Microbial Hazards

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Microbial Hazards
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Microbial Hazards

• Microorganisms are everywhere -- they can be
• Pathogens cause disease
• Spoilers cause the quality of food to
  deteriorate
• Beneficial used for food production and present
  in and on the body

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Types of Foodborne Illness

• Infection
• eating food contaminated with pathogens
• Intoxication
• eating food contaminated with the toxins
  (poisons) formed by bacteria
• eating food contaminated with other biological or
  chemical toxins (poisons)
• Toxin-mediated infection
• eating food contaminated with pathogens that grow
  in the body and form toxins (poisons)

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Three Microbial Hazards

• Three microorganisms cause most foodborne
  illness
• Bacteria
• Viruses
• Parasites
• Microorganisms are
• naturally present or
• get into the food through poor handling
  practices.

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Common Symptoms

• Common symptoms of foodborne illness are
• diarrhea
• vomiting
• fever
• sore throat with fever
• jaundice

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Bacteria Basics

• Invisible to the naked eye.
• Pathogenic bacteria only grow in potentially
  hazardous food, which are also called TCS food.
• Some produce spores.
• Some produce toxins.
• Not necessarily destroyed by freezing or cooking.
• Can cause infection, intoxication, or
  toxin-mediated infection.

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Conditions for Bacterial Growth

• Potentially hazardous food
• low acid (pH gt4.6)
• moist
• protein
• Time
• 4 hours or longer in the temperature danger
  zone
• Temperature
• between 41oF and 135oF

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Activity

• The Numbers Game

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Oxygen

• Some pathogenic bacteria require oxygen others
  do not.
• Clostridium botulinum grows in the absence of
  oxygen.
• Absence of oxygen may occur in
• Vacuum packaged food
• Center of thick cooked foods, such as stew
• Garlic in oil that is not commercially processed
• Foil wrapped potatoes
• Cooked rice

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Controlling Bacteria

• Good personal hygiene
• Only allow healthy workers to handle food.
• Have all workers wash their hands properly and
  frequently.
• Prevent cross-contamination
• Store foods properly.
• Only use cleaned and sanitized utensils and
  surfaces for food preparation.
• Time-temperature control
• Cook foods to proper temperatures.
• Hold foods at proper temperatures.

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Common Foodborne Bacteria

• Bacillus cereus
• Campylobacter
• Clostridium botulinum
• Clostridium perfringens
• E. coli
• Listeria monocytogenes

• Salmonella
• Shigella
• Staphylococcus aureus
• Vibrio
• Yersinia

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Virus Basics

• Do not grow in food use food as a vehicle to get
  from one person to another.
• Can contaminate any food.
• Cause most foodborne illnesses in the U.S.
• Invisible to the naked eye
• Cause foodborne infection not foodborne
  intoxication.

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Controlling Viruses

• Prevent getting viruses into food because they
  might not be destroyed by cooking.
• Prevent introduction by
• Only allowing healthy workers to handle food.
• Having all workers frequently and properly wash
  their hands.
• Buying all food from an approved and safe source.
  

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Common Foodborne Viruses

• Hepatitis A
• Norovirus

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Parasite Basics

• Most are not visible to the naked eye.
• Do not grow in food.
• Found naturally in many animals, such as
• pigs,
• cats,
• rodents, and
• fish.
• Cause foodborne infection and not foodborne
  intoxication.

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Controlling Parasites in Food

• Get food from an approved and safe source.
• Cook foods to proper temperatures.
• Properly freeze seafood to be served raw.
• Wash hands frequently and properly.
• Use safe water sources for food preparation and
  cleaning.

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Common Foodborne Parasites

• Anisakis simplex
• Cryptosporidium parvum
• Cyclospora cayetanensis
• Giardia duodenalis
• Toxoplasma gondii
• Trichinella spiralis

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Mold Basics

• Common cause of food spoilage.
• Some form toxins that can cause illness.
• Grow in a wide range of foods high acid, low
  moisture.
• Freezing does not destroy.
• Requires air to grow.

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Yeast Basics

• Cause food spoilage and not foodborne illness.
• Grow in a wide range of foods high acid, low
  moisture.
• Produce a smell, bubbling, or a taste of alcohol
  when food spoils.
• Easily destroyed by proper processing.

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Activity

• Who Am I?

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Who Am I?

• Beef that is served rare
• Whole raw chicken that has been on the countertop
  for six hours

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Who Am I?

• Food worker who touches here face before serving
  food in a cafeteria

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Who Am I?

• Uncooked pork
• Raw fish

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Who Am I?

• Grapes
• Bread that has been stored in a moist environment

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Who Am I?

• Commercially processed apple juice
• Jam