Unit 1

z Food q
quality,
y, stability
y and safety
y
 Undergraduate Studies in
Nutrition Food Science and Dietetics
Nutrition,

z Understanding foods (origin, nutrient

content,, consumption
p patterns)
p )
z Describing foods in term of nutrient
content
z Using food composition tables
z Having
H i th the ability
bilit tto recallll ffacts
t
 Undergraduate Studies in
Nutrition Food Science and Dietetics
Nutrition,

z Understanding principles applied to:

z Food preparation
z Food preservation
z Food safety
z Integrating the learned knowledge in
situations relevant to NFS practice
F d attributes
Food tt ib t

Quality, Stability and functions

Quality
of foods; Sensory evaluation
 Food composition
p

z Macronutrients:
carbohydrates
y ((4 kcal/g),
g),
proteins (4 kcal/g), fats (9
kcal/g)
g)
z Micronutrients: vitamins,
minerals
z Water
 Functions of food

z Building new tissues and repairing old

ones: proteins, minerals, vitamins, water
z Source of energy: carbohydrates
carbohydrates, lipids
lipids,
proteins
z Regulation of body processes: minerals
minerals,
vitamins, water, fiber
z Part
P off preventive
i medicine
di i
z Pleasure
 Sensory
y evaluation

z Appearance
z Flavor: Odor and taste
z Four primary taste stimuli: salty
salty,
sweet, sour and bitter
z Taste interaction is common:
Mixture of stimuli
z Mouthfeel:
out ee Tactile
act e se
sensation;
sat o ;
texture (crunchiness)

htt //
http://www.cdfin.iastate.edu/sensory2.htm
dfi i t t d / 2 ht
Sensory Evaluation of Food
 Factors affecting
g taste

z Flavor enhancers: MSG

z Temperature
z Taste
T t sensitivity
iti it off the
th individual:
i di id l
Concentration factor; threshold
z Psychological factors in food preferences
 Evaluation of foods

z Subjective: Human sensory organs

(organoleptic)
 Evaluation of foods

z Objective: Measurements of physical properties

that relate to sensory characteristics of foods.
z Appearance:
pp color;; light
g refracted
z Flavor components: HPLC, mass spec.

z Texture: viscosity,
y, tenderness

A rheometer for viscosity HPLC

A Refractometer for Color
Hidden attributes of foods

z Nutritional quality
z Sanitary quality
z Shelf
Sh lf lif
life: d
decline
li tto unacceptable
t bl llevell
z Presence of contaminants
Food Safetyy
 Foodborne diseases
• More than 200 known diseases are
transmitted through foods
• Viruses, bacteria, parasites, toxins, prions
• Symptoms: mild gastroenteritis to life-
threatening syndromes
 Foodborne diseases
• Foodborne diseases estimate:76 million cases, 325,000
hospitalizations, and 1800 deaths in the US annually
• Outbreaks are no longer traditional “church supper”, but
often cross state or international lines; more difficult to
track
• HACCP: Food safety management
Outbreaks of Foodborne Illness in the US
Foodborne bacterial pathogens
z Salmonella z Listeria
Li t i
z Shigella monocytogenes
z Eschericha
E h i h coli li z Staphylococcus
O157:H7 aureus
z Campylobacter z Yersinia
z Clostridium z Vibrio
botulinum
 Salmonellae
• Salmonella has been known to cause illness for
over 100 years (source: eggs, poultry, meat)
• 1.4 million foodborne infections and 500 deaths
each year in the US
• Can be found in the yolk of intact eggs
 Salmonellae

z Illness causes nausea

nausea, vomiting
vomiting, abdominal
cramps, diarrhea, fever, and headache.
z The organism is killed by heat
(pasteurization temperatures)
z C
Cross contamination
t i ti shouldh ld b
be avoided
id d
 Shigella
• Shigella
g was identified over 100 yyears ago.
g
• Shigellosis is the 3rd leading bacterial
gastrointestinal disease in the U.S.
• Children, especially toddlers, are the most likely to
get shigellosis, common in day-care settings (S.
dysenteriae).
 Escherichia coli O157:H7

• E. coli O157:H7, one of hundreds of mostly harmless

strains of the bacterium Escherichia coli, produces a
powerful toxin and was first recognized as a human
pathogen in 1982 (Shiga-like toxins).

• Th
The conversion
i off a non-pathogen
th commensall microbe
i b
into a pathogen changed the way harmless
microorganisms are viewed.

