Pertemuan 10

FOOD SAFETY
 The focus of this chapter is on food safety, including
foodborne diseases, foodborne infections, and
foodborne outbreaks.
 some of the causes of acute foodborne illness are
microbial agents and toxic chemicals such as
pesticides and heavy metals.
 other contaminants in foods include food additives,
antibiotics used to promote growth in animals used for
food, and low levels of potential carcinogens.
 What is meant by foodborne illness (foodborne
disease)?
 This term denotes illness caused by foods that
have been consumed.
 Often such illnesses are inaccurately called “food
poisoning.”
 causes of foodborne illnesses include toxins formed by
bacterial growth in the intestines or in food itself and by
infections with bacteria and other microbes following the
ingestion of contaminated food.
 Examples of the foodborne diseases that are monitored are
those caused by parasites such as Cyclospora and
Cryptosporidium and bacterial agents such as
Campylobacter, E. coli, Listeria monocytogenes, Salmonella,
Shigella, Vibrio, and Yersinia enterocolitica.
 Foodborne illness can be both acute and long term.
Illnesses transmitted by foods can cause adverse birth
outcomes, chronic illnesses, and disabilities (e.g.,
miscarriages, neurologic sequelae from meningitis, and
kidney failure).
 The “big three” categories of food hazards are
biological, physical, and chemical
 Physical hazards encompass foreign objects in food
such as stones, glass, metal (e.g., bullets), and
pieces of wood.
 FIGURE 11.13
Domoic acid.
 Reproduced
courtesy of
Channel Islands
National Marine
Sanctuary.
Domoic Acid.
Biotechnology and genetically modified (GM) foods hold promise for addressing
the need for more food supplies as the world’s population increases and, at the
same time, available land and water for agricultural uses diminish
Despite the advantages of GM foods, environmental groups have expressed
concerns over their potential negative consequences.64–66 Some of the
concerns raised are the following:
 Use of GM plants may reduce genetic diversity; GM plants used for food crops
might be more susceptible to eradication than existing plants in the event of a
disaster such as the appearance of a new plant disease.
 GM plants and animals could escape into the environment, supplanting natural
species. For example, farm-raised GM salmon might escape their holding pens
and compete more successfully for food and reproduction success than wild
salmon.
 Concern about the health effects of genetically modified foods (e.g., allergic
reactions and carcinogenesis) has led some countries to ban their use.
 Pollen from GM plants could cross-pollinate with non-GM plants, causing loss
of biodiversity.
 The number of antibiotic-resistant strains of bacteria might increase via gene
transfer from GM foods.
 Genes from GM plants could migrate into non-GM plants (called outcrossing)
with undetermined effects on food safety and security.
 The term food additives is defined as “substances that become part
of a food product when added (intentionally or unintentionally) during
the processing or production of that food.”68 There are three categories
of food additives: intentional, incidental, and malicious.
■■ Intentional (direct) additives are added to foods in order to improve
their quality.
■■ Incidental (indirect) additives may be present in foods as a result of
unintentional contamination during packaging, storage, and handling.
Examples are pesticide residues on fruits, substances from packaging,
or antimicrobial agents present in meats; foods may contain parts of
insects that were not removed during processing or that have infested a
food item.
■■ Malicious additives include substances such as poisons that saboteurs
introduce into foods for various reasons (e.g., poisoning of taquitos
from the pesticide endrin).
Preservatives that processors add to foods act as
antimicrobial agents and antioxidants. Among the
antimicrobial preservatives are nitrates (e.g., sodium
nitrate and potassium nitrate), BHA (butylated
hydroxyl anisole) and BHT (butylated
hydroxytoluene), disodium EDTA
(ethylenediaminetetraacetic acid), sulfites, and
propionates.
 Bagaimanakah peraturan tentang food safety di
indonesia? Buat bagan atau alurnya serta
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