This document summarizes key points from a chapter about food safety, technology, and the new food movement. It covers 10 learning outcomes, including causes of foodborne illness, strategies for prevention, food production risks, food additives, genetic modification, food residues, organic foods, and issues of sustainability, diversity and equity in the food system. Microbes like bacteria, viruses and parasites are common causes of foodborne illness. Prevention strategies include proper food handling, cooking, storage and hygiene. New technologies also aim to improve food safety and preservation.

1. Chapter 12 Lecture
Chapter 12:
Food Safety,
Technology,
and the New Food
Movement
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2. Learning Outcomes
1. Summarize the two main reasons that
foodborne illness is a critical concern in the
United States.
2. Identify the types of microorganisms most
commonly involved in foodborne illness.
3. Describe strategies for preventing foodborne
illness at home, while eating out, and when
traveling to other countries.
4. Compare and contrast the different methods
manufacturers use to preserve foods.
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3. Learning Outcomes
5. Debate the safety of food additives, including
the role of the GRAS list.
6. Describe the process of genetic modification
and discuss the potential risks and benefits
associated with genetically modified organisms.
7. Describe the process by which persistent
organic pollutants accumulate in foods.
8. Discuss the regulation, labeling, benefits, and
limitations of organic foods.
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4. Learning Outcomes
9. Explain how corporate agricultural practices
have threatened sustainability and reduced
food diversity, and identify several initiatives
embraced by the food movement to reverse
these trends.
10.Discuss two issues of food equity: food
insecurity and unfair trade practices.
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5. Why Is Foodborne Illness a Concern?
• Foodborne illness: symptoms or illness from
food or water that contains an infectious agent,
poisonous substance, or protein causing an
immune reaction
• 48 million people report foodborne illness
each year.
• Many more cases go unreported.
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6. Why Is Foodborne Illness a Concern?
• Foodborne illnesses affect millions of Americans
every year.
• Those most at risk include:
• developing fetuses; infants; young children
the elderly
• people with immunity-related conditions or
diseases
• people using certain medications
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7. Why Is Foodborne Illness a Concern?
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8. Why Is Foodborne Illness a Concern?
1. How might the new food regulations impact the
health of the consumer?
2. Why do you think food was not previously
tested prior to leaving fields?
3. If foods are tested prior to the food being
shipped, packaged, or processed after leaving
fields and farms, what will be the economic
impact?
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9. Why Is Foodborne Illness a Concern?
• Food production is increasingly complex.
• Contamination can occur at any point
between farm and table.
• Federal oversight of food production has
decreased in recent decades.
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10. Food Production Risks
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11. Food Production Risks
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12. What Causes Foodborne Illness?
• Food infections: illness resulting from eating
food contaminated with living organisms
• Food intoxications: illness resulting from eating
food in which microbes have secreted toxins
(poisons)
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13. What Causes Foodborne Illness?
• Viruses: their survival is dependent upon their
ability to infect living cells.
• Norovirus infects up to 21 million Americans
annually.
• Hepatitis A (HAV) transmitted person-to-
person or via contaminated food and water,
similar to norovirus.
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14. What Causes Foodborne Illness?
• Bacteria are the most common microbes
causing foodborne illnesses.
• Among many disease-causing bacteria, the one
responsible for the most illnesses,
hospitalization, and deaths is salmonella.
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15. What Causes Foodborne Illness?
• Other microbes causing illness include:
• Parasites
• helminths or worms, such as tapeworms, flukes,
and roundworms
• protozoa, microorganisms which cause
waterborne illness
• Fungi
• mold, a type of fungus, causes food spoilage
• Prions
• proteinaceous infectious particles, which cause
mad cow disease
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16. Tapeworm
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17. What Causes Foodborne Illness?
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18. What Causes Foodborne Illness?
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19. What Causes Foodborne Illness?
• Some microbes cause illness by secreting
poisons called toxins.
• Clostridium botulinum produces botulism
toxin, which blocks nerve transmissions to
muscle cells.
• Mycotoxins are secreted by fungi.
• Toxic Algae is found in seafood.
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20. What Causes Foodborne Illness?
• Some toxins develop naturally.
• Potatoes stored in the light can turn green
just under the skin.
• Solanine is a toxin that is produced at the
same time as this greening process.
• The green area should be cut away since
solanine is not destroyed by cooking the
potato.
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21. What Causes Foodborne Illness?
• Four factors that can influence the growth of
food microbes are:
• temperature
• humidity
• acidity
• oxygen content
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22. Danger Zone Temperature Range
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23. Preventing Foodborne Illness
• When preparing foods at home, be sure to:
• wash hands and kitchen surfaces often
• separate foods to prevent cross-
contamination
• chill foods to prevent microbes from growing
• cook foods to their proper temperature
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24. Preventing Foodborne Illness
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25. Preventing Foodborne Illness
• Foods should be cooked thoroughly to kill
microbes.
• Leftovers should be stored in the refrigerator for
a limited period of time.
• Food should be thawed slowly in the refrigerator.
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26. Refrigeration Guidelines
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27. Preventing Foodborne Illness
• Thoroughly cooking food destroys microbes, but
toxins may remain in the food.
