Download Week Four

Implement
Food Safety
Procedures
SITXFSA001A
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DHS V1.2 2011
Revision from Lesson 3

Food Standards Homework due today
(and any late 1st Homework)

Any questions?

What is a food allergy and a food intolerance
and two examples of each?

What are the first 4 high-risk client groups
and their specific food businesses?
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DHS V1.2 2011
Lesson 4 Outline
 Handouts:
- a summary of the 6 major Pathogenic Bacteria which cause
food poisoning in Australia.
 Homework:
- 2nd Homework Task: Food Safety Standards
To obtain a personal copy of The Food Standards Code,
Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3.
Downloaded from:
www.foodstandards.gov.au/foodstandards/foodstandardscode/
Note: there is a very informative ‘guide’ to Standard 3.2.1.
Food Safety Programs (56 pages), 1st edition June 2007,
- strongly advise you obtain a copy for your reference
 Slides:
- micro-organisms, bacteria, spores and their growing conditions.
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Microbiology
The study of micro-organisms, including bacteria,
fungi (moulds and yeasts), algae, viruses and parasites.
Virology studies viruses.
Mycology studies fungi.
Phycology studies algae.
250+ types of foodborne illness have been identified.
Foodborne diseases have two basic mechanisms causing
food poisoning called intoxications and infections.
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Intoxications
 Diseases caused by the consumption of pre-formed toxic
chemicals.
 Control is achieved by the use of good quality raw materials or
preventing their growth during the further manufacture of food,
especially during the storage stage.
 Major foodborne diseases caused are Staphylococcus
aureus (Golden staph) and Bacillus cereus food poisoning.
 Both result in symptoms of nausea, vomiting and in some cases,
diarrhoea, within a few hours of consuming foods containing the
bacterial toxins.
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DHS V1.2 2011
Infections
 Where invasion and multiplication by micro-organisms causes disease within
the body of the host.
 Viruses, bacteria or parasites must be ingested in food.
 The usual requirements for infectious micro-organisms to be classed as a
pathogen, i.e. capable of causing disease.
 Foodborne infections that are confined to the gastrointestinal tract present as
diarrhoea, vomiting, abdominal pain and discomfort. Diarrhoea caused by
bacterial pathogens (e.g. Campylobacter or Salmonella) typically have long
incubation periods (1 - 5 days) followed by a longer duration of illness of days
to weeks. The exception is Clostridium perfringens, which produce an illness of
duration similar to viral diseases.
 Food poisoning is more likely to occur if the contaminating micro-organisms
are able to increase in numbers.
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Epidemiology
 Epidemiological surveillance has shown an increase in the
prevalence of foodborne illness.
 United States - approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths.
 Australia - 5.4 million cases per annum, 18,000 hospitalizations
and 120 deaths.
- 1 in 4 people in Australia suffer foodborne illness annually.
 China
- Estimated 300 million cases per annum.
 Heightened consumer awareness of food safety.
 Foodborne illness is significantly underreported.
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Epidemiology continued
• Tip of the iceberg –
only a small number
of cases of foodborne
illness are reported.
• An even smaller
number are
laboratory investigated.
• Limited follow-up
of food vehicles
and likely causes.
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Bacteria Questions Activity (answer in pairs):
 What are ‘bacteria’ and how big are they?
 What is the major process where bacteria reproduces called
and how long does it take for one bacteria to become two?
 Name all 6 of the main pathogenic bacteria that in Australia
cause food poisoning? What are their specific food types
and preventative measures?
 What is the process called where you transfer bacteria from one
surface to another?
 Name 3 useful types (in moderation) of bacteria and
their food types?
 If I were to pull all the bacteria out of an average human,
how much would it weigh?
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Bacteria
 Living, single-celled micro-organisms (a term used to describe
any organisms not able to be seen with the ‘naked’ eye).
 They are very small and it would take 2000 just to reach across a pin head.
 Bacteria reproduce by dividing, a process known as binary fission.
This division may take as little as 15 minutes.
 There are pathogenic (or bad for you) examples capable of causing
disease, present almost everywhere and easily transferred from one item
to another (cross-contamination).
e.g. Salmonella, Staphylococcus aureus (‘Golden Staph’),
Listeria monocytogenes and Campylobacter.
