Food Safety - Chemical, Microbiology, etc - Term Paper Example

Food safety refers to the assurance that the food consumed should not result in any detrimental effect, if it is prepared and consumed in an appropriate manner. In other words, it is a scientific process that involves methods of handling, preparation, and storage of food, in a manner that prevents the occurrence of any harm from food-borne diseases. Food that is deemed safe for consumption should be free of the following hazards: Biological Hazards, which arise due to the presence of harmful worms, bacteria, viruses, fungi and other pathogens. Physical Hazards, which are caused by the presence of inedible physical substances; such as stones, metal fragments, splinters, and plastic materials. Chemical Hazards or the harm resulting from toxic chemicals, even in trace quantities. These may be natural toxins, fertilizers, pesticides or food additives (Hemminger, 2000: 3 – 9). The major controversy in the food safety field, relates to genetically modified foods. The latter can be described as foods, in which foreign genome information had been introduced into the gene code, by means of a process termed Genetic engineering (Genetically engineered foods – Overview, 2008). In the wake of the salmonella outbreak, many companies withdrew their peanut butter products from the market. Nearly seventy companies recalled 125 peanut butter products. A large number of adults and children had fallen ill, after consuming the King Nut brand peanut butter. Tests conducted by the CDC and other state health institutions have confirmed traces of salmonella in the peanut butter, manufactured by the King Nut company. This brand is supplied in large containers to organizations, such as nursing homes, schools, and hospitals. However, consumption of peanut butter products of other companies that were sold to customers in retail outlets or grocery stores did not contain salmonella (DeNoon, 2009). The contaminated peanut butter was not sold directly to the consumers. It was supplied to food service providers in the States of Ohio, Michigan, North Dakota, Minnesota, Arizona, Idaho, New Hampshire, Massachusetts, and Florida. It was then redistributed to retail sellers. According to the Minnesota Department of Health, traces of salmonella bacteria were found in a container of King Nut brand peanut butter. This came to light on account of preliminary laboratory tests conducted on samples of peanut butter (King Nut recalls peanut butter over salmonella, 2009). The E. coli outbreak of 1993 had claimed the lives of three children in Western Washington. In January and February of that year, these children had consumed meat contaminated with the E. coli bacteria. This outbreak also caused 450 people to fall ill; in addition, a few others were rendered ill after being exposed to people who had been infected with these bacteria. Finally, the cause of this infection was traced to the undercooked meat served in the Jack in the Box Restaurants (Wilma, 2004). Acylamide is a carcinogen and neurotoxin that is formed in a number of food products. Potato chips and French fries were seen to contain the highest levels of this toxic substance. Its presence in potato chips is nearly 1000 mcg/kg and 500 mcg/kg in French fries. Other food products that contain acrylamide include fried bread products like doughnuts, breakfast cereals, fried potatoes, biscuits, cookies, tortilla chips and popcorn products. These products have a high or low level of this toxin. Acrylamide traces are not found in food products that are not fried, deep fried or oven-baked. Similarly, raw food sources or foods that are cooked by boiling, like potatoes, rice, pasta and flour are free of this toxin (Acrylamide: The Food Toxin that could cause cancer, 2008). In the US, it was found that the pet food supplied from China contained high levels of Melamine. A number of pet dogs and cats died after eating this food in the year 2007. In China, in the year 2008, there was an abnormal increase in cases of kidney stones in infants. This was attributed to the presence of Melamine in milk powder. This toxic substance was found to a substantial extent in the food products manufactured in Taiwan (Dawley, 2008). Illnesses caused by food products can be prevented by taking adequate hygienic measures. The major illnesses spread by food products are salmonellosis and campylobacter enteritis. The salmonella bacteria are widely prevalent in poultry. In addition to salmonellosis, poultry discloses contamination with campylobacter enteritis. A solution proposed to this problem was to reduce the level of preservatives, while ensuring better hygienic storage and lower storage temperatures (Roberts & Mcclure, 1990: 12). In the US, food – borne illness is a major public health concern. Irradiation has been seen to have significant success against bacteria, like E. Coli, Campylobacter, Salmonella and Listeria. However, irradiation is ineffective against viruses, toxins or other infectious agents (A Roundtable on Food Irradiation, 1998). Food safety is often viewed from the perspective of industry and the consumer. The food industry is not only diverse, but also immense, and it provides food energy to most of the world’s population. The food industry comprises of a number of activities like manufacturing, research and development, food processing, and marketing. It is a set of complex activities that range from farming and food production, packaging and distribution; to retail and catering (Gardner). Safety, nutrition, quality, and