Food Safety

1
Food Safety

• Movement of food around the world makes food
  safety more difficult.
• Milk from farm in Michigan to processing plant
  in Kentucky
• Beef from farm in Kentucky to Texas feedlot
• Strawberries from a ranch in Leon, Mexico to U.
  S. grocery stores

2
Food Safety

• Cases Year in U.S.
• The Centers for Disease Control and Prevention
  (CDC) estimates that in the United States alone,
  food poisoning causes about 76 million illnesses,
  325,000 hospitalizations, and up to 5,000 deaths
  each year. One of the most common bacterial forms
  of infection, the salmonellae organisms, account
  for 1 billion in medical costs and lost work
  time.

3
Food Safety

• Food safety problems may occur at the source of
  the origin of the food or at the point of
  preparation and consumption.
• Most common caused by a bacteria or bacterial
  toxin
• Pesticides pose a minor problem
• Antibiotic residues from treatments of animals
  is seldom a problem
• Contaminated cooking utensils or poor
  refrigeration is more common

4
Food Safety - Bacteria

• Gram negative stained E-coli
• Spread in feces
• Meat or plants

Source - farm
5
Food Safety - Bacteria

• Microimage of Salmonella
• Spread in feces
• Human carriers

Source - farm
6
Food Safety - Bacteria

• Stain of Campylobacter
• Spread in feces
• Raw milk or cheese
• Young children

Source - farm
7
Food Safety - Bacteria

• Stain of Yersinia
• Spread in feces

Source - farm
8
Food Safety - Bacteria

• Stain of Listeria
• Found in raw milk and cheese

Source - farm
9
Food Safety - Bacteria

• Stain of Staphylococcus
• Common on skin and human carriers

Source farm or other
10
Food Safety - Processor

• Cleaning problems, bacteria form BIOFILMS
• Poor cleaning of containers
• Over capacity of pasteurization
• Failure to clean at regular intervals
• Improper food storage warm temps
• Poor refrigeration above 40 F
• Contamination at slaughter

11
Food Safety - Transportation

• Hauling food products without proper cleaning as
  cracked eggs then milk
• No cooling during haul

12
Food Safety - Imports

• Illegal imports
• Caused FMD outbreak in England
• Caused swine fever outbreak in Europe

13
Food Safety - Retailer

• Open coolers
• Expiration dates
• Improper display
• Remanufacture

14
Food Safety - Home

• Undercooking ground meats
• Improper cleaning
• Raw food and then cooked food handling

15
Food Safety Food Preservation

• Bacteria need 3 conditions for growth
• Moisture
• Warmth
• Nutrient supply

16
Food Safety Food Preserevation
Bacteria need 3 conditions for growth Moisture
for metabolic processes Warmth grow best at
100 F but some grow well at 45 F Nutrient
supply food plus oxygen or carbon
dioxide Eliminate any one of the 3 and bacterial
growth slows or stops
17
Food Safety - Drying

• How dry ?
• Sunlight roof
• Osmosis sugar or salt
• Mechanical dried milk
• Freezing/vacuum freeze dried foods
• Food dehydrators

18
Food Safety - Cooling

• Cool below 32 F stops most bacterial growth
• For long term storage of specimens store at -80 F

19
Food Safety - Heating

• Heating above 160 F kills most bacteria
• Washing in high temp water with soap kills most
  bacteria
• Combination of heat and pressure kill most or all
  bacteria (pressure cooker)
• Regular milk pasteurization (HTST), 165 F for 15
  seconds, kills most bacteria
• UHT pasteurization, 275-300 F for 1.5 seconds
  kills all bacteria

20
Food Safety - Nutrient

• The food we are trying to preserve is the
  nutrient source for the bacteria
• Control oxygen and carbon dioxide

21
Food Safety New Methods of Preservation

• Irradiation similar to beta radiation, kills
  bacteria and viruses, spices and meats
• Vacuum packing eliminates oxygen supply
• Nitrogen or inert gas in chips eliminates oxygen

22
Food Safety - Prevention

• Farm inspection on site
• Grade A dairy farms state and federal
• Every load of milk is tested
• Slaughterhouse inspection state and federal
• Restaurant inspection
• Grocery inspections
• Dairy plant inspections

23
Food Safety Home Use

• Check cooking temp, should be 160 F
• Dont exceed expiration date
• Follow correct cooking directions
• Use correct cleaning and washing
• Dont refreeze some foods

24
Food Safety

• Check cooking temp, should be 160 F
• Dont exceed expiration date
• Follow correct cooking directions
• Use correct cleaning and washing
• Dont refreeze some foods

25
Food Safety - Summary

• Dont drink raw milk
• Dont eat soft cheese from unpasteurized milk
• Dont eat raw or rare meats, especially ground
  meats
• Check refrigeration temps
• Questions ??????