Angel Iwu Module 14 Assignment - Food Safety 2022
pdf
keyboard_arrow_up
School
Purdue University *
*We aren’t endorsed by this school
Course
111/112
Subject
Health Science
Date
Feb 20, 2024
Type
Pages
4
Uploaded by Angeliwu210
Module Assignment 14 - Foodborne Illness Name ____Angel Iwu_______________________ To answer the questions in this exercise refer to chapter 17 in the textbook, the web link and the video attached to this assignment that refer to the Food Safety Modernization Act. 1. Discuss two of the reasons for why foodborne illness is so common in the U.S. (1.0 point) The food supply chain in the United States is vast and intricate, involving multiple phases of cultivation, processing, and delivery. This system's intricacy raises the possibility of contamination at several different places. Food travels through a number of hands, facilities, and transportation networks from the farm to the table, increasing the risk of contamination by diseases, pesticides, or other contaminants. Widespread epidemics could result from contaminated food getting to consumers before authorities can locate and deal with the source of the contamination. In the US, there is a noticeable increase in the desire for processed and quick foods. Food products are being produced, packaged, and distributed in large quantities as part of this trend, which may present risks. Multiple ingredients and processes in the processing process might raise the danger of contamination, particularly if adequate hygiene and safety precautions are not carefully adhered to. Furthermore, some processed foods' lengthy shelf lives may conceal the existence of dangerous microbes, enabling tainted goods to circulate for a long time before being discovered. 2. Discuss the role of two federal agencies, USDA and FDA, in monitoring the safety of the food supply. (1.0 point) Mainly, the USDA controls the safety of meat, poultry, and some egg products. Its duties encompass supervising the manufacturing and labelling of these goods. Meat, poultry, and egg products must be inspected by the USDA's Food Safety and Inspection Service (FSIS). This involves keeping an eye on processing facilities, slaughterhouses, and egg facilities to make sure safety regulations are being followed. The USDA ensures that labels for meat and poultry products appropriately reflect the contents of the product and give consumers the information they need. It evaluates and approves these labels. With a more expansive mission, the FDA oversees guaranteeing the safety of the majority of other food items, such as packaged foods, fruits, vegetables, seafood, and dairy. Most of the food supply is governed and overseen by the FDA. This include doing research to find and address new food safety hazards, developing and enforcing safety standards, and inspecting food facilities. Implementing preventative steps to lower the risk of foodborne illnesses is a major responsibility of the FDA. It can recall products, hold dangerous food items, and collaborate with business partners to establish and uphold safety regulations. 3. Describe the three ways that bacteria can cause foodborne illness. (1.5 points) contamination that occurs during processing and production: Food can become contaminated by bacteria when it is being produced or processed. Contact with tainted water, surfaces, tools, or raw materials may result in this. Good Manufacturing Practices (GMPs) are crucial for preventing bacterial contamination, according to the FDA. In order to lower the possibility of pathogens, including bacteria, entering the food supply chain, GMPs include recommendations for sanitation, hygiene, and facility design. Insufficient Temperature Control: Bacteria prefer certain temperature ranges to grow and multiply, hence food products may contain bacteria due to inadequate temperature control. The food supply chain, from storage and transportation to retail and food service outlets, is governed by rules and guidelines set forth by the FDA regarding temperature control. To stop
bacterial development and lower the danger of foodborne illnesses, refrigeration and cooking temperatures are essential. Cross-contamination and Inadequate Personal Hygiene: There is a risk of foodborne illness due to cross-contamination, which happens when bacteria from one source (raw meat, for example) spread to other meals, surfaces, or utensils. The Hazard Analysis and crucial Control Points (HACCP) principles, which involve identifying crucial points in food manufacturing where contamination is likely to occur and putting controls in place to avoid it, are encouraged to be implemented by the FDA. This includes taking steps to stop cross-contamination, like thoroughly cleaning and sanitizing surfaces and equipment, as well as providing hygiene training to staff members. 4. For the food pathogens Listeria monocytogenes and
Salmonella sp. describe the illness, food sources, a recent outbreak, and incidence per year. (3.0 points) Listeria monocytogenes: Listeria monocytogenes is a type of bacteria that can lead to listeriosis, a dangerous condition. As a facultative anaerobic bacterium, listeria can develop and live in both oxygen- and non-oxygen-rich conditions. The safety of refrigerated and ready-to-eat foods is a problem since Listeria monocytogenes, in contrast to many other bacteria, can grow at refrigeration temperatures.
