2-1 the microworld. 2-2 microbial contaminants microorganism small, living organism pathogen...

2-1

The Microworld

2-2

Microbial Contaminants

Microorganism

Small, living organism

Pathogen

Illness-causing microorganism

Toxin (biological)

Poison- produced by some pathogens

Fish & shellfish toxins

Plant & mushroom toxins

2-3

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

2-4

Microbial Contaminants - Pathogens

4 types of Pathogens That Can Contaminate Food and Cause Foodborne Illness

Bacteria Viruses Parasites Fungi

2-5

Illness Rate for Food borne Illness’

• Dropped as of 12/2010

• 48 million/year---1 in 6 people

• 128,000 hospitalized

• 3,000 deaths

2-6

What Microorganisms Need to Grow: FAT TOM

FFood AAcidity T

T O M

Temperature

Time Oxygen Moisture

2-7

Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens continued

Tofu or othersoy-protein food

Untreated garlic-and-oilmixtures

Sprouts andsprout seeds

Sliced melons, cut tomatoes, and cut leafy greens

Heat-treated plant food, such as cooked rice,

beans, and vegetables

2-8


Food

Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins

These are found in potentially hazardous food including:

Meat

Poultry

Dairy products

Eggs

FFood

2-9


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

pH Scale

Neutral

Aci

dic

7.5–4.6ideal forbacterialgrowth

Alk

ali

ne

AAcidity

2-10


Temperature

Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

Th

e T

emp

erat

ure

Dan

ger

Zo

ne

135°F(57°C)

41°F(5°C)

TTemperature

2-11


•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!

2-12


Time

Food borne microorganisms need sufficient time to grow

4 hours or more in TDZ=growth high enough to cause illness

Bacteria doubles every twenty minutes in the right conditions

TTime

2-13


Oxygen

Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent

OOxygen

2-14


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

Potentially hazardous food typically has an aw of .85 or higher

MMoisture

2-15

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

2-16

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

2-17

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

2-18

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

2-19

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

2-27

Major Foodborne Illnesses Caused by Bacteria

Infections

Campylobacteriosis

Salmonellosis

Shigellosis

Listeriosis

Vibrio parahaemolyticus Gastroenteritis

Vibrio vulnificus Primary Septicemia/Gastroenteritis

2-28

Illness: Campylobacteriosis Bacteria:Campylobacter jejuni

Most Common Symptoms

Diarrhea

Abdominal Cramps

Fever

Headache

Poultry

Water contaminated with the bacteria

Diarrhea

Abdominal cramps

Fever

Headache

Infection: Campylobacteriosis

Commonly Associated Food Most Common Symptoms

2-29

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.

2-30

Infection: Salmonellosis

Illness: Salmonellosis Bacteria:Salmonella spp.


Poultry and eggs

Dairy products

Beef

Diarrhea

Abdominal cramps

Vomiting

Fever

2-31

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

2-32

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

2-33

Infection: Shigellosis

Illness: Shigellosis Bacteria:Shigella spp.

Most Common SymptomsCommonly Associated Food Most Common Symptoms

Food easily contaminated by hands

Food in contact with contaminated water

(i.e., produce)

Bloody diarrhea

Abdominal pain and cramps

Fever (occasionally)

2-34

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

2-35

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

2-36

Illness: Listeriosis Bacteria:Listeria monocytogenes

Infection: Listeriosis


Raw meat

Unpasteurized milk and milk products

Ready-to-eat food including:

Deli-meats

Hot dogs

Soft cheese

Pregnant women

Spontaneous abortion of the fetus

Newborns

Sepsis

Pneumonia

Meningitis


2-37

Infection: Listeriosis

•Naturally found in soil, water and plants

•Grows in cool, moist places

•High risk populations are most vulnerable

• Especially pregnant women in their third trimester

2-38

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

2-39

Infection: Vibrio parahaemolyticus Gastroenteritis

Illness: Vibrio parahaemolyticus Gastroenteritis

Bacteria:Vibrio parahaemolyticus

Commonly Associated Food


Raw or partially cooked oysters

Diarrhea and abdominal cramps

Nausea and vomiting

Low grade fever and chills

2-40

Infection: Vibrio vulnificus Primary Septicemia

Illness: Vibrio vulnificus Primary Septicemia

Bacteria:Vibro vulnificus




(People with liverdisease and diabetes)

Fever and chills Nausea Skin lesions Diarrhea and vomiting

2-41



Illness: Vibrio vulnificusGastroenteritis

Bacteria:Vibrio vulnificus

Infection: Vibrio vulnificus Gastroenteritis


(Otherwise healthy people) Diarrhea Abdominal cramps

2-42

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

2-43

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

2-44


Intoxications—results when a person eats food containing toxins that cause illness

Bacillus cereus Gastroenteritis

Staphylococcal Gastroenteritis

Botulism

2-45

Intoxication: Bacillus cereus Gastroenteritis

Illness: Bacillus cereus Gastroenteritis

Bacteria:Bacillus cereus

(Diarrheal Toxin)


Cooked corn

Cooked potatoes

Cooked vegetables

Meat products

Watery diarrhea

Abdominal cramps and pain

Vomiting is absent

Most Common SymptomsCommonly Associated Food

2-46


•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

2-47


Illness: Bacillus cereus gastroenteritis

Bacteria:Bacillus cereus

(Emetic Toxin)


Cooked rice dishes including:

Fried rice

Rice pudding

Nausea

Vomiting

2-48


•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

2-49

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

2-50

Illness: Staphylococcal Gastroenteritis

Bacteria:Staphylococcus aureus

Intoxication: Staphylococcal Gastroenteritis


Salads containing potentially hazardous food:

Egg, tuna, chicken, macaroni

Deli meats

Nausea

Vomiting and retching

Abdominal cramps


2-51

Intoxication: Staphylococcal Gastroenteritis

•Primarily found in humans:• Hair

• Nose

• Throat

• Sores

•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

2-52

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

2-53

Intoxication: Botulism

Illness: Botulism Bacteria:Clostridium botulinum


Improperly canned food ROP food Temp abused

vegetables like: Baked potatoes Untreated garlic-

and-oil mixtures

Initially: Nausea and Vomiting

Later: Weakness Double vision Difficulty speaking and

swallowing

2-54

Intoxication: Botulism

•Forms spores

•Commonly found in soil

•Does 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

2-55

Preventing Botulism

Most Important Prevention Measures:

Hold, cool, and reheat food properly

Inspect canned food for damage

2-56


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

2-57

Illness: Clostridium perfringens gastroenteritis

Bacteria:Clostridium perfringens



Meat Poultry Meat and poultry

dishes: Stews Gravies

Diarrhea Severe abdominal

pain

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis

2-58

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

2-59

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

2-60

Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing

Escherichia coli

Toxin-Mediated Infection: Hemorrhagic Colitis


Ground beef (raw and undercooked)

Contaminated produce

Apple Cider

Diarrhea (eventually becomes bloody)

Abdominal cramps Severe cases can

result in hemolytic uremic syndrome (HUS)

2-61

E coli

•Bloody diarrhea may be profuse (Hemorrhagic colitis)

•10% develop HUS (hemolytic uremic syndrome)

• Kidney failure, anemia, low platelets

•Of those with HUS:

• 5-10% die

• 30-50% may have long term kidney damage

2-62

E coli Life Span

•Lettuce—77 days

•Parsley—177 days

•Water—101 days

•Current recommendations say TO wash bagged greens before using

2-63

Napa

2-65

Fruits and Vegetables

•88% of all produce-related outbreaks are from 5 fruits/vegetables

• Tomatoes

• Melons

• Lettuce and leafy greens

• Sprouts

• Green onions

2-66

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

2-67

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

2-68

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

2-69

Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses

Hepatitis A

Norovirus

2-70

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

2-71

Infection: Hepatitis A

Illness: Hepatitis ABacteria:Hepatitis A


Ready-to-eat food including:

Deli meats

Produce

Salads

Raw and partially cooked shellfish

Initially: Fever (mild) General weakness Nausea Abdominal painLater: Jaundice

2-72

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

2-73

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

2-74

Infection: Norovirus Gastroenteritis

Illness: Norovirus GastroenteritisBacteria:Norovirus


Ready-to-eat food Shellfish

contaminated by sewage

Vomiting Diarrhea Nausea Abdominal

cramps

2-75

Infection: Norovirus Gastroenteritis

•Found in feces and contaminated water

•Very contagious

•Can live on kitchen surfaces for up to 6 weeks

•People become contagious within a few hours of eating the food

•Very hardy—chlorine will not eliminate this virus

2-76

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

2-77

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

2-78

Major Foodborne Illnesses Caused by Parasites

Parasitic Foodborne Illnesses

Anisakiasis

Cyclosporiasis

Cryptosporidiosis

Giardiasis

2-79

Illness: AnisakiasisBacteria:Anisakis simplex


Herring Cod Halibut Mackerel Pacific salmon

Non-invasive Tingling in throat Coughing up wormsInvasive Stomach pain Nausea Vomiting Diarrhea

Infection: Anisakiasis

2-80

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.

2-81

Cod Worm

2-82

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

2-83

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

2-84

Infection: Cyclosporiasis

Illness: CyclosporiasisBacteria:Cyclospora cayetanensis


Produce irrigated or washed with water containing the parasite

Nausea (mild to severe)

Abdominal cramping

Mild fever Diarrhea alternating

with constipation

2-85

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

2-86

Illness: CryptosporidiosisBacteria:Cryptosporidium parvum

Infection: Cryptosporidiosis


Untreated or improperly treated water

Contaminated produce

Watery diarrhea Stomach cramps Nausea Weight loss

2-87

Infection: Cryptosporidiosis

•Parasite can also come from cows and other herd animals

•Found in feces of the infected person

•Very common to spread parasite from person to person in:

• A daycare

• Medical communities

2-88

Preventing Cryptosporidiosis

It is critical to:

Purchase produce from approved, reputable suppliers

Use properly treated water


Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of

cross-contamination

2-89

Infection: Giardiasis

Illness: GiardiasisBacteria: Giardia duodenalis



Improperly treated water

Lakes,rivers

Initially: FeverLater: Loose stools Abdominal

cramps Nausea

2-90

Preventing Giardiasis

Most Important Prevention Measure

Use properly treated water


Exclude foodhandlers with diarrhea

Wash hands properly to minimize the risk of cross-contamination

Common in daycares

2-91

Fungi

Fungi

Commonly cause food spoilage and sometimes illness

Molds Yeasts

Fungi

2-92

Fungi

•Found naturally in:

• Air

• Soil

• Plants

• Water

• Some Food

2-93

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

2-94

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!

2-95

Current Emerging Issues

2-96

Produce

•Offered year round

•Typically served raw

•Work with approved vendors

•Wash with cold water

2-97

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

2-98

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

2-99

Irradiation

•Exposes food to an electron beam or gamma rays

•Similar to a microwave

•In hamburger, it focuses on E. coli

•As of today, is considered safe

•Does not alter the nutritional value, appearance or taste

•Consumers remain apprehensive until the benefits are explained

2-100

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

2-101

Benefits of Irradiation

•Reduction or elimination of pathogens and spoilage organisms

•Replacement of chemical treatment

•Extended shelf life

2-1 the microworld. 2-2 microbial contaminants microorganism small, living organism pathogen...

Documents