8/21/2019 Food Hygine and Water Microbiology Final
1/183
- Copyright Bureau Veritas
MICROBIOLOGY DEPARTMENTINSPECTORATE INTERNATIONAL LIMITED
( Bureau Veritas Commodities Division)
World Leader in Commodity Inspection and Testing
8/21/2019 Food Hygine and Water Microbiology Final
2/183
2Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Legionella control in theUniversity of Sheffield
Legionella Awareness for
Departmentalrepresentatives
FOOD SAFETY- Microbiological hazards
8/21/2019 Food Hygine and Water Microbiology Final
3/183
3Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Program outline
Introduction
Food legislation
Food poisoning statistics
Food hazards
Bacterial food poisoning
Potentially hazardous foods
Causes of food poisoning
Prevention of food poisoning
Food handling controls
Conclusion
Assessment
8/21/2019 Food Hygine and Water Microbiology Final
4/183
4Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Introduction
Food safety is an important public health priority. Foodborne illness(sometimes called "foodborne disease," "foodborne infection," or "foodpoisoning) is a common, costlyyet preventablepublic healthproblem.
.
Every person working in the food industry has a responsibility to preparefood that is safe and suitable to eat.
This training presentation will assist you with this responsibility.
8/21/2019 Food Hygine and Water Microbiology Final
5/183
5Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Food legislation
8/21/2019 Food Hygine and Water Microbiology Final
6/183
6Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Food legislation
The Food Code has been developed to help the food industry andthe law-enforcement officers understand the ways and means tomeet the standards and objectives mentioned in the GCC, Federaland Local regulations.
The Code also helps the Food Control Department determinecompliance with these standards and enhance consistency in theinterpretation and enforcement of regulations.
8/21/2019 Food Hygine and Water Microbiology Final
7/1837Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Who has had food poisoning?
8/21/2019 Food Hygine and Water Microbiology Final
8/1838Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Current food poisoning statistics in United states
CDC estimates that each year roughly 1 in 6 Americans(or 48 million people) get sick
128,000 are hospitalized, and
3,000 die of foodborne diseases
A large majority of these cases stem from incorrect
food handling and hygiene practices within the foodindustry
8/21/2019 Food Hygine and Water Microbiology Final
9/1839Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Current food poisoning statistics in Australia
It is estimated there are:
14,800 food poisoning cases per day
5.4 million cases per year
14,700 hospital admissions per year 76 deaths per year
$3 billion per year in associated costs
60-80% of all reported cases come from commercial food premises.
It is also estimated that between 500,000 and 1 million cases of foodpoisoning occur in Queensland per year.
8/21/2019 Food Hygine and Water Microbiology Final
10/18310Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Causes of illness single food commodity outbreaks, 20032008
8/21/2019 Food Hygine and Water Microbiology Final
11/18311Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Costs associated with food poisoning
Food business
Bad reputation
Loss of revenue
Business closure Legal action and penalties
Consumer/economy
Productivity loss
Work absenteeism
Medical expenses
Hardship and suffering
Permanent disability
Death
8/21/2019 Food Hygine and Water Microbiology Final
12/18312Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Categories of Contaminants
Chemicals bleach, Causticsoda Detergents pesticides, etc
Microbiological
Bacteria
Virus
Protozoa
Helminths
Physical
Metal
Wood
Glass
plastic, etc
8/21/2019 Food Hygine and Water Microbiology Final
13/18313Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Hazards that can contaminate food
Food can be contaminated by the following three main hazard types:
Physical hazards (foreign objects)metal, wood, glass, plastic, etc.
Chemical hazardsbleach, caustic soda, detergents, pesticides, etc. Microbiologicalbacteria, viruses, moulds and parasites.
Food that is contaminated with any of these hazards is unsafe and
unsuitable to eat.
8/21/2019 Food Hygine and Water Microbiology Final
14/18314Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Pathogens
Several broad categories , including
Bacterial
Viruses
Protozoal
Zoom: Bacteria on the tip of a pin
micro-organism that cause disease
8/21/2019 Food Hygine and Water Microbiology Final
15/18315Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Size Comparison
Virus (0.02 to 0.2 micron)
Helminth
40 to 100 microns
Pore size in a sand filter (1 micron)
Smallest
Largest
Virus
Bacteria
Protozoa
Helminth
Bacteria (0.2 to 5 microns)
Protozoa
4 to 20 microns
8/21/2019 Food Hygine and Water Microbiology Final
16/18316Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacteria
8/21/2019 Food Hygine and Water Microbiology Final
17/18317Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
17
7 Major Structures of a Bacteria Cell
1. Capsule
2. Cell wall
3. Ribosomes
4. Nucleoid
5. Flagella
6. Pilli
7. Cytoplasm
8/21/2019 Food Hygine and Water Microbiology Final
18/18318Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
18
Capsule
7 Major Structures of a Bacteria Cell
keeps the cellfrom drying outand helps it
stick to food orother cells
8/21/2019 Food Hygine and Water Microbiology Final
19/18319Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
19
Cell wall
7 Major Structures of a Bacteria Cell
Thick outercovering thatmaintains theoverall shape of
the bacterialcell
8/21/2019 Food Hygine and Water Microbiology Final
20/18320Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
20
Ribosomes
7 Major Structures of a Bacteria Cell
cell part whereproteins are made
Ribosomes give thecytoplasm of bacteria agranular appearance inelectron micrographs
8/21/2019 Food Hygine and Water Microbiology Final
21/183
21Bureau Veritas Presentation _ Date - Copyright Bureau Veritas21
Nucleoid
7 Major Structures of a Bacteria Cell
a ring made upof DNA
8/21/2019 Food Hygine and Water Microbiology Final
22/183
22Bureau Veritas Presentation _ Date - Copyright Bureau Veritas22
Flagella
7 Major Structures of a Bacteria Cell
a whip-liketail that some
bacteria havefor locomotion
8/21/2019 Food Hygine and Water Microbiology Final
23/183
23Bureau Veritas Presentation _ Date - Copyright Bureau Veritas23
Pilli
7 Major Structures of a Bacteria Cell
hollow hair-likestructures madeof protein
allows bacteriato attach to
other cells.
8/21/2019 Food Hygine and Water Microbiology Final
24/183
24Bureau Veritas Presentation _ Date - Copyright Bureau Veritas24
Cytoplasm
7 Major Structures of a Bacteria Cell
clear jelly-likematerial thatmakes up mostof the cell
8/21/2019 Food Hygine and Water Microbiology Final
25/183
25Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Shapes of Bacteria
Coccus
Chain = Streptoccus
Cluster = Staphylococcus
Bacillus
Chain = Streptobacillus
Coccobacillus
Vibrio = curved
Spirillum
Spirochete
8/21/2019 Food Hygine and Water Microbiology Final
26/183
26Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
1. Coccus
Plural is cocci.
