FOODBORNE ILLNESS AND FOOD SAFETY HAZARDS

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Chapter 2

• FOODBORNE ILLNESS AND FOOD SAFETY HAZARDS

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Whats Your Knowledge?(T or F)

• Foodborne illnesses are mostly caused by physical
  hazards, such as fingernails, glass, etc. getting
  into food.
• Young children are more susceptible to foodborne
  illnesses than adults.
• Improperly cooled foods can lead to foodborne
  illnesses.

3
Whats Your Knowledge?(T or F)

• Time and temperature controls are the best
  methods to prevent microorganisms from growing in
  food.
• The best way to prevent hazards from causing
  foodborne illness is to have good sanitation and
  personal hygiene programs.

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Objectives

• Be able to
• Explain what a foodborne illness is
• Explain the dangers of foodborne illness
• Explain why young children are at risk for
  foodborne illnesses
• Identify some of the most important causes of
  foodborne illness in CNPs

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Objectives

• List several implications of foodborne illness
  for CNPs
• Explain what biological, chemical, and physical
  hazards are
• List some microorganisms of greatest concern to
  CNPs
• Identify key practices for preventing food
  hazards from contaminating food

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What is a Foodborne Illness?

• Occurs when a person gets sick from eating
  contaminated food
• Results in upset stomach to death
• Caused by harmful microorganisms

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Annual Foodborne Illnesses

• Centers for Disease Control and Prevention
• 76 million illnesses
• 325,000 hospitalizations
• 5,000 deaths

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Known Pathogens

• 14 million illnesses
• 60,000 hospitalizations
• 1,800 deaths
• Salmonellae, Listeria monocytogenes, Toxoplasma
  gondii 1,500 deaths

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Todays Concerns

• Children At-Risk People
• New microbes
• New research findings
• Use of fresh produce

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Todays Concerns

• 5. Food prepared away from home
• International marketing and travel
• Consolidation of food production/ processing
• Food industry employees
• Employee turnover rates

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Implications for Foodborne Illness Victims

• Flu-like symptoms
• Children may be life threatening
• Chronic illnesses
• Hemolytic uremic syndrome, Guillain-Barre
  syndrome, or reactive arthritis

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Costs of Foodborne Illness

• Legal fees
• Medical claims
• Lost wages
• Cleaning and sanitizing costs
• Food that must be discarded

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Other Consequences

• Bad publicity
• Loss of confidence in facility
• Embarrassment/remorse
• Closing of facility

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Common Causes of Foodborne Illnesses

• Holding food too long in temperature zone (41oF
  to 140oF)
• Not heating or cooking to proper temperature
• Not cooling properly (to 70oF or lower within 2
  hours, and from 70oF to 41oF within 4 hours)

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Common Causes of Foodborne Illnesses

• Not reheating properly (to at least 165oF for 15
  seconds within 2 hours)
• Poor personal hygiene
• Cross-contaminating food

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Cross - Contamination

• The transfer of harmful substances or
  microorganisms to food by other food, equipment
  and/or utensils, and people
• Causes
• Improper food handling practices
• Poor employee personal hygiene
• Improper cleaning and sanitizing of
  equipment/utensils

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Cross - Contamination

• People are main agents of cross-contamination
• So, it is important to
• Follow practices to prevent cross-contamination
• Follow time/temp control to prevent the growth of
  microorganisms in food

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Activity

• Activity Common Factors Contributing to
  Foodborne Illness
• Homework Common Employee Practices
  Contributing to Foodborne Illness (FSD)

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Food Safety Hazards

• Harmful substances that can contaminate food
• 3 types of Hazards
• Biological
• Chemical
• Physical

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Biological Hazards

• Include bacteria, viruses, parasites, and fungi
  that can cause illness
• Are present in natural environment where food is
  grown
• Cause more foodborne illnesses than other hazards

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Bacteria

• Living, single-celled, microscopic organisms
• Ex Salmonellae and E.coli O157H7
• 2 types of bacteria as biological hazards
• Pathogenic cause infections
• Toxigenic produce harmful toxins

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Bacteria

• Can be transmitted by
• Water
• Wind
• Insects
• Plants
• Animals
• People

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Bacteria

• Thrive in
• Scabs and wounds
• The mouth, nose, throat
• Intestines
• Foods from plants and animals that are
• Warm, moist, rich in protein, and neutral or low
  in acid

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Bacteria

• Can survive on clothes, skin, and hair
• Some survive freezing, or high temperatures
• Can be prevented from causing foodborne illnesses
  by proper time/temperature controls

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Viruses

• Small, simple, incomplete particles
• - Ex Hepatitis A virus
• Transmitted by
• Water and food
• People and animals
• Utensils and equipment
• Food-contact areas

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Viruses

• May survive freezing and cooking
• Need living host cells
• Cannot
• Live by themselves
• Grow and multiply on food

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Viruses

• To keep viruses from causing foodborne illnesses
• Prevent cross-contamination
• Practice proper personal hygiene
• Realize the importance of handwashing

