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SERVSAFE

SERVSAFE. CHAPTER 2 The Microworld. GOALS. TO FAMILIARIZE AND INTRODUCE THE THEORETICAL KNOWLEDGE OF: MICROBIAL CONTAMINANTS BACTERIA VIRUSES PARASITES FUNGI. FOODBORNE INFECTION VERSUS FOODBORNE INTOXICATION RECENT TRENDS IN FOODS ASSOCIATED WITH FOODBORNE ILLNESS

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SERVSAFE

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  1. SERVSAFE CHAPTER 2 The Microworld

  2. GOALS TO FAMILIARIZE AND INTRODUCE THE THEORETICAL KNOWLEDGE OF: • MICROBIAL CONTAMINANTS • BACTERIA • VIRUSES • PARASITES • FUNGI

  3. FOODBORNE INFECTION VERSUS FOODBORNE INTOXICATION • RECENT TRENDS IN FOODS ASSOCIATED WITH FOODBORNE ILLNESS • HAZARDS ASSOCIATED WITH FRESHER AND HEALTHIER FOODS • EMERGING PATHOGENS AND ISSUES • TECHNOLOGICAL ADVANCEMENTS IN FOOD SAFETY

  4. OBJECTIVES AFTER COMPLETING THIS CHAPTER, YOU SHOULD BE ABLE TO: • IDENTIFY THE FOUR BASIC TYPES OF MICROBIAL CONTAMINANTS; GIVE EXAMPLES, AND DESCRIBE PREVENTIVE ACTIONS FOR EACH • DIFFERENTIATE BETWEEN FOODBORNE INFECTION AND FOODBORNE INTOXICATION AND IDENTIFY THE MAJOR CAUSES OF EACH

  5. IDENTIFY THE MICROBIAL RISKS ASSOCIATED WITH VARIOUS TYPES OF FOOD • EXPLAIN THE CONDITIONS CONDUCIVE TO BACTERIAL GROWTH

  6. MICROORGANISMS PATHOGENS TOXINS BACTERIA VIRUS PARASITE FUNGI SPOILAGE MICROORGANISM SPORES pH (ACIDITY) LAG PHASE VEGETATIVE MICROORGANISM LOG PHASE STATIONARY PHASE DEATH PHASE FAT-TOM TEMPERATURE DANGER ZONE AEROBIC ANAEROBIC FACULTATIVE WATER ACTIVITY(aw) HOST MOLD YEAST INFECTION INTOXICATION TOXIN-MEDIATED INFECTION VEHICLE FOOD IRRADIATION KEY TERMS

  7. MICROORGANISMS-are small, living beings that can be seen only with a microscopePATHOGENS-microoganisms that can cause disease in living organismsTOXINS-(poisons), in food that is then ingested. Eating food contaminated with pathogens or their toxins is the leading cause of foodborne illness.

  8. MICROBIAL CONTAMINANTS* BACTERIA* VIRUSES* PARASITES* FUNGI

  9. THE TWO GROUPS OF MICROORGANISMS • SPOILAGE MICROORGANISMSEXAMPLE: MOLD, which has an unpleasant appearance, smell, and taste, it seldom causes illness. • PATHOGENS EXAMPLE: SALMONELLA, E. coli, and the virus which causes Hepatis A, they cannot be seen, smelled, or tasted, often causes some form of illness.

  10. BACTERIA • THE GREATEST CONCERN TO THE MANAGER • MORE COMMONLY INVOLVED IN FOODBORNE ILLNESS

  11. BASIC CHARACTERISTICS OF BACTERIA THAT CAUSE FOODBORNE ILLNESS • They are living, single-celled organisms • Carried by a variety of means: food, water, humans, and insects • Under favorable conditions, they can reproduce very rapidly • Some can survive freezing • Some form into spores,a change that protects the bacteria from unfavorable conditions • Some can cause food spoilage; others can cause disease. • Some cause illness by producing toxins as they multiply, die, and break down.

