Transcript Microworld2 - ACFPhillyApprenticeship

Chapter 2
The Microworld
Pathogens
Microorganism

Small, living organism
Pathogen

Harmful microorganism
Toxin

2-2
Poison
Types of Pathogens
Pathogens That Can
Contaminate Food and Cause
Foodborne Illness
Viruses
2-3
Bacteria
Parasites
Fungi
What Pathogens Need to Grow
F
Food
A
Acidity
Temperature
T
O
M
Time
2-4
Oxygen
T
Moisture
What Pathogens Need to Grow
Food

Pathogens require an energy
source to grow, such as
carbohydrates or proteins
F
Food
2-5
What Pathogens Need to Grow
Acidity

Pathogens grow best in food
that contains little or no acid
A
Acidity
2-6
What Pathogens Need to Grow
Temperature

Pathogens grow well at
temperatures
between 41˚F and 135˚F (5˚C
and 57˚C)

This range is known as the
temperature danger zone (TDZ)
T
Temperature
2-7
What Pathogens Need to Grow
Time

Pathogens need time to grow

4 hours or more in TDZ =
growth high enough to make
someone sick
T
Time
2-8
What Pathogens Need to Grow
Oxygen

Some pathogens need oxygen
to grow, while others grow
when oxygen isn’t there
O
Oxygen
2-9
What Pathogens Need to Grow
Moisture

Pathogens need moisture
in food to grow
M
Moisture
2-10
Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens
Milk and dairy
products
Meat: beef, pork,
and lamb
Eggs (except those
treated to eliminate
Salmonella spp.)
2-11
Fish
Poultry
Baked potatoes
Shellfish and
crustaceans
Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens continued
Heat-treated plant
food, such as cooked
rice, beans, and
vegetables
Tofu or other
soy-protein food
Sliced melons and
cut tomatoes
2-12
Sprouts and
sprout seeds
Untreated garlic-and-oil
mixtures
Controlling the Growth of Pathogens
The Conditions You Can Control

Temperature
Keep TCS food out of the
temperature danger zone

Time
Limit how long TCS food spends in
the temperature danger zone
2-13
Other Food Requiring Care
Examples of Ready-to-Eat Food
2-14

Washed fruit and vegetables
(whole and cut)

Deli meat

Bakery items

Sugar, spices, and seasonings

Cooked food
General Information about Viruses
Viruses can:
2-15

Survive cooler and freezer
temperatures

Contaminate food and water

Grow in the intestines, but not
in food

Be transmitted from:
•
Person to person
•
People to food
•
People to food-contact
surfaces
Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
2-16

Hepatitis A

Norovirus gastroenteritis
Hepatitis A
Illness:
Hepatitis A
Virus:
Hepatitis A
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Fever (mild)
Shellfish from contaminated water
General weakness
Nausea
Abdominal pain
Jaundice (appears later)
2-17
Preventing Hepatitis A
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-18

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
Norovirus Gastroenteritis
Illness:
Norovirus gastroenteritis
Bacteria:
Norovirus
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Vomiting
Shellfish from contaminated water
Diarrhea
Nausea
Abdominal cramps
2-19
Preventing Norovirus Gastroenteritis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-20

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
Characteristics of Bacteria That Cause Foodborne Illness
Basic Characteristics
2-21

Most are controlled by
keeping food out of the
temperature danger zone

Will grow rapidly if FAT TOM
conditions are right

Some can change into spores
to keep from dying when they
don’t have enough food

Some make toxins in food as
they grow and die
Major Foodborne Illnesses Caused by Bacteria
Illnesses
2-22

Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism

Salmonellosis

Shigellosis

Staphylococcal gastroenteritis

Vibrio vulnificus primary
septicemia/gastroenteritis
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Controlling
Time and Temperature
2-23

Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism
Bacillus cereus Gastroenteritis
Illness:
Bacillus cereus gastroenteritis
Bacteria:
Bacillus cereus
(Diarrheal Illness)
Commonly Linked Food
Most Common Symptoms
Cooked vegetables
Watery diarrhea
Meat products
No vomiting
Milk
2-24
Bacillus cereus Gastroenteritis
Illness:
Bacillus cereus gastroenteritis
Bacteria:
Bacillus cereus
(Vomiting Illness)
Commonly Linked Food
Cooked rice dishes including:
2-25

Fried rice

Rice pudding
Most Common Symptoms
Nausea
Vomiting
Preventing Bacillus cereus Gastroenteritis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-26

Cook food to minimum internal temperatures

Hold food at the right temperatures

Cool food correctly
Listeriosis
Illness:
Listeriosis
Bacteria:
Listeria monocytogenes
Commonly Linked Food
Raw meat
Ready-to-eat food such as:
Pregnant women:
Miscarriage
Newborns:

