1 / 70

The Microworld

The Microworld. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: Bacillus cereus is commonly associated with cereal crops, such as rice

zulema
Download Presentation

The Microworld

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. The Microworld

  2. Apply Your Knowledge: Test Your Food Safety Knowledge • 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

  3. Microbial Contaminants • Microorganism • Small, living organism • Pathogen • Illness-causing microorganism • Toxin • Poison

  4. Microbial Contaminants • Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi

  5. What Microorganisms Need to Grow: FAT TOM A T F Temperature Food Acidity T M O Moisture Time Oxygen

  6. 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

  7. 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 pH Scale Acidic 7.5–4.6 ideal for bacterial growth Neutral Alkaline

  8. 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) The Temperature Danger Zone 41°F (5°C)

  9. 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

  10. What Microorganisms Need to Grow: FAT TOM • Oxygen • Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen

  11. 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) • Potentially hazardous food typically has an aw of .85 or higher M Moisture

  12. 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)

  13. Apply Your Knowledge: What I Need to Grow! • Which conditions typically support the growth of microorganisms? Food that is high in fat Food that contains protein pH of 9.0 Temperature of 155F (68C) or higher Dry environment 1 2 3 4 5 2-13

  14. 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 illness-causing toxins in the intestines

  15. 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

  16. Bacteria That Cause Foodborne Illness • Basic Characteristics: continued • Some survive freezing • Some change into a different form called sporesto protect themselves • Some spoil food; others cause illness • Some produce toxins that cause illness

  17. 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

  18. 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

  19. Major Foodborne Illnesses Caused by Bacteria • Infections • Campylobacteriosis • Salmonellosis • Shigellosis • Listeriosis • Vibrio parahaemolyticus Gastroenteritis • Vibrio vulnificus Primary Septicemia/Gastroenteritis

  20. Infection: Campylobacteriosis Illness:CampylobacteriosisBacteria: Campylobacterjejuni Most Common Symptoms Commonly Associated Food Most Common Symptoms • Diarrhea (may be bloody) • Abdominal cramps • Fever • Headache • Poultry • Water contaminated with the bacteria Diarrhea Abdominal Cramps Fever Headache

  21. 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.

  22. Infection: Salmonellosis Illness:SalmonellosisBacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms • Diarrhea • Abdominal cramps • Vomiting • Fever • Poultry and eggs • Dairy products • Beef

  23. 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.

  24. Infection: Shigellosis Illness:ShigellosisBacteria: Shigella spp. Most Common Symptoms Commonly Associated Food Most Common Symptoms • Food easily contaminated by hands • Food in contact with contaminated water (i.e., produce) • Bloody diarrhea • Abdominal pain and cramps • Fever (occasionally)

  25. 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

  26. Infection: Listeriosis Illness:ListeriosisBacteria: Listeria monocytogenes Most Common Symptoms Commonly Associated Food Most Common Symptoms • Raw meat • Unpasteurized milk and milk products • Ready-to-eat food including: • Deli meats • Hot dogs • Soft cheese • Pregnant women • Spontaneous abortion of the fetus • Newborns • Sepsis • Pneumonia • Meningitis

  27. 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

  28. Infection: Vibrio parahaemolyticus Gastroenteritis Illness:Vibrio parahaemolyticus GastroenteritisBacteria: 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

  29. Preventing Vibrio parahaemolyticus Gastroenteritis • Most Important Prevention Measures • Purchase oysters from approved, reputable suppliers • Cook oysters to the required minimum internal temperature

  30. Infection: Vibrio vulnificus Primary Septicemia Illness:Vibrio vulnificus Primary SepticemiaBacteria: Vibro vulnificus Commonly Associated Food Most Common Symptoms • Raw or partially cooked oysters (People with liver disease and diabetes) • Fever and chills • Nausea • Skin lesions • Diarrhea and vomiting possible

  31. Infection: Vibrio vulnificus Gastroenteritis Illness:Vibrio vulnificus GastroenteritisBacteria: Vibrio vulnificus Commonly Associated Food Most Common Symptoms • Raw or partially cooked oysters (Otherwise healthy people) • Diarrhea • Abdominal cramps

  32. 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

  33. Major Foodborne Illnesses Caused by Bacteria • Intoxications • Bacillus cereus Gastroenteritis • Staphylococcal Gastroenteritis • Botulism

  34. Intoxication: Bacillus cereus Gastroenteritis Illness:Bacillus cereus GastroenteritisBacteria: Bacillus cereus (Diarrheal Toxin) Most Common Symptoms Commonly Associated Food Most Common Symptoms • Watery diarrhea • Abdominal cramps and pain • Vomiting is absent • Cooked corn • Cooked potatoes • Cooked vegetables • Meat products

  35. Intoxication: Bacillus cereus Gastroenteritis Illness:Bacillus cereus GastroenteritisBacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Most Common Symptoms • Nausea • Vomiting • Cooked rice dishes including: • Fried rice • Rice pudding

  36. 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

  37. Intoxication: StaphylococcalGastroenteritis Illness:Staphylococcal GastroenteritisBacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Food Most Common Symptoms Commonly Associated Food • Nausea • Vomiting and retching • Abdominal cramps • Salads containing potentially hazardous food: • Egg, tuna, chicken, macaroni • Deli meats

  38. 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

  39. Intoxication: Botulism Illness:BotulismBacteria: Clostridium botulinum Commonly Associated Food Most Common Symptoms • Improperly canned food • ROP food • Temperature abused vegetables like: • Baked potatoes • Untreated garlic-and-oil mixtures Initially: • Nausea and Vomiting Later: • Weakness • Double vision • Difficulty speaking and swallowing

  40. Preventing Botulism • Most Important Prevention Measures: • Hold, cool, and reheat food properly • Inspect canned food for damage

  41. Major Foodborne Illnesses Caused by Bacteria • Toxin-Mediated Infections: • Clostridium perfringens Gastroenteritis • Hemorrhagic Colitis

  42. Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness:Clostridium perfringens GastroenteritisBacteria: Clostridium perfringens Commonly Associated Food Most Common Symptoms • Meat • Poultry • Meat and poultry dishes: • Stews • Gravies • Diarrhea • Severe abdominal pain • Fever and vomiting are absent

  43. 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

  44. Toxin-Mediated Infection:Hemorrhagic Colitis Illness:Hemorrhagic ColitisBacteria: Shiga toxin-producing Escherichia coli Most Common Symptoms Commonly Associated Food Most Common Symptoms • Ground beef (raw and undercooked) • Contaminated produce • Diarrhea (eventually becomes bloody) • Abdominal cramps • Severe cases can result in hemolytic uremic syndrome (HUS)

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. Major Foodborne Illnesses Caused by Viruses • Viral Foodborne Illnesses • Hepatitis A • Norovirus Gastroenteritis

More Related