Contamination, Food Allergens, and Foodborne Illness

1. Contamination, Food Allergens, and Foodborne Illness

2. Apply Your Knowledge: Test Your Food Safety Knowledge True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth. 2. True or False: Cooking can destroy the toxins in toxic wild mushrooms. 3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food. 4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. 5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. Instructor Notes Answers: False False True False True Instructor Notes Answers: False False True False True

3. Foodborne Contaminants Biological Fish toxins Shellfish toxins Plant and mushroom toxins Chemical Toxic metal poisoning Chemicals and pesticides Physical Metal shavings from cans, staples Fingernails, hair, bandages Instructor Notes Food is considered contaminated when it contains hazardous biological, chemical, or physical substances. Most foodborne illnesses are caused by bacteria, parasites, viruses, and fungi, but biological and chemical toxins are also responsible for many foodborne illnesses. While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized. Instructor Notes Food is considered contaminated when it contains hazardous biological, chemical, or physical substances. Most foodborne illnesses are caused by bacteria, parasites, viruses, and fungi, but biological and chemical toxins are also responsible for many foodborne illnesses. While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized.

4. Biological Toxins These Toxins May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet Instructor Notes Toxins in seafood, plants, and mushrooms are responsible for many cases of foodborne illness. Most of these biological toxins occur naturally and are not caused by the presence of microorganisms. Some occur in animals as a result of their diet.Instructor Notes Toxins in seafood, plants, and mushrooms are responsible for many cases of foodborne illness. Most of these biological toxins occur naturally and are not caused by the presence of microorganisms. Some occur in animals as a result of their diet.

5. Major Foodborne Illnesses from Fish Toxins Fish Toxin Illnesses Scombroid poisoning Ciguatera fish poisoning Instructor Notes Some fish toxins are systemic, produced by the fish itself. Pufferfish, moray eels, and freshwater minnows all produce systemic toxins. Cooking does not destroy them. While some fish toxins are systemic, microorganisms on fish produce others. Some occur when predatory fish consume smaller fish that have eaten the toxin. In general, purchasing fish from an approved, reputable supplier is the best way to guard against an illness associated with fish toxins. There are two major foodborne illnesses caused by fish toxins. It is important to understand the most common types of fish associated with each toxin, the most common symptoms, and the most important measures that can be taken to prevent the illness from occurring.Instructor Notes Some fish toxins are systemic, produced by the fish itself. Pufferfish, moray eels, and freshwater minnows all produce systemic toxins. Cooking does not destroy them. While some fish toxins are systemic, microorganisms on fish produce others. Some occur when predatory fish consume smaller fish that have eaten the toxin. In general, purchasing fish from an approved, reputable supplier is the best way to guard against an illness associated with fish toxins. There are two major foodborne illnesses caused by fish toxins. It is important to understand the most common types of fish associated with each toxin, the most common symptoms, and the most important measures that can be taken to prevent the illness from occurring.

6. Major Foodborne Illnesses from Fish Toxins Instructor Notes The illness is pronounced: SCOM-broyd poisoning. The toxin is pronounced: HISS-ta-meen. Scombroid poisoning, also known as histamine poisoning is an illness caused by consuming high levels of histamine in scombroid and other species of fish. Histamine is produced by bacteria on the fish when the fish are time–temperature abused. It cannot be destroyed by freezing, cooking, smoking or curing. Instructor Notes The illness is pronounced: SCOM-broyd poisoning. The toxin is pronounced: HISS-ta-meen. Scombroid poisoning, also known as histamine poisoning is an illness caused by consuming high levels of histamine in scombroid and other species of fish. Histamine is produced by bacteria on the fish when the fish are time–temperature abused. It cannot be destroyed by freezing, cooking, smoking or curing.

7. Major Foodborne Illnesses from Fish Toxins Instructor Notes The illness is pronounced: SIG-wah-TAIR-ah fish poisoning. The toxin is pronounced: SIG-wa-TOX-in. Ciguatoxin is found in certain marine algae. It is commonly associated with predatory reef fish from the Pacific Ocean, western Indian Ocean, and the Caribbean Sea. The toxin accumulates in these fish when they consume smaller fish that have eaten the toxic algae. It cannot be detected by smell or taste. Cooking or freezing the fish will not eliminate the toxin. Therefore it is critical to purchase predatory reef fish from approved, reputable suppliers. Symptoms may last months or years depending upon the extent of the illness. Instructor Notes The illness is pronounced: SIG-wah-TAIR-ah fish poisoning. The toxin is pronounced: SIG-wa-TOX-in. Ciguatoxin is found in certain marine algae. It is commonly associated with predatory reef fish from the Pacific Ocean, western Indian Ocean, and the Caribbean Sea. The toxin accumulates in these fish when they consume smaller fish that have eaten the toxic algae. It cannot be detected by smell or taste. Cooking or freezing the fish will not eliminate the toxin. Therefore it is critical to purchase predatory reef fish from approved, reputable suppliers. Symptoms may last months or years depending upon the extent of the illness.

