Transcript Bacteria - Hashley

Sanitation Challenges
Today in Class
Review of last class
 Finish Chapter 7

Learning Objectives
Define what contamination is & how to prevent it.
 Describe the two types of contamination.
 Define what hazards are and identify the three
types.
 Explain what a foodborne illness is and how to
respond to it.
 List and define four types of microorganisms.

The 5 Second Rule

Have you ever dropped a piece of food onto
the floor, table, or some other place it should
not have been....

Then picked it up and put it into your mouth
before 5 seconds had passed?
The 5 Second Rule cont.

Is the food safe to eat?
 According to the story of the 5 second rule,
your food was safe to eat.
 BUT..... That’s not really the case because...
○ The microorganisms can survive on the
contaminated floor, table or even a kitchen
counter that has not been properly disinfected.
What is Contamination?

Contaminated Foods are foods that
are unfit to eat.
 Eating contaminated foods can cause you to
become sick or even cause death.

Two Types of Contamination:
1. Direct Contamination
2. Cross - Contamination
Direct Contamination

Direct contamination can happen
when raw foods, plants, or animals are
exposed to toxins.
 Toxins – Harmful organisms or substances
Cross-Contamination

Cross-Contamination is the movement
of chemicals or microorganisms from
one place to another.
 How does this happen?
○ Usually PEOPLE!
How to Prevent Contamination

Prepare foods in sanitary conditions &
environments.
 Sanitation – Healthy and sanitary
conditions and effective sanitary practices.

Follow federal, state, and local health
departments food handling laws.
Hazards
Hazards are sources of danger that can
result in contaminated food.
 Three types:

1. Biological Hazards
○ Comes from microorganisms, plants, & fish that carry
harmful toxins that cause foodborne illnesses.
2. Chemical Hazards
○ Caused by chemical substances.
3. Physical Hazards
○ Cause by particles that could get into food.
1. Biological Hazards
Comes from microorganisms, like bacteria.
 Foodborne Illness (FBI)

 A disease caused by consuming contaminated
foods or beverages.
○ HOW DOES THIS HAPPEN?
 Microorganisms grow in and on food when it is not handled
properly.
 Cross Contamination, poor personal hygiene, & if the person
handling the food is sick.
- ANY EXAMPLES:
Have you ever been sick
after eating?
Symptoms of FBI
Stomach Cramps
 Vomiting
 Diarrhea
 Fever
 Hepatitis A – Disease that causes
inflammation of the liver and is
transmitted to food by workers.

Am I at risk for FBI?
Yes!
 However – children, people who get sick
a lot, the elderly, and pregnant women
are at the most risk!

5 Second Rule - Salmonella

In a study at Clemson University, wood, carpet
and tile surfaces were deliberately
contaminated with Salmonella.
 When looking at it, you would not be able to detect
any bacteria.
 So, 28 days later someone set bread and bologna
on the contaminated surface for 5 seconds and the
food items contained salmonella.
What to do if you suspect an
outbreak?
DON’T PANIC!
 Respond immediately
 Save suspected food & label “DO NOT USE!”
 Inform the manager at the restaurant.

 They are responsible for contacting the health
department.
Microorganisms

There are 4 types of microorganisms
that can contaminate food and cause
illnesses.
 Bacteria
 Viruses
 Parasites
 Fungi
Bacteria
Bacteria - Tiny single-celled
microorganism, that spreads quickly and
can make people very sick, if it finds its
way into food.
 Bacteria DO NOT always need oxygen
to grow.
 Bacteria like foods that are high in
protein and moisture.

 Examples:
○ Milk, meats, and seafood.
Bacteria cont.

To prevent bacteria growth:
 Use soap and water to clean surfaces and
hands.
○ How long should you wash your hands for?
 Cook foods to proper temperatures
○ What are proper cooking temperatures?
 Chilling or freezing foods will keep bacteria
from spreading, but will not kill them.
Viruses

Viruses are responsible for many food
related illnesses.
 To grow, viruses need a host (person,
animal, plant) or another living cell.
 Once inside the host, the viruses multiply.
 Viruses
○ Can survive freezing
○ Can be spread from person to person & food.
Parasites

Parasites – Are larger than bacteria and
viruses and must live in or on a host to
survive.
 Usually found in
○ Poultry
○ Fish
○ Meats
Fungi, Molds, and Yeast

Fungi
 Found in soil, plants, animals, water, and in the air.
 Examples: Mushrooms

Molds
 Are a form of fungus that can grow at nearly any
temperature.
 Examples: Bread

Yeast
 Are also a form of fungus.
○ Yeast is usually associated with what?
○ When found in other foods like honey or jelly it can spoil them.
2. Chemical Hazards

Chemical hazards are caused by chemical
substances like:
 Pesticides
○ Used in food storage and preparation areas to control pests.
 Food additives
○ What are they used for?
 Toxic metals
○ Examples: Mercury, Lead
 Cleaning supplies
Chemical Hazards cont.

What are types of cleaning products?
 Detergents
 Hygiene detergents
 Degreasers
 Abrasive cleaners
 Acid cleaners

Kitchen cleanliness:
 Sanitizing – Reducing the number of microorganisms on
the surface.
 When should you clean and sanitize a surface?
○ Before & after preparing food
○ If your area or tools are contaminated
○ At least every 4 hours.
3. Physical Hazards

Physical hazards are caused by particles
that could get into food.
 Examples:
○ Hair
○ Fingernails
○ Wood
○ Glass chips
○ Metal shavings
○ Bones from the food itself
5 Second Rule - Again

Summary
 The 5 second rule is a myth because why?
SO....

It is important to disinfect before and after
food preparation to prevent contamination
and illness.
Food Safety Is In Your Hands