from foodborne illnesses). Foodborne Illness Outbreaks Listeria- infected sliced turkey 8 deaths, 46 sick, 3 fetal deaths Sept April 2009: The Peanut Corp of America sold tainted peanut bu[er in bulk to King Nut >700 people infected Summer 2010: eggs from Iowa s Hillandale Farms >1900 sick Sept 2011: listeria and cantaloupes 30 deaths 2013 Foster Farm s chicken Salmonella 634 cases (38% hospitalized) Food Safety Harmful substances in food pathogens (13.1) Staphylococcus aureus Clostridium botulinum Salmonella Escherichia coli Listeria monocytogenes Pathogens Source Illness Symptoms Salmonella Undercooked and contaminated poultry/eggs Salmonellosis Diarrhea, Vomi8ng, and Abdominal cramps 1

Food Safety Prions: self- reproducing protein par8cles that can cause a disease such as Mad Cow

the brain and spinal cord of ca[le Mad Cow Disease Diseased prions induce healthy (prion)

increase risks spreading of abnormal prions Cooking and irradia8on do not kill or deac8vate

2 Food Safety Prions: self- reproducing protein par8cles that can cause a disease such as Mad Cow Disease or Bovine spongiform encephalopathy (BSE): a chronic degenera8ve disease that affects the brain and spinal cord of ca[le 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 irradia8on do not kill or deac8vate abnormal prions. Food Safety- Harmful Substances in Food Chemical contamina8on Pes=cides Important role in food produc8on Concerns: 1. Pollu8on of soil and water 2. Threatens wildlife 2

Food Safety Organic Alterna8ves Organic foods Grown or produced

can use approved synthe8c and natural pes8cides to control weeds and

Coli outbreak in spinach cartoon Organic foods concerns: Natural

3 Food Safety Organic Alterna8ves Organic foods Grown or produced without synthe8c pes8cides and without synthe8c fer8lizers However, can use approved synthe8c and natural pes8cides to control weeds and insects Organic Alterna8ves E. Coli outbreak in spinach cartoon Organic foods concerns: Natural fer8lizer Manure can contribute to contamina8on of soil, crops, or water Microbial contaminants can s8ll be found 3

How Organic is Organic? Criteria listed in Table 13.2 Labeling by Na=onal Organic Program (NOP) applies to raw meats, fresh produce, and processed foods.

4 How Organic is Organic? Criteria listed in Table 13.2 Labeling by Na=onal Organic Program (NOP) applies to raw meats, fresh produce, and processed foods. 100% Organic Organic Made with organic Specific- Organic Ingredients Food Safety Animal drugs 1. An=bio=cs to maintain animal well- being, but overuse can develop an8bio8c- resistant microorganisms à illness in humans 2. However, drug residues may enter human food à drug allergies or illness in humans Food Safety An=bio=c Resistance FDA is responsible for ensuring that drugs approved for use in animals are safe and properly used. Pollutants Animal manure, factories wastes/dioxins, human sewage can contaminate food produc8on areas Dioxins: chemical compounds created in the manufacture, combus8on, and chlorine bleaching of pulp and paper and in other industrial processes. They can accumulate in the food chain and are potent animal carcinogens. 4

FDA: enforces laws governing safety of domes8c and imported food, except meat and poultry. 2.

5 Food Safety: Harmful Substances Natural toxins (Table 13.4) Aflatoxins Ciguatera Methyl mercury Poisonous mushrooms Solanine Keeping Food Safe: Government Agencies (pg. 672) 1. FDA: enforces laws governing safety of domes8c and imported food, except meat and poultry. 2. CDC: monitors/inves8gates outbreaks of foodborne diseases and determines proper preven8on 3. USDA FSIS: enforces laws governing safety of domes8c and imported meat/poultry product. 4. USDA CSREES: develops research and educa8on programs on food safety for farmers/consumers 5. EPA: regulates public drinking water, approves pes8cides and other chemicals used in the environment. 5

Keeping Food Safe: Consumer Keep hot foods hot and cold foods cold

Chill Risk for Foodborne Illness Food Safety: Separate, don t

Separate the re- usable tote bags Use different cumng boards for

6 Keeping Food Safe: Consumer Keep hot foods hot and cold foods cold 1. Clean Keeping Food Safe: Consumer 2. Separate 3. Cook 4. Chill Risk for Foodborne Illness Food Safety: Separate, don t cross- contaminate! Separate the re- usable tote bags Use different cumng boards for vegetables and meat. 1. Immune disorders (e.g. HIV infection) 2. Cancer 3. Diabetes 4. Long-term steroid use, such as for asthma or arthritis 5. Liver disease 6. Hemochromatosis (iron storage disorder that affects the liver) 7. Stomach problems (e.g. low stomach acid) 6

Food Technology Food preserva8on Preserva8ves Salt, sugar An8oxidants Other preserva8on

7 Food Technology Food preserva8on Preserva8ves Salt, sugar An8oxidants Other preserva8on techniques Sal8ng Fermen8ng Drying Canning Hea8ng (e.g., pasteuriza=on) Irradia8on Food Technology Irradia=on food is exposed to measured doses of radia8on to reduce or eliminate pathogens and kill insects, reduce spoilage, and in certain fruits/vegetables, inhibit sprou8ng and delay ripening. Why are food manufacturers reluctant to use this method of preserva8on? Food Technology Bacteriophage Bacteria eaters viruses that infect bacteria 7

Food Technology From Farm to Table Bacteriophage

products to protect people from bacterial

Foods Tradi8onal Breeding Tradi=onal Breeding

8 Food Technology From Farm to Table Bacteriophage Sprayed on ready- to- eat meats and poultry products to protect people from bacterial infec8ons Infect only bacteria and do not bother mammalian or plant cells Must declare bacteriophage prepara8on Gene8cally Engineered Foods Tradi8onal Breeding Tradi=onal Breeding Cross two plants and develop hybrids Takes 8me Giovanni Stanchi ( ) Shikoku, Japan 8

Gene8cally Engineered Foods Gene=c engineering Transform specific genes Less 8me needed to get desired effects Gene8cally Modified Foods Benefits of gene8c engineering Enhanced plant growth Reduced

9 Gene8cally Engineered Foods Gene=c engineering Transform specific genes Less 8me needed to get desired effects Gene8cally Modified Foods Benefits of gene8c engineering Enhanced plant growth Reduced pes8cide and fer8lizer use Enhanced nutrient composi8on Enhanced crop yields Risks Poten8al for new allergens Herbicide- resistant weeds Loss of biodiversity Gene8cally Modified Foods Regula8on FDA oversees gene8cally modified foods Label requirements If food is significantly different Examples? Food Safety There is no scien8fic evidence that gene8c engineering and irradia8on of foods present unacceptable risks 9

Today s Topic. Food Safety. Food Safety. Food Safety and Technology: Microbial Threats and Gene<c Engineering 11/13/15

Today s Topic. Food Safety. Food Safety. Food Safety and Technology: Microbial Threats and Gene<c Engineering 11/13/15 Today s Topic and Technology: Microbial Threats and Gene