8. Major Foodborne Illnesses from Shellfish Toxins Shellfish Toxin Illnesses Paralytic Shellfish Poisoning (PSP) Neurotoxic Shellfish Poisoning (NSP) Amnesic Shellfish Poisoning (ASP) Instructor Notes Many toxins associated with shellfish are found in toxic marine algae. The shellfish become contaminated as they filter this toxic algae from the water. These toxins cannot be smelled or tasted, and are not destroyed by freezing or cooking. As with fish, purchasing shellfish from approved, reputable suppliers is the most important safeguard against illness. There are three major foodborne illnesses caused by shellfish toxins. It is important to understand the most common types of shellfish associated with each toxin, the most common symptoms, and the most important measures that can be taken to prevent the illness from occurring. Instructor Notes Many toxins associated with shellfish are found in toxic marine algae. The shellfish become contaminated as they filter this toxic algae from the water. These toxins cannot be smelled or tasted, and are not destroyed by freezing or cooking. As with fish, purchasing shellfish from approved, reputable suppliers is the most important safeguard against illness. There are three major foodborne illnesses caused by shellfish toxins. It is important to understand the most common types of shellfish associated with each toxin, the most common symptoms, and the most important measures that can be taken to prevent the illness from occurring.

9. Major Foodborne Illnesses from Shellfish Toxins Instructor Notes The illness is pronounced: PAIR-ah-LIT-ik Shellfish Poisoning (PSP). The toxin is pronounced: SAX-ih-TOX-in. Saxitoxin is found in certain toxic algae in colder waters such as those of the Pacific and New England coasts. The shellfish become contaminated as they filter these algae from the water. Death due to paralysis may result if high levels of the toxin are consumed. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers. Instructor Notes The illness is pronounced: PAIR-ah-LIT-ik Shellfish Poisoning (PSP). The toxin is pronounced: SAX-ih-TOX-in. Saxitoxin is found in certain toxic algae in colder waters such as those of the Pacific and New England coasts. The shellfish become contaminated as they filter these algae from the water. Death due to paralysis may result if high levels of the toxin are consumed. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers.

10. Major Foodborne Illnesses from Shellfish Toxins Instructor Notes The illness is pronounced: Nur-oh-tox-ic Shellfish Poisoning (NSP). The toxin is pronounced: Brev-ih-tocks-in. Brevetoxin is found in certain toxic marine algae in warmer waters, such as those of the west coast of Florida, the Gulf of Mexico and the Caribbean. The shellfish become contaminated as they filter these algae from the water. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers.Instructor Notes The illness is pronounced: Nur-oh-tox-ic Shellfish Poisoning (NSP). The toxin is pronounced: Brev-ih-tocks-in. Brevetoxin is found in certain toxic marine algae in warmer waters, such as those of the west coast of Florida, the Gulf of Mexico and the Caribbean. The shellfish become contaminated as they filter these algae from the water. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers.

11. Major Foodborne Illnesses from Shellfish Toxins Instructor Notes The illness is pronounced: Am-nee-shick Shellfish Poisoning (ASP). The toxin is pronounced: do-Mo-ic acid. Domoic acid is a toxin found in certain toxic marine algae in cooler coastal waters such as those of the Pacific Northwest and the east coast of Canada. The shellfish become contaminated as they filter these algae from the water. The severity of symptoms depends upon the amount of the toxin consumed and the health of the individual. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers.Instructor Notes The illness is pronounced: Am-nee-shick Shellfish Poisoning (ASP). The toxin is pronounced: do-Mo-ic acid. Domoic acid is a toxin found in certain toxic marine algae in cooler coastal waters such as those of the Pacific Northwest and the east coast of Canada. The shellfish become contaminated as they filter these algae from the water. The severity of symptoms depends upon the amount of the toxin consumed and the health of the individual. The toxin cannot be smelled or tasted and is not destroyed by cooking or freezing. For this reason it is critical to purchase shellfish from approved, reputable suppliers.

12. Apply Your Knowledge: Who Am I? 1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years 2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other shellfish I am found in colder waters such as those of the New England Coast Instructor Notes Answer: #1: Ciguatoxin. Answer # 2: Saxitoxin.Instructor Notes Answer: #1: Ciguatoxin. Answer # 2: Saxitoxin.

13. Mushroom Toxins These Toxins Are present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing Instructor Notes Most foodborne-illness outbreaks associated with mushrooms are caused by the consumption of toxic wild mushrooms collected by amateur hunters. Establishments should not use mushrooms picked in the wild unless they have been purchased from approved suppliers. Establishments that serve mushrooms picked in the wild should have written buyer specifications that: Identify the mushroom’s common name, its Latin name, and its author. Ensure that the mushroom was identified in its fresh state. Indicate the name of the person who identified the mushroom, including a statement regarding his or her qualifications.Instructor Notes Most foodborne-illness outbreaks associated with mushrooms are caused by the consumption of toxic wild mushrooms collected by amateur hunters. Establishments should not use mushrooms picked in the wild unless they have been purchased from approved suppliers. Establishments that serve mushrooms picked in the wild should have written buyer specifications that: Identify the mushroom’s common name, its Latin name, and its author. Ensure that the mushroom was identified in its fresh state. Indicate the name of the person who identified the mushroom, including a statement regarding his or her qualifications.

