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HNSC 1200 unit 3

Terms in this set (78)

Health Canada has responsibility for
Food safety policy
Standards setting
Risk assessment
Analytical testing research audit
Canadian Food Inspection Agency (CFIA)
-created in April of 1997
-reports to the Minister of Agriculture and Agri-Food. -provides all inspection services related to: food safety, economic fraud, trade related requirements, plants and animal health programs. -enforces the standards and policies set by Health Canada related to foods sold in Canada. -they enforce standards from the point where the food is grown, through to the point that it ends up on your kitchen table.
-responsible for:
*Controlling animal diseases and pests
*Inspecting foods
*Preventing fraud
*Regulate seeds, feed and fertilizers
*Diagnosing problems
*Enforcing safety standards
Controlling animal diseases and pests
-Stop diseases and pests from entering Canada
-Control or eradicate diseases if they do occur
-Inspect farmers' fields and imported plants
-Able to quarantine animals
This helps to reduce the risk of invasive alien species (IAS)
invasive alien species (IAS)
animals, plants and micro-organisms that can cause damage to Canada's natural ecosystem when they are introduced to a new area, or in a different distribution.
Inspecting foods
-Register and inspect all food processing plants.
-Monitor imported foods to ensure they meet Canadian requirements.
-Coordinate the food recall program for foods recalled due to food safety risk or undeclared ingredients.
-Test foods for chemical residues
Preventing fraud
-Enforce labelling laws.
-Check quantities, verify composition, and grade.
Regulate seeds, feed and fertilizers
-Protects Canadians from unfair production practices.
Diagnosing problems
-Identify problems in food products.
-Develop rapid methods for detecting food pathogens.
Enforcing safety standards
-Work with provincial and municipal inspectors.
-Respond to security threats to Canada's food supply, agricultural resources and forests.
Safe Foods for Canadians Act,
-came into force in 2015
-makes food as safe as possible for Canadian families;
-protects consumers by targeting unsafe practices;
-implements tougher penalties for activities that put health and safety at risk;
-provides better control over imports;
-institutes a more consistent inspection regime across all food commodities
-strengthens food traceability."
Food borne illness:
-An illness transmitted to humans through food or water.
-approximately 4 million cases of food borne illness in Canada ( underestimated for every case that is reported, hundreds of cases go unreported.)
- estimated that only 3% of cases occur in food processing. So it is important to pay attention to proper food handling techniques at home
-Symptoms:
Headache
Nausea
Vomiting
Diarrhea
Dehydration
Abdominal pain
Fatigue
Fever
-often be mistaken for a viral illness, like a 24-hour flu.
-elderly, young infants and pregnant women have a greater risk of developing food borne illness
-three types of hazards
Biological: e.g., bacteria, mold, viruses, parasites and toxins
Chemical: both naturally occurring (e.g., plant toxins) and added (e.g., antibiotics)
Physical: foreign matter, e.g., glass, plastic.
-can be caused be infection or intoxication
Infection
-multiplies and infects tissues in the body
-bacteria multiply and infect tissues (e.g. the intestinal tract causing damage to the epithelial cell lining)
-imbalance of osmotic pressure occurs, resulting in diarrhea
-damaged cells in intestinal tract signal the brain to trigger vomiting
-fever occurs
-onset of symptoms takes 12 hours to 2 days on average
e.g., Salmonella, Shigella
Intoxication
-produce toxins as they multiply which cause harm to tissues
-bacteria that produce toxins in the food or in the body as they multiply
-toxins grow if food is not stored properly
-these toxins can cause damage to the cells that line the intestinal tract, and can travel to the kidneys and cause damage there
-onset of symptoms takes a few hours; very fast
e.g., Staphylococcus aureus, Clostridium botulinum
What do microorganisms need to grow?
1. Food
2. Acid (~4.6-7.0 pH)
3. Temperature 4°C (40°F) - 64°C (140°F) is called the "danger zone"
4. Time (more than 2 hours)
5. Oxygen (however some microorganisms are anaerobic, so do not need oxygen)
6. Moisture
We can control microbial growth by
-decreasing pH
-keeping foods refrigerated at 4°C (40°F) or lower, or heated above 64°C (140°F)
-not leaving food out at room temperature for more than 2 hours
-wrapping food tightly to avoid contact with oxygen
-drying foods
Salmonella
- leading cause of food borne illness in North America; -4 million cases annually
- can be found in the environment (water, soil, insects), in animal feed and in the intestines of animals (especially poultry)
-come in contact with:
Meat - raw or undercooked, especially poultry
Eggs - raw and undercooked and their products (e.g., homemade Caesar salad dressing, raw cookie dough).
