WHy THe CONCeRN?

Microbiological contamination is a concern throughout the world, for contamination results in both economic and human losses. Considerable loss of food occurs due to spoil- age, either before reaching the consumer or while being stored by the consumer. Spoilage at any time represents an economic loss, whether to the farmer, the middlemen in the marketing chain, the retailer, or the consumer. Losses incurred prior to sale to the consumer ultimately will be reflected in increased costs to the purchaser at the point of sale. Unfortunately, losses do not stop there. Foods stored at home also are susceptible to spoilage by microorganisms. For instance, if some potatoes spoil while being held in a bag, they are thrown away, clearly adding to the cost of food.

With the worldwide concern about adequate supplies, food spoilage translates dramatically into human terms. For instance, grain that ferments before distribution represents a tragic loss to those needing the food simply for survival. And when food is scarce, even contaminated food may be eaten, causing serious health problems, as sometimes is the case when moldy peanuts are distributed for consumption. Although not always life threatening, a food-borne illness will certainly make people wish to avoid a recurrence of the discomfort. Such episodes represent not only an unpleasant period for the person afflicted but also an economic loss because of work time lost during the illness. No good figures are available to tell accurately the cost of food-borne illnesses, but the problem is all too common, particularly when most episodes could be avoided with improved food handling practices.

ADDReSSINg THe PROBLeM

The food industry can take steps to avoid the initial contamination and also to remove or kill microorganisms and other viable invaders before moving the food into the marketing chain. Food safety is dependent upon what is allowed to enter a particular food and the treatment it receives until it is consumed. At home and in food service operations, people need to maintain sanitary kitchens, discard food that obviously is contaminated, wash fresh produce and meats, avoid cross contamination of surfaces, maintain correct temperature controls, and practice good personal hygiene. Anyone handling and/or preparing food needs to be aware of the hazards that it can harbor and should always follow safe sanitary practices and temperature controls.

If living microorganisms, insects, and/or parasites are present in foods that can support their lives, they will multiply until they are removed from the food by washing or are killed

Figure 3.8

Temperatures relative to controlling bacterial growth in food. Courtesy of Plycon Press.

250 F

Canning temperatures for low–acid vegetables, meat, and poultry in pressure canner. Canning temperatures for fruits, tomatoes, and pickles in water bath canner.

Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased.

Warming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur. Many bacteria survive

Some growth of food poisoning bacteria may occur.

Cold temperatures permit slow growth of some bacteria that cause spoilage. Freezing temperatures stop growth of bacteria, but may allow bacteria to survive.

DANGER ZONE. Temperature in this zone allow rapid growth of bacteria and

production of toxins by some bacteria. 240 212 165 140 120 80 40 32 0

food safety | chapter three

43

by such destructive conditions as adequate high heat, irradiation, or dehydration. Five micro- organisms have been identified by the Centers for Disease Control as having high infectivity via food contaminated by infected food handlers: norovirus, Salmonella typhi, enterohemorrhagic or Shiga toxin-producing E. coli, Shigella spp., and hepatitis A virus.

The Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) of the U.S. Department of Health and Human Services (HHS) and the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA) jointly pub- lish and frequently revise the Food Code, a document intended as a model code and reference for state, city, county, and tribal agencies to apply to regulate food safety in restaurants, retail food stores, vending operations, and food-service operations in institutions such as schools, hospitals, nursing homes, and child-care centers (Figure 3.9).

In Food Code 2009, the five key areas identified where food safety may be impacted are: • Improper holding temperatures,

• Inadequate cooking, such as undercooking raw shell eggs, • Contaminated equipment,

• Food from unsafe sources, and • Poor personal hygiene

These problems need to be addressed at all levels to help reduce the incidence of food-borne illness nationally and around the world. Several federal agencies have the responsibility and authority to establish and enforce preventive measures that can be taken all along the food chain. The Food Safety Modernization Act was passed in 2011 and is intended to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it.