 Useful types (in moderation), are ‘cultures’ in yogurt and
Yakult (a fermented milk drink that contains a very high concentration
of a unique, beneficial bacterium called Lactobacillus casei Shirota strain).
 Did you know? If you were able take all the bacteria out of an average
human’s body you would end up with a 1kg’s worth of bacteria!
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6 major food-poisoning pathogenic
bacteria in Australia - 1. Salmonella
- The live bacteria in the food eaten can cause
food poisoning infection in people.
- Killed completely by temperatures 70°C+.
- Healthy people can be ‘carriers’.
- Major source is raw poultry (especially chicken), egg products,
unpasteurised milk and people or pests who are ‘carriers’.
- 550,000,000 eggs recalled in USA (90 days of production / 7 million
chickens), 1500 sick, chicken manure 4 to 8 feet high with rodent burrows,
live and dead flies too numerous to count in the egg laying houses!
- Salmonella Typhimurium accounts for 72% of all outbreaks
and is mainly linked to chicken, eggs and egg-based dishes.
- Survives longer than our lifespan in dry goods!
- Green tree frogs and geckos in Queensland are carriers.
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DHS V1.2 2011
6 major food-poisoning pathogenic
bacteria in Australia
- 2. Staphylococcus aureus – ‘Golden Staph’
- This bacterium produces a toxin that can cause
toxic food poisoning.
- The bacteria can be killed by heat, however the toxin
remains active.
- About 50% of the general population are ‘carriers’
(realistically 70% of food handlers!).
- Grows well on salty meats, for example: ham or humans.
- Major source is the human skin, hands, nose and mouth
of ‘carriers’ through infected spots, pimples, cuts or sores
of all food handlers and by the food handler coughing
or sneezing over food.
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DHS V1.2 2011
TOXINS – a poisonous substance with the capacity to cause disease
Toxin
Found in foods or food components
Intoxications
Non-microbiological:
Inherently poisonous, unintentionally
consumed foods.
Toadstools, hemlock, deadly nightshade.
Inherently poisonous food contaminants –
during storage.
Insecticides, herbicides, lead, copper, mercury.
Microbiological toxins:
Toxins present in raw food components.
‘Red Tide’ in shellfish, Algal toxin in large reef fish and Fungal toxins.
Toxins produced by bacteria during food
manufacture.
Toxins produced by fungi during food
manufacture.
Neurotoxins of Clostridium botulinum (botulism), Enterotoxins of Staphylococcus
aureus (Golden Staph), Emetic toxin of Bacillus cereus and Histamine by spoilage of
fish.
Aflatoxin, Patulin and Ochratoxin.
Infections
Viral, gastrointestinal.
Norovirus, rotavirus.
Viral, extra-gastrointestinal.
Hepatitis A.
Bacterial, gastrointestinal.
Salmonella, Campylobacter, Clostridium perfringens, Bacillus cereus.
Bacterial, extra-gastrointestinal.
Listeria monocytogenes, Salmonella.
Parasitic, gastrointestinal.
Giardia, Tapeworm (Taenia).
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DHS V1.2 2011
6 major food-poisoning pathogenic
bacteria in Australia
- 3. Clostridium perfringens
- Anaerobic spore former as well as a toxin former.
- Dust, dirt on produce as well as raw meat surfaces
or the intestines of most animals and humans can be
the major source of the spores.
- High-risk foods that are high in protein are particularly
vulnerable to spores, especially if they have been cooled
and/or reheated slowly and are in large quantities.
Products such as large roast meats, stews, stocks,
soup, and sauces.
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DHS V1.2 2011
6 major food-poisoning pathogenic
bacteria in Australia
- 4. Bacillus cereus
- A spore former, the spores hatch and grow well
in starchy food.
- Starchy food that is left in danger zone is particularly
vulnerable, for example: cooked rice or pasta, custard
made from custard powder and meat or poultry dishes
containing flour and spices.
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DHS V1.2 2011
6 major food-poisoning pathogenic
bacteria in Australia
- 5. Campylobacter
- Food poisoning caused by live bacteria.