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Fungi

• A group of organisms that range from microscopic,
  single-celled to very large multicellular
  organisms
• Ex molds, yeasts, and mushrooms

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Fungi Molds

• Grow as a tangled, fuzzy mass can spread rapidly
• Grow on most foods at most storage temperatures
• Some, on cheeses, are a natural part of the food
• Molds can spoil food by discoloration and
  unpleasant smell and taste

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Fungi Molds

• Some produce toxins linked to cancer in animals
• Cause serious infections and allergies
• Discard moldy foods where mold is not a natural
  part of the food

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Fungi Yeasts

• Spoil food by consuming them
• Require sugar and moisture to survive
• Produce carbon dioxide and alcohol
• Cause pink discoloration or sliminess
• Cause food to bubble
• No evidence that yeasts cause foodborne illness
• Spoiled food should be discarded

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Parasites

• Organisms that need a host to survive
• Hosts are people, animals, or plants
• Ex Toxoplasma gondii and Trichinella spiralis

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Parasites

• Infections are caused by
• Undercooked meats, fish
• Cross-contamination
• Eliminate parasites from causing foodborne
  illnesses
• Cook foods to proper internal temperatures
• Prevent cross-contamination
• Use frozen foods

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Important Illness-Causing Microorganisms

• Important to determine
• Potential for contamination
• Likely sources
• Preventive measures to take
  

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E.coli O157H7

• Most deadly very few cause illness
• May be present in undercooked and/or reheated
  ground meat products, unpasteurized apple juice,
  others
• Killed by cooking to recommended
• minimum temperatures

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Salmonellae

• Very dangerous to children
• Responsible for thousands of illnesses each year
• Found in raw or undercooked foods poultry, eggs,
  and meat
• Killed by properly cooking foods

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Listeria monocytogenes

• Especially harmful to pregnant women and the
  unborn
• Grow slowly under refrigeration
• Found in high moisture areas
• Killed by pasteurization and cooking
• Controlled by
• Cold storage temperature and time
• Keeping facility clean and dry
• Proper reheating of cold-stored foods

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Campylobacter jejuni

• Transmitted through contaminated water, raw milk,
  raw or undercooked meat, poultry, and shellfish
• Killed by proper cooking
• Cause many cases of illness, but not large
  outbreaks

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Bacillus cereus

• Associated with grain foods
• Spores become active after cooking if cooled
  slowly or if held too cool (lt140oF)
• Controlled by hot holding at 140oF or higher

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Clostridium perfringens

• the cafeteria germ
• Growth results from improper cooling, reheating,
  holding
• Found in soil, dust, sewage, and intestinal
  tracts of humans and animals
• Controlled by proper cooking/cooling/reheating

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Staphylococcus aureus

• Transmitted by humans
• Found in cuts, skin, pimples, noses, and throats
• Produce harmful toxin if contaminated food out of
  temperature
• Controlled by personal hygiene and by holding
  procedures
• Killed by proper cooking but, toxin, once
  formed, is NOT affected by heat

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Clostridium botulinum

• Produce toxin - affect nervous system
• May be fatal if not treated
• Have been found in improperly canned foods,
  garlic in oil, vacuum-packed food, hazelnut
  yogurt, salsa, cheese sauce
• Controlled by proper hot and cold holding temps
• AND, do NOT vacuum pack food in your facility

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Hepatitis A viruses

• Cause inflammation of the liver
• Often transferred by an infected employee
• May be carried in cold cuts, sandwiches, fruits,
  vegetables, and milk products
• Controlled by sanitation and good personal hygiene

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Toxoplasma gondii

• Harmful parasites, outdoor cats are hosts
• May live in undercooked meat
• Cause toxoplasmosis an infection of the central
  nervous system
• Children/pregnant women at risk
• Transmitted by cross-contamination
• Controlled by proper cooking, hygiene, and
  sanitation keep cats off home countertops

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Food Sources of Organisms

• Meat and poultry products plants
• Main sources of organisms
• Contaminated through growing conditions,
  slaughter and processing or cross-contamination
• Controls needed from farm to table to prevent
  foodborne illness

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New Organisms-New Risks

• New illness-causing microorganisms
• Emerging and re-emerging organisms
• HACCP reduces likelihood of foodborne illness

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Why Are Microbes Present?

• Raw food may contain organisms
• Improper cooking, holding, etc. allow growth
• New contamination may occur during preparation,
  holding, etc
• People may contaminate
• Unsanitary facilities and equipment may
  contaminate
• Pests may contaminate

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Controlling Microorganisms

• Food
• Acidity (proper pH)
• Temperature
• Time
• Oxygen/No oxygen
• Moisture

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Control FAT-TOM to Control Microorganisms

• Limit amount of time food is in temperature zone
  (41oF to 140oF)
• Use hot and cold temperature controls
• Dry food
• Add vinegar, lemon juice, lactic acid, or citric
  acid to make food more acidic
• Food services focus on time and temperature

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Control/Eliminate Biological Hazards

• Through
• Foundation of prerequisite programs
• HACCP implementation

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Activity

• Activity Identification of Possible Pathogens
  in Foods (FSD)
• Homework Pathogen Analysis in Menu Items (FSD)

