Microworld

7/23/2019 Microworld

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HE MICROWORLDPRINCIPLES OF FOOD SAFETY, HYGIENE & SANITATION

MA. CRISTINA Q. TRINIDAD


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Pathogens

Microorganism

Small, living organism that can only be seen with the aid ofa microscope.

Pathogen

Harmful (illness-causing) microorganism

o!in

Poison

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ypes of Pathogens

Pathogens hat "an "ontaminate #ood and "ause

#oodborne $llness

Viruses Bacteria Parasites Fungi

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%hat Pathogens &eed to 'row

Food

Acidity

T

T O M

Time Oxygen Moisture

Temperature

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#ood

Pathogens reuire an energysource to grow, such ascarbohydrates or proteins

hey are commonly found in PH#

such as meat, poultry, dairyproducts and eggs.

Food


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cidity

Pathogens grow best in foodthat contains little or no acid

pH - Measure of a food*s acidity oral+alinity. he pH scale ranges

from . to .. pH between/. and . is 010$&2 whilea pH between . to 3.4 is"$5$". pH of /. is &2670.#ood borne microorganisms

grow well in food that has a&2670 8 S0$'H09 "$5$"pH (.3-/.:)

Acidity


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emperature

Pathogens grow well attemperaturesbetween ;# and )T

Temperature


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Time

Pat!ogens need time to gro"

4 !ours or more in T#$ % gro"t!!ig! enoug! to ma&e someone sic&

'i(en t!e rig!t conditions) t!ey arecapa*+e o, dou*+ing t!eirpopu+ation e(ery 2 minutes.

T

Time


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8!ygen

Some pathogens need o!ygento grow, while others growwhen o!ygen isn*t there

erobic - microorganisms

that need o!ygen to survive. naerobic - opposite

O

Oxygen


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Moisture

Pathogens need moisturein food to grow

%ater activity (aw) - amount ofmoisture available in food for

microorganisms to grow. $t ismeasured on a scale from . -., with water having a wateractivity of .. PH# typically has awater activity value of .?: or

higher.

M

Moisture


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#ood Most 0i+ely to @ecome 6nsafe

#ood hat #avors the 'rowth of Pathogens

Mi+& and dairyproducts

Meat *ee,) por&)and +am*

Fis!

ggs except t!osetreated to e+iminateSalmonella spp.

Pou+try !e++,is! and

crustaceans

Ba&ed potatoes

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#ood Most 0i+ely to @ecome 6nsafe

#ood hat #avors the 'rowth of Pathogens continued

To,u or ot!ersoy-protein ,ood

7ntreatedgar+ic-and-oi+mixtures

prouts andsprout seeds

+iced me+ons andcut tomatoes

8eat-treated p+ant ,ood)

suc! as coo&ed rice)

*eans) and (egeta*+es

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"lassifying #oodborne $llnesses

#oodborne $nfection9esu+t o, a person eating ,ood containing

pat!ogens) "!ic! t!en gro" in t!e intestines andcause i++ness.

#oodborne $nto!ication

9esu+t o, a person eating ,ood containingtoxins t!at cause an i++ness. T!e toxins may*e t!eresu+t o, c!emica+ contamination

#oodborne Mediated $nfection

9esu+t o, a person eating ,ood containingpat!ogens) "!ic! t!en produce i++ness-causingtoxins in t!e intestines.

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"ontrolling the 'rowth of Pathogens

he "onditions 9ou "an "ontrol

emperature

:eep P8F out o, t!e temperature danger;one

ime


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8ther #ood 7euiring "are

2!amples of 7eady-to-2at #ood

%ashed fruit and vegetables(whole and cut)

5eli meat

@a+ery items

Sugar, spices, and seasonings

"oo+ed food

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'eneral $nformation about Airuses

Airuses canB

Survive cooler and free=ertemperatures

"ontaminate food and water

'row in the intestines, but notin food

@e transmitted fromB

Person to person

Peop+e to ,ood

Peop+e to ,ood-contact sur,aces

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MaCor #oodborne $llnesses "aused by Airuses

Airal #oodborne $llnesses

Hepatitis

&orovirus gastroenteritis

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Hepatitis

=++ness 8epatitis A

Virus 8epatitis A

Commonly Linked Food Most Common Symptoms

9eady-to-eat ,ood Fe(er mi+d

!e++,is! ,rom contaminated "ater 'enera+ "ea&ness

>ausea

A*domina+ pain

Jaundice (appears later)