Spherical bacterium
Single cells -monococci
Pairs - diplococci
Chains - streptococci
8/21/2019 Food Hygine and Water Microbiology Final
27/183
27Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
2.Bacillus
Plural is bacilli.
A rod - shaped bacterium.
Exists as single cells, inpairs (diplobacilli), and inchains (streptobacilli).
8/21/2019 Food Hygine and Water Microbiology Final
28/183
28Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
3. Spirillum
Plural is spirilli.
A spiral - shaped
bacterium.
Exist only as singlecells.
8/21/2019 Food Hygine and Water Microbiology Final
29/183
29Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Most Species of bacteria may be Grouped
Based on Staining
Gram-Negative
thin layer of peptidoglycan
Stain pink
Endotoxins
Gram-Positive
Thicker layer of peptidogycan
Stain purple
Exotoxins (released whenbacteria die)
8/21/2019 Food Hygine and Water Microbiology Final
30/183
30Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Gram +
Gram -
8/21/2019 Food Hygine and Water Microbiology Final
31/183
31Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacterial contamination
As soon as food is harvested, slaughtered ormanufactured into a product it starts to change. Thisis caused by two main processes:
autolysisself destruction, caused by enzymes
present in the food;
microbial spoilagecaused by the growth ofbacteria, yeasts and moulds.
8/21/2019 Food Hygine and Water Microbiology Final
32/183
32Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
How does bacteria enter a food premises
Food poisoning bacteria come from five main sources:
Food handlers (especially their hands)
Raw foods, such as meat, poultry, shellfish and vegetables
Pests and animals
Air and dust
Dirt and food waste
8/21/2019 Food Hygine and Water Microbiology Final
33/183
33Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Microbial spoilage - bacteria
.There are many different kinds, some are useful, e.g. inthe production of yogurt, and some harmful.
The presence of bacteria in food can lead to digestiveupset.
Some bacteria produce toxins which can lead to thisalso.
Spores can also be produced by some bacteria leadingto toxins being produced.
8/21/2019 Food Hygine and Water Microbiology Final
34/183
34Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Microbial spoilage - yeast
Yeasts are single celled fungi which can reproduceby budding. This means that a small offshoot orbud separates from the parent yeast cell. Yeastscan also form spores which can travel through theair. These are easily killed by heating to 100C.
In warm, moist conditions in the presence of sugar,yeasts will cause foods like fruit to fermentproducing alcohol and carbon dioxide gas.
Yeast is used in the production of bread and wine.
8/21/2019 Food Hygine and Water Microbiology Final
35/183
35Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Microbial spoilage - mould
Moulds are fungi which grow as filaments in food.They reproduce by producing spores in fruiting bodieswhich can be seen on the surface of foods.
These fruiting bodies sometimes look like round furryblue-coloured growths, e.g. mould on bread.
Some moulds can be seen by the naked eye, e.g. onbread.
8/21/2019 Food Hygine and Water Microbiology Final
36/183
36Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions for bacterial growth
Micro-organisms need conditions to survive andreproduce these can include:
temperature;
moisture; food;
time;
oxygen; pH level.
8/21/2019 Food Hygine and Water Microbiology Final
37/183
37Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions for bacterial growth
Temperature
Bacteria need warm conditions to grown and multiply.
The ideal temperature for bacterial growth is 30C37C.
Some bacteria can still grow at 10C and 60C. Mostbacteria are destroyed at temperatures above 63 C.Bacterial growth danger zone in 5C - 63C.
At very cold temperatures, bacteria become dormanttheydo not die, but they cannot grow or multiply.
8/21/2019 Food Hygine and Water Microbiology Final
38/183
38Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacteria growbest in
temperaturesranging from
40-140 F
The Danger Zone
Recommended Safe Temperatures (Fahrenheit)
8/21/2019 Food Hygine and Water Microbiology Final
39/183
39Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Recommended Safe Temperatures (Fahrenheit)
Poultry breast, well-done meats
Whole poultry
Medium-done meats, raw eggs, egg dishes,
pork, ground meats
Stuffing, ground poultry, reheat leftovers
Hold hot foods
Medium-rare beef steaks, roasts, veal, lamb
DANGER ZONE: Do not keep foods between
40 F and 140 F for more than 2 hours.
Freezer temperatures
180
170
165
160
145
140
40
0
Refrigerator temperatures
Bacter ia mu lt ip ly
rapidly at temperatures
between 40and 140F.
8/21/2019 Food Hygine and Water Microbiology Final
40/183
40Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Food can be kept in
the temperaturedanger zone foronly 2 hours. At thistime, the Bacteria isin the Lag phase.
By 4 hours, thebacteria will be wellinto the Logarithmicphaseand the food
should beconsidered unsafeto eat.
C diti f b t i l th
8/21/2019 Food Hygine and Water Microbiology Final
41/183
41Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions for bacterial growth
100C Water boils
82C Core temperature of hot food
5C - 63C danger zone for
rapid growth of micro-organisms
1C - 4C temperature of fridge
0C Freezing point of water
C diti f b t i l th
8/21/2019 Food Hygine and Water Microbiology Final
42/183
42Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions for bacterial growth
MoistureWhere there is no moisture bacteria cannot grow. However,bacteria and moulds can both produce spores which cansurvive until water is added to the food.
Food
Bacteria need a source of food to grow and multiple, thesefood usually contain large amounts of water and nutrients.
Time
One bacterium can divide into two every 20 minutes. Foodwhere bacteria rapidly multiple in are called perishable
foods.
C diti f b t i l th
8/21/2019 Food Hygine and Water Microbiology Final
43/183
43Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions for bacterial growth
OxygenSome bacteria need oxygen to grow and multiply.These are called aerobic bacteria. Other bacteriagrow well when there is no oxygen present, these are
known as anaerobic bacteria.
pH levelAn acidic or alkaline environment can promote of
inhibit microbial growth. Most bacteria prefer a neutralpH (6.67.5). Moulds and yeasts can survive at pHlevels of 1-1/5 (very acidic), food spoilage usuallyoccurs by yeast and moulds.
8/21/2019 Food Hygine and Water Microbiology Final
44/183
44Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacteria needwater to live.
Foods with a highwater content are
most likely tobecomecontaminated.
Meat
Cheese
Salads
Fruit
PRESERVATION
8/21/2019 Food Hygine and Water Microbiology Final
45/183
45Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
PRESERVATION
Salt and Sugarbind to water,making food less
likely to becontaminated bybacteria.
8/21/2019 Food Hygine and Water Microbiology Final
46/183
46Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacteria prefer a neutral environment.