Unpasteurized (raw) milk and milk products such as milk cheeses (e.g., some soft cheese like feta can contain raw milk)
Sprouts (uncooked seed and bean sprouts)
Unwashed raw fruits and vegetables and their products (e.g., unpasteurized juice or cider)
Human feces can also be a source. Once a person is infected with Salmonella, it is shed their feces.
-Contaminated foods typically do not look, smell or taste any different. Thorough cooking of foods kills, as does a disinfectant cleaner or sanitizer (e.g., bleach) used on countertops, cutting boards, knives, etc.
- takes about 1-3 days before symptoms are seen . Typical symptoms include nausea, headache, diarrhea, abdominal pain, chills, fever, vomiting and dehydration, and it can be fatal in infants, elderly and those with a compromised immune system.
-typical duration of symptoms is 1-4 days, can last up to 7 days, with most people recovering without treatment.
-Long term complications can include severe arthritic symptoms.
-Prevention: cook eggs and poultry thoroughly, pasteurize milk, irradiate chicken, proper hand washing, appropriate kitchen clean up, avoid cross contamination.
Staphylococcus aureus
- common bacterium present in the nasal passages, throats and on the hair and skin of 30-40% of healthy people and animals. also found in the air, dust, sewage, water, milk, food or on food equipment
-can cause boils, pimples, other skin infections and toxic shock syndrome.
-Food handlers are usually the main source of food contamination in food poisoning outbreaks.
-Contamination comes from people preparing food while they have colds / sore throats (sneezing or coughing near food), eye infections, or infected skin cuts
- Foods at highest risk of contamination are those that are made by hand and require no cooking.
-People can pass on, however people sick with the toxin are not able to pass on the toxin to others.
-has the ability to make seven different toxins, toxin produced by the bacteria that actually causes illness.
-multiply rapidly at room temperature to produce toxins that are resistant to heat and cannot be destroyed by cooking. can be killed by very high heat (121°C in moist heat for at least 15mins, dry heat - 160-170°C for at least 1 hour). also by a sanitizing agent. will not be killed by boiling a food.
-Foods frequently contaminated include meats, poultry, egg products, salads/sandwich fillings with mayonnaise (e.g., egg, tuna, chicken, potato, and macaroni), bakery products such as cream-filled pastries, cream pies, and chocolate éclairs, and milk / milk products.
-takes about 30 minutes to eight hours before symptoms are seen.
-Typical symptoms include nausea, vomiting, diarrhea, abdominal pain, and dehydration. more severe cases, headache, muscle cramping, and temporary changes in blood pressure and pulse rate may occur. Although it is rarely fatal, it could be fatal in infants, elderly and those with a compromised immune system.
-typical duration of symptoms is usually 24 - 48 hours, however they can last up to 3 days, with most people recovering without treatment.
-Prevention: not allowing infected persons to prepare food, thorough heating and cooling of food, proper hand washing, appropriate kitchen clean up, avoid cross contamination.
Escherichia coli O157:H7
-relatively new strain of E. coli commonly found in cattle (especially dairy cattle). lives in the large intestine of animals (e.g., cows, pigs, dogs, cats, etc.) and can also live in the intestinal tract of humans.
-often referred to as "hamburger disease" because of its strong connection with beef. It can also be found in food or water that has come in contact with fecal matter
-Foods that commonly cause include raw or undercooked meat and raw (unpasteurized) milk (may contain bits of fecal debris from the udder of the cow), Unpasteurized fruit juices
- a surface contaminant, meaning that it is only found on the surface of the food product and does not penetrate into the centre.
-12 - 18 hours before symptoms are seen, however it can take up to 8 days in some cases.
-Typical symptoms include nausea, vomiting, watery and bloody diarrhea, abdominal pain, and dehydration. more severe cases, headache, muscle cramping, and temporary changes in blood pressure and pulse rate may occur. - rarely fatal, it could be in infants, elderly and those with a compromised immune system.
-typical duration of symptoms is usually 2 - 9 days, with most people recovering without treatment. 2-7% of cases lead to a condition called hemolytic uremic syndrome, acute kidney failure, resulting in a need for dialysis and in some cases, blood transfusions in ICU.
-Prevention: cook meat thoroughly, especially ground meat, pasteurize milk and fruit juices, avoid cross contamination, e.g., do not use platters that held raw meat for cooked food, proper hand washing, and appropriate kitchen clean up.
