Transcript direct contamination cross

Contamination Basics
• Two types of contamination:
– direct contamination
– cross-contamination
direct contamination
Raw foods, or the
plants or animals
from which they
come, are exposed
to toxins.
cross-contamination
The movement of
harmful
microorganisms from
one place to another.
Contamination Basics
• Biological hazards in the kitchen include:
– Bacteria
bacteria
Tiny, single-celled
microorganisms.
Contamination Basics
• Biological hazards in the kitchen include:
– viruses
viruses
Simple organisms that are
responsible for many foodrelated illnesses.
Contamination Basics
• Biological hazards in the kitchen include:
– parasites
parasite
An organism that must live in
or on a host to survive.
Contamination Basics
• Biological hazards in the kitchen include:
– Fungi, mold, and yeast
fungi
Spore-producing
organisms found in
soil, plants, animals,
water, and in the air.
mold
A form of
fungus.
The #1 cause of food poisoning is
the improper cooking and
storage of food. Poor hygiene
comes in second.
The people at the
highest risk of dying
from food poisoning are
very young children
and the elderly.
Although
molds can
cause illness
(especially if
you’re allergic
to them), they
DO NOT cause
food
poisoning!
The most common source of
botulism is in low-acid
canned foods.
1. NEVER USE FOODS FROM
BULGING CANS
2. AVOID DEEPLY DENTED
CANS, ESPECIALLY AT THE
SEAM OF THE CAN
3. DISCARD FOOD THAT
EXPLODES FROM A CAN
WHEN OPENED
4. DON’T TASTE FOODS YOU
SUSPECT MAY BE SPOILED
Any food or liquid can
become contaminated if it
comes in contact with the
infected fecal matter. Even
sewage-contaminated flood
waters can pose a threat.
E. coli
• Bacterial pathogen that has a reservoir in
cattle and other similar animals.
• The illness it causes is often a severe and
bloody diarrhea and painful abdominal
cramps, without much fever.
• Human illness typically follows
consumption of food or water that has
been contaminated with microscopic
amounts of cow feces.
The leading cause of food poisoning.
Source: eating, or coming
in contact with raw or
undercooked chicken.
Washing hands and
work surfaces is the
best
preventative.
Use hot water and
soap, or better yet,
a
diluted
bleach
solution.
Hepatitus A
• Hepatitis A is a highly contagious liver
infection caused by the hepatitis A virus.
• Contract hepatitis A from contaminated
food or water or from close contact with
someone who's already infected.
• Mild cases of hepatitis A don't require
treatment, and most people who are
infected recover completely with no
permanent liver damage.
The second leading cause of food poisoning,
salmonella is most often associated with eating
raw or undercooked eggs.
Even eating raw cookie dough and cake batter can place
you at risk, because they contain uncooked eggs.
Cooking destroys this bacteria, so cook eggs ‘til yolk is firm to eliminate all risk.
Salmonella
• Bacterium that is widespread in the
intestines of birds, reptiles and mammals.
• The bacteria is found in meat, fish, and
poultry.
• Symptoms typically include fever, diarrhea
and abdominal cramps.
• It can spread to humans via a variety of
different foods of animal origin.
Good hygiene of the food handler
limits the spread of this food
poisoning. This bacteria can be
transferred from the skin, nose,
and mouth to the food.
Staphylococcus Aureus
• Food intoxication caused by bacteria
found in the nose, throat, and on the skin.
• The bacteria is spread by coughing or
sneezing.
• The bacteria grows on starchy foods
(potatoes) or on moist meat dishes.
• Symptoms include nausea, vomiting, and
stomach cramps.
Trichinosis
• Caused by consuming food that contains a
microscopic worm called trichinosis
spiralis.
• Usually found in the muscle tissue of
animal products.
• Symptoms include nausea, diarrhea,
fever, muscle pain, and tiredness.
– In sever cases it can cause heart, brain
damage, and even death.
Treatment
• Illnesses that are primarily diarrhea or
vomiting can lead to dehydration if the
person loses more body fluids and salts
(electrolytes) than they take in.
• If diarrhea and cramps occur, without
bloody stools or fever, taking an
antidiarrheal medication may provide
symptomatic relief
DRINK FLUIDS. That is
the
first
and
most
important
step
to
recovery.
Consult a
physician if symptoms
become severe or last
longer than 12 hours.
Doctors can help treat
the symptoms. Do not
induce vomiting.
After thawing foods, you must
cook them before refreezing.
Any food containing
mayonnaise must be
kept cold at all times!
Keep the inside of your
refrigerator very cold…
the lowest shelves being
the coldest!
Wash all fruits and vegetables
before eating them!
Which one of the food
safety rules did you
break?