Deli meat

Sepsis

Hot dogs

Pneumonia

Soft cheese

Meningitis
Unpasteurized dairy products
2-27
Most Common Symptoms
Preventing Listeriosis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-28

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
Hemorrhagic Colitis
Illness:
Hemorrhagic colitis
Bacteria:
Shiga toxin-producing
Escherichia coli, including
O157:H7, O26:H11, O111:H8,
and O158:NM
Commonly Linked Food
Most Common Symptoms
Ground beef (raw and undercooked)
Diarrhea (becomes bloody)
Contaminated produce
Abdominal cramps
Kidney failure (in severe cases)
2-29
Preventing Hemorrhagic Colitis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-30

Cook food, especially ground beef, to minimum internal
temperatures

Purchase produce from approved, reputable suppliers

Prevent cross-contamination between raw meat and
ready-to-eat food

Keep employees with diarrhea out of the operation

Keep employees diagnosed with hemorrhagic colitis out
of the operation
Clostridium perfringens Gastroenteritis
Illness: Clostridium perfringens gastroenteritis
Bacteria: Clostridium perfringens
Commonly Linked Food
Most Common Symptoms
Meat
Diarrhea
Poultry
Severe abdominal pain
Meat and poultry dishes: Stews
and gravies
2-31
Preventing Clostridium perfringens Gastroenteritis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-32

Cool and reheat food correctly

Hold food at the right temperatures
Botulism
Illness:
Botulism
Bacteria:
Clostridium botulinum
Commonly Linked Food
Incorrectly canned food
Most Common Symptoms
Initially:

Nausea and vomiting
Reduced oxygen packaged (ROP)
Later:
food
 Weakness
Temperature-abused food (baked
potatoes)
 Double vision
Untreated garlic-and-oil mixtures
2-33

Difficulty speaking and swallowing
Preventing Botulism
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-34

Hold, cool, and reheat food correctly

Inspect canned food for damage
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing
Cross-Contamination

2-35
Salmonellosis
Salmonellosis
Illness:
Salmonellosis
Bacteria:
Salmonella spp.
Commonly Linked Food
Most Common Symptoms
Poultry and eggs
Diarrhea
Dairy products
Abdominal cramps
Produce
Vomiting
Fever
2-36
Preventing Salmonellosis
Most Important Prevention Measure

Prevent cross-contamination
Other Prevention Measures
2-37

Cook poultry and eggs to minimum internal
temperatures

Prevent cross-contamination between poultry and
ready-to-eat food

Keep foodhandlers who have been diagnosed with
salmonellosis out of the operation
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing Personal Hygiene
2-38

Shigellosis

Staphylococcal gastroenteritis
Shigellosis
Illness:
Shigellosis
Bacteria:
Shigella spp.
Commonly Linked Food
Most Common Symptoms
Food easily contaminated by
hands, including:
Salads containing TCS food
(potato, tuna, shrimp, macaroni,
chicken)
Food in contact with contaminated
water, such as produce
Bloody diarrhea
Abdominal pain and cramps
Fever (occasionally)
2-39
Preventing Shigellosis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-40

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
Staphylococcal Gastroenteritis
Illness:
Staphylococcal gastroenteritis
Bacteria:
Staphylococcus aureus
Commonly Linked Food
Food requiring handling during
preparation, including:
Salads containing TCS food
(egg, tuna, chicken, macaroni)
Deli meat
Most Common Symptoms
Nausea
Vomiting and retching
Abdominal cramps
2-41
Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-42

Wash hands, particularly after
touching the hair, face, or body

Cover wounds on hands and arms

Hold, cool, and reheat food
correctly
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Purchasing from Approved,
Reputable Suppliers
2-43

Vibrio gastroenteritis

Vibrio vulnificus primary septicemia
Vibrio vulnificus Primary Septicemia
Illness:
Vibrio vulnificus primary
septicimia
Bacteria:
Vibrio vulnificus
Commonly Linked Food
Most Common Symptoms
Oysters from contaminated water
Low-grade fever and chills
Nausea
Diarrhea
Vomiting
2-44
Vibrio parahaemolyticus Gastroenteritis
Illness:
Vibrio parahaemolyticus
gastroenteritis
Bacteria:
Vibrio parahaemolyticus
Commonly Linked Food
Most Common Symptoms
Oysters from contaminated water
Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
2-45
Preventing Illnesses from Vibrio vunificus/parahaemolyticus
Most Important Prevention Measure

Purchase from approved, reputable
suppliers
Other Prevention Measures

2-46
Cook oysters to minimum internal
temperatures
Characteristics of Parasites
Parasites
2-47