Clostridium botulinum
-very potent. 1 tsp could wipe out the population of New York City.
-anaerobic bacteria found widely distributed in nature; soil, water, on plants, in intestinal tract of animals and fish. It produces the most powerful toxin which blocks nerve function called botulism.
-can be found in improperly home canned or commercially canned foods, especially low acid home canned foods (e.g.,vegetables). Because it is an anaerobic bacteria, it is found in things that are tightly sealed with little oxygen
-Products with bulging cans should never be consumed, it is the bacteria growing inside that is producing gas, causing the can to bulge
-Honey can also be a natural source (never feed babies honey)
-12 - 24 hours before symptoms are seen, however it can be as long as 72 hours before symptoms present. Typical symptoms include double vision, inability to swallow, speech difficulty and progressive paralysis, which can result in death. Long term complications can include fatigue and shortness of breath. Treatment is required to prevent death; a person must have an anti-toxin administered.
-Prevention: sterilize canned foods. Home canned foods should be processed using a pressure cooker. Home canned foods should be boiled for 10 minutes prior to consuming to increase safety.
Hazard Analysis Critical Control Point HACCP
initially developed in the USA to ensure safety of foods to be used in the space program. preventive system that significantly reduces production of unsafe food products. food safety protocols involving the manufacturing environment, food handling personnel, equipment and food itself that food processors and manufacturers follow, based on risk assessment and the identification of critical control points. (points that need to be controlled to ensure the safety of the food product.)
designed for 3 reasons:
1. Identify hazards that could occur to foods during their preparation
2. Identify control steps in food production that ensure a safe product
3. Monitor these steps to ensure they are being controlled
HACCP system consists of 7 principles:
1. Conduct a hazard analysis:
2. Determine critical control points (CCPs):
3.Establish critical limits:
4. Establish monitoring procedures
5. Establish corrective actions:
6. Establish verification procedures:
7. Establish record-keeping and documentation procedures
Conduct a hazard analysis
process of identifying the hazards that might affect a particular product in or during processing, and then collecting and evaluating information on the hazards and conditions causing the hazards to determine which are significant to food safety and must be addressed by the HACCP plan.
Determine critical control points (CCPs):
involves identifying where during processing the hazards addressed in the HACCP plan can be prevented, reduced or eliminated. It is a point in the food manufacturing process where a control measure is essential and can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.
Establish critical limits:
clearly defined and measurable criteria that separate a safe product from an unsafe product and must be established for each critical control point.
Establish monitoring procedures:
process of conducting and documenting observations or measurements to determine if a CCP is under control and the critical limit is being met.
Establish corrective actions:
predetermined, written report of actions that are taken when CCP monitoring results indicate that a problem has occurred and there is the potential that unsafe food has been, or will be, produced. These corrective actions help to regain control of the hazard, determine how to expose of the affected product and prevent a reoccurrence of the problem.
Establish verification procedures:
use of various methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the HACCP plan is being followed and control of the CCPs is being maintained.
Establish record-keeping and documentation procedures:
All HACCP plans, including all of the principles listed above, must be documented.
Shopping
-Shop last during outings so food items do not sit in your car.
-In the grocery store, buy perishable items last. Get perishable foods into the refrigerator or freezer as soon as possible.
-On a hot day, pack perishable foods in a cooler or insulated bags with ice packs.
-Don't buy it if you won't use it before expiry date.
-Buy foods in good condition.
Storage
-Store foods promptly.
-Refrigerator temperature not higher than 4°C or 40°F (use a fridge thermometer to determine the temperature of your refrigerator).
-Freezer temperature not higher than -18°C (0°F)
-Freeze meat if you can't use it within a couple of days.
-Prevent raw juices of meat from dripping on other food by storing in the bottom of your refrigerator.
Do not store foods for too long.
Preparation
-Use good quality ingredients
-Use sanitary equipment
-Clean counter tops prior to food preparation. Ensure cutting boards and knives are clean.
-Wash hands with soap and water before preparing food.
-Replace dish cloths, towels and sponges often (they can harbour microorganisms and spread them to other surfaces in your kitchen, so should be changed on a daily basis.)
-Avoid cross contamination.
-Rinse cutting boards with sanitizing solution
-Thaw foods safely:
in the refrigerator (bottom shelf)
in cold water (either under running cold water or in a cold water bath in the sink - water needs to be changed every hour to avoid the temperature rising above 4°C)
- in the microwave (food must be cooked immediately after thawing, as microwaves tend to heat food unevenly)
-Cook high risk foods like ground meat, poultry, fish and eggs thoroughly. Use a meat thermometer to ensure proper temperature is reached.
