Discussion

180808Safetysanitation.pdf

Food Safety & Sanitation Food Science & Production Version: August 29, 2019

photos & illustrations from [Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine: The art and science of cooking. Cooking Lab] unless otherwise cited

What Makes Us Sick? • Foreign Particulates

• Allergens

• Micro‐organisms “Microbes” • Living (?) • Single Cell (Usually) • Microscopic (Most of the time)

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Microorganisms: The Good

• In the body

• In food production

• In the world 3

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Microorganisms

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The Bad (Pathogens)

• Worms • Protists • Bacteria • Viruses • Plasmids • Prions

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Bad is bad whether in the food or body

Three Ways Microbes Sicken

1. Invasive Infection • •

2. Non‐Invasive Infection • •

3. Food Poisoning •

Latency Period

Who’s in the Legion of Doom?

Pathogen Illness Hosp Death Illness Hosp Death Hosp Mort Norovirus 58% 26% 11% 5,461,731 14,663 149 0.268% 0.003% Salmonella, nontyphoidal 11% 35% 28% 1,027,561 19,336 378 1.882% 0.037% Clostridium perfringens 10% ‐ ‐ 965,958 Campylobacter spp. 9% 15% 6% 845,024 8,463 76 1.002% 0.009% Staphylococcus aureus 3% ‐ ‐ 241,148 Toxoplasma gondii ‐ 8% 24% 4,428 327 E.Coli (STEC) )157 ‐ 4% ‐ 2,138 Listerial monocytogenes ‐ ‐ 19% 255 Subtotal 91% 88% 88% 8,541,422 49,028 1,185

www.cdc.gov/foodborneburden; CS218786‐A February 2011; CDC Estimates of Foodborne Illness in the United States.

2011 CDC Reported Foodborne Illness Report Summary: Top 5 Pathogens

Worms

• Nematodes (round)

• Trematodes (fluke)

• Cestodes (tape)

• Refridge / Freeze / Heat / UV?

Trichinella

Anisakids

• Most common in fish… • Wild vs farmed • Closer to land

•  Refridge / Freeze / Heat / UV?

• Effects on humans _______________.

Viruses

• No beneficial viruses • Three (3) parts

• DNA/RNA • Capsid • Envelope (sometimes)

• Reproduce only in cells of _________. • Cannot be killed. Must be inactivated.

•  Refridge / Freeze / Heat / UV

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Norovirus

Protists

• Invasive Infections • Eg.

• Single‐cell algae, fungi • Protozoa

• Shed eggs/oocysts (cysts) • Must be inactivated.

•  Refridge / Freeze / Heat / UV

Toxoplasma Gondii

15• Cell killed through heat/chemicals • Oocysts killed: 10min@158F/UVC

Toxoplasma Gondii

Bacteria

• Aerobic or anaerobic • Reproduce through cell division • Develops spores for protection • Secretes a bunch of various toxins • Strains are hyper‐competitive

• Which means: • compete for food • produces by products that are toxic to other microbes. Eg acid & alcohol

• Well adapted for survival in environments & hosts

Bacteria

• Spoilage • Not pathogenic, but signaling • Mostly aerobic • Eg. “Microbial Taint”

• Infection • Synthesizes toxins inside you.

• Food Poisonings • Bacteria synthesize toxins in the food. You eat the food • Aerobic and anaerobic varieties • Eg. Scrombroid Poisoning; Clostridium Perfringes; Staphlococcus Aureus

Clostridium Botulinum

E. Coli O157:H7

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Bacterial Growth

• Geometric / Exponential • Universally, growth rate depends on:

• • • •

• Moderate influencers of growth: • ________, _________, _________ • because: ____________________________

• A blanket safe/danger zone for all bacteria is a MYTH! But rules of thumb: • Cannot grow above 131F • Grows fastest @ 98.6F

• Few grow @ >8.0pH; <4.0pH • Grows fastest near 6.8pH

Lower pH

Neutral pH

71.6F 98.6

Low/No Bacterial Growth

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Limits of Bacterial Reproduction

Bacterial Death

• Measured in “D’s” • 100% of population reduced to 10% remaining = 1‐ = 1D reduction

• 100% of population reduced to 1% remaining = 1‐ = 2D reduction

• 100% of population reduced to 0.1% remaining = 1‐ = 3D reduction

Q: The canned food industry requires a 12D reduction. What is the remaining population that is left?

A: 100% of population reduced 12D = = 0.0000000001% remaining

@6.5D Reduction : ~0.00003% left

Salmonella E. Coli Campylobacter Trichinella

Safety

photos & illustrations from [Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine: The art and science of cooking. Cooking Lab] unless otherwise cited

Misperceptions on Sanitation

1. Internal, core temperatures. • Contamination is external to the food,

Inner, un‐punctured whole muscle is sterile. From the FDA 2009 Food Code:

“(C) A raw or undercooked WHOLE‐MUSCLE, INTACT BEEF steak may be served or offered for sale to a READY‐TO‐EAT form if: (1) The FOOD ESTABLISHMENT serves a population that is not a

HIGHLY SUSCEPTIBLE POPULATION, (2) The steak is labeled to indicate that it meets the definition of

“WHOLE‐MUSCLE, INTACT BEEF” as specified under 3‐201.11(E), and (3) The steak is cooked on both the top and bottom to a surface

temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces.”

Misperceptions on Sanitation

2. A Fixed ‘Danger Zone’ • ??? But you’re allowed to cook @130F?

• But eggs can be stored at 45F? • But Salmonella starts to die at 120F?

3. Cook to &hold @165F

Food C F Time Fish; Farmed Meat; Eggs, broken/cook to order 63 145 15s Injected/Marinated Meats 63 145 3m Eggs other than those cooked to order 66 150 1m Ground fish/meat 68 155 15s

70 158 <1s Poultry; Stuffed Meat; Game 74 165 15s Whole‐Meat Roasts from: 54 130 112m Pork; Beef; Corned Beef; 55 131 89m Lamb; cured Pork Roasts 56 133 56m

57 135 36m 58 136 28m 59 138 18m 60 140 12m 61 142 8m 62 144 5m 63 145 4m 64 147 134s 65 149 85s 66 151 54s 67 153 34s 68 155 22s 69 157 14s 70 158 0s

Whole Muscle, Intact Beef Steak 63 145 CCC Reheated Food 74 165 15s Any raw food of animal origin 74 165 NA Plant Foods for hot holding 57 135 NA

FDA ‐ Specified Cooking Times and Temperatures (2009)

Hygiene

• Handwashing: You’re doing it Wrong!

Handwashing…

Cross‐Contamination