A pathogen that invades the lining of the small intestine. C. jejuni is the most commonly-isolated species

Typical Symptoms

• - Fever
• - Severe abdominal cramps
• - Bloody diarrhea

Most at risk

• - Young children
• - The elderly
• - The immuno-compromised

How is it spread?

• - Contaminated food—typically undercooked poultry or water
• - Occasionally through person-to-person contact
• - Examples: If infected person does not wash his/her hands properly after using the toilet, can be passed along by physical contact or by handling food If contaminated water (through human or animal feces) touches food at any stage (irrigation, washing, rinsing, etc.), contamination can also occur

In 1914, the Public Health Service first used coliform as a general name to indicate members of the Enterobacteriaceae family, a broad class of indicator microorganisms

• - Coliforms can be used to show the presence of more dangerous disease-causing bacteria or viruses
• - They can be found in the intestinal tracts of humans and animals, feces, water, soil, and vegetation
• - Coliforms are normally present on raw plants; positive testing for them does not necessarily indicate the produce has come in contact with feces

Are All Coliforms Dangerous?
There are many types of coliforms, not all make people sick, but some do. Since there are so many types, exposure has effects varying from nothing to serious illnesses

How are they spread?
Frequently spread in hospital environments. Fruits or vegetables may become contaminated from soil or manure fertilizers during growing or harvesting periods. Contaminated water can pass bacteria if it touches food at any stage (irrigation, washing, rinsing, processing, etc.)

A one-celled parasite spread by water or food contaminated with infected feces.

Typical Symptoms

• - Severe abdominal cramps and diarrhea
• - Loss of appetite and substantial weight loss
• - Bloating, gas, nausea, vomiting, fever, and fatigue

How is it Spread?

• - Contaminated food or water
• - Person-to-person contact
• - Examples: If infected person does not wash his/her hands properly after using the toilet, bacteria may be passed along by physical contact or by handling food If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), contamination may occur

An abbreviation for the bacterium Enterobacteriaceae family called Escherichia coli. "Escherich" was the scientist who isolated the bacteria in 1885. Many types exist—some healthy, some dangerous; the most common harmful strain is E. coli 0157:H7

Organisms are harbored in animal and human feces. The most common sources are ground beef and raw milk; less commonly found in produce.

Typical Symptoms

• - Severe abdominal cramps
• - Bloody diarrhea
• - Possible organ damage and/or death

Most at risk

Young children Elderly and/or immuno-compromised persons

How is it Spread?

• - Contaminated food or water
• - Person-to-person contact
• - Examples: If an infected person does not wash his/her hands properly after using the toilet, bacteria can be passed by physical contact or by handling food If water contaminated with E. coli (through animal or human feces) touches food at any stage (irrigation, washing, rinsing, etc.), the food may also become contaminated

Enterococcus are naturally occurring intestinal bacteria that can be found in humans, animals, plants, soil, and water. It is one of the most commonly occurring hospital-acquired illnesses, but can also be food bourne. Enterococcus faecalis is the most commonly-isolated species.

Typical Symptoms

• - Fever
• - Urinary tract infection
• - Diarrhea
• - Diverticulitis
• - Meningitis (rare)

Most at risk

• - Young children
• - The elderly
• - The immuno-compromised

How is it spread?

Most frequently spread in hospitals. Can be spread through contaminated plants, soil, and water. Occasionally through person-to-person contact

Examples: If an infected person does not wash his/her hands properly after using the toilet, it can be passed along by physical contact or by handling food If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), contamination can also occur

• - The most common food-borne illness
• - A one-celled organism (usually Typhimurium and Enteritidis) known as salmonella
• - Common to the intestinal tracts of many warm-blooded animals, including cows and chickens; sometimes found in the feces of animals and infected humans
• - Salmonella Newport was discovered by the National Antibiotic Resistance Monitoring System (NARMS), an interactive agency cooperative consisting of the CDC, FDA, and USDA

Typical Symptoms

• - Fever
• - Abdominal cramps
• - Diarrhea
• - Rarely, death

Most at risk

• - Young children
• - Elderly
• - Immuno-compromised

How is it Spread?

