文档介绍：Consumer Concerns about Food and Water
Foodborne Illness
Millions of people suffer the symptoms of foodborne illnesses.
Most can be prevented by storing and cooking foods at their proper temperatures and preparing them under sanitary conditions.
The FDA and other agencies focus on the potential hazards of food, the toxicity levels, and the potential risk posed to human beings.
Safety standards are set. The USDA protects the food supply.
Foodborne Illness
Foodborne Infections and Food Intoxications
Foodborne Infections
Eating foods contaminated with infectious microbes
Two of the mon pathogens are Campylobacter jejuni and Salmonella.
Food Intoxications
Eating foods containing natural toxins or microbes that produce toxins
mon is us aureus; most famous is Clostridium botulinum
Foodborne illnesses, diseases, organisms, onset and symptoms and prevention methods
Foodborne Illness
Food Safety in the Marketplace
Industry Controls
Pasteurization inactivates many of the anisms in food. Spoilage bacteria are still present.
Hazard Analysis Critical Control Points (P) requires food manufacturers to identify points of contamination and implement controls.
Fig. 19-1, p. 667
Stepped Art
Workers must use safe methods of growing, harvesting, sorting, packing, and storing food to minimize contamination hazards.
FARMS
Processors must follow FDA
guidelines concerning contamination, cleanliness, and education and training of workers and must monitor for safety at critical control points (use P, see text).
PROCESSING
Containers and vehicles transporting food must be clean. Cold food must be kept cold at all times.
TRANSPORTATION
Employees must follow the FDA’s
food code on how to prevent foodborne illnesses. Establishments must pass local health inspections and train staff in sanitation.
RETAIL GROCERY STORE AND RESTAURANT
Consumers must learn and use sound principles of food safety as taught in this chapter. Be mindful that foodborne illness is a real possibility a