Abstract
“Food is our common ground, a universal experience,” says James Beard. However, we must keep it safe! Food safety is an important issue today as there are many demands on the food production system and a variety of food handlers serving numerous individuals who are immunocompromised.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
(2000) Dietitians face the challenge of food allergies. J Am Diet Assoc 100:13
(2000) Eye on Washington. Food Eng 72:16
(2012) All-natural sanitizers and preservatives. Food Prod Des 2012:54
Crawford LM, DVM (2000) Food irradiation’s advantages will not escape public attention. Food Technol 52(1):55
HACCP Principles & Application Guidelines (1997) Adopted August 14, 1997. Page Last Updated: 03/15/2013
Food and Drug Administration. Department of Health and Human Services. Public Health Service
Higgins KT (2000) Food safety is being redefined to include allergen-free as well as pathogen-free. Food Eng 72(6):75–82
Higgins KT (2003) E-beam comes to the heartland. Food Eng 75(10):89–96
Higgins KT (2006) Beam me through, Scotty. Food Eng 78(1):107–112.0
Hussain SA (2000) ConAgra refrigerated prepared foods, technical services. Surak JG, Clemson University, Cawley JL, Northwest Analytical. Butterball integrates SPC with HACCP. Food Eng 72(10):82
Katz F (2000) Research priorities move toward healthy and safe. Food Technol 54(12):42–46
Kuntz LA (2012) Keeping food safety in the mix. Food Prod Des: 2–13
Morris CE (2002) Best practices for allergen control. Food Eng 74(3):33–35
National Advisory Committee for Microbiological Criteria for Foods (NACMCF). HACCP principles for food production. USDA—FSIS Information Office, Washington, DC
Pierson MD, Corlett DA (eds) (1992) HACCP principles and applications. Chapman & Hall, New York (reprint 2012)
Stier RF (2006) Why can’t scientists communicate science? Food Eng 78(3):25
Van Milligen D (2001) Sanitation 101. Food Eng 73(1):55–60
Addendum
CDC Table B 1-4 Guidelines for confirmation of foodborne-disease outbreaks. http://www.cdc.gov/mmwr/preview/mmwrhtml/ss4901a3.htm
Cody MM (2002) Food safety for professionals. The American Dietetic Association, Chicago, IL
Partnership for Food Safety Education—Fight BAC!® (http://www.fightbac.org)
Puckett RP, Norton LC (2003) Disaster and emergency preparedness in foodservice operations. The American Dietetic Association, Chicago, IL
University of Texas Health Science Center San Antonio (UTHSCSA)
Bibliography
CDC Surveillance for Foodborne Disease Outbreaks—United States (2009–2010)
Center for Science in the Public Interest (CSPI)
Centers for Disease Control and Prevention (CDC)
Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food Proposed Rule. (http://www.gpo.gov/fdsys/pkg/FR-2013-01-16/html/2013-00125.htm)
FDA, USDA, National Oceanic and Atmospheric Administration (NOAA) Statements on Food Safety
FDA Center for Food Safety and Applied Nutrition
Food Safety and Inspection Service (FSIS)
Food Seminars International
Grocery Manufacturers Assoc. http://www.gmaonline.org
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6203a1.htm?s_cid=mm62031_w\
Institute of Food Technologists’ Expert Panel on Food Safety and Nutrition. Scientific Status Summary, Foodborne illness: Role of home food handling practices
LaVella B, Bostik JL (1994) HACCP for food service. LaVella Food Specialists, St. Louis, MO
Medeiros LC, Kendall P, Hillers V, Chen G, DiMascola S (2001) Identification and classification of consumer food-handling behaviors for food safety education. J Am Diet Assoc 101(1326–1332):1337–1339
Model Food Code
National Restaurant Association (1992) The Educational Foundation. Applied Foodservice Sanitation, 4th edn. Wiley, New York
Texas A&M University—Center for Food Safety. College Station, TX
University of Idaho—http://www.webpages.uidaho.edu/foodtox/
USDA ChooseMyPlate.gov
USDA Food Safety Research Information Office (FSRIO)