-Temperature control (keep hot foods hot and cold foods cold).
Danger Zone is 4 - 60*C (most ideal temperatures for bacteria to grow)
- Keep cold foods below 4°C
- Keep hot foods above 60°C
-When using microwave cover food, and rotate or stir food to ensure the product is heated throughout.
Serving
-Use clean dishes.
-Never place cooked food on a surface that has held raw meats, fish or poultry
-Never leave perishable foods out of refrigerator for more than 2 hours (as microorganisms will have had too long to multiply in the food).
Handling of leftovers
-Refrigerate leftovers promptly.
-Follow the 2-hour rule, foods should be stored in the fridge within 2 hours of preparation.
-Store leftovers in small shallow dishes, using several if necessary. When food is put into a large container, it is not able to cool to 40*C quickly enough
-Remove stuffing from poultry and store separately
-Reheat foods adequately (so solid foods should be steaming, and liquids should boil).
-Discard foods past their expiry date or past their safe food storage time.
-Do not consume food that is suspect. Follow the principle of "when in doubt, throw it out".
-For mold growth, discard soft foods with mold (e.g., bread, fruit). -For solid foods (like brick cheese), you need to trim off at least 1 inch off past where any mold has grown, as mold will inject toxins into the food that cannot be seen on the surface.
Bovine Spongiform encephalopathy (BSE): Mad cow disease
- linked nvCJD to the consumption of cattle infected with bovine spongiform encephalopathy (BSE), specifically spinal cord or brain material.
- degenerative disease in cattle that affects their central nervous system.
-Symptoms include convulsions, loss of coordination and behavioural changes. BSE was first seen in cattle in Great Britain in 1985 and was traced to feeding cattle bone meal from dead, diseased sheep suspected to have been suffering from Scrapie
- specified risk materials (SRM) the parts of cattle that are most likely to contain BSE, so these are removed so that they do not end up in the food supply. SRM are:
-the skull, brain, trigeminal ganglia (nerves attached to the brain), eyes, tonsils, spinal cord and dorsal root ganglia (nerves attached to the spinal cord) of cattle aged 30 months or older
-the distal ileum of cattle of all ages
-Scientific research has shown that BSE does not transfer to the muscle meat of cattle so steaks and roasts would not be affected and this meat is considered safe by Health Canada and the World Health Organization.
Transmissible spongiform
a small protein known as a prion (PrP). A prion is an infectious protein particle that does not contain DNA or RNA. The prion can occur in two forms; normal conformer (PrPc, causes no problems in the body), and rogue conformer (PrPsc, causes problems). The PrPsc causes the normal PrPc to change shape, causing destruction of cells as the prion travels through the spinal cord to the brain and causes damage (holes) in the brain.
Food Packaging Materials
Manufacturers must submit data on:
-chemical composition of material
-intended end use
-extractability of chemicals in packaging materials by food
-toxicological data on residues
Bisphenol A (BPA)
-a chemical used in the production of hard, clear plastic called polycarbonate. used in a variety of food containers (e.g., reusable water bottles, infant bottles, food storage containers, outdoor table wear and glasses). also used in the production of epoxy resins, which are used to line the inside of food and beverage cans. Small amounts may leach out into the food or water stored in these containers, however this exposure is of no risk to Canadians, with the exception of newborns and infants, where the level of exposure can reach that seen in animal studies to cause adverse health effects. can have estrogen-like activity in the body and may be an endocrine-disrupting agent. The recommendations that Health Canada gives to parents are:

Do not put boiling or very hot water into polycarbonate baby bottles (as this can cause BPA to leach at a higher rate). Allow boiled water or liquids to cool to lukewarm before placing in the baby bottle.
Allow polycarbonate bottles to cool to room after sterilization / cleaning before adding infant
Polycarbonate plastic fits in the "other plastic" category for recycling, which is classified by the number '7'.
Hepatitis A
-sixth leading cause of foodborne illness in the U.S.
-transmitted by food, usually by fecal-oral route. food has come in contact with fecal contamination due to a food handler or contact with sewage. Shellfish that are found in polluted waters can also be a source (because we eat the intact digestive tract of shellfish (therefore the contaminant - hepatitis A virus).
-4 weeks before symptoms are seen, however it can take anywhere from 15-50 days.
-shed in the feces during the time before symptoms are seen.