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Chemical Hazards

• Chemicals that may contaminate food
• Naturally occurring chemicals
• Chemicals added during processing
• Chemicals used for cleaning,
• sanitizing, and pest control
• Toxic metal in cookware
• Personal products

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Chemical Hazards

• 3 Categories
• Natural toxicants
• Added chemicals
• Food additives

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Chemical Hazards

• Sanitizers and cleaners
• Detergents
• Polishes
• Caustics
• Cleaning and drying agents
• Pesticides
• Lubricants

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Prevent Chemical Hazards (SOPs)

• Keep cleaners/sanitizers in original containers
  with clear labels
• Store cleaners/sanitizers separately from food
• Use proper amount of chemicals
• Wash hands when through with chemicals

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Prevent Chemical Hazards (SOPs)

• Wash fresh produce with plain water, brush
• Monitor pest control operators
• Keep food covered during pesticide applications
• Clean and sanitize equipment that may have come
  into contact with pesticide
• Limit access to chemicals

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Physical Hazards

• Physical objects that contaminate food
• Glass
• Bone
• Plastic
• Personal effects
• Metal shavings

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Prevent Physical Hazards (SOPs)

• Inspect equipment
• Avoid temporary make-shift repairs
• Remove staples from food boxes
• Use razor blades in secure devices
• Inspect raw materials
• Wear proper attire
• Avoid loose jewelry, acrylic nails, polish
• Use proper hair restraints

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Prevent Physical Hazards (SOPs)

• Store food in approved containers and bags
• Use commercial scoops to scoop ice
• Use separate ice for storage and for beverages
• Store toothpicks and non-edibles away from prep
  area
• Cover glass bulbs in preparation area
• Regularly clean can openers
• Throw away broken or chipped tableware

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Key Practices for Preventing Food Hazards

• Establish sound prerequisite programs
• Know food hazards biological, chemical and
  physical
• Implement regular employee training program

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Key Practices for Preventing Food Hazards

• Develop and implement sound HACCP program based
  on seven principles
• Be committed to safe food safe customers

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Activity

• Discussion Questions
• Review Questions
• Case Study
• (Choose among next 11 slides)

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Case Study 1

• Barbara cuts up uncooked chicken on a cutting
  board and then rinses the knife and the cutting
  board in warm water. Then, she uses the same
  board to slice melons. What is wrong with what
  she did? What microorganisms could contaminate
  the food because of this practice?

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Case Study 2

• Your CNP served macaroni and cheese, salad, and
  fresh apples for lunch. Two children became sick.
  Their mothers claim that it was from the food
  they ate at lunch. The food service director says
  that could not be possible because there was no
  meat on the menu. Is this food service director
  correct? Explain.

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Case Study 3

• Jill, a new employee, is unloading some buns that
  have just arrived. The cover of one box is torn.
  It is not known where the tear occurred. What
  should she do with the box of buns?

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Case Study 4

• Tom is putting some ingredients in the
  refrigerator. He puts the lettuce salad for
  todays lunch under a pan of some uncooked
  chicken. What is wrong with what he did? Why?

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Case Study 5

• Martha is cooking some hamburger patties for
  lunch. She cooks them until they are brown and
  the juices run clear. Then she puts them in a
  warmer until they are ready to be served. What is
  wrong with what she did?

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Case Study 6

• Bill is serving tuna noodle casserole for lunch.
  He needs another pan of it but he just started to
  reheat it. He needs to serve it in a hurry. He
  touches the side of the pan and it seems hot. He
  decides to serve it as is. What is wrong with
  what he did?

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Case Study 7

• Maya is serving macaroni and cheese. She is
  wearing gloves. Her eyes begin to water and tear
  so she wipes away a tear with the back of her
  hand. She continues serving the macaroni and
  cheese. What is wrong with what she did?

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Case Study 8

• Steak soup has been delivered to Riley Day Care
  from the central kitchen. The delivery truck was
  late and the child care worker needs to serve the
  food right away. The containers feel hot, so she
  does not check the temperature before serving.
  What is wrong with that?

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Case Study 9

• Chicken fajitas have been delivered to the Boy's
  and Girls Club from the central kitchen. They
  are supposed to arrive cold and the food service
  assistant is to reheat them. When he takes the
  chicken out of the transport boxes, the
  containers feel like they are at room
  temperature. He reheats the chicken for five
  minutes and then serves it. What is wrong with
  what he did?

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Case Study 10

• Frank has just finished cutting up chicken. He
  wipes that area he used with a clean cloth and
  then rinses the cloth thoroughly. Later he uses
  the same cloth to wipe out the salad bowl before
  the lettuce salad is put in it to be served for
  lunch. What is wrong with what he did?

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Case Study 11

• Anita has just finished cutting up melon. She
  wipes the area she used with a clean cloth and
  rinses the cloth thoroughly. She uses the same
  cloth to wipe out the bowl before the cut melon
  is put in it to be served for lunch. What is
  wrong with what she did?