The Microworld
-
Upload
galvin-mooney -
Category
Documents
-
view
22 -
download
0
description
Transcript of The Microworld
2-1
The Microworld
2-2
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Bacillus cereus is commonly associated with cereal crops, such as rice
2. True or False: A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness
3. True or False: Cooking food to the required minimum internal temperature can help avoid listeriosis
4. True or False: A person with shigellosis may experience bloody diarrhea
5. True or False: Highly acidic food typically does not support the growth of foodborne microorganisms
2-2
2-3
Microbial Contaminants
Microorganism
Small, living organism
Pathogen
Illness-causing microorganism
Toxin
Poison
2-4
Microbial Contaminants
Microorganisms That Can Contaminate Food and Cause Foodborne Illness
Bacteria Viruses Parasites Fungi
2-5
What Microorganisms Need to Grow: FAT TOM
FFood AAcidity T
T O M
Temperature
Time Oxygen Moisture
2-6
What Microorganisms Need to Grow: FAT TOM
Food
Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins
These are found in potentially hazardous food including:
Meat
Poultry
Dairy products
Eggs
FFood
2-7
What Microorganisms Need to Grow: FAT TOM
Acidity
Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6)
Most food falls into this range
pH Scale
Neutral
Aci
dic
7.5–4.6ideal forbacterialgrowth
Alk
ali
ne
AAcidity
2-8
What Microorganisms Need to Grow: FAT TOM
Temperature
Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)
Th
e T
emp
erat
ure
Dan
ger
Zo
ne
135°F(57°C)
41°F(5°C)
TTemperature
2-9
What Microorganisms Need to Grow: FAT TOM
Time
Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ=growth high enough to cause illness TTime
2-10
What Microorganisms Need to Grow: FAT TOM
Oxygen
Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent
OOxygen
2-11
What Microorganisms Need to Grow: FAT TOM
Moisture
Most foodborne microorganisms require moisture to grow
The amount of moisture available in food for this growth is called water activity (aw)
Potentially hazardous food typically has an aw of .85 or higher
MMoisture
2-12
Controlling the Growth of Microorganisms
The two conditions you can control:
Temperature
Refrigerate or freeze food properly
Cook food properly
Time
Minimize time food spends in the temperature danger zone (TDZ)
2-13
Apply Your Knowledge: What I Need to Grow!
Which conditions typically support the growth of microorganisms?
Food that is high in fat
Food that contains protein
pH of 9.0
Temperature of 155F (68C) or higher
Dry environment
1
2
3
4
5
2-13
2-14
Classifying Foodborne Illness
Foodborne Infections Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Foodborne Intoxications Result when a person eats food containing
toxins that cause illness
Foodborne Toxin-Mediated Infections Result when a person eats food containing
pathogens, which then produce illness-causing toxins in the intestines
2-15
Bacteria That Cause Foodborne Illness
Basic Characteristics
Living, single-celled organism
Can be carried by food, water, soil, animals, humans, or insects
Can reproduce very rapidly under favorable conditions
2-16
Bacteria That Cause Foodborne Illness
Basic Characteristics: continued
Some survive freezing
Some change into a different form called spores to protect themselves
Some spoil food; others cause illness
Some produce toxins that cause illness
2-17
Spores
Certain bacteria can change into a different form, called spores, to protect themselves
Spores
Form when nutrients are not available
Are commonly found in soil and contaminate food grown there
Can contaminate meat, poultry, fish, and other food exposed to soil or dust
2-18
Spores
Spores
Can resist heat, allowing them to survive cooking temperatures
Can revert back to a form capable of growth when:
Food is not stored at the proper temperature
Food is not held or cooled properly
2-19
Major Foodborne Illnesses Caused by Bacteria
Infections
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
Vibrio parahaemolyticus Gastroenteritis
Vibrio vulnificus Primary Septicemia/Gastroenteritis
2-20
Illness: Campylobacteriosis Bacteria:Campylobacter jejuni
Most Common Symptoms
Diarrhea
Abdominal Cramps
Fever
Headache
Poultry
Water contaminated with the bacteria
Diarrhea (may be bloody)
Abdominal cramps
Fever
Headache
Infection: Campylobacteriosis
Commonly Associated Food Most Common Symptoms
2-21
Preventing Campylobacteriosis
To reduce the bacteria in food:
Cook food, particularly poultry, to required minimum internal temperatures
To prevent the transfer of the bacteria:
Prevent cross-contamination between raw poultry and ready-to-eat food.
