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Microorganism Small, living organism
Pathogen Disease-causing microorganism
Toxin Poison
Spoilage Microorganism Microorganism that causes spoilage,but not illness spoilage,
but not illness
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Microorganisms That Can ContaminateFood and Cause Foodborne Illness
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Living, single-celled
Can be carried by
food, water, soil, humans, or insects
Can reproduce rapidlyunder favorable conditions
Basic Characteristics
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Basic Characteristics continued
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
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FoodMicroorganisms require nutrients found
in potentially hazardous food to grow
Proteins
Carbohydrates
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Acidity
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Pathogenic bacteria grow well in food that
is slightly acidic or neutral (pH of 4.6 to 7.5)
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Time
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Foodborne microorganisms need
sufficient time to grow
4 hours or more in TDZ = growth high
enough to cause illness
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Oxygen
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Some pathogens require oxygen to grow,
while others grow when oxygen is absent
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Moisture
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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
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Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
– Hepatitis A
– Norovirus gastroenteritis
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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)
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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
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Norovirus Gastroenteritis
Commonly Linked FoodMost Common
Symptoms
Ready-to-eat food Vomiting
Shellfish from contaminatedwater Diarrhea
Nausea
Abdominal cramps
Illness: Norovirus gastroenteritis
Bacteria: Norovirus
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Preventing Norovirus Gastroenteritis
Most Important Prevention Measure
– Practice personal hygiene
Other Prevention Measures
– 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
– Purchase shellfish from approved, reputable
suppliers
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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
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Preventing Listeriosis
Most Important Prevention Measure
– Control time and temperature
Other Prevention Measures
– 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
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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
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Preventing Hemorrhagic Colitis
Most Important Prevention Measure
– 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
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing
Cross-Contamination
– Salmonellosis
S l ll i
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Salmonellosis
Commonly Linked Food Most CommonSymptoms
Poultry and eggs Diarrhea
Dairy products Abdominal cramps
Produce Vomiting
Fever
Illness: Salmonellosis
Bacteria: Salmonella spp.
P ti S l ll i
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Preventing Salmonellosis
Most Important Prevention Measure
– Prevent cross-contamination
Other Prevention Measures
– 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
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing
Personal Hygiene
– Shigellosis
– Staphylococcal gastroenteritis
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Preventing Shigellosis
Most Important Prevention Measure
– Practice personal hygiene
Other Prevention Measures
– 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
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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
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Preventing Staphylococcal
GastroenteritisMost Important Prevention
Measure
– Practice personal hygiene
Other Prevention Measures
– Wash hands, particularly after touching the
hair, face, or body
– Cover wounds on hands or arms
– Hold, cool, and reheat food correctly
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Major Foodborne Illnesses Caused
by BacteriaIllnesses Prevented by Purchasing
from Approved, Reputable Suppliers
– Vibrio gastroenteritis
– Vibrio vulnificus primary septicemia
Vibrio vulnificus primary septicemia/gastroenteritis
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Vibrio vulnificus primary septicemia/gastroenteritis
Commonly LinkedFood Most CommonSymptoms
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
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Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites
– Anisakiasis
– Cryptosporidiosis
– Giardiasis
Anisakiasis
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Anisakiasis
Commonly LinkedFood Most CommonSymptoms
Raw and undercooked fish,
including:
Tingling in throat
– Herring
– Cod – Halibut
– Mackerel
– Pacific salmonCoughing up worms
Illness: Anisakiasis
Parasite: Anisakis simplex
Preventing Anisakiasis
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Preventing Anisakiasis
Most Important Prevention Measure
– Purchase from approved, reputable suppliers
Other Prevention Measures
– 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
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Cryptosporidiosis
Commonly Linked Food Most CommonSymptoms
Contaminated water Watery diarrhea
Produce Abdominal cramps
Nausea
Weight loss
Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
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Preventing Cryptosporidiosis
Most Important Prevention Measure
– Purchase from approved, reputable suppliers
Other Prevention Measures
– Use properly treated water
– Keep foodhandlers with diarrhea out of the
operation
– Wash hands
Giardiasis
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Giardiasis
Commonly Linked Food Most CommonSymptoms
Improperly treated water Initially
Produce Fever
Later
Diarrhea
Abdominal cramps
Nausea
Illness: Giardiasis
Parasite: Giardia duodenalis
(G.lamblia or G. Intestinalsis)
Preventing Giardiasis
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Preventing Giardiasis
Most Important Prevention Measure
– Purchase from approved, reputable suppliers
Other Prevention Measures
–
Use properly treated water – Keep foodhandlers with diarrhea out of the operation
– Wash hands
Major Foodborne Illnesses from Fish Toxins
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Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
– Scombroid poisoning
– Ciguatera fish poisoning
Scombroid Poisoning
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Scombroid Poisoning
Illness: Scombroid poisoning Toxin: Histamine
Commonly Linked FoodMost Common
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
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Preventing Scombroid Poisoning
Most Important Prevention Measure
– Purchase from approved, reputable suppliers
Other Prevention Measures
– Prevent time-temperature abuse during storage and
preparation
Ciguatera Fish Poisoning
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Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Commonly Linked Food Most Common Symptoms
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
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Preventing Ciguatera Fish Poisoning
Most Important Prevention
Measure
– Purchase predatory tropical reef fish from
approved, reputable suppliers
Major Foodborne Illnesses from Shellfish Toxins
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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)
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Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked FoodMost Common
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)
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Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
Neurotoxic Shellfish Poisoning (NSP)
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Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin: Brevetoxin
Commonly Linked Food Most Common Symptoms
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)
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Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
Amnesic Shellfish Poisoning (ASP)
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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)
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Preventing Amnesic Shellfish Poisoning (ASP)
Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
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Caused by BacteriaSalmonellosis
Shigellosis
Listeriosis
Staphylococcal Gastroenteritis
Clostridium perfringens
Gastroenteritis
Bacillus cereus Gastroenteritis
Botulism
Campylobacteriosis
Hemorrhagic colitisVibrio Gastroenteritis/Septicemia
Yersiniosis
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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.
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Hepatitis A
Salmonella spp.
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Fungi
FungiCommonly cause food spoilage and
sometimes illness
Molds Yeasts
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Basic Characteristics
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
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Basic Characteristics
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
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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