Watson DH (1993) Safety of chemicals in food: chemical contaminants. Ellis Horwood, New York
Associations and Organizations
American Public Health Association (APHA). Washington, DC
Association of Food and Drug Officials (AFDO). York, PA
Cooperative Extension Service (CES), throughout the United States
Council for Agriculture Science and Technology (CAST). Ames, IA
Food Marketing Institute (FMI). Washington, DC
Gannett News
Institute of Food Technologists (IFT). Chicago, IL
International Association of Milk, Food, and Environmental Sanitarians (IAMFES). Des Moines, IA
International Council of Hotel, and Restaurant Industry Educators (CHRIE). Washington, DC
International Foodservice Distributors Association (IFDA). Mclean, VA
International Food Manufacturers Association (IFMA). Chicago, IL
National Center for Nutrition and Dietetics (NCND)
National Environmental Health Association (NEHA). Denver, CO
National Sanitation Foundation (NSF) International. Ann Arbor, MI
The Academy of Nutrition and Dietetics National Center for Nutrition and Dietetics (NCND). Chicago, IL
The Educational Foundation of the National Restaurant Association. Chicago, IL
United States Environmental Protection Agency, (EPA), Washington, DC
University of Texas Health Science Center San Antonio (UTHSCSA). San Antonio, TX
Author information
Authors and Affiliations
Glossary
- Biological hazard
-
Microbiological hazard from bacteria, viruses, fungi, and parasites.
- Chemical hazard
-
Toxic levels of a specific chemical that may occur by accident, use of toxic level additives, or toxic metals.
- Contaminated
-
Presence of harmful substances.
- Cross-contamination
-
Transfer of harmful microorganisms from one food to another by way of another food, hands, equipment, or utensils.
- Emerging pathogens
-
Pathogens whose incidence has increased within the last few years or which threaten to increase in the near future.
- Foodborne illness
-
Disease carried to people by food.
- Fungi
-
Microorganisms that include mold and yeast.
- HACCP
-
Hazard Analysis and Critical Control Point system of food safety.
- Infection
-
Illness that results from ingesting living, pathogenic bacteria such as Salmonella, Listeria, or Shigella.
- Intoxication
-
Illness that results from ingesting a preformed toxin such as that produced by Staphylococcus aureus, Clostridium botulinum, or Bacillus cereus.
- Pathogenic
-
Disease-causing agent.
- Physical hazard
-
Foreign object found in food; may be due to harvesting or manufacturing; may be intrinsic to the food (bone, shell, pit).
- Potentially hazardous food
-
Natural or synthetic food in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of C. botulinum or, in shell eggs, the growth of S. enteritidis.
- Spoiled
-
Damage to the eating quality.
- Spore
-
Thick-walled formation in a bacterium that is resistant to heat, cold, and chemicals; it remains in food after the vegetative cells are destroyed and is capable of becoming vegetative cell.
- Temperature danger zone (TDZ)
-
Temperature range within which most bacteria grow and reproduce 40–140 °F (4–60 °C).
- Toxin
-
Poison produced by a microorganism while it is alive; may remain in food and cause illness after the bacteria is killed.
- Toxin-mediated infection
-
Infection/intoxication illness that results from ingestion of living, infection-causing bacteria that also produce a toxin in the intestine, such as C. perfringens or E. coli 0157:H7.
Rights and permissions
Copyright information
© 2014 Springer Science+Business Media New York
About this chapter
Cite this chapter
Vaclavik, V.A., Christian, E.W. (2014). Food Safety
.
In: Essentials of Food Science. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9138-5_19
Download citation
DOI: https://doi.org/10.1007/978-1-4614-9138-5_19
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4614-9137-8
Online ISBN: 978-1-4614-9138-5
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)