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FOODBORNE ILLNESS

FOODBORNE ILLNESS

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FOODBORNE ILLNESS

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  1. FOODBORNE ILLNESS MRS. WARREN

  2. What is a foodborne Illness • Foodborne Illness • A disease transmitted to people by food. • Foodborne Illness Outbreak • Two or more people get the same illness after eating the same food. Costs the United States BILLIONS of dollars each year!!

  3. Raw meats in supermarkets are contaminated with harmful bacteria.Meats must always be properly cooked

  4. FOOD CONTAMINATION vsSPOILAGETo prevent foodborne illness it is important to recognize the hazards (something with the potential to cause harm) that make food unsafe

  5. FOOD CONTAMINATION • Food that has been exposed to any thing physical, chemical or biological (pathogens). • Pathogens are not detectable by sight, smell or taste. • Pathogens – Harmful, disease causing bacteria

  6. Damage to the edible quality of food Often detected by sight, smell or taste FOOD SPOILAGE

  7. CONTAMINATION • Physical • Chemical • Biological

  8. PHYSICAL CONTAMINATION • Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.

  9. Nails Hair Glass

  10. SAFETY CONTROLS • Do not use glass to scoop ice. Use only commercial food-grade plastic or metal scoops. • Do not chill any glasses or any food items in ice that will be used for foods. • Place and maintain protective shields on lights over food storage and preparation areas. • Clean can openers before and after each use. • Remove staples, clips and similar items from food containers.

  11. CHEMICAL CONTAMINATION • Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.

  12. SAFETY CONTROLS • Keep food covered. • Wash all fruits and vegetables. • Use only food-grade containers. Avoid lead, copper, and zinc • Follow label directions when storing and using chemicals. • Store chemicals in their original containers. • Store chemicals away from food and food surface contact areas.

  13. BIOLOGICAL CONTAMINATION • Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.

  14. MICRO-ORGANISMS-Small, living organisms • Bacteria • Spores • Viruses • Parasites • Fungi • Molds

  15. TYPES OF BACTERIA Aerobic • Needs Oxygen To Survive Anaerobic • Does Not Need Oxygen To Survive Faculative • Can Survive With or Without Oxygen

  16. BACTERIA Pathogenic: (infectious, disease causing) • They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes). Toxigenic: (poisonous) • Bacteria that produce toxins as they multiply, die and break down.

  17. HOW BACTERIA REPRODUCES When an individual organism increases in size via cell multiplication and remains intact, the process is called "vegetative growth".

  18. SPORES • Thick walled (“super-survival unit”) protective shell around a bacteria.

  19. VIRUSES • Viruses are the smallest and simplest life form known. • Unlike bacteria, viruses need a cell host to reproduce. They invade then take-over. • Like bacteria, some viruses may survive cooking or freezing. • Like bacteria, viruses can be transmitted to a human host by a human, food or food-contact surfaces.

  20. WHAT IS THE BEST DEFENSE AGAINST FOODBORNE VIRUSES? Good Personal Hygiene

  21. PARASITES • Micro-organisms that need a host to survive. • Trichinella Spirales Trichinosis – disease that causes painful abdominal and muscular cramps

  22. FUNGI • Micro-organisms that range from single-celled plants to mushrooms.

  23. MOLDS • Cells that are usually microscopic. • Mold colonies may be seen as fuzzy growth. • Mainly caused by food spoilage • May produce toxins • Illness, infections, allergic reactions

  24. Incubation period is the time elapsed between exposure to a pathogenic organism and when symptoms and signs are first apparent.

  25. FATTOM • Food • Acidity • Time • Temperature • Oxygen • Moisture

  26. FOOD • High-protein foods are likely to be already contaminated or may be easily contaminated later.

  27. ACIDITY • Acidity is measured from 0 (very acid) 14 (very alkaline) • PHF 4.6 – 7.0 • Acid retards bacterial growth

  28. TIME • Potentially hazardous foods should not be in the Danger Zone for more than 4 hours total.

  29. TEMPERATURE • DANGER ZONE 41o – 135o F • DANGER ZONE Bacteria grows most rapid

  30. OXYGEN Aerobic • Needs Oxygen To Survive Anaerobic • Does Not Need Oxygen To Survive Faculative • Can Survive With or Without Oxygen

  31. MOISTURE • PHF have a water activity of 0.97 – 0.99 • Water activity level of 0.85 is not considered potentially hazardous • Reduce water activity level Freezing Dehydrating Adding sugar or salt

  32. CROSS-CONTAMINATION • Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces. • SAFETY CONTROLS • Avoid working with raw and cooked foods • Thoroughly clean surfaces after each use • Proper hand-washing • Do not touch dirty and clean dishes at same time

  33. Raw Roast Beef Raw Chicken Salad Pies

  34. Raw Roast Beef Raw Chicken Pies Salad

  35. Raw Roast Beef Raw Chicken Pies Salad

  36. Raw Chicken Pies Salad Raw Roast Beef

  37. Pies Salad Raw Roast Beef Raw Chicken

  38. HAND WASHING • Use warm water to moisten hands • Apply soap • Rub hands and forearms briskly for at least 20 seconds. Scrub between fingers and clean nails • Rinse thoroughly under running water • Dry hands and arms using a single use paper towel or hot air dryer

  39. HAND WASH STATION Single Use Towels Soap Hot Cold Water Trash Receptacle

  40. THAWING • Refrigerator • Cooking • Microwave • Cold Running Water - > 70o

  41. Extra creditsee web page