Download Ch 2

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