• - Through food contaminated with animal feces
• - Through direct or indirect contact with infected individuals
• - Examples: Presence of the bacterium in the water supply If an infected person does not wash his/her hands properly after using the toilet, bacteria may be passed by physical contact or by handling food
• - Cross-contamination: utensils used on uncooked foods such as meats or eggs could spread the bacteria if then used on produce to be eaten raw

• - Any of the four main species of the pathogen Shigella
• - Most cases occur in regions with sub-standard hygiene and unsafe water supplies
• - A few cases of Shigellosis are reported in the U.S. each year

Typical Symptoms

• - Fever
• - Severe abdominal cramps
• - Diarrhea
• - In the most serious cases, seizures and death

Most at risk

• - Young children Elderly Immuno-compromised

How is it Spread?

• - By contaminated food or water
• - Person-to-person contact
• - Harbored in human feces only
• Example: If an infected person does not wash his/her hands properly after using the toilet, they may pass along the bacteria by physical contact or by handling food If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), food may also become contaminated

Cold chain management is the control and maintenance of storage temperatures to prevent product deterioration and bacteria growth, as well as to prolong shelf-life; it is the management of the real-time series of events that occur from seed to fork.

The cold chain combines all of the links between transport and storage

• - From harvest point to transportation (refrigerated trucks)
  
• - Transportation to production or shipping facilities
  
• - Production/shipping facilities to distribution warehouses
  
• - Distribution warehouses to foodservice operators' coolers
  
• - Storage inside foodservice operators' coolers until time of plating

Ethylene is an odorless, colorless gas that is produced naturally by fruits and vegetables. It can increase the pace at which fresh produce ripens, shortening shelf-life.

Some of the highest producers of ethylene are:
apples, avocado, (ripe) bananas, cantaloupe, kiwi, pears, stone fruit

Almost all fresh produce is at least somewhat sensitive to ethylene gas. In storage, be sure to isolate the high producers from the rest of your fruits and vegetables.

What is Food Security?

Food security refers to the monitoring and inspection of our food supply to reduce its vulnerability to targeted attacks. Areas covered include domestic production, imports, and distribution. Additional regulation of these activities is currently under consideration.

What is Bioterrorism?
Bioterrorism is the act of any individual, group, or government to spread disease pathogens with the intent to harm others. Many now believe that terrorists could attack the US food supply.

• - An international panel of scientists found that genetically altered crops are as safe as traditional crops.
• - Genetic modification allows crops to be grown with additional vitamins and nutrients to enhance the health of people around the world.
• - Crops can also be engineered to repel certain insects, thus reducing the need for some pesticides.
• - Foods might be grown in places that are today ridden with drought or floods.

Cons

• - Many believe that GMOs increase new toxins and allergens in foods.
• - May increase the use of chemicals.
• - May create herbicide-resistant weeds.
• - May disturb the ecological balance.

Good Agricultural Practices, or GAP, are the FDA guidelines for minimum sanitary and safety requirements to be used while growing and harvesting crops.

These requirements include the areas of

• - Site selection
• - Manure handling Irrigation methods
• - Equipment, field, and storage sanitation
• - Worker hygiene and training
• - Proper storage temperature maintenance

For example, before a farmer begins planting crops, he/she will create a blueprint of the specific practices needed to maintain the safety of all those connected with the operation, especially the end-user.

Good Manufacturing Practices, or GMP, are the minimum sanitary and processing requirements issued by the FDA (under section 520 of the Food, Drug and Cosmetic Act) that a company must uphold

Within the foodservice industry these typically consist of maintaining

• - A clean kitchen
• - A safe water supply
• - Good personal hygiene of all employees
• - A consistent and thorough employee training system
• - An up-to-date pest control program

Most foodservice industry companies use GMP to write more specific Standard Operating Procedures (SOPs) and to implement a comprehensive food safety program.