-Typical symptoms include extreme malaise, headache, nausea, abdominal discomfort, loss of appetite and may be followed by jaundice
-typical duration of symptoms is usually 2 weeks to 6 months, with those infected recovering without treatment.
-prevention: cook shellfish thoroughly, follow proper sanitation procedures, and most importantly proper hand washing. Food service workers should not work when they are ill. There is also a vaccine to prevent hepatitis A infection.
Norwalk viruses (Noroviruses)
-First recognized in 1968 in Norwalk, Ohio, water was the suspected source.
-Shellfish, water contaminated with sewage and infected food handlers can spread these viruses. -Heating will destroy the virus, so mainly seen in ready to eat foods that do not require heating prior to consumption.
-takes about 1-2 days before symptoms are seen, however symptoms can be seen as quickly as 12 hours
-The virus is shed in the feces during the time before symptoms are seen, and can be found in the stool and vomit during illness and for several days after recovery.
-Typical symptoms include nausea, vomiting, and diarrhea (gastroenteritis), as well as fever, headache and stomach pain.
-duration of symptoms is 1-2 days.
-It is often known as the stomach flu and is highly contagious. These viruses can survive fairly high levels of chlorine (so bleach solutions are not necessarily effective in killing the virus) and can have high survival rates on surfaces, such as door handles, sinks, counters, railings, etc.
-Prevention: cook shellfish thoroughly, follow proper sanitation procedures, and most importantly proper hand washing.
-Outbreaks caused commonly seen in areas where people are in close contact, including hospitals, schools, personal care homes, daycares and cruise ships.
Mycotoxins
-toxins produced by molds growing on foods.
- seen on foods because of their fuzzy growth (bloom). They grow best at room temperature, however need less moisture to grow than bacteria do. Toxin production is stimulated at lower temperatures (-1 to -10°C).
- 300 mycotoxins identified, some of which are carcinogenic (cancer causing).
-Symptoms of mycotoxins range from food borne illness symptoms (e.g., nausea, vomiting), to kidney disorders, liver cancer, bone marrow destruction and gangrenous ergotism, a condition characterized by a burning sensation in the hands and feet. This condition can progress to loss of circulation, and can result in amputation.
-One of the best known mycotoxin is aflatoxin, which is made by the mold Aspergillus flavus. This mold can infect nuts (especially peanuts), flour, wheat and soybeans. Aflatoxin is a potent liver carcinogen.
-Prevention: it is difficult to completely avoid contamination. Therefore, health regulations permit small levels in foods.
Toxin
-a chemical substance that can cause damage to a biological system.
-Plants produce toxic chemicals as a form of natural defence against animals and microbes. Other foods have naturally occurring toxins that are produced by organisms that contaminate the food.
-typically consume a small amount of toxins. Therefore, there is no need to eliminate these foods from our diet, as the small amounts of toxins do not present a serious health hazard.
Solanine
-found in potatoes
-has narcotic-like properties
-lethal levels can be reached when potatoes are diseased, bruised or exposed to sunlight during storage
-levels are controlled through breeding, handling and storage
-cooking does not destroy, present in the green layer that develops under the skin, it can be peeled off making the potato safe to eat
Cyanogens
-compounds that contain cyanide
-during processing or inadequate storage the compounds can be hydrolyzed to release free hydrocyanic acid (HCN) molecules
-HCN is a potent respiratory inhibitor
-found in lima beans, fruit seeds such as apricot and peach seeds, and tubers such as cassava
-long-term consumption can lead to ataxic neuropathy- a group of nervous disorders
Goitrogens
-compounds that inhibit proper utilization of iodine in the body, causing enlargement and atrophy of the thyroid gland (a condition called goiter)
-found in cabbage and cruciferous vegetables (broccoli, cauliflower, brussels sprouts)
Paralytic shellfish poisoning
caused by consuming mussels, clams and oysters that contain a toxin which produces saxitoxins. Symptoms typically develop with 30 minutes of consumption and include tingling and numbness of the fingers and lips, aphasia (incoherent speech) and inability to understand speech, because the saxitoxins bind to nerve cells and prevent the brain from transmitting signals to the muscles. Death as a result of respiratory paralysis can occur within a few hours of the onset of symptoms. The saxitoxins are heat stable, so cooking does not prevent paralytic shellfish poisoning.
