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Science and Our Food Supply: Food Safety a to Z Reference Guide

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Science and Our Food Supply: Food Safety a to Z Reference Guide SCIENCE AND OUR FOOD SUPPLY FOODSCIENCE AND OUR FOOD SUPPLY SAFETY Investigating Food Safety from FAR to TABLE TO A Z REFERENCE GUIDE National Science Teachers Association SCIENCE AND OUR FOOD SUPPLY It’s Food Safety at Your Fingertips! The Food Safety A to Z Reference Guide serves as a Becoming food safety savvy is as easy as A–B–C! companion piece to the Science and Our Food Supply Let your fingers do the walking through this program’s following components: user-friendly reference guide that offers you a wealth of invaluable, up-to-date food safetySCIENCE AND OUR FOOD SUPPLY Investigating Food Safety fromVideo FAR to information. Also included are in-depth sectionsTABLE on the step-by-step journey food travels from Dr. X and the Quest for Food Safety the farm to the table; how to prepare and Also online at: handle food safely; the Fight BAC!TM Campaign’s www.fda.gov/teachsciencewithfood 4 Simple Steps to Food Safety: Clean, Separate (Combat Cross-Contamination), Cook, and Chill; and fascinating food safety careers! Teacher’s Guide Labs & Activities Throughout the guide, you’ll also find a host of helpful tips, intriguing visuals, fun facts, and UNDERSTANDING answers to your most Frequently Asked MODULE 1 BACTERIA Questions. FARM Frequently MODULE 2 Fun Facts Asked Questions PROCESSING and ! ? MODULE 3 TRANSPORTATION Use this guide as a research tool for reinforcing the science concepts in the video, performing the RETAIL AND HOME MODULE 4 activities and labs, and to further enhance your knowledge of food safety. OUTBREAK and MODULE 5 FUTURE TECHNOLOGY It’s a feast of food safety information. Bon appétit! www.fda.gov/teachsciencewithfood www.nsta.org Permission is hereby granted in advance for the reproduction of these print materials in their entirety. TABLE OF CONTENTS A to Z Comprehensive List of Terms .................................... 2-3 At-a-glance compilation of the terms that are defined within the guide The A to Z ...................................................................4-49 A treasure trove of the most current, scientific, and comprehensive food safety information in one user-friendly, alphabetical format Food Safety from Farm to Table ...........................................51 An introduction and colorful illustration of the step-by-step journey food travels from the farm to the table The “411” on the 4 Cs! ................................................52-57 An in-depth section on the 4 Cs of Food Safety • Clean 53 • Cook 54-55 • Combat Cross-Contamination 56 • Chill 57 Extra! Extra! ..............................................................58-61 A year-round food safety guide for work, school, play, and home The “Apply the Heat” Chart ...............................................58 Lists the proper cooking temperatures for meat, poultry, fish, and eggs The Safe Food Chart .....................................................62-69 An introduction and at-a-glance chart that highlights critical food preparation and handling precautions • Ready-to-Eat Foods 63 • Meat, Poultry, and Seafood 64-65 • Dairy and Raw Egg Products 66-67 • Fruits, Vegetables, and Juices 68-69 The Refrigerator and Freezer Storage Chart ............................70 Recommended storage times for foods to keep them safe from spoilage or becoming harmful See the Science and Our Food Supply Career Profiles in the kit folder and online at www.fda.gov/teachsciencewithfood! FOOD SAFETY Acidification E. coli O157:H7 (see Escherichia A Additive E coli O157:H7) Emerging Pathogen TO Agar (see Media) Epidemiology Antibacterial/Antimicrobial A Z Escherichia coli O157:H7 Antibiotic COMPREHENSIVE “At Risk” Populations Expiration Date LIST OF TERMS Bacteria/Bacterium Farm-to-Table Continuum B Bacteriophage F Farm-to-Table Initiative TM “Best If Used By” Date Fight BAC! Campaign Binary Fission (see Bacteria) Food Acidity Binomial Nomenclature Foodborne Illness Biotechnology Food Code Botulism (see Clostridium Food Defense botulinum) Food and Drug Administration (FDA) Food Engineering (see Biotechnology) Food Inspection Campylobacter jejuni Food Isolate C Canning Food Manufacturing Cell FoodNet Cell Membrane/Wall (see Cell) Food Poisoning Center for Food Safety and Food Research Applied Nutrition (CFSAN) Food Safety Center for Veterinary Medicine (CVM) Food Safety Initiative Centers for Disease Control and Prevention (CDC) Food Safety and Inspection Service (FSIS) Clostridium botulinum Food Safety Modernization Act (FSMA) Clostridium perfringens Food Science Cold Chain Food Technology Cold Pack Food Thermometer Coliforms Four Steps to Food Safety Competitive Exclusion Freezer Gel (see Cold Pack) Composting Freezing Conjugation