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Preventing Hepatitis

Most $mportant Prevention Measure

Practice personal hygiene8ther Prevention Measures

1eep employees with Caundice out of the operation

1eep employees diagnosed with hepatitis out of theoperation

%ash hands

Minimi=e bare-hand contact with ready-to-eat food

Purchase shellDsh from approved, reputable suppliers

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&orovirus 'astroenteritis


9eady-to-eat ,ood Vomiting

!e++,is! ,rom contaminated "ater #iarr!ea

>ausea

Abdominal cramps

=++ness >oro(irus gastroenteritis

Bacteria >oro(irus

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Preventing &orovirus 'astroenteritis



1eep employees with diarrhea and vomiting out of theoperation

1eep employees diagnosed with &orovirus out of theoperation

%ash hands

Minimi=e bare-hand contact with ready-to-eat food

Purchase shellDsh from approved, reputable suppliers

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"haracteristics of @acteria hat "ause #oodborne $llness

@asic "haracteristics

Most are controlled by +eepingfood out of the temperaturedanger =one

%ill grow rapidly if #8M

conditions are rightSome can change into spores to

+eep from dying when theydon*t have enough food

Some ma+e to!ins in food asthey grow and die

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$llnesses

Bacilluscereusgastroenteritis

0isteriosis

Hemorrhagic colitis

Clostridium perfringensgastroenteritis@otulism

Salmonellosis

Shigellosis

Staphylococcal gastroenteritis

Vibrio vulnificusprimarysepticemiaEgastroenteritis

MaCor #oodborne $llnesses "aused by @acteria

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$llnesses Prevented by "ontrolling

ime and emperatureBacilluscereusgastroenteritis

0isteriosis

Hemorrhagic colitisClostridium perfringensgastroenteritis

@otulism

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Bacillus cereus'astroenteritis


?oo&ed (egeta*+es @atery diarr!ea

Meat products >o (omiting

Milk

=++ness Bacillus cereusgastroenteritis

Bacteria Bacillus cereus

#iarr!ea+ =++ness

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Bacillus cereus'astroenteritis


Cooked rice dishes including:

Fried rice

Rice pudding

Nausea

Vomiting

=++ness Bacillus cereusgastroenteritis

Bacteria Bacillus cereus

Vomiting =++ness

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Preventing Bacillus cereus'astroenteritis


"ontrol time and temperature8ther Prevention Measures

"oo+ food to minimum internal temperatures

Hold food at the right temperatures"ool food correctly

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0isteriosis


9a" meatPregnant "omen

Miscarriage

9eady-to-eat ,ood suc! as

#e+i meat

8ot dogs

o,t c!eese

>e"*orns

epsis

Pneumonia

Meningitis

Unpasteurized dairy products

=++ness


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Preventing 0isteriosis



hrow out any product that has passed its use-by ore!piration date

"oo+ raw meat to minimum internal temperatures

Prevent cross-contamination between raw or undercoo+edfood and ready-to-eat food

void using unpasteuri=ed dairy products

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Hemorrhagic "olitis


'round *ee, ra" and undercoo&ed #iarr!ea *ecomes *+oody

?ontaminated produce A*domina+ cramps

Kidney failure (in severe cases)

=++ness 8emorr!agic co+itis

Bacteria !iga toxin-producing

Escherichia coli, inc+udingO158) O26811) O1118/) and

O15/>M

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Preventing Hemorrhagic "olitis



"oo+ food, especially ground beef, to minimum internaltemperatures

Purchase produce from approved, reputable suppliers

Prevent cross-contamination between raw meat andready-to-eat food

1eep employees with diarrhea out of the operation

1eep employees diagnosed with hemorrhagic colitis out ofthe operation

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Clostridium perfringens'astroenteritis


Meat #iarr!ea

Pou+try e(ere a*domina+ pain

Meat and poultry dishes: Stews

and gravies

=++ness ?+ostridiumperfringensgastroenteritis

Bacteria Clostridium perfringens

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"ool and reheat food correctly

Hold food at the right temperatures

Preventing Clostridium perfringens'astroenteritis

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@otulism


=ncorrect+y canned ,ood=nitia++y

>ausea and (omiting

Reduced oxygen packaged (ROP)food

Temperature-abused food (bakedpotatoes)

Untreated garlic-and-oil mixtures

Later:

Weakness

Double vision

Difficulty speaking and swallowing

=++ness Botu+ism

Bacteria Clostridium botulinum

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Hold, cool, and reheat food correctly

$nspect canned food for damage

Preventing @otulism

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$llnesses Prevented by Preventing

"ross-"ontaminationSalmonellosis

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Salmonellosis


Pou+try and eggs #iarr!ea

#airy products A*domina+ cramps

Produce Vomiting

Fever

=++ness a+mone++osis

Bacteria Salmonellaspp.