2-22
Infection: Salmonellosis
Illness: Salmonellosis Bacteria:Salmonella spp.
Commonly Associated Food Most Common Symptoms
Poultry and eggs
Dairy products
Beef
Diarrhea
Abdominal cramps
Vomiting
Fever
2-23
Preventing Salmonellosis
To reduce the bacteria in food: Cook raw beef, poultry, and eggs to
required minimum internal temperatures.
To prevent the transfer of the bacteria: Minimize cross-contamination between
raw meat and poultry and ready-to-eat food.
Exclude foodhandlers diagnosed with salmonellosis.
2-24
Infection: Shigellosis
Illness: Shigellosis Bacteria:Shigella spp.
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Food easily contaminated by hands
Food in contact with contaminated water (i.e., produce)
Bloody diarrhea
Abdominal pain and cramps
Fever (occasionally)
2-25
Preventing Shigellosis
To prevent the transfer of the bacteria:
Exclude foodhandlers if they:
Have diarrhea
Have been diagnosed with shigellosis
Wash hands when necessary
Control flies inside and outside the establishment
2-26
Illness: Listeriosis Bacteria:Listeria monocytogenes
Infection: Listeriosis
Most Common Symptoms
Raw meat
Unpasteurized milk and milk products
Ready-to-eat food including:
Deli meats
Hot dogs
Soft cheese
Pregnant women
Spontaneous abortion of the fetus
Newborns
Sepsis
Pneumonia
Meningitis
Commonly Associated Food Most Common Symptoms
2-27
Preventing Listeriosis
It is critical to: Discard product that has passed its
use-by or expiration date Avoid using unpasteurized dairy
products
To reduce the bacteria in food: Cook raw meat to required minimum
internal temperatures
To prevent the transfer of the bacteria: Prevent cross-contamination between
raw or undercooked and ready-to-eat food
2-28
Infection: Vibrio parahaemolyticus Gastroenteritis
Illness: Vibrio parahaemolyticus Gastroenteritis
Bacteria:Vibrio parahaemolyticus
Commonly Associated Food Most Common Symptoms
Raw or partially cooked oysters
Diarrhea and abdominal cramps
Nausea and vomiting
Low grade fever and chills
2-29
Preventing Vibrio parahaemolyticus Gastroenteritis
Most Important Prevention Measures
Purchase oysters from approved, reputable suppliers
Cook oysters to the required minimum internal temperature
2-30
Infection: Vibrio vulnificus Primary Septicemia
Raw or partially cooked oysters
Fever and chills Nausea Skin lesions Diarrhea and
vomiting possible
Commonly Associated Food Most Common Symptoms
(People with liver disease and diabetes)
Illness: Vibrio vulnificus Primary Septicemia
Bacteria:Vibro vulnificus
2-31
Illness: Vibrio vulnificusGastroenteritis
Bacteria:Vibrio vulnificus
Infection: Vibrio vulnificus Gastroenteritis
Raw or partially cooked oysters
(Otherwise healthy people) Diarrhea Abdominal cramps
Commonly Associated Food Most Common Symptoms
2-32
Preventing Vibrio vulnificus Septicemia/Gastroenteritis
Most Important Prevention Measures Purchase oysters from approved,
reputable suppliers. Cook oysters to the required minimum
internal temperature. Inform people at risk to consult a
physician before regularly consuming raw or partially cooked oysters
2-33
Major Foodborne Illnesses Caused by Bacteria
Intoxications
Bacillus cereus Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
2-34
Intoxication: Bacillus cereus Gastroenteritis
Illness: Bacillus cereus Gastroenteritis
Bacteria:Bacillus cereus
(Diarrheal Toxin)
Most Common Symptoms
Cooked corn
Cooked potatoes
Cooked vegetables
Meat products
Watery diarrhea
Abdominal cramps and pain
Vomiting is absent
Most Common SymptomsCommonly Associated Food
2-35
Most Common SymptomsCommonly Associated Food
Illness: Bacillus cereus Gastroenteritis