- Killed completely by temperatures above 70°C.
- Food handlers that are ‘carriers’ and raw meat surfaces
are major sources.
- Specific high-risk foods are undercooked thick hamburgers,
sausages and other (processed) meats, particularly when
left in the danger zone.
- It is known as the ‘BBQ’ bacteria.
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DHS V1.2 2011
6 major food-poisoning pathogenic
bacteria in Australia - 5. Campylobacter
- Note:
New Zealand (2006) was the highest in the world
for outbreaks, now it is Czech Republic.
3x higher than Australia and 30x higher than USA!
- 89% of chicken and 10% of red meat samples tested positive.
- Chicken consumption has increased from 12.1kg p.a. in 1994
to 30.2kg p.a. in 2006 - it is now 32.6kg p.a.
- They managed to reduce them by 50% in 2 years due to less
cross-contamination in slaughterhouses through improved
hygiene during packaging / distribution
and consumer handling.
300 hospitalisations, down to 120.
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DHS V1.2 2011
6 major food-poisoning pathogenic bacteria
in Australia - 6. Listeria monocytogenes
- Causes ‘flu’-like symptoms.
- Can cause miscarriage or brain damage
to the fetus in pregnant women.
- Can continue to grow between 0°C and 5°C
(the ‘fridge’ bacteria).
- Can survive pasteurisation.
- It is tolerant of salt and can survive dry conditions
for some weeks.
- Specific high-risk foods include dairy, chilled
and ‘convenience’ foods (especially if it is not handled
with care): such as, dips, ‘deli’ meats, pates, spreads,
dips, pre-made dressed salads and soft serve ice cream.
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Do NOT forget about another major food-poisoning
pathogenic bacteria in Australia not yet on this list,
but may well be soon! E Coli: 0157
- Survives very hot conditions, however it’s growth is limited
between 7°C and 46°C.
- Person-to-person transmission also can occur if infected
people do not adequately wash their hands. Produce may
become contaminated due to exposure to contaminated
water, improper use of manure, or improper handling at
the plant, in transport, at the retailer, or in the home.
- ‘Jack in the Box’ outbreak USA 1993 (Australian beef),
1000 cases, 4 deaths, 1 case settled for $14 million
- Hamburgers in USA, 2007 - 2010 39 recalls &
50,000,000 pounds of contaminated meat recalled.
In 2006 only 186,000 pounds recalled.
- Argentinean beef worst in the world for causing outbreaks
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DHS V1.2 2011
DVD
‘Food Poisoning - Prevention is Better than Cure’
Food borne illnesses cause untold misery
for many people in Australia every year.
It produces symptoms such as
nausea, vomiting, stomach pain, diarrhoea, or fever.
Yet the symptoms are often the same as for gastro-type illnesses caused
by other sources (other people carrying bacteria, unhygienic surfaces, etc).
So how do we tell when an illness is caused by food
rather than from other sources?
In this program we examine what food poisoning is, how it is caused
and the methods used to prevent it.
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Viruses
 They are tiny (1/100th the size of a bacterium - if a virus is the size of an ant,
a bacteria would be the size of an elephant) and are one of the simplest
forms of life.
It takes only a few organisms to cause illness.
1 in 43 Australians have a viral food contamination annually (1 in 780 in UK).
 Viruses gain access to a living cell for reproduction, taking over the host
cell to produce more viruses.
 Food-borne (food-carried, as do not grow in food) examples are
Norwalk Virus causing Gastroenteritis and Hepatitis A and E.
Other examples of viruses are Norovirus (25 outbreaks a week in Victoria!),
Rotavirus, Sars, Nipah, Ebola, Bird / Swine influenza.
 They can survive in an acid environment and are mildly resistant to heat.
Baking and cooking best ways of prevention of viruses in food
as they are very difficult to detect anyway.
There is no effect from freezing / cooling.
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DHS V1.2 2011
Moulds
 Multi-celled fungi. They grow by roots invading deep into food types
like blue cheese or that green piece of bread.
They grow on almost any food.
 As it grows it produces enzymes that break down the food
resulting in spoilage.
