Chapter 2 The Microworld

1. Chapter 2The Microworld

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

3. Hepatitis A Illness:Hepatitis A Virus: Hepatitis A 2-3

4. 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 2-4

5. Norovirus Gastroenteritis Illness:Norovirus gastroenteritis Bacteria: Norovirus 2-5

6. 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 2-6

7. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Controlling Time and Temperature • Bacillus cereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism 2-7

8. Listeriosis Illness:Listeriosis Bacteria: Listeria monocytogenes 2-8

9. 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 2-9

10. Hemorrhagic Colitis Illness:Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli including:O157:H7, O26:H11, O111:H8, and O158:NM 2-10

11. 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 2-11

12. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Preventing Cross-Contamination • Salmonellosis 2-12

13. Salmonellosis Illness:Salmonellosis Bacteria:Salmonella spp. 2-13

14. 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 2-14

15. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Practicing Personal Hygiene • Shigellosis • Staphylococcal gastroenteritis 2-15

16. Shigellosis Illness: Shigellosis Bacteria: Shigella spp. 2-16

17. 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 2-17

18. Staphylococcal Gastroenteritis Illness:Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus 2-18

19. 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 or arms • Hold, cool, and reheat food correctly 2-19

20. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Purchasing from Approved, Reputable Suppliers • Vibrio gastroenteritis • Vibrio vulnificus primary septicemia 2-20

21. Vibrio vulnificus primary septicemia/gastroenteritis Illness:Vibrio vulnificus primary septicimiaVibrio gastroenteritis Bacteria: Vibrio vulnificus; Vibrio parahaemolyticus 2-21

22. Preventing Illnesses from Vibrio vunificus/parahaemolyticus • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Cook oysters to minimum internal temperatures 2-22

23. Major Foodborne Illnesses Caused by Parasites • Foodborne Illnesses from Parasites • Anisakiasis • Cryptosporidiosis • Giardiasis 2-23

24. Anisakiasis Illness:Anisakiasis Parasite: Anisakis simplex 2-24

25. 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 2-25

26. Cryptosporidiosis Illness:Cryptosporidiosis Parasite: Cryptosporidiumparvum 2-26

27. 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 2-27

28. Giardiasis • Illness:Giardiasis • Parasite: Giardia duodenalis (G.lamblia or G. Intestinalsis) 2-28

29. 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 2-29

30. Major Foodborne Illnesses from Fish Toxins • Fish Toxin Illnesses • Scombroid poisoning • Ciguatera fish poisoning 2-30

31. Scombroid Poisoning Illness:Scombroid poisoningToxin: Histamine 2-31

32. Preventing Scombroid Poisoning • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Prevent time-temperature abuse during storage and preparation 2-32

33. Ciguatera Fish Poisoning Illness:Ciguatera fish poisoningToxin: Ciguatoxin 2-33

34. Preventing Ciguatera Fish Poisoning • Most Important Prevention Measure • Purchase predatory tropical reef fish from approved, reputable suppliers 2-34

35. Major Foodborne Illnesses from Shellfish Toxins • Shellfish Toxin Illnesses • Paralytic shellfish poisoning (PSP) • Neurotoxic shellfish poisoning (NSP) • Amnesic shellfish poisoning (ASP) 2-35

36. Paralytic Shellfish Poisoning (PSP) Illness:Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin 2-36

37. Preventing Paralytic Shellfish Poisoning (PSP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers 2-37

38. Neurotoxic Shellfish Poisoning (NSP) Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin 2-38

39. Preventing Neurotoxic Shellfish Poisoning (NSP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers 2-39

40. Amnesic Shellfish Poisoning (ASP) Illness:Amnesic shellfish poisoning (ASP) Toxin: Domoic acid 2-40

41. Preventing Amnesic Shellfish Poisoning (ASP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers 2-41