Chapter 2 The Microworld
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Transcript of Chapter 2 The Microworld
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Chapter 2The Microworld
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Pathogens
Microorganism Small, living organism
Pathogen Harmful microorganism
Toxin Poison
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Types of Pathogens
Pathogens That Can Contaminate Food and Cause Foodborne Illness
Viruses Bacteria Parasites Fungi
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What Pathogens Need to Grow
FFood
AAcidity
T
T O MTime Oxygen Moisture
Temperature
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Food Pathogens require an energy
source to grow, such as carbohydrates or proteins
FFood
What Pathogens Need to Grow
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Acidity Pathogens grow best in food
that contains little or no acid
AAcidity
What Pathogens Need to Grow
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Temperature Pathogens grow well at
temperaturesbetween 41˚F and 135˚F (5˚C and 57˚C)
This range is known as thetemperature danger zone (TDZ) T
Temperature
What Pathogens Need to Grow
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Time Pathogens need time to grow
4 hours or more in TDZ = growth high enough to make someone sick
TTime
What Pathogens Need to Grow
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Oxygen Some pathogens need oxygen
to grow, while others grow when oxygen isn’t there
OOxygen
What Pathogens Need to Grow
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Moisture Pathogens need moisture
in food to grow
MMoisture
What Pathogens Need to Grow
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Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens
Milk and dairyproducts
Meat: beef, pork,and lamb
Fish
Eggs (except thosetreated to eliminateSalmonella spp.)
Poultry Shellfish andcrustaceans
Baked potatoes
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Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens continued
Tofu or othersoy-protein food
Untreated garlic-and-oilmixtures
Sprouts andsprout seeds
Sliced melons and cut tomatoes
Heat-treated plant food, such as cooked
rice, beans, and vegetables
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Controlling the Growth of Pathogens
The Conditions You Can Control Temperature
Keep TCS food out of the temperature danger zone
Time
Limit how long TCS food spends in the temperature danger zone
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Other Food Requiring Care
Examples of Ready-to-Eat Food Washed fruit and vegetables
(whole and cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
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General Information about Viruses
Viruses can: Survive cooler and freezer
temperatures
Contaminate food and water
Grow in the intestines, but not in food
Be transmitted from:
• Person to person
• People to food
• People to food-contact surfaces
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Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses Hepatitis A
Norovirus gastroenteritis
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Hepatitis A
Illness: Hepatitis A
Virus: Hepatitis A
Commonly Linked Food Most Common Symptoms
Ready-to-eat food Fever (mild)
Shellfish from contaminated water General weakness
Nausea
Abdominal pain
Jaundice (appears later)
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Preventing Hepatitis A
Most Important Prevention Measure Practice personal hygiene
Other Prevention Measures Keep employees with jaundice out of the operation
Keep employees diagnosed with hepatitis A out of the operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers
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Norovirus Gastroenteritis
Commonly Linked Food Most Common Symptoms
Ready-to-eat food Vomiting
Shellfish from contaminated water Diarrhea
Nausea
Abdominal cramps
Illness: Norovirus gastroenteritis
Bacteria: Norovirus
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Preventing Norovirus Gastroenteritis
Most Important Prevention Measure Practice personal hygiene
Other Prevention Measures Keep employees with diarrhea and vomiting out of the
operation
Keep employees diagnosed with Norovirus out of the operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers
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Characteristics of Bacteria That Cause Foodborne Illness
Basic Characteristics Most are controlled by
keeping food out of the temperature danger zone
Will grow rapidly if FAT TOM conditions are right
Some can change into spores to keep from dying when they don’t have enough food
Some make toxins in food as they grow and die
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Illnesses Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism
Salmonellosis
Shigellosis
Staphylococcal gastroenteritis
Vibrio vulnificus primary septicemia/gastroenteritis
Major Foodborne Illnesses Caused by Bacteria
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Controlling Time and Temperature Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism
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Bacillus cereus Gastroenteritis
Commonly Linked Food Most Common Symptoms
Cooked vegetables Watery diarrhea
Meat products No vomiting
Milk
Illness: Bacillus cereus gastroenteritis
Bacteria: Bacillus cereus
(Diarrheal Illness)
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Bacillus cereus Gastroenteritis
Commonly Linked Food Most Common Symptoms
Cooked rice dishes including:
Fried rice
Rice pudding
Nausea
Vomiting
Illness: Bacillus cereus gastroenteritis
Bacteria: Bacillus cereus
(Vomiting Illness)
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Preventing Bacillus cereus Gastroenteritis
Most Important Prevention Measure Control time and temperature
Other Prevention Measures Cook food to minimum internal temperatures
Hold food at the right temperatures
Cool food correctly
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Listeriosis
Commonly Linked Food Most Common Symptoms