• The spinach outbreak in 2006 caused 204 illnesses and

3 deaths across the country.
y
 Escherichia coli O157:H7

• Most illnesses are from eating undercooked,

undercooked
contaminated ground beef, but also from drinking
raw milk, apple juice, and after swimming in or
d i ki sewage-contaminated
drinking t i t d water.t

♦ Hemorrhagic colitis with little or no fever

Hospitalization 22%
H
Hemolytic
l ti uremic
i syndrome
d 6%
Mortality rate 0.6%
E. coli O157:H7 Infection
E. coli O157:H7 ingested
g
3-4 days
Nonbloody diarrhea, abdominal cramps
1-2 days
Bloody diarrhea
94% 5 days 6%
Resolution Hemolytic Uremic Syndrome
 Campylobacter
• Since 1970, this pathogen has become the most
common bacterial cause of diarrheal illness in the U.S.
• Most illnesses are from eating contaminated poultry
and poultry products
products.
• Relatively fragile, and sensitive to environmental
stresses
• Microaerophilic, i.e. requires 3 to 5% oxygen and 2
to 10% carbon dioxide for optimal growth. This is why
cases occur as isolated, sporadic events, not as a
part of large outbreaks
• Restricted
R t i t d growth th range: 30
30-47
47 d
degrees C
 Listeria monocytogenes

• Widely distributed in the environment

• Found in soil, water, vegetation,
g GI of
animals and humans
• Can multiply at low temperature,
challenging the axiom that refrigeration
protects people from food pathogens
• Even if growth is slow, the long shelf-life of
RTE meats (60 days) presents a problem
 Listeria monocytogenes
• Pregnant women are 20X more likely than other
adults
d lt tto contract
t t listeriosis
li t i i (1/3 off lilisteriosis
t i i cases).
)
The organism is one of the few that can cross the
placenta, affecting the newborns.

• Listeriosis is associated with a long

g incubation
period (11-70 days), and the highest hospitalization
and fatality rate (~30%) among foodborne
pathogens.
pathogens

• Zero tolerance for RTE foods in the U

U.S.
S
http://www.americanpregnancy.org/pregnancycomplications/listeria.html
Staphylococcus
p y aureus
z Source
z Exist in air, dust, sewage, water, etc

z Humans are primary source to food contamination:

often present on hands
hands, skin,
skin or in their nose and throat
z Most domestic animals

z Produce heat resistant enterotoxins and cause disease

z Symptoms: usually occur within 4 h
z Vomiting

z Nausea
N
z Cramps

z Diarrhea
a ea
 Vibrio parahaemolyticus
• The organism
g inhabits
coastal waters in the U.S.
and Canada, is halophilic,
and is associated with
consumption of raw
oysters particularly during
the summer.
• Illness (typical symptoms
of food poisoning) is
usuallyy self-limited and
lasts 3 days.
 Yersinia enterocolitica

• A psychrotrophic
h t hi human
h pathogen,
th with
ith
pigs being the major animal reservoir
• Infection is uncommon, acquired by eating
raw or undercooked pork products
causing diarrhea and abdominal pain
• Infants can be infected by
y caretakers that
handled contaminated food.
Clostridium botulinum

z A soil microorganism that is

anaerobic and spore former
z Germination of the spores in
improperly heat treated non-
acidic canned foods results in
toxin production
z Toxins are most potent,
p
causing paralysis and death
of most victims.
Foods Associated with Major Bacterial Pathogens

Pathogen Foods
Camylobacter Poultry, raw milk, untreated water

Salmonella Eggs, poultry, meat, fresh produce, others

E. coli O157:H7 Ground beef, raw milk, fresh produce,

apple cider/juice, sausage, untreated water

L. monocytogenes Ready-to-eat foods: soft cheese, deli

foods, hot dog

S. aureus handling foods: meat (especially sliced

meat) poultry, fish, canned mushrooms.
 Parasitic pathogens

• Cryptosporidium parvum
• Giardia Lamblia
 Cryptosporidium
yp p

• Manure-contaminated water is usually the

source of infection.
• Cryptosporidiosis is common in child day care
centers ((diarrhea,, 2-4 days).
y )
• Foodborne outbreaks by C. parvum from
contaminated apple cider (1993
(1993, 1996)
1996),
chicken salad (1995), and green onions
(1997).
(1997)
Trichinella spiralis
p

z Parasite in the intestines of mammals

such as swine
z Consumption infects humans
z Cysts are destroyed at 77 C(171 F)
Toxic chemicals in foods

z Mycotoxins
z Oxalic acid (spinach, rhubarb): binds Ca
z Solanin (potatoes)
z Nitrates and nitrites
z Poisonous compounds in fish, mushrooms
z L d arsenic,
Lead, i zinc,
i cadmium
d i
z Indirect food additives
Bovine Spongiform
p g Encephalopathy
p p y

z BSE (Mad Cow Disease)

affects the brain (sponge-
like).
z Cause: Prion, small
protein
z Transmitted from animals
to humans via meat
consumptioni
(Creutzfeldt-Jakob
Disease).
Disease)