  12. BACTERIAL GROWTH To grow and produce, bacteria need the following: • Adequate time • Proper temperature • Ample moisture • Food • Appropriate pH (acidity) • The necessary level of oxygen

  13. FOUR PROGRESSIVE STAGES (phases): LAG, LOG, STATIONARY, AND DEATH

  14. LAG PHASE- an adjustment period LOG PHASE- a fast growing period VEGETATIVE MICROORGANISMS- In the process of reproduction STATIONARY PHASE- Just as many bacteria are growing as are dying. DEATH PHASE- The number of bacteria dying exceeds the number that are growing.

  15. FAT-TOM: WHAT MICROORGANISMS NEED TO GROW (except viruses)

  16. FOODMeat, poultry,dairy products, and eggsACIDITYGrow best in neutral foodsTEMPERATURE41 degrees F - 140 degrees FTIMEOXYGEN - AEROBIC- require oxygen ANAEROBIC- requires no oxygen FACULTATIVE- Can grow with or with out oxygen.MOISTURE- WATER ACTIVITY (aw)-the amount of moisture in a foodBest aw 0.85 and 0.97

  17. MULTIPLE BARRIERS FOR CONTROLLING THE GROWTH OF MICROORGANISMS • MAKE TO FOOD MORE ACIDIC • RAISE OR LOWER THE TEMPERATURE OF THE FOOD • LOWER THE WATER ACTIVITY (aw) OF THE FOOD • LIMIT THE AMOUNT OF TIME THE FOOD IS IN THE TEMPERATURE DANGER ZONE.

  18. MAJOR FOODBORNE ILLNESSES CAUSED BY BACTERIA • SALMONELLOSIS • SHIGELLOSIS • LISTERIOSIS • STAPHYLOCOCCAL FOOD POISONING • CLOSTRIDIUM PERFRINGENS ENTERITIS • BASCILLUS CEREUS GASTROENTERITIS • BOTULISM • CAMPYLOBACTERIOSIS • E. coli 0157:H7 • VIBRIO • YERSINIOSIS

  19. VIRUSES- are the smallest of the microbial contaminants. BASIC CHARACTERISTICS OF VIRUSES • RELY ON LIVING CELLS TO REPRODUCE • DO NOT REQUIRE A POTENTIALL HAZARDOUS FOOD AS A MEDIUM FOR TRANSMISSION • THEY ARE NOT COMPLETE CELLS • THEY DO NOT REPRODUCE IN FOOD • SOME MAY SURVIVE FREEZING AND COOKING • THEY CAN BE TRANSMITTED FROM PERSON TO PERSON, FROM PEOPLE TO FOOD, AND FROM PEOPLE TO FOOD-CONTACT SURFACES • THEY USUALLY CONTAMINATE FOOD THROUGH A FOODHANDLER’S IMPROPER PERSONAL HYGIENE • THEY CAN CONTAMINATE BOTH FOOD AND WATER SUPPLIES.

  20. MAJOR FOODBORNE ILLNESSES CAUSED BY VIRUSES • HEPATITIS A • NORWALK VIRUS GASTROENTERITIS • ROTAVIRUS GASTROENTERITIS

  21. PARASITES- are organisms that need to live in or on a host organism in order to surviveHOST- is a person, animal, or plant on which another organism lives and takes nourishment BASIC CHARACTERISTICS OF FOODBORNE PARASITES • THEY ARE LIVING ORGANISMS THAT NEED A HOST TO SURVIVE • THEY GROW NATURALLY IN MANY ANIMALS SUCH AS SWAINE AND CAN BE TRANSMITTED TO HUMANS • MOST ARE VERY SMALL, OFTEN MICROSCOPIC, BUT LARGER THAN BACTERIA • THEY MAY BE KILLED BY PROPER COOKING OR FREEZING • THEY POSE HAZARDS TO BOTH FOOD AND WATER

  22. MAJOR FOODBORNE ILLNESSES CAUSED BY PARASITES • TRICHINOSIS • ANISAKIASIS • GIARDIASIS • TOXOPLASMOSIS • INTESTINAL CRYPTOSPORIDIOSIS • CYCLOSPORIASIS