Ciguatera
caused by consumption of tropical herbivorous reef fish (e.g., grouper and red snapper), as well as larger fish who prey on these fish. It is heat stable, so cooking the fish does not prevent. Symptoms develop approximately 3-5 hours after consumption and include diarrhea, nausea, vomiting and abdominal pain. Neurological symptoms typically follow, including hot/cold inversion (i.e., think that foods are the opposite temperature than they are) muscle aches, tingling and numbness of the lips, itching, metallic taste, dryness of the mouth, dizziness, chills, sweating, blurred vision, and temporary blindness. These symptoms can reoccur in an individual up to 25 years after the original poisoning.
Neurotoxic shellfish poisoning
caused by consuming of clams and oysters that contain several toxins called brevitoxins. Red tide (sea water appears red) show the presence of these organisms. Symptoms include tingling, muscle aches, vomiting, and diarrhea, which disappear after a couple of days.
Diarrhetic shellfish poisoning
caused by consuming of clams and mussels that contain toxins that resemble brevitoxins (the most common one is okadaic acid). The symptom is diarrhea, which typically presents a few minutes after consumption
Amnesic shellfish poisoning
caused by consuming mussels harvested from the eastern shore of Canada that contain a toxin called domoic acid. Domoic acid is an analog of the glutamic acid. it binds to the glutamate receptors and causes overstimulation and eventual death of brain cells. Symptoms include irreversible short-term memory loss and disorientation, as well as vomiting and diarrhea.
Pesticides
chemicals used to control, prevent or eliminate the growth of insects, and other pests. Include herbicides (which are to control, prevent or eliminate the growth of unwanted plants), insecticides (used to control, prevent or eliminate insects) and fungicides (used to control, prevent or eliminate the growth of mould and fungi).
-regulated under the Pest Control Products Act by Health Canada.
-Before being approved research is done to ensure that it is safe for human health and for the health of the environment, and to prove that it is effective, because residues of the pesticide can remain in or on the food. Acceptable Daily Intake (ADI)determined, as well as acceptable pesticide residue levels regulated by establishing Maximum Residue Limits (MRLs).
-evaluated every 15 years
Acceptable Daily Intake (ADI)
is the maximum amount of the pesticide that could be consumed each day over a person's lifetime without risk for adverse health effects,
Maximum Residue Limits (MRLs).
help to ensure that human consumption of a pesticide stays below the ADI.
Growth hormones
-used to enhance the growth of specific cells and increase food efficacy in animals (meaning that there is more muscle in the animal and less fat, so more to be sold for human consumption).
-permitted for use in Canada and the United States, prohibited in the European Union.
-Scientific evidence however does not show any adverse health effects to humans from consuming animals treated with the approved for us in Canada.
-only permitted in beef cattle in Canada, and there are currently 3 natural hormone promoters and 3 synthetic hormone promoters approved
-injected into the cattle (typically behind the ear), with the exception of one synthetic hormone promoter that can be added to the cattle feed.
-helps to keep beef prices reasonable for consumers. If not used, the cost to produce the same amount of beef would be higher, therefore the cost to purchase beef would be higher as well.
-not permitted to be used for milk cows or chicken in Canada.
Anitibiotics
-used to treat infections that affect animal health.
-assessed to determine their potential to leave drug residues in the meat, milk or eggs produced by the animal before they are approved for us in Canada by Health Canada.
-comprehensive studies are completed to assess the safety of antibiotics and the MRLs before they are approved for use. These studies look at carcinogenicity, mutagenicity, teratogenicity and the effects on the reproductive system.
Environmental contaminants/ pollutants
-include industrial pollutants, toxic metals and contaminants from packaging.
-How harmful a contaminant is depends on how long it persists in the environment or in the human body. Some contaminants do not breakdown and are difficult for our body to metabolize or excrete. These contaminants are concerning because they can build up and accumulate at higher and higher concentrations along the food chain.
Heavy Metals
-Lead: displaces minerals, causing function failure of kidneys, liver, nervous system, bone marrow.
Mercury
-Cadmium: causes slow developing, irreversible damage to the liver and kidneys.
-Selenium
-Arsenic: used as a medication for animals. Can also be found in lower quantities in fish, eggs, milk, rice and drinking water.
Mercury
-A naturally occurring element in soils, rocks, lakes, streams and oceans
-Pulp and paper processing, mining operations, and burning of garbage and fossil fuels can also release into the environment
-High amounts can damage the nervous system of people and animals
-tends to accumulate in the food chain so that predatory species have higher levels= bioaccumulation.
