Chapter 2
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Transcript of Chapter 2
Cooking for Crowds
Chapter 2
The Causes of Foodborne Illness
Cooking for Crowds
Foodborne Illness: Causes
Hazards: harmful substances that when found in food can cause foodborne illness
BiologicalChemical Physical
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Chemical Hazards
Chemical
Detergents
Sanitizers
Pesticides
Naturally occurring fish or plant toxins
Medications
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Physical Hazards
Physical
Pests
Glass
Plastic
Toothpick
Metal
False fingernailsJewelry
Hair
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Biological Hazards
Biological
Bacteria
Viruses
Parasites
Fungi
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Foodborne Pathogens
See Smell Taste
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Foodborne Pathogens
Addedduring
handling
andFound
on
raw
foods
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Bacteria
Type of Microorganism
Does It Grow in Food?
Destroyed by Proper Cooking? Example
Examples of Food Associations
PreventativeStrategies
Bacteria Yes Yes SalmonellaSalmonella and eggs
Cool foods properly Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Ensure proper storage and holding temperatures Separate raw and cooked food
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Viruses
Type ofMicroorganism
Does ItGrow inFood?
Destroyedby ProperCooking?
ExampleExamples of FoodAssociations
Preventative Strategies
Viruses No Yes Hepatitis AHepatitis A inshellfish
Cook foods to proper temperatures Clean and sanitize equipment and utensils Wash hands properly Separate raw and cooked foods Wash fruits and vegetables thoroughly Purchase shellfish from approved vendors
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Parasites
Type of Microorganism
Does It Grow in Food?
Destroyed by Proper Cooking?
ExampleExamples of Food Associations
PreventativeStrategies
Parasite No Yes (and properfreezing)
Trichinellaspiralis
Trichinella in pork
Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Separate raw and cooked food Wash fruits and vegetables thoroughly
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Fungi
Type of Microorganism
Does It Grow in Food?
Destroyed by Proper Cooking?
ExampleExamples of Food Associations
PreventativeStrategies
Fungi Yes Yes Rhizopusstolonifer
Bread spoilage
Cook foods to proper temperatures Clean and sanitize equipment & utensils Ensure proper storage & holding temperatures Prevent bruising of fruits
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Microorganisms & Illness
Depending on the type of foodborne illness, symptoms may occur within
½ hour to 50 days after ingesting the food
Infection
Intoxication
Toxin-mediated infection
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How Do Microorganisms Get Into Food?
Prior to Entering the Kitchen
Inside the Kitchen
During slaughter
Cross-contamination:• in the field• during distribution • during processing
• Natural part of the animal
Cross-contamination:• from one food to another• from dirty equipment• from dirty hands• from dirty clothes
Improper personal hygiene