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CHAPTER 2. UNDERSTANDING The microworld. 2-3. Microorganism Small, living organism (4 Types-bacteria, viruses, parasites & fungi)

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  1. CHAPTER 2 UNDERSTANDING The microworld 2-3

  2. Microorganism Small, living organism(4 Types-bacteria, viruses, parasites & fungi) Pathogen Illness-causing microorganismToxin PoisonTemperature Danger Zone The temperature range between 41°F and 135°F (5°C to 57°C), within which most foodborne microorganisms rapidly grow. 2-2

  3. Microorganisms (Pathogens) That Can ContaminateFood and Cause Foodborne Illness Viruses Parasites Bacteria Fungi 2-3

  4. Microorganisms Can Be Divided Into 2 Groups • Spoilage microorganisms • Pathogens 2-4

  5. F A T T O M The acronym FAT TOM refers to 6 conditions that support growth of foodborne micoorganisms: Food, Acidity, Temperature, Time, Oxygen, Moisture Exception: Viruses. 2-5

  6. What Pathogens need to Grow 2-6

  7. What Pathogens need to Grow Food Pathogens (Microorganisms) require nutrients found in potentially hazardous food to grow Proteins Carbohydrates 2-7

  8. What Pathogens need to Grow Acidity Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5) 2-8

  9. What Pathogens need to Grow Temperature Most Pathogens (microorganisms) grow well at Temperatures between 41˚F and 135˚F (5˚C and 57˚C) This range is known as the temperature danger zone (TDZ) 2-9

  10. What Pathogens need to Grow Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness 2-10

  11. What Pathogens need to Grow Oxygen Some pathogens require oxygen to grow, while others grow when oxygen is absent 2-11

  12. What Pathogens need to Grow Oxygen Some pathogens require oxygen to grow, while others grow when oxygen is absent • Examples of food that may have bacteria that can grow without Oxygen are: • Cooked rice. • Untreated garlic-oil mixtures. • Baked potatoe. 2-12

  13. What Pathogens need to Grow Moisture • Pathogens need moisture in food to grow • Most microorganisms grow well in moist food • Moisture is calculated using a measurement called water activity (aw) • Potentially hazardous food typically has an awof .85 or higher (Measured on a scale of 0.0 to 1.0) Water has an aw of 1.0. 2-13

  14. What Pathogens need to Grow FAT TOM is the key to controlling Pathogens (microorganisms). 2-14

  15. Microorganisms Alternate methods to keep microorganisms from growing. • Add acid. • Decrease the water activity by adding sugar, salt, alcohol or acid. • Vacuum package to remove oxygen. 2-15

  16. 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 2-16

  17. 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, cut tomatoes, and cut leafy greens Untreatedgarlic-and-oil mixtures 2-17

  18. Microorganisms Alternate methods to keep microorganisms from growing. • Add acid. • Decrease the water activity by adding sugar, salt, alcohol or acid. • Vacuum package to remove oxygen. These methods may not be practical for individual establishments ------ BUT ------ Time – Temperature Control is effective at any place. Time: No more than 4 hours spent in the TDZ. Temperature: [ < 410 F. and > 1350 F.] 2-18

  19. 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 2-19

  20. Which conditions typically support the growth of microorganisms? ___1. Food high in fat content ___2. Protein food source ___3. pH of 9.0 ___4. Temperature of 155F (68C) or higher ___5. Dry environment 2-20

  21. Which conditions typically support the growth of microorganisms? ___1. Food high in fat content _x_2. Protein food source ___3. pH of 9.0 ___4. Temperature of 155F (68C) or higher ___5. Dry environment 2-21

  22. CLASSIFYING FOODBORNE ILLNESSES Infections Intoxications Toxin-mediated Infections These are the classifications of Foodborne Illnesses. Each occurs in a different way. 2-22

  23. CLASSIFYING FOODBORNE ILLNESSES Foodborne Infections The food eaten contains pathogens. The pathogens grow in the intestines illness is caused. The symptoms of foodborne infection do not appear immediately. 2-23

  24. CLASSIFYING FOODBORNE ILLNESSES Foodborne Intoxications The food eaten contains toxins. The toxin may have been made by a pathogen -OR- It may be the result of chemical contamination -OR- the toxin may be a natural part of the plant or animal. The symptoms of foodborne intoxications appear quickly—usually in a few hours. 2-24

  25. CLASSIFYING FOODBORNE ILLNESSES Foodborne Toxin-Mediated Infections The food eaten contains pathogens. The pathogens produce illness-causing toxins in the intestines. 2-25

  26. Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies Classified as infections 2-26

