chapter 2sl 2

8/13/2019 Chapter 2sl 2

http://slidepdf.com/reader/full/chapter-2sl-2 1/58

8/13/2019 Chapter 2sl 2


2-2

Microorganism Small, living organism

Pathogen Disease-causing microorganism

Toxin Poison

Spoilage Microorganism Microorganism that causes spoilage,but not illness spoilage,

but not illness

8/13/2019 Chapter 2sl 2


2-3

Microorganisms That Can ContaminateFood and Cause Foodborne Illness

8/13/2019 Chapter 2sl 2


2-4

Living, single-celled

Can be carried by

food, water, soil, humans, or insects

Can reproduce rapidlyunder favorable conditions

Basic Characteristics

8/13/2019 Chapter 2sl 2


2-5

Basic Characteristics continued

Some survive freezing

Some form spores

Some spoil food; others cause illness

Some produce toxins that cause illness

8/13/2019 Chapter 2sl 2


2-6

8/13/2019 Chapter 2sl 2

http://slidepdf.com/reader/full/chapter-2sl-2 7/582-7

FoodMicroorganisms require nutrients found

in potentially hazardous food to grow

Proteins

Carbohydrates

8/13/2019 Chapter 2sl 2


Acidity

2-8

Pathogenic bacteria grow well in food that

is slightly acidic or neutral (pH of 4.6 to 7.5)

8/13/2019 Chapter 2sl 2


8/13/2019 Chapter 2sl 2


Time

2-10

Foodborne microorganisms need

sufficient time to grow

4 hours or more in TDZ = growth high

enough to cause illness

8/13/2019 Chapter 2sl 2


Oxygen

2-11

Some pathogens require oxygen to grow,

while others grow when oxygen is absent

8/13/2019 Chapter 2sl 2


Moisture

2-12

Most microorganisms grow well in moist food

Moisture is calculated using a measurement

called water activity (aw)

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

8/13/2019 Chapter 2sl 2


8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses

– Hepatitis A

– Norovirus gastroenteritis

8/13/2019 Chapter 2sl 2


Hepatitis A

Illness: Hepatitis A

Virus: Hepatitis A

Commonly Linked FoodMost Common

Symptoms

Ready-to-eat food Fever mild)

Shellfish fromcontaminated water General weakness

Nausea

Abdominal pain

Jaundice appears

later)

8/13/2019 Chapter 2sl 2


Preventing Hepatitis A

Most Important Prevention Measure

– Practice personal hygiene

Other Prevention Measures

– Keep employees with jaundice out of the operation

– Keep employees diagnosed with hepatitis A out of

the operation

– Wash hands

– Minimize bare-hand contact with ready-to-eat food

– Purchase shellfish from approved, reputable

suppliers

i i i

8/13/2019 Chapter 2sl 2


Norovirus Gastroenteritis


Symptoms

Ready-to-eat food Vomiting

Shellfish from contaminatedwater Diarrhea

Nausea

Abdominal cramps

Illness: Norovirus gastroenteritis

Bacteria: Norovirus

8/13/2019 Chapter 2sl 2


Preventing Norovirus Gastroenteritis




– Keep employees with diarrhea and vomiting out of

the operation

– Keep employees diagnosed with Norovirus out of

the operation

– Wash hands

– Minimize bare-hand contact with ready-to-eat food


suppliers

8/13/2019 Chapter 2sl 2


Li i i

8/13/2019 Chapter 2sl 2


Listeriosis

Commonly Linked Food Most Common Symptoms

Raw meat Pregnant women:

Miscarriage

Ready-to-eat food

such as:

–

Deli-meat

– Hot dogs

– Soft cheese

Newborns:

Sepsis

Pneumonia

Meningitis

Unpasteurized dairy

products

Illness: Listeriosis

Bacteria: Listeria monocytogenes

P i Li i i

8/13/2019 Chapter 2sl 2


Preventing Listeriosis


– Control time and temperature


– Throw out any product that has passed its use-by or

expiration date

– Cook raw meat to minimum internal temperatures

– Prevent cross-contamination between raw or

undercooked food and ready-to-eat food

– Avoid using unpasteurized dairy products

H h i C li i

8/13/2019 Chapter 2sl 2


Hemorrhagic Colitis

Commonly Linked Food Most CommonSymptoms

Ground beef raw andundercooked)

Diarrhea becomesbloody)

Contaminated produceAbdominal crampsKidney failure insevere cases)

Illness: Hemorrhagic colitis

Bacteria: Shiga toxin-producing

Escherichia coli including:

O157:H7, O26:H11, O111:H8,

and O158:NM

P e e ti He h i C liti

8/13/2019 Chapter 2sl 2


Preventing Hemorrhagic Colitis


– Control time and temperature

Other Prevention Measures – Cook food, especially ground beef, to minimum

internal temperatures

– Purchase produce from approved, reputablesuppliers

– Prevent cross-contamination between raw meat andready-to-eat food

– Keep employees with diarrhea out of the operation

– Keep employees diagnosed with hemorrhagiccolitis out of the operation

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Preventing

Cross-Contamination

– Salmonellosis

S l ll i

8/13/2019 Chapter 2sl 2


Salmonellosis


Poultry and eggs Diarrhea

Dairy products Abdominal cramps

Produce Vomiting

Fever

Illness: Salmonellosis

Bacteria: Salmonella spp.