An IPM system seeks to implement socially responsible and economically feasible methods of reducing agricultural pests and promoting sustainable agriculture for the preservation of the environment

Management Options Cultural:

Crop Rotation
• - Mechanical: cultivating beneficial weeds
• - Biological: releasing parasites to control other pests
  - Genetic: use of plant disease-resistant varieties
• - Chemical: herbicides, insecticides, fungicides

Pros

• - Potential for increased production and improved quality of crops
• - Lower incidences of pesticides in the environment
• - May reduce farming costs

Cons

• - Live and/or dead pests in harvested produce
• - Time consuming Inconsistent results

A process in which high energy rays pass through packaged food. The process destroys dangerous microbes within and on the surface, including food-borne illnesses such as E. coli 0157:H7, Salmonella, Campylobacter, Shigella, Cyclospora, and Listeria .
The process also eliminates pests (such as fruit flies) and slows foods' natural ripening process, extending shelf life

• - Nutritional changes are insignificant
• - Critics claim that studies of irradiated foods are inconclusive or outdated, and that studies point to the mutation of genes in both animals and humans

Methods Used

• Electronic beam, or e-beam technology
• - Most prevalent type used today
• - Used by over 75% of ground beef producers and 50% of poultry processors
• - Purchased by U.S. Postal Service to safeguard mail supply
• - No radioactivity is involved
• - Turned off and on with a switch In use for 15 years
• 
  X-Ray technology
• - Most used in the irradiation of produce
• - Stronger version of the medical x-ray machine (can penetrate deeper than e-beam, but not as deep as gamma rays)
• - No radioactivity is involved
• - Turned off and on with a switch
• - More effective than e-beams on products that have high water density or inconsistent shapes (such as most fruits and vegetables)
  
• 
  Gamma ray radiation
• - In produce industry, most often used on dried herbs and spices
• - Also used in medical supplies, dental equipment, and household products
• - Rays are emitted by radioactive substance (either Cobalt 60 or Cesium 137)
• - Elements give off high-energy photons that can penetrate solids
• - Gamma rays do not make food, or anything else, radioactive
• - In use for over 30 years
• - Does use radioactive materials

Foods Currently Approved For Irradiation Tropical Fruits & Vegetables, Imported (2002, USDA) Meat (1997 FDA, 1999, USDA) Poultry (1990, FDA, 1992, USDA) Herbs and spices (1986, FDA) Fruits and vegetables (1986, FDA) Pork (1986, FDA) White potatoes (1964, FDA) Wheat flour (1963, FDA)

The USDA's National Organic Standards went into effect on October 21, 2002. The standards, established by the National Organics Standards Board with the help of thousands of industry and public comments, were written over a period of twelve years. Only foods that meet specific standards can display the national label.

What Are the Labeling Laws?

• - The National Organic Program (NOP) has four classifications of certification 100% Organic Foods must be produced and processed according to specific USDA guidelines.
• - Guidelines preclude the use of pesticides, chemical fertilizers, antibiotics, hormones, genetically modified ingredients, and irradiation, among other practices.
• - Foods certified to meet these requirements may display the USDA Organic label and/or the statement "100% Organic."
• - Organic foods must be made with 95% organic ingredients.
• - The remaining ingredients may be non-agricultural or not commercially available in organic form.
• - Foods certified to meet these guidelines may display the USDA Organic label (but not the statement "100% Organic.") Made With Organic Ingredients Foods made with 70-95% organic ingredients can state "Made With Organic Ingredients" on the label (and list up to three organic ingredients), but cannot display the seal. Less Than 70%
• - Such foods may list organic ingredients in the packaging information panel only (not on the principal display panel.)
• - To view the standards in detail, see The National Organic Program.

Pros

• - Provides consistent guidelines across the nation.
• - Increases consumer awareness and confidence.
• - Predicted to boost sales of organic products.
• - May increase organic farming worldwide; better for the environmen.

Cons

• - Smaller farmers may not be able to afford the cost of certification.
• - May lock smaller grower/suppliers out and relegate organics to bigger businesses.
• - May create incentives to import organic ingredients grown in countries with lower costs of production, i.e. Mexico.

How Do The New Organic Laws Affect The Foodservice Industry?

To date most foodservice operators are excluded from these regulations, but foodservice establishments may someday be required to document organic suppliers' certifications in order to mention "organic" on menus or in advertising/promotional materials.