  27. Caused by Viruses Hepatitis A Norovirus Gastroenteritis 2-27

  28. Illness:Hepatitis A Virus: Hepatovirus or hepatitis A virus 2-28

  29. Illness:Hepatitis A continuedVirus: Hepatovirus or hepatitis A virus 2-29

  30. Viral Illnesses Illness: Hepatits AVirus: Hepatits A • Commonly Associated Food: • Ready-to-eat (Deli meats, Produce, Salad) • Raw & partially cooked shellfish • Most Important Prevention Measures: • To prevent the transfer of virus: • Wash hands properly • Exclude employees with jaundice and/or hepatitis A diagnosis. • Other Preventative Measures: • Reputable suppliers of shellfish • Most Common Symptoms: • Fever (mild) • General weakness • Nausea & Abd pain • Later-> Jaundice 2-30

  31. Illness:Norovirus Gastroenteritis Virus: Norovirus 2-31

  32. Illness:Norovirus Gastroenteritis continuedVirus: Norovirus 2-32

  33. Viral Illnesses Illness: Noravirus Gastroenteritis Virus: Norovifus • Commonly Associated Food: • Ready-to-eat • Shellfish contaminated by sewage • Most Important Prevention Measures: • To prevent the transfer of virus: • Wash hands properly • Exclude employees with diarrhea or vomiting and/or Noravirus diagnosis. • Other Preventative Measures: • Reputable suppliers of shellfish • Most Common Symptoms: • Vomiting • Diarrhea • Nausea • Abdominal cramps 2-33

  34. Basic Characteristics Living, single-celled Can be carried by food, water, soil, animals, humans, or insects Can reproduce rapidly under favorable conditions 2-34

  35. Basic Characteristicscontinued Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness 2-35

  36. Spores A form some bacteria can change into Allows the bacteria to protect themselves when nutrients are not available. Commonly found in soil Spores can resist heat Can revert back to a form capable of growth 2-36

  37. Caused by Bacteria Bacterial illnesses have been grouped by the way they are classified: infection, intoxication or toxin-mediated infection. Infections: Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia / Gastroenteritis Intoxications: Bacillus cereus Gastroenteritis StaphylococcalGastroenteritis Botulism Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic colitis 2-37

  38. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Controlling Time and Temperature • Bacilluscereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism 2-38

  39. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Preventing Cross-Contamination • Salmonellosis 2-39

  40. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Practicing Personal Hygiene • Shigellosis • Staphylococcal gastroenteritis 2-40

  41. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Purchasing from Approved, Reputable Suppliers • Vibrio gastroenteritis • Vibrio vulnificus primary septicemia 2-41

  42. Major Bacteria That Cause Foodborne Illness • The FDA has identified three types of bacteria that cause severe illness and are highly contagious: • Salmonella Typhi • Shigella spp. • Enterohemorrhagic and shiga toxin-producing Escherichia coli 2-5

  43. Major Bacteria That Cause Foodborne Illness Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee) Source: People 2-6

  44. Illness: Bacillus cereus GastroenteritisBacteria: Bacillus cereus. • Commonly Associated Food: • Diarrheal Toxin: • Cooked corn Cooked potatoes • Cooked vegetables Meat products • Emetic Toxin: • Cooked Rice (Including Fried Rice or Rice Pudding) • Most Common Symptoms: • Diarrheal Toxin: • Watery Diarrhea • Abdominal Cramps & pain • Emetic Toxin: • Nausea & Vomiting • Most Important Prevention Measures: • To reduce the bacteria in food: • Cook food to required minimum temperature. • To prevent growth of bacteria in food: • Hold food at the proper temperature • Cool food properly 2-42

  45. Illness: Listeriosis Bacteria: Listeria monocytogenes 2-43

  46. Illness: Listeriosis continuedBacteria: Listeria monocytogenes 2-44

  47. Illness: ListerlosisBacteria: Listeria monocytogenes spp. • Commonly Associated Food: • Raw meat • Unpasteurized milk & milk products • Ready to eat food (deli meats, hot dogs, soft cheese) • Most Common Symptoms: • Pregnant women- spontaneous abortion • Newborns- sepsis, pneumonia, meningitis • Most Important Prevention Measures: • Discard by use-by or expiration date • To reduce the bacteria in food: Cook to required minimum internal temperature. • To prevent the transfer of bacteria to food — prevent cross-contamination. 2-45

  48. Major Bacteria That Cause Foodborne Illness Bacteria: Enterohemorrhagic and shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI) Source: Intestines of cattle; infected people 2-8

  49. Illness:Hemorrhagic colitisBacteria: Shiga toxin-producing Escherichia coli, includingO157:H7 and O157:NM 2-46

  50. Illness:Hemorrhagic colitis continuedBacteria: Shiga toxin-producing Escherichia coli, includingO157:H7 and O157:NM 2-47

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