Cannot survive in food

Need to be in the meat of
another animal to survive (cows,
chickens, pigs, fish)

Can be found in the feces of
animals and people

Can contaminate food and
water, particularly water used to
irrigate produce

Will cause illness if eaten
Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites
2-48

Anisakiasis

Cryptosporidiosis

Giardiasis
Anisakiasis
Illness:
Anisakiasis
Parasite:
Anisakis simplex
Commonly Linked Food
Most Common Symptoms
Raw and undercooked fish,
including:
2-49

Herring

Halibut

Cod

Mackerel

Pacific salmon
Tingling in throat
Coughing up worms
Preventing Anisakiasis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-50

Cook fish to minimum internal temperatures

If serving raw or undercooked fish, purchase sushigrade fish that has been frozen to the right timetemperature requirements
Cryptosporidiosis
Illness:
Cryptosporidiosis
Parasite:
Cryptosporidium parvum
Commonly Linked Food
Most Common Symptoms
Contaminated water
Watery diarrhea
Produce
Abdominal cramps
Nausea
Weight loss
2-51
Preventing Cryptosporidiosis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-52

Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands
Giardiasis
Illness:
Giardiasis
Parasite:
Giardia duodenalis
(G. lamblia or G. Intestinalis)
Commonly Linked Food
Most Common Symptoms
Improperly treated water
Initially
Produce

Fever
Later
2-53

Diarrhea

Abdominal cramps

Nausea
Preventing Giardiasis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-54

Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands
Fungi
Fungi

Commonly cause food spoilage
and sometimes illness
Fungi
Molds
2-55
Yeasts
Basic Characteristics of Mold
Molds
2-56

Spoil food and sometimes cause
illness

Grow well in acidic food with
little moisture

Are not destroyed by cooler or
freezer temperatures

Can produce toxins such as
aflatoxins
Basic Characteristics of Yeast
Yeast
2-57

Can spoil food quickly

May produce a smell or taste of
alcohol as it spoils food

May look like a white or pink
discoloration or slime and may
bubble

Grow well in acidic food with
little moisture
Biological Toxins
These toxins may:
2-58

Be produced by pathogens

Come from a plant or animal
Major Foodborne Illnesses Caused by Seafood Toxins
Seafood Toxin Illnesses
2-59

Scombroid poisoning

Ciguatera fish poisoning
Scombroid Poisoning
Illness: Scombroid poisoning
Toxin: Histamine
Commonly Linked Food
Most Common Symptoms
Tuna
Initially
Bonito
Burning/tingling
in mouth or
throat
Mackerel
Reddening
Mahi mahi
Sweating
of the face and neck
Headache
Possibly later
Diarrhea
2-60
Vomiting
Preventing Scombroid Poisoning
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures

2-61
Prevent time-temperature abuse during storage and
preparation
Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning
Toxin: Ciguatoxin
Commonly Linked Food
Most Common Symptoms
Predatory tropical reef fish from
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
2-62
Preventing Ciguatera Fish Poisoning
Most Important Prevention Measure

2-63
Purchase predatory tropical reef
fish from approved, reputable
suppliers
Major Foodborne Illnesses Caused by Shellfish Toxins
Shellfish Toxin Illnesses
2-64

Paralytic shellfish poisoning
(PSP)

Neurotoxic shellfish poisoning
(NSP)

Amnesic shellfish poisoning
(ASP)
Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked Food
Most Common Symptoms
Shellfish found in colder waters
such as those of the Pacific and
New England coasts:
Numbness

Clams

Mussels
Tingling in mouth, face, arms, and
legs

Oysters

Scallops
Dizziness
Nausea
Vomiting
Diarrhea
2-65
Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure

2-66
Purchase shellfish from approved, reputable suppliers
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 of
Mexico, and Caribbean Sea:
Tingling and numbness of the lips,
tongue, and throat

Clams
Dizziness

Mussels
Reversal of hot and cold
sensations

Oysters
Vomiting
Diarrhea
2-67
Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure

2-68
Purchase shellfish from approved, reputable suppliers
Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
2-69
Commonly Linked Food
Most Common Symptoms
Shellfish 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)
Most Important Prevention Measure

2-70
Purchase shellfish from approved, reputable suppliers
Mushroom Toxins
Foodborne illnesses linked with
mushrooms:
2-71

Are caused by eating toxic
wild mushrooms

Occur when toxic
mushrooms are mistaken for
edible ones

Can be prevented by
purchasing from approved,
reputable suppliers
Plant Toxins
Foodborne illnesses linked with plant toxins
2-72

Usually happen when plants are purchased
from unapproved suppliers

Can happen when certain plants aren’t cooked
correctly (i.e., undercooked kidney beans)

Can be prevented by purchasing plants from
approved, reputable suppliers