Perchlorate is an industrial chemical. In the US it is used as primarily as an ingredient in rocket fuel, and in fireworks and flares. Perchlorate has also been found to occur naturally.

Does food contain perchlorate?

• - There is a potential for perchlorate contamination in food, most likely through the use of contaminated irrigation water, processing water, and via sources used for bottled water (which is a "food" regulated by US Food & Drug Administration [FDA]). However, FDA does not know the relative contribution of any particular source of perchlorate to that found in foods.
  - Recognizing this potential for perchlorate contamination in food, FDA conducted exploratory surveys in 2004-2005 to investigate the occurrence of perchlorate in certain foods and is using the data collected in these surveys to develop preliminary assessments of human exposure to perchlorate through food; FDA has additional investigations planned.
  - The FDA found low levels of perchlorate in milk, bottled water and lettuce. According to the Environmental Working group, a more recent study by the Centers for Disease Control (CDC) found that "a significant number of women are at risk of thyroid hormone depression from perchlorate exposure."

How does it affect humans?

• - Perchlorate at high doses (e.g., therapeutic, pharmacologic) can interfere with iodide uptake into the thyroid gland, interfering with thyroid hormone production.
• - Sustained inhibition of iodide uptake can lead to hypothyroidism, which can lead to metabolic problems in adults and abnormal development in utero and in infancy.

Is perchlorate regulated by the government?

• - There is currently no enforceable national drinking water standard for perchlorate either in Canada or in the United States, although various states have implemented guidelines or goals ranging from 1 ppb to 18 ppb for perchlorate in drinking water.
• - In the US, the Environmental Protection Agency (EPA) requires public water systems serving more than 10,000 people (and some smaller systems) to monitor drinking water for the contaminant.
• - As of March 2007, there are several bills under discussion in the US House and Senate requesting that the federal government establish a new drinking-water standard for perchlorate contamination. What should I do? Dr. Robert E. Brackett, Ph.D., Director of the Center for Food Safety and Applied Nutrition Food and Drug Administration stated, "Consumers should not view the low levels of perchlorate in the foods tested as an indicator of the 'risk' of eating certain foods, particularly when many of the foods are important components of a nutritious and balanced diet. Some of these food items are also important sources of iodine. Until more is known concerning perchlorates occurrence in foods, FDA continues to recommend that consumers eat a balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high-fiber grains, fruits, and vegetables."

Farmers use pesticides to keep diseases, harmful insects, and rodents from infesting and damaging otherwise healthy crops. Without the use of pesticides, it is believed that production in every category of agricultural farming would fall and consumer prices would rise dramatically.

How Are Pesticides Regulated?

• - Pesticides are regulated by the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) and the Food Quality Protection Act (FQPA).
• - In order to be approved for use, pesticides must be subjected to more than 120 tests by the Environmental Protection Agency (EPA) to determine their effects on our environment and its inhabitants.
• - Federal law requires all pesticide labels to include explicit directions for use and precautions to protect users, consumers, and the environment.

Is It Safe to Eat Produce Grown With The Use of Pesticides?

• The office of the Assistant Surgeon General, the National Cancer Institute, the American Association for Pediatrics, and the USDA, among others, believe that the benefits of eating fruits and vegetables far outweigh any potential risks that might be involved with ingesting foods correctly treated with pesticides. "Trying to avoid pesticide residues by avoiding fresh fruits and vegetables altogether is detrimental—not beneficial—to your health," says Edward Groth III, director of Technical Policy and Public Service for Consumers Union and publisher of Consumer Reports magazine.

Specifications are detailed descriptions of requirements, such as dimensions, materials, defect allowances, etc. In the produce industry, specifications define minimum acceptable levels of quality and, as such, play a key role in product consistency

Trace back refers to any means of tracing raw materials or ingredients in a product back to their places of origin. In the produce industry, for example, if a box of shredded lettuce were produced and packed under a trace back program, your distributor could trace back the head lettuce to a specific grower-shipper, packing house—even the field of origin. In the event the shredded lettuce was suspected in a case of food-borne illness, all other products sourced from the same origin could thus be readily identified and withdrawn from the market.