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Food Safety - The University of Sydney食品安全-悉尼大学.ppt

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Food Safety - The University of Sydney食品安全-悉尼大学

NUTR 4001: Food Safety Gary Kennedy: 06/02/06 Food Safety Gary Kennedy Agenda Background Why the sudden interest in food safety? Food poisoning Conditions favouring microbial growth High risk foods Current Australian and NSW legislation HACCP Support programs Background Cost of Food Borne Illness Estimated in 2000 at 6 million cases per year in Australia, costing $6 billion dollars. Costs include: Time off work, including for carers Medical costs – doctors, hospitals, medication Background Food poisoning is on the increase: Increase in at risk populations Changing patterns of food consumption Ready-to-eat; Ready-to-cook; “fresh” foods; variety of foods Change in food manufacturing practices International trade in foods Emergence of new pathogens Improved methods of detection Universality of medicine in Australia Lack of training of food preparation staff Background Food Service Departments aim to produce nutritious, safe food Many disease can be transmitted via food Hospitals have a high concentration of at risk food recipients, both on admission and due to treatments therein A patient with food poisoning may not eat, further compromising their nutritive status. Food Poisoning There are three typical causes: Biological Chemical Physical Food Poisoning Biological Some poisoning is caused by eating the pathogens, which then grows inside the person, some are by consumption of poison produced when the pathogen grew in the food. Food Poisoning Bacteria Salmonella, E. coli; Staphylococcus; Listeria, Clostridium botulinum Viruses Hepatitis, Norwalk virus Fungi Moulds, Yeasts Parasites Amoeba, protozoa, tapeworms, algae, liver flukes Food Poisoning Natural chemical hazards Mould toxins (e.g. aflatoxin) Toxic shellfish, algal blooms, ciguatera poisoning form tropical fish Allergenic reactions to foods Peanuts, soy, nuts, eggs, milk, fish, crustacea, sesame, sulphites (10 ppm) Rhubarb leaves, greening in potatoes Food Poisoning Added Chemical Issues (added during agriculture