Fumigation Contamination Fungus/Fungi Critical Control Point (see Hazard Analysis and Critical Control Point) Gene Cross-Contamination G Genetic Engineering (see Biotechnology) Cryptosporidium Genus/Genera Cyclospora Germ Cytoplasm (see Cell) Good Agricultural Practices (GAPs) Good Manufacturing Practices (GMPs) Danger Zone D Deoxyribonucleic Acid (DNA) Disinfectant (see Sanitizer) Handwashing Outbreak Serogroup H Hazard Analysis and Critical O Oxygen Tension Shelf Stable Control Point (HACCP) Shigella Health and Human Services (HHS) Species Healthy People 2020 Packaging Spore Hybridization Parasite P Staphylococcus aureus Hygiene Partnership for Food Safety Strain Education (see Fight BAC!TM Campaign) Surveillance Survey Incidence Pasteurization I Infection Pathogen Inspection (see Food Inspection) Perishable Thermometer (see pH Intoxication Food Thermometer) Phage Typing T Irradiation Toxin Plasmid Transfer with E. coli Isolate (see Food Isolate) Toxoplasma gondii Point of Service (POS) Traceback Preservation Transduction Junctional Space Pulse-Field Gel Electrophoresis Transformation J Juvenile Gastroenteritis (PFGE) Transovarian Transfer PulseNet Typhoid Fever Pure Food and Drug Act Typhoid Mary (see Kitchen Sanitation K Typhoid Fever) Q Fever Listeria monocytogenes Q Qualitative Analysis Ultra High Pressure L Log Reduction Qualitative Risk Assessment (UHP) Treatment U Quantitative Analysis U.S. Department of Quantitative Risk Assessment Agriculture (USDA) Media “Use By” Date M Methylene Blue Microorganism Recall Microwave Oven R Refrigeration Vacuum Packaging (see Packaging) Mold Reportable Food Registry (RFR) V Vibrio cholerae Mutation Ribonucleic Acid (RNA) Vibrio vulnificus Mycotoxins Risk Assessment Virus National Antimicrobial Resistance Salmonella Monitoring System (NARMS) Water Activity (aW) N S Salmonella Enteritidis (see National Center for Food Safety Water Quality Salmonella) W and Technology (NCFST) Salmonella Muenchen (see National Food Safety Education Salmonella) MonthSM (NFSEM) Salmonella Typhimurium (see X Xerophilic Noroviruses Salmonella) Nucleic Acid Sample Nucleoid Sanitation Y Yersinia enterocolitica Nucleus (see Cell) Sanitizer Satellite Tracking Zoonoses/Zoonosis “Sell By” Date Z 3 Acidification 2. Indirect Additives — These substances can become part A technology used by processors to preserve foods by of the food in trace amounts due to packaging, storage, A adding acids and rendering food safe from harmful bacteria. or handling. For instance, minute amounts of packaging substances may find their way into foods during storage. Food Safety Implication: During processing, the proper pH Food packaging manufacturers must prove to the Food (the measure of acidity, less than 7, or alkalinity, greater than and Drug Administration (FDA) that all materials coming 7, of a solution) must be maintained in order to prevent in contact with food are safe before they are permitted the growth of harmful bacteria. Most foodborne bacteria for use in such a manner. can’t grow at pH levels below 4.6. Acidification is one way to maintain safe pH levels and keep various foods safe from Are food additives necessary and are they safe? harmful bacteria. (Also see pH.) Yes, food additives are necessary. Without them, How It Works: There are 2 ways foods are acidified: food spoilage, food costs, and the loss of food to pests would be higher. FDA evaluates all food 1. Acid is added to foods as a chemical. ? additives for safety before they are allowed in foods 2. Specific microorganisms like bacteria or yeast are added and has found them to be safe and effective in the to foods. These microorganisms will, in turn, produce quantities in which they are consumed in foods. acid. This is known as fermentation, a process used to make certain foods safer. Some Common Acidulents and Some of Their Agar (see Media) Corresponding Foods: • Acetic Acid (vinegar, salad dressing) • Citric Acid (candy, orange juice) (also known as Antimicrobial) • Phosphoric Acid (cola, soda) Antibacterial • Proprionic Acid (Swiss cheese) A general term that describes a product that kills or inhibits • Lactic Acid (yogurt, pepperoni, sauerkraut) the growth of bacteria in foods or on inanimate surfaces or hands. Additive Food Safety Implication: Antibacterial household cleaning products kill bacteria on surfaces, such as cutting boards Any substance that is added to food and affects the food’s and countertops. Personal cleansing products kill germs on characteristics. hands. Antibacterial products help reduce the possibility of cross-contamination. In the case of foods, salt is antibacterial Food Safety Implication: Additives are used in foods and is used as a direct additive in many foods to restrict during processing to prevent food spoilage, reduce bacterial growth. The FDA also regulates many antimicrobial bacterial growth, and thus
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