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1、ConsumerConcernsaboutFoodandWaterI.FoodborneIllnesses(alsoknownasfoodpoisoning)Millionsofpeoplesufferthesymptomsoffoodborneillnesses.Mostcanbepreventedbystoringandcookingfoodsattheirpropertemperaturesandpreparingthemundersanitaryconditions.TheFDAandotheragenciesfocusonthe
2、potentialhazardsoffood,thetoxicitylevels,andthepotentialriskposedtohumanbeings.Safetystandardsareset.TheUSDAprotectsthefoodsupply.A.FoodborneInfectionsandFoodIntoxications1.FoodborneInfectionsa.Eatingfoodscontaminatedwithinfectiousmicrobesb.TwoofthemostcommonpathogensareC
3、ampylobacterjejuniandSalmonella.2.FoodIntoxicationsa.Eatingfoodscontainingnaturaltoxinsormicrobesthatproducetoxinsb.MostcommonisStaphylococcusaureus;mostfamousisClostridiumbotulinum3.Foodborneillnesses,diseases,organisms,onsetandsymptomsandpreventionmethodsB.FoodSafetyint
4、heMarketplace1.IndustryControlsa.Pasteurizationinactivatesmanyofthemicroorganismsinfood.Spoilagebacteriaarestillpresent.b.HazardAnalysisCriticalControlPoints(HACCP)requiresfoodmanufacturerstoidentifypointsofcontaminationandimplementcontrols.2.ConsumerAwarenessa.Washhandsw
5、ithhot,soapywaterbeforemeals.b.Expectcleantabletops,dinnerware,utensils,andfoodpreparationsites.c.Expectcookedfoodstobeservedpipinghotandsaladstobefreshandcold.d.Refrigeratecarry-outfoodswithintwohours.C.FoodSafetyintheKitchen1.Guidelines(see“HowtoPreventFoodborneIllnesse
6、s”)a.Keepaclean,safekitchen.b.Avoidcross-contaminationbyseparatingraweggs,meat,andseafoodfromotherfoods.c.Keephotfoodshot.d.Keepcoldfoodscold.2.SafeHandlingofMeatsandPoultrya.Cookmeatthoroughlyanduseathermometer.b.Readlabelinginstructions.c.Recommendedsafetemperatures1.Wh
7、olepoultry:180˚F2.Poultrybreastandwell-donemeats:170˚F3.Stuffing,groundpoultry,andreheatedleftovers:165˚F124.Medium-donemeats,raweggs,eggdishes,pork,andgroundmeat:160˚F5.Medium-raremeats,roasts,veal,andlamb:145˚F6.Foodsshouldnotbekeptbetween40˚Fand140˚Fformorethan2hours7.
8、Refrigeratortemperature:40˚F8.Freezertemperature:0˚F3.MadCowDiseasea.Cancauseneurologicaldamaget