In addition to enzymes, some moulds such as
Aspergillus flavus also produce mycotoxins on the food or
there are off-flavours, discoloration, and/or rotting.
 The water activity of the food determines the types of mould
spoiling the food.
 Other examples are yoghurts and antibiotics (penicillin).
 Moulds are not heat resistant, being destroyed at 60C for 10 minutes.
However, their toxins may be heat stable.
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DHS V1.2 2011
Yeasts
 Produce single cells by their characteristic method of reproduction,
called ‘budding’ - a process where a cell produces a side bud
that splits away as a separate cell when ready.
 Essential component of bread, beer (fermentation) and wine.
 Food-borne illness due to yeast is rare.
 Yeasts are not heat resistant and will be destroyed by heating
to 58C for 15 minutes.
Cold will also destroy yeast.
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Bacterial Growth
(under ideal conditions)
Note: it only takes 30,000 to 32,000 bacteria
to give food poisoning to an average human being!
0.1 Hour
1 Hour
2 Hours
3 Hours
4 Hours
5 Hours
6 Hours
7 Hours
8 Hours
1
16
256
1,100
4,096
65,536
1,048,576
16,777,216
536,870,912
If happy, they could go from 1 to over 1/2 billion in 8 hours!
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6 factors for microbial growth:
What are the 6 factors?
Can you give an explanation
for each one?
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6 factors for microbial growth:
1. Ideal conditions (warmth): 5C to 60C.
Optimum is 18C to 45C.
 Micro-organisms survive and multiply over a wide range of
temperature.
 They are classified according to the range of preferred temperatures
over which they can grow.
 The significance of this to manufacturers is that heat-processed
food has, to a large degree, the preferred growth temperature
of the target micro-organisms.
 Storage of the finished product dictates the severity
of the thermal process that must be selected.
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DHS V1.2 2011
Growth temperatures of some bacteria that
cause food poisoning:
Species
Bacillus cereus
Campylobacter
Clostridium
perfringens
Salmonella
Listeria
monocyto genes
Staphylococcus
aureus
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Minimum C
10
30
20
Optimum C
28-35
42-45
37-45
Maximum C
48
47
50
5.3
-0.4
37
30-37
45-47
45
6.7
37
45
DHS V1.2 2011
6 factors for microbial growth:
2. The amount of available water referred to
as the water activity (aw)(moisture):
 The cell of a living organism is more than 75% water and this
must be maintained in an active state otherwise it will not grow
or reproduce. Dormant cells have a 15% water content.
 Most bacteria grow best when the water activity is high
- as in perishable foods.
 Reducing the water available for microbial growth will limit the
growth or cause death of food spoilage and food poisoning
organisms that may be present in the raw materials or are
introduced during processing.
 Situations where water remains but becomes unfavourable for
bacteria are through freezing to solid ice or preserving foods
with salt or sugar where water becomes chemically bound to
the salt or sugar and is no longer available.
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Water Activities (Aw) & Pathogen
Minimum water activities for growth of pathogens:
Bacillus cereus
91 - 95%
Clostridium botulinum E
97%
Salmonella
94 - 95%
Staphylococcus aureus
83 - 85%
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Water Activities (Aw) and Foods
Most potentially
hazardous foods 
98% or higher
High Risk
93 - 98%
Medium Risk
condensed milk 
83 - 93%
Low Risk
Dried fruits, flours, jams 
60 - 85%
Very Low Risk
Evaporated milk,
tomato paste, bread 
Cheddar cheese,
(spoilage)
Chocolate, potato chips,
noodles 
59% or lower
Very Low Risk
(survival)
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DHS V1.2 2011
6 factors for microbial growth:
3. Food: bacteria utilise a wide range of available
nutrients, particularly high-protein foods,
but also carbohydrates and fats.
This means that as well as the source of the food,
its composition also has a selective effect on the range
and numbers of micro-organisms likely to be present.
4. Time: normally 20 minutes to multiply,
but it can take as little as 15 minutes.
Uses the process of Binary Fission
- one cell dividing into two.
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Time:
When bacteria cells multiply they pass through
various phase of growth:
Stationary phase
Death phase
Log phase
Lag phase 1 - 4 hours
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Time
Time:
Lag phase: during this phase the bacteria are
becoming accustomed to the new environment.