A pH between 6.67.5is ideal.
Strong acids and bases will killbacteria.
Bacteria also need an appropriate
atmospherein which to breed.Aerobicbacteria need oxygen
Anaerobicbacteria cannot survive inoxygen
FacultativeBacteria can adapt to theirenvironment. Most bacteria arefacultative.
Ca ses of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
47/183
47Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Causes of food poisoning
Cross-contamination
Cross-contamination occurs when food becomes contaminated withbacteria from another source.
Bacteria can be transported by hands, utensils, surfaces, equipment,tea towels, raw food and pests.
Common examples of cross contamination include unclean hands; dirtyknives; utensils; equipment and food contact surfaces (eg choppingboards); blood dripping from raw foods; storing raw food with cooked
foods; storing food uncovered; and using dirty cleaning cloths and teatowels.
8/21/2019 Food Hygine and Water Microbiology Final
48/183
48Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Unclean food premises
Dirty kitchens increase the risk of cross-contamination from pests andparticles of food, grease and dirt.
Poor pest controlCommon pests found in food premises include:
rats and mice
flies
cockroaches
These pests can carry food poisoning bacteria and may also causephysical contamination of food with their droppings, eggs, fur and deadbodies.
Causes of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
49/183
49Bureau Veritas Presentation _ Date - Copyright Bureau Veritas No Prize for guessing!
Where is this?
8/21/2019 Food Hygine and Water Microbiology Final
50/183
50Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
What are the risks of cross-contamination?
H thi lt i f d i i ?
8/21/2019 Food Hygine and Water Microbiology Final
51/183
51Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
How can this result in food poisoning?
H thi lt i f d i i ?
8/21/2019 Food Hygine and Water Microbiology Final
52/183
52Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
How can this result in food poisoning?
Wh t th i k f t t l?
8/21/2019 Food Hygine and Water Microbiology Final
53/183
53Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
What are the risks of poor pest control?
8/21/2019 Food Hygine and Water Microbiology Final
54/183
54Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Poor pest control
Common pests found in food premises include:
rats and mice
flies
cockroaches
These pests can carry food poisoning bacteria and may also causephysical contamination of food with their droppings, eggs, fur and dead
bodies.
Causes of food poisoning
Causes of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
55/183
55Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Causes of food poisoning
Poor personal hygiene
Examples of poor personal hygiene include:
Dirty hands and clothing
Uncovered cuts and wounds
Long dirty fingernails
Excess jewellery on hands and wrists
Coughing and sneezing over food
Handling food while ill
Not washing hands after going to the toilet
8/21/2019 Food Hygine and Water Microbiology Final
56/183
56Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Good Personal Hygiene
keeping yourself clean
Importance of good personal hygiene
8/21/2019 Food Hygine and Water Microbiology Final
57/183
57Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 57
Importance of good personal hygiene
Hygiene
describes a system of sanitary principles to preserve health Personal hygiene
Refers to cleanliness of a persons body
Communicable disease
Pathogens transmitted by one person to anothermay be by touch / throughfood / by aerosols
Communicable diseases
8/21/2019 Food Hygine and Water Microbiology Final
58/183
58Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 58
Communicable diseases
May be:
Diseases of respiratory tract
Intestinal disorders
Infectious hepatitis, dysentery, typhoid fever
Staphylococci (boils, acne, infected cuts)
A person may be a carrier (no symptoms)
Convalescent (< 10 wks after acquiring disease)
Chronic (carries it indefinitely)
Contact (carries but doesnt get sick)
Wearing clean clothing
8/21/2019 Food Hygine and Water Microbiology Final
59/183
59Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 59
Wearing clean clothing
Clean outer garments
Hair nets / head coverings Employee uniforms
No uncovered street clothes in production area
Worn to protect product and equipment from employees clothes
Clean footwear / overshoes
Use locker facilities provided
1 Before you get to work
8/21/2019 Food Hygine and Water Microbiology Final
60/183
60Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 60
1. Before you get to work
Take a shower
Wash off dead skin and bacteria Put on clean clothes and footwear
Clothes and footwear can carry bacteria into the plant
Keep fingernails clean, trimmed and without polish / no artificial nails
Polish or artificial nails can fall off
Your skin sheds and
carries bacteria
8/21/2019 Food Hygine and Water Microbiology Final
61/183
61Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 61
2. When you get to work
Place outsideclothes/footwearin locker
Put lunches(food) indesignated places
When you get to work
8/21/2019 Food Hygine and Water Microbiology Final
62/183
62Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 62
When you get to work
Put on clean uniforms/smocks and footwear for use in plant only
Smocks are to keep your clothes from contaminating the product! Wash hands before touching food product
8/21/2019 Food Hygine and Water Microbiology Final
63/183
63Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 63
When you get to work
Dont wear watchesor jewelry
They carry soil and
bacteria
Use clean footwear
Footwear can bring in
contamination from theoutside
Empty pockets above waist
8/21/2019 Food Hygine and Water Microbiology Final
64/183
64Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 64
Empty pockets above waist
Sew pockets shut if possible
Pens and other objects can fall out when you bend over These items are often physical hazards
They also carry bacteria
3. When you are at work
8/21/2019 Food Hygine and Water Microbiology Final
65/183
65Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 65
3. When you are at work
You should wash
After using the toilet
After touching bare body parts (skin)
After coughing, sneezing, using a handkerchief ortissue
After eating, drinking, smoking tobacco
Before returning to your workplace
Before entering finished product packaging area topackage product
Have you washed
your hands?
Hand sanitizer stations
8/21/2019 Food Hygine and Water Microbiology Final
66/183
66Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 66
Convenient location & visible
For employees entering process area For employees moving between jobs
Hand dip stations
Hands must be washed before sanitizing
Gloves should be put on before dipping
Keep concentration at correct level
8/21/2019 Food Hygine and Water Microbiology Final
67/183
67Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 67
How to wash
Use adequate amount ofsoap with warm water
Scrub vigorously betweenfingers (include wrists)
Use brush to remove dirtfrom under fingernails
Rinse thoroughly anddry with paper towel
Use hand sanitizer whenleaving washroom
Why wear hair nets?