The Food and Drug Administration in the Department of Health and Human Services has particularly broad responsibilities for a safe food supply. Labeling requirements for the majority of foods (not meat, poultry, or fish), regulation of food additives, and inspection of many food plants are under the jurisdiction of the Food and Drug Administration. Programs focusing on consumer education about food safety also are found in its domain. The Centers for Disease Control (home of the Food Safety Office), another powerful agency in the Department of Health and Human Services, focuses on food-borne illnesses.

hazard Analysis and critical control Points (hAccP) Seven-point system developed by each food company to create its own food safety program.

http://www.fda.gov

—Food and Drug Administration website.

http://www.fda.gov/ Food/FoodSafety/ RetailFoodProtection/ FoodCode/FoodCode2009/

—Text of Food Code 2009.

food code Code issued jointly by FDA, CDC, and FSIS that guides government agencies overseeing safety in food service operations.

industrY insight

HACCP

Although a system was designed in the 1960s to aid in assuring that food reaching the public is safe, it was only in the 1990s that the food industry moved aggressively to implement its use. Hazard Analysis and Critical Control Points (HACCP), the system with a cumbersome name, is being utilized today by the food industry and food service operations, such as hospitals. In fact, worldwide interest is developing as increasing globalization of the food supply is occurring.

Government agencies involved in monitoring and regu- lating the safety standards of the American food supplies (notably the Food and Drug Administration and the Food Safety and Inspection Service, FSIS) base their programs on HACCP. In 1996, the Food Safety and Inspection Service of the U.S. Department of Agriculture issued its Pathogen Reduction and HACCP Final Rule, which required meat and poultry processing plants to establish and utilize HACCP plans that assure compliance with required standards for safe products continually.

Hazard Analysis and Critical Control Points is a seven-point system that is developed by each food company to create a

food safety program that uniquely fits the particular company. Each company’s plan for HACCP is to include

1. Analysis of hazards that may occur and ways of preventing occurrence of the hazards.

2. Identification of critical control points where identified hazards can be prevented or reduced.

3. Establishment of preventive measures with critical limits (specific temperature and time limits, for example) at each critical control point.

4. Establishment of a monitoring system at each critical control point.

5. Plans for corrective action if monitoring indicates failure to meet a critical limit at any critical point.

6. Establishment of a record-keeping system that documents all of the above actions.

7. Establishment of verification of the HACCP plan to be sure the plan is effective.

HACCP is utilized in the food industry to help reduce pathogens in foods and enhance food safety, but some outbreaks of food-borne illnesses still occur.

http://www.fda.gov/Food/ FoodSafety/fsma/default. htm

—FDA Food Safety Modernization Act (FSMA)

44

Inspection of meat and poultry are the domain of the Food Safety and Inspection Service under the Department of Agriculture. Other agencies in the same department include the Agricultural Marketing Service and the Agricultural Research Service. The National Marine Fisheries Service is housed in the Department of Commerce. Inspection and safety of seafood and freshwater fish are the responsibilities of this agency. Many states and counties have similar agencies overseeing food safety and presenting food safety information to food companies, retailers, food service operations, and consumers.

Some additives which are components of many commercial food products can be used to help maintain the safety of the food, while others are added for diverse reasons that are outlined later in this chapter. The discussion of additives is included because of the preservative benefits of specific ones and because of the quality benefits contributed by others.

Even when food is safe from harmful levels of microorganisms when brought into the kitchen, the potential for food-borne illnesses still exists. Whether in a commercial food establishment or in the home, standards of hygiene need to be maintained in all aspects of food preparation. It is important to remember that cross contamination, time– temperature abuse, and poor personal hygiene are major causes of food-borne illnesses. The FDA developed Fight Bac® as its food safety education program for businesses and consumers. Its four-point message is: • Clean: Wash hands and surfaces often. • Separate: Don’t cross contaminate. • Cook: Cook to proper temperature. • Chill: Refrigerate promptly. There are four key areas to check when monitoring safety in food handling: (1) personal hygiene of the food handler, (2) kitchen sanitation, (3) cooking temperatures, and (4) storage conditions and practices.