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Food 4 a Healthy Planet - Week 5 - Lecture 1 (Emerging issues (Population…
Food 4 a Healthy Planet - Week 5 - Lecture 1
Foodborne illness
A major cause of illness and death globally
In developing country = leads to death of children, long term affects on children growth as well as on their deveopment
In industrialised countries
cause considerable illness
Heavily affecting healthcare systems
Annual costs of foodborne illness in Australia
1,249 MILLION
Global prevalence
21 million deaths per year
US= 9.4
England = 1.7
Australia = 4.1
Rough estimates as some cases are not reported
Reasons why
Inadequate cooking or re-heating
improper handling temperature
poor personal hygeine
contaminated equipments
food from unsafe sources
Where do the pathogens come from?
Raw materials/ingredients
Water
Air/dust
soil
Garbage and sewage
Rodents
Insects
Animals and Birds
packaging material
food handlers
Control
Emerging issues
Population growth
Global warming
Global trade
Increasing urbanisation
Increasing wealth
Safe water and food facilities
Hygeine
education
supply chain managment
lack of resources
Aging populations
demand for fresh minimally processed foods
International travel
New pathogens and pathogen evolution
Antibiotics
Food preservation
Why preserve foods?
10-25% if food is lost to spoilage
Different methods
Microbe control methods
Killing microbes =heat and high pressure
Heat
Pasteurisation
low heat treatment on wine and milk
Appertisation
Packaged food in glass gars, seal and then boil
High pressure
Under low temp = affects protein structure and functions, active against active bacteria, yeasts and moulds
Aim is not to kill microbes
selection for cold-loving microbes
Slowing growth =low temps, traditional, chemical preservatives, modified atmosphere
low temps = cellar, chill/refrigeration/freezing
Traditional = Salting, sugaring, drying, smoking, Pickling, fermentation
Chemical preservatives
Added to food = unregulated (salt, sugar, spices, oil, smoke) Regulated = (nitrates, sulfur dioxide, acids, bacteriocins
organic acids = Acetic.Benzoic, Lactic, Propionic, sorbic Acids
Modified atmosphere
Inhibit growth of fast growing aerobic spoilage microbes
Vacuum = remove all air
modified atmosphere = increase CO2 level
exclude O2 and retain moisture
Generally combines with refrigeration
Issues
Application Issues
Regulation
Public perception
Financial
It is the process of treating and handling food in such a way as to reduce spoilage or prevent foodbourne illness while maintaining the nutritional value, density, texture and flavour.
Prevention of Foodborne Disease
Keep clean
Separarate raw and cooked food
Cook thoroughly
Keep food at safe temperatures
Use safe water and raw materials
Causes of Foodborne illness
Biological = bacteria, virus, protozoan, prion, fungi, parasite
Chemical = Nature, contaminated
Physical = metal, stones, glass
Foodborne disease symptoms
Gastroenteritis
Vomiting, diarrhoea, nausea cramps
Non- gastroenteritis
Hepatitis A
Toxoplasma
Mycotoxins
Listeria