  23. FUNGI- range in size from microscopic, single-celled organisms to very large, multicellular organisms.EXAMPLES- MOLDS, YEAST, AND MUSHROOMS BASIC CHARACTERISTICS OF FOODBORNE MOLDS • THEY SPOIL FOOD, AND SOMETIMES CAUSE ILLNESS. • THEY GROW UNDER ALMOST ANY CONDITION, BUT GROW WELL IN SWEET, ACIDIC FOODS WITH LOW WATER ACTIVITY. • FREEZING TEMPERATURES PREVENT OR REDUCE THE GROWTH OF MOLD BUT DO NOT DESTROY IT. • SOME MOLDS PRODUCE TOXINS CALLED AFLATOXINS. • MOLD CELLS AND SPORES MAY BE KILLED BY HEATING, BUT MOLD TOXINS MAY NOT BE DESTROYED. • TO AVOID ILLNESSES CAUSED BY MOLD TOXINS, THROW OUT MOLDY FOOD, UNLESS THE MOLD IS A NATURAL PART OF THE FOOD (e.g., cheeses such as Gorgonzola, bleu cheese, Brie, and camembert. These are specific types of molds which are grown in very specific conditions.)

  24. YEASTS • SPOILS FOOD RAPIDLY • CARBON DIOXIDE AND ALCOHOL ARE PRODUCED AS YEAST SLOWLY CONSUMES FOOD. • PRODUCES A SMELL OR TASTE OF ALCOHOL • MAY APPEAR AS A PINK DISCOLORATION OR SLIME AND MAY BUBBLE • GROW WELL IN SWEET, ACIDIC FOODS WITH LOW WATER ACTIVITY, SUCH AS JELLIES, JAMS, SYRUP, HONEY, AND FRUIT JUICES. • FOODS SPOILED WITH YEAST SHOULD BE DISCARDED

  25. FOODBORNE INFECTION VERSUS FOODBORNE INTOXICATION • FOODBORNE INFECTIONS- results when pathogens grow in the intestines of someone who has eaten food contaminated by those pathogens. Typically, will have a fever, which does not appear immediately. • FOODBORNE INTOXICATIONS- are caused by eating food containing poisonous toxins, such as (intestinal toxins that are produced by pathogens.) • FOODBORNE TOXIN-MEDIATED INFECTIONS- result from eating food that contains pathogens. The pathogens grow in the intestines and produce toxins that can cause illness.

  26. RECENT TRENDS IN FOODS ASSOCIATED WITH FOODBORNE ILLNESS • EGGS ASSOCIATED WITH SALMONELLA • FOODS ONCE CONSIDERED SAFE ARE NOW SEEN AS POTENTIAL VEHICLES FOR FOODBORNE PATHOGENS- examples produce and highly acidic foods.

  27. HAZARDS ASSOCIATED WITH FRESHER AND HEALTHIER FOODS • NATURAL OR ORGANIC FOODS WITHOUT ADDITIVES OR PRESERVATIVES • FOODS FROM ALL OVER THE WORLD ARE BECOMING MORE ACCESSIBLE. • ALTERING THE MAKEUP OF A FOOD

  28. EMERGING PARTHOGENS AND ISSUES • FROM 1988 TO 1992, non-typhoid SALMONELLA strains caused 69 % of the bacterial outbreaks in the U.S. • FROM the early 1990’s to present numerous reports of E. Coli 0157H7 bacterial outbreaks in the U.S.

  29. TECHNOLOGICAL ADVANCEMENTS IN FOOD SAFETY • FOOD IRRADIATION • ELECTRON PASTEURIZATION • HIGH PRESSURE PROCESSING • BACTERIOCINS • VARIOUS LIGHT TREATMENTS (laser light, ultraviolet light, and pulsed light)

  30. FOOD IRRADIATION- often called cold pasteurization, involves exposing food to an electron beam or gamma rays. BENEFITS OF FOOD IRRADIATION INCLUDE: • REDUCTION OR ELIMINATION OF PATHOGENS AND SPOILAGE MICROORGANISMS • REPLACEMENT OF CHEMICAL TREATMENTS OF FOODS • EXTENDED SHELF LIFE OF FOODS

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