FOS4209- Food Safety and Quality II .docx

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Florida State University
Nutrition, Food and Exercise Sciences
FOS 4209
Arturo Figueroa

FOS4209: Food Safety and Quality II Lecture Notes 2  Food Safety o Making a food safe to eat by ensuring that the food is free of harmful causing agents o Disease o Injury o Disease and injury causing agents: o Pathogens o Toxic chemicals o Foreign objects o Food Safety in the U.S. o The US food supply is probably the safest in the world  Federal & state regulations  Inspections  (CDC) Centers for Disease control and prevention tracks down causal factors for outbreaks of food borne illness  Food manufacturers and distributers are motivated to avoid lawsuits due to negligence o Global increase in foodborne illnesses  Reasons:  Exposure to foodborne illness increasing o Global food trade increasing o International travel increasing o More ready-to-eat foods o Central processing and storage o Urbanization (Crowding) o Example) hamburger meat and wheat bread have products from around the world in that one product  Susceptibility to foodborne illness increasing o Increase in aging population o Increase in immunocompromised population  Organ transplants  Immunosuppressive diseases  Emergence and spread of new pathogens within the past 4 decades o In 1942= 4 diseases (Staph, salmonella, botulism, and streptococci) o In 1985-1995 = 14 diseases (campylobacter jejuni, clostridium botulinum, Escherichia coli, listeria monocytogenes, salmonella enteritidis, vicrio cholera, vibrio vulnificus, Yersinia enterocolitica, Norwalk and norwalk like viruses, rotavirus, cryptosporidium parvum, giardia lamblia, toxoplasma gondii, bovine spongiform encephalopathy prion o About
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