value are factors that strongly influence the food industry. The manufacturers of food are required to lend their knowledge of food supply systems to ensure quality, and to guarantee efficacy in producing safe products. This involvement is beneficial to consumers and governments, as well as the industry. Such exchange of information should be facilitated by the governments (Gardner). Disease that is food borne, poses a major health burden. From the perspective of the consumer, food safety implies products that are clean, free of contaminants and which have been produced in an appropriate manner. Consumer concern for food safety is significant, with respect to several types of food borne illnesses. Such concern is also evident, in the context of a number of food production techniques, which are viewed as being unsafe (Hartman, 2005).  With regard to shopping for food, consumers perceive the process as being highly controllable, by means of tactile judgments about "safe food" that is based on appearance, smell and printed dates. Furthermore, there is considerable consumer concern, with regard to controversial food production techniques, such as the employment of antibiotics, pesticides, artificial ingredients, growth hormones, and nitrites and nitrates. In addition, to controversial food production methods, fat content is also of concern, as a food safety issue. (Hartman, 2005). Food safety in all its ramifications encompasses many areas of food production and consumption. To provide safe products, the food industry has to adopt an organized way of defining and controlling the relationships that exist between the critical factors in the food supply system. Some of these crucial factors are product conception, manufacturing and distribution, and customer satisfaction. Quality assurance encompasses the development, organization and implementation of a variety of activities that are directed at maintaining and improving the safety and quality of products (Gardner). The increasing awareness amongst consumers, across the world, has resulted in greater demands on the industry. Some of these relate to providing a greater amount of information about the products sold by these entities. An important example of this trend is the present debate, at the domestic and international levels, regarding harmful microorganisms, substances that cause allergy, contaminants, nuclear radiation, provision of information regarding the nutritional content of food products and goods that have been modified by genetic processes. It cannot be gainsaid that there can be no compromise, regarding the measures relating to the production, storage and consumption of food. However, there is no uniformity, in the international scenario, with respect to these all important issues. There is substantial disparity in the importance attached to these issues, and the progress made in curtailing practices that could have an adverse impact on the quality or nutritional value of food products. A large number of contentious issues are at stake, with respect to food quality and safety. These issues range from the technological to the commercial and the political. It is the bounden duty of the international community to make concerted efforts to formulate and strictly enforce such standards, regarding food products, as will ensure the safety of the world’s peoples. Moreover, the food production industry bears a heavy responsibility on its shoulders, to implement safety measures and norms that will eventually ensure safe and non – toxic food to the consumer. List of References A Roundtable on Food Irradiation. (1998, February 18). Identifying, addressing and overcoming consumer concerns. Retrieved June 3, 2010, from http://www.organicconsumers.org/irrad/roundtable.htm Acrylamide: The Food Toxin that could cause cancer. (2008). Retrieved June 3, 2010, from http://www.smart-publications.com/nutrition/acrylamide.php Dawley, K. (2008, December 1). Worldwide ‘Melamine in Milk’ Alert. Retrieved June 3, 2010, from http://www.wariscrime.com/2008/12/01/news/worldwide-%E2%80%98melamine-in-milk%E2%80%99-alert/ DeNoon, D. J. (2009, January 21). Peanut Butter Salmonella Outbreak Rages On. Retrieved June 3, 2010, from WebMD: http://www.webmd.com/food-recipes/food-poisoning/news/20090121/peanut-butter-salmonella-outbreak-rages-on Gardner, S. (n.d.). Consumers and food safety: A food industry perspective. Retrieved June 3, 2010, from Food and Agriculture Organization: http://www.fao.org/docrep/v2890t/v2890t05.htm Genetically engineered foods – Overview. (2008, June 23). Retrieved June 3, 2010, from University of Maryland Medical Center: http://www.umm.edu/ency/article/002432.htm Hartman, H. H. (2005). Food Safety from a Consumer Perspective: The Hartman Group Pulse Report . Retrieved June 3, 2010, from Social Science Research Network: http://papers.ssrn.com/sol3/papers.cfm?abstract_id=775886 Hemminger, J. M. (2000). Food safety: a guide to what you really need to know . Wiley-Blackwell King Nut recalls peanut butter over salmonella. (2009, January 11). Retrieved June 3, 2010, from msnbc: http://www.msnbc.msn.com/id/28585261/ Roberts, T. A., & Mcclure, P. J. (1990). Food preservatives and the microbiological consequences of their reduction or omission. Proceedings of the Nutrition Society , 49, 1 –12 Wilma, D. (2004, April 8). Food contamination by E. coli bacteria kills three children in Western Washington in January and February 1993. Retrieved June 3, 2010, from History Link: http://www.historylink.org/index.cfm?DisplayPage=output.cfm&file_id=5687 Read More