-Fish heavily contaminated with mercury:
Shark
Swordfish
King mackerel
Fresh tuna steak (Albacore)
Tilefish
-Fish/seafood lower in mercury:
Shrimp
Canned light tuna (canned albacore ("white") tuna contains more mercury than light tuna)
Salmon
Pollock
Catfish
Halogens and Organic Halogens
-Chlorine
-Iodine
-Vinyl chloride
-Ethylene dichloride
-Trichloroethylene
-Dioxins
-Polybrominated biphenyl (PBB)
-Polychlorinated biphenyls (PCB's)
PCB's refer to a group of at least 50 widely used compounds containing chlorine that can accumulate in the food chain and cause a variety of harmful effects (fatigue, eye irritation, growth retardation in children when exposed prenatally). They are man-made and were banned in North American in 1977. They can still be found remaining in the environment, because they do not break down and are difficult to destroy. So we are still exposed to small amounts of PCB's, typically through food consumption
Food Additives
-substances added to food either intentionally or by accident that become part of the food and affect its characteristics (like colour or flavour).
-Most done purposely (intentional additives), including sugar, colourings, salt, baking soda, etc.
-some are contaminants that are accidently introduced (indirect / incidental additives). These substances can be accidently introduced to the food during the production, processing or packaging process.
Purposes of food additives
-provide leavening (rise during baking)
-control acidity/alkalinity (important for food safety to control microbial growth, flavour, taste and colour of the food)
-enhance flavour
-impart desired colour (enhance the appearance of food so that it meets our expectations as consumers. can be synthetic or natural.)
-improve or maintain nutritional quality of foods (through the addition of nutrients)
-maintain product consistency (e.g., prevent the food product from separating)
-maintain palatability and wholesomeness (e.g., preservatives added to extend the shelf life of foods)
Regulations Governing Additives
-Health Canada has regulations under the Food and Drugs Act and Regulations that specify what food additives can be used to ensure the safety of Canadians. These regulations also dictate the foods that food additives can be added to, and the maximum amount that can be added to foods.
Criteria for food additives
-must be safe for continued use
-must not lead to deception of the consumer
-must be an advantage to consumer
Direct Food Additives
-Antimicrobial agents
-Antioxidants
-Artificial Food colours
-Artificial Flavours
-Nutrient Additives
Antimicrobial agents
-Act like preservatives to prevent microorganisms from growing.
-E.g. Sugar and salt are the most widely used, nitrates
Antioxidants
-Prevent the oxidation of fats, ultimately preventing discoloration of foods and fats from turning rancid. Without antioxidants, salad dressings will go rancid very quickly.
-e.g., Vitamin C (ascorbic acid), sulphites, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
Artificial Food colours
-Colour additives are used to make foods attractive and to identify flavours (e.g., yellow jellybeans is associated with lemon taste).
-Added to replace colour lost during processing or storage and to correct colour variations that can naturally occur in foods.
Artificial Flavours
-Used to enhance flavour of foods
-the largest group of food additives
e.g., monosodium glutamate (MSG) and hydrolyzed vegetable proteins.
-MSG is considered an ingredient and not an additive, but it must be declared on the label. Not allowed in foods designed for infants.
-MSG imparts a taste called umami (savoury) to foods.
-Some people experience adverse reactions when the consume MSG. These adverse reactions are classified as MSG Symptom Complex, as include headache, flushing of the chest and face, and burning sensations.
Nutrient Additives
-Added to fortify or maintain nutritional quality of foods (add back the nutrients lost during processing - enrichment)
-e.g., iodine added to salt, vitamins A and D added to milk, folic acid and other B vitamins added to breakfast cereals.
Indirect (Incidental) Food Additives:
-Physical additives
-Chemical additives:
Physical additives
-E.g. pieces of glass, plastic, paper, metal, packaging, etc.
-Accidentally introduced during processing
Chemical additives:
-Methylene chloride
Used to remove caffeine in the production of decaffeinated tea or coffee.
Traces are left in the decaffeinated product.
An average cup contains 0.1 parts per million which poses no significant health hazard.
-Dioxins
Compounds formed during chlorine treatment of wood pulp during paper manufacture.
Found in coffee filters, milk cartons, paper plates and frozen food packages.
Contamination occurs only in trace quantities (in parts per trillion range) and these levels appear to pose no health risk to humans.
-Chemicals leached from plastic containers when used inappropriately
E.g. using a margarine tub to store leftover food, and then heating in the microwave. When heated, particles from the tub can migrate into the food. Make sure that you check your containers to ensure that they are microwave safe before using them in the microwave.
-Bisphenol A (BPA)
Food allergy
-involves an immune response to a food substance (specifically the proteins in that food) called antigens.
