foodborne illness mrs. warren. what is a foodborne illness foodborne illness › a disease...
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WHAT IS A FOODBORNE ILLNESS
Foodborne Illness›A disease transmitted to people by food.
Foodborne Illness Outbreak›Two or more people get the same illness after eating the same food.
Costs the United States BILLIONS of dollars each year!!
RAW MEATS IN SUPERMARKETS ARE CONTAMINATED WITH
HARMFUL BACTERIA.
MEATS MUST ALWAYS BE PROPERLY COOKED
FOOD CONTAMINATION VS
SPOILAGE
TO PREVENT FOODBORNE ILLNESS IT IS IMPORTANT TO RECOGNIZE
THE HAZARDS (SOMETHING WITH THE POTENTIAL TO CAUSE HARM)
THAT MAKE FOOD UNSAFE
FOOD CONTAMINATION
Food that has been exposed to any thing physical, chemical or biological (pathogens).
Pathogens are not detectable by sight, smell or taste.
Pathogens – Harmful, disease causing bacteria
PHYSICAL CONTAMINATION
Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.
SAFETY CONTROLS Do not use glass to scoop ice.
Use only commercial food-grade plastic or metal scoops.
Do not chill any glasses or any food items in ice that will be used for foods.
Place and maintain protective shields on lights over food storage and preparation areas.
Clean can openers before and after each use.
Remove staples, clips and similar items from food containers.
CHEMICAL CONTAMINATION
Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.
SAFETY CONTROLS
Keep food covered. Wash all fruits and vegetables. Use only food-grade containers.
Avoid lead, copper, and zinc
Follow label directions when storing and using chemicals.
Store chemicals in their original containers.
Store chemicals away from food and food surface contact areas.
BIOLOGICAL CONTAMINATION
Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.
TYPES OF BACTERIA
Aerobic Needs Oxygen To Survive
Anaerobic Does Not Need Oxygen To Survive
Faculative Can Survive With or Without
Oxygen
BACTERIA
Pathogenic: (infectious, disease causing)
They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes).
Toxigenic: (poisonous) Bacteria that produce toxins as
they multiply, die and break down.
HOW BACTERIA REPRODUCES
When an individual organism increases in size via cell multiplication and remains intact, the process is
called "vegetative growth".
VIRUSES
Viruses are the smallest and simplest life form known.
Unlike bacteria, viruses need a cell host to reproduce. They invade then take-over.
Like bacteria, some viruses may survive cooking or freezing.
Like bacteria, viruses can be transmitted to a human host by a human, food or food-contact surfaces.
PARASITES
Micro-organisms that need a host to survive.
Trichinella Spirales Trichinosis – disease that causes painful abdominal and muscular cramps
MOLDS
Cells that are usually microscopic.
Mold colonies may be seen as fuzzy growth.
Mainly caused by food spoilage May produce toxins Illness, infections, allergic
reactions
Incubation period is the time elapsed between exposure to a pathogenic organism and when symptoms and signs are first apparent.
ACIDITY
Acidity is measured from 0 (very acid)14 (very alkaline)
PHF 4.6 – 7.0Acid retards bacterial growth
OXYGEN
AerobicNeeds Oxygen To Survive
AnaerobicDoes Not Need Oxygen To Survive
FaculativeCan Survive With or Without
Oxygen
MOISTURE
PHF have a water activity of 0.97 – 0.99
Water activity level of 0.85 is not considered potentially hazardous
Reduce water activity levelFreezingDehydratingAdding sugar or salt
CROSS-CONTAMINATION
Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.
SAFETY CONTROLS• Avoid working with raw and cooked
foods• Thoroughly clean surfaces after
each use• Proper hand-washing• Do not touch dirty and clean dishes
at same time
HAND WASHING
• Use warm water to moisten hands
• Apply soap• Rub hands and forearms briskly
for at least 20 seconds. Scrub between fingers and clean nails
• Rinse thoroughly under running water
• Dry hands and arms using a single use paper towel or hot air dryer
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