Raw meatPregnant women:
Miscarriage
Ready-to-eat food such as:
Deli meat
Hot dogs
Soft cheese
Newborns:
Sepsis
Pneumonia
Meningitis
Unpasteurized dairy products
Illness: Listeriosis
Bacteria: Listeria monocytogenes
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Preventing Listeriosis
Most Important Prevention Measure Control time and temperature
Other Prevention Measures Throw out any product that has passed its use-by or
expiration date
Cook raw meat to minimum internal temperatures
Prevent cross-contamination between raw or undercooked food and ready-to-eat food
Avoid using unpasteurized dairy products
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Hemorrhagic Colitis
Commonly Linked Food Most Common Symptoms
Ground beef (raw and undercooked) Diarrhea (becomes bloody)
Contaminated produce Abdominal cramps
Kidney failure (in severe cases)
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7, O26:H11, O111:H8, and O158:NM
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Preventing Hemorrhagic Colitis
Most Important Prevention Measure Control time and temperature
Other Prevention Measures Cook food, especially ground beef, to minimum internal
temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and
ready-to-eat food Keep employees with diarrhea out of the operation Keep employees diagnosed with hemorrhagic colitis out
of the operation
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Clostridium perfringens Gastroenteritis
Commonly Linked Food Most Common Symptoms
Meat Diarrhea
Poultry Severe abdominal pain
Meat and poultry dishes: Stews and gravies
Illness: Clostridium perfringens gastroenteritis
Bacteria: Clostridium perfringens
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Most Important Prevention Measure Control time and temperature
Other Prevention Measures Cool and reheat food correctly
Hold food at the right temperatures
Preventing Clostridium perfringens Gastroenteritis
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Botulism
Commonly Linked Food Most Common Symptoms
Incorrectly canned foodInitially:
Nausea and vomitingReduced oxygen packaged (ROP) food
Temperature-abused food (baked potatoes)
Untreated garlic-and-oil mixtures
Later:
Weakness
Double vision
Difficulty speaking and swallowing
Illness: Botulism
Bacteria: Clostridium botulinum
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Most Important Prevention Measure Control time and temperature
Other Prevention Measures Hold, cool, and reheat food correctly
Inspect canned food for damage
Preventing Botulism
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing Cross-Contamination Salmonellosis
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Salmonellosis
Commonly Linked Food Most Common Symptoms
Poultry and eggs Diarrhea
Dairy products Abdominal cramps
Produce Vomiting
Fever
Illness: Salmonellosis
Bacteria: Salmonella spp.
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Preventing Salmonellosis
Most Important Prevention Measure Prevent cross-contamination
Other Prevention Measures Cook poultry and eggs to minimum internal
temperatures
Prevent cross-contamination between poultry and ready-to-eat food
Keep foodhandlers who have been diagnosed with salmonellosis out of the operation
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing Personal Hygiene Shigellosis
Staphylococcal gastroenteritis
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Shigellosis
Commonly Linked Food Most Common Symptoms
Food easily contaminated by hands, including:
Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
Bloody diarrhea
Food in contact with contaminated water, such as produce Abdominal pain and cramps
Fever (occasionally)
Illness: Shigellosis
Bacteria: Shigella spp.
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Preventing Shigellosis
Most Important Prevention Measure Practice personal hygiene
Other Prevention Measures Keep foodhandlers with diarrhea
out of the operation
Keep foodhandlers diagnosed with shigellosis out of the operation
Wash hands
Control flies inside and outside the operation
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Staphylococcal Gastroenteritis
Commonly Linked Food Most Common Symptoms
Food requiring handling during preparation, including:
Salads containing TCS food (egg, tuna, chicken, macaroni)
Nausea
Deli meat Vomiting and retching
Abdominal cramps
Illness: Staphylococcal gastroenteritis
Bacteria: Staphylococcus aureus
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Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure Practice personal hygiene
Other Prevention Measures Wash hands, particularly after
touching the hair, face, or body
Cover wounds on hands and arms
Hold, cool, and reheat food correctly
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Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Purchasing from Approved, Reputable Suppliers Vibrio gastroenteritis
Vibrio vulnificus primary septicemia
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Vibrio vulnificus Primary Septicemia
Commonly Linked Food Most Common Symptoms
Oysters from contaminated water Low-grade fever and chills
Nausea
Diarrhea
Vomiting
Illness: Vibrio vulnificus primary septicimia
Bacteria: Vibrio vulnificus
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Vibrio parahaemolyticus Gastroenteritis
Commonly Linked Food Most Common Symptoms
Oysters from contaminated water Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
Illness: Vibrio parahaemolyticus gastroenteritis
Bacteria: Vibrio parahaemolyticus
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Most Important Prevention Measure Purchase from approved, reputable
suppliers
Other Prevention Measures Cook oysters to minimum internal
temperatures
Preventing Illnesses from Vibrio vunificus/parahaemolyticus
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Characteristics of Parasites
Parasites Cannot survive in food
Need to be in the meat of another animal to survive (cows, chickens, pigs, fish)
Can be found in the feces of animals and people
Can contaminate food and water, particularly water used to irrigate produce