8/21/2019 Food Hygine and Water Microbiology Final
68/183
68Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 68
y
Hair gets washed less frequently than other parts of
the bodyHair follicles produce oil
The oil attracts dust containing bacteria
Hair falls out periodically
If the hair drops into food or onto food contactsurfaces, it will contaminate the food
8/21/2019 Food Hygine and Water Microbiology Final
69/183
69Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 69
Wear hair nets / beard nets
Hair nets and beardnets protect foodproducts from
contamination
Baseball caps orbump caps are not
sufficient!All hair must be
tucked in nets
Use of gloves
8/21/2019 Food Hygine and Water Microbiology Final
70/183
70Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Good Hygiene 70
g
Gloves are used to protect food product from your
hands Cuts, etc. should be covered with an approved bandage
first
Hands should be washed thoroughly before putting ongloves
Dip gloved hands into sanitizer to keep the glovessanitized
Inspect gloves at least daily for pinhole leaks orcuts
Employee responsibilities
8/21/2019 Food Hygine and Water Microbiology Final
71/183
71Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 71
p y p
No food or drink in storage, processing & packaging areas
No use of gum or tobacco in food handling areas Injuries, infections, disease must be reported to employer
Wash hands thoroughly
Workplace habits
8/21/2019 Food Hygine and Water Microbiology Final
72/183
72Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 72
p
Dont use smock or uniform to clean hands
Dont stick hand into food product to test it Dont chew gum
Never sneeze into air
Plant production personnel policies
8/21/2019 Food Hygine and Water Microbiology Final
73/183
73Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 73
Policies
To prevent contamination of product
Minimize potential routes of entry
Control visitors
Restrict access
Post signs
Control drivers
Authorized visitors only / wear clean gear
Use footbaths where necessary
Use of Lunchroom
8/21/2019 Food Hygine and Water Microbiology Final
74/183
74Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 74
Eat only in the lunchroom
Not in the processing area
Store your lunch in designated area
Not in lockers
Dont leave garbage lying around
Food attracts rodents and insects
Allergens
8/21/2019 Food Hygine and Water Microbiology Final
75/183
75Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
22 Dec 07 Good Hygiene 75
Allergens are usually proteins that cause a severe anti-body reaction
Allergens include: eggs, soy, milk, nuts, seafood, and sulfites Employees bring lunches that have allergens
Wash hands and dont bring food into plant
8/21/2019 Food Hygine and Water Microbiology Final
76/183
76Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Prevention of food poisoning
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
77/183
77Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Temperature control
Minimise the time that potentially hazardous foods spend in the dangerzone.
Always remember to keep:
cold food cold at 5C or colder
hot food hot at 60C or hotter
All food businesses are required to obtain and use a probe thermometer,accurate to +/-1C to monitor the temperature of potentially hazardousfoods.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
78/183
78Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Avoid cross-contamination Keep food covered until use.
Practise correct personal hygiene.
Separate raw and cooked, and old and new food at all times.
Use separate equipment and utensils when preparing raw meats,poultry and seafood.
Clean and sanitise all equipment, utensils and food contact surfaces.
Store chemicals separate to food.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
79/183
79Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Personal hygiene
Clean hands and clothing.
Minimise jewellery on hands and wrists.
Tie-back or cover hair.
Clean and short fingernails.
Avoid unnecessary contact with food.
Cover all cuts and sores with a brightly coloured waterproof dressing.
Do not eat over food or food surfaces.
Do not prepare food when you are ill.
Avoid touching your face and hair.
Do not cough or sneeze over food.
Do not taste food with your fingers or double dip with a spoon.
If wearing gloves, change frequently.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
80/183
80Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
When should you wash your hands?
Before commencing or resuming work
After using the toilet
After smoking
After handling rubbish
After using a handkerchief or tissue
After touching your hair or face
Before and after handling raw food
Before handling cooked food
After any cleaning task
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
81/183
81Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Hand washing facilities
Must be accessible to all food handlers.
To be used only for the washing of hands.
Provide soap and warm potable water.
Provide disposable towels for drying hands.
Provide a bin for the disposable towels.
What is wrong with this hand wash area?
8/21/2019 Food Hygine and Water Microbiology Final
82/183
82Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
83/183
83Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Cleaning
Essential for the safe operation of any food business.
Must be continuous and ongoing.
Thoroughly clean and sanitise all food surfaces, equipment and utensilswith hot water and detergent and chemicals (sanitisers). Remember thatmost detergents do not kill bacteria, but hot water and sanitisers do!
Implement a cleaning schedule to ensure that cleaning is conducted on
a regular basis (including hard to reach places).
Potentially hazardous foods
8/21/2019 Food Hygine and Water Microbiology Final
84/183
84Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Potentially hazardous foods support the growth of bacteria. They needto be kept at temperatures either below 5C or above 60C to preventthe growth of any food poisoning bacteria that may be present in thefood.
Examples of potentially hazardous foods include meat, poultry, seafood,eggs, dairy foods, gravies and cooked rice.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
85/183
85Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Cleaning and sanitising without a dishwasher
Wear rubber gloves to protect your hands from the hot water andchemicals.
Remove food particles by scraping or soaking.
Wash using hot water and detergent change the water if itbecomes cool or greasy.
Rinse in hot water with chemical sanitiser or in very hot water (above
80C - only if sink has heating element and rinsing baskets) andleave to soak for 30 seconds.
Either drip-dry or use a clean tea towel to reduce the risk of cross-contamination.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
86/183
86Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Pest Control
Keep them outseal the food premises.
Starve them outkeep food premises clean.
Throw them outconduct regular pest inspections or services.
Dont give them a home - remove all unnecessary equipment and items.
Report all pest sightings or evidence of pest activity to your supervisor.
Prevention of food poisoning
8/21/2019 Food Hygine and Water Microbiology Final
87/183
87Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Waste management
Place waste in plastic lined bins.
Remove all waste from the premises as required.
Empty and clean waste bins regularly.
Ensure all external bins are covered.
Protect external waste bin area from pests and birds.
Food handling controls
8/21/2019 Food Hygine and Water Microbiology Final
88/183
88Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Supplyuse food suppliers that have a good reputation
Receival check temperatures of potentially hazardous foods on delivery and store atthe correct temperature as soon as possible. Do not accept potentially hazardous foodunless it is delivered under temperature control.
Storage
0 to 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food
Keep food covered and up off the floor.
Separate food types (meat, poultry, seafood, dairy, fruit & veg).
Separate raw food from cooked and new food from old. Store raw foods such as meat, poultry and seafood in containers on the bottom shelf
of the coolroom or fridge.
Rotate stock (firstin, first out).
Food handling controls
8/21/2019 Food Hygine and Water Microbiology Final
89/183
89Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Preparation
Personal hygiene
Ensure that equipment, utensils and surfaces are clean
Temperature control
Avoid cross contamination
Dont prepare food too far in advance
Cookingensure correct internal temperatures are achieved, using your probethermometer
Cooling
Cool to 5C within 6 hours
Cool in shallow containers in a well-ventilated area
Cover only when cooled thoroughly
What are the risks of cooling and
storing food like this?
8/21/2019 Food Hygine and Water Microbiology Final
90/183
90Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
storing food like this?
Food handling controls
8/21/2019 Food Hygine and Water Microbiology Final
91/183
91Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Reheating
Reheat food rapidly to 60C or above.
Ensure correct internal temperatures are achieved, using your probethermometer.
Never reheat food in a bain marie or hot box.
Thawing
Thaw foods in the coolroom or fridge on a drip tray.
Thaw only small food items in the microwave, then cook immediately.
Always ensure thorough defrosting before cooking.
Never thaw foods at room temperature.
Never thaw food in water.
Never re-freeze thawed food.
What are the risks of thawing food like this?
8/21/2019 Food Hygine and Water Microbiology Final
92/183
92Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Food handling controls
8/21/2019 Food Hygine and Water Microbiology Final
93/183
93Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Displaying protect food from contamination and keep potentially hazardousfoods under temperature control
Hot holding (bain maries, pie warmers and hot boxes)
Pre-heat hot holding equipment before adding food.
Heat food to above 60C before hot holding.
Maintain temperature of food above 60C.
Conduct regular temperature checks using your probe thermometer.
Packaging protect food from contamination and use suitable packaging
materials.Transporting protect food from contamination and keep potentiallyhazardous foods under temperature control.
Food handling controls
8/21/2019 Food Hygine and Water Microbiology Final
94/183
94Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Food disposal
Label food and keep separate.
Destroy food or return to supplier.
Food recall a food business involved in wholesale supply,manufacture or importation of food must have a documented system inplace to ensure the recall of any unsafe food.
Be a pro-active food handler
8/21/2019 Food Hygine and Water Microbiology Final
95/183
95Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Report or prevent all suspected breaches of food safety.
Report all evidence of pest activity.
Conduct regular temperature checks of food with your probethermometer.
Implement a cleaning schedule.
Obtain and read a copy of the Food Safety Standards.
Encourage other food handlers to attend food safety training programslike this one.
Be aware food hazards are everywhere! Dont give them anyopportunity to contaminate food.
Always remember - prevention is better than cure.
Conclusion
8/21/2019 Food Hygine and Water Microbiology Final
96/183
96Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
It is essential that food handlers have the required skills and knowledge offood safety and food handling controls to minimise the risk of foodpoisoning.
As a food handler, it is your responsibility to ensure that food for your
customers is safe and suitable to eat.
Happy and safe cooking!
8/21/2019 Food Hygine and Water Microbiology Final
97/183
97Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Safe Food Starts
with GoodSanitary Habits
8/21/2019 Food Hygine and Water Microbiology Final
98/183
98Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
THANK YOU
8/21/2019 Food Hygine and Water Microbiology Final
99/183
99Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
100/183
100Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
101/183
101Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Legionella control in theUniversity of Sheffield
Legionella Awareness for
Departmental
representatives
WaterQuality
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
102/183
102Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Water qualityis the physical, chemical andbiological characteristics of water
The vast majority of surface water on the
planet is neither potable (fit for drinking) nor toxic
Approximately 25% of the worlds population
has no access to potable water
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
103/183
103Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
No simple property can tell whether water is polluted or not.
Industrial pollution is a major cause of water pollution
Water quality depends on the local geology and ecosystem,as well as human uses (sewage dispersion, industrial pollution,use of water bodies as a heat sink)
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
104/183
104Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
POTABLE WATER
The word potable came into English from the LateLatin potabilis meaning drinkable
Potable - (clean) waterfree of all objectionablematerial, including pathogens, tastes, odors,colors, toxins, radioactive material, organisms, oils,gases, etc.
POTABLE WATER
8/21/2019 Food Hygine and Water Microbiology Final
105/183
105Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Over large parts of the world, humans have inadequate
access to potable water and use sources contaminatedwith disease vectors, pathogensor unacceptable levels oftoxins or suspended solids.
Drinking or using such water in food preparation leads towidespread acute and chronic illnesses and is a majorcause of death and misery in many countries.
Reduction of waterborne diseasesis a major public
healthgoal in developing countries
Water Quality
http://en.wikipedia.org/wiki/Disease_vectorhttp://en.wikipedia.org/wiki/Pathogenhttp://en.wikipedia.org/wiki/Waterborne_diseaseshttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Waterborne_diseaseshttp://en.wikipedia.org/wiki/Pathogenhttp://en.wikipedia.org/wiki/Disease_vector8/21/2019 Food Hygine and Water Microbiology Final
106/183
106Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Why Do We Do Water Quality Testing?
Why Do We Do Water Quality Testing?
8/21/2019 Food Hygine and Water Microbiology Final
107/183
107Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Ensure safe drinking water
Identify problems
Adopt precautionary measures
Raise awareness
Determine the effectiveness of water treatment technologies
Select an appropriate water source
Influence policies to supply safe water
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
108/183
108Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Water qualityis the physical, chemical andbiological characteristics of water
The vast majority of surface water on the
planet is neither potable (fit for drinking) nor toxic
Approximately 25% of the worlds population
has no access to potable water
Categories of Contaminants
8/21/2019 Food Hygine and Water Microbiology Final
109/183
109Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Chemicals
Microbiological
Physical
8/21/2019 Food Hygine and Water Microbiology Final
110/183
110Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Categories of Contaminants
Chemicals
Organic
Inorganic
pH
Microbiological
Bacteria
Virus
Protozoa
Helminths
Physical
Colour
Odor
Taste
Turbidity
8/21/2019 Food Hygine and Water Microbiology Final
111/183
111Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
MICROBIOLOGY OF W TER
MICROBIOLOGICAL CONTAMINANTS OF WATER
8/21/2019 Food Hygine and Water Microbiology Final
112/183
112Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Fecal pollution: Introduces varieties of pathogens.
8/21/2019 Food Hygine and Water Microbiology Final
113/183
113Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacterial:
Cholera
Typhoid fever
Shigellosis
Diarrhoea
E.coli
Y.enterocolitica
C.fetus
Leptospirosis
Viral:
Hepatitis A , E
Rota viral diarrhoea
Poliomyelitis
Helminthes:
Round worm
Thread worm
Whip worm
Hydatid disease
Guinea worm disease
Fish tape worm
Schistosomiasis
Protozoal:
Amoebiasis
Giardiaisis
Balantidiasis
8/21/2019 Food Hygine and Water Microbiology Final
114/183
114Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Microbiological Testing
8/21/2019 Food Hygine and Water Microbiology Final
115/183
115Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Heterotrophic plate count
Heterotrophic plate count
8/21/2019 Food Hygine and Water Microbiology Final
116/183
116Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Heterotrophs are broadly defined as microorganisms that require
organic carbon for growth.
They include
Bacteria,
Yeasts
Moulds
A variety of simple culture-based tests that are intended to
recover a wide range of microorganisms from water are
collectively referred to as heterotrophic plate count or HPCtest procedures.
8/21/2019 Food Hygine and Water Microbiology Final
117/183
117Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Heterotrophic plate count
8/21/2019 Food Hygine and Water Microbiology Final
118/183
118Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Heterotrophic plate count
Only a small proportion of the metabolically activemicroorganisms present in a water sample maygrow and be detected under any given set of HPCtest conditions, and the population recovered willdiffer significantly according to the method used.The actual organisms recovered in HPC testingcan also vary widely between locations, betweenseasons and between consecutive samples at asingle location
8/21/2019 Food Hygine and Water Microbiology Final
119/183
119Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Heterotrophic plate count
Microorganisms recovered through HPC testsgenerally include those that are part of the natural(typically non-hazardous) microbiota of water; insome instances, they may also include organismsderived from diverse pollutant sources.
8/21/2019 Food Hygine and Water Microbiology Final
120/183
120Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Use of HPC in water management
to indicate the effectiveness of water treatmentprocesses, thus as an indirect indication ofpathogen removal;
as a measure of numbers of regrowth organismsthat may or may not have sanitary significance
8/21/2019 Food Hygine and Water Microbiology Final
121/183
121Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Correlation of waterborne pathogens
There is no evidence, either fromepidemiological studies or from
correlation with occurrence ofwaterborne pathogens, that HPC valuesalone directly relate to health risk.
8/21/2019 Food Hygine and Water Microbiology Final
122/183
122Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Correlation of waterborne pathogens
The HPC monitoring can be used in drinking-water suppliesalong with other information for validation and verification oftreatment process performance and other applications.
This may include the following things.
to monitor the performance of filtration
To monitor the performance of filtration or disinfection
processes.
For verification (and by some authorities also for validation)of efficacy of cleaning
8/21/2019 Food Hygine and Water Microbiology Final
123/183
123Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
DUBAI MUNICIPALITY LIMITS /GUIDELINES
.
SWIMMING POOL
8/21/2019 Food Hygine and Water Microbiology Final
124/183
124Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
INDICATOR MICROORGANISMS
.
8/21/2019 Food Hygine and Water Microbiology Final
125/183
125Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Indicator Microorganisms
There are dozens of types of waterborne pathogenswhich can be spread in water. The goal of thewater treatment plant operator is to ensure thatnone of these pathogens are present in the
finished water to infect the customers.
.
8/21/2019 Food Hygine and Water Microbiology Final
126/183
126Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Bacterial Indicator Organisms
Testing the water for the presence of each type of waterbornepathogen is too time consuming and expensive to befeasible
Test for the presence of one or a few indicatormicroorganisms which are usually present when pathogensare present insted:
Cheaper
Easier to perform
Faster results
Ch t i ti f U f l I di t
8/21/2019 Food Hygine and Water Microbiology Final
127/183
127Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Characteristics of a Useful Indicator
Useful for all water types
Always present when pathogensare present
Not present in the absence of thepathogen
Correlated with degree of pollution
More easily detectable than a
pathogen
Survive longer than the pathogen
Not dangerous to work with
http://images.google.com/imgres?imgurl=http://pathmicro.med.sc.edu/fox/shigella.jpg&imgrefurl=http://pathmicro.med.sc.edu/fox/enterobact.htm&h=343&w=275&sz=75&tbnid=sdmlOi8ncCtK7M:&tbnh=120&tbnw=96&prev=/images?q=shigella+pictures&um=1&start=1&sa=X&oi=images&ct=image&cd=18/21/2019 Food Hygine and Water Microbiology Final
128/183
128Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Indicator organisms:
ColiformsEsch.coli.Faecal coliforms
Faecal streptococci.Clostridium perfringens.
Presence of fecal streptococci along with coliforms inthe absence of E.coli is also confirmatory of fecal
pollution.
8/21/2019 Food Hygine and Water Microbiology Final
129/183
129Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Total coliform bacteria
The most commonly used indicatormicroorganisms are coliform bacteriawhich are found in large numbers livingbeside pathogenic microorganisms inthe intestinal tracts of warm-bloodedanimals
Coliform bacteria
8/21/2019 Food Hygine and Water Microbiology Final
130/183
130Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
131/183
131Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Total coliform bacteria
Masses of coliform bacteria are discharged from theintestinal tract with these animals' feces.
If sewage enters water, the coliform bacteria in the sewage
will be carried along and will survive in the water for longperiods of time.
Thus, the presence of coliform bacteria provides evidencethat water has been polluted with sewage, and alsoindicates the possible presence of pathogenic microbes.
8/21/2019 Food Hygine and Water Microbiology Final
132/183
132Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Total coliform bacteria
Masses of coliform bacteria are discharged from theintestinal tract with these animals' feces.
If sewage enters water, the coliform bacteria in the sewage
will be carried along and will survive in the water for longperiods of time.
Thus, the presence of coliform bacteria provides evidencethat water has been polluted with sewage, and alsoindicates the possible presence of pathogenic microbes.
Coliform Gro p (total coliform)
8/21/2019 Food Hygine and Water Microbiology Final
133/183
133Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Coliform Group (total coliform)
Enterobacteriaceae
Facultative anaerobe
Gram negative
Non-spore forming
Rod shaped
Ferment lactose
Produce gas and acid within48 h @ 35 C
Coliform genera
Enterobacter
Klebsiella
Citrobacter
Escherichia
133
Faecal Coliforms/Thermotolarent coliforms
8/21/2019 Food Hygine and Water Microbiology Final
134/183
134Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Faecal Coliforms/Thermotolarent coliforms
A subgroup of coliform, called fecal coliform bacteria, isdifferent from the total coliform group because they cangrow at higher temperatures and are found only in the fecalwaste of warm-blooded animals
Escherichia coli (E coli)
8/21/2019 Food Hygine and Water Microbiology Final
135/183
135Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Escherichia coli (E. coli)
Found mainly in faeces of warm-blooded animals
Majority of E. coliis harmless (non-pathogenic)
Meets criteria for a good indicator and is themost important
Pseudomonas aeroginosa:
8/21/2019 Food Hygine and Water Microbiology Final
136/183
136Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
P. aeruginosa is ubiquitous in water, vegetation and soil.
Although shedding from infected humans is thepredominant source of P. aeruginosa in pools and hot tubs ,
the surrounding environment can be a source ofcontamination. The warm, moist environment on decks,drains, benches and floors provided by pools and similarenvironments is ideal for the growth of Pseudomonas, and itcan grow well up to temperatures of 41 C
Pseudomonas aeroginosa:
8/21/2019 Food Hygine and Water Microbiology Final
137/183
137Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Pseudomonas tends to accumulate in biofilms in filters thatare poorly maintained and in areas where pool hydraulicsare poor.
It is also likely that bathers pick up the organisms on theirfeet and hands and transfer them to the water. In swimmingpools, the primary health effect associated withP. aeruginosa is otitis externa or swimmers ear, althoughfolliculitis has also been reported
Bacteria
8/21/2019 Food Hygine and Water Microbiology Final
138/183
138Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Total Coliforms:
Presence in water mayindicate contamination
Thermotolerant Coliforms:Found in intestines of warm-blooded animals
E. co l i: Indicator of fecalcontamination
Heterotrophic Bacteria: Mostbacteria in nature, includes allpathogens
8/21/2019 Food Hygine and Water Microbiology Final
139/183
139Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
egionell
sp
8/21/2019 Food Hygine and Water Microbiology Final
140/183
140Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Legionel lasp.
Legionnaires Disease
Pontiac Fever
Genus Legionella
8/21/2019 Food Hygine and Water Microbiology Final
141/183
141Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Genus Legionella
Best-studied species is L. pneumophila accounts for ~ 85% of infections
motile, Gram-negative, aerobic rod
complex nutritional requirements
~ 50 species in genus, > half implicated in humandisease
oL. micdadei: mild, febrile, flu-like illness called Pontiac
fever
self-limiting, little or no tissue damage
Ecology
8/21/2019 Food Hygine and Water Microbiology Final
142/183
142Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Ecology
There are 40 species in the familyof legionella bacteria in the world.
Of these species, 12 have been
implicated in human disease. 90%
of these disease cases are causedby Legionella Pneumophila.
There are 15 serogroups of L.Pneumophila and most cases are
associated with serogroup 1. There
are 5 subgroups in this serogroup
which have different degrees of
virulence.
Ecology
8/21/2019 Food Hygine and Water Microbiology Final
143/183
143Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Ecology
Legionella are usually found in the freshwater ofstreams, lakes, warm springs, rivers, and riverbanks.
In their natural aquatic environment, legionella feed onvarious nutrients from the water, but are most adept in
the role of an intracellular parasite on other bacteria.
Once it is uptaken by a larger bacterium, it resistsbacterial defenses and then multiplies.
Ecology
8/21/2019 Food Hygine and Water Microbiology Final
144/183
144Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Ecology
Environmental conditions which promote the growthof legionella are:
Water temperature between 2050 C. Stagnant water.
pH range of 2.08.5
Sediment in water which supports the growth of supporting
microbiota.
Presence microbiota including algae, protozoa, and others. L-Cysteine-HCL and Iron salts to promote growth.
Ecology
8/21/2019 Food Hygine and Water Microbiology Final
145/183
145Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Ecology
The range of temperatures within which legionellasurvives and thrives:
Pathogenesis In their usual aquatic environment legionella do not cause
8/21/2019 Food Hygine and Water Microbiology Final
146/183
146Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
In their usual aquatic environment, legionella do not cause
infections. But, when transferred to water supplies and air
conditioning units, they are able to cause large outbreaks ofdisease.
Legionnaires Disease is caused by inhaling L. pneumophilabacteria dispersed in aerosols of contaminated water from the
environment.
These aerosols are provided by devices in which warm watercan stagnate, such as A/C cooling towers, humidifiers, shower
heads, decorative fountains, and water misters in grocerystores.
RISK AREAS
8/21/2019 Food Hygine and Water Microbiology Final
147/183
147Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
RISK AREAS
Hot & cold water systemsCooling Towers & Air Conditioning
Storage CisternsCalorifiers
DeadlegsShowersSpa pools Nemco
U T I L I T I E S
8/21/2019 Food Hygine and Water Microbiology Final
148/183
148Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Legionellae have been isolated from hot-water systems up to
66 C; however, at temperatures above 70 C they aredestroyed almost instantly (Dennis, Green & Jones, 1984;Dennis, 1988b).
Kusnetsov et al. (1996) found that growth of all strains tested
decreased at temperatures above 4445 C, with the growth-limiting temperature being between 48.4 C and 50.0
8/21/2019 Food Hygine and Water Microbiology Final
149/183
149Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
150/183
150Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Host
Aerosolized
Droplets
Source
Route of Infection?
8/21/2019 Food Hygine and Water Microbiology Final
151/183
151Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Primarily through inhalation ofaerosols, fine droplets & mists
Can be contracted by choking oncontaminated water
Statistically most susceptible
- 50 to 70 year olds
- Males
- Smokers
C diti F bl f L i ll
8/21/2019 Food Hygine and Water Microbiology Final
152/183
152Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Conditions Favorable for Legionella
Water Temperature 20-40C)
Area where water can become stagnant and formation of a bio-film canoccur.
Total Chlorine Residual below .5ppm
Lack of routine maintenance and cleaning of cooling towers, decorativefountains and recreational water facilities.
SHOWERS
8/21/2019 Food Hygine and Water Microbiology Final
153/183
153Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
SHOWERS
Operate at desired temps
Poor hygiene
Infrequently used
Prone to scaling
Create aerosol
NemcoU T I L I T I E S
DEAD LEGS
8/21/2019 Food Hygine and Water Microbiology Final
154/183
154Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
DEAD LEGS
NemcoU T I L I T I E S
Stagnant water
Ambient temps
Breeding ground
STORAGE TANKS
8/21/2019 Food Hygine and Water Microbiology Final
155/183
155Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
STORAGE TANKS
NemcoU T I L I T I E S
Over capacity
Stagnation
Out of sitePoor flow
Ambient temps
CALORIFIERS
8/21/2019 Food Hygine and Water Microbiology Final
156/183
156Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
CALORIFIERS
NemcoU T I L I T I E S
Can run atcritical temps
Thermal
stratification
Sludge build up
COOLING TOWERS
8/21/2019 Food Hygine and Water Microbiology Final
157/183
157Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
COOLING TOWERS
NemcoU T I L I T I E S
Run at ideal temps
Open to elements
Contamination via
water supply
Intermittent use
Drift affects wide
area
Virulence Factors
8/21/2019 Food Hygine and Water Microbiology Final
158/183
158Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Virulence Factors
Environmental survivalofree living
ointracellular parasites of amoebae (Acanthamoeba
sp, Naegleriasp), ciliated protozoa, slime molds
more resistant than free-living bacteria to
biocides
Biofilmsomore resistant to disinfectants (very slow
growth rate in the biofilm)
Virulence Factors
8/21/2019 Food Hygine and Water Microbiology Final
159/183
159Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Virulence Factors
Phospholipase Cohydrolyzes phosphatidylcholine
omay injure phagocytes and lung tissueocould allow escape from phagosome
Protein kinasesophosphorylate tyrosine, serine, threonine
residues in eucaryotic signaling proteins
Pathogenesis
8/21/2019 Food Hygine and Water Microbiology Final
160/183
160Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
L. Pneumophila enters a human host by penetrating into the alveolar regionof the lungs; the size of the bacterium allows its entrance in the humanrespiratory tract.
Alveolar macrophages attempt to ingest the invader. Instead of beingdestroyed within the macrophage, they grow and replicate , eventually killingthe macrophage. Many new legionella are released into the lungs and
worsen the infection.
Legionnaires Disease develops 2 10 days after exposure to the bacteria.Exposure doesnt necessarily lead to infection. About 5 10% of theAmerican population show serologic evidence of exposure, but never
develop symptoms of an infection.
Legionnaires Disease
8/21/2019 Food Hygine and Water Microbiology Final
161/183
161Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Legionnaire s Disease
Susceptibilityohealthy are relatively resistant
oimpairment of respiratory defenses (heavyalcohol use, smoking, old age) increases
susceptibility
ohospital patients with underlying immunedefects also susceptible
Damage to the Lung
8/21/2019 Food Hygine and Water Microbiology Final
162/183
162Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Damage to the Lung
Phagocytes, T cellsoattracted to lung, do not kill bacteria
orelease cytokines, other toxic products
Zinc metalloproteaseointranasal, intratracheal challenge of guinea pigs
produces compatible lesions
o
similar to Pseudomonas aeruginosaelastase enzymatically inactivates IL-2, CD4 receptors on T cells:
could inhibit T cell activation
antibodies are protective
Symptoms
Early symptoms include lethargy headaches
8/21/2019 Food Hygine and Water Microbiology Final
163/183
163Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Early symptoms include lethargy, headaches,high fever, chills, muscle aches, and anorexia.
As the disease progresses, a dry, hackingcough develops. Half of the people whodevelop Legionnaires Disease suffer
shortness of breath and a third complain ofchest pain.
Although the pneumonia affects the lungs, thedisease is accompanied by symptoms that affect
other areas of the body such as diarrhea, nausea,and vomiting.
Diagnosis
Clinically the early stages of Legionnaires Disease resemble
8/21/2019 Food Hygine and Water Microbiology Final
164/183
164Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Clinically, the early stages of Legionnaires Disease resemble
influenza. The advanced symptoms are common to many typesof pneumonia. Routine laboratory tests will not detect the
presence of legionella bacteria. Patients who have been
misdiagnosed as having pneumococcal pneumonia will fail to
respond to the usual penicillin therapy given.
If a pneumonia case involves multi-system symptoms, such asdiarrhea and vomiting, Legionnaires Disease can be
suspected. The diagnosis depends on very specialized lab testsinvolving culture of the patients sputum, detection of specific
antibodies in the patients sera, or detecting the organism in
urine.
Who Gets Legionnaires Disease?
8/21/2019 Food Hygine and Water Microbiology Final
165/183
165Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Factors influencing susceptibility include the elderly, those withsuppressed immune systems, heavy smokers & alcoholics, and
others with weak lungs. Males are over twice as susceptible as
females.
Estimates of the number of cases vary from 25,000 to 50,000 ayear in the U.S., mostly in the summer. Between 515% of
those who contract the disease die from it. There have been
over 50 separate outbreaks.
Indicator organisms:
8/21/2019 Food Hygine and Water Microbiology Final
166/183
166Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Esch.coli.
Faecal coliforms
Faecal streptococci.
Clostridium perfringens.
Presence of fecal streptococcialong with coliforms in theabsence of E.coliis also confirmatory of fecal pollution.
8/21/2019 Food Hygine and Water Microbiology Final
167/183
167Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Sampling of Water:
Three basic types :
1.From tap or fixed hand pump
2.From reservoir (River, Lake, Tank)
3.Water from dug well.
Sampling from Tap Water:
8/21/2019 Food Hygine and Water Microbiology Final
168/183
168Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Attachments of tap should be removed.
Dirt has to be removed by using a sterile cloth.
Water is allowed to flow for 2 minutes with maximum flow.Tap is sterilized with flame ( gas burner, lighter, cottonsoaked in spirit).
Open the tap for outflow.
Fill the sterile bottle with water by leaving an air space.
8/21/2019 Food Hygine and Water Microbiology Final
169/183
169Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
170/183
170Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
171/183
171Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
172/183
172Bureau Veritas Presentation Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
173/183
173Bureau Veritas Presentation Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
174/183
174Bureau Veritas Presentation Date - Copyright Bureau Veritas
Slide Title
8/21/2019 Food Hygine and Water Microbiology Final
175/183
175Bureau Veritas Presentation Date - Copyright Bureau Veritas
xoxoxoxoxoxox
xoxoxoxoxoxox
xoxoxoxoxoxox
xoxoxoxoxoxox
xoxoxoxoxoxox
xoxoxoxoxoxox
Slide Title
xoxoxoxoxox 5%
Chart Title
8/21/2019 Food Hygine and Water Microbiology Final
176/183
176Bureau Veritas Presentation Date - Copyright Bureau Veritas
xoxoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxoxoxxoxox 11%
xoxox
13%
xoxox
11%
xoxox
10%
xoxox
13%
xoxox 8%
xoxox
14%
xoxox
20%
xoxox22%
xoxox
22%
xoxox
18%
xoxox
33%
xoxox 5%
Chart Title
Slide Title
xoxoxoxox xoxoxoxox
xoxoxoxox
8/21/2019 Food Hygine and Water Microbiology Final
177/183
177Bureau Veritas Presentation Date - Copyright Bureau Veritas
xoxoxoxox
xoxoxoxoxoxoxoxox
xoxoxoxoxoxoxoxox
oxoxoxoxoxo
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox xoxoxoxox
Slide Title
Text Title Chart Title
8/21/2019 Food Hygine and Water Microbiology Final
178/183
178Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Chart Title44
34
42
2,4%2,4%
2,6%
2004 2005 2006
145 141
161
138
2920
166145
2004 2005 2006
xoxoxoxox xoxoxoxox
xoxoxoxoxox
xoxoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
m
m
xoxoxoxoxox
Color Palette
8/21/2019 Food Hygine and Water Microbiology Final
179/183
179Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
R= 70G= 137B= 102
R= 43G= 82B= 112
R= 193G= 91B= 31
R= 219G= 172
B= 19
R= 153G= 204B= 255
R= 176G= 0B= 45
R= 104G= 102
B= 92
Conclusion
Additional ColorsPriority Colors
R= 236G= 155B= 162
R= 187G= 186
B= 177
R= 79G= 116B= 170
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
180/183
180Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
181/183
181Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
Water Quality
8/21/2019 Food Hygine and Water Microbiology Final
182/183
182Bureau Veritas Presentation _ Date - Copyright Bureau Veritas
8/21/2019 Food Hygine and Water Microbiology Final
183/183