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Adulterants
Food/drug producers deliberately added inferior or cheaper materials to food to increase quantity or imporove food appearance.
Melamine in milk, flour, corn meal.
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Mislableing
Many foods and drugs were intentionally mislabeled. Cough medicines, wine, contained high amounts of narcotics and unspecified ingreadiants
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Pure Food and Drug Act, 1906
- 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
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Elixir Sulfanilamide Disaster, 1937
- 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
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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
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Delaney Amentment
- 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
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Black Monday
- 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
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Food Quality Protection Act-1996
- 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
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Food Contaminants
- 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
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Food Additives
- 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
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Regulatory Authority
- 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
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FDA Food Safety and Modernization Act
- 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
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Global Supermarket
- 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
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Foodborne Illness
Any illness resulting from the consumption of contaminated food
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Foodborne Outbreak
The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food
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Estimates of Foodborne Illness
- FDA: 80 million cases per year
- CDC: 76 million
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Forces Contributing to Foodborne Disease Problems
- Incrasing global food supply
- Emerging pathogens. Overuse of Antibiotics
- Improper food preparation
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Foodborne Illness Cost Estimates
- Ave Cost per Outbreak- $500,000
- Total estimated cost of foodborne ilness annually: 152 billion
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Factors of Foodborne Disease outbreaks
- 63%- Inadequate cooling and cold holding temps
- 29%- Prepearing food ahead of planned service
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Foodborne Infections
Resutl fo consumption of live bacteria or virus; organism continue to multiply
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Foodborne Intoxication (Poisoning)
Cosumption of food containg toxin created by bacterial growth in food
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Toxin-mediated infection
organism within the body produces a toxin
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Bacterial Foodborne Infections
- salmonellosis
- fecal streptococcal GI illness
- Yersiniosis
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Infections
- 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
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Campylobacter jejuni
- 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
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E. Coli 0157:H7
- 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
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Poisnous Animals
- Paralytic Shellfish Poisoning
- •can be lethal
- •Dinoflagellates creat 'red tide'
- Poison Tropical fish
- •Ciguatera poisoning
- Scombroid poisoning
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Food and Drug Administration (FDA):
- 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
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CDC
- 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
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US Department of Agriculture (USDA)
- 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
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EPA
Registration of pesticides and establishment of pesticed tolerances in foods
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Hazard Analysis Critical Control Point Concept (HACCP)
- 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
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HAACCP Steps
- 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
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