Will cause illness if eaten
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Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites Anisakiasis
Cryptosporidiosis
Giardiasis
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Anisakiasis
Commonly Linked Food Most Common Symptoms
Raw and undercooked fish, including:
Tingling in throat Herring Cod
Halibut Mackerel
Pacific salmonCoughing up worms
Illness: Anisakiasis
Parasite: Anisakis simplex
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Preventing Anisakiasis
Most Important Prevention Measure Purchase from approved, reputable suppliers
Other Prevention Measures Cook fish to minimum internal temperatures
If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements
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Cryptosporidiosis
Commonly Linked Food Most Common Symptoms
Contaminated water Watery diarrhea
Produce Abdominal cramps
Nausea
Weight loss
Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
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Preventing Cryptosporidiosis
Most Important Prevention Measure Purchase from approved, reputable suppliers
Other Prevention Measures Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands
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Giardiasis
Commonly Linked Food Most Common Symptoms
Improperly treated water Initially
Produce Fever
Later
Diarrhea Abdominal cramps
Nausea
Illness: Giardiasis
Parasite: Giardia duodenalis (G. lamblia or G. Intestinalis)
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Preventing Giardiasis
Most Important Prevention Measure Purchase from approved, reputable suppliers
Other Prevention Measures Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands
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Fungi
Fungi Commonly cause food spoilage
and sometimes illness
Molds Yeasts
Fungi
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Basic Characteristics of Mold
Molds Spoil food and sometimes cause
illness
Grow well in acidic food with little moisture
Are not destroyed by cooler or freezer temperatures
Can produce toxins such as aflatoxins
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Basic Characteristics of Yeast
Yeast Can spoil food quickly
May produce a smell or taste of alcohol as it spoils food
May look like a white or pink discoloration or slime and may bubble
Grow well in acidic food with little moisture
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Biological Toxins
These toxins may: Be produced by pathogens
Come from a plant or animal
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Major Foodborne Illnesses Caused by Seafood Toxins
Seafood Toxin Illnesses Scombroid poisoning
Ciguatera fish poisoning
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Scombroid Poisoning
Illness: Scombroid poisoning Toxin: Histamine
Commonly Linked Food Most Common Symptoms
Tuna Initially
BonitoBurning/tingling in mouth or throat
Mackerel Reddening of the face and neck
Mahi mahi Sweating Headache
Possibly later
Diarrhea Vomiting
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Preventing Scombroid Poisoning
Most Important Prevention Measure Purchase from approved, reputable suppliers
Other Prevention Measures Prevent time-temperature abuse during storage and
preparation
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Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Commonly Linked Food Most Common Symptoms
Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:
Reversal of hot and cold sensations
Barracuda Grouper Tingling in fingers, lips, or toes
Jacks Snapper Joint and muscle pain
Nausea
Vomiting
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Preventing Ciguatera Fish Poisoning
Most Important Prevention Measure Purchase predatory tropical reef
fish from approved, reputable suppliers
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Major Foodborne Illnesses Caused by Shellfish Toxins
Shellfish Toxin Illnesses Paralytic shellfish poisoning
(PSP)
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)
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Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin
Commonly Linked Food Most Common Symptoms
Shellfish found in colder waters such as those of the Pacific and New England coasts:
Numbness
Clams Mussels Tingling in mouth, face, arms, and legs
Oysters Scallops Dizziness
Nausea
Vomiting
Diarrhea
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Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers
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Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin
Commonly Linked Food Most Common Symptoms
Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:
Tingling and numbness of the lips, tongue, and throat
Clams Dizziness
Mussels Reversal of hot and cold sensations
Oysters Vomiting
Diarrhea
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Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers
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Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid
Commonly Linked Food Most Common Symptoms
Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:
Initially Vomiting Diarrhea Abdominal pain
Clams
Mussels
Oysters
Scallops
Possibly later Confusion Memory loss Disorientation Seizure Coma
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Preventing Amnesic Shellfish Poisoning (ASP)
Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers
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Mushroom Toxins
Foodborne illnesses linked with mushrooms:
Are caused by eating toxic wild mushrooms
Occur when toxic mushrooms are mistaken for edible ones
Can be prevented by purchasing from approved, reputable suppliers
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Plant Toxins
Foodborne illnesses linked with plant toxins Usually happen when plants are purchased
from unapproved suppliers
Can happen when certain plants aren’t cooked correctly (i.e., undercooked kidney beans)
Can be prevented by purchasing plants from approved, reputable suppliers
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