Transcript Food - Quia
The Microworld 2-1 Apply Your Knowledge: Test Your Food Safety Knowledge 1. True or False: Bacillus cereus is commonly associated with cereal crops, such as rice 2. True or False: A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness 3. True or False: Cooking food to the required minimum internal temperature can help avoid listeriosis 4. True or False: A person with shigellosis may experience bloody diarrhea 5. True or False: Highly acidic food typically does not support the growth of foodborne microorganisms 2-2 Microbial Contaminants Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison 2-3 Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi 2-4 What Microorganisms Need to Grow: FAT TOM Food F Acidity A Temperature T O M Time Oxygen T Moisture 2-5 What Microorganisms Need to Grow: FAT TOM Food Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins These are found in potentially hazardous food including: Meat Poultry Dairy products Eggs F Food 2-6 What Microorganisms Need to Grow: FAT TOM Acidity Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range A Acidity Acidic pH Scale Alkaline Neutral 2-7 What Microorganisms Need to Grow: FAT TOM Temperature Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) T Temperature 135°F (57°C) 41°F (5°C) 2-8 What Microorganisms Need to Grow: FAT TOM Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ=growth high enough to cause illness T Time 2-9 What Microorganisms Need to Grow: FAT TOM Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen 2-10 What Microorganisms Need to Grow: FAT TOM Moisture Most foodborne microorganisms require moisture to grow The amount of moisture available in food for this growth is called water activity (aw) M Moisture Potentially hazardous food typically has an aw of .85 or higher 2-11 Controlling the Growth of Microorganisms The two conditions you can control: Temperature Refrigerate or freeze food properly Cook food properly Time Minimize time food spends in the temperature danger zone (TDZ) 2-12 Apply Your Knowledge: What I Need to Grow! Which conditions typically support the growth of microorganisms? 1 Food that is high in fat 2 Food that contains protein 3 pH of 9.0 4 Temperature of 155F (68C) or higher 5 Dry environment 2-13 Classifying Foodborne Illness Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications Result when a person eats food containing toxins that cause illness Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illnesscausing toxins in the intestines 2-14 Bacteria That Cause Foodborne Illness Basic Characteristics Living, single-celled organism Can be carried by food, water, soil, animals, humans, or insects Can reproduce very rapidly under favorable conditions 2-15 Bacteria That Cause Foodborne Illness Basic Characteristics: continued Some survive freezing Some change into a different form called spores to protect themselves Some spoil food; others cause illness Some produce toxins that cause illness 2-16 Spores Certain bacteria can change into a different form, called spores, to protect themselves Spores Form when nutrients are not available Are commonly found in soil and contaminate food grown there Can contaminate meat, poultry, fish, and other food exposed to soil or dust 2-17 Spores Spores Can resist heat, allowing them to survive cooking temperatures Can revert back to a form capable of growth when: Food is not stored at the proper temperature Food is not held or cooled properly 2-18 Major Foodborne Illnesses Caused by Bacteria Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis 2-19 Infection: Campylobacteriosis Illness: Campylobacteriosis Bacteria: Campylobacter Commonly Associated Food jejuni MostCommon Common Symptoms Most Symptoms Poultry Water contaminated with the bacteria Diarrhea (may be Diarrhea bloody) Abdominal Cramps Fever Abdominal cramps Headache Fever Headache 2-20 Preventing Campylobacteriosis To reduce the bacteria in food: Cook food, particularly poultry, to required minimum internal temperatures To prevent the transfer of the bacteria: Prevent cross-contamination between raw poultry and ready-to-eat food. 2-21 Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Beef Abdominal cramps Vomiting Fever 2-22 Preventing Salmonellosis To reduce the bacteria in food: Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of the bacteria: Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude foodhandlers diagnosed with salmonellosis. 2-23 Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Commonly Associated Food Food easily contaminated by hands Food in contact with contaminated water (i.e., produce) MostCommon Common Symptoms Most Symptoms Bloody diarrhea Abdominal pain and cramps Fever (occasionally) 2-24 Preventing Shigellosis To prevent the transfer of the bacteria: Exclude foodhandlers if they: Have diarrhea Have been diagnosed with shigellosis Wash hands when necessary Control flies inside and outside the establishment 2-25 Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria Commonly Associated Food Raw meat Unpasteurized milk and milk products Ready-to-eat food including: Deli meats Hot dogs Soft cheese monocytogenes MostCommon Common Symptoms Most Symptoms Pregnant women Spontaneous abortion of the fetus Newborns Sepsis Pneumonia Meningitis 2-26 Preventing Listeriosis It is critical to: Discard product that has passed its use-by or expiration date Avoid using unpasteurized dairy products To reduce the bacteria in food: Cook raw meat to required minimum internal temperatures To prevent the transfer of the bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food 2-27 Infection: Vibrio parahaemolyticus Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms Raw or partially cooked oysters Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills 2-28 Preventing Vibrio parahaemolyticus Gastroenteritis Most Important Prevention Measures Purchase oysters from approved, reputable suppliers Cook oysters to the required minimum internal temperature 2-29 Infection: Vibrio vulnificus Primary Septicemia Illness: Vibrio vulnificus Primary Septicemia Bacteria: Vibro Commonly Associated Food Raw or partially cooked oysters vulnificus Most Common Symptoms (People with liver disease and diabetes) Fever and chills Nausea Skin lesions Diarrhea and vomiting possible 2-30 Infection: Vibrio vulnificus Gastroenteritis Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio Commonly Associated Food Raw or partially cooked oysters vulnificus Most Common Symptoms (Otherwise healthy people) Diarrhea Abdominal cramps 2-31 Preventing Vibrio vulnificus Septicemia/Gastroenteritis Most Important Prevention Measures Purchase oysters from approved, reputable suppliers. Cook oysters to the required minimum internal temperature. Inform people at risk to consult a physician before regularly consuming raw or partially cooked oysters 2-32 Major Foodborne Illnesses Caused by Bacteria Intoxications Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism 2-33 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Commonly Associated Food Most Common Symptoms Most Common Symptoms Cooked corn Watery diarrhea Cooked potatoes Cooked vegetables Abdominal cramps and pain Vomiting is absent Meat products 2-34 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Cooked rice dishes including: Fried rice Rice pudding Most Common Symptoms Nausea Vomiting 2-35 Preventing Bacillus cereus Gastroenteritis To reduce the bacteria in food: Cook food to required minimum internal temperatures To prevent the growth of the bacteria: Hold food at the proper temperature Cool food properly 2-36 Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Food Commonly Associated FoodMost Common Symptoms Salads containing potentially hazardous food: Nausea Vomiting and retching Egg, tuna, chicken, macaroni Abdominal cramps Deli meats 2-37 Preventing Staphylococcal Gastroenteritis To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict foodhandlers with infected cuts on hands and arms To prevent the growth of the bacteria in food: Minimize the time food spends in the TDZ Cook, hold, and cool food properly 2-38 Intoxication: Botulism Illness: Botulism Bacteria: Clostridium Commonly Associated Food Improperly canned food ROP food Temperature abused vegetables like: Baked potatoes Untreated garlicand-oil mixtures botulinum Most Common Symptoms Initially: Nausea and Vomiting Later: Weakness Double vision Difficulty speaking and swallowing 2-39 Preventing Botulism Most Important Prevention Measures: Hold, cool, and reheat food properly Inspect canned food for damage 2-40 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic Colitis 2-41 Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium Commonly Associated Food Most Common Symptoms Meat Poultry Meat and poultry dishes: Stews Gravies perfringens Diarrhea Severe abdominal pain Fever and vomiting are absent 2-42 Preventing Clostridium perfringens Gastroenteritis To prevent growth of the bacteria (especially in meat dishes): Cool and reheat food properly Hold food at the proper temperature 2-43 Toxin-Mediated Infection: Hemorrhagic Colitis Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Commonly Associated Food MostCommon Common Symptoms Most Symptoms Ground beef (raw and undercooked) Diarrhea (eventually becomes bloody) Contaminated produce Abdominal cramps Severe cases can result in hemolytic uremic syndrome (HUS) 2-44 Preventing Hemorrhagic Colitis To reduce the bacteria in food: Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw meat and ready-to-eat food Exclude employees from the establishment if: They have diarrhea They have been diagnosed with hemorrhagic colitis 2-45 Apply Your Knowledge: Who Am I? 1. Identify the bacteria: Many farm animals naturally carry me I have been found in produce that has come in contact with animal waste I am often associated with poultry and eggs I can produce diarrhea and vomiting in those who consume me 2. Identify the bacteria: I am found in the waters of the Gulf of Mexico I have been associated with raw oysters I can produce two different illnesses Purchasing oysters from approved, reputable suppliers can prevent me 2-46 Apply Your Knowledge: Who Am I? 3. Identify the bacteria: I am found in the soil I have been associated with rice I can produce two different types of toxins that cause illness Cooking food to required minimum internal temperatures can destroy me 4. Identify the bacteria: I form spores The toxins I produce cause illness I have been associated with meat stews I can produce diarrhea and severe abdominal pain I am carried in the intestines of animals and humans 2-47 Apply Your Knowledge: Who Am I? 5. Identify