HUN3221 MODULE 7 DISCUSSION B

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1 Module 7 Discussion B Student’s name Institution HUN3221 Tutor Date

2 Food Safety Review the PowerPoint "Food Safety" and watch the video "Food Safety in Seconds" located in Module 7: Lecture Materials & Resources , and then discuss the following:  Research the literature or a government website and provide one paragraph to describe at least 3 food processing technology or packaging advances that can reduce the risk of foodborne illness. There are several food processing technologies and three are discussed. According to Foodsafety.com (n.d.), the first is hot intervention technology, which is a ‘heat and kill’ sterilization system with very high temperature, pasteurization of short time and ultra- high temperature processing. Hot intervention technology processes liquid foods and cans processed solid foods. Examples of this emerging technology are radio frequency and microwave processing. The other food technology is high pressure processing. It is a pasteurization approach used to inactivate microbes in liquid and solids that are heat sensitive, the latter include jams, tomato salsas and fruit juices. HPP also finds use in cooked meat products and seafood products like oysters. Examples of companies that use commercialized HPP are Hormel Corp. and Coca Cola’s Minute Maid section. HPP will destroy plenty of vegetable microorganisms that have grown in foods under normal storage conditions. HPP works immediately and uniformly across a huge mass of food regardless of size, shape and food constituent, implying the food retains shape and texture regardless of experiencing severe pressure. The third and final food processing technology is cold plasma. Also known as nonthermal plasma, cold plasma utilizes high voltage electricity to produce a plasma

3 field. Cold plasma is a recent technology that sanitizes surface of produce while retaining organoleptic qualities. Cold plasma, for example, sanitizes apples to inactive bacteria on the fruit’s surface.  In the second paragraph, research the internet for a news article describing an event where food was contaminated. Summarize the article describing the food and its contaminant effect on humans. Explain what type of contamination it was and what could have been done to prevent it. An online website called foodsafetyworks.com described contamination of sesame seeds with high amounts of ethylene oxide. The online website’s article described sesame and ethylene oxide’s effect on humans. In summary, the sesame seeds were majorly exported from India, and via Rapid Alert System for Food and Feed, notified extreme levels of ethylene oxide in particular batches of sesame seeds that entered the EU. The outcome exceeded 1000 times the highest residue limit by regulation for ethylene oxide at 0.05mg per kilogram. As the largest exporter of sesame seed worldwide, India controlled a vital portion of the market, and the above situation might have made this country lose that leadership position. EU recognized this export as an allergen and had since recalled the sesame seeds already exported to about 26 countries such as Belgium, Denmark, Ireland, Portugal, Qatar, just to mention a few, because of the sesame contamination by ethylene oxide. To human health, the contamination was categorized as a carcinogen, according to the EU Commission. The Commission claimed that intake of contaminated sesame posed no immediately threat to health, but would cause serious health problems if there was continued use of ethylene oxide for the long term. Hence exposure to that substance required to be reduced. There was even an

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4 investigation of the amount of contamination sesame seed someone had to eat prior to experiencing health issues, according to Netherlands Food and Consumer Product Safety Authority’s experts. The EU also commissioned implementation control of certain circumstances for consignments from developing countries because of microbial contamination as well as amended Regulation No 669/2009.

5 References Foodsafety.com (n.d.). Innovations In Technology: Promising Food Safety Technologies. Retrieved from https://www.food-safety.com/articles/4609-innovations-in-technology- promising-food-safety-technologies Foodsafetyworks.com (n.d.). Sesame: Are we risking a carcinogen in our food. Retrieved from https://foodsafetyworks.com/insights/sesame-are-we-risking-a-carcinogen-in-our-food/

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