The Microworld

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The Microworld

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. 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

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Microbial Contaminants

Microorganism

Small, living organism

Pathogen

Illness-causing microorganism

Toxin

Poison

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Microbial Contaminants

Microorganisms That Can Contaminate Food and Cause Foodborne Illness

Bacteria Viruses Parasites Fungi

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What Microorganisms Need to Grow: FAT TOM

FFood AAcidity T

T O M

Temperature

Time Oxygen Moisture

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Food

Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins

These are found in potentially hazardous food including:

Meat

Poultry

Dairy products

Eggs

FFood

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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

pH Scale

Neutral

Aci

dic

7.5–4.6ideal forbacterialgrowth

Alk

ali

ne

AAcidity

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Temperature

Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

Th

e T

emp

erat

ure

Dan

ger

Zo

ne

135°F(57°C)

41°F(5°C)

TTemperature

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Time

Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ=growth high enough to cause illness TTime

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Oxygen

Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent

OOxygen

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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

MMoisture

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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)

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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 155F (68C) or higher

Dry environment

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2

3

4

5

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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

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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

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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

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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

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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

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Major Foodborne Illnesses Caused by Bacteria

Infections

Campylobacteriosis

Salmonellosis

Shigellosis

Listeriosis

Vibrio parahaemolyticus Gastroenteritis

Vibrio vulnificus Primary Septicemia/Gastroenteritis

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Illness: Campylobacteriosis Bacteria:Campylobacter jejuni

Most Common Symptoms

Diarrhea

Abdominal Cramps

Fever

Headache

Poultry

Water contaminated with the bacteria

Diarrhea (may be bloody)

Abdominal cramps

Fever

Headache

Infection: Campylobacteriosis

Commonly Associated Food Most Common Symptoms

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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.

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Infection: Salmonellosis

Illness: Salmonellosis Bacteria:Salmonella spp.


Poultry and eggs

Dairy products

Beef

Diarrhea

Abdominal cramps

Vomiting

Fever

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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.

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Infection: Shigellosis

Illness: Shigellosis Bacteria:Shigella spp.

Most Common SymptomsCommonly 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)

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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

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Illness: Listeriosis Bacteria:Listeria monocytogenes

Infection: Listeriosis


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


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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

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Infection: Vibrio parahaemolyticus Gastroenteritis

Illness: Vibrio parahaemolyticus Gastroenteritis

Bacteria:Vibrio parahaemolyticus


Raw or partially cooked oysters

Diarrhea and abdominal cramps

Nausea and vomiting

Low grade fever and chills

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Preventing Vibrio parahaemolyticus Gastroenteritis

Most Important Prevention Measures

Purchase oysters from approved, reputable suppliers

Cook oysters to the required minimum internal temperature

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Infection: Vibrio vulnificus Primary Septicemia


Fever and chills Nausea Skin lesions Diarrhea and

vomiting possible


(People with liver disease and diabetes)

Illness: Vibrio vulnificus Primary Septicemia

Bacteria:Vibro vulnificus

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Illness: Vibrio vulnificusGastroenteritis

Bacteria:Vibrio vulnificus

Infection: Vibrio vulnificus Gastroenteritis


(Otherwise healthy people) Diarrhea Abdominal cramps


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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

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Intoxications

Bacillus cereus Gastroenteritis

Staphylococcal Gastroenteritis

Botulism

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Intoxication: Bacillus cereus Gastroenteritis

Illness: Bacillus cereus Gastroenteritis

Bacteria:Bacillus cereus

(Diarrheal Toxin)


Cooked corn

Cooked potatoes

Cooked vegetables

Meat products

Watery diarrhea

Abdominal cramps and pain

Vomiting is absent

Most Common SymptomsCommonly Associated Food

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Illness: Bacillus cereus Gastroenteritis

Bacteria:Bacillus cereus

(Emetic Toxin)

Intoxication: Bacillus cereus Gastroenteritis

Cooked rice dishes including:

Fried rice

Rice pudding

Nausea

Vomiting

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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

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Illness: Staphylococcal Gastroenteritis