the bacteria: I do not need oxygen to grow I can cause double vision and difficulty swallowing I am commonly associated with produce from the soil I produce a deadly toxin when food is temperature abused 2-48 Basic Characteristics of Viruses Viruses Some may survive freezing Can be transmitted from: Person to person People to food People to food-contact surfaces Usually contaminate food through a foodhandler’s improper hygiene Can contaminate both food and water supplies 2-49 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus Gastroenteritis 2-50 Infection: Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Associated Food Ready-to-eat food including: Deli meats Produce Salads Raw and partially cooked shellfish MostCommon Common Symptoms Most Symptoms Initially: Fever (mild) General weakness Nausea Abdominal pain Later: Jaundice 2-51 Preventing Hepatitis A To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or hepatitis A Minimize bare-hand contact with ready-to-eat food Other prevention measures: Purchase shellfish from approved, reputable suppliers Inform high-risk populations to consult a physician before regularly consuming raw or partially cooked shellfish 2-52 Infection: Norovirus Gastroenteritis Illness: Norovirus Gastroenteritis Virus: Norovirus Commonly Associated Food MostCommon Common Symptoms Most Symptoms Ready-to-eat food Vomiting Shellfish contaminated by sewage Diarrhea Nausea Abdominal cramps 2-53 Preventing Norovirus Gastroenteritis To prevent the transfer of the virus to food: Exclude foodhandlers with diarrhea and vomiting Exclude employees who have been diagnosed with Norovirus Gastroenteritis Wash hands properly Other prevention measures: Purchase shellfish from approved, reputable suppliers 2-54 Basic Characteristics of Parasites Parasites Are living organisms that need a host to survive Are small, often microscopic Infect many animals and can be transmitted to humans Are a hazard to food and water 2-55 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis 2-56 Infection: Anisakiasis Illness: Anisakiasis Parasite: Anisakis simplex Commonly Associated Food Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon Most Common Symptoms Most Common Symptoms Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea 2-57 Preventing Anisakiasis Most Important Prevention Measures Cook fish to required minimum internal temperatures Purchase fish from approved, reputable suppliers If fish will be served raw or undercooked: Purchase sushi-grade fish Ensure sushi-grade fish has been frozen properly by the supplier 2-58 Infection: Cyclosporiasis Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Produce irrigated or washed with water containing the parasite Most Common Symptoms Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation 2-59 Preventing Cyclosporiasis It is critical to: Purchase produce from approved, reputable suppliers To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination 2-60 Infection: Cryptosporidiosis Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms Untreated or improperly treated water Watery diarrhea Stomach cramps Contaminated produce Nausea Weight loss 2-61 Preventing Cryptosporidiosis It is critical to: Purchase produce from approved, reputable suppliers Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination 2-62 Infection: Giardiasis Illness: Giardiasis Parasite: Giardia duodenalis Commonly Associated Food Improperly treated water Most Common Symptoms Initially: Fever Later: Loose stools Abdominal cramps Nausea 2-63 Preventing Giardiasis Most Important Prevention Measure Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination 2-64 Apply Your Knowledge: Who Am I? 1. Identify the virus or parasite: I can produce a mild fever and general weakness I am primarily found in the feces of infected people I am more commonly associated with ready-to-eat food items Purchasing shellfish from an approved supplier can be a safeguard against me 2. Identify the virus or parasite: I can produce a fever and loose stools I have been found in improperly treated water Excluding foodhandlers with diarrhea can be a safeguard against me I am easily spread in day-care centers 2-65 Apply Your Knowledge: Who Am I? 3. Identify the virus or parasite: Cooking seafood can destroy me I have been found in herring Sometimes I produce a tingling in the throat Purchasing seafood from approved suppliers can prevent me 4. Identify the virus or parasite: I am often associated with ready-to-eat food Proper handwashing is essential to prevent me I am primarily found in the feces of the people I infect People become contagious within a few hours of eating me 2-66 Apply Your Knowledge: Who Am I? 5. Identify the virus or parasite: I can cause stomach cramps and weight loss I am found in cows and other herd animals I am commonly spread from person to person Purchasing produce from approved suppliers is critical to prevent me 2-67 Fungi Fungi Commonly cause food spoilage and sometimes illness Fungi Molds Yeasts 2-68 Basic Characteristics of Mold Mold Spoils food and sometimes causes illness Grows well in acidic food with low water activity Is not destroyed by freezing Can produce toxins such as aflatoxins 2-69 Basic Characteristics of Yeast Yeast Can spoil food rapidly May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble 2-70