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28. Food Contamination Chain
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29. Preventing Food Spoilage
• Spoilage can be prevented by many natural
techniques, such as:
• salting
• sugaring
• drying
• smoking
• cooling
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30. Preventing Food Spoilage
• More modern preservation techniques include:
• industrial canning
• pasteurization
• aseptic packaging
• modified atmosphere packaging
• irradiation
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31. Food Additives
• Food additives are not foods in themselves but
are substances added to foods.
• May be natural or synthetic chemicals
• Can be used for adding flavor, color, or
nutrients to foods
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32. Food Additives
• Vitamins and minerals
• Vitamin E, ascorbic acid (vitamin C), vitamin
D, iodine, calcium
• Preservatives
• Sulfites: some people are sensitive
• Nitrites: can be converted to nitrosamines,
additional antioxidants are added
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33. Food Additives
• Flavorings
• Flavoring agents such as essential oils or
spices are used to replace flavor lost during
processing.
• Flavor enhancers (such as MSG) have no
flavor of their own but accentuate the natural
flavor of foods.
• Colorings
• Beet juice (red), beta carotene (yellow), and
caramel (brown) are natural coloring agents.
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34. Food Additives
• Other food additives include:
• texturizers, stabilizers, thickening agents,
or emulsifiers that change the consistency of
processed foods
• humectants or desiccants that maintain the
proper moisture levels
• Are food additives safe?
• (GRAS) Generally Recognized as Safe
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35. Food Additives
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36. Genetic Modification
• Genetic modification, also called genetic
engineering, involves altering the genetic
material (DNA) of an organism to achieve
specific desired results, such as higher meat
quality with greater resistance to heat and
humidity through selective breeding.
• In plants, this can involve recombinant DNA
technology, which produces plants and other
organisms with modified DNA for more desirable
traits.
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37. Recombinant DNA Technology
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38. Residues on Foods
• Various chemicals can persist and even
accumulate in foods.
• These residues can include:
• persistent organic pollutants (POPs)
• pesticides
• growth hormones
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39. Persistent Organic Pollutants
• Persistent organic pollutants (POPs)
• Chemicals released into the atmosphere from
industry, agriculture, automobiles, and waste
disposal
• Found in virtually all categories of food
• Examples include mercury, lead, PCBs, and
dioxins.
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40. Bioaccumulation of POPs in Seafood
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41. Pesticides
• Pesticides are used to help protect against crop
losses, reduce the incidence of disease, and
increase crop yields.
• Most common are insecticides, herbicides,
and fungicides
• Can be natural or synthetic
• Can remain as a toxin on foods
• Regulated by the EPA
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42. Growth Hormones
• Recombinant bovine growth hormone (rBGH)
is a genetically engineered growth hormone
given to cows.
• Increases muscle mass; decreases fat
• Increases milk production
• Causes mastitis in cows, resulting in
increased antibiotic use in the cows
• Risks to humans are still being studied.
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43. Organic Foods
1. Many Americans may be confused about the
nutritional value of organic foods and the
benefits of eating organic. How can we get the
word out about the nutritional value of organic
and conventional foods?
2. What is the justification for the higher cost of
organic foods? Describe reasons you think
organic food is or is not worth the higher price
tag.
3. Describe the benefits to eating organic foods.
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44. Organic Foods
• Organic foods are grown without the use of
synthetic pesticides.
• Standards for organic production are
regulated by the USDA.
• Benefits of organic foods are still being
determined.
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45. Organic Foods
• 100% organic: contain only organically produced
ingredients, excluding water and salt
• Organic: contain 95% organically produced
ingredients
• Made with organic ingredients: contains more
than 70% organically produced ingredients
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46. Organic Foods
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47. Dirty Dozen/Clean Fifteen
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48. Rising Food Movement
• Sustainability
• Diversity
• Food equity
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49. Sustainability
• Sustainability is the ability to meet or satisfy
basic needs now and in the future without
undermining the natural resource base.
• Green revolution is the increase in global
productivity between 1994–2000.
• Sustainable agriculture refers to techniques
that preserve the environment.
• Crop rotation is an example.
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50. Food Diversity & Sustainability
• Food Diversity is the variety of different species
of food crops available.
• Initiatives that promote sustainability and
diversity
• Family farms
• (CSA) Community supported agriculture
• Farmers' markets
• School gardens
• Entrepreneurship
• Corporate involvement
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51. Food Equity
• Food equity: fair distribution of the world's
resources
• Food insecurity: inability to obtain sufficient
food on a daily basis
• Experienced by 14.5% of Americans
• More likely to live in food deserts
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52. Food Insecurity
• Increasing Access to Foods
• Examples include WIC, SNAP, School Lunch
Program, Peace Corps and World Bank
• Fair Trade
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53. Food Insecurity
1. In what ways can pay-as-you-can restaurants have a
wider impact on impoverished people?
2. In what ways do pay-as-you-can programs help to
inspire volunteerism and giving back?
3. What are the benefits and challenges to pay-as-you-
can restaurants? How would you discuss the pay-as-
you-can idea with a restaurant franchise with the hopes
of inspiring them to consider this method of payment?
4. The video gives several examples of pay-as-you-can
restaurants across the country. How have pay-as-you-
can restaurants been successful and prosperous?
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