Food Safety -- part II
HACCP = Hazard Analysis and Critical Control Point
developed by Pillsbury Company for NASA astronauts in 1960s since then, adopted by FDA, USDA, and Dept. of Commerce predicts hazards and controls them before they happen 1. Identify hazards (i.e., biological, chemical, and physical hazards) identify potentially hazardous foods assess risk (e.g., high, medium, low, negligible) 2. Identify critical control points def. = any point in an operation where the hazard can be eliminated, prevented, or minimized observe the handling of food throughout its lifetime identify: sources of contamination, and potential for microbes to survive or grow 3. Establish controls identify: control criteria (e.g., temperatures) corrective action 4. Monitor monitor the critical control points record the data 5. Establish corrective action take action when criteria are not met 6. Verify that HACCP is functioningUnder HACCP, the role of the environmental health professional is to verify that HACCP is functioning.
Food Safety: Who does what in the federal government?
A. Federal regulation of food is hopelessly fragmented, with:
35 laws
12 agencies
51 interagency agreements
(not counting federal-state
interagency agreements)
Both Republican and Democrat administrations have tried to consolidate and
unify these activities, but problems remain, perhaps because
food itself presents issues in so many different contexts.
B. Most of the work is done by 6 major agencies:
1. Food and Drug Administration (FDA)
2. Environmental Protection Agency (EPA)
3. National Marine Fisheries Service (NMFS)
Also included are 3 different agencies in the
U.S. Department of Agriculture (USDA):
4. Food Safety and Inspection Service (FSIS)
5. Agricultural Marketing Service (AMS)
6. Federal Grain Inspection Service (FGIS)
C. funds: USDA receives most of the federal funding (about 3/4)
FDA is second, with about 1/8 of federal funds
D. FDA 1. Food Drug and Cosmetic Act
major
laws: 2. Egg Products Inspection Act
3. Federal Anti-tampering Act
4. Import Milk Act
5. Infant Formula Act
6. Pesticides Monitoring Improvements Act
7. Public Health Service Act
In this section, it is important to note not only the individual effects,
but the different approaches taken in regulating the food additive.
1. DES: Diethylstilbestrol (DES) is a synthetic estrogen
once used in humans that was ultimately banned
because of carcinogenic and mutagenic properties.
In food, it was used to fatten cattle and chickens.
Thus, the FDA banned it in 1977 because it
demonstrated a clear hazard in humans.
2. Sodium nitrite: nitrites present several concerns:
First, it is illegal to mask the aging of food
unless otherwise permitted, and nitrites
interfere with the browning of red meat:
normally: myoglobin + oxygen --> red meat turning brown
however: myoglobin + sodium nitrite --> met-myoglobin
(met-myoglobin interferes with the browning,
so red meats can age without browning.)
The good news is:
nitrites deter spoilage and botulism in cured meats,
and many of these products would not be possible
without nitrites (e.g., bacon, hot dogs, ham, etc.)
The bad news is:
nitrites cause headaches or hives in sensitive persons
nitrites can convert to nitrosamines,
which are carcinogenic.
Nitrites have not been banned. The reasons are:
Nitrosamines are not a direct additive,
so they cannot be banned.
There is no epidemiological evidence of increased
cancer from nitrites or nitrosamines in food.
Nitrates can reduce to nitrites in adult saliva
(nitrates are found in spinach, celery,
lettuce, etc.); therefore the banning of
nitrosamines and all its precursors would
lead to a banning of spinach, celery, and lettuce!
While this would be to the delight of children
all over the world, there are obvious health
benefits from these foods.
Thus, we generally do not ban products found in natural
sources, even if risks are possible.
3. monosodium (may appear on labels as: MSG, flavor enhancer,
glutamate: natural flavoring, or hydrolyzed vegetable protein)
This is sometimes called the "Chinese restaurant syndrome"
because of the use of MSG in Chinese cuisine. Hoever,
MSG can be found in a very broad range of foods.
effects: headaches, nausea, diarrhea,
burning sensation, chest pain, etc., and
brain lesions in monkeys and mice at high doses!
Despite the brain lesions data, MSG has not been banned.
Thus, the law is stricter about cancer
than about other effects such as brain lesions...
4. aspartame: Aspartame is a sweetener found NutraSweet, Equal,
and other products. It is made up of two naturally
occurring amino acids: aspartic acid and phenylalanine.
Symptoms are documented only in sensitive persons
called phenylketonurics, who genetically lack the
ability to metabolize phenylalanine.
Documented effects in these individuals include:
swelling of eyelids, lips, hands, or feet.
However, various complaints about aspartame include
headaches, dizziness, high blood pressure, etc.
After review, the FDA has dismissed these various symptoms
as anecdotal and inconsistent.
Thus, even with the use of natural materials and one
of the most thoroughly studied additives in history,
there are still suspected problems. Since "the dose makes
the poison", the problem with many of these products are due
to consuming too many products with this additive. If, for
example, you consume 6 cans of diet cola every day, your
symptoms may have to do more with the volume of consumption
than from aspartame.
5. sulfites: effects: abdominal cramps, diarrhea,
low blood pressure, elevated pulse,
light headedness, chest tightness,
asthma, hives
FDA banned its use on raw fruits and vegetables.
FDA requires labels when more than 10 ppm.
Thus, an advisory approach is taken here, and people can
make their own decisions on this product.
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