Transcript Warm-Up Define the following words:

Vocabulary
Copy the following words and
their definitions:
1) Contamination- becoming infected
with bacteria
2) E. Coli- food poisoning caused by a type
of bacteria found in contaminated water,
raw or undercooked ground beef, and
unpasteurized milk.
Copy the following words &
definitions:
1) Salmonella- bacteria that are often
found in raw or undercooked foods,
such as meat, eggs, fish, and poultry.
2) Perishable- likely to spoil quickly
I. Keeping Food Safe
 Food Poisoning
 People experience headaches, stomach
cramps, and fever.
 Sometimes medical attention is
necessary for more severe cases
 Handling and preparing food safely
can reduce the risk of food
contamination
II. Types of Food Poisoning
 E.Coli- very serious, cook ground beef
completely well done.
 Salmonella- grow quickly at room
temperature and can be spread by hands
and utensils.
1) thoroughly cook all meat, poultry,
fish, and eggs
2) wash your hands, knife, and cutting
board with soap and hot water whenever
you cut raw meat, fish, or poultry
III. What is foodborne illness?
 A foodborne illness is a disease that is
transmitted to humans by food.
Recent developments in diagnosing
and tracking reported illnesses have
helped the public become more aware
that certain types of illness may be
related to the food they ate prior to
becoming sick.
Who is at risk?
Infants, young children, pregnant women,
the elderly, and people who are chronically
ill have a greater risk of developing a
foodborne illness because their immune
systems may not be able to fight off the
bacteria and viruses that cause the illness.
Those at greater risk should avoid
consuming potentially hazardous foods that
are raw or not fully cooked.
Who is at risk?
Infants and children are more
vulnerable because their stomachs
produce less acid, making it easier for
bacteria and viruses to multiply.
Who is at risk?
 The elderly are more susceptible to
foodborne illness because of
inadequate nutrition, lack of protein
in their diets, or poor blood
circulation.
Who is at risk?
 People who are chronically ill or take
medication that affects their immune
system are also at greater risk of
becoming sick from a foodborne
illness. This could include people with
cancer, AIDS patients or people who
take antibiotics.
IV. How does food become hazardous?
 Food becomes hazardous by
contamination.
 Contamination is the unintended
presence of harmful substances or
microorganisms in food.
 Food can become contaminated from
chemical, physical or biological
sources.
V. Types of Hazards
 Chemical hazards: Chemical hazards
include substances such as cleaning
solutions and sanitizers.
Physical hazards: Physical hazards are
foreign particles, like glass or metal.
Biological hazards: Biological hazards
come mainly from microorganisms
including bacteria, viruses and parasites
VI. What is Cross-Contamination?
 Cross-contamination is the transportation
of harmful substances to food by:
1)Hands that touch raw foods, such as
chicken, then touch food that will not be
cooked, like salad ingredients.
2) Surfaces, like cutting boards or cleaning
cloths, that touch raw foods, are not
cleaned and sanitized, then touch ready-toeat food.
What is Cross-Contamination?
 Raw or contaminated foods that touch
or drip fluids on cooked or ready-toeat foods.
3) It’s important to properly store
raw foods in the refrigerator on
the bottom shelf in a leak proof
container.
VII. Why are microorganisms important?
 Microorganisms are everywhere. You
may not see, taste, or smell them,
but they hide on your body, in the air,
on kitchen counters and utensils, and
in food. The main microorganisms are
viruses, parasites, fungi and bacteria.
Viruses
 Viruses are the tiniest, and probably
the simplest, form of life. They are
not able to reproduce outside a living
cell yet can survive for a period of
time even on inanimate objects, such
as door handles. Once they enter a
cell, they force it to make more
viruses.
Viruses
 Some viruses are extremely resistant
to heat and cold. They don’t need
potentially hazardous food to survive.
Once in the food, they don’t multiply.
The food is mainly a transportation
device to get from one host to
another. Hepatitis A and norovirus
have been identified as the cause of
many foodborne illness outbreaks.
Parasites
 Parasites need to live on or in a host
to survive. Examples of parasites that
may contaminate food or water are
Trichinella spiralis (trichinosis) that
affects pork and Anisakis roundworm
that affects fish.
