Chapter 2 The Microworld

1. Chapter 2The Microworld

2. Pathogens • Microorganism • Small, living organism • Pathogen • Harmful microorganism • Toxin • Poison 2-2

3. Types of Pathogens • Pathogens That Can Contaminate Food and Cause Foodborne Illness Viruses Parasites Bacteria Fungi 2-3

4. What Pathogens Need to Grow A T F Acidity Temperature Food T M O Moisture Time Oxygen 2-4

5. What Pathogens Need to Grow • Food • Pathogens require an energy source to grow, such as carbohydrates or proteins F Food 2-5

6. What Pathogens Need to Grow • Acidity • Pathogens grow best in foodthat contains little or no acid A Acidity 2-6

7. What Pathogens Need to Grow • 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 2-7

8. What Pathogens Need to Grow • Time • Pathogens need time to grow • 4 hours or more in TDZ = growth high enough to make someone sick T Time 2-8

9. What Pathogens Need to Grow • Oxygen • Some pathogens need oxygen to grow, while others grow when oxygen isn’t there O Oxygen 2-9

10. What Pathogens Need to Grow • Moisture • Pathogens need moisture in food to grow M Moisture 2-10

11. Food Most Likely to Become Unsafe • Food That Favors the Growth of Pathogens Milk and dairy products Meat: beef, pork, and lamb Fish Baked potatoes Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and crustaceans 2-11

12. Food Most Likely to Become Unsafe • Food That Favors the Growth of Pathogens continued Heat-treated plant food, such as cooked rice, beans, and vegetables Sprouts and sprout seeds Tofu or other soy-protein food Sliced melons and cut tomatoes Untreatedgarlic-and-oil mixtures 2-12

13. 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 2-13

14. 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 2-14

15. 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 2-15

16. Major Foodborne Illnesses Caused by Viruses • Viral Foodborne Illnesses • Hepatitis A • Norovirus gastroenteritis 2-16

17. Hepatitis A Illness:Hepatitis A Virus: Hepatitis A 2-17

18. 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 2-18

19. Norovirus Gastroenteritis Illness:Norovirus gastroenteritis Bacteria: Norovirus 2-19

20. 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 2-20

21. 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 2-21

22. Major Foodborne Illnesses Caused by Bacteria • Illnesses • Bacilluscereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism • Salmonellosis • Shigellosis • Staphylococcal gastroenteritis • Vibrio vulnificus primary septicemia/gastroenteritis 2-22

23. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Controlling Time and Temperature • Bacilluscereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism 2-23

24. Bacillus cereus Gastroenteritis Illness:Bacillus cereus gastroenteritis Bacteria: Bacillus cereus (Diarrheal Illness) 2-24

25. Bacillus cereus Gastroenteritis Illness:Bacillus cereus gastroenteritis Bacteria: Bacillus cereus (Vomiting Illness) 2-25

26. 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 2-26

27. Listeriosis Illness:Listeriosis Bacteria: Listeria monocytogenes 2-27

28. 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 2-28

29. Hemorrhagic Colitis Illness:Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli, includingO157:H7, O26:H11, O111:H8, and O158:NM 2-29

30. 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 2-30

31. Clostridium perfringens Gastroenteritis • Illness:Clostridium perfringens gastroenteritis • Bacteria: Clostridium perfringens 2-31

32. Preventing Clostridium perfringens Gastroenteritis • Most Important Prevention Measure • Control time and temperature • Other Prevention Measures • Cool and reheat food correctly • Hold food at the right temperatures 2-32

33. Botulism Illness:Botulism Bacteria: Clostridium botulinum 2-33

34. Preventing Botulism • Most Important Prevention Measure • Control time and temperature • Other Prevention Measures • Hold, cool, and reheat food correctly • Inspect canned food for damage 2-34

35. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Preventing Cross-Contamination • Salmonellosis 2-35

36. Salmonellosis Illness:Salmonellosis Bacteria:Salmonella spp. 2-36

37. 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 2-37

38. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Practicing Personal Hygiene • Shigellosis • Staphylococcal gastroenteritis 2-38

39. Shigellosis Illness: Shigellosis Bacteria: Shigella spp. 2-39

40. 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 2-40

41. Staphylococcal Gastroenteritis Illness:Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus 2-41

42. 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 2-42

43. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Purchasing from Approved, Reputable Suppliers • Vibrio gastroenteritis • Vibrio vulnificus primary septicemia 2-43

44. Vibrio vulnificus Primary Septicemia Illness:Vibrio vulnificus primary septicimia Bacteria: Vibrio vulnificus 2-44

45. Vibrio parahaemolyticus Gastroenteritis Illness:Vibrioparahaemolyticus gastroenteritis Bacteria: Vibrio parahaemolyticus 2-45

46. Preventing Illnesses from Vibrio vunificus/parahaemolyticus • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Cook oysters to minimum internal temperatures 2-46

47. 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 2-47

48. Major Foodborne Illnesses Caused by Parasites • Foodborne Illnesses from Parasites • Anisakiasis • Cryptosporidiosis • Giardiasis 2-48

49. Anisakiasis Illness:Anisakiasis Parasite: Anisakis simplex 2-49

50. 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 2-50