Bacteria:Staphylococcus aureus

Intoxication: Staphylococcal Gastroenteritis


Salads containing potentially hazardous food:

Egg, tuna, chicken, macaroni

Deli meats

Nausea

Vomiting and retching

Abdominal cramps


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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

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Intoxication: Botulism

Illness: Botulism Bacteria:Clostridium botulinum


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

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Preventing Botulism

Most Important Prevention Measures:

Hold, cool, and reheat food properly

Inspect canned food for damage

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Toxin-Mediated Infections:

Clostridium perfringens Gastroenteritis

Hemorrhagic Colitis

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Illness: Clostridium perfringens Gastroenteritis

Bacteria:Clostridium perfringens

Meat Poultry Meat and poultry

dishes: Stews Gravies

Diarrhea Severe abdominal

pain Fever and vomiting

are absent

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis


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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

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Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing

Escherichia coli

Toxin-Mediated Infection: Hemorrhagic Colitis


Ground beef (raw and undercooked)

Contaminated produce

Diarrhea (eventually becomes bloody)

Abdominal cramps Severe cases can

result in hemolytic uremic syndrome (HUS)

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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

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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

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Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses

Hepatitis A

Norovirus Gastroenteritis

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Infection: Hepatitis A

Illness: Hepatitis A Virus: Hepatitis A


Ready-to-eat food including:

Deli meats

Produce

Salads

Raw and partially cooked shellfish

Initially: Fever (mild) General weakness Nausea Abdominal painLater: Jaundice

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Preventing Hepatitis A

To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or

hepatitis A Minimize bare-hand contact with ready-to-eat food

Other prevention measures: Purchase shellfish from approved, reputable

suppliers Inform high-risk populations to consult a physician

before regularly consuming raw or partially cooked shellfish

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Infection: Norovirus Gastroenteritis

Illness: Norovirus Gastroenteritis Virus: Norovirus


Ready-to-eat food Shellfish

contaminated by sewage

Vomiting Diarrhea Nausea Abdominal

cramps

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Preventing Norovirus Gastroenteritis

To prevent the transfer of the virus to food:

Exclude foodhandlers with diarrhea and vomiting

Exclude employees who have been diagnosed with Norovirus Gastroenteritis

Wash hands properly

Other prevention measures:

Purchase shellfish from approved, reputable suppliers

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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

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Major Foodborne Illnesses Caused by Parasites

Parasitic Foodborne Illnesses

Anisakiasis

Cyclosporiasis

Cryptosporidiosis

Giardiasis

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Illness: Anisakiasis Parasite: Anisakis simplex


Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon

Non-invasive Tingling in throat Coughing up wormsInvasive Stomach pain Nausea Vomiting Diarrhea

Infection: Anisakiasis

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Preventing Anisakiasis

Most Important Prevention Measures

Cook fish to required minimum internal temperatures

Purchase fish from approved, reputable suppliers

If fish will be served raw or undercooked:

Purchase sushi-grade fish

Ensure sushi-grade fish has been frozen properly by the supplier

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Infection: Cyclosporiasis

Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis


Produce irrigated or washed with water containing the parasite

Nausea (mild to severe)

Abdominal cramping

Mild fever Diarrhea alternating

with constipation

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Preventing Cyclosporiasis

It is critical to:

Purchase produce from approved, reputable suppliers

To prevent the transfer of the parasite to food:

Exclude foodhandlers with diarrhea

Wash hands properly to minimize the risk of cross-contamination

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Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum

Infection: Cryptosporidiosis


Untreated or improperly treated water

Contaminated produce

Watery diarrhea Stomach cramps Nausea Weight loss

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Preventing Cryptosporidiosis

It is critical to:

Purchase produce from approved, reputable suppliers

Use properly treated water




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Infection: Giardiasis

Illness: Giardiasis Parasite: Giardia duodenalis

Improperly treated water

Initially: FeverLater: Loose stools Abdominal

cramps Nausea


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Preventing Giardiasis

Most Important Prevention Measure

Use properly treated water




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Fungi

Fungi

Commonly cause food spoilage and sometimes illness

Molds Yeasts

Fungi

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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

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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

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Updated for 2010 Edition

The Microworld

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