Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
The Microworld 2-1 Microbial Contaminants Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin (biological) Poison- produced by some pathogens Fish & shellfish toxins Plant & mushroom toxins 2-2 Two Types of Microorganisms •Spoilage • Microorganisms-Fungi Mold—typically does not cause illness •Pathogens-viruses/bacteria/parasites • Like Salmonella and Hepatitis A can make you sick • Cannot be seen, smelled or tasted 2-3 Microbial Contaminants - Pathogens 4 types of Pathogens That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi 2-4 Illness Rate for Food borne Illness’ • Dropped as of 12/2010 • 48 million/year---1 in 6 people • 128,000 hospitalized • 3,000 deaths 2-5 What Microorganisms Need to Grow: FAT TOM Food F Acidity A Temperature T O M Time Oxygen T Moisture 2-6 Food Most Likely to Become Unsafe Food That Favors the Growth of Pathogens continued Heat-treated plant food, such as cooked rice, beans, and vegetables Tofu or other soy-protein food Sliced melons, cut tomatoes, and cut leafy greens Sprouts and sprout seeds Untreated garlic-and-oil mixtures 2-7 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 2-8 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 2-9 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 135°F (57°C) 41°F (5°C) 2-10 What Microorganisms Need to Grow: FAT TOM •Temperature: • Microorganisms can continue to grow in the refrigerator, and slow in the freezer • Handle foods carefully from the loading dock to the trash can! 2-11 What Microorganisms Need to Grow: FAT TOM Time Food borne microorganisms need sufficient time to grow 4 hours or more in TDZ=growth high enough to cause illness T Time Bacteria doubles every twenty minutes in the right conditions 2-12 What Microorganisms Need to Grow: FAT TOM Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen 2-13 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)-measured on a scale of 0.0-1.0 M Moisture Potentially hazardous food typically has an aw of .85 or higher 2-14 Controlling the Growth of Microorganisms The two conditions you can control: Temperature Refrigerate or freeze food properly Cook food properly Keep foods out of the danger zone--41°135°F Time Minimize time food spends in the temperature danger zone (TDZ) 4 hours or less 2-15 Food Processors Control Microorganisms •Adding lactic/citric acid to make food more acidic •Adding sugar, alcohol, or acid to lower water activity •Using vacuum packaging to remove oxygen 2-16 Classifying Foodborne Illness Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness—symptoms do not appear immediately Foodborne Intoxications Result when a person eats food containing toxins that cause illness— symptoms appear quickly Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2-17 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 2-18 Bacteria That Cause Foodborne Illness Basic Characteristics: continued Some survive freezing Some change into a different form called spores to protect themselves Forms an “metal armor” that cannot be killed Some spoil food; others cause illness Some produce toxins that cause illness Cooking typically does not destroy these 2-19 2-20 2-21 2-22 2-23 2-24 2-25 2-26 Major Foodborne Illnesses Caused by Bacteria Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis 2-27 Infection: Campylobacteriosis Illness: Campylobacteriosis Bacteria: Campylobacter Commonly Associated Food jejuni MostCommon Common Symptoms Most Symptoms Poultry Diarrhea Diarrhea Water contaminated with the bacteria Abdominal Cramps Abdominal Fever cramps Headache Fever Headache 2-28 Preventing Campylobacteriosis To reduce the bacteria in food: Cook food, particularly poultry (165◦ F), to required minimum internal temperatures To prevent the transfer of bacteria: Prevent cross-contamination between raw poultry and ready-to-eat food. 2-29 Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Beef Abdominal cramps Vomiting Fever 2-30 Infection: Salmonellosis •Many farm animals naturally carry it •Found in foods in contact with some animal waste—like produce •Salmonella is present in an infected person’s feces for several weeks after symptoms are gone •Small amounts can cause illness •Severity of symptoms depends upon: • Health of person • Amount of bacteria consumed 2-31 Preventing Salmonellosis To reduce the bacteria in food: Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of bacteria: Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude foodhandlers diagnosed with salmonellosis. Wash produce with cold running water and a brush 2-32 Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. 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) 2-33 Infection: Shigellosis •Found in feces for weeks after symptom subside •Small amount needed to make someone sick •Severe cases can cause Hemolytic Uremic Syndrome (HUS) • Acute renal failure—especially in children 2-34 Preventing Shigellosis To prevent the transfer of bacteria: Exclude foodhandlers if they: Have diarrhea Have been diagnosed with shigellosis Wash hands often and when necessary Control flies inside and out 2-35 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 2-36 Infection: Listeriosis •Naturally •Grows •High • found in soil, water and plants in cool, moist places risk populations are most vulnerable Especially pregnant women in their third trimester 2-37 Preventing Listeriosis It is critical to: Discard product that has passed its use-by or expiration date Follow the 7 day rule once something is opened Avoid using unpasteurized dairy products To reduce the bacteria in food: Cook raw meat to required minimum internal temperatures. To prevent the transfer of bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food 2-38 Infection: Vibrio parahaemolyticus Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Raw or partially cooked oysters Most Common Symptoms Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills 2-39 Infection: Vibrio vulnificus Primary Septicemia Illness: Vibrio vulnificus Primary Septicemia Bacteria: Vibro Commonly Associated Food Raw or partially cooked oysters vulnificus Most Common Symptoms (People with liver disease and diabetes) Fever and chills Nausea Skin lesions Diarrhea and vomiting 2-40 Infection: Vibrio vulnificus Gastroenteritis Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio Commonly Associated Food Raw or partially cooked oysters vulnificus Most Common Symptoms (Otherwise healthy people) Diarrhea Abdominal cramps 2-41 Infection: Vibrio parahaemolyticus Gastroenteritis •Found naturally in the waters of: • Gulf of Mexico • Atlantic coast • Pacific coast •Found when harvested from April to October •Grows rapidly in the TDZ 2-42 Preventing All Vibrio Food Borne Illness’s 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 2-43 Major Foodborne Illnesses Caused by Bacteria Intoxications—results when a person eats food containing toxins that cause illness Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism 2-44 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Commonly Associated Food Most Common Symptoms Most Common Symptoms Cooked corn Watery diarrhea Cooked potatoes Cooked vegetables Abdominal cramps and pain Vomiting is absent Meat products 2-45 Intoxication: Bacillus cereus Gastroenteritis •Spore forming bacteria found in the soil •Associated with plants and cereal crops •The diarrhea toxin is created while the bacteria is in the human intestine 2-46 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Cooked rice dishes including: Fried rice Rice pudding Most Common Symptoms Nausea Vomiting 2-47 Intoxication: Bacillus cereus Gastroenteritis •Spore forming bacteria found in the soil •Commonly associated with plants and cereal crops such as rice •The emetic toxin is produced by the bacteria while in the food 2-48 Preventing Bacillus cereus Gastroenteritis To reduce the bacteria in food: Cook food to required minimum internal temperatures Treat foods as potentially hazardous once they are re-hydrated To prevent the growth of the bacteria: Hold food at the proper temperature Cool food properly 2-49 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 2-50 Intoxication: Staphylococcal Gastroenteritis •Primarily • Hair • Nose • Throat • Sores found in humans: •Caused by touching body or infected sore/pimple, then touching food •Can occur when sweat runs off body and contaminates food or surfaces •Bacteria in large numbers can produced toxins that cause illness when eaten •Toxins not killed by cooking 2-51 Preventing Staphylococcal Gastroenteritis To prevent the transfer of bacteria to food: Wash hands when necessary Cover cuts on hands and arms Restrict foodhandlers with infected cuts on hands and arms To prevent the growth of the bacteria on food: Minimize the time food spends in the TDZ Cook, hold, and cool food properly 2-52 Intoxication: Botulism Illness: Botulism Bacteria: Clostridium Commonly Associated Food Improperly canned food ROP food Temp abused vegetables like: Baked potatoes Untreated garlicand-oil mixtures botulinum Most Common Symptoms Initially: Nausea and Vomiting Later: Weakness Double vision Difficulty speaking and swallowing 2-53 Intoxication: Botulism •Forms spores •Commonly •Does found in soil not grow well in refrigerator or in high acid •Garlic and oil mixtures •Can produce a deadly toxin—without treatment=death •Associated • with produce grown in soil Onions, potatoes, carrots, garlic, mushrooms 2-54 Preventing Botulism Most Important Prevention Measures: Hold, cool, and reheat food properly Inspect canned food for damage 2-55 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: results when a person eats food containing pathogens, which then produce illness-causing toxins in the intestine Clostridium perfringens Gastroenteritis Hemorrhagic Colitis 2-56 Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness: Clostridium perfringens gastroenteritis Bacteria: Clostridium Commonly Associated Food Most Common Symptoms Meat Poultry Meat and poultry dishes: Stews Gravies perfringens Diarrhea Severe abdominal pain 2-57 Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis •Naturally found in soil, also in intestines of animals and humans •People eat the bacteria, then it produces toxins in the intestines •Grows rapidly at room temperature 2-58 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 2-59 Toxin-Mediated Infection: Hemorrhagic Colitis Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing 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) Apple Cider 2-60 E coli •Bloody diarrhea may be profuse (Hemorrhagic colitis) •10% develop HUS (hemolytic uremic syndrome) • •Of Kidney failure, anemia, low platelets those with HUS: • 5-10% die • 30-50% may have long term kidney damage 2-61 E coli Life Span •Lettuce—77 days •Parsley—177 •Water—101 days days •Current recommendations say TO wash bagged greens before using 2-62 Napa 2-63 2-64 Fruits and Vegetables •88% of all produce-related outbreaks are from 5 fruits/vegetables • Tomatoes • Melons • Lettuce and leafy greens • Sprouts • Green onions 2-65 Toxin-Mediated Infection: Hemorrhagic Colitis •Naturally • occurring in intestines of cattle Possible contamination during slaughtering process •Small amount can cause illness—produces toxins in the intestines •Present in the feces of infected people for several weeks after symptoms appear 2-66 