-In Canada, food allergies affect about 5-6% of children and about 3-4% of adults.
-immune system mistakes the protein in a food for being harmful, and so the body makes antibodies called immunoglobulin E (IgE) the first time it is exposed to the protein. Then, when the body is re-exposed to that food protein, the IgE is released, along with histamine, which can cause reactions in the skin (e.g., hives, itching), respiratory system (e.g., runny nose, difficulty breathing), gastrointestinal tract (vomiting, diarrhea), cardiovascular system (e.g., drop in blood pressure), and oral cavity (swelling of the lips/tongue, itching and irritation of the mouth, swelling and tightening in the throat). Food allergies can be serious enough to cause death in some cases. The most severe symptom seen is called anaphalaxis, which affects about 1-2% of Canadians.
Anaphylaxis / Anaphylactic shock:
-a life threatening reaction to a food substance that affects multiple body systems.
-symptoms include swelling of the throat, difficulty breathing, circulatory collapse, abdominal cramps, vomiting, diarrhea, coma and death. Symptoms tend to develop rapidly,
-treat anaphylaxis, epinephrine (also called adrenaline) is administered via injection (e.g., EpiPen®) at the initial onset of symptoms. It is recommended that those who suffer from anaphylaxis carry epinephrine with them at all times. After the epinephrine has been administered, the person needs to go immediately to the hospital for thorough assessment and further treatment.
According to Health Canada, the nine most common food allergies in Canada are:
Peanuts
Eggs
Milk
Tree nuts
Wheat
Soy
Sesame seeds
Seafood (fish, shellfish and crustaceans)
Sulfites
These foods account for about 90% of food allergies in Canada. Allergic reactions to single foods are most common—reactions to multiple foods are very rare.
identification of food allergies and the treatment
-family history of allergies can increase risk.
-Breastfed babies are at lesser risk of developing allergy when compared to formula- fed infants.
-not recommended that a woman avoid specific foods during pregnancy to reduce the risk of the baby having a food allergy unless she is allergic to the food(s) herself.
-children do develop food allergies, they are frequently outgrown by the age of 7. Only about 30% of children with a food allergy will continue to allergic to that food in adulthood.
-can also develop in adulthood and are often linked to environmental allergies.
-Lab tests (e.g., skin prick tests or blood tests), along with diet history and history of symptoms are required to identify true allergy. -'challenge test' where a person would be given a small amount of the foods suspected as the allergen in a controlled setting (i.e., there are medical professionals available if a serious allergic reaction occurs).
-the only treatment for food allergies is to avoid the food and any foods that contain that ingredient.
Food Intolerance:
-An adverse reaction to a food that does not involve an immune response.
-can typically manage small portions of the food to which they are intolerant.
-symptoms of food intolerance tend to be gastrointestinal in nature; gas, bloating, nausea, vomiting, diarrhea, abdominal pain.
lactose intolerance
-condition characterized by impaired ability to digest lactose due to reduced amounts of the enzyme lactase. As we age, approximately 75% of the world's population lose their ability to produce lactase and therefore their ability to digest lactose.
-experience some amount of nausea, pain, diarrhea and gas. The undigested lactose draws up water (causing diarrhea) and the bacteria in the colon use the undigested lactose for energy (causing gas and intestinal irritation)
- Consuming lactose containing foods with meals can help, because food slows the transit of foods through the digestive tract. Yogurt and aged cheese are often tolerated because the bacteria or molds used to ferment these products digest lactose. Products treated with lactase (e.g., Lactaid milk) can be purchased, as can lactaid pills and drops, which replace the missing enzyme.
Celiac disease
- immune disorder that is characterized by damage to the intestinal tract caused by exposure to gluten (a protein found in wheat, rye, barley and triticale).
-Gluten consumption causes damage to the lining of the small intestines, impacting the body's ability to absorb nutrients.
-Symptoms vary typically include iron deficiency anemia (because of poor absorption caused by damage to the lining of the small intestine), abdominal pain, bloating, diarrhea, fatigue and weight loss. Because of the reduction in absorption of nutrients, long term, for osteoporosis. also develop a skin rash (itchy and burning) called dermatitis herpetiformis.
- 1 in 133 Canadians has celiac disease. There is some genetic link to celiac disease; about 10% of those with a relative with celiac disease will develop the disease themselves.
-treatment for celiac disease is to follow a gluten free diet for life. This means that a person must read food ingredient lists for all foods to determine if gluten is in the product, or phone the food manufacturer.
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