Chapter 12: Food Safety and Food Science

Introduction

• Food safety and food science are closely related fields to nutrition.
• Food safety ensures that food is safe to eat, preventing injury or harm.

Types of Contamination

1. Chemical Contamination
   • Unsafe chemicals during manufacturing, e.g., pesticides.
   • Machinery chemicals can contaminate food.
2. Physical Contamination
   • Involves physical objects like metal or glass in food.
   • Manufacturers have checks to prevent this.
3. Biological Contamination
   • Microorganisms that cause foodborne illnesses.
   • Bacteria, fungi, and viruses exist on all food.

Food Safety Regulation in the US

• USDA (United States Department of Agriculture)
  • Oversees meat, poultry, processed egg products.
• FDA (Food and Drug Administration)
  • Regulates most foods and drugs, food labeling.
  • Minimal regulation on dietary supplements.
• EPA (Environmental Protection Agency)
  • Regulates pesticide use and water quality.
• CDC (Centers for Disease Control and Prevention)
  • Tracks foodborne illness outbreaks.

Food Safety Across the Supply Chain

• Starts on the farm with potential for outdoor contamination.
• Processing: Machinery and sanitation protocols in place.
• Transportation: Cold foods need proper refrigeration.
• Retail Level: Grocery stores ensure cold storage.
• Consumer Level: Use sensory characteristics for food safety.

Foodborne Illnesses

• Caused by microorganisms like bacteria, viruses, parasites.
• Foodborne Intoxication: Toxin released by pathogens can cause illness even if the pathogen is dead.
• Common symptoms: nausea, vomiting, diarrhea, fever.
• High-risk Groups: Infants, elderly, pregnant women, immunocompromised individuals.
• Common Foodborne Pathogens: Norovirus, Salmonella, Clostridium perfringens, Campylobacter, E. coli.

Home Food Safety Practices

• Clean: Wash hands, surfaces, and produce.
• Separate: Avoid cross-contamination.
• Cook: Use proper temperatures for different foods.
• Chill: Keep foods out of the danger zone (40-140°F).

Temperature Guidelines

• Poultry: 165°F
• Ground meats: 160°F
• Other meats (steak, pork chops): 145°F
• Hot foods should be kept at 140°F if served over time.

Food Storage and Thawing

• Refrigerators below 40°F.
• Freezers at 0°F or below.
• Safe thawing: in fridge, cold water, or microwave.

High-Risk Foods

• Animal products: meat, poultry, eggs.
• Raw produce, unpasteurized juices.
• Sprouts are risky due to growing conditions.

Chemical Contamination

• Pesticides: Used to protect crops but have ecological concerns.
• Regulations by EPA to minimize risks.

Organic Agriculture

• No synthetic fertilizers or pesticides.
• Must follow USDA organic regulations.
• Reduces pesticide use but isn't a complete solution for sustainable farming.