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 2-67 Basic Characteristics of Viruses Viruses May survive freezing and cooking 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 2-68 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus 2-69 Hepatitis A and Hepatitis B •Hepatitis A is passed from humans to food to humans • Huge outbreaks on both coasts and in the south • American Pediatric Physicians are not giving infants Hep A and Hep B vaccines • Some legislation to vaccinate food service workers on the coast •Hepatitis B is passed through bodily fluids and sexual contact 2-70 Infection: Hepatitis A Illness: Hepatitis A Bacteria: Hepatitis A 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 2-71 Infection: Hepatitis A •Can shed Hepatitis for weeks before symptoms occur •Found in: • Feces of infected people • Water and some food • Ready to eat items • Shellfish contaminated by sewage • Cooking does not destroy virus 2-72 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 2-73 Infection: Norovirus Gastroenteritis Illness: Norovirus Gastroenteritis Bacteria: Norovirus Commonly Associated Food MostCommon Common Symptoms Most Symptoms Ready-to-eat food Vomiting Shellfish contaminated by sewage Diarrhea Nausea Abdominal cramps 2-74 Infection: Norovirus Gastroenteritis •Found •Very •Can in feces and contaminated water contagious live on kitchen surfaces for up to 6 weeks •People become contagious within a few hours of eating the food •Very virus hardy—chlorine will not eliminate this 2-75 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 Wash hands properly Hand sanitizers have minimal effect Other prevention measures: Purchase shellfish from approved, reputable suppliers 2-76 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 Infect many animals Cows, chickens, pigs and fish 2-77 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis 2-78 Infection: Anisakiasis Illness: Anisakiasis Bacteria: Anisakis Commonly Associated Food Herring Cod Halibut Mackerel Pacific salmon simplex Most Common Symptoms Most Common Symptoms Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea 2-79 Infection: Anisakiasis •Non-invasive: person coughs the parasite from the body •Invasive: parasite penetrates the lining of the stomach or small intestine and must be surgically removed Portions of Anisakidae nematodes found in the flesh of a fish. 2-80 Cod Worm 2-81 Preventing Anisakiasis Most Important Prevention Measures Cook fish to required minimum internal temperatures Purchase shellfish from reputable approved suppliers If fish will be served raw or undercooked: Purchase sushi-grade fish Ensure sushi-grade fish has been frozen properly by the supplier 2-82 Preventing Anisakiasis •Fish that is sushi-grade and suitable for eating raw must be: • Frozen for seven days at negative 4 degrees Fahrenheit • Or flash frozen for 15 hours at negative 31 degrees 2-83 Infection: Cyclosporiasis Illness: Cyclosporiasis Bacteria: Cyclospora Commonly Associated Food Produce irrigated or washed with water containing the parasite cayetanensis Most Common Symptoms Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation 2-84 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 The parasite can be found in the feces of infected individuals 2-85 Infection: Cryptosporidiosis Illness: Cryptosporidiosis Bacteria: Cryptosporidium Commonly Associated Food parvum Most Common Symptoms Untreated or improperly treated water Watery diarrhea Stomach cramps Contaminated produce Nausea Weight loss 2-86 Infection: Cryptosporidiosis •Parasite can also come from cows and other herd animals •Found person in feces of the infected •Very common to spread parasite from person to person in: • A daycare • Medical communities 2-87 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 2-88 Infection: Giardiasis Illness: Giardiasis Bacteria: Giardia duodenalis Commonly Associated Food Improperly treated water Lakes,rivers Most Common Symptoms Initially: Fever Later: Loose stools Abdominal cramps Nausea 2-89 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 Common in daycares 2-90 Fungi Fungi Commonly cause food spoilage and sometimes illness Fungi Molds Yeasts 2-91 Fungi •Found naturally in: • Air • Soil • Plants • Water • Some Food 2-92 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 2-93 Basic Characteristics of Mold 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 Grows well in jellies, jams, syrup, honey, and fruit juices Food spoiled by yeast should be thrown away! 2-94 Current Emerging Issues 2-95 Produce •Offered year round •Typically served raw •Work with approved vendors •Wash with cold water 2-96 Avian Bird Flu •Has not mutated yet •Contact with the feces, saliva and tissue of an infected bird •Mostly poultry workers •Virus is destroyed by proper food handling and cooking 2-97 Bovine Spongiform Encephalopathy •Attacks the brain and nervous system of cattle •Has been found in the US •Extensive preventive measures throughout the world •Low risk to the food supply now 2-98 Irradiation •Exposes food to an electron beam or gamma rays •Similar •In •As to a microwave hamburger, it focuses on E. coli of today, is considered safe •Does not alter the nutritional value, appearance or taste •Consumers remain apprehensive until the benefits are explained 2-99 Approved in the US For: •Raw meat and meat products •Pork and poultry •Lettuce and spinach •Fruits and vegetables—prevents premature maturation and controls insects •Strawberries •Herbs, spices, teas and other dried vegetable substances—control microbes 2-100 Benefits of Irradiation •Reduction or elimination of pathogens and spoilage organisms •Replacement treatment •Extended of chemical shelf life 2-101