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Microbial Hazards. Microbial Hazards. Microorganisms are everywhere -- they can be: Pathogens – cause disease Spoilers – cause the quality of food to deteriorate Beneficial – used for food production and present in and on the body. Types of Foodborne Illness. Infection

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microbial hazards2
Microbial Hazards

Microorganisms are everywhere -- they can be:

  • Pathogens – cause disease
  • Spoilers – cause the quality of food to deteriorate
  • Beneficial – used for food production and present in and on the body

Microbial Hazards

types of foodborne illness
Types of Foodborne Illness

Infection

  • eating food contaminated with pathogens

Intoxication

  • eating food contaminated with the toxins (poisons) formed by bacteria
  • eating food contaminated with other biological or chemical toxins (poisons)

Toxin-mediated infection

  • eating food contaminated with pathogens that grow in the body and form toxins (poisons)

Microbial Hazards

three microbial hazards
Three Microbial Hazards

Three microorganisms cause most foodborne illness:

  • Bacteria
  • Viruses
  • Parasites

Microorganisms are:

  • naturally present or
  • get into the food through poor handling practices.

Microbial Hazards

common symptoms
Common Symptoms

Common symptoms of foodborne illness are:

  • diarrhea
  • vomiting
  • fever
  • sore throat with fever
  • jaundice

Microbial Hazards

bacteria basics
Bacteria Basics
  • Invisible to the naked eye.
  • Pathogenic bacteria only grow in potentially hazardous food, which are also called TCS food.
  • Some produce spores.
  • Some produce toxins.
  • Not necessarily destroyed by freezing or cooking.
  • Can cause infection, intoxication, or toxin-mediated infection.

Microbial Hazards

conditions for bacterial growth
Conditions for Bacterial Growth

Potentially hazardous food

  • low acid (pH >4.6)
  • moist
  • protein

Time

  • 4 hours or longer in the temperature danger zone

Temperature

  • between 41oF and 135oF

Microbial Hazards

activity

Activity

The Numbers Game

oxygen
Oxygen
  • Some pathogenic bacteria require oxygen; others do not.
  • Clostridium botulinum grows in the absence of oxygen.
  • Absence of oxygen may occur in:
    • Vacuum packaged food
    • Center of thick cooked foods, such as stew
    • Garlic in oil that is not commercially processed
    • Foil wrapped potatoes
    • Cooked rice

Microbial Hazards

controlling bacteria
Controlling Bacteria

Good personal hygiene

  • Only allow healthy workers to handle food.
  • Have all workers wash their hands properly and frequently.

Prevent cross-contamination

  • Store foods properly.
  • Only use cleaned and sanitized utensils and surfaces for food preparation.

Time-temperature control

  • Cook foods to proper temperatures.
  • Hold foods at proper temperatures.

Microbial Hazards

common foodborne bacteria
Bacillus cereus

Campylobacter

Clostridium botulinum

Clostridium perfringens

E. coli

Listeria monocytogenes

Salmonella

Shigella

Staphylococcus aureus

Vibrio

Yersinia

Common Foodborne Bacteria

Microbial Hazards

virus basics
Virus Basics
  • Do not grow in food; use food as a vehicle to get from one person to another.
  • Can contaminate any food.
  • Cause most foodborne illnesses in the U.S.
  • Invisible to the naked eye
  • Cause foodborne infection not foodborne intoxication.

Microbial Hazards

controlling viruses
Controlling Viruses
  • Prevent getting viruses into food because they might not be destroyed by cooking.
  • Prevent introduction by:
    • Only allowing healthy workers to handle food.
    • Having all workers frequently and properly wash their hands.
    • Buying all food from an approved and safe source.

Microbial Hazards

common foodborne viruses
Common Foodborne Viruses

Hepatitis A

Norovirus

Microbial Hazards

parasite basics
Parasite Basics
  • Most are not visible to the naked eye.
  • Do not grow in food.
  • Found naturally in many animals, such as:
    • pigs,
    • cats,
    • rodents, and
    • fish.
  • Cause foodborne infection and not foodborne intoxication.

Microbial Hazards

controlling parasites in food
Controlling Parasites in Food
  • Get food from an approved and safe source.
  • Cook foods to proper temperatures.
  • Properly freeze seafood to be served raw.
  • Wash hands frequently and properly.
  • Use safe water sources for food preparation and cleaning.

Microbial Hazards

common foodborne parasites
Common Foodborne Parasites
  • Anisakis simplex
  • Cryptosporidium parvum
  • Cyclospora cayetanensis
  • Giardia duodenalis
  • Toxoplasma gondii
  • Trichinella spiralis

Microbial Hazards

mold basics
Mold Basics
  • Common cause of food spoilage.
  • Some form toxins that can cause illness.
  • Grow in a wide range of foods – high acid, low moisture.
  • Freezing does not destroy.
  • Requires air to grow.

Microbial Hazards

yeast basics
Yeast Basics
  • Cause food spoilage and not foodborne illness.
  • Grow in a wide range of foods – high acid, low moisture.
  • Produce a smell, bubbling, or a taste of alcohol when food spoils.
  • Easily destroyed by proper processing.

Microbial Hazards

activity20

Activity

Who Am I?

who am i
Beef that is served rare

Whole raw chicken that has been on the countertop for six hours

Who Am I?

Microbial Hazards

who am i23
Who Am I?

Uncooked pork

Raw fish

Microbial Hazards

who am i24
Who Am I?

Grapes

Bread that has been stored in a moist environment

Microbial Hazards

who am i25
Who Am I?

Commercially processed apple juice

Jam

Microbial Hazards