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Preventing Salmonellosis


Prevent cross-contamination8ther Prevention Measures

"oo+ poultry and eggs to minimum internal temperatures

Prevent cross-contamination between poultry andready-to-eat food

1eep foodhandlers who have been diagnosed withsalmonellosis out of the operation

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$llnesses Prevented by Practicing Personal Hygiene

Shigellosis

Staphylococcal gastroenteritis

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Shigellosis


Food easi+y contaminated *y!ands) inc+uding

a+ads containing T? ,oodpotato) tuna) s!rimp) macaroni)c!ic&en

B+oody diarr!ea

Food in contact "it! contaminated"ater) suc! as produce

A*domina+ pain and cramps

Fever (occasionally)

=++ness !ige++osis

Bacteria Shigellaspp.

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Preventing Shigellosis



1eep foodhandlers with diarrhea out ofthe operation

1eep foodhandlers diagnosed withshigellosis out of the operation

%ash hands

"ontrol Fies inside and outsidethe operation

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Staphylococcal 'astroenteritis


Food reuiring !and+ing duringpreparation) inc+uding

a+ads containing T? ,ood egg)tuna) c!ic&en) macaroni

>ausea

#e+i meat Vomiting and retc!ing

Abdominal cramps

=++ness tap!y+ococca+ gastroenteritis

Bacteria Staphylococcus aureus

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Preventing Staphylococcal 'astroenteritis

Most $mportant Prevention

MeasurePractice personal hygiene8ther Prevention Measures

%ash hands, particularly after

touching the hair, face, or body"over wounds on hands and arms

Hold, cool, and reheat food correctly

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C db ll " d b i


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$llnesses Prevented by Purchasing from pproved,

7eputable SuppliersVibrio gastroenteritis

Vibrio vulnificus primary septicemia

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ib i l ifi P i S i i


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Vibrio vulnificus Primary Septicemia


Oysters ,rom contaminated "ater


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Vibrio parahaemolyticus'astroenteritis


Oysters ,rom contaminated "ater #iarr!ea

A*domina+ cramps and nausea

Vomiting

Low-grade fever and chills

=++ness Vibrioparahaemolyticus

gastroenteritisBacteria Vibrio parahaemolyticus

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Most $mportant Prevention

MeasurePurchase from approved, reputable

suppliers8ther Prevention Measures

"oo+ oysters to minimum internaltemperatures

Preventing $llnesses from Vibrio vunificus/parahaemolyticus

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"h t i ti f P it


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"haracteristics of Parasites

Parasites

"annot survive in food

&eed to be in the meat of anotheranimal to survive (cows,chic+ens, pigs, Dsh)

"an be found in the feces ofanimals and people

"an contaminate food and water,particularly water used toirrigate produce

%ill cause illness if eaten

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M C # db $ll " d b P it


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MaCor #oodborne $llnesses "aused by Parasites

#oodborne $llnesses from Parasites

nisa+iasis

"ryptosporidiosis

'iardiasis

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i +i i


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nisa+iasis


9a" and undercoo&ed ,is!)inc+uding

Ting+ing in t!roat8erring

?od

8a+i*ut

Mac&ere+

Pacific salmon Coughing up worms

=++ness Anisa&iasis

Parasite Anisakis simplex

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P ti i +i i


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Preventing nisa+iasis


Purchase from approved, reputable suppliers8ther Prevention Measures

"oo+ Dsh to minimum internal temperatures

$f serving raw or undercoo+ed Dsh, purchase sushi-gradeDsh that has been fro=en to the right time-temperaturereuirements

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"ryptosporidiosis


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"ryptosporidiosis


?ontaminated "ater @atery diarr!ea

Produce A*domina+ cramps

>ausea

Weight loss

=++ness ?ryptosporidiosis

Parasite Cryptosporidiumparvum

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Preventing "ryptosporidiosis


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Preventing "ryptosporidiosis


Purchase from approved, reputable suppliers8ther Prevention Measures

6se properly treated water

1eep foodhandlers with diarrhea out of the operation

%ash hands

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'iardiasis


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'iardiasis

Commonly Linked Food Most Common Symptoms=mproper+y treated "ater =nitia++y

Produce Fe(er


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Preventing 'iardiasis


Purchase from approved, reputable suppliers

8ther Prevention Measures

6se properly treated water1eep foodhandlers with diarrhea out of the operation

%ash hands

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#ungi


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#ungi

#ungi

"ommonly cause food spoilageand sometimes illness

Mo+ds easts

ungi

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@asic "haracteristics of Mold


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@asic "haracteristics of Mold

Molds

Spoil food and sometimes causeillness

'row well in acidic food with littlemoisture

re not destroyed by cooler orfree=er temperatures

"an produce to!ins such asaFato!ins

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@asic "haracteristics of 9east


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@asic "haracteristics of 9east

9east

"an spoil food uic+ly

May produce a smell or taste ofalcohol as it spoils food

May loo+ li+e a white or pin+

discoloration orslime and may

bubble

'row well in acidic food with littlemoisture

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