2-1 The Microworld. 2-2 Types of Microorganisms Bacteria Viruses Parasites Fungi Similarities.
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Transcript of 2-1 The Microworld. 2-2 Types of Microorganisms Bacteria Viruses Parasites Fungi Similarities.
2-1
The Microworld
2-2
Types of Microorganisms
Similarities
2-3
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
2-4
Bacteria That Cause Foodborne Illness
Basic Characteristics: continued
Some survive freezing
Some change into a different form called spores to protect themselves
Some spoil food; others cause illness
Some produce toxins that cause illness
2-5
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
2-6
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
2-7
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
2-8
Basic Characteristics of Parasites
Parasites
Are living organisms that need a host to survive
Are small, often microscopic
Infect many animals and can be transmitted to humans
Are a hazard to food and water
2-9
Fungi
Fungi
Commonly cause food spoilage and sometimes illness
Molds Yeasts
Fungi
2-10
Basic Characteristics of Mold
Mold
Spoils food and sometimes causes illness
Grows well in acidic food with low water activity
Is not destroyed by freezing
Can produce toxins such as aflatoxins
2-11
Basic Characteristics of Yeast
Yeast
Can spoil food rapidly
May produce a smell or taste of alcohol as it spoils food
May appear as a pink discoloration or slime and may bubble
2-12
Answer in your notes:
Page 292 in Food for Today
Answer these questions in complete sentences:
1. What is the FSIS?
2. How do they keep the food supply safe?
3. What is the CDC?
4. How do they keep our food supply safe?