Bacteria:Bacillus cereus
(Emetic Toxin)
Intoxication: Bacillus cereus Gastroenteritis
Cooked rice dishes including:
Fried rice
Rice pudding
Nausea
Vomiting
2-36
Preventing Bacillus cereus Gastroenteritis
To reduce the bacteria in food:
Cook food to required minimum internal temperatures
To prevent the growth of the bacteria:
Hold food at the proper temperature
Cool food properly
2-37
Illness: Staphylococcal Gastroenteritis
Bacteria:Staphylococcus aureus
Intoxication: Staphylococcal Gastroenteritis
Most Common SymptomsCommonly Associated Food
Salads containing potentially hazardous food:
Egg, tuna, chicken, macaroni
Deli meats
Nausea
Vomiting and retching
Abdominal cramps
Commonly Associated Food Most Common Symptoms
2-38
Preventing Staphylococcal Gastroenteritis
To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict foodhandlers with infected cuts
on hands and arms
To prevent the growth of the bacteria in food: Minimize the time food spends in the
TDZ Cook, hold, and cool food properly
2-39
Intoxication: Botulism
Illness: Botulism Bacteria:Clostridium botulinum
Commonly Associated Food Most Common Symptoms
Improperly canned food ROP food Temperature abused
vegetables like: Baked potatoes Untreated garlic-
and-oil mixtures
Initially: Nausea and Vomiting
Later: Weakness Double vision Difficulty speaking and
swallowing
2-40
Preventing Botulism
Most Important Prevention Measures:
Hold, cool, and reheat food properly
Inspect canned food for damage
2-41
Major Foodborne Illnesses Caused by Bacteria
Toxin-Mediated Infections:
Clostridium perfringens Gastroenteritis
Hemorrhagic Colitis
2-42
Illness: Clostridium perfringens Gastroenteritis
Bacteria:Clostridium perfringens
Meat Poultry Meat and poultry
dishes: Stews Gravies
Diarrhea Severe abdominal
pain Fever and vomiting
are absent
Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis
Commonly Associated Food Most Common Symptoms
2-43
Preventing Clostridium perfringens Gastroenteritis
To prevent growth of the bacteria (especially in meat dishes):
Cool and reheat food properly
Hold food at the proper temperature
2-44
Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing
Escherichia coli
Toxin-Mediated Infection: Hemorrhagic Colitis
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ground beef (raw and undercooked)
Contaminated produce
Diarrhea (eventually becomes bloody)
Abdominal cramps Severe cases can
result in hemolytic uremic syndrome (HUS)
2-45
Preventing Hemorrhagic Colitis
To reduce the bacteria in food: Cook food, particularly ground beef, to
required minimum internal temperatures
To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw
meat and ready-to-eat food Exclude employees from the establishment if:
They have diarrhea They have been diagnosed with hemorrhagic colitis
2-46
Basic Characteristics of Viruses
Viruses
Some may survive freezing
Can be transmitted from:
Person to person
People to food
People to food-contact surfaces
Usually contaminate food through a foodhandler’s improper hygiene
Can contaminate both food and water supplies
2-47
Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
Hepatitis A
Norovirus Gastroenteritis
2-48
Infection: Hepatitis A
Illness: Hepatitis A Virus: Hepatitis A
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ready-to-eat food including:
Deli meats
Produce
Salads
Raw and partially cooked shellfish
Initially: Fever (mild) General weakness Nausea Abdominal painLater: Jaundice
2-49
Preventing Hepatitis A
To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or
hepatitis A Minimize bare-hand contact with ready-to-eat food