Many foods, such as unpasteurized dairy products, deli meats, hot dogs, smoked seafood, and other ready-to-eat deli items, contain listeria. Listeria can grow at refrigeration temperatures, in contrast to many other bacteria. Symptoms include fever, aches in the muscles, and diarrhea or nausea. Women may experience minor flu-like symptoms during pregnancy, and infection might result in stillbirth or preterm delivery. Outbreak: Between 2017 and 2019, eggs produced at an Almark Foods facility in Georgia, specifically hard-boiled eggs, were associated with one fatality in Texas and led to the hospitalization of four individuals across five states. In 2015, a listeriosis outbreak involving Blue Bell Creameries® products affected 10 people in four states, all of whom were hospitalized. The outbreak resulted in three fatalities, with five individuals contracting listeriosis while being hospitalized for unrelated health issues. During their hospital stay, all five had consumed milkshakes containing Blue Bell ice cream. Incidence per year: An estimated 1600 cases and 260 deaths per year Salmonellosis species: Salmonellosis is the name for the disease produced by the Salmonella species. A bacterial infection of the gastrointestinal tract, salmonellosis can cause a variety of symptoms, ranging from minor to severe. Symptoms consist of Fever, diarrhea, cramping in the abdomen, vomiting. These symptoms can be deadly for young children, the elderly, and people with weakened immune systems. Numerous foods, such as eggs, chicken, pork, cheese, unpasteurized milk, or juice, and tainted raw fruits and vegetables, might contain salmonella. Outbreak: In the year 2020, 869 individuals in 47 states contracted Salmonella Newport, which was traced back to onions from Thomson International, Inc. This outbreak led to a minimum of 116 hospitalizations. In 2018, 420 people across 16 states were affected by Salmonella Newport associated with ground beef packaging in Arizona, with over 90 individuals requiring hospitalization. Incidence per year: 1.2 million infections per year 5. Describe two important provisions of the Food Safety Modernization Act. (1.0 point) The creation of a framework for preventive controls is one of the FSMA's main features. It moves the emphasis from controlling outbreaks of foodborne illness to averting them from starting in the first place.
Food facilities that serve both humans and animals must implement and maintain preventive controls in accordance with this regulation. To identify possible risks to food safety, this entails performing a hazard analysis. Then, controls are put in place to reduce or eliminate these risks, their efficacy is tracked, and necessary corrective action is taken. By proactively identifying and addressing possible risks in food production and processing, the risk of contamination is decreased, and overall food safety is improved. The FSMA contains measures to guarantee the safety of imported foods in recognition of the globalization of the food supply chain. Under the FSVP, American importers must conduct risk-based evaluations of their foreign suppliers to confirm that the food they are importing complies with US safety regulations. In order to manufacture safe food, importers must make sure that their overseas suppliers have put in place sufficient preventative controls under the FSVP. This include assessing the foreign supplier's procedures for food safety, checking the supplier, and, if required, taking corrective action. By strengthening control of imported foods and preventing the introduction of potentially dangerous items into the American market, the FSVP aims to contribute to a more comprehensive and internationally recognized food safety system. 6. The ABC news video shows examples of foodborne illness. Have you or someone you know ever contracted a foodborne illness? If yes and you are willing to discuss it, did it require medical attention (i.e., seeing a physician)? Was it possible to carry out the same daily routine? Was work or school affected? What remedies were taken? If no, what example from the video disturbed you most and why? (1.5 points) My cousin has had Salmonellosis which is caused by the Salmonella bacteria. She had diarrhea, cramping in her abdomen, was vomiting and had a terrible migraine. She did seem physician help because she did not know what was going on at first, but after one trip to the emergency room she did not seek anymore physician help. It was very hard for her to do her daily routines, like she is a gym rat, so it was very hard for her to go do her normal gym activities because she was very weak. She did have to take a couple days off of work to recover, although with some rest, hydration, she took Pepto bismo for the stomachache and some anti-bacterial meds. In about a week she was good as new. 7. Below is a summary of the USDA’s simplified rules for consumers to prevent foodborne illness: www.foodsafety.gov
. Describe an example that you recently encountered with food holding, storage or preparation in which one or more of these rules was either adhered to or not followed. (1.0 point) An example with my recent encounter with food handling and me following the rules of the USDA would be thanksgiving when I as cooking the chicken for our meal. Here is how I followed each rule. CLEAN: Before starting, I wash my hands thoroughly with soap and warm water. I clean the cutting board, knife, and all utensils that will be used in the preparation. COOK: I ensure the chicken is cooked to the recommended internal temperature, using a food thermometer to verify doneness. The cooked chicken is kept hot until it's time to serve, reducing the risk of bacterial growth. CHILL: Any perishable ingredients are promptly refrigerated if not in use during preparation. Leftovers are quickly cooled and stored in the refrigerator within two hours of cooking. SEPARATE: I take care to avoid cross-contamination by using separate cutting boards for raw chicken and vegetables.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Hands and utensils are washed thoroughly after handling raw chicken. 4 Basic Steps for Preventing Foodborne Illness •
CLEAN: When preparing food, always keep hands, preparation surfaces, and serving containers and utensils clean. •
COOK: Food should be cooked thoroughly and kept hot until it is ready to serve, and leftovers should be reheated before serving. •
CHILL: Perishable foods should be refrigerated below 40 degrees Fahrenheit
or frozen as until served, and leftovers must be refrigerated or frozen within two hours
of purchase or cooking
.
•
SEPARATE: Avoid cross-contamination. Do not let raw meat or poultry or their juices come into contact with other foods. NOTE: The Danger Zone (temperature range in which microorganisms thrive) is 40-140
degrees Fahrenheit