P ti S l ll i

8/13/2019 Chapter 2sl 2


Preventing Salmonellosis


– Prevent cross-contamination


– Cook poultry and eggs to minimum internal

temperatures

– Prevent cross-contamination between poultry and

ready-to-eat food

– Keep foodhandlers who have been diagnosed withsalmonellosis out of the operation

M j F db Ill C d b B t i

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Practicing

Personal Hygiene

– Shigellosis

– Staphylococcal gastroenteritis

8/13/2019 Chapter 2sl 2


8/13/2019 Chapter 2sl 2


Preventing Shigellosis




– Keep foodhandlers with diarrhea out of the

operation

– Keep foodhandlers diagnosed with shigellosis out

of the operation

– Wash hands

– Control flies inside and outside the operation

8/13/2019 Chapter 2sl 2


Staphylococcal Gastroenteritis

Commonly LinkedFood Most CommonSymptoms

Food requiringhandling during

preparation,including:

Salads containing TCS food

(i.e., egg, tuna, chicken, macaroni)

Nausea

Deli meat Vomiting and

Illness: Staphylococcal gastroenteritis

Bacteria: Staphylococcus aureus

8/13/2019 Chapter 2sl 2


Preventing Staphylococcal

GastroenteritisMost Important Prevention

Measure



– Wash hands, particularly after touching the

hair, face, or body

– Cover wounds on hands or arms

– Hold, cool, and reheat food correctly

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses Caused

by BacteriaIllnesses Prevented by Purchasing

from Approved, Reputable Suppliers

– Vibrio gastroenteritis

– Vibrio vulnificus primary septicemia

Vibrio vulnificus primary septicemia/gastroenteritis

8/13/2019 Chapter 2sl 2


Vibrio vulnificus primary septicemia/gastroenteritis


Oysters from contaminatedwater

Diarrhea

Abdominal cramps and

nausea

Vomiting

Low-grade fever and chills

Illness: Vibrio vulnificus primary

septicimia Vibrio gastroenteritis

Bacteria: Vibrio vulnificus

Major Foodborne Illnesses Caused by Parasites

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses Caused by Parasites

Foodborne Illnesses from Parasites

– Anisakiasis

– Cryptosporidiosis

– Giardiasis

Anisakiasis

8/13/2019 Chapter 2sl 2


Anisakiasis


Raw and undercooked fish,

including:

Tingling in throat

– Herring

– Cod – Halibut

– Mackerel

– Pacific salmonCoughing up worms

Illness: Anisakiasis

Parasite: Anisakis simplex

Preventing Anisakiasis

8/13/2019 Chapter 2sl 2


Preventing Anisakiasis


– Purchase from approved, reputable suppliers


– Cook fish to minimum internal temperatures

– If serving raw or undercooked fish, purchase sushi-

grade fish that has been frozen to the right time-

temperature requirements

Cryptosporidiosis

8/13/2019 Chapter 2sl 2


Cryptosporidiosis


Contaminated water Watery diarrhea

Produce Abdominal cramps

Nausea

Weight loss

Illness: Cryptosporidiosis

Parasite: Cryptosporidium parvum

8/13/2019 Chapter 2sl 2


Preventing Cryptosporidiosis




– Use properly treated water

– Keep foodhandlers with diarrhea out of the

operation

– Wash hands

Giardiasis

8/13/2019 Chapter 2sl 2


Giardiasis


Improperly treated water Initially

Produce Fever

Later

Diarrhea

Abdominal cramps

Nausea

Illness: Giardiasis

Parasite: Giardia duodenalis

(G.lamblia or G. Intestinalsis)

Preventing Giardiasis

8/13/2019 Chapter 2sl 2


Preventing Giardiasis




–

Use properly treated water – Keep foodhandlers with diarrhea out of the operation

– Wash hands

Major Foodborne Illnesses from Fish Toxins

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses

– Scombroid poisoning

– Ciguatera fish poisoning

Scombroid Poisoning

8/13/2019 Chapter 2sl 2


Scombroid Poisoning

Illness: Scombroid poisoning Toxin: Histamine


Symptoms

Tuna Initially

Bonito Burning/tingling in mouth

or throat

MackerelReddening of the face and

neck

Mahi mahi Sweating Headache

Possibly later

Diarrhea Vomiting

Preventing Scombroid Poisoning

8/13/2019 Chapter 2sl 2


Preventing Scombroid Poisoning




– Prevent time-temperature abuse during storage and

preparation

Ciguatera Fish Poisoning

8/13/2019 Chapter 2sl 2


Ciguatera Fish Poisoning

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin


Predatory tropical reef fishfrom

Pacific Ocean, Western Indian

Ocean, and Caribbean Sea:

Reversal of hot and cold

sensations

Barracuda Grouper Tingling in fingers, lips, or toes

Jacks Snapper Joint and muscle pain

Nausea

Vomiting

Preventing Ciguatera Fish Poisoning

8/13/2019 Chapter 2sl 2


Preventing Ciguatera Fish Poisoning

Most Important Prevention

Measure

– Purchase predatory tropical reef fish from

approved, reputable suppliers

Major Foodborne Illnesses from Shellfish Toxins

8/13/2019 Chapter 2sl 2


Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses

– Paralytic shellfish poisoning (PSP)

– Neurotoxic shellfish poisoning

(NSP)

– Amnesic shellfish poisoning (ASP)

Paralytic Shellfish Poisoning (PSP)

8/13/2019 Chapter 2sl 2


Paralytic Shellfish Poisoning (PSP)

Illness: Paralytic shellfish poisoning (PSP)

Toxin: Saxitoxin


Symptoms

Shellfish found in colder

waters

such as those of the Pacific

and New England coasts:

Numbness

Clams MusselsTingling in mouth, face,

arms, and legs

Oysters Scallops Dizziness

Nausea

Vomiting

Diarrhea

Preventing Paralytic Shellfish Poisoning (PSP)

8/13/2019 Chapter 2sl 2


Preventing Paralytic Shellfish Poisoning (PSP)



suppliers

Neurotoxic Shellfish Poisoning (NSP)

8/13/2019 Chapter 2sl 2


Neurotoxic Shellfish Poisoning (NSP)

Illness: Neurotoxic shellfish poisoning (NSP)

Toxin: Brevetoxin


Shellfish in warmer waters of

west coast of Florida, Gulf ofMexico, and Caribbean Sea:

Tingling and numbness of thelips, tongue, and throat

Clams Dizziness

Mussels

Reversal of hot and cold

sensations

Oysters Vomiting

Diarrhea

Preventing Neurotoxic Shellfish Poisoning (NSP)

8/13/2019 Chapter 2sl 2


Preventing Neurotoxic Shellfish Poisoning (NSP)



suppliers

Amnesic Shellfish Poisoning (ASP)

8/13/2019 Chapter 2sl 2


Amnesic Shellfish Poisoning (ASP)

Illness: Amnesic shellfish poisoning (ASP)

Toxin: Domoic acid

Commonly Linked

Food

Most Common

SymptomsShellfish found in coastal

waters of Pacific Northwest

and east coast of Canada:

Initially

Vomiting

Diarrhea

Abdominal pain

Clams Mussels Oysters

Scallops

Possibly later

Confusion

Memory loss

Disorientation

Seizure

Coma

Preventing Amnesic Shellfish Poisoning (ASP)

8/13/2019 Chapter 2sl 2


Preventing Amnesic Shellfish Poisoning (ASP)



suppliers

8/13/2019 Chapter 2sl 2


2-14

Caused by BacteriaSalmonellosis

Shigellosis

Listeriosis

Staphylococcal Gastroenteritis

Clostridium perfringens

Gastroenteritis

Bacillus cereus Gastroenteritis

Botulism

Campylobacteriosis

Hemorrhagic colitisVibrio Gastroenteritis/Septicemia

Yersiniosis

8/13/2019 Chapter 2sl 2


Identify the Pathogen

1. _____________________________________________

I can be found in water contaminated by feces.

I am sometimes found in shellfish.

I can produce fatigue and jaundice.

Obtaining shellfish from an approved source can be a safeguard against me.

2. _____________________________________________

I can be carried in the intestinal tract of humans.

I am sometimes found in shell eggs.

I can produce fever and diarrhea.

My growth can be slowed by refrigeration.

2-43

Hepatitis A

Salmonella spp.

8/13/2019 Chapter 2sl 2


2-44

Fungi

FungiCommonly cause food spoilage and

sometimes illness

Molds Yeasts

8/13/2019 Chapter 2sl 2


2-45


Spoil food and sometimes cause illness

Grow well in acidic food with a low water activity

Freezing prevents or reduces their growth, but

does not destroy them

Some produce toxins such as aflatoxins

8/13/2019 Chapter 2sl 2


2-46


Grow well in acidic food with

low water activity

May produce a smell or taste of alcoholas they spoil food

May appear as a pink discoloration or slime

and may bubble

Some spoil food rapidly

8/13/2019 Chapter 2sl 2


Foodborne InfectionsResult when a person eats food containing pathogens, which then

grow in the intestines and cause illness

Foodborne Intoxications Result when a person eats food containing toxins that cause illness

Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then

produce illness-causing toxins in the intestines

chapter 2sl 2

Documents