14. Chemical Toxins Toxic Metals Toxic metal poisoning can occur when: Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly To prevent this: Use food-grade utensils and equipment to prepare and store food Have a professional install beverage dispensers Instructor Notes Utensils and equipment that contain toxic metals such as lead in a pewter pitcher, copper in a saucepan, or zinc in a galvanized bucket can cause toxic metal poisoning. If acidic food is stored in or prepared with this equipment, the toxic metals can be transferred to the food. If carbonated beverage dispensers are installed improperly and carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage. To prevent toxic metal poisoning: Use only food grade containers and brushes. Do not use enamelware, which may chip and expose underlying metal. Do not use equipment made of toxic metals. Use a backflow-prevention device on carbonated beverage dispensers. Instructor Notes Utensils and equipment that contain toxic metals such as lead in a pewter pitcher, copper in a saucepan, or zinc in a galvanized bucket can cause toxic metal poisoning. If acidic food is stored in or prepared with this equipment, the toxic metals can be transferred to the food. If carbonated beverage dispensers are installed improperly and carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage. To prevent toxic metal poisoning: Use only food grade containers and brushes. Do not use enamelware, which may chip and expose underlying metal. Do not use equipment made of toxic metals. Use a backflow-prevention device on carbonated beverage dispensers.

15. Chemical Toxins Chemicals Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers Instructor Notes Chemicals such as cleaning products, polishes, lubricants, and sanitizers can contaminate food if they are improperly used or stored. Exercise caution when using chemicals during operating hours, to prevent contamination of food and food preparation areas. Keep chemicals in a separate storage area and in their original container. Utensils used for dispensing chemicals should never be used to handle food. Use only food-grade lubricants or oils on kitchen equipment or utensils. Instructor Notes Chemicals such as cleaning products, polishes, lubricants, and sanitizers can contaminate food if they are improperly used or stored. Exercise caution when using chemicals during operating hours, to prevent contamination of food and food preparation areas. Keep chemicals in a separate storage area and in their original container. Utensils used for dispensing chemicals should never be used to handle food. Use only food-grade lubricants or oils on kitchen equipment or utensils.

16. Physical Contaminants Foreign objects accidentally introduced into food: Metal shavings from cans Staples from cartons Glass from broken light bulbs Blades from plastic or rubber scrapers Fingernails, hair, and bandages Dirt Bones Instructor Notes Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard. Closely inspect the food you receive and take steps to ensure it will not become contaminated during the flow of food in your operation. Instructor Notes Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard. Closely inspect the food you receive and take steps to ensure it will not become contaminated during the flow of food in your operation.

17. Food Allergens Common Food Allergens Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts Instructor Notes A food allergy is the body’s negative reaction to a particular food protein. Instructor Notes A food allergy is the body’s negative reaction to a particular food protein.

18. Symptoms of an allergic reaction include: Itching in and around the mouth, face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands, or feet Gastrointestinal symptoms Loss of consciousness and death Food Allergens Instructor Notes Allergic reactions may occur immediately after the food is eaten or several hours later. Instructor Notes Allergic reactions may occur immediately after the food is eaten or several hours later.

19. Food Allergens To protect guests with food allergies: Be able to fully describe menu items If you are unsure if an item is allergen free, urge the guest to order something else Ensure that cookware and utensils used to prepare the guests’ food are allergen free Instructor Notes You and your staff must be able to fully describe each of your menu items when asked. You should be able to tell customers how the item is prepared and identify any “secret” ingredients, if necessary. If you do not know if an item is allergen free, say so. When preparing food for a customer with allergies, ensure that the food makes no contact with the ingredient to which the customer is allergic. Discuss the Something to Think About in ServSafe Essentials page 3-20. Instructor Notes You and your staff must be able to fully describe each of your menu items when asked. You should be able to tell customers how the item is prepared and identify any “secret” ingredients, if necessary. If you do not know if an item is allergen free, say so. When preparing food for a customer with allergies, ensure that the food makes no contact with the ingredient to which the customer is allergic. Discuss the Something to Think About in ServSafe Essentials page 3-20.

20. Apply Your Knowledge: Spot the Allergen Which of these are common allergens? Eggs Peanuts Beef Bean sprouts Shellfish Milk Instructor Notes Answers: Eggs, peanuts, shellfish, and milk are common allergens. Instructor Notes Answers: Eggs, peanuts, shellfish, and milk are common allergens.