Fungi
 Fungi can be microscopic or as big as
a giant mushroom. Fungi are found in
the air, soil, plants, animals, water,
and some food. Molds and yeast are
fungi. Molds may produce dangerous
toxins in food. Yeast development in
foods will affect quality.
What is the greatest threat to food
safety?
 Bacteria: Of all the microorganisms,
bacteria are the greatest threat to food
safety. Bacteria are single-celled, living
organisms that can grow quickly at
favorable temperatures. Some bacteria are
useful. We use them to make foods like
cheese, buttermilk, sauerkraut, pickles, and
yogurt. Other bacteria are infectious
disease-causing agents called pathogens,
that use the nutrients found in potentially
hazardous foods to multiply.
Bacteria:
 Some bacteria are not infectious on
their own, but when they multiply in
potentially hazardous food, they eject
toxins that poison humans when the
food is eaten.
Handling Food
 Food handling practices are risky
when they allow harmful bacteria to
contaminate and grow in food. If you
touch a food during preparation, you
may transfer several thousand
bacteria to its surface.
 Handwashing is very important when
handling food.
Clostridium perfringens
 Illness: Toxin mediated bacterial infection
 Incubation period: 8 to 24 hours
Symptoms: Diarrhea, abdominal cramps,
headache, chills
 Foods Implicated: Meat, poultry, and other
foods held for serving at warm, but not hot,
temperatures
 Steps for prevention: Cool foods rapidly
after cooking; hold hot foods above 140
degrees F
Hepatitis A
 Illness: Viral infection
 Incubation period:
 Symptoms:Mild fever, general weakness, nausea,
abdominal pain; can develop into jaundice
 Foods Implicated:Ready-to-eat foods, shellfish, fresh
green onions, contaminated water
 Steps for prevention: Wash hands properly at
appropriate time. Avoid bare hand contact with food;
purchase shellfish from reputable supplier; exclude
employees diagnosed with Hepatitis A from work
Salmonellosis
 Illness: Infection with Salmonella bacteria
 Incubation period: 12 to 24 hours
 Symptoms: Nausea, diarrhea, abdominal
pain, fever, headache, chills, prostration
 Foods Implicated: Meat, poultry, egg or
dairy products
 Steps for prevention: Cook thoroughly,
avoid cross-contamination, exclude infected
food handlers
Staphylococcus
 Illness: Toxin produced by bacteria strain of
Staphylococcus aureus.
 Incubation period: One to six hours
 Symptoms: Severe vomiting, diarrhea,
abdominal cramping
 Foods Implicated: Custard or cream-filled
baked goods, ham, poultry, eggs, potato
salad, cream sauces, sandwich fillings
 Steps for prevention: Refrigerate foods, use
safe food handling practices; restrict food
handlers with open cuts and sores.
How can I handle food safely?
 Bacteria like Staphylococci are found
on the hair, skin, mouth, nose and in
the throat of healthy people.
According to one estimate, nearly 50
percent of healthy food handlers carry
disease agents that can be
transmitted by food.
Preventing Foodborne illness
 The most important tool you have to
prevent foodborne illness is good personal
hygiene. Personal hygiene is the way a
person maintains their health, appearance
and cleanliness. Not only can you become
the victim of illness, but you can also be
the carrier! A cough or sneeze can transmit
thousands of microorganisms that may
cause disease.
Wash your hands after sneezing!
 A cough or sneeze can transmit
thousands of microorganisms
that may cause disease
Wash your hands often!
 Wash your hands often!
Your hands can be the most
potentially dangerous serving
equipment you use. Scratching your
scalp, running your fingers through
your hair, or touching a pimple can
cause the transmission of pathogenic
microorganisms into food.
Practice Washing Hands
 Class project
 Storing Leftovers: see handout from
textbook
Keeping the Kitchen Clean
 Clean as you go
 Wipe up spills immediately
 As you finish using pots, pans, &
utensils, wash them in hot soapy
water
Reflection
 1)Describe symptoms of mild food
poisoning
 2)What causes food poisoning?
 3)Define perishable and give two
examples of perishable foods.
 4) What should you do to keep
leftovers from spoiling?