Transcript Microbial Hazards - wcsculinaryestes

Microbial Hazards
Microbial Hazards
Microorganisms are everywhere -- they can be:
– ____________– cause disease
– ____________ – cause the quality of food to
deteriorate
– ____________ – used for food production
and present in and on the body
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Types of Foodborne Illness
Infection
– eating food contaminated with _____________________
Intoxication
– eating food contaminated with the __________ (poisons)
formed by bacteria
– eating food contaminated with other biological or
chemical toxins (poisons)
Toxin-mediated infection
– Eating food contaminated with pathogens that ______
____________________ and form toxins (poisons)
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Three Microbial Hazards
Three microorganisms cause
most foodborne illness:
– ___________________
– _______________
– _______________
Microorganisms are:
– naturally ____________ or
– get into the food through poor
___________ ____________.
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Common Symptoms
Common symptoms of
foodborne illness are:
–
–
–
–
–
________________
vomiting
________________
sore throat with fever
________________
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Bacteria Basics
• Invisible to the ____________ eye.
• Pathogenic bacteria only grow in_____________
______________ ___________.
• Some can produce spores.
• Some can produce toxins.
• Not necessarily ______________ by freezing or
cooking.
• Can cause infection, intoxication, or toxinmediated infection.
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Conditions for Bacterial Growth
Potentially hazardous food
– ____________________________________________________
(low acid)
– _______________
– _______________
Time
–_____________ or longer in the temperature danger zone
Temperature
– between ________ (5oC) and ________ (57oC)
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Oxygen
• Some pathogenic bacteria require oxygen; others do not.
• ____________ ___________ grows in the absence of
oxygen.
• Absence of oxygen may occur in:
–
–
–
–
–
Vacuum packaged food
Center of thick cooked foods, such as stew
Garlic in oil
Foil wrapped potatoes
Cooked rice
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Controlling Bacteria
Good_____________ ______________
– Only allow healthy workers to prepare food.
– Have all workers wash their hands properly and frequently.
Prevent___________-_____________
– Store foods properly.
– Only use cleaned and sanitized utensils and surfaces for food
preparation.
________ ___________control
– ________ foods to proper temperatures.
– ________ foods at proper temperatures.
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Common Foodborne Bacteria
•
•
•
•
•
•
Bacillus cereus
Campylobacter
Clostridium botulinum
Clostridium perfringens
E. coli
Listeria monocytogenes
• Salmonella
• Shigella
• Staphylococcus
aureus
• Vibrio
• Yersinia
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Virus Basics
• Do _______ grow in food; use food as a
____________ to get from one person to another
• Can contaminate _______ food
• Cause most foodborne illnesses in the U.S.
• Invisible to the naked eye
• Cause foodborne infection not foodborne
intoxication
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Controlling Viruses
• Prevent getting viruses into food because they
might not be destroyed by cooking.
• Prevent introduction by:
– Only allowing ___________ workers to prepare food
– Having all workers frequently and properly ________
__________________________
– Buying all food from an _______________________
source
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Common Foodborne Viruses
_____________
______________
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Parasite Basics
• Most are not visible to the naked eye
• Do not __________ in food
• Found naturally in many animals
–
–
–
–
__________
__________
__________, and
__________
• Cause ___________ ___________ and not
foodborne intoxication
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Controlling Parasites in Food
• Get food from an approved and safe
source
• Cook foods to proper_______________
• Properly ___________ seafood to be
served raw
• Wash _________ frequently and
properly
• Use safe __________ sources for food
preparation and cleaning
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Common Foodborne Parasites
• Anisakis simplex
• Cryptosporidium
parvum
• Cyclospora
cayetanensis
• Giardia duodenalis
• Toxoplasma gondii
• Trichinella spiralis
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Mold Basics
• Most ________ foods
• Some form _________that
can cause illness
• Grow in a wide range of
foods – high acid, low
moisture
• Freezing does not
________
• Requires _______ to grow
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Yeast Basics
• Cause _________ ___________ and not
foodborne illness
• Grow in a wide range of foods – high
acid, low moisture
• Produce a smell, bubbling, or a taste of
__________ when food spoils
• Easily __________by proper processing
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Activity
Who Am I?
Beef that is served rare
Whole chicken that has
been on the
countertop for six
hours
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Coughing foodservice
worker serving food in
a cafeteria
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Who Am I?
Uncooked pork
Raw fish
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Who Am I?
Grapes
Bread that has been
stored in a moist
environment
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Who Am I?
Apple juice
Jam
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