Log phase: cell numbers increase in a logarithmic
fashion, and each cell generation occurs in the same
time interval as the preceding ones.
Stationary phase: when the count is high they will
compete for available nutrients. The rates of
reproduction and death are in balance.
Death phase: when the nutrients have been
exhausted, the population dies.
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DHS V1.2 2011
6 factors for microbial growth (continued)
5. A gaseous environment (Oxygen):
Most food poisoning bacteria grow under normal atmospheric
conditions, and in the presence of oxygen: these are known as
having an aerobic metabolism or aerobes (e.g. Salmonella,
Listeria monocytogenes and Golden staph).
However, some bacteria only multiply in the absence of oxygen
and have an anaerobic metabolism or anaerobes
(e.g. Clostridium perfringens and Clostridium botulinum).
Yet others can reproduce with or without oxygen (facultative).
6. pH Level: Acidity is measured by pH, which not only
denotes if an environment is acidic, but also alkaline or neutral.
pH 7 is neutral, pH values less than 7 are described as acidic
and those above 7 as alkaline.
Bacteria have a preference, in general, for food low in acid.
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Acidity - pH Scale explained
The pH scale ranges from 1 - 14:
1 is acidic and 14 alkali, sterile water is pH neutral at 7.
1
2
3
4.5 4.6
5
6
7 8
9 10 11
12
13
- High acid foods (pH 4.5 and below) are safe from
pathogenic bacteria. However, they may spoil through
the growth of some bacteria, e.g. yeast and mould.
- Low acid foods (pH 4.6 and above) are often
the ones that spoil very easily and they do allow
the growth of pathogenic bacteria.
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DHS V1.2 2011
14
Acidity and Micro-organisms
Minimum pH for the multiplication of pathogens:
Organism
Minimum pH
Bacillus cereus
4.3 - 7
Clostridium botulinum type E
5
Salmonella
4.1 - 4.5
Staphylococcus aureus
3.8 - 4.5
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DHS V1.2 2011
Acidity and Food
Approximate pH of some foods:
Tap water
pH 6.5 - 7.5
Lemon juice
pH 2.4
Carrot
pH 5.2
Chicken
pH 6.2
Red meat
pH 5.6 - 6.8
Egg white
pH 7.8
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Bacterial Spores
 Bacillus cereus and Clostridium perfringens (the two most
common spore formers to cause food poisoning in Australia).
 The spore has a hard shell that protects it, making it
extremely robust against heat, dehydration and chemical:
they can survive extremes of physical conditions such
as chemical disinfection and heat treatment (+100C).
 There is some variation in resistance between bacterial
species, but generally they can survive even boiling
for up to 4 hours.
 Spores survive in dormant conditions for very long periods
under adverse conditions, however when conditions are
favourable the spores germinate.
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DHS V1.2 2011
Bacterial Spores
 The non-spore state of a bacteria is called the
vegetative state and the cells are called vegetative cells.
 The vegetative form of a bacterium may die under
adverse conditions, but the spore can survive.
 When suitable conditions once again become available, the spore
will germinate into a bacterium and the growth cycle will start again.
 Bacillus cereus and Clostridium have different incubation conditions:
Bacillus cereus is aerobic at 30C, while Clostridium perfringens is
anaerobic at 37C.
 Some spores will produce a toxin. This toxin may be deadly,
as with Clostridium botulism.
 Sterilisation of canned foods is based on the time and temperature
that is required to destroy the most heat-resistant spores.
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DHS V1.2 2011
Pasteurisation
A heat process of shorter duration at lower
temperatures than those for sterilisation.
It will destroy most vegetative cells but not spores.
Spoilage is delayed, but cold storage is necessary to delay growth
even if preservatives such as salt are used, as in the production of pate.
Pasteurisation of milk, originally designed to destroy tubercle bacilli, also
eliminates the vegetative cells of other pathogenic organisms.
Low temperature for a long time
-
63C for at least 30 minutes.
High temperature for a short time
-
72C for at least 15 seconds.
Ultra high treatment (UHT) - +135C in combination with a suitable holding time.