Other prevention measures: Purchase shellfish from approved, reputable
suppliers Inform high-risk populations to consult a physician
before regularly consuming raw or partially cooked shellfish
2-50
Infection: Norovirus Gastroenteritis
Illness: Norovirus Gastroenteritis Virus: Norovirus
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ready-to-eat food Shellfish
contaminated by sewage
Vomiting Diarrhea Nausea Abdominal
cramps
2-51
Preventing Norovirus Gastroenteritis
To prevent the transfer of the virus to food:
Exclude foodhandlers with diarrhea and vomiting
Exclude employees who have been diagnosed with Norovirus Gastroenteritis
Wash hands properly
Other prevention measures:
Purchase shellfish from approved, reputable suppliers
2-52
Basic Characteristics of Parasites
Parasites
Are living organisms that need a host to survive
Are small, often microscopic
Infect many animals and can be transmitted to humans
Are a hazard to food and water
2-53
Major Foodborne Illnesses Caused by Parasites
Parasitic Foodborne Illnesses
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
2-54
Illness: Anisakiasis Parasite: Anisakis simplex
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon
Non-invasive Tingling in throat Coughing up wormsInvasive Stomach pain Nausea Vomiting Diarrhea
Infection: Anisakiasis
2-55
Preventing Anisakiasis
Most Important Prevention Measures
Cook fish to required minimum internal temperatures
Purchase fish from approved, reputable suppliers
If fish will be served raw or undercooked:
Purchase sushi-grade fish
Ensure sushi-grade fish has been frozen properly by the supplier
2-56
Infection: Cyclosporiasis
Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis
Commonly Associated Food Most Common Symptoms
Produce irrigated or washed with water containing the parasite
Nausea (mild to severe)
Abdominal cramping
Mild fever Diarrhea alternating
with constipation
2-57
Preventing Cyclosporiasis
It is critical to:
Purchase produce from approved, reputable suppliers
To prevent the transfer of the parasite to food:
Exclude foodhandlers with diarrhea
Wash hands properly to minimize the risk of cross-contamination
2-58
Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum
Infection: Cryptosporidiosis
Commonly Associated Food Most Common Symptoms
Untreated or improperly treated water
Contaminated produce
Watery diarrhea Stomach cramps Nausea Weight loss
2-59
Preventing Cryptosporidiosis
It is critical to:
Purchase produce from approved, reputable suppliers
Use properly treated water
To prevent the transfer of the parasite to food:
Exclude foodhandlers with diarrhea
Wash hands properly to minimize the risk of cross-contamination
2-60
Infection: Giardiasis
Illness: Giardiasis Parasite: Giardia duodenalis
Improperly treated water
Initially: FeverLater: Loose stools Abdominal
cramps Nausea
Commonly Associated Food Most Common Symptoms
2-61
Preventing Giardiasis
Most Important Prevention Measure
Use properly treated water
To prevent the transfer of the parasite to food:
Exclude foodhandlers with diarrhea
Wash hands properly to minimize the risk of cross-contamination
2-62
Fungi
Fungi
Commonly cause food spoilage and sometimes illness
Molds Yeasts
Fungi
2-63
Basic Characteristics of Mold
Mold
Spoils food and sometimes causes illness
Grows well in acidic food with low water activity
Is not destroyed by freezing
Can produce toxins such as aflatoxins
2-64
Basic Characteristics of Yeast
Yeast
Can spoil food rapidly
May produce a smell or taste of alcohol as it spoils food
May appear as a pink discoloration or slime and may bubble
2-65
Updated for 2010 Edition