Food Quality and Safety

Food/drug producers deliberately added inferior or cheaper materials to food to increase quantity or imporove food appearance.

Melamine in milk, flour, corn meal.

Many foods and drugs were intentionally mislabeled. Cough medicines, wine, contained high amounts of narcotics and unspecified ingreadiants

• Required:
• Proper Labeling of OTC drugs
• Proper Labeling
• Inspectations for meatpakcing and food production facilities
• Wanted to curb growing number of opiate addicts
• Established the FDA

• Sulfanilamide discovere in 1935 and on the market by Sept 1937
• By Oct. several already dead. Over 100 died in all
• Prompted the Food, Drug, and Cosmetic Act, 1938

• Required certification of food color additives
• generated a list of Generally Regarded As Safe (GRAS)
• Addressed issues of cosmetics
• Testing of drugs prior to marketing

• To the Food, Drug, and Cosmetic Act
• Manufacture of any proposed food additive or new food chemical had to satisfy the FDA that product was safe before approved for use
• Prohibited the use in food of any ingredient shown to cause cancer in animals or humans

• November 9, 1959
• Cranberries grown in Oregon and Washington are found to be contaminated with 100 ppm of an herbicide
• Industry blames the Delaney Clause

• Gutted the Delaney Cuase
• Excluded pesticide residues in processed foods from regulation as food additives. Replaced with "neglible risk" standards
• Standards aimed at elimnating detectable toxins from foods shredded

• Ingredients that serve no useful purpose: pesticide residues, rat hairs , and feces, steroid hormones
• Presumed to be harmless unless proven otherwise
• FDA has established the Defect Action Levels which specify the maximum limit of contamination

• Substances intentionally added to food to modify its taste, color, texture, nutritive value, appeareance, and resistance to deerioration
• Some additives are beneficial to health
• Vitamin D to milk to prevent Rickets
• Iodine to table salt to prevent goiter
• Niacin to bread to prevent pellegra

• Until 2011 FDA was not authorized to:
• Require recalls of cosmetics
• require recalls of drugs. They can issue warnings and recommend recalls
• Require recall of tainted or dangerous food. They can investigate and determine source of contamination or other problem, but lack authority to force company to recall food

• Jan 4, 2011
• Food facilities must keep wirtten lgos of problems
• FDA gains ability to hold companies accountable for preventing contamination
• Gives FDA the authority to issue mandatory recalls

• Less than 1% of the six million food shipments arriving in the US are inspected
• USDA covers meat, milk and poultry
• FDA covers everything else

Any illness resulting from the consumption of contaminated food

The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

• FDA: 80 million cases per year
• CDC: 76 million

• Incrasing global food supply
• Emerging pathogens. Overuse of Antibiotics
• Improper food preparation

• Ave Cost per Outbreak- $500,000
• Total estimated cost of foodborne ilness annually: 152 billion

• 63%- Inadequate cooling and cold holding temps
• 29%- Prepearing food ahead of planned service

Resutl fo consumption of live bacteria or virus; organism continue to multiply

Cosumption of food containg toxin created by bacterial growth in food

organism within the body produces a toxin

• salmonellosis
• fecal streptococcal GI illness
• Yersiniosis

• Symptoms: GI distress with possible fever and chills
• Usual onset within 1-24 hours of eating
• Typically associated with poultry, meat, or eggs
• Largest outbreak was in 1985 from milk

• Most common form of bacterial food poisoing in the US
• Undercooked turkey or chicken as it is always present on poultry carcasses
• Under the right conditions one bacterium could become several millions in 8 hours and thousands of millions in 12 hours

• one of the most dangerous
• 25,000 US cases with 50-100 deaths annually
• The infective dose is really low- as little as 50 organisms
• In 2-7% of victims it can lead to hemolytic uremic syndrome; destruction of RBC's leading to kiney failure and possible death
• Used to be associated with undercoked meats, but recently in vegetables, juices, and on fruit

• Paralytic Shellfish Poisoning
• •can be lethal
• •Dinoflagellates creat 'red tide'
• Poison Tropical fish
• •Ciguatera poisoning
• Scombroid poisoning

• regulates processing, manufacturing, interstate sales of foods. Monitor food quality during processing, retailing, and food service.
• Ensures sanitary, safe food
• Works closely with CDC
• Issues Food recalls

• Outbreak investigation
• National surveillance system
• Food Net, EHS-net, Healthy People programs
• In Oregon, they collaborate with the Department of Human Services, Food Proteciton Prgorams

• Regulatory and inspection responsibility for domestic and international meat, poultry, and egg products. Issue publich health alerts
• Grades food
• Inspects retail establishments that have food service operations

Registration of pesticides and establishment of pesticed tolerances in foods

• Process developed in the 1960's by pillsbury company- foods for the space programs
• Process identified potential problems with food safety in advance in advance and set up methods to control each possible hazard. Kept records tomake sure controls worked.
• Focus is on foods and operations most likely to transmit disease

• 1. Identify potentially hazardous foods
• 2. Observce foods througout entire process in order to identify critical points
• 3. Establish contorl procedures and monitor critical limits to guarantee safe food handling
• 4. Establish a monitoring system
• 5. Establish the corrective action
• 6. Record-Keeping
• 7. Verification procdures