Sterilisation
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-
100C for 20 to 40 minutes.
DHS V1.2 2011
Pasteurisation
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DHS V1.2 2011
Incubation period and duration off illnesses:
1. Foodborne gastrointestinal infections:
Bacteria
Incubation Period
Duration of illness
Salmonella
Usually 12 - 48 hours
Range 5 - 72 hours
Up to 10 days
Campylobacter
Usually 1 - 3 days
Range 1 - 10 days
Up to 10 days
Clostridium perfringens
Usually 12 - 18 hours
Range 8 - 22 hours
12 - 48 hours
2. Foodborne extra-intestinal infections:
Agent
Incubation Period
Duration of illness
Listeria monocytogenes
Range 1 - up to 90 days
N/A
Hepatitis A
Range 15 - 45 days
Usually 3 weeks, but can be up to 6
months
3. Foodborne intoxications:
Toxin
Incubation Period
Duration of illness
Staphylococcus aureus
Range 2 - 6 hours
6 - 24 hours
Bacillus cereus
(emetic syndrome)
Range 1 - 6 hours
(for nausea/vomiting)
2 - 3 hours (diarrhoea)
12 - 24 hours
Range 8 - 16 hours
Up to 24 hours
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Bacillus
cereus
(diarrhoeal syndrome)
Sous vide
 A process to provide a product with an expected shelf-life
of more than 5 days.
 Food is put in high-barrier plastic bags or pouches and
hermetically sealed under vacuum.
 The food is then cooked at low temperatures, either in hot
water baths or steam-heated ovens, often only at
pasteurisation temperatures (65 - 75C.)
 The food can be served immediately, or more usually,
chilled to 0 - 3C, stored for up to 21 days, reheated and
the bag opened for service of the meal.
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DHS V1.2 2011
Sous vide
 The Sous vide process does not kill all food poisoning
organisms, some spores will survive, so the chilling
process must be rapid.
 Drawbacks include:
- A greater risk of spoilage or even food poisoning if
production controls are not carefully applied.
- Storage under vacuum mask signs of spoilage and
surviving facultative or anaerobic organisms may
multiply and produce toxins, especially Clostridium botulinum.
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DHS V1.2 2011
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DHS V1.2 2011
Changing Times
19th Century
20th Century
21st Century
Emphasis on
staples
Traditional recipes using
locally produced food
Global food supply – exotic
and unfamiliar foods
Consumers - knowledge of
food benefits limited
Processed foods – complex
products and ingredients
Food security
Eat to sustain body function
and enjoyment
Consumers more aware of link
between diet and health and
eat to enhance health and
quality of life
Food adulteration
Protect public from food
likely to cause illness or
death
Demand for regulated safe
food and information
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DHS V1.2 2011
The Future…?
•
•
•
•
•
•
•
Enhanced tracking products,
shelf-life indicators, etc.
Consumers will manage their diets using
'Blackberries’ / ‘iPhones' / ‘iPads’ to read
bar codes and analyze food labels.
More GM products.
Cloned animals in the food supply.
Innovative processing and packaging
technologies – including use of
nanotechnology.
Ongoing concerns about the
microbiological safety of the food supply.
Consumers will reduce food waste,
increase recycling and neutralise their
carbon footprint.
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V1.2 2011
Finding a way forward
• Better understanding the enemy
• Better organising and managing our
resources to fight the enemy
• Safer work practices / technology, not people
• Global food safety – cultural issues
and naivety / ignorance
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V1.2 2011
Questions
CRICOS Provider Code: 01505M
RTO Number: 3045

What are the 6 major
food-poisoning pathogenic
bacteria in Australia?

How is a spore different
to a normal bacteria?

Any questions or clarification?
DHS V1.2 2011
Next week in Lesson 5

1.
2.
3.
4.
5.
6.
7.
HACCP’s 7 Principles / Steps:
Identify / Analyse Hazards
Critical Control Points (CCP’s) / Critical Safety Steps
Critical Limits
Monitoring
Corrective Actions
Recording / Documenting
Validation / Verification

Process Flow Charts.
Note: you will need to complete one in the 2nd written test.
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V1.2 2011