Transcript Chapter 2 - Penn State Extension

Chapter 2
The Causes of Foodborne Illness
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Foodborne Illness: Causes
Hazards: harmful substances that when
found in food can cause foodborne illness
Chemical
Physical
Biological
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Chemical Hazards
Detergents
Sanitizers
Chemical
Pesticides
Naturally occurring fish
or plants toxins
Medications
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Physical Hazards
Pests
Glass
Plastic
Physical
Toothpick
Metal
False fingernails
Jewelry
Hair
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Biological Hazards
Bacteria
Viruses
Biological
Parasites
Fungi
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Biological Hazards
Bacteria
Pathogens
Viruses
Parasites
Microorganisms
Spoilage
Organisms
Foodborne
Illness
Fungi
Unpleasant smell
and taste
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Foodborne Pathogens
See
Smell
Taste
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Foodborne Pathogens
Found
on
raw
foods
and
Added
during
handling
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Bacteria
Type of
Microorganism
Bacteria
Does It
Grow in
Food?
Yes
Destroyed
by Proper
Cooking?
Yes
Example
Salmonella
Examples of Food
Associations
Salmonella and
eggs
Preventative
Strategies
 Cool foods properly
 Cook foods to proper
temperatures
 Clean and sanitize
equipment & utensils
 Wash hands properly
 Ensure proper storage
and holding temperatures
 Separate raw and
cooked food
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Viruses
Type of
Microorganism
Viruses
Does It
Grow in
Food?
No
Destroyed
by Proper
Cooking?
Yes
Example
Hepatitis A
Examples of Food
Associations
Preventative Strategies
Hepatitis A in
shellfish
 Cook foods to
proper temperatures
 Clean and sanitize
equipment and utensils
 Wash hands properly
 Separate raw and
cooked foods
 Wash fruits and
vegetables thoroughly
 Purchase shellfish from
approved vendors
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Parasites
Type of
Microorganism
Parasite
Does It Destroyed
Grow in by Proper
Food?
Cooking?
No
Yes
(and proper
freezing)
Example
Trichinella
spiralis
Examples of
Food
Associations
Trichinella
in pork
Preventative
Strategies
 Cook foods to
proper temperatures
 Clean and sanitize
equipment & utensils
 Wash hands properly
 Separate raw and
cooked food
 Wash fruits and
vegetables thoroughly
 Purchase shellfish
from approved vendors
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Fungi
Type of
Microorganism
Fungi
Does It
Grow in
Food?
Yes
Destroyed
by Proper
Cooking?
Yes
Example
Rhizopus
stolonifer
Examples of Food
Associations
Bread spoilage
Preventative
Strategies
 Cook foods to
proper temperatures
 Clean and sanitize
equipment & utensils
 Ensure proper storage
& holding temperatures
 Prevent bruising of
fruits
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Microorganisms & Illness
No m/o’s
Thousands
of m/o’s
Millions
of m/o’s
Generally, as the number of microorganisms
increase, the likelihood of illness increases
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Microorganisms & Illness
1
20 minutes 40 minutes 4 hours
bacterium
=
=
=
2 bacteria 4 bacteria
4096
bacteria
8 hours
=
17 million
bacteria
12 hours
=
68 billion
bacteria
If the temperature is right, 1 bacteria may
become 68 billion bacteria within 12 hours
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Microorganisms & Illness
Depending on the type of foodborne
illness, symptoms may occur within
½ hour to 50 days after ingesting the food
Infection
Intoxication
Toxin-mediated infection
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How Do Microorganisms
Get Into Food?
Prior to Entering
the Kitchen
 During slaughter
 Cross-contamination:
• in the field
• during distribution
• during processing
 Natural part of the
animal
Inside the Kitchen
 Cross-contamination:
• from one food to
another
• from dirty equipment
• from dirty hands
• from dirty clothes
 Improper personal
hygiene
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©2006 Department of Food Science - College of Agricultural Sciences at Penn State University
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