Transcript File
Y1.U2.2 The Microworld Objectives • Identify factors that affect the growth of foodborne pathogens (FAT TOM) • Differentiate between foodborne intoxication, infections, and toxin-mediated infections. Objectives • Identify major foodborne illness and their symptoms. • Identify major characteristics of major foodborne pathogens including sources, foods involved in outbreaks, and methods of prevention. Key Terms Microorganisms Spore Pathogens Virus Toxins Parasite Bacteria Fungi FAT TOM Mold Temperature danger zone Yeast Water activity (Aw) Microbial Contaminants • Microorganisms: small living beings that can be seen only with a microscope, some cause disease, they are called pathogens, some pathogens produce toxins How Contamination Occurs • Person to person • Sneezing or vomiting on food or food contact surfaces • Touching dirty food contact surfaces or equipment and then touching food Symptoms of a Foodborne Illness • • • • • Diarrhea Vomiting Nausea Abdominal cramps Jaundice Microbial Contaminants • The big 5 – Shigella spp. – Salmonella Typhi – Enterohemorrhagic and shiga producing E.Coli – Hepatitis A – Norovirus Microbial Contaminants 4 Types Bacteria Virus Parasite Fungi Bacteria characteristics • Living single celled organisms • Carried by food, water, humans, insects • Can reproduce rapidly • Can survive freezing • Some spore Bacteria characteristics • Cause food spoilage and/or illness • Can produce toxins that cause illness Bacterial Growth 4 stages • Lag: numbers are stable preparing for growth Bacterial Growth 4 stages • Log: grows very fast Bacterial Growth 4 stages • Growth of Salmonella at different temperatures 50°F. 44°F. Bacterial Growth 4 stages • Stationary: as many grow as die • Death: more dying than growing • Vegetative stages and spore formation: some bacteria form thick walled spores that protect Bacterial Growth Conditions-Fat Tom Bacterial Growth Conditions-Fat Tom • Food: need nutrients, specifically proteins and carbohydrates (potentially hazardous foods) • Acidity: grow best in neutral to slightly acidic pH Bacterial Growth Conditions-Fat Tom • Temperature: between 41 and 135 degrees F. – Temperature danger zone – Keeping foods out of danger zone slows growth – Cooking to proper temperature kills (except spores) Bacterial Growth Conditions-Fat Tom • Time: cumulative, food in danger zone 4 hours or more bacteria growth is high enough to make someone ill • 70°F.-125°F is bacteria Mardi Gras Bacterial Growth Conditions-Fat Tom • Oxygen – Aerobic: require oxygen to grow – Anaerobic: can grow in absence of oxygen – Facultative: either, most organisms that cause foodborne illness (vacuum packaging) Bacterial Growth Conditions-Fat Tom • Moisture: need water – Water activity: 0-1.0, grows best .85-.97, available water. water activity Control with Fat Tom • • • • Make food more acidic Raise or lower temperature Lower water activity Limit time in danger zone Salmonella Shingella E.Coli157 Bacteria: Bacillus Cereus Illness: Bacillus Cereus Gastroenteritis Linked Food Symptoms Infection 30 min.-15 hrs. Diarrhea Illness • Cooked vegetables • Meat products • Milk Diarrhea Illness • Watery diarrhea • No vomiting Vomiting Illness • Cooked rice dishes, including fried rice and rice pudding Vomiting Illness • Nausea • Vomiting -Spore forming -Found in dirt Prevention • Cook to minimum temperature • Hold at proper temperature • Cool correctly Bacteria: Listeria monocytogenes Illness: Listeriosis Linked Food Symptoms Infection 1-21 days • Raw Meat • Unpasteurized dairy products • Ready-to-eat food, such as deli meat, hot dogs and soft cheeses Pregnant Women • Miscarriage Newborns • Sepsis • Pneumonia • Meningitis -Found in dirt, water, plants -grows in cool moist environments -high-risk and pregnant women particularly vunerable Prevention • Discard after expiration date • Cook raw meat to minimum internal temperature • Prevent cross contamination • Avoid unpasteurized dairy products Bacteria: Enteohemorrhagic and shinga producing Escherichia coli Illness: Hemorrhagic colitis Linked Food Symptoms Toxin-mediated infection 12-72 hrs. • Ground beef (raw and undercooked • Contaminated produce • Diarrhea (eventually becomes bloody) • Abdominal cramps • Kidney failure (in severe cases) -often found in a person’s feces weeks after symptoms have ended Prevention • Cook raw meat to minimum internal temperature • Approved sources (produce) • Prevent cross contamination • Exclude staff with diarrhea or hemorrhagic colitis Bacteria: Campylobacter jejuni Illness: Campylobacteriosis Linked Food Symptoms Infection 1-10 days • Poultry • Water contaminated with bacteria • Meats • Stews, gravies • Diarrhea (may be watery or bloody) • Abdominal cramps • Fever • Vomiting • Headaches Prevention • Cook food, particularly poultry to minimum internal temperature • Prevent cross contamination Bacteria: Clostridium perfringens Illness: Clostridium perfringens gastroenteritis Linked Food Symptoms Toxin-mediated infection 6-22 hrs. • Meat • Poultry • Dishes made from meat and poultry such as stews and gravies • Diarrhea (may be watery or bloody) • Abdominal cramps • Fever • Vomiting • Headaches -Found in dirt -commercially prepped food is not often involved Prevention • Cook food, particularly poultry to minimum internal temperature • Prevent cross contamination Bacteria: Clostridium botulinum Illness: Botulism Linked Food Symptoms Intoxication 12-36 hrs. • Incorrectly canned food • Reduced Oxygen Packaged food (ROP) • Temperature-abused foods such as baked Potatoes • Untreated garlic-in-oil mixtures Initially • Nausea and vomiting -Spore forming -grows without oxygen Later • Weakness • Double vision • Difficulty in speaking and swallowing Prevention • Hold, cool and reheat food correctly • Inspect canned food for damage Bacteria: Samonella spp. Illness: Salmonellosis Linked Food Symptoms Infection 6-72 hrs. • Poultry and eggs • Dairy products • Produce • • • • -often found in a person’s feces weeks after symptoms have ended Diarrhea Abdominal cramps Vomiting Fever Prevention • Cook poultry and eggs to minimum internal temperature • Prevent cross contamination • Exclude staff with Salmonellosis Bacteria: Samonella Typhi Illness: Typhoid fever Linked Food Symptoms Infection 1-2 weeks • Ready-to-eat food (RTE) • Beverages • • • • • • -often found in a person’s feces weeks after symptoms have ended High fever Weakness Abdominal pain Headache Loss of appetite Rash Prevention • Exclude staff with Samonella typhi • Cook food to minimum internal temperature • Wash hands Bacteria: Shigella spp. Illness: Shigellosis Linked Food Symptoms Infection 12 hrs.-7 days • Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, pasta, chicken) • Food that has made contact with contaminated water (produce) • Bloody diarrhea • Abdominal pain and cramps • Fever (occasionally) -often found in a person’s feces weeks after Prevention • Exclude staff with Singella spp., and/or diarrhea • Wash hands • Control flies, inside and out Bacteria: Staphylococcus aureus Illness: Staphylococcal gastroenteritis Linked Food Symptoms Intoxication 1-6 hrs. Food that is handled during • Nausea prepping • Vomiting and retching • Salads containing TCS • Abdominal cramps food (Egg, tuna, chicken, mac) • Deli meat -Bacteria can produce toxins cooking will not destroy -Preventing bacterial growth is critical Prevention • Wash hands, particularly after touching hair, face body • Cover wounds on hands or arms • Hold, cool and reheat food correctly Bacteria: Vibrio vulnificus / parahaemolyticus Illness: Vibro gastroenteritis / vulnificus primary septicemia Linked Food Symptoms Infection 12-48 hrs. • Oysters from contaminated water • Diarrhea • Cook oysters to • Abdominal cramps and minimum internal nausea temperature • Vomiting • Approved supplier • Low-grade fever and chills -Grow rapidly at middle of danger zone -Diabetics/cirrhosis may get primary septicemia Prevention Cutting Board Viruses characteristics • Leading cause of foodborne illness • Transmit person to person, person to food/food contact surface • Do not reproduce in food, but inside human cell can produce more viruses • May survive freezing • Classified as infection Rotavirus Virus: Hepatitis A Illness: Hepatitis A Linked Food Symptoms Infection 5-50 days • RTE • Shellfish from contaminated water • • • • -Transferred by fingers with • infected feces -Infected person can be very contagious without symptoms for weeks -Not destroyed by cooking Fever General weakness Nausea Abdominal pain Jaundice (appears later) Prevention • Exclude staff with hepatitis A or jaundice • Wash hands • Avoid bare hand contact with RTE • Approved supplier Virus: Norovirus Illness: Norovirus gastroenteritis Linked Food Symptoms Infection 12-48 hrs. • RTE • Shellfish from contaminated water • • • • -Transferred by fingers with infected feces -Person can be contagious within a few hours after eating it Vomiting Diarrhea Nausea Abdominal cramps Prevention • Exclude staff with Norovirus or dirrhea • Wash hands • Avoid bare hand contact with RTE • Approved supplier Parasites characteristics • Living organism that need host to survive • Grow naturally in many animals • May be killed by proper cooking and freezing • Associated with seafood, wild game, contaminated water • Classified as infection Trichinella Parasite: Anisakis simplex Illness: Anisakiasis Linked Food Symptoms Infection 1 hr.-2 wks. • Raw and undercooked fish • Herring • Cod • Halibut • Mackerel • Pacific Salmon • Tingling in throat • Coughing up worms Prevention • Cook fish to minimum internal temperatures • If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the correct time-temperature requirements Parasite: Cryptosporidium parvum Illness: Cryptosporidiosis Linked Food Symptoms Infection 2-10 days • Contaminated water • Produce • • • -Transferred by fingers with • infected feces -Day-care and medical communities are frequent locations -More severe with weak immune system Watery diarrhea Abdominal cramps Nausea Weight loss Prevention • Use correctly treated water • Exclude staff with diarrhea • Wash hands Parasite: Giardia duodenalis Illness: Giardiasis Linked Food Symptoms Infection 1-2 weeks • Contaminated water • Produce Initially • Fever Later -Transferred by fingers with • Diarrhea infected feces • Abdominal cramps -Day-care and medical • Nausea communities are frequent locations -More severe with weak immune system Prevention • Use correctly treated water • Exclude staff with diarrhea • Wash hands Parasite: Cyclospora cayetanensis Illness: Cyclosporiasis Linked Food Symptoms Infection 1-23 days • Incorrectly treated water • Produce such as berries, lettuce, basil • • • • Nausea Abdominal cramps Mild fever Diarrhea alternating with constipation -Transferred by fingers with • Loss of weight infected feces • Loss of appetite Prevention • Approved supplier • Exclude staff with diarrhea • Wash hands Fungi Molds • Spoil foods and sometimes cause illness • Grow under almost any condition but favor sweet, acidic foods with low water activity • Freezing does not destroy Fungi Molds • Some produce toxins called aflatoxins (peanuts, some tree nuts) • Can be cut away, 1 inch Yeasts: pink discoloration, slime, bubble, likes same conditions as mold, throw out. Yeast vs Mold Infection v Intoxication • Infections: person eats foods containing pathogens, symptoms do not appear immediately – Campylobacteriosis, Salmonellosis, Shigellosis, Listeriosis, Vibro parahaemolyticus Gastroenteritis, Vibro vulnificus Infection v Intoxication • Intoxication: person eats food containing toxins, symptoms appear within a few hours – Bacillus cereus Gastroenteritis, Staphylococcal Gastroenteritis, Botulism Infection v Intoxication • Toxin-mediated infection: person eats food containing pathogen, which then produce illness toxins in the intestines – Clostridium perfringens Gastroenteritis, Hemorrhagic Colitis Biological Toxins • Seafood – Cannot be smelled or tasted – Cannot be destroyed by freezing or cooking • Mushroom • Plant Toxin: Histamine Illness: Scombroid poisoning Linked Food Symptoms Intoxication Immediate-30 min. • • • • Tuna Bonito Mackerel Mahimahi -Bacteria on fish make toxin when timetemperature abused Initially • Reddening of face and neck • Sweating • Headache • Burning/tingling in mouth/throat Later • Diarrhea • Vomiting Prevention • Prevent timetemperature abuse Toxin: Ciguatoxin Illness: Ciguatera fish poisoning Linked Food Symptoms Intoxication 15 min.-1day • • • • Barracuda Grouper Jacks Snapper -Predatory reef fish eat smaller fish that ate toxic algae -Symptoms may last months or years • Reversal of hot/cold sensations • Nausea • Vomiting • Tingling in fingers, lips toes • Joint or muscle pain Prevention • Approved supplier Toxin: Saxitoxin Illness: Paralytic fish poisoning (PSP) Linked Food Symptoms Intoxication 30 min.-3 hrs. Shellfish found in colder waters of Pacific and New England coasts • Clams • Oysters • Mussels • Scallops • Numbness • Tingling of the mouth, legs, arms, face • Dizziness • Vomiting • Nausea • Diarrhea -From filtering toxic algae Prevention • Approved supplier Toxin: Brevetoxin Illness: Neurotoxic shellfish poisoning (NSP) Linked Food Symptoms Intoxication 5 min.-3 hrs. Shellfish found in warmer waters: west coast of Florida, Gulf of Mexico, Caribbean • Clams • Oysters • Mussels • Tingling of the mouth, lips, tongue, throat • Dizziness • Reversal of hot/cold sensations • Vomiting • Diarrhea -From filtering toxic algae Prevention • Approved supplier Toxin: Domoic Acid Illness: Amnesic shellfish poisoning (ASP) Linked Food Symptoms Intoxication 15 min.-38 hrs. Shellfish found in Pacific Northwest, east coast of Canada • Clams • Oysters • Mussels • Scallops Initially • Vomiting • Diarrhea • Abdominal pain Possibly Later • Confusion • Memory loss • Disorientation • Seizure • Coma -From filtering toxic algae Prevention • Approved supplier Mushroom Toxins Linked Food Symptoms Prevention Easy to mistake from nontoxic • Not destroyed by cooking or freezing Depends on type • Approved supplier Plant Toxins Linked Food Symptoms Prevention • Fool’s parsley • Wild turnips • Honey from bees harvesting from toxic plants • Undercooked kidney beans Depends on type • Approved supplier