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The Microworld 2-1 Microbial Contaminants Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison 2-2 Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi 2-3 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 F Food 2-4 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 A Acidity Acidic pH Scale Alkaline Neutral 7.5–4.6 ideal for bacterial growth 2-5 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) T Temperature The Temperature Danger Zone 135°F (57°C) 41°F (5°C) 2-6 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 T Time 2-7 What Microorganisms Need to Grow: FAT TOM Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen 2-8 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) M Moisture Potentially hazardous food typically has an aw of .85 or higher 2-9 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) 2-10 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 illnesscausing toxins in the intestines 2-11 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 2-12 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 2-13 Major Foodborne Illnesses Caused by Bacteria Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis 2-14 Infection: Salmonellosis Salmonellosis Bacteria: Salmonella spp. Illness: Commonly Associated Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Beef Abdominal cramps Vomiting Fever 2-15 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. 2-16 Infection: Shigellosis Shigellosis Bacteria: Shigella spp. Illness: Commonly Associated Food Food easily contaminated by hands Food in contact with contaminated water (i.e., produce) MostCommon Common Symptoms Most Symptoms Bloody diarrhea Abdominal pain and cramps Fever (occasionally) 2-17 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 2-18 Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria Commonly Associated Food Raw meat Unpasteurized milk and milk products Ready-to-eat food including: Deli meats Hot dogs Soft cheese monocytogenes MostCommon Common Symptoms Most Symptoms Pregnant women Spontaneous abortion of the fetus Newborns Sepsis Pneumonia Meningitis 2-19 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 2-20 Major Foodborne Illnesses Caused by Bacteria Intoxications Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism 2-21 Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Food Commonly Associated FoodMost Common Symptoms Salads containing potentially hazardous food: Nausea Vomiting and retching Egg, tuna, chicken, macaroni Abdominal cramps Deli meats 2-22 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 2-23 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic Colitis 2-24 Toxin-Mediated Infection: Hemorrhagic Colitis Hemorrhagic Colitis Bacteria: Shiga toxin-producing Illness: Escherichia coli Commonly Associated Food MostCommon Common Symptoms Most Symptoms Ground beef (raw and undercooked) Diarrhea (eventually becomes bloody) Contaminated produce Abdominal cramps Severe cases can result in hemolytic uremic syndrome (HUS) 2-25 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 2-26 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus Gastroenteritis 2-27 Infection: Hepatitis A Hepatitis A Virus: Hepatitis A Illness: Commonly Associated Food Ready-to-eat food including: Deli meats Produce Salads Raw and partially cooked shellfish MostCommon Common Symptoms Most Symptoms Initially: Fever (mild) General weakness Nausea Abdominal pain Later: Jaundice 2-28 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 2-29 Infection: Norovirus Gastroenteritis Norovirus Gastroenteritis Virus: Norovirus Illness: Commonly Associated Food MostCommon Common Symptoms Most Symptoms Ready-to-eat food Vomiting Shellfish contaminated by sewage Diarrhea Nausea Abdominal cramps 2-30 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 2-31 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis 2-32 Infection: Cyclosporiasis Illness: Parasite: Cyclosporiasis Cyclospora cayetanensis Commonly Associated Food Produce irrigated or washed with water containing the parasite Most Common Symptoms Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation 2-33 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 2-34 Infection: Cryptosporidiosis Illness: Parasite: Cryptosporidiosis Cryptosporidium parvum Commonly Associated Food Untreated or improperly treated water Contaminated produce Most Common Symptoms Watery diarrhea Stomach cramps Nausea Weight loss 2-35 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 crosscontamination 2-36 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 2-37 Basic Characteristics of Yeast Yeast Can spoil food